In the spirit of Jura, France : Chicken and morels in Jura wine cream sauce, rice, Comté, Morbier, baguette : Paired with 2008 Jean-Luc Moillard’s Chateau Chalon and 2014 Domaine Rolet Arbois Poulsard
In the spirit of Piedmont, Italy : Sous vide bavette steak seared and cut thick, bagnet vert (salsa verde), roast potatoes and carrots : Paired with 2007 Giacomo Conterno Barolo Francia
In the spirit of Provence, France : Smoked duck breast, Roquefort, marinated olives : Paired with 2015 Clos Cibonne rouge and a side pour of Ricard pastis
In the spirit of Piedmont, Italy : Tajarin al burro e salvia (fresh egg pasta with butter and sage) : Paired with 2019 Fratelli Alessandria Pelaverga
In the spirit of Liguria, Italy : Trofiette, pesto, green beans, potatoes, Parmigiano-Reggiano : Paired with 2017 Bisson “Marea” Cinque Terre.
In the spirit of Piedmont, Italy : Agnolotti al Sugo di Arrosto : Paired with 2008 Vietti Barolo Brunate and 2008 Elio Altare Barolo Brunate
In the spirit of the Burgundy, France : Eggs en Cocotte : Diced ham, shallot, Comté and cream, topped with an egg, more Comté, chive and black pepper; Shaved asparagus dressed in lemon vinaigrette and tossed with crispy mushrooms; soft ripened cows milk cheese; baguette : Paired with 2017 Gilbert Picq Chablis
In the spirit of the Abruzzo, Italy : Hand-made semolina and egg pasta, guanciale, pecorino, rosemary, red pepper : Paired with 2010 Valentini Trebbiano d’Abruzzo
In the spirit of Provence, France (via Japan) : Recreating a brilliant dish by Gyoza Bar in Vancouver, a combination of bouillabaisse and ramen : Seafood broth with tomato and Pernod, hearty white fish, sea scallops, mussels, clams, shrimp, fennel, ramen, pork belly, green onion, six minute egg, garnished with lavender, saffron flower and black sesame : Paired with 2007 Domaine Tempier Bandol rosé and Kiku-Masamune Junmai Taru sake
In the spirit of the Burgundy, France : Oeufs en meurette : Bacon, carrots, pearl onions, mushrooms, half a bottle of red Burgundy, homemade chicken stock, poached egg, crusty bread : Paired with 2014 Domaine Joseph Voillot Bourgogne Rouge VV
In the spirit of Emilia-Romagna, Italy : Heirloom tomatoes, Prosciutto di Parma, Parmigiano-Reggiano, ricotta, Aceto Balsamico di Modena, black pepper, flake sea salt : Pair with dry Lambrusco
In the spirit of the Burgundy, France : Duck confit mac and cheese, with white wine roux, crémeux de Bourgogne, tarragon, garlic bread crumbs : Paired with 2005 Sylvie Esmonin Gevrey-Chambertin VV
In the spirit of Piedmont, Italy : Agnolotti del Plin : Paired with 2012 Lorenzo Accomasso Barbera ‘Pochi Filagn’
In the spirit of Champagne, France : Pork coppa chop, sautéed shiitake mushrooms, whipped potatoes, demi-glace, thyme; endive lightly dressed in white wine vinaigrette. radish, crouton, triple cream, baguette : Paired with 2006 Philipponnat Clos des Goisses rosé
In the spirit of Campania, Italy : Assorted tomatoes, burrata, pesto mayo, basil, anchovies, olive oil, salt, pepper : Paired with San Salvatore’s Falanghina
In the spirit of the northern Rhone, France : Duck, boiled potatoes, grilled endive; Rosette de Lyon saussicon sec, walnuts, cervelle de canut, selection of cheese, epi bread : Paired with 2017 Pierre-Jean Villa ‘Saut de l’Ange’ Saint-Joseph blanc and 2005 Chave Hermitage rouge
In the spirit of Burgundy, France : The classic pairing of Jambon Chablisienne and gougeres : Paired with Patrick Piuze Chablis ‘Terroir de Fye’ and Michel Guignier’s Beaujolais Brouilly
In the spirit of Languedoc-Roussillon : Pink Lady Pea Cassoulet : Pink Lady peas, boudin, mushrooms, celery, leeks, garlic, thyme, bay leaf, chicken stock
In the spirit of Provence, France : Roasted butternut squash soup, garnished with toasted almonds, charred leek, fried rosemary and sautéed shallot, bread : Pair with Provençal whites and rosés
In the spirit of Emilia-Romagna, Italy : Pizza with ricotta and olive oil base, Parmigiano-Reggiano, Prosciutto di Parma, rosemary, Aceto Balsamico di Modena : Paired with Cleto Chiarli “Vecchia Modena” Lambrsuco
In the spirit of the northern Rhone, France : Duck with pan-roasted potatoes, onion and bacon, mushroom cream sauce : Paired with 2015 Pierre Jean Villa's "Preface" Saint-Joseph
In the spirit of Puglia, Italy : Cavatelli Pugliense, pesto, Italian sausage, Parmigiano Reggiano : Pair with lower alcohol versions of Primitivo
In the spirit of Burgundy, France : An assortment of Burgundian cheeses and charcuterie : Paired with 2017 Domaine Chapel Juliénas
In the spirit of Campania, Italy : Heirloom tomatoes, Meyer lemon ricotta, watercress, caper vinaigrette, shallot, smoked sea salt : Pair with Falanghina, Fiano or Greco from Campania, Italy
In the spirit of the French Alps : Chartreuse cocktail : Paired with dried apricots, pistachios, soft-ripened cows milk cheese
