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" What’s new with Chef & Somm is they firmly believe re-inventing the wheel is not necessary, since everything has been done. However, they want to preserve the locally-sourced ingredients in their purest form and perfect the dish around the taste of the wine. What’s special about this dinner...is that we got to be our own Sommeliers, given various wine choices and playing around with our taste buds by pairing them with different ingredients
on the plate ... "
" Although the idea is far from new (the team tip their hat to the inspiration of the late Charlie Trotter), in this case, the marriage of food and wine mirrors the pair’s own 10-year match — both adapting to and challenging the other... At a recent media dinner...Rebecca was seen dashing back to the kitchen with samples of wine for the chef to taste before sending the plates to diners, allowing him to fine tune sauces, garnishes and other elements to [what was in] the glass ... "
" Through seven courses, Rebecca paired the biodynamic winery’s wines with precision. At the table she explained her methodology: she tasted intensely with Chef Liebman as he developed the dishes. Usually, it’s the sommelier’s job - and possibly problem - to pair what they can find with whatever their chef has decided to cook. In the case of a meal designed to showcase a wine or winery, some chefs might take care to choose foods that roughly pair, but harmony on this front is rare ... "
