Sorghum Salad with Charred Brussels Sprouts & Smashed Green Olives

This unique grain salad is a vibrant, hearty side dish perfect for your holiday feast. Fun fact: sorghum is an ancient grain that’s high in protein, rich in antioxidants, naturally gluten-free and super sustainable—great for you and the planet! Serve this salad with Steller’s Jay Blanc de Noir or Poplar Grove Cascadia Series Pinot Gris.
Ingredients Instructions

Ingredients

Serves 6
¼ cup + 2 tbsp (90 ml) extra-virgin olive oil, divided
1 tbsp (15 ml) finely chopped fresh parsley leaves
1 tbsp (15 ml) finely chopped fresh oregano
3 tbsp (45 ml) ouzo
kosher salt and freshly ground black pepper, to taste
1 cup (250 ml) sorghum grains
4 cups (1 L) water
1 small red onion, thinly sliced into rounds
¼ cup (60 ml) fresh lime juice
4 cups (1 L) trimmed and halved or quartered Brussels sprouts
1 cup (250 ml) Castelvetrano olives, smashed and pits removed, divided
¼ cup (60 ml) crumbled feta

Instructions

  1. In a medium bowl, whisk ¼ cup (60 ml) olive oil, lemon juice, parsley, oregano and ouzo until well combined. Season with salt and pepper. Transfer to an airtight container and refrigerate until ready to use, up to 4 days.
  2. Place sorghum grains in a fine-mesh strainer and rinse well under cold water, then drain and transfer to a medium saucepan. Add water and a pinch of salt and bring to a boil over high heat. Cover with a lid, reduce heat to medium-low and simmer, stirring occasionally, until tender, 45 minutes to 1 hour. Keep an eye on mixture and add more water if necessary to keep sorghum just covered.
  3. Meanwhile, make quick pickled onions. In a small bowl, toss red onions with lime juice and a pinch of salt. Set aside at room temperature and toss occasionally.
  4. Once sorghum is cooked, drain and transfer to a large bowl while still warm. Drizzle with ouzo dressing, toss to fully incorporate and set aside.
  5. In a large 12-in (30 cm) skillet or frying pan over medium-high heat, heat remaining 2 tbsp (30 ml) olive oil. Add Brussels sprouts and half the olives, season with a pinch of salt, spread in an even layer and cook, untouched, until well browned, 2 to 3 minutes. Turn Brussels sprouts and olives over and cook, undisturbed, until Brussels sprouts are fork-tender and olives are blistered in spots, another 2 to 4 minutes.
  6. To plate, transfer sorghum to a platter. Top with Brussels sprouts, cooked olives and remaining uncooked olives, then sprinkle with feta and pickled onions.
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Drink Pairings

Black Garlic Cauliflower Gratin

Earthy and mysterious black garlic and savoury miso bring bold depth to this creamy cauliflower gratin. Smoky, sweet and unapologetically umami, this easy-to-make dish works just as well for weeknight comfort as it does for gourmet weekend gatherings. Serve this entrée with a glass of Berton Alfresco Fiano or Saintly The Good Sauvignon Blanc 2024 Limited Release.
Ingredients Instructions

Ingredients

Serves 2-3
1 large head cauliflower (about 2½ lbs/1.1 kg), cut into florets about 1-in (2.5 cm) across
1 tbsp (15 ml) neutral-flavoured oil with high smoke point (such as peanut or grapeseed)
2 tbsp (30 ml) low-sodium soy sauce
2 tbsp (30 ml) mirin
Black Garlic Béchamel, make ahead, recipe follows
Brown Butter Sage Crumb, make ahead, recipe follows
steamed rice, to serve (optional)
BLACK GARLIC BÉCHAMEL | Makes about 3 cups (750 ml)
3 tbsp (45 ml) unsalted butter
3 tbsp (45 ml) all-purpose flour
¼ cup (60 ml) roughly chopped black garlic cloves
⅓ cup (80 ml) white wine
2 cups (500 ml) half-and-half cream
2 tbsp (30 ml) low-sodium soy sauce
1 fresh or dried bay leaf
2 tbsp (30 ml) white miso
⅛ tsp (a pinch) Japanese chili powder or cayenne pepper (optional)
BROWN BUTTER SAGE CRUMB | Makes about 1 cup (250 ml)
⅔ cup (160 ml) panko bread crumbs
⅓ cup (80 ml) finely grated Parmesan
1 tsp (5 ml) chopped fresh sage
¼ tsp (1 ml) fresh thyme leaves
2 tbsp (30 ml) unsalted butter

