Yesterday I had the pleasure of participating in a progressive wine tour and tasting with Orchid Cellar Meadery & Winery, Knob Hall Winery & Red Heifer Winery. I’m a big fan of mead, and Orchid Cellar makes some of the very best. For the event, I paired three dishes with one of their wines and two of their meads.
The first pairing was my Muhammara with their Jezebel, a 65% Merlot/35% Petit Verdot Blend.
The next pairing was a Date/Walnut Puree with Seared Halloumi Cheese, Apples & Dried Chilis. This dish was adapted from a recipe in Michael Solomonov’s Zahav cookbook, which is one of my very favorite cookbooks, even though it’s still less than a year old. For show, I seared the cheese with my searzall in front of the crowd. This dish was paired with their Cobbler, a mead with local white peaches.
For the last course, I paired my Sesame Ginger Truffles with their Hunter, a spicy mead.
It was a great event, and we hope to do another pairing in the future. Stay tuned for details.
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Chris Spear
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