Megan Storm
Kensington Quarters | Philadelphia | January 2019
FEATURED PAIRINGS
Charcuterie Board: Dry-cured Pepperoni, Lonza, Spicy Pork Salumi, Truffle Salumi, Turkey Country Paté, Coppa, Lardo, Goat Rillettes, Beef Summer Sausage, Head Cheese, Dijon Mustard, Pickled Mustard Seed, Pickled Vegetables, Dill Pickles, and Aji Dulce Chiles paired with Gamay, Morgon, G. Descombes, Beaujolais, France, 2015
Crispy Pig Ears, Barbecue Spice, Celery Root Purée, Cranberry Beans, Shiitake Mushrooms, Shaved Celery Root paired with Sauvignon Blanc, Skeveldra, Sebastien Riffault, Sancerre, Loire Valley, France, 2010 and Sauvignon Blanc, Sauletas, Sebastien Riffault, Sancerre, Loire Valley, France, 2010
Red Wine-braised Short Rib, Mole, Fermented Aji Dulce Chiles, Beef fat-confited and Roasted Carrots, and Mustard Greens paired with Cabernet Sauvignon/Tempranillo/Nebbiolo, Flama Roja, Bichi, Baja California Norte, Mexico, 2017
Roasted Goat Cheese Camembert, Herb Oil, Pepitas, Sweet Pickled Pumpkin, Honeycrisp Apple, and Honey paired with Malvasia Dell’emilia, Lunaris Secco, La Collina, Reggio-Emilia, Italy, NV
Photography by Caroline Hatchett
