Of the Sea: Winter Seasonal Menu

Photography By Jennifer Olson | January 01, 2014
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seafood table spread with crab

On the Menu:

Dungeness Crab Two Ways

Seaweed/Seagreens Risotto

Watercress Salad with Shallot Vinaigrette

Halibut with Meyer Lemon and Olive Salsa


Wine Pairing: Talley Vineyards 2011 Rosemary’s Vineyard Chardonnay ($48)

A classic pairing for nearly any seafood is Chardonnay, and the Talley Vineyards 2011 Rosemary’s Vineyard Chardonnay makes magic with halibut and Dungeness crab. Talley offers a wide variety of Chardonnay to suit most menus, but the Rosemary’s Vineyard Chardonnay is particularly expansive and creamy while still maintaining a focused acidity that truly blooms on the finish—perfect for inviting another delectable bite. Aged on its lees for 15 months in French oak, 20% new, this wine has remarkable heft despite showing pretty notes of lemon, green apple and toast, nuanced with delicate nectarine and orange water. Visit TalleyVineyards.com to purchase.

*In 1948, Oliver Talley founded Talley Farms and started growing specialty vegetables, followed by wine grapes, across Edna Valley. Oliver’s son, Don Talley, saw the potential for exuberant and elegant Pinot Noir and Chardonnay on the hillsides above Talley Farms in the Arroyo Grande Valley. The first vines were planted to the property in 1982 in what is now the Rincon Vineyard, and thus, Talley Vineyards was born. Today, Talley produces 30,000 cases annually, mostly of their much-loved, critically acclaimed Chardonnay and Pinot Noir.
Jaime Lewis

Article from Edible San Luis Obispo at http://ediblesanluisobispo.ediblecommunities.com/recipes/sea-winter-seasonal-menu
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