Food & Wine USA - (10)October 2020

6 OCTOBER 2020

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2018 LOUIS MICHEL & FILS

MONTMAIN CHABLIS PREMIER

CRU ($40)

I tasted this brilliantly precise,

stony Chablis with my friend

Scott Worcester of Sawyer’s

Specialties in Maine, and the

memory of its flavor still lingers.

NOMIKAI NEW YORK GIN +

TONIC ($4/200 ML.)

I drank more than my share of

this way-better-than-you’d-guess

canned G&T this summer. Hand-

crafted tonic from the Nomikai

team + gin from NY’s Warwick

Valley Distillery = tasty as hell.

key:

• fa st •vegetarian
  
  
  • staff favorite
  
  
  
  

DRINKS

•• Bourbon-Tea Julep P. 102

• Oleo Saccharum P. 102


• Pear-Apricot Infused Rum P. 102


• • • Pear-Apricot Rum Cooler P. 102
  STARTERS & SNACKS
  •• Bavarian Soft Pretzels P. 30
  Chicken Liver Mousse P. 77
  •• Deviled Crab–Stuffed Mini
  Cornbread Muffins P. 99
  •• Kale-Basil Pesto P. 77


• Sweet-and-Smoky Grilled
  Cheese Toastie P. 20

SOUPS & STEWS

Butternut Squash Soup

with Bacon and Crème

Fraîche P. 77

• Carolina Fish, Shrimp, and
  Okra Stew with Black Rice
  P. 99


• Lentil and Bean Stew
  with Gremolata P. 90

VEGETABLES

• Brussels Sprouts
  with Shrimp Sauce P. 42
  •• Mushroom Ragout P. 91
  •• Sautéed Green Beans with
  Toasted Benne Seeds P. 100


• Smashed Sage-Butter
  Potatoes P. 78

PASTA & GRAINS

•• Buttermilk Macaroni and

Cheese with Baby Kale P. 100

•• Creamy Tomato

Rigatoni P. 34

•• Farro Salad with Roasted

Root Vegetables P. 90

• Garden Paella P. 90
  •• Mielie Pap (Cornmeal
  Porridge) P. 91


• Spaetzle P. 86

(^) • Whole Roasted Pumpkin
with Green Beans and Red
Curry Rice P. 40
MEAT & SEAFOOD

• Braised Duck Legs with
  Spaetzle and Mushroom
  Ragout P. 86
  Cape Malay Chicken
  Curry P. 91
  Coconut Chicken
  Adobo P. 35


• Crackling Coppa Roast with
  Fennel and Onions P. 78


• Insalata di Pesce P. 36
  Ploughman’s Lunch P. 89
  •• Pork Chop au Poivre
  with Red Wine–Shallot
  Sauce P. 33


• Potée Champenoise des
  Vendanges (Grape Pickers
  Potée) P. 25
  Roasted Lamb Chops
  with Brown Sugar–Rum
  Glaze P. 102
  •• Salt-and-Pepper Chicken
  Thighs with Herby Tomato
  Salad P. 37


• Winemaker’s Carnitas
  Tacos P. 89

DESSERTS

• Bourbon-Pecan-Apple
  Pie with Cinnamon
  Whipped Cream P. 100
  •• Honey-Pear Sweet Cream
  Galette P. 78

What Ray’s Pouring Now Executive Wine Editor

Ray Isle’s favorite things to drink this month

2018 BONANNO NAPA VALLEY

CABERNET SAUVIGNON ($27)

Need a tasty Cabernet for fall

dinners that (a) is from Napa

Valley and (b) is also a steal? This

blackberry-rich red, its fruit sup-

ported by plush tannins, drinks

like it costs twice the price.

33

STAFF-FAVORITE

PAIRING

PORK CHOP

AU POIVRE WITH

RED WINE–SHALLOT

SAUCE with peppery,

herbaceous

Corsican red: 2016

Domaine U

Stiliccionu Antica

BRAISED DUCK LEGS WITH

SPAETZLE AND MUSHROOM

RAGOUT

with earthy, darkly fruity German

Pinot Noir: 2017 Franz Keller

Schwarzer Adler

STAFF-FAVORITE PAIRING

86

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