Instructions

  1. Serves 2 to 3 as a main dish or 4 to 6 as a side
  2. Preheat oven to 400 F (200 C). Lightly grease a 7 × 11-in (2 L) baking dish.
  3. Place cauliflower florets in a large mixing bowl and drizzle with oil. Toss well to coat.
  4. Preheat a wok over high heat. Working in batches, stir-fry cauliflower until nicely charred and smoky, about 45 seconds per batch. This will produce a fair amount of smoke, so be sure to have your hood fan on or windows open.
  5. When done, return all cauliflower to wok and pour in soy sauce and mirin. Toss to coat and transfer to prepared baking dish.
  6. Pour Black Garlic Béchamel overtop and mix well. Sprinkle with Brown Butter Sage Crumb and transfer to oven. Bake, uncovered, for 25 to 30 minutes, until cauliflower is tender-crisp, sauce is bubbly and crumb is nicely browned.
  7. Serve with steamed rice for an easy weeknight meal or as a side dish for an elegant dinner party.
  8. BLACK GARLIC BÉCHAMEL
  9. In a medium saucepan over medium heat, heat butter until foaming. Whisk in flour and cook for 1 minute. Stir in black garlic and cook for about 30 seconds. Deglaze with white wine and whisk for about 30 seconds, then add cream, soy sauce and bay leaf. Bring to a simmer, then reduce heat to medium-low and cook for about 10 minutes, stirring very often, until sauce is thickened and raw flour flavour is cooked out. Remove bay leaf and whisk in miso and chili powder, if using. Adjust seasoning to taste. Can be stored, covered, in refrigerator for up to 5 days. Reheat before using.
  10. BROWN BUTTER SAGE CRUMB
  11. In a small bowl, combine panko, Parmesan, sage and thyme and mix well. Set aside.
  12. In a small frying pan over medium-high heat, cook butter until it begins to foam and starts to smell a bit nutty. Remove from heat and drizzle over panko mixture. Gently mix until well coated. Can be stored in an airtight container in refrigerator for up to 3 days.
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Drink Pairings

Beet Blini with Butternut Squash Ribbons

These colourful cocktail bites bring together seasonal flavours in the most delightful way. Did you know that butternut squash is technically a fruit? Its natural sweetness pairs beautifully with the earthiness of the beet blini, creating a perfectly balanced bite. Enjoy this appetizer with Absolut Vodka.
Ingredients Instructions

Ingredients

Serves 6-8
⅓ cup (80 ml) warm water (about 110 F/43 C)
½ tsp (2.5 ml) granulated sugar
1 tsp (5 ml) active dry yeast
⅔ cup (160 ml) buckwheat flour or oat flour
⅔ cup (160 ml) all-purpose flour
½ tsp (2.5 ml) fine sea salt
5 oz (150 ml) buttermilk, plus more if needed
7 oz (200 g) boiled beets, roughly chopped
1 large egg, separated, divided
2 tbsp + ¼ cup (90 ml) unsalted butter, divided
⅓ cup (80 ml) dried cranberries
2 tbsp (30 ml) red wine vinegar
½ tsp (2.5 ml) red pepper chili flakes
2 tbsp (30 ml) extra-virgin olive oil
½ small butternut squash, peeled and seeded
2 green onions, trimmed
¼ cup (60 ml) packed fresh mint leaves
¼ cup (60 ml) toasted pecans, roughly chopped
kosher salt and finely ground black pepper, to taste
4 oz (110 g) goat’s cheese, room temperature

