In the October issue of Food & Wine Magazine…
- At the Seghesio Family Vineyard in Healdsburg, CA, you might be served a creamy risotto with pancetta when participating in their Family Table program at which guests gather in private dining rooms to enjoy the winery’s Zinfandels paired with Italian dishes.
- Chef Jean-Georges Vongerichten promotes the idea of cooking with wine with a recipe for Eggplant Ravioli with Gewuerztraminer and Bacon.
- Hostess-with-the-mostest Alexis Swanson Traina of Swanson Vineyards throws a dinner party that features iceberg wedges with large plum tomatoes, thick cut bacon, and buttermilk dressing. “This salad from Thomas Keller’s family-style restaurant, Ad Hoc, in Yountville, California, is a twist on the quintessential American combination of iceberg lettuce, tomato wedges and packaged bacon bits with a mayonnaise dressing. Only the iceberg lettuce wedges stay the same. The tomatoes are oven-roasted, the bacon is cut extra thick and the buttermilk dressing is spiked with chives, mint, and parsley.” (I got hungry just typing that…time for lunch.)