How Pinot Wines Can Be Paired with Your Food Menu

How to build and pair your wine selection with a food menu. The featured wines, Pinot Gris and Pinot Noir, are from Cooper's Hawk Winery and Restaurant.

On this episode of Foodable’s Smart Kitchen and Bar, our master mixologist, Oscar Castaneda, explores flavor profiles with co-host, Adrianne Calvo—Author, Celebrity Chef, and Owner of Chef Adrianne's Vineyard Restaurant and Wine Bar in Miami, Fla. The experts discuss strategy and explore conversations a beverage director and a chef might have when deciding which wine pairs best with a food menu. The featured wines in this episode are Pinot Gris and Pinot Noir from Cooper Hawk’s Winery and Restaurant.

Pairing a dish with your wine really depends on the flavor profile of the ingredients in a dish and not always just the protein at the center of the plate. In the spread that Chef Calvo prepared for Castaneda, flavor profiles are broken down and paired with each wine.

For example, the white wine, Pinot Gris, pairs well with a light first course such as a summer salad. In this example, Castaneda tries a fresh crisp pear with the wine.

“Why pair a pear with this wine instead of something else like an apple?” asks Castaneda.

“An apple has higher acidity than the pear which will overpower the flavor. A pear is lightly sweet, has a little bit of a crunch, delicate fruit flavor,” says Chef Calvo.

The acidity of the wine overpowers the pear flavor but still retains it in its backbone.

Another alternative with fruit is a freeze-dried version. In this state, the flavor is concentrated and pairs well with the Pinot Gris. It’s an excellent wine that can go with many different dessert varieties as it can bring down the sweetness.

PinotGris_db31747c63d5089df7d6766f483c1cb1.png

Pinot Gris

Paired with:

  • Pear

  • Crunchies Freeze Dried Fruit

  • DiGiorno Crispy Pan Pepperoni Pizza

PinotNoir_db31747c63d5089df7d6766f483c1cb1.png

Pinot Noir

Paired with:

  • Crudité platter (baby carrots, baby onions, and baby radishes with Publix Sour Cream Dip, French Onion)

  • Vigo Mushrooms, Marinated, in Vinegar Marinade

  • Lindt Milk Chocolate Bar


In this two-episode series, Chef Calvo’s approach to the pairing was definitely out of the box and not something we have seen before.

Want to see how day-old pizza paired with the Pinot Noir?

Watch the full episode above to find out!

How These Beer-Battered Fish Recipes Can Spice Up Your Seafood Menu Options

Chef Adrianne Calvo demos Baja Fish Tacos & Fish Sandwich recipes using High Liner's award-winning beer battered seafood product line. The two dishes she covers in this episode are a Baja Fish Tacos (Cod) with chipotle lime mayo and a Crispy Beer Battered Fish Sandwich (Haddock) with homemade tartar sauce.

On this episode of Foodable’s Smart Kitchen and Bar, our host Chef Adrianne will demonstrate for us two delicious recipes using High Liner’s award-winning beer battered seafood product line.

“When you work with a product like this, you tend to worry about [the] batter, too much batter or the quality of the fish,” says Chef Adrianne about the Cod Fillets with Corona®. “That is not the case here… we have a beautiful meaty flesh and the batter is nice and light.”

The two dishes she covers in this episode are a Baja Fish Taco with chipotle lime mayo and a Crispy Beer Battered Fish Sandwich with homemade tartar sauce.

Baja Fish Taco Recipe

Ingredients:

Screen Shot 2018-09-14 at 4.35.08 PM.png
  • 2 lbs Cod Fillets with Corona®

  • 1/2 head savoy cabbage, finely shredded

  • 1 bunch cilantro, leaves picked

  • 1 bunch chives, chopped

  • 3 limes, cut into wedges for garnish

  • 8 Corn tortillas

  • Chipotle Lime Mayo:

  • 1 cup sour cream

  • 1 cup mayonnaise

  • 3 chipotles in adobo

  • 1/2 lime, juiced

  • 1 teaspoon honey

  • Kosher salt and freshly ground black pepper

  • Mango-Radish Salsa:

  • 2 limes/mangoes, diced

  • 5 radishes, diced

  • 1 red onion, diced

  • 1 tablespoon chili powder

  • 1/2 bunch fresh cilantro, leaves chopped

  • 1/4 cup extra-virgin olive oil

  • Kosher salt and freshly ground black pepper

Directions:

