234 Chapter 11 Menu Planning: Horizontal and Vertical Pairing Decisions
INTRODUCTION
Until this point, the exercises in this book have focused
on specific elements in food and wine or categories of ele-
ments—taste components, texture, and flavors. In this chap-
ter, a more holistic approach is used with the introduction of
the Wine and Food Pairing Instrument (Figures 11.2a, 11.2b,
and 11.2c). This instrument is based on a three-step process—
a sequential assessment of wine, a sequential assessment of
the food item, and then a mixed tasting of the wine and food
to determine the perceived level of match. Each of these three
parts represents a layer of the complete matching process.
Individual profiles of the wine and food are prepared (Figures
11.2a and 11.2b), and then the two are put side by side and
compared (Figure 11.2c).
Before we get the discussion of how to use the Wine and Food
Pairing Instrument, this chapter first presents an Aperitif on
the wine and food of the Pacific Northwest, including a mul-
ticourse menu, recipes, and a discussion on designing a menu
with several courses. This focus on food-and-wine planning
then leads into the sections about the instrument.Aperitif
!
Food and Wine of the Pacific Northwest
For this discussion, I focus on Washington, Oregon, Idaho, and British Columbia. Unlike the Cajun and
Creole example presented in Chapter 4, this region does not have as distinct or clearly defined a gastro-
nomic identity. Even so, the climate and ethnic influences in the region provide some interesting and unique
products. The cuisine in this region is continually evolving and derived from a variety of ethnic influences
(Native American, Asian, and European), indigenous ingredients (salmon, clams, venison, duck, and huck-
leberries, to name a few), and agricultural products (such as apples, potatoes, cherries, and rhubarb).
The Pacific Northwest menu presented in this chapter incorporates many of these products and
influences. The overview of the history in this region is based on research and my interpretations from
thirty-six years of living in the Pacific Northwest. History and stories can provide a value-added element
to any menu. Whether guests are tourists from afar or local residents from down the street, they are curious
about the region, its foods, and its influences. When planning a menu, think about your particular location
and how its gastronomic identity can be utilized as part of the menu or in the server’s discussion with the
guests about nightly specials to project a sense of knowledge and uniqueness to the customer.
The Pacific Northwest is very diverse in climate, with mild, rainy weather on the western side of the
region, dry, hot summers and cold winters in the central part, and harsh, snowy winters in the northeastern
portion. These differences result in a wide variety of food products, preparation methods, and eating habits
across the northwestern states. The ethnic influences of Asian populations, migrant workers from Mexico,
German and French settlers, and the native people provide further diversity and generate an evolving fusion
cuisine.THE FOOD OF THE PACIFIC NORTHWEST
The western side of Washington State is known for its abundant fish and seafood products: salmon,
halibut, lingcod, mussels, razor and geoduck clams, Olympia oysters, and Dungeness crab. Further, this
area has had a significant influence from the Pacific Rim, resulting in an abundance of Japanese, Vietnamese,
Chinese, and Thai restaurants and shops. The central and eastern parts of the state are primarily an
agricultural region. Famous for its apples, this area is also a major producer of asparagus, rhubarb, hops,
and barley. Other fruits (such as pears, raspberries, strawberries, cherries, and grapes) and vegetables (in-