Instructions

  1. Start by making beet blini. In a small bowl, stir water, sugar and yeast. Let stand, allowing yeast to bloom, for 8 to 10 minutes. If mixture does not become foamy and frothy, yeast may be inactive and you will need to repeat this step with a new pack of yeast.
  2. Meanwhile, in a medium bowl, whisk flours and sea salt. Set aside.
  3. In a blender, blend buttermilk, beets and egg yolk until smooth. Set aside.
  4. Melt 2 tbsp (30 ml) butter and set aside.
  5. Make a well in centre of dry ingredients and add bloomed yeast mixture, beet mixture and melted butter. Whisk until a smooth batter forms. Cover bowl with a tea towel and set aside for 1 hour. Once batter has rested, it should have consistency of pancake batter. Whisk in more buttermilk, a tablespoon at a time, if too thick.
  6. Meanwhile, make brown butter. In a small saucepan over medium heat, melt remaining ¼ cup (60 ml) butter. Cook, stirring constantly, until milk solids separate and start to turn a deep golden brown, 3 to 5 minutes. Immediately strain through a fine-mesh strainer, separating milk solids from remaining liquid fat (called clarified butter). Set both aside.
  7. In a small bowl, whisk egg white until soft peaks form. Gently fold into rested batter.
  8. Preheat a non-stick frying pan or cast iron frying pan over medium heat. Add 1 to 2 tsp (5 to 10 ml) reserved clarified butter and swirl to coat bottom of pan. Working in batches, dollop rounded teaspoons of blini batter into pan, leaving at least 2-in (5 cm) between each blini. Cook until bubbles start to break surface of blini, 1 to 2 minutes, then flip and cook for another minute. Transfer blini to a plate and continue cooking remaining batter. Blini can be cooked and stored in an airtight container in freezer for up to 1 month. Let thaw overnight in refrigerator before gently warming for a few minutes in oven at 350 F (175 C).
  9. For butternut squash topping, start by making a dressing. In a medium bowl, combine dried cranberries and red wine vinegar and let macerate for 30 minutes. Add chili flakes, olive oil and reserved browned milk solids from brown butter. Whisk with a fork until well combined.
  10. Using a vegetable peeler, shave squash into very thin ribbons. Place in a large bowl and add green onions. Drizzle with cranberry brown butter dressing and toss gently to combine. Add mint and pecans, toss again and season with kosher salt and pepper.
  11. Plate blini on a serving platter and top with a smear of goat’s cheese and a tangle of butternut squash ribbons.
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Drink Pairings

Mushroom Lentil Chestnut Minced Pies

Fall is a favourite season among foragers because many of the tastiest mushrooms fruit this time of year. These savoury little pies make good use of the season’s wild mushrooms. Their delicious umami flavour will keep you going back for another bite. Serve this dish with Haywire Merlot or Black Sage Vineyard Carbernet Franc.
Ingredients Instructions

Ingredients

Serves 4
¼ cup (60 ml) raisins
1 cup (250 ml) boiling water
¼ cup (60 ml) unsalted butter
2 tbsp (30 ml) grapeseed oil
2 large leeks, white and light green parts, finely chopped
kosher salt and freshly ground black pepper, to taste
4 cloves garlic, finely chopped
1 tbsp (15 ml) fresh thyme leaves or 1 tsp (5 ml) dried thyme
2 lbs (900 g) mixed wild mushrooms, trimmed and chopped into bite-sized pieces
⅔ cup (160 ml) dry white wine
2 tbsp (30 ml) brandy
1 tsp (5 ml) ground cumin
¼ tsp (1 ml) ground nutmeg
2 cups (500 ml) roughly chopped kale or collard greens
2 cups (500 ml) canned lentils, drained and rinsed
1 cup (250 ml) packaged peeled chestnuts, chopped
1 lb (450 g) puff pastry sheets
1 large egg
1 tbsp (15 ml) water

Instructions

  1. Preheat oven to 400 F (200 C). Place four 6-in (15 cm) cast iron skillets on a rimmed baking sheet. Set aside.
  2. In a small bowl, combine raisins and boiling water. Set aside for 15 minutes. Drain, discarding water, and roughly chop raisins. Set aside.
  3. In a large skillet over medium-high heat, warm butter and oil. Add leeks and a pinch each salt and pepper and sauté, stirring often, until leeks have softened, about 5 minutes. Add garlic and thyme and continue to sauté for another minute. Add mushrooms and another pinch of salt and continue to sauté until mushrooms start to soften, about 5 minutes. Reduce heat to medium and stir in wine, brandy, cumin and nutmeg. Cook, stirring often, until liquid has reduced and coats mushrooms, 10 to 15 minutes. Remove from heat and transfer mixture to a large bowl. Add kale, lentils, chestnuts and reserved chopped raisins, stirring to combine. Adjust seasoning to taste with salt and pepper.
  4. Cut four 7-in (18 cm) squares from puff pastry sheets.
  5. In a small bowl, whisk egg with water.
  6. Divide filling among cast iron skillets, then cover each with a puff pastry square. Cut a slit in pastry to allow steam to escape while baking. Crimp edges of pastry with a fork, then brush pastry all over with egg wash.
  7. Bake pies until crust is puffed and golden and filling is hot, 20 to 30 minutes. Let pies cool for 10 minutes at room temperature before serving.
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Drink Pairings

