2019-04-01 Taste and Travel International

SERVES 4

Shrimp Louis

THIS CLASSIC CALIFORNIAN salad dates back to the

beginning of the twentieth century. Fresh produce from

California's Central Valley and pristine seafood from the

coast (the original Louis was made with iceberg lettuce and

crab) combine in dish that would go beautifully with an

albarino from Markus and Liz Bokisch, or one of Sue Tipton’s

crisp, aromatic white wines.

Boston Lettuce

1 head, quartered

Shrimp 500 g,

steamed and

peeled

Cherry Tomatoes

16, quartered

Eggs 2, hard boiled

and grated

Lemon 1, cut into

wedges

Louis Dressing

(recipe below)

1 ARRANGE the lettuce leave, tomatoes and lemon wedges on

individual plates. Mound the shrimp in the middle and cover

with dressing. Garnish with grated egg. Season with salt and

pepper.

Whipping Cream

¼ cup

Sweet Chili Sauce

¼ cup

Mayonnaise ½ cup

Green Onions

3, thinly sliced

Parsley minced,

1 Tbs

Lemon Juice

of ½ a lemon, or

more to taste

Salt and Freshly

Ground Black

Pepper to taste

2 WHIP the cream to form soft peaks. Combine the remaining

ingredients in a mixing bowl. Gently fold in the whipped cream

with a spatula, mixing until no streaks of cream are visible.

Refrigerate the dressing until ready to use.

Dressing

Mondavi’s winemaker before moving to Lodi with husband David

Lucas and opening Lucas Winery, named Lodi’s Winery of the Year
in 2018. These days Pyle-Lucas is a highly respected consultant

oenologist responsible for assisting numerous winery start-ups in
Lodi and elsewhere in California. At Lucas Winery she grows only
organic grapes and produces unblended varietal wines, primarily

zinfandel and chardonnay. She’s a highly technical winemaker and
a perfectionist, producing just a small quantity of wine from each
harvest. When that is gone, it’s gone.

St Jorge is another winery that has benefitted from Pyle-Lucas’
expertise. Portuguese-American Vern Vierra produces red and
white wines that reflect his Iberian heritage, including Port and a

Madeira-style fortified wine. Vierra’s grandfather came to America

APRIL–JUNE 2019 TAST E& TRAVEL INTERNATIONAL 29

U

S

A

LINGERING IN LODI QUENCH

Cook

it