I was compelled to make a Moroccan Beef Stew, a hearty dish to go with a bold wine. I'm a big fan of the Instant Pot, and it's what I used in making this.
Over thirty years he got to see "some of the best restaurants in the world and how they did, not only by their menus and service, but their approach to marketing, the whole nine yards."
Because there are over 30 wines by the glass available on the menu, we were able to select a different glass of wine for each course. We sampled two whites, the Villa Tavernango Campo Blanco Pinot Grigio with its dry pear and citrus flavors and minerality, and the San Felice Tenuta Perolla Vermentino and Sauvignon blend with tastes of green apple and lime.
I hadn't planned on having a second entrée, but just when I was trying to figure how I could squeeze in a bite of dessert, Nick presented seared big eye tuna nestled on a spaghetti squash bed with cucumber salad and yuzu caviar on top. The plating was exquisite and the tuna scrumptious.
My friend Marc wasn't kidding when he told me how good the ravioli was. Since he's gluten-intolerant he can't actually eat the pasta, but the sauce is one of the tastiest things I have ever put in my mouth. I was absolutely tempted to lick the plate.
The Grand Tasting is the finale of a 7–day epicurean delight—a food and wine (and this year beer) lover’s paradise, that showcases 170 wine and spirit purveyors and 70 of San Diego’s top chefs. Temecula wines were well represented. Callaway Winery, South Coast Winery, Wilson Creek Winery and Danza del Sol Winery and Europa Village were showcasing some of their latest releases.
Like fine wines, the San Diego Bay Food & Wine Festival simply improves with age. This year's 8th annual festival was a winner on a grand scale. A busy sche...