Brussels Sprouts & Broccoli with Cranberry Agrodolce

In Italian, agrodolce means “sour-sweet.” It’s both a flavour and the name of a condiment traditionally made by cooking down vinegar and honey. Here, a vibrant cranberry-infused agrodolce is the perfect complement to deeply caramelized Brussels sprouts and broccoli, making a deliciously unique vegetable side dish this Thanksgiving. Be sure to enjoy this dish with Tantalus Pinot Noir, Steller’s Jay Sparkling Rosé, Mission Hill Compendium or CedarCreek New Zealand Sauvignon Blanc.
Ingredients Instructions

Ingredients

Serves 6
1¼ lbs (560 g) Brussels sprouts, trimmed and halved lengthwise
6 cups (1.5 L) bite-sized broccoli florets
4 tbsp (60 ml) avocado oil, divided
kosher salt and freshly ground black pepper, to taste
2 large shallots, thinly sliced
1 Fresno chili pepper or ½ red bell pepper, thinly sliced
1 tsp (5 ml) coriander seeds, roughly crushed
½ tsp (2.5 ml) ground cumin
½ cup (125 ml) red wine vinegar
⅓ cup (80 ml) liquid clover honey
½ cup (125 ml) fresh cranberries

Instructions

  1. Place a rimmed baking sheet in oven and preheat oven to 450 F (230 C).
  2. In a large bowl, combine Brussels sprouts and broccoli. Drizzle with 3 tbsp (45 ml) oil, season generously with salt and pepper and toss well. Carefully remove hot baking sheet from oven and spread vegetables onto sheet in an even layer. Roast in oven until vegetables are tender and deeply browned (broccoli tops will be frizzled), 15 to 18 minutes.
  3. Meanwhile, make cranberry agrodolce. In a medium saucepan over medium heat, heat remaining 1 tbsp (15 ml) oil. Add shallots, peppers, coriander and cumin. Cook, stirring occasionally, until shallots start to soften, about 3 minutes. Add vinegar, honey, cranberries and a pinch of salt. Bring to a boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until slightly syrupy, 6 to 8 minutes.
  4. To serve, place roasted vegetables on a serving platter and drizzle all over with cranberry agrodolce. Serve warm or at room temperature.
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Drink Pairings

Creamed Corn with Fresh Pomegranate Salsa

This recipe is the perfect way to enjoy the end of the local corn season. With no cream, this dish is lighter on the palate yet still comforting, and the vibrant pomegranate salsa gives it lots of fresh flavour. Serve this dish with Tantalus Pinot Noir, Steller’s Jay Sparkling Rosé, Mission Hill Compendium or CedarCreek New Zealand Sauvignon Blanc.
Ingredients Instructions

Ingredients

Serves 6
⅓ cup (80 ml) pomegranate arils
1 tsp (5 ml) liquid clover honey
1 green onion, finely chopped into rounds
½ lime, juice only
1 tbsp (15 ml) finely chopped fresh flat-leaf parsley
kosher salt, to taste
10 ears corn, shucked
2 tbsp (30 ml) olive oil
2 cloves garlic, minced
2 shallots, finely diced
1 lemon, zest and juice
freshly ground black pepper, to taste

Instructions

  1. In a small bowl, stir pomegranate arils, honey, green onions, lime juice and parsley until combined. Season with salt and set aside.
  2. Set a box grater in a large bowl. Using coarse side, grate 5 ears of corn to cob. Using a serrated knife, cut kernels from remaining 5 ears of corn and add kernels to bowl. Using dull side of knife, scrape juices from cobs into bowl.
  3. In a large sauté pan over medium heat, heat oil. Add garlic and shallots and cook, stirring occasionally, until very soft, about 5 minutes. Increase heat to high. When oil sizzles, add corn and its juices. Cook, stirring, until corn is thick and shiny, about 3 minutes. Stir in lemon zest and juice, then remove from heat and season with salt and pepper.
  4. To serve, transfer corn to a serving bowl and top with pomegranate salsa.
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Drink Pairings

