On September 25, 2025, our Perfect Pairings Cooking Series brought together good food, great company, and sips that sang with every bite. Thanks to everyone who joined us! Below you’ll find the standout recipes featured during the event—each one crafted to shine alongside its complementary pour. Whether you’re recreating a favorite dish or discovering something new, we’ve included quick notes on suggested pairings to help you plate (and pour) with confidence.
Featured Wines
- Sea Pearl Sauvignon Blanc
- Vinum Cellars Farmhouse Pinot Noir
- Pratsch Rose, Organic
- Gran Passione Rosso Appassimento
Featured Dishes
Fresh Corn Polenta with Corn Stock
- 6 ears of corn
- 1 stalk of celery
- 1 white onion
- 1/2 bunch of parsley
- 1 cup of instant polenta
- 1/2 cup of grated Parmesan cheese
- Kosher Salt
- Free ground black paper
Steps:
- Remove the kernels from the cob and place the cobs (broken in half) in a stock pot with the celery, onion, and parsley. Add cold water and bring to a rolling boil, then simmer for twenty minutes.
- Add six cups of the corn stock to a pot and bring to a boil with one tablespoon of salt. Slowly add the polenta, while stirring constantly.
- When the polenta has thickened, add the corn and Parmesan cheese, and stir for 3 minutes. Pour the mixture into a baking dish and let it sit until cool.
- When the mixture is cool, cut small circles and place them on a dinner plate.
Rosted Colored Pepper Sofrito
- 2 each, red, yellow, and poblano pepper
- 2 Roma tomatoes
- 1 hot chili pepper
- Extra Virgin Olive Oil
- 2 gloves of garlic
- 1 and 1/2 tablespoons of red wine vinegar
Steps:
- Char the peppers and let them sit covered until cooled. (Use the flame on the stove, the oven’s broiler, or the outside grill)
- Remove the charred skin and dice into one-inch strips, saving the tops.
- Crush and dice the garlic. Finely dice the chili pepper.
- Cut the tomatoes in half, remove the flesh, and dice the skin.
- In a hot pan or pot, add two tablespoons of olive oil, garlic, and chili. Sauté for one minute, then add the peppers and diced tomatoes. When the peppers are coated with oil and shiny, add the vinegar and deglaze the pan—serve the peppers on top of the polenta.
Herb Gremolata
- 1 bunch of Italian parsley, picked, no stems
- 2 tablespoons of picked fresh thyme
- 1 tablespoon picked tarragon, no stems
- 1 tablespoon of lemon zest
- 1 tablespoon each of diced red, yellow, and poblano pepper
- Kosher salt
- Fresh ground black pepper
- 1 /4 teaspoon crushed red pepper
- Extra Virgin Olive Oil
Steps:
- Gather the herbs into a pile and loosely chop them, then transfer to a bowl.
- Finely dice the tops of the charred peppers and add them to the chopped herbs.
- Add a teaspoon each of kosher salt and freshly ground black pepper.
- Mix thoroughly, then slowly drizzle in the olive oil until the mixture has the consistency of loose pesto.
- Stir in the crushed red pepper and then mix again.
- Using a spoon, gently drizzle the mixture around the polenta and Sofrito.
Black Pepper Carrot Chips
- 2 large carrots
- Canaola oil
- Kosher Salt
- Fresh ground black pepper
Steps:
- Using a mandolin or a sharp knife, slice the peeled carrot into thin circles.
- Toss the carrots in the oil, salt, and pepper.
- Add a quarter cup of canola oil to a pan, and when hot, add the carrots and cook until crisp.
- Then place them on a paper towel, and add more salt and pepper to taste.
- Arrange them around the plate as a garnish.
*An air fryer or table-top fryer can be used