In the spirit of Lazio, Italy : High quality jarred tune packed in oil, kale marinated in lemon vinaigrette with basil and garlic, half the kale served raw, the other half charred under the broiler, finished with roasted tomatoes, capers, watercress, red pepper flake and sea salt : Pair with interesting whites from Lazio, Campania or Abruzzo
In the spirit of Emilia-Romagna, Italy : Mortadella, salami, artichoke gratin, Parmigiano-Reggiano, mixed vegetables in oil, grilled bread, Aceto Balsamico di Modena, olive oil : Pair with Sangiovese di Romagna or dry Lambrusco
In the spirit of Piedmont, Italy : A play on vitello tonnato (we’ll call this vitello tomaahto) : thick slices of heirloom tomato, veal tenderloin poached in white wine with carrot , onion, celery, pepper and clove, sliced thin and finished with a roasted tomato mayo (blended with capers and the carrot and onion from the poaching liquid), caper berries, celery leaf, flake salt : Paired with Elio Altare Dolcetto d’Alba
In the spirit of Piedmont, Italy : Vitello Tonnato-inspired veal seared on cast iron, with tuna-caper sauce, lemon, parsley and capers : Paired with 2004 Paolo Scavino Barolo Bric del Fiasc
In the spirit of Bordeaux, France : Sautéed trout with shallot and green peppercorn, whipped potatoes, vegetables with tarragon and butter : Paired with Carbonnieux blanc
In the spirit of the Puglia, Italy : Pasta two ways; (1) with spicy tomato sauce, served with Italian sausage and garnished with basil, and (2) with gently stewed tomatoes in olive oil and cracked black pepper : burrata with olive oil, basil, salt and pepper : ciabatta : Paired with Paolo Patrilli's Nero di Troia-based blend : Pasta, tomatoes and sauce also come from the Petrilli estate
In the spirit of Piedmont, Italy : Usual aperitivo hour bites that you would find in Torino
In the spirit of Piedmont, Italy : Homage to the meat and cheese of Piedmont, Italy, sourced from artisans in North Carolina including Boxcarr Handmade Cheese. : Paired with 2017 Azelia Dolcetto d’Alba
In the spirit of southern Italy : Squid ink pasta tossed in lemon and olive oil, oil-packed tuna, minced sun-dried tomato, thinly sliced red onion, black pepper, finely chopped basil and parsley, lemon zest, capers, minced black olives, olive oil, basil-parsley aioli, sun-dried tomato aioli : pair with a wide variety of unoaked southern Italian whites
In the spirit of Jerez, Spain : Secreto de Iberico, patatas bravas, tomato and onion salad : Paired with El Maestro Sierra’s Oloroso 1/7
In the spirit of northern California : Quail, crispy cast iron potatoes and garlic, snow pea micro greens : pair with light-bodied North Coast reds (2016 Arnot-Roberts Trousseau pictured here)
In the spirit of Piedmont, Italy : Handmade tajarin with braised lamb and mushroom, topped with a hefty grating of Parmigiano : Paired with 1999 Giacomo Conterno Barolo Cascina Francia
In the spirit of Lyon, France : Saucisson, whole grain mustard, homemade dill pickles : Paired with Chateau de Lavernette's sparkling Gamay Blanc de Noirs Brut, also great with whites from Alsace, reds from Beaujolais, Chinon and the Côtes du Rhône
In the spirit of Sunday Supper : Handmade semolina pasta, beef and pork meatballs, red sauce, parsley, Parmigiano : Kale Caesar salad, rustic croutons, Parmigiano : Paired with Bartolo Mascarello's Dolcetto d'Alba : Other recommended pairings include Chianti and Sicilian reds
In the spirit of Sicily, Italy : Crusty bread brushed with olive oil and grilled, topped with fennel pâté, sardine, castelvetrano olive, lemon zest, salt, pepper, olive oil, squeeze of lemon juice : Serve with indigenous whites made from Catarratto, Grillo and/or Inzolia
In the spirit of Eastern North Carolina : Pork burger with a BBQ spice rub, pimento cheese, Taleggio-style cheese from Boxcarr Farms, pickled red onion, cabbage slaw, sweet potato chips. : Paired with Sanctuary Vineyards "Pearl" Albariño.
In the spirit of the color orange : Cheese selection courtesy of Boxcarr Handmade Cheese.
In the spirit of Abruzzo, Italy : Fusilli al ferretto, pancetta, garlic, dandelion greens, white wine, Pecorino, red chili flake : Pair with a glass of the local Montepulciano or a crisp white from central Italy
In the spirit of Champagne, France : Rabbit (rubbed with garlic, thyme, sage, rosemary, salt and pepper), black eyed peas (stewed in white wine with garlic, celery and fried shallots), ground sumac : Broiled kale and egg, ground sumac : Paired with Jacquesson's Cuvee No. 737 (2009 base vintage)
In the spirit of the Loire Valley, France : Sardines, baguette and seeded rye breads, red onion, European butter, thinly sliced lemon, parsley, paired with Muscadet
In the spirit of Emilia-Romagna, Italy : Heirloom tomatoes, Prosciutto di Parma, Parmigiano-Reggiano, ricotta, Aceto Balsamico di Modena, black pepper, flake sea salt : Pair with dry Lambrusco
In the spirit of Burgundy, France : Reimagined jambon persille, Dijon mustard, cornichon, carrot, radish : Pair with lighter expressions of red Burgundy