This first delicate dish is a dinner party favorite. Roasted beet and goat cheese salad with a sprinkling of marcona almonds in an orange vinaigrette. Soft and gentle flavors mix well with this New Zealand Sauvignon Blanc. From the Marlborough region, this intense varietal has hints of grapefruit and gooseberry and goes great with the roasted beet and orange vinaigrette dressing. For the second course, Chef Bob and guest Danielle make a thick cut beef capriccio with arugula, aged cheddar, hazelnuts, green olives and pink salt. These flavors mix well with a special wine from the Beaujolais region of France. Just south of Burgundy, this gamey grape has a beautiful cherry color, with lots of red fruit like strawberry and black currants. This red is easy to drink and will pair perfectly with the raw beef dish. Roasted golden beet and goat cheese salad with a New Zealand Sauvignon Blanc and Thick cut beef capriccio with arugula, aged cheddar, hazelnuts and pink salt paired with a Red wine from the Beaujolais region of France.
