Pantry

Wine Pairing Theory

• If the food is more acidic than the wine, then the wine will feel flat

• A way to get the salted Caramel vibe is sweet wine with salty dish (fried rice and riesling)

• Bitter with bitter is usually not pleasant: e.g. red wine and chocolate

• Bitter cleans fat off tongue: Cherry flavored Sangiovese with potato croquette and roasted tomatoes (croquette is a fried fatty )

• Acid cut fat: champagne with cheese cake or white wine butter sauce

Read Justin W.’s review of 801 Fish on Yelp

The Flavors that Make a Man Weep

• Orange Marmalade

• Bouillabaisse: Classic French Seafood Stew

• Terrine: Bacon Wrapped Meatloaf

• Peking Duck: Five Day Adventure

• Spiced Goose: Christmas Special

• Mother Sauces: French Fundamental Sauces

  1) Veloute - Light Broth Sauce

  2) Bechamel - Cream Sauce

  3) Espangnol - Gravy Rich Brown Sauce

  4) Tomat - Tomato Sauce with Salted Pork

  5) Hollandaise - Emulsified Egg Sauce

  

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Conquered: - Lobster Bisque - Pork Picnic Butt Roast - Smoked Beef Brisket - Deboned Duck Stuffed with Rice and Raisin - Steamed Artichoke with lemon butter dipping sauce - Steamed Brussel Sprout Salad - Cloud Eggs - Magnolia Bakery Banana Pudding - Cinnamon Raisin Bread - Homebrewed Mead