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Sommelier Aldo Sohm’s 6 Expert Food and Wine Pairing Tips
Le Bernardin’s Aldo Sohm breaks down six essential principles for pairing wine with food, offering real-world tips drawn from decades on the floor.
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1H 5MIN
Boned guinea fowl stuffed with prosciutto, mascarpone, thyme with English peas by Theo Randall
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1H 30MIN
Octopus with Tomato Jam, Chorizo with Artichoke Hearts by Michael Kempf
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00:03
Heston Blumenthal: "I'd Like to Cook Someone's Life"
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Medium
35MIN
Saffron Risotto With Edible Gold Leaves by Gualtiero Marchesi
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1H 0MIN
Coq Au Vin
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Last Dinner on the Titanic? 100 Years On It Costs $12,000
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00:05
Mauro Colagreco, Creating the Taste of Time
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The Most Romantic Restaurants in NYC for Valentine's Day
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Where to Eat Like a President: 5 Historic Restaurants in DC
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