Food & Wine USA - (10)October 2020

4 OCTOBER 2020

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The Fall

Wine Issue

One Big Table

In Oregon’s Willamette Valley, winemaker

and farmer duo Brian Marcy and Clare Carver

are redefining modern farm-to-table cooking,

one mouthwatering dinner party at a time.

By Hannah Wallace

70

Harvest Meals

From Napa Valley all the way to Alsace,

vineyard workers relax and celebrate their

hard work picking and pressing grapes with

hearty regional dishes like braised duck and

carnitas tacos. By Maria Helm Sinskey

80

To Dine, with Love

You’re invited to join chef, author, and mag-

netic host Alexander Smalls for an unforget-

table dinner party (with a star-studded guest

list) in Harlem. By Osayi Endolyn

92

FEATURES

HANDBOOK

27 It’s time to whip up

nostalgia-inducing

Bavarian pretzels,

sommelier-inspired

pork chops, and a

centerpiece roasted

pumpkin with

coconut-curry rice.

BOTTLE  SERVICE

51 The cool new kids in

wine from Piedmont

to Santa Barbara,

why the wines of

Chile’s far south

should be on your

radar, the best

Australian bottles to

buy right now, and

more

TRAVEL

61 Highly underrated

wines, delicious

seafood, and unfor-

gettable scenery:

Set sail for the

Canary Islands.

BACKSTORY

104 Uncorking the his-

tory behind the uni-

versal symbol of a

good time: the

Champagne bottle

OCTOBER RECIPES

6 Brussels sprouts with

shrimp sauce

belong in your rota-

tion, as do coconut

chicken adobo and

the flakiest honey-

pear galette.

EDITOR’S    LETTER

10 TGIF—thank good-

ness it’s fall—plus

two cookbooks you

need now

F&W PRO

12 Custom spirits are

the final frontier of

a unique bar

experience.

OBSESSIONS

15 Why finishing vine-

gars are the stars of

our pantries,

swoon-worthy

ceramics, and how

to build the ultimate

wine lover’s library

The calm

before the

feast at Big

Table Far m

(see p. 70)

ON THE COVER photography by KELLY MARSHALL; food styling by ROSCOE BETSILL; prop styling by MARGUERITE WADE

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