food-and-wine-pairing-a-sensory-experience-robert-harrington
food-and-wine-pairing-a-sensory-experience-robert-harrington
food-and-wine-pairing-a-sensory-experience-robert-harrington
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Basic Wine Sequencing Recommendations 237<br />
pubs abound everywhere from Victoria, British Columbia, to Portl<strong>and</strong>, Oregon, <strong>and</strong> Boise, Idaho. Many<br />
of these great local <strong>and</strong> regional beers are a delightful accompaniment to the Pacific Northwest’s Asian-,<br />
Indian-, <strong>and</strong> Mexican-influenced dishes.<br />
The menu <strong>and</strong> recipes later in this chapter integrate many of the <strong>food</strong>s, preparation methods, <strong>and</strong><br />
ethnic ingredients that are part of Pacific Northwest cuisine.<br />
GENERAL MENU PLANNING SUGGESTIONS<br />
Prior to planning any menu, several questions need to be considered:<br />
1. Who is the audience? This is an important consideration when determining the<br />
types of <strong>food</strong>, preparation, <strong>and</strong> <strong>wine</strong>s that will be most appreciated.<br />
2. What is the purpose of the dinner or event? The reason for the event will be a key<br />
driver of many decisions. Menu <strong>and</strong> <strong>wine</strong> choices for a wedding, for example,<br />
will be quite different from those for a corporate meeting.<br />
3. Is there a theme? The theme in this chapter’s menu focuses on the Pacific Northwest—but<br />
other themes may be tied to a special occasion, holiday, ethnic culture,<br />
or cuisine.<br />
4. What are the equipment, staff, <strong>and</strong> location constraints? Each location has its limitations,<br />
<strong>and</strong> careful consideration is needed to maximize value <strong>and</strong> creativity while<br />
ensuring that the menu can be successfully presented in the given situation.<br />
These constraints should also be considered if you are hosting a dinner party in<br />
your home—you may want to decide how much time you want to spend in the<br />
kitchen rather than interacting with your guests, <strong>and</strong> how much can be done in<br />
advance.<br />
5. How many guests will be there? What are the price <strong>and</strong> cost issues? Certainly, a menu<br />
for a group of 8–10 people has different needs than one for 50, 100, or 500 people.<br />
Also, knowing the price limitations <strong>and</strong> cost constraints up front can help<br />
you to find creative ways to present great <strong>food</strong> <strong>and</strong> <strong>wine</strong> but with great value.<br />
6. Are there any special diet needs? For example, in Louisiana, with its large Catholic<br />
population, it’s often important to eliminate meat from menus during Lent. It is<br />
not uncommon for the hosts of many catered dinners to specify particular needs.<br />
7. What is the ‘‘ebb <strong>and</strong> flow’’ of the menu? This has to do with a smooth transition<br />
from one course to the next. One method is to alternate more complicated<br />
dishes with simpler ones. The menu below begins with a more complicated appetizer,<br />
which includes both hot <strong>and</strong> cold elements, <strong>and</strong> follows with a soup that<br />
can be ready to go <strong>and</strong> just needs to be dished up. This ebb-<strong>and</strong>-flow idea<br />
comes in h<strong>and</strong>y in situations where unexpected issues arise, as the simpler dishes<br />
give you time to adjust.<br />
BASIC WINE SEQUENCING RECOMMENDATIONS<br />
Wine <strong>and</strong> <strong>food</strong> <strong>pairing</strong> can be thought of as having horizontal choices <strong>and</strong> vertical<br />
choices. Horizontal <strong>pairing</strong> is the simplest kind <strong>and</strong> involves <strong>pairing</strong> one <strong>wine</strong> with a particular<br />
<strong>food</strong> dish. Vertical <strong>pairing</strong>s are more complicated <strong>and</strong> refer to matching with multiple<br />
<strong>wine</strong>s in a multicourse, progressive dinner.