CEL­LAR & GAL­LEY

Yachts International - - Con­tents -

A CHAR­TER CHEF AND A MAS­TER SOM­ME­LIER SERVE UP THE PER­FECT PAIR­INGS

May means the Me­mo­rial Day hol­i­day week­end, and to cel­e­brate, Chef Orze­chowski is start­ing with a fire­works-col­or­ful blast of baked fried rice cakes with tuna and scal­lops, zuc­chini foam, wasabi, le­mon purée, sprouts, pis­ta­chios and shred­ded sea­weed.

Do­maine Laroche’s 2015 “Saint Martin” Ch­ablis, from Bur­gundy, France, is equally a crowd-pleaser. This crisp wine is a blend of grapes from the vine­yard’s best plots in the Ch­ablis ap­pel­la­tion. The nu­ances bring rich­ness and com­plex­ity to the fi­nal cu­vée of 100 per­cent chardon­nay. Un­oaked, this wine is fruity and has a fra­grant nose with hints of ripe white fruit and flow­ers. The aro­mas of lively le­mon zest and ap­ple will pair beau­ti­fully with the chef ’s fresh sprouts and pun­gent wasabi, with­out over­pow­er­ing the seafood.

The next course of ginger shrimp and gar­den salad with av­o­cadolime vinai­grette, red bell pep­per mousse, Parme­san foam, toma­toes, radishes and or­ange fil­lets will pair nicely with the 2017 Fleur de Mer rosé from Provence, France. This mouth­wa­ter­ing rosé is an ideal match for the in­ten­sity of ginger in the shrimp salad, and for the fresh, bright fla­vors that re­flect the wine’s light and fruit-for­ward aro­mas.

For the main course, the soy-braised sea bass fil­let with pearl bar­ley, edamame-or­ange purée, wa­ter­cress, bal­samic-glazed beet­root, cu­cum­ber nage, to­bico wasabi, car­rots with dill, and enoki mush­rooms can handle a lighter red wine. Pi­nord’s 2013 “Clos de Tor­ribas” tem­pranillo cri­anza from Penedès, Spain, has just enough weight to match the fla­vor­ful fish. The wine’s earthy notes will pair with the beet­root and fresh dill. The wine has been bot­tle-aged for more than a year to achieve more rounded tan­nins and a bril­liant, dark red color with touches of ochre. The oak fla­vor stands out, cou­pled with in­tense spice and enough struc­ture for the dish.

For dessert, the white choco­late and poppy-seed par­fait with cle­men­tine mousse, mango-bal­samic re­duc­tion, choco­late soil, fresh berries, grapes, macadamia nuts, can­died or­ange, and mint vanilla ap­ple­sauce is light and fruity. With a com­bi­na­tion of cit­rus and nuts, a wine such as the Ca­vatina Pre­mium Sweet Moscato is a match made for this dish. Fresh and el­e­gant, this sparkling wine from north­ern Italy is made from 100 per­cent mus­cat grapes. It has notes of white flow­ers and peaches on the nose with a hint of al­mond on the fin­ish. The del­i­cate bub­bles are fan­tas­tic with this dessert’s tex­ture. Lovely aro­mas of can­died or­ange and pineap­ple com­ple­ment the can­died or­ange in the par­fait.

Vir­ginia over 200 pro­fes­sion­als Philip is one world­wide of only just to hold the ti­tle of Mas­ter Som­me­lier. Her dis­cern­ing palate and en­cy­clo­pe­dic knowl­edge also earned her the Amer­i­can Som­me­lier As­so­ci­a­tion’s ti­tle of ‘Best Som­me­lier of the United States.’ She owns Vir­ginia Philip Wine Shop & Academy in West Palm Beach. vir­giniaphilip­wineshopacademy.com

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