Our feature this weekend is an herb and garlic encrusted bison tenderloin with cambozola cream, seared diver scallops over soft polenta and prosciutto wrapped asparagus. We chose to pair an old world favorite with weight enough to accent the bison and elegance to match the seafood. The wood aging character along with the ripe merlot evident in this Bordeaux blend from Chateau Larroque combine with blackcurrant fruitiness and a silky finish.
Taste Only the Best: Why Eating Seasonally Matters
Imagine biting into a sun-ripened tomato at the height of summer, maybe one you grew in your backyard garden. Remember the firm but chewable texture of tomato skin, the juicy interior, and the sharp burst of sweetness as the fruit hits your tongue. Now compare that to...