Golden Beet & Apple Chutney

Bold and unexpected, this spiced, tangy chutney blends the earthy sweetness of golden beets with tart apples and plump raisins. We’ve paired it with Frisky, a creamy, ash-ripened goat’s cheese from Mt Lehman Cheese Co in Abbotsford, BC. Enjoy this appetizer alongside Paarl Heights Cape Red, Tilia Chardonnay, Nanit Orange Wine or Fern Walk New Zealand Rosé.
Ingredients Instructions

Ingredients

Serves 750ml
⅓ cup (80 ml) golden raisins
⅓ cup (80 ml) Fireball Cinnamon Whisky
1 tsp (5 ml) mustard seeds
1 lb (450 g) golden beets, peeled and cut into ¼-in (0.6 cm) dice
1 large apple, peeled, cored and cut into ¼-in (0.6 cm) dice
1 cup (250 ml) apple cider vinegar
½ cup (125 ml) brown sugar
½ cup (125 ml) granulated sugar
¼ red onion, thinly sliced
1 tsp (5 ml) minced fresh ginger
¼ tsp (1 ml) ground cinnamon
1 Thai (bird’s eye) chili, finely minced (optional)
⅛ tsp (a pinch) each salt and freshly ground black pepper

Instructions

  1. In a small mixing bowl, combine raisins, Fireball and mustard seeds. Set aside.
  2. In a medium saucepan over medium-high heat, combine remaining ingredients and bring to a boil. Reduce heat to medium-low and simmer until beets are just tender, about 20 minutes. Add raisin mixture and raise heat back to medium‑high. Cook, stirring often, until liquid is reduced to a few tablespoons and has thickened to a syrupy consistency.
  3. Let cool to room temperature, then transfer to a clean, dry jar with a tight-fitting lid. Store in refrigerator for up to 3 weeks. Pairs well with a ripened goat’s cheese, sharp aged cheddar or nutty Gouda.
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Drink Pairings

Fennel & Onion Marmalade

Fragrant and rich, this savory-sweet marmalade balances caramelized sweetness with subtle anise notes, all elevated by a botanical-forward gin. A great grazing board addition and standout pairing for Castle Blue from The Farm House Natural Cheeses in Agassiz, BC. Serve this dish with Paarl Heights Cape Red, Tilia Chardonnay, Nanit Orange Wine or Fern Walk New Zealand Rosé.
Ingredients Instructions

Ingredients

Serves 430ml
1 tbsp (15 ml) olive oil
1 large bulb fennel, core removed, thinly sliced
1 small yellow onion, thinly sliced
½ tsp (2.5 ml) salt
⅓ cup (80 ml) granulated sugar
4 tbsp (60 ml) london dry gin, divided
1 orange, zest and juice, zest cut into very thin strips, plus ¼ cup (60 ml) more fresh juice
1 lemon, zest and juice, zest cut into very thin strips
1 tsp (5 ml) juniper berries, coarsely crushed
1 fresh bay leaf or 2 dried bay leaves
½ cup (125 ml) brown sugar
½ tsp (2.5 ml) chopped fresh rosemary

Instructions

  1. In a medium saucepan over medium heat, warm oil. Add fennel, onions and salt and sauté, stirring often, until softened, 10 to 15 minutes. Add granulated sugar, 3 tbsp (45 ml) gin, orange zest and juice, lemon zest and juice, juniper berries and bay leaf. Bring to a simmer, then reduce heat to low and cook, stirring regularly, for about 45 minutes, until fennel is well softened.
  2. Increase temperature to medium-high and add brown sugar and rosemary. Cook, stirring often, until liquid is mostly reduced and syrupy, about 10 minutes. Remove bay leaf and stir in remaining 1 tbsp (15 ml) gin.
  3. Let cool, then transfer to a clean, dry jar with a tight-fitting lid. Store in refrigerator for up to 3 weeks. Try with a creamy, mild blue cheese and toasted walnuts crumbled in a Belgian endive leaf.
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Drink Pairings

