We first met Pascal Wagner in front of his small wine cave on a quiet street in sleepy Puligny Montrachet. He was anxiously pacing back and forth, chatting 200 miles an hour on a cell phone, in three different languages, with a client from some far off country. I didn’t want to disturb him but I had just begun braising an AOP Bresse chicken and needed an older white wine worthy of the celebrated bird. With a lit cigarette dangling precariously from the corner of his mouth, he motioned for us to be patient while he disappeared inside. He returned a moment later, still talking on the phone, clutching two fantastic bottles of an older white Meursault (chardonnay)….
Roast Tail and Trotters Secreto with Wild Arugula, New Haven Peaches, Mustard vinaigrette
A simple, refreshing Summertime combination of succulent roast pork, tree-ripened peaches, and tangy Dijon mustard. This dish got it’s foundation while spit roasting Tail and Trotters hazelnut-finished pork over an almond wood fire during the intense summer heat in Southern California. I was looking for something meaty to eat for lunch but served chilled in a lighter more salad like fashion. It reminds me of something my mother would have prepared for us as children.
Chocolate’s okay, but I prefer a really intense fruit taste. You know when a peach is absolutely perfect… it’s sublime. I’d like to capture that and then use it in a dessert. – Kathy Mattea
Cherries may mark the beginning of Summer, but tree ripened peaches let you know it’s here, for real. The farmer’s market in Portland is currently flooded with beautiful peaches grown in Hood River, Oregon. This is the perfect dessert for when you want something quick, easy and simple enough that even a four year old with a plastic knife and a very short attention span can make….