Archive for February 2013

Spaghetti al Limone & Kumato-Avocado-Quick Pickle Salad With 2011 Vera Alvarinho

Spaghetti al Limone & Kumato-Avocado-Quick Pickle Salad With 2011 Vera Alvarinho
It’s soupy out. My feet are wet. It’s gloomy, gross and crappy. Great winter on the whole but this stuff is straining my aversion to buying boots. Just not a boot person. When the prospect of making a meal that doesn’t involve leaving the house in such weather seems doable, you make that. So I... Read more »

Chinese-Style Ribs & Carrot-Rice Cakes With 2009 Betz Family Bésoleil

Chinese-Style Ribs & Carrot-Rice Cakes With 2009 Betz Family Bésoleil
Guava in the glaze. Guava in the tasting notes. Put the two together and Bob’s your uncle! For a meal that Mrs. Ney thought was doomed from the start, we found happy-slappy food last night with match-matchy wine. Food: Chinese-style ribs with guava barbecue sauce and carrot-rice cakes with arugula salad to finish Recipe from... Read more »

Bolognese With '09 Abacela Dolcetto + Veggie Explosion With '09 Quinta do Cardo Síria

Bolognese With '09 Abacela Dolcetto + Veggie Explosion With '09 Quinta do Cardo Síria
When making both Bolognese and fresh pasta for the first time in your life, temper expectations. Shoot for “Solid. Fine. Solid,” and aim for that feeling to come with no qualifications. Tasted like a non-Italian made an Italian dish but happy food all around. And when you eat a dish consisting of six different types... Read more »
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Elizabeth Thoughts

Elizabeth Thoughts
Elizabeth wasn’t one of the best meals of our lives. Wasn’t even one of the best meals in the last year (though it’s in the discussion). Rankings like that when having a meal like the one we had at Elizabeth this week are idiotic (though I’ve done it on more than 2000 occasions). Even recommending... Read more »

Pintxos Lunch & Anne Burrell Dinner

Pintxos Lunch & Anne Burrell Dinner
Here’s a case study in following and not following wine recommendations for specific recipes. You know those little wine notes at the bottom of recipes? You’ve seen them, used them, maybe even liked them and heeded them regularly. You know those? Those are typically good things, tried and true linkages that take into account a... Read more »

Julia Child Chicken & Matchstick Potatoes With Larmandier Bernier Terre de Vertus

Julia Child Chicken & Matchstick Potatoes With Larmandier Bernier Terre de Vertus
Buttered-up French roast chicken isn’t really our bag. We miss the crispy, dark brown bordering on charred skin and the juice that accompanies such things. Best bread dip ever. But this is Julia Child and Frenching it up for Valentine’s Day seemed more appropriate than plopping down favorite chicken and going to town like a... Read more »
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Salads Day With 2011 Pallières Rosé & 2008 Neudorf Moutere Pinot Noir

Salads Day With 2011 Pallières Rosé & 2008 Neudorf Moutere Pinot Noir
How do you eat beets, carrots, avocados, garlic, green beans, kumatoes, potatoes, onions, olives, capers, duck, tuna, mâche, arugula and a boatload of herbs in one day? You eat two salads, silly. One’s a house staple in tuna Niçoise and the other is entirely new to us in a beet, carrot and avocado salad with... Read more »

Mario Batali Surf & Turf Steamed Bun Sliders Recipe Rewritten

Mario Batali Surf & Turf Steamed Bun Sliders Recipe Rewritten
I don’t know where I get off having the nuts to rewrite a Mario Batali recipe from The Chew. I barely know what I’m doing in the kitchen. And I mean that on an elemental level. But as I wade into the Asian food world, certain basic truths are gradually starting to coagulate. One of... Read more »

Cacio e Pepe With 2010 Quinta do Vallado Quadrifolia

Cacio e Pepe With 2010 Quinta do Vallado Quadrifolia
I stole that pasta picture from Huffington Post. Like that site, replace ‘stole’ with ‘aggregate’ and poof! It’s legit. With Italian, more simple is better. Start with staying away from Olive Garden-esque concoctions like chicken parmigiana topped with veal Milanese, emphasize one or two key ingredients, relish in the interplay between said minimal ingredients, pick... Read more »
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Chicken Thighs With Fennel, Lemon & Olives With 2010 Vieux Télégraphe Blanc

Chicken Thighs With Fennel, Lemon & Olives With 2010 Vieux Télégraphe Blanc
New food! $8 food! And $65 wine inexplicably on sale at Binny’s for $40 last month. (Not my pictures of the food above, but Mrs. Ney’s food looked remarkably similar.) The result was a pairing that turned into one of the newest, most gentle and best pairings in awhile, playing in the lower realms of... Read more »
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    Christo P. Ney

    Love wine. Love it more with food. Having food without wine is like eating in black and white compared to vivid colors. Done right, it takes a meal out of the realm of mere consumption to a place of memory. Wine is made to be drunk with food so let's do it - one pairing at a time. "A meal without wine is like a day without sunshine" - Anthelme Brillat-Savarin

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