FOODIES WEST.COM         
 LEVY ON PAIRING: Part Two
Owner/Chef Doug Levy, Feast - Tucson, AZ 

              But really, if you are a chef, you’re in the business
December 2014 Issue / Vol. 2, No. 24                                            of putting flavors together.







 













      
James Beard Best Chef:
Southwest, Nobuo Fukuda


     
Executive Sous Chef
Chaz Frankenfield

   

December 2014

Chef's Larder

     
Check Out This Stout

      
Levy on Pairing (Part one)
Owner/Chef Doug Levy


      
Your brain on Rosemary
     

Agustín Kitchen
Restaurant Review

     
Mixologist Ciaran Wiese

See what Doug Levy has to say about pairing
        
red wine with chocolate on our Facebook Page!



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Synopsis: Doug Levy on Wine Pairing, Owner/Chef of Feast in Tucson, Arizona.

Foodies West asked Chef Doug Levy, owner/chef of Feast restaurant in Tucson, Arizona, to pair wine with three dishes on his current menu. Foodies West chose the dishes, Levy did the pairing. The Dish: Grilled Marinated Quail Medallions with Beluga Lentils, Roasted and Fried Kabocha Squash, Red Cabbage and Willcox Apples with Apple Cider Reduction The Pairing: Etienne Dupont Cidre Bouché Brut de Normandie The Dish: Sturgeon on Tomato French Toast with White Anchovies, Orange, Niçoise Olives with Sautéed Spinach and Bergamot Oil The Pairing: Pinot Bianco The Dish: Beer S’mores: Shortbread Crust with Hop-infused Ganache topped with Milk Stout Marshmallow The Pairing: Dos Cabezas WineWorks Boxcar Most surprising pairing: “You think to yourself, I know the fallacy of: Never have red wine with fish,” Levy explained the most surprising pairing he discovered. “Okay, you still need something light bodied if you have this delicate fish, because you don’t want to steamroll it. So you think to yourself, your gut instinct is, Well, we really need to drink just Pinto Noir if we’re going to have sea scallops or filet of sole, or whatever. And it turns out that if you pick a focused enough wine, you can have a very full-bodied wine. To me, it’s when you get those really broad reds, the ones that are heavily oaked and really round, they sort of beat up the fish.”