Despite the 100-degree Monday night in July, Abacus Restaurant in Dallas was packed for a tasting of Kim Crawford Wines from New Zealand. Wine maker Anthony Walkenhorst brought the impressive wines; Abacus execuchef Aaron Studenmaier and Abbey Renager (pastry chef) produced impressive and complementary food. I was an invited guest and had a chance to interview him before the meal.
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Cantaloupe "Carpaccio", Saxon Farms Tomato-Gulf Crab Salad with Spicy Citron Dressing, Micro Arugula, red Chile Falk Salt. Served with 2008 "Spitfire" Sauvignon Blanc
Smoked Hudson Valley Duck Breast, Purple Hull Pea Hummus, Moroccan Coffee-Bing Cherry "Steak Sauce". Served with 2007 "Rise and Shine Creek" Pinot Noir, Otago
Valrhona Chocolate Fallen Soufflé, Sour Cherry Port Sauce, Star Anise Ice Cream. Served with 2011 Marlborough Pinot Noir
Kim Crawford wines are widely available in area wine merchants and grocery stores.
SideDish is a food-related discussion among editors at D Magazine about the Dallas-Fort Worth dining scene -- everything from good meals to bad service, kitchen gossip to restaurant news, chefs' secrets to culinary trends. Bon appetit.