Cooking Chat

Delicious meal and wine pairings at Mooncusser last night!

When my USA 500 networking group offered an opportunity to dine at this Michelin recommended restaurant, I figured it was the perfect opportunity give it a try.

I leaned into the seafood options on this tasting menu, given Mooncusser's focus on it, and that was definitely a good call. I'd say my favorites were:

*the steamed black bass, which combined some summery zucchini and basil, along with shawarma spice that gave it a nice little kick. That was paired with a Broc Cellars blend of Vermentino, Arneis and Cortese, that sees a little skin contact. Interesting wine and very good pairing!

*corn agnoletti with chanterelle mushrooms and black truffles. No seafood involved in this one but definitely had me at black truffles. A very interesting wine pairing here -- a dry Sercial Madeira, more often known as a dessert wine, but working well with the earthy mushroom and truffle flavors.

I also enjoyed the local bluefin tuna paired with a Spanish sparkler — Xarel·lo and Macabeo from Penedès. One of my dining companions said the bubbles reminded them of pop rocks — first time I've heard that description in a tasting note! The wine took me back to the Corpinnat and Cava producers I enjoyed in Catalonia.

Delicious 😋 meal last night!

Grilled Paprika Pork Chops - excellent with Curio Spice Co smoked paprika picked up at Nouvelle Maison.

Paired with a Garnacha from the Priorat, which I first tried via the Bermans Wine And Spirits club. Great pairing! Stay tuned for details in August when the crew explores Spanish pairings for summer.

Made a warm spinach salad topped with Manchego and fresh local tomatoes via Family Dinner. Tasty side! A little drizzle of high quality Spanish Titinevoo added a nice flavor boost to the plate.

Enjoyed eating outside on the new table Jodi Crowley | North of Boston Lifestyle found for us!

Last night’s supper - a healthy and tasty 😋 vegetarian dish inspired by what was still in the fridge in advance of weekend shopping / local food delivery via Family Dinner.

Red cabbage, broccoli and tofu stir-fry, with a sesame / soy based sauce. Poured the Bouchard Aîné & Fils white from Savigny-Les-Beaune, a nice pairing!

We had a delicious Tasting Collective dinner last night! A five-course tasting menu at Ama at The Atlas in Boston with a group of college friends. 🍽️

Ama leans into hospitality and intentionality, pulling from a wide range of global flavors — Nepalese, Mexican, Basque and more.

Highlights for me: a creative, flavorful bibb salad (hello, poblano feta!), the Achaar Beef, and a Mango Basque Cheesecake that’s much lighter than a typical cheesecake.

A Zweigelt was a light, versatile red for the varied dishes. Speaking of interesting grapes — one of our dining companions may have a wine that will help bump up my total grapes-tasted count. Getting harder to do now that I’m north of 300 sampled!

🍷 Take a Virtual Winery Visit to Dry Creek Vineyard!

I'm excited to share my latest podcast conversation featuring Darren Abel, Concierge & Wine Educator at Dry Creek Vineyard, along with returning guest Steve Nasiatka of StephenUncorked.

Comment "Wine" and I'll DM you a link to the episode.

Together we explore the story behind one of Sonoma County's pioneering family wineries, taste two distinctive wines—Mariness and Spencer's Hill Petite Sirah—and discuss food pairing ideas ranging from pan-seared scallops and oysters to barbecue and grilled steak.

I also share my own pairing experiences after enjoying these wines at home, and we talk about what makes Dry Creek Valley such a special place to grow grapes.

🍷 Have you visited Dry Creek Vineyard or explored Sonoma wine country? I'd love to hear about your favorite winery or wine in the comments.

Check it out wherever you get your podcasts, or here on Cooking Chat. https://cookingchatfood.com/dry-creek-vineyard-virtual-winery-visit/

Recently we’ve been enjoying a deep dive into Dry Creek Vineyard Wines.

The exploration started when we featured DCV at an SCI wine tasting dinner, in collaboration with . The fun continued as we turned to a Virtual Winery Visit for the Cooking Chat podcast. The episode is coming soon - stay tuned!

Last night we continued experimenting with the Petite Sirah. Bright red berry fruit and well-integrated tannins with nuanced layers of flavor — and it paired nicely with our Kale & Sausage Pasta, even with spicy Andouille sausage!

Beet Pesto is a great way to use this veggie - even when you have some that are looking tired in the fridge.

In addition to tossing beet pesto with pasta, it makes for a delicious crostini!

Head to Cooking Chat for the recipe and pairing ideas.

https://cookingchatfood.com/beet-pesto/

I’m always looking to keep our content fresh and helpful, and had fun with a few cooking and pairing projects over the 4th of July weekend.

One project: testing new wine pairings for our popular grilled swordfish marinade recipe. A white Rhône blend was a win — thumbs up on this one!

Get the recipe here. Comment “recipe” and I’ll send it your way!
https://cookingchatfood.com/grilled-swordfish-with-garlic-soy-marinade-for-weekdaysupper/

Stay tuned for a full swordfish pairings guide down the road.