Our feature this weekend is citrus and chili rubbed Hawaiian yellowtail snapper with an orange, grapefruit, and pomegranate salsa, smashed local fingerling potatoes, charred grean beans with a tarragon garlic aioli and crispy shallots. The Anjou Blanc from Chateau Soucherie is a crisp and floral chenin blanc with flavors of melon, honey, and pear. It is aged on the lees to soften the acidity but maintains a juicy freshness balanced by a clean minerality.
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...