EAT Magazine Sept_Oct 2015_Victoria_48_Layout 1 8/28/15 10:39 AM Page 44
g WHAT TO DRINK WITH THAT —By Treve Ring Pairing suggestions from the pros.
S E A F O O D
H O U S E
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o om r P st e v r Ha
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For this edition we are pairing to two recipes from the newly published Honey by Sooke, BC cookbook author Angelo Prosperi-Porta.
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T H I S
M O N T H ’ S
E X P E RT S
Tomas Dosil (TD) Co-owner, Chorizo & Co. (Victoria) Originally from Valencia, Tomas Dosil’s family moved to Victoria when he was a child and the flavours, scents and traditions of his homeland were continued in Victoria. After a sixteen year career in the hotel industry, he realized his dream of opening a Spanish tapas bar, deli and shop in 2012.
Tatsuya Katagiri (TK) Executive Chef / Wine Director - Zest (Vancouver) Chef Tatsuya is the new wave in Japanese cuisine, merging traditional cooking techniques and form for contemporary tastes. After working at a traditional Japanese restaurant in Tokyo, Tatsuya made his way to the kitchens of Calgary, where he also began his wine studies, completing ISG and WSET Advanced. At Vancouver’s Zest, he prefers to pair BC wines to his playful Japanese cuisine, matching local wines with local ingredients. Wine Pairings:
Tea-smoked Scallops with Honey-Orange Marmalade (ginger, garlic, star anise, black tea, soya)
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TK. By smoking scallops, it gets more sweetness, minerality and umami. I would look for something with mineral, citrus, honey, spice to match the main flavours of orange, star anise, honey and ginger. My first suggestion is Alsatian gewürztraminer. Minerality works for scallops and the aroma of lychee and orange blossoms goes well with sauce, while ginger and star anise pair with the sweet and spicy finish of wine. My second pick would be a BC pinot blanc, fruit forward and mineral, with a warm citrus flavor and crisp finish – will go well with sweet honey orange marmalade.
Roast Duck Breast with Fresh Plum-Merlot Butter Sauce (prune plums, chicken stock, shallots, merlot)
250-658-3116
TD. For the duck I would look for a young and lively tempranillo from Rioja to balance the natural fattiness of the duck.
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TK. Merlot. Using fresh plum gets more lively fruit flavor, and butter makes the sauce weightier. I am heading to the new world and pick Argentina malbec - soft, juicy, fruit forward and with elegant tannins.
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TD. With the scallops I would look for a fuller bodied, off dry white. A moscatel blend from Catalunya should enhance the sweetness of the honey orange marmalade nicely. That said, my heart says to try a fruity, slightly acidic godello from my home region of Galicia, Spain.
EAT MAGAZINE SEPTEMBER | OCTOBER 2015
Honey: Everyday Recipes for Cooking and Baking with Nature's Sweetest Secret Ingredient by Angelo Prosperi-Porta can be purchased at your favourite book store. Published by Touchwood Editions. $26.95