Although the beer battered fish does not need any added flavor enhancements Chef Adrianne pairs her fish tacos with a chipotle lime mayo that goes well with tacos, burgers and even sandwiches. She mixes equal parts of sour cream and mayo with chipotles in adobo, lime juice, honey, salt and pepper in a blender until a coral colored sauce is achieved. Then, Chef Adrianne fries the Cod Fillets with Corona® for about 3-5 minutes until golden-brown color. To make sure the dish is balanced and fresh, a slaw is prepared with green onions, cabbage, cilantro, lime juice, salt, and pepper topped with a mango-radice relish made with red onions, cilantro, chilli powder and olive oil to go over the cod. Last thing you want to do when creating this dish is to grill the tortillas so they are still warm when building out the fish tacos. To assemble, place two pieces of fish in the center of each warmed tortilla. Dollop mayo and then top with salsa.

Crispy Beer Battered Fish Sandwich Recipe

For the Slaw:

sandwichrecipe3.jpg
  • 1 small head cabbage, finely shredded (about 1 1/2 quarts)

  • 1/2 small red onion, thinly sliced (about 1/2 cup)

  • Kosher salt and freshly ground black pepper

  • 2 teaspoons cider vinegar

  • 1 teaspoon dijon mustard

  • 3 tablespoons mayonnaise

  • 1 tablespoon sugar

For the Tartar Sauce:

  • 3 tablespoons mayonnaise

  • 2 teaspoons sweet pickle relish

  • 2 teaspoons white onion, minced

  • 1 tablespoon capers, rinsed, drained, and chopped

  • 1 teaspoon sugar

  • 1 teaspoon dijon mustard

Directions:

To make the slaw, toss cabbage and onion with 1 teaspoon kosher salt and lots of black pepper and set aside. Meanwhile, combine vinegar, mustard, mayonnaise, and sugar in a medium bowl and set aside for at least 15 minutes. Then, to make the tartar sauce combine mayonnaise, relish, onions, capers, sugar, and dijon mustard. Set aside. To finish slaw, pick up salted cabbage and onions in batches with your bare hands and squeeze out excess moisture. Transfer to bowl with dressing. Discard excess liquid. Toss slaw to combine and season to taste with more salt and pepper if desired. Toast buttered brioche buns on a flat top or oven. To serve, place a small pile of slaw on the bottom half of each bun. Top with a piece of fish and a dollop of tartar sauce. Close buns. Serve with extra slaw and sauce on the side.

Give Customers What They Want With These Clean-Label Dessert Recipes

Give Customers What They Want With These Clean-Label Dessert Recipes

Welcome to Foodable’s Smart Kitchen where chefs share innovative ideas around the challenges you work with every day. In this episode, Agnes and Chef Adrianne are cleaning up your customers' favorite desserts.

Customers are demanding clean ingredients and transparency in everything they eat from entrees to indulgent desserts. Many concepts are taking, cheesecake, a classic customer favorite, and adding fruit flavors to take the traditional plate to the next level. But while apple and cheesecake are a winning pair, ensuring consistent quality and flavor can be a strife for multi-unit operators. In this episode, see how Chef Adrianne makes adding fresh and clean fruit flavors to your dessert menu easy and cost-efficient.

Read More

Orchestrated Chaos at Chef Adrianne's

EP01-Orchestrated_Chaos-gem.jpg

Watch this episode on

On this episode of Food as a Lifestyle, we meet Chef Adrianne Calvo of Chef Adrianne's Vineyard Restaurant and Wine Bar as she begins her day with a little bit of foraging at Paradise Farms. These little adventures that she takes often inspire her menu.

Today’s inspiration comes from double-yolked eggs. Before Chef Adrianne even arrives at the restaurant, she’s outlining the menu.

“Eggs. Bacon. That’s a classic combination! I think I have that Berkshire pork belly... So, perhaps I will do the pork belly, but I’ll do it in, like, a square. Braise it soft…,” says Calvo.

At 22 years old, Chef Adrianne opened her restaurant, which was previously a Spanish Cafeteria. It required renovation to double the size of the kitchen. Though she wasn't entirely sure how to structure it, she's made it work for her team.

Watch the episode above to see how the dynamic between Chef Adrianne, her mom, and her sous chef, Eglis, create an efficient and wildly-fun kitchen.

Food as a Lifestyle – Reality or The Real Deal

Food as a Lifestyle – Reality or The Real Deal

Most reality TV shows are about senseless competitions and madeup scripts that venture far from what the real story is. At Foodable, we know this is a serious business, and aim to help connect the dots of the true behind-the-scenes challenges in the life of an accredited chef. Hopefully, this will help the industry to sift out the posers and reveal the true talent it takes to be in this business for decades and committed to a life-long venture.

Read More