T+L Reports: Food Pairings
Published: April 2009
By Nathalie Jordi
Gruyère with stout?Why not?Chefs and sommeliers all over the country are taking food pairings well beyond wine. Here, T+L reveals four of our favorite restaurants for unusual couplings.
Uchi, Austin, Tex.; 512/916-4808
Maguro sashimi with goat cheese, Fuji apples, and fragrant Ginga Shizuku "Divine Droplets"
Experts allege that the synergy between sake and food can release umami, that elusive "fifth taste"
La Laiterie at Farmstead, Providence, R.I.; 401/274-7177
Dense chèvre with fruity Hefeweizen; spicy Chimay with pungent washed-rind cheeses
Wine and cheese pairings often work on contrasts, but mixing brisk beers with cheese creates satisfying harmonies
Brandy Library Lounge, New York City; 212/226-5545
Smoked salmon with a 15-year-old Bruichladdich or other peaty Islay scotch
Drink single-malt neat; its aromatic complexities—sweet, smoky, nutty—find echoes in many foods
Ritz-Carlton, Huntington Hotel & Spa, Pasadena, Calif.; 626/568-3900
Grapefruit-honey vodka with scallops and foie gras; black-truffle vodka and Muscovy duck
Chef Craig Strong uses Modern Spirits infused vodkas with his tasting menu to enhance subtle flavors