Plenty of great ideas and good fellowship filled the air, along with the famous Pike Market fish, as club chefs converged on Seattle for C&RB’s Tenth Annual Chef to Chef Conference.
Understanding and Applying One-, Two- and Three-Way Wine Pairings
Robert Mancuso, CMC, Executive Chef of the Bohemian Club, shares his philosophy and process for expanding and enhancing wine and food pairings. The rules about pairing wine with food are being rewritten to keep pace with evolving culinary trends. Instead of following old-school guidelines, club chefs are now pinpointing specific characteristics in different wines and…