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.

• 4 scallions, thinly sliced on bias, whites and greens separated

• 1 pound large shrimp (U-15’s), peeled and deveined

• 1-cup tomatoes, cut into ½-inch dice

• 1-cup edamames

• ½ cup 3-2-1 Sauce

• Grapeseed or canola oil for cooking

• Kosher salt and freshly ground black pepper

• Serve with Jasmine or Basmati rice

Serves 4

In a saucepan or wok coated lightly with oil over high heat, add scallion whites and sauté until softened, about 2 minutes. Add shrimp, season with kosher salt and freshly ground black pepper, and sauté until just pink, about 2 to 3 minutes. Add tomatoes, edamames and 3-2-1 sauce, mix well, check for flavor and serve with rice, family style. Garnish with scallion greens.