Pitou Posted April 2, 2017 Author Report Posted April 2, 2017 I"ll go check my mailbox of rat invitation! I can be there directly. Beautiful cook; righteous colors. Its a new beginning! Your invited! Envoyé de mon iPhone en utilisant Tapatalk 1
Pitou Posted April 2, 2017 Author Report Posted April 2, 2017 Oh heck yeah! You know your way around a grill for sure. That KK is in great hands! Thanks I'm really excited! Can't wait to push the boundaries!!Envoyé de mon iPhone en utilisant Tapatalk
tony b Posted April 2, 2017 Report Posted April 2, 2017 Splendid first cook. Interesting wine pairing for sure! For pork, I gravitate towards soft/fruity reds - Rhones or Burgundy varietals. 1
Pitou Posted April 2, 2017 Author Report Posted April 2, 2017 Splendid first cook. Interesting wine pairing for sure! For pork, I gravitate towards soft/fruity reds - Rhones or Burgundy varietals. Having spent some time at the Frescobaldi property their Chardonnay is worth trying with a smokey finish meat... just butter!Envoyé de mon iPhone en utilisant Tapatalk
Bruce Pearson Posted April 3, 2017 Report Posted April 3, 2017 Wow yeah that's looks deliccccccccsh 1
tony b Posted April 3, 2017 Report Posted April 3, 2017 (edited) 17 hours ago, Pascalpro said: Having spent some time at the Frescobaldi property their Chardonnay is worth trying with a smokey finish meat... just butter! Envoyé de mon iPhone en utilisant Tapatalk I'll see if I can find it around here. If not, maybe my next trip to Binny's in Chicago. Edited April 3, 2017 by tony b
Pitou Posted April 3, 2017 Author Report Posted April 3, 2017 I'll see if I can find it around here. If not, maybe my next trip to Binny's in Chicago. This one is Chardonnay 100%, it's 40$CAN, there should be another one slightly cheaper that has a blend of pinot blanc, trebbiano toscano and chardonnay. I pair this one with Cedar planked salmon... hummm! Good luck finding them! Envoyé de mon iPhone en utilisant Tapatalk
