The Tasting Panel magazine

March 2011

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drınk the dısh Sauce f and the BRIDGET ALBERT HEADS TO CHICAGO FOR A CREATIVE CALVADOS PAIRING AT NANA photos by Leigh Castelli armers have always known that fresh is good and artifi cial is bad. At Chicago’s Nana, Chef Guy Meikle and Mixologist Leanne Strickler take this basic concept to the next level. Nana is a family- owned restaurant that takes pride in using only nature’s best of the season both in the glass and on the plate. Together, Guy and Leanne have cre- ated a menu, called the “365” project, that joins the kitchen and the bar. This menu showcases a new cocktail and dish pairing each day during 2011 and uses sustainable local ingredients. I thought the 365 project would be a great opportunity to challenge this chef and mixologist team to create a combo using one of my favorite spirits—calvados. Chef Guy Meikle of Nana. Lecompte Calvados Master Distiller Herve Pellerin recently said to me, “Why calvados? Because everyone loves apples! Calvados has an aro- matic perfume from the beginning of distillation that fl ows into each bottle.” Guy and Leanne accepted my challenge and happily rolled up their sleeves to come up with a tasty dish and cocktail pairing. march 201 1 / the tasting panel / 63 Where the Apple Meets the

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