RISOTTO WITH PESTO AND TUNA TATAKI
Carbonara Pasta Spirals with lemon
Cabbage and peanut thai salad
Gazpacho of red pepper
Potatoes with Huancaina Sauce
Mini Chaparritas
Filled mushrooms
Brie Cheese Crostinis with tomato pesto and eggplant
Wild Hibiscus Chardonnay
Vegan Carpaccio
Potato pancakes and avocado dip
Peas and mint puree
Crunchy Polenta Sticks
Cucumber and apple Dip
Scones with fine herbs
Spinach and ricotta empanadas
Cucumber cups with smoked salmon paste
Tortilla Chips
Avocado sauce
Parsley Sauce
Brie Cheese with Caramelized Pears
Zucchini, Sage and Blue Cheese Risotto
Cold Curry Shrimp
Chicken wings with sweet and sour sauce
Salmon with pea puree
Niçoise Salad
Beer Battered Fish Tacos
Parmesan white fish
Grilled Shrimps
Crab and potatoes croquettes
Pad Thai with Shrimp
Lousiana style Rice
Vietnamese Pork Meatballs
White Chocolate and Yogurt Ice Cream Pie
Lentils and serrano ham Salad
Peas gnocchis with butter and sage sauce
QUINOA CROQUETTE
LEEKS AND SHRIMP QUICHE
SPINACH APPETIZER & PEAR SALAD
STRAWBERRY GAZPACHO
SUMMER ZUCCHINI & COUSCOUS
TROPICAL PIZZA
OYSTERS AU GRATIN WITH WHITE WINE
DRIED TOMATOES BRUSCHETTA
Salmon and Mango Skewers
PASTA WITH PESTO
FOCACCIA
Sauvignon blanc
Carmenere
For the salad:
For the sauce:
To decor:
Pinot Noir
Rosé
Rosé
Merlot
Carménère
For the crostinis:
For the pesto:
Sauvignon Blanc or Rosé
Rosé
Avocado dip:
Cabernet Sauvignon
Pinot Noir or Merlot
For the polenta:
For the sticks:
Pinot Noir or Chardonnay
Rose or Chardonnay
Pinot Noir or Carmènére
For the filling
For the dough
Filling:
Dough:
Pinot Noir or Carmenere
For the paste:
Rosé or Pinot Noir
Rosé or Carmènére
Rosé or Sauvignon Blanc
Rosé or Chardonnay
To serve:
Merlot or Rose
Sauvignon Blanc or Chardonnay
Merlot or Pinot Noir
Pinot Noir or Carmènére
For the dressing:
For the salad:
Rosé or Sauvignon Blanc
Sauvignon Blanc or Carmènére
Sauvignon Blanc or Chardonnay
Sauvignon Blanc or Chardonnay
Rosé or Pinot Noir
Pinot Noir or Cabernet Sauvignon
Sauvignon Blanc or Chardonnay
Sauvignon Blanc or Carmènére
For the crust:
For the filling:
Sauvignon Blanc or Chardonnay
Merlot
Carmènére
Rosé
For the dough:
For the filling:
Rosé
Sauvignon Blanc or Rosé
Rosé
Pinot Noir.
For the dough:
For the pizza topping:
Serve it with a cup of Carmènére between 60 F y 64 F.
Sauvignon Blanc or Chardonnay
Pinot Noir o Cabernet Sauvignon
Chardonnay o Carmènére
Crush the basil leaves with garlic cloves and the almonds until you have a well-blended mixture. Can do this in the food processor or on your cutting board.
Add 4 tablespoons of olive oil and beat the mix until it reaches consistency.
Slowly add the rest of the oil while beating the mix to give it some time to emulsify.
Now add the cheeses and stir with a wooden spoon.
Taste it and season with salt and pepper. Let the pesto rest while you cook the pasta.
Drain pasta an combine with pesto while hot. Season with some salt, oil and oregano.
Rosé or Pinot Noir.
And that is all. If you, however, first want to see how this delicious meal is made, you can find it on YouTube. Some of their most viewed videos on food preparation are available to all of us, thanks to the companies such as The Marketing Heaven.
Carmènére or Merlot.