Sanderson’s choice was distinctly different: a light-bodied Nerello Mascalese from Sicily. Ripert and Le Bernardin wine director Aldo Sohm picked an Alsatian Riesling from the Trimbach family, wanting a wine to cut through the eggplant’s creaminess and smokiness. On the plate was a silky cut of eggplant roasted in honey and savory miso, then topped with smoky pine nuts, crispy pearls of rice and fresh chive blossoms. The first dish, drawing inspiration from Spain and Japan, came from the menu of Andrés’ the Bazaar restaurant in New York City. But this year, I decided to double down and really find terrific pairings that will go with each chef’s dish.” “I’m looking for revenge … I thought about hiding a bottle of Domaine de la Romanée-Conti under all of chairs. Last year, Sanderson went 0-3 with a tie, so for 2023 he was looking for his comeback. Clockwise from top left: José Andrés' eggplant, Emeril Lagasse's chickpeas and bacalão, Danny Meyer's mackerel and Eric Ripert's pistachio dessert.
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