Roasted Squash Hummus

Warm, velvety and smoky, this spiced dip is perfect for your autumn harvest boards. Pair it with a sharp, briny cheese like this organic, raw milk feta from Jerseyland Organics in Grand Forks, BC. Enjoy this Roasted Squash Hummus with Paarl Heights Cape Red, Tilia Chardonnay, Nanit Orange Wine or Fern Walk New Zealand Rosé.
Ingredients Instructions

Ingredients

Serves 750ml
2½ cups (625 ml) squash (such as kabocha, sugar pumpkin or red kuri) cut into ½-in (1.25 cm) chunks
2 tbsp + ½ cup (155 ml) extra-virgin olive oil, divided, plus more for garnish
1½ tbsp (22.5 ml) harissa paste
½ tsp (2.5 ml) salt, plus more to taste
¼ tsp (1 ml) cumin seeds
⅛ tsp (a pinch) ground cinnamon
⅛ tsp (a pinch) ground cloves
1 × 14 oz (398 ml) can chickpeas, drained and rinsed
¼ cup (60 ml) tahini
2 cloves garlic, roughly chopped
1 lemon, juice only
2 to 3 tbsp (30 to 45 ml) ice-cold water
toasted pumpkin seeds, for garnish
red pepper chili flakes, for garnish (optional)

Instructions

  1. Preheat oven to 400 F (200 C). Line a baking sheet with parchment.
  2. In a large bowl, toss squash with 2 tbsp (30 ml) olive oil, harissa, salt, cumin, cinnamon and cloves. Spread onto lined baking sheet and transfer to oven. Roast until softened and nicely browned, 25 to 30 minutes. Cool slightly.
  3. Pour remaining ½ cup (125 ml) oil into bowl of a food processer, then add cooked squash, chickpeas, tahini, garlic and lemon juice. Blend on high until well mixed, then with processor still running, add ice-cold water, 1 tbsp (15 ml) at a time, until creamy and smooth.
  4. At this point, hummus can be stored in an airtight container in refrigerator for up to 5 days. When ready to serve, drizzle with olive oil and sprinkle with pumpkin seeds and a pinch of chili flakes, if desired. Pairs well with a tangy feta.
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Drink Pairings

Loaded Mashed Potatoes

This decadent potato preparation is so flavourful, it needs no gravy adornment. This recipe can be made up to 2 days in advance; just store the mashed potatoes and pancetta in separate airtight containers in the refrigerator. When ready to serve, warm the potatoes in a large saucepan over medium heat, stirring constantly, and re-crisp the pancetta in a frying pan, also over medium heat. Dish up and dig in! Pair this dish with Tantalus Pinot Noir, Steller’s Jay Sparkling Rosé, Mission Hill Compendium or CedarCreek New Zealand Sauvignon Blanc.
Ingredients Instructions

Ingredients

Serves 8
2.2 lbs (1 kg) yellow potatoes, peeled and cut into 1-in (2.5 cm) cubes
1 cup (250 ml) diced pancetta
4 cloves garlic, minced
2 large shallots, finely diced
⅓ cup (80 ml) unsalted butter
¼ cup (60 ml) sour cream
4 oz (110 g) cream cheese, room temperature
½ cup (125 ml) shredded sharp cheddar
kosher salt and freshly ground black pepper, to taste
2 tbsp (30 ml) chopped fresh chives or green onions, for garnish

Instructions

  1. Place potatoes in a large saucepan and cover with water by at least 1-in (2.5 cm). Set over high heat and bring to a boil. Boil until potatoes are fork-tender, about 10 minutes. Drain and return potatoes to saucepan.
  2. In a large skillet over medium heat, cook pancetta, stirring occasionally, until crisp, 6 to 8 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate.
  3. Drain all but 1 tbsp (15 ml) fat from skillet and return to medium heat. Add garlic and shallots and cook, stirring often, until shallots are translucent, about 2 minutes.
  4. Transfer shallot mixture to a large bowl and add butter, sour cream, cream cheese and cheddar. Stir to combine. Add warm potatoes and beat with a handheld mixer until smooth, about 1 minute. Take care not to overbeat potatoes or they will be stodgy. Season with salt and pepper and fold in with a spatula.
  5. Transfer potatoes to a serving dish and garnish with reserved pancetta and chives.
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Drink Pairings

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