BEVERAGES

Peter Lehman Riesling: Australia’s Eden Valley, north of the famous Barossa valley produces incredible dry Rieslings. This is a great interpretation of the grape, which is generally thought of as ‘sweet’ when it is made in Alsace or Germany. Full of stewed lemon, citrus and pomegranate, this Riesling features a light note of petrol in the nose as well. Some might ask, petrol? You mean gasoline and plastic? That’s good? It is when talking about these wines, as it’s one of their defining characteristics. The crisp acid helps cut through butter sauces while the more viscous mouth feel helps to support the weight of the dishes.

Carpe Diem Pinot Noir “Firepeak Vineyard”:
Pinot Noir is the ‘hot’ grape right now and for good reason. Within the wine there is the capability for a brilliant cascade of flavors. American pinots, while still driven by ‘terroir’ as the French model, are very fruit-forward and bright. This wine is great to pair with eclectic foods and works well with rich fish and meats- very versatile flavors include cherry, smoke, and sassafras.

• 2 pints chicken livers, trimmed and soaked in 2 cups whole milk

• 2 bunches of scallions, thinly sliced

• 2 cups cornmeal

• 1-cup cornstarch

• ½ cup 3-2-1 Sauce

• Kosher salt and freshly ground black pepper

• Canola oil for cooking

Serves 4 as an hors d’oeuvres

Drain the chicken livers well and in a large bowl toss with scallions and season with kosher salt and freshly ground black pepper to taste. In another bowl, mix the cornmeal and cornstarch. Pour ½-inch of oil into a high-rimmed sauté pan and place over medium-high heat. Toss the chicken livers well in the cornmeal mixture and fry until GB&D (golden brown and delicious). Transfer to large stainless steel bowl and toss with 3-2-1 sauce. Place on a platter and serve immediately with toothpicks.