Vanessa Rea
Eastern Standard | Boston | February 2020
Featured Pairings
Fluke Crudo, Kombu, Asian Pear, Green Apple and Green Verjus Granita, Celery Syrup, Spruce Tips, Sea Salt, Olive Oil paired with Riesling, “Ohne,” Stein, Mosel, Germany, 2016
Egg Yolk Ravioli, Triple Cream Burgundy Cheese, Roasted Chanterelle Mushrooms, Meyer Lemon Beurre Blanc, Cultured Butter, Coriander Oil, Brioche, Thyme paired with Chardonnay, “Haut Reveles du Chutat,” Jacques Lassaigne, Coteaux Champenois, Champagne, France
Whole Roasted Squab, Dried Rose Hip, Cranberry, Pickled Salted Plum, Celery Root Purée, Wild Rice, Bosc Pear, Pinot Noir, paired with Pinot Noir/Poulsard/Trousseau, “La Capitaine,” Domaine de la Pinte, Jura, France, 2016
Chai Spice Butter Crumble, Celery Leaf Salad, Orange Zest, Golden Raisins, Sherry Vinegar, Sabayon, Candied Orange Peel paired with Fèlsina, Vin Santo, Chianti Classico, Italy, 2007
Photography by Jaclyn Warren
