The Tasting Panel magazine

January 2014

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PHOTO COURTESY OF BAGBY RESTAURANT GROUP YOU KNOW HOW TO DINE THEM. A 36-ounce dry-aged Tomahawk steak with bone marrow gremolata at Cunningham's. Capacity: 19-3/4 oz. Brigid's Farm. The roast chicken (with glazed chestnuts and charred broccoli) is from Rettland Farm. The pork (with gingerbread purée and smoked apples) from Springfield Farm. And the beef loin (with purple-top turnip purée) from Roseda Farms. And to wash it down, how about a drink called "Only You Can Prevent Wildfires": scotch, smoked honey, Campari, Maraschino and lime. Sizzlin'! And then, there's Ten Ten American Bistro (not to be confused with Tintin, comic book adventurer), situated in the venerable Bagby Building (even the name sounds old!), where the style is "seasonal American dishes with influences from the Chesapeake and the South . . ." What this translates into is cornmeal fried oysters, pan-fried sweetbreads with cheddar Degustazione Red Wine Glass Height: 8-7/8" PHOTO COURTESY OF BAGBY RESTAURANT GROUP A casual atmosphere prevails at Ten Ten American Bistro. grits, deviled eggs with bacon and fried shallots and, yes, a Chesapeake crab cake, served with pickled romanesco cauliflower. There's a squash pot pie. And there's—so Deep South—an entrée of shrimp and grits, with braised greens and crispy pork belly. There's a lot of pork on the menu. But no bacon in the drinks, though a cocktail named "How About Them Apples?" is a regional wonder of scotch with cider syrup and apple bitters. Sweet and smoky and astringent—and so good. Here's how to wine them. Starting at $3 per glass. Ten Ten's squash pot pie with mustard cream, dill, black pepper brisée and petite green salad. Available through your distributor or at riedelop.com. TP0114_66-108.indd 101 12/19/13 9:48 PM

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