Behind the Line
Topic: Favorites
Eating Favorites
What's your favorite quintessential wine/food pairing?
- Carrie Nahabedian
- Executive Chef/Owner
- NAHA and Brindille
- Chicago, IL
Champagne and Oysters
White Burgundy French with a nice buttery Brioche crusted Halibut
FOIE GRAS and Sauternes!
- Susan Goss
- Executive Chef/Owner
- West Town Tavern
- Chicago, IL
Ho! Ho! This is an easy one. Smoked meat and grenache. Smoked pork spareribs and a peppery, raspberry grenache with a slight chill is my idea of heaven. Sign me up!!!
- Toni Roberts
- Pastry Chef
- State and Lake Chicago Tavern
- Chicago, IL
Pasta and a deliciously dirty Nero d'Avola
- Rob Levitt
- Executive Chef/Owner
- The Butcher & Larder
- Chicago, IL
meat and beer
- Jill Barron
- Executive Chef/Owner
- MANA food bar
- Chicago, IL
wine olives and crackers with bubbles.
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- Steve McDonagh
- Owner
- Hearty
- Chicago, IL
Unfair. This answer changes daily. But today, I'm longing for the Chianti we'd get out of the barrel in Tuscany, poured at the table from traditional Rooster pitchers with Sage and Black Pepper Lin...
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- Jimmy Bannos Jr.
- Executive Chef/Owner
- The Purple Pig
- Chicago, IL
Salumi platter with Lambrusco
- Cary Taylor
- Executive Chef
- The Southern
- Chicago, IL
Something from Alsace and Choucroute Garni. Beer is great with it too. Bouef Bourginon and Bordeaux is pretty killer when both are done well.
- Paul Fehribach
- Executive Chef/Owner
- Big Jones
- Chicago, IL
This is so bourgeois, but the laser-like acidity of great champagne slicing the richness of primo caviar is still tops for me, the ultimate face-off between lean and rich. For dessert, it's Banyuls...
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