Uncouth Vermouth Beet Eucalyptus - made of Pinot Blanc, Chardonnay, and Viogner. Smells strongly of eucalyptus, fresh and enticing. Tastes like beets and eucalyptus, which sounds trite, but is true. It seemed like an odd combo to me, but it works. The wine is fresh tasting and the finish is mellow and complex. If not drinking it straight, Bianca says this Vermouth makes an amazing Negroni.
Dispatches from my favorite Paris restaurants for April.
My top pick this month! Bones is a bare-bones (ha!) bistro that operates half as a wine bar, with many natural wine choices by the glass and lots of sharable nibbles, and half as a gastronomic restaurant, showcasing Aussie chef James Henry's inspired cuisine.
The single tasting menu is composed of four courses for 40€ (add 8€ for the cheese course) with a bonus four amuse-bouche, making this an incredibly good deal.
Roasted Beets with a red wine vinaigrette and shavedSalata
and ricotta cannelloni with wild mushrooms
Pala I Fiore cannonau
Duck with roasted hazelnuts, brown butter
Remo Farina Valpolacella Riparsso
Remo Farina Amarone dell Valpolacella
Fresh berries with zambaglione
Cost : Tickets are $ 50 per person.
For reservations, please call 617-367-2353.
5) The Wine ConneXtion …
Beets and plums
Lump fish roe and apple
and bleak fish roe
perch and stems, ramson onion capers
Wild duck, pear, kale, beech leaves
Potato and plums ( middle is mashed potato part of desert )
Pigskin, chocolate. berries
The end, for now...
Beets and plums
Califlower and pine, cream and horseradish
perch and cabbages, verbena and dill
Grilled fish head
Wild duck and pear, kale and beech leaves
and sloe berries
Today, tomorrow lunch, more on the entire fabric soon!
Course 1: Beet It
" Beet in textures, goat cheese, hazelnut powder"
Wine: Served with a lackluster Sauvignon Blanc
"Warm coffee with biscuit broth, garnishes"
Wine: No specific wine for this course
"Barramundi, cauliflower with dill, horseradish jelly, frozen pickled cucumber"
And folks, this was amazing. I toasted the bread, heated the pastrami in a skillet and melted the cheese over it at the end, and threw some hot pickles and potato salad on the plate. I made and ate this sandwich about an hour ago, and I'm already tempted to go back downstairs and …
…kiss their mothers with those caraway seed and apple cider vinegar brine mouths? Your damn right they do.
Listen, I could go on and about Hop-Pickles, Fennel Beets, Whiskey Barrel Sauerkraut and Chipotle Carrots, but I won't. I can't change your mind if you already have it made up. But I will say this. You were young and hopeful once, too. So why not just cut a gherkin some slack already?
…carrot and beet salad at a localrestaurant, it was a revelation. They're just like carrots! But ruby red. Here's my take on the Moroccan classic, a raw shredded carrot and beet salad seasoned with cinnamon, paprika, and cumin, honey, lemon, and mint. Lovely and light as a side to chicken, turkey, or lamb.