By Dila Lee
Traditionally, when thinking of what to “pair” with your food, wine comes to mind. However, with the explosion of craft breweries in recent years, beer and food pairings are getting more attention.
Your pairing choices can be a combination of contrasting and mirroring to bring out the best in your food, and to balance the food and drink in your mouth. While food and beverage pairings can be highly personal, some foods lend themselves well to particular drinks. Continue Reading…
By Dila Lee
With the ongoing pandemic and continued warm weather as we shift from summer to fall, cocktails that are light, crisp and refreshing that also have immune boosting properties are the perfect choice. Continue Reading…
By Dila Lee
Veggie Hummus – White wines that taste fuller and creamier such as those from Bordeaux or Burgundy generally would the best pairing option for hummus; however, with this specific Turkish recipe, we can get a little more adventurous! Considering the dish being packed with powerful flavors like garlic and citrus, a crips Assyritko from the Santorini region of Greece or a zesty acidity of a Nothern Italian Pinot Grigio to contrast the flavor of the these powerful flavors would be greatlu complementary.
This tomato-based, stew-like dish (get the recipe here) is powerful, high in acidity and blended with rich, red meat. Tomato-based dishes pair well with medium bodied reds as well as crisp and dry whites. The more meat you incorporate in the dish the more you can move up in body, but definitely keep the fresh acid! Continue Reading…
Shochu is a Japanese distilled liquor, made with various ingredients – 55 raw and processed materials are permitted including rice, barley, sweet potato and brown sugar.
Compared to other distilled liquors, shochu products tend to have a low alcohol content, around 25%, due to the addition of water. Shochu is often consumed by adding cold or hot water, enjoyed along with a meal, or used as a base for cocktails. Continue Reading…
Nirvana Mocktail Recipe by TAO Chicago.
I created this drink recipe for TAO Chicago, which was also published on Forbes.com. Continue Reading…