Monday, April 1, 2013

Food & Wine Fest An Experiment in Flavor Combos

Pan roasted pork belly & shrimp crab cake with Yuzu-Wasabi sauce and Meyer lemon pickled onions...
Sizzling Scottish salmon drizzled in olive oil and dusted with salt and pepper...
Yummy bites and novel flavor combinations were the order of the day at the Palm Desert Food & Wine Fest. Chef Joane Garcia-Colson of DISH-Creative Cuisine in Cathedral City matched up some of her decadent eats with a variety of Iron Horse Vineyards champagnes.
Chef Art Vasquez of Babe's Bar-B-Que & Brewhouse whipped up some hickory smoked/BBQ braised Chicken Osso Bucco with a summer slaw that included California Cherries soaked in my very own Gypsy Red wine.
 And before my departure...a flowery, perfumey blend of Cab, Merlot, Petite Verdot, Zin, Chardonnay, and Sauv Blanc from Tess Winery. I closed my eyes and tasted strawberry and watermelon. The perfect refreshing end to a heady day.
Special thanks to:


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