Chef Adrianne Calvo and Mixologist Oscar Castaneda Dish On Wine Tasting

On this episode of Foodable’s Smart Kitchen and Bar, our master mixologist, Oscar Castaneda, discusses with his co-host, Adrianne CalvoAuthor, Celebrity Chef, and Chef/Owner of Chef Adrianne's Vineyard Restaurant and Wine Bar in Miami, FL—how to build and pair your wine selection with a food menu. The featured wines, Super Tuscan and Cabernet Sauvignon, are from Cooper’s Hawk Winery and Restaurant.

When building a wine selection based on your food menu, it’s important to match a flavor profile with a dish that will complement each other. You never want to offer a glass of wine that could be overbearing with its flavor.

“In conversations with my beverage director, I would say, ‘I have a 24-hr braised short rib that has a lot of fat and robust flavors, and I want a glass of wine that is strong enough to hold a candle to the short-rib but is not overwhelming,’” says Chef Adrianne.

As she breaks down the flavor highlights of her samplers (which Oscar tastes eagerly), we learn what reaction it has to the wine. Chef Adrianne guides Oscar’s pairing experience with a slow exercise where he takes a bite, inhales, waits 3 seconds and then takes a sip of wine. Oscar and the consumer can heighten the flavor of any dish by breathing in before tasting.

One of Chef Adrianne’s examples is a jalapeño popper paired with the Super Tuscan. The spice of the jalapeño is toned down with cream cheese, and the flavor of the wine cuts through the fat of the bacon. Similarly, Oscar tries out a couple of corn chips with the Cabernet which may seem odd but pairs fantastically.

“Some places start with tortillas or other flour-based appetizers. This is a great way to show someone that they can start with a glass of wine and pair it with this type of appetizer,” says Oscar.

Cabernet Sauvignon

Paired with:

  • Fritos Corn Chips

  • Lay's® Kettle Cooked Salt & Pepper Flavored Potato Chips

Super Tuscan

Paired with:

  • Braised short-rib

  • Jalapeño Popper

  • Ghirardelli Dark Chocolate Bar

  • Bark Thins Snacking Chocolate Dark Chocolate Almond with Sea Salt

  • Aged Gouda Cheese

  • Parmesan

Recipes from Celebrity Chef and Foodable Host Adrianne Calvo's New Cookbook "The A-List"

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In this episode of Foodable's Smart Kitchen and Bar, Chef Adrianne walks us through a couple of her favorite recipes from her soon to be released cookbook, "The A-List".

Chef Adrianne is a friend and host at Foodable Network, appearing on several of our shows. She is the author of four cookbooks, most recently "#MaximumFlavorSocial" and "Play with Fire" and hosts her weekly Maximum Flavor segments on NBC 6, South Florida. She is the Chef and owner of the lauded Chef Adrianne's Vineyard Restaurant and Wine Bar located in Miami, Florida.

With all this going on Chef Adrianne still found time to produce her fifth cookbook.  Her new cookbook, "The A-List" is comprised of some of those critically acclaimed dishes from different events, competitions, television appearances, and more. Each recipe has a story behind it and gives us a peek into a chef's thought process when creating winning culinary experiences.

So, join us as Chef Adrianne tells the tale of two of her favorite recipes from her new cookbook, "The A-list". 
 

The A-List - Miso Marinated Chicken Drumsticks + Maple Horseradish Pomegranate Glaze Recipe: 

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Ingredients:
4 free-range chicken drumsticks
1 tablespoon miso paste
1 tablespoon light soy sauce
1 tablespoon garlic, minced
1 tablespoon ginger, grated
1 tablespoon honey
1 tablespoon rice wine vinegar
1 cup water
1/4 cup pure maple syrup
1 teaspoon horseradish
1 tablespoon pomegranate seeds
Minced chives and pomegranate seeds, to garnish

Directions:
In a mixing bowl, whisk together miso paste, soy sauce, garlic, ginger, honey, rice wine vinegar, and water to make a marinade. Place the drumsticks in the marinade and refrigerate for 4-6 hours. Preheat the oven to 400 degrees F. Remove the drumsticks from the marinade and pat dry. Place on a nonstick baking sheet and cook for 15-17 minutes. Meanwhile, in a small saucepan, cook maple syrup, horseradish, and pomegranate seeds over medium-high heat until thickened slightly, about 5-10 minutes. Add the glaze to a medium bowl and toss the drumsticks in the glaze and return to the oven for another 5 minutes to allow the glaze to adhere to the chicken. To serve, garnish with pomegranate seeds and chives.

The A-List - Garlic Lemon Butter Steamed Artichoke and Farro Recipe: 

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Ingredients:
1 artichoke
1/4 cup butter, unsalted
1 tablespoon garlic, minced
1/4 cup white wine
1 tablespoon lemon
1 teaspoon parsley, minced
1/4 teaspoon crushed red pepper flakes
1 teaspoon thyme, pulled from stem
kosher salt and pepper, to taste
1 cup farro, cooked
1/2 lemon for finishing

Directions:
Cut the stem of artichoke and trim off the top. Cut away first outside row of artichoke leaves.
Place artichoke in the steamer and cook for 25 minutes. Steam artichoke until a knife pierces base easily. In a large pot, add butter and garlic. Cook for 3-4 minutes over medium-high heat. Add the artichoke. Add wine and lemon juice. Cook for another 3 minutes. Add parsley, crushed pepper, and thyme.  Cover with lid and cook for 5 more minutes. Season to taste with salt and pepper. Add cooked farro. To plate, remove the artichoke from the pot and onto a plate. Spoon extra sauce all over artichoke and in between leaves. Make sure farro is spread evenly throughout the artichoke. Spritz with lemon juice.