HomeAboutServicesFeatured WineryRecipesContactMedia

Sturgeon Tostada with Melon Salsa

Chef Coopey recently won a wine and food pairing competition 
at the Culinary Institute of America at Greystone 
for her pairing of Whitehall Lane's 2008 Sauvignon Blanc 
with a delicious Sturgeon Tostada with Melon Salsa.   
Try this award-winning combination yourself!

6523 California Ave SW 
# 234
Seattle, WA 98136
Phone: 206.999.3411

info@winepairingchef.com
Food without wine is a corpse; wine without food is a ghost; 
united and well matched they are as body and soul, living partners.�

~ Andre Simon
Pan Seared Scallops with Green Papaya Slaw

Buscador Wine's 2008 Sauvignon Blanc is alive with bright citrus notes.  The Wine Pairing Chef found that key lime married well the the wine's tartness without overpowering the flavor. Although many types of seafood pair well with Sauvignon Blanc, scallops provided to have the "it" factor for this delightful dish - Pan Seared Scallops with Green Papaya Slaw.
Balsamic Braised Short Ribs

Airfield Estates 2008 Aviator is ripe with cassis, black cherry, spice, smoke and vanilla aromas. The palate is full bodied and smooth with flavors that follow the nose. The Wine Pairing Chef paired it with Balsamic Braised Short Ribs.  The earthy sweetness of carrots and cippolini onions and satifying mouthfeel of the short ribs balanced Aviator's full bodied smoothness. 
Cocoa and Coffee Crusted Beef Tenderloin with Cabernet Cherry Reduction

Palouse Winery's 2007 Eclipse is a blend Cabernet Sauvignon, Merlot, Cabernet Franc, and Petite Syrah. Layers of flavors including cherries, spice, currant, and cassis fill this lovely Bordeaux-style blend.  The Wine Pairing Chef choose to play off the spice and cherry flavors with this Cocoa and Coffee Crusted Beef Tenderloin with a Cabernet Cherry Reduction.  The combination is heavenly!