Chef Bob loves Florida snapper, especially snapper from Islamorada Florida. He prepares this filet in a sun dried tomato and green olive and fresh sage sauce. Light and easy to eat this dish goes well with a Blanc from the Bordeaux region of France. Its brilliant pale yellow color and notes of passion fruit, grape fruit and lemon matches perfectly with Chef Bobs sauteed snapper. For the second dish, Chef Bob shows Dan how to prepare the famed pan seared grass fed Waygu beef rib eye. This is served over poached fingerling potatoes, leeks with smoked bacon in French chanterelle mushroom thyme jus. A classic beef dish with the worlds finest products. Chef Bob compliments this dish with a wine from Beaujolais France. This wine is made from gamey grapes that taste of black currant and strawberry. These flavors blend well with the natural flavor of the Wagyu beef and French chanterelles mushrooms. Sauteed snapper fillet in a sun dried tomato and green olive and fresh sage sauce with White wine from Bordeaux and Pan seared grass fed Wagyu rib eye over poached fingerling potatoes, leeks with smoked bacon in chanterelles mushroom thyme jus paired with a Red wine from the Beaujolais region of France.
