As a chef I have been indoctrinated into the old tradition of pairing wine with food. But as of late I have come to the realization that in order for anything to advance, it must change. And so it has been with food. We have taken the old, and with constant change, have managed to keep people interested in the art by creating new exciting dishes and combinations. So why not leave the dogma of food and wine behind and move toward an evolution of food and drink pairings?
I have always been a firm believer that the right wine to pair with a certain food is the one you enjoy. And so I have taken this further to include all drinks — beers, juices, and even sodas. I see food and wine pairing as arranged marriages: traditional, but outdated in today's modern world. There are new ways to fall in love. Now, don't get me wrong, I am not against wine. I just find that there is a level above wine that belongs with fine food. And it is a new adventure that I look forward to developing with my own menus.
Below are five pairings which I invite you to try:
This article appears in Jun 24-30, 2010.