Chef in the Vineyard
Wine and food have a confusing but enlightening relationship. Wine is almost always at the table to compliment the food being served. But what if we switched it around? John Sarich, who holds the position of Culinary Director for Chateau Ste. Michelle winery, does that in his new book Chef in the Vineyard from Sea-Hill Press. Sarich researched ten wineries down the Pacific coast—starting with Chateau Ste. Michelle in Washington, through Oregon, and down to Napa Valley. He culled recipes to fully highlight those wineries’ stand-out vintages. Appetizers include grilled peaches with prosciutto, or fried razor clams. For entrees, try honey-merlot quail or a perfect flat-iron steak. And dessert? Chocolate mousse with Cabernet Syrup. Each recipe has wine options, from different vineyards. Chef In the Vineyard is available for $33 in stores and online.