The Grapevine

Food and Wine Pairing – Mussels and Sauvignon Blanc via Bon Appetit

September 20th, 2013

Bon Appetit’s October 2013 issue – The Entertaining Issue – is here, and we’ll take a look at the issue and some great-sounding recipes, with wines to accompany. [level-members]

At the front of the book, a quick piece on the collaboration BA is working with Wired, a publishing conglomerate sibling, to explore umami, the so-called “fifth taste.” Some suggestions for umami boosters: miso, parmesan, dried shiitakes, and tomatoes.

In The Drink column, since this is the entertaining issue, we have batch-made cocktails. Working in bulk – in advance – is a whole lot more fun than playing bartender all night, and cheaper than hiring bartenders. I’m not sure I agree that what they’re calling a Sazerac really qualifies, but to each his own …

The Foodist says mussels should be your go-go entree for dinner parties. As easy as chicken and tougher to screw up. Add a crisp Sauvignon Blanc from, say, New Zealand.

The lasagna recipe is one of those “every pot in the kitchen” kind of deals, but as much of a pain as it might be, the one place you don’t want to cut any corners is with the pasta. Homemade pasta is remarkably easy and forgiving. Do it once and you’ll be hooked.

Best news in the issue: the advice in the how-to entertaining advice section to outsource wine if you don’t know it. “I share our menu and budget with a wine shop that I trust and let them choose what we’ll drink. Oh, they deliver it, too!” Sounds like it might be worthwhile to think about advertising your “party planning service” – and delivery.