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Tag Archives: Spring

Wine Pairings with Tim Augello

“My interest in wine was piqued while I was working at Manresa. I was drawn to the intricacies of wine and how it made food taste better. I love the marriage between food and wine, and how when paired properly both the food and wine are elevated above that of the individual elements. As a foodie, I’m always interested in increasing my food and wine experiences.

Born in Los Gatos, CA in fairly close proximity to Napa Valley, it was easy for me to build upon my wine knowledge. After becoming an assistant sommelier at Manresa, I decided to take my sommelier certification which establishes a high standard of the knowledge and service of wine for professionals in the Hospitality Industry.

When tasting and purchasing wine for Baume, I take into account the food and work on building a well rounded wine list. I include most of the significant wine regions in the world with a focus on both local Californian and French wines.

I try to make wine approachable. Below are two examples of wine pairings with a couple of our spring dishes that will help you understand my selecting process :
For the Caviar Crudités, I am pairing the non vintage Bruno Paillard Premiere Cuvee Brut Champagne; it provides a nice acidic backbone with fine bubbles which enhances the experience of the caviar popping on the palate. It also provides both a cleansing purity for the caviar, as well as a slight yeastiness to compliment the brioche.

For the Salade du Printemps, I have paired the 2009 Domaine du Salvard Cheverny, a Sauvignon Blanc from the Loire Valley. It has an herbaceous quality to it that complements the young flowers, herbs and spring vegetables that have just come into season. It is light bodied enough to complement the dish without overpowering it.

Bon appétit!”

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Infused and fresh vegetables for a flavorful, light soup

Bright flavors… are the first words that come to mind when I think of the soup that I want to tell you about today.

This soup is a layered trio of fresh, dried and pureed ingredients. It combines:

- seasonal baby vegetables,

- dried vegetables and herbs infused like tea in a vegetable broth,

- and a creamy “pistou” (basil, garlic and olive oil sauce, the French version of pesto).

It is meant to be a firework of colors and scents, a light seasonal soup that leaves you with a fresh taste and a clear mind – perfect for lunch or supper.

It is also a soup that can be prepared fairly easily at home with a few tweaks to the restaurant’s recipe.

If you are preparing this soup for a party of 4 or more, I would recommend dicing larger vegetables – for example rainbow carrots, celery, chioggia beets, fennel, leeks.

You can blanch them in either a vegetable broth or salted water for a few minutes. The thinner the julienne – the shorter the boiling time – the better for preserving the vitamins and each vegetable’s distinct taste.

Using a mortar and a pestle, puree a large bouquet of basil leaves (after separating the leaves from the stem and washing them) with 2 cloves of garlic and 1/4 cup of olive oil. Salt to taste. It would probably be faster to make pistou using a food processor, but the contact of the sharp blades on the basil leaves makes them taste bitter.

To serve, spread one teaspoon of pistou on the bottom of a bowl then pour the soup.

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