Our weekend feature is a Vermilion rockfish rubbed with a baharat seasoning blend and served with a persimmon and plum salsa, green kasha pilaf, hazelnut crumble, and plantain-sweet potato beignets. The Sokol Blosser rose of pinot noir is an elegant match for the fresh flavors in this dish with white peach and jasmine aromas highlighting a fresh acidity with bright nectarine and rhubarb flavors on the 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...