In the first part of this episode, Chef Bob makes one of his favorite party pleasures, carrot and cantaloupe soup. He uses fresh garden mint and limoncello liquor to finish the dish. Served chilled, this is a perfect summertime dish to offer friends. With this soup, Chef Bob pairs it with an Australian Reserve Chardonnay to compliment its earthy hints of fresh melon and peach with a crisp finish. With his guest chef Cathy, Bob teaches her how to make seared pork chops with cipollini onions and fava beans in a honey, red wine vinegar and blackberry reduction sauce. The sweet flavors of the honey and blackberry reduction sauce lends a perfect palate for a Spanish Cabernet Sauvignon with it's aromas of plums and violets with spice undertones. Chilled Carrot and Cantaloupe Soup with Australian Reserve Chardonnay and Seared Pork Chop with Cipollini Onions with Spanish Cabernet Sauvignon.
