Irish monks harvested dulse 1,400 years ago. We put it in a spice blend and season a Beef Wellington with it.
“Chai garam chai” is the call of every tea seller on an Indian train. Tonight it seasons a duck breast.
Hunter’s savory lamb torte with our Sirocco spice, sumac and mango powder, and the 2020 Jewel alongside.
Food and wine need the same energy, or the dance falls apart. Here is how we pair our Rosé of Cabernet Franc.
Bucatini cacio e pepe in crispy parmesan cups, finished with cocoa, honey and Aleppo pepper. Pour the 2020 Reserve Sangiovese.
Coconut, lemongrass, lemon and a little Hatch chili. Our Bells of Bali spice blend with the 2020 Semillon, and a 10-minute curry.
