Modern gourmet twists include a technique created by Chef Tom Keshishian of the Berkley Bistro in Michigan: baked Alfredo penne pasta cut into a wedge, flash fried and set in a tomato bisque. Some folks add jalapeños, spam, bacon, peas or other vegetables. Variations include the incorporation of several different cheeses instead of the standard cheddar. One story claims the fare was first served at a New England church dinner, while the most recognized account has Thomas Jefferson returning with the recipe after a trip to Italy. How the dish came to America is also unclear. Instead of employing macaroni pasta, however, the author instructs cooks to cut lasagne into two-inch squares, cook, then layer with grated cheese. Possibly the oldest medieval cookbook, Liber de Coquina contains the so-called first recipe for macaroni and cheese. Not surprisingly, the Italians added cheese and have been feasting on the dish over 500 years. This classic comfort food has sketchy roots, but one theory is that the macaroni noodle was brought to Italy from China by Marco Polo. Save up to $150 in tastings per Day! It’s good for the year at 250 California wineries. And, take a look at a few of our other Hot & Cool Food Trends.Visiting wine country? Sniff, Swirl, Sip, and Save with The Priority Wine Pass. Add your own thoughts about anything in life – entertainment, design, technology, well-being and, yes, food trends. You can read Gregory Dal Piaz’s full report-and much more on wines in general–on snooth.įor more insights and innovations check out CultureWaves®, the place to go for the latest observations in the World Thought Bank – events, ideas, trends and more. Other McDonald’s fare paired up with wines in the project included the Grilled Chicken Ranch BLT and the Angus Beef Deluxe. And he did all us classy wine lovers/closet McDonald’s junkies a great service. See? He really did take this assignment seriously. The fact that the wine had a subtle, olivey/savory side to it just added to the overall experience.” “The Valpolicella offered a fresh, winey counterpoint to the Big Mac’s flavors, while the burger really helped the fruit in the Merlot to pop. He says, “Both the lighter bodied Valpolicella (2009 Bertani, Italy) and richer Merlot (2008 Red Rock Merlot Reserve) worked well,” He says. Three red wines paired very nicely with the signature sandwich from Mickey D’s, according to Mr. This pairing may not work with many of the dipping sauces but it’s pretty damn good on its own!”įor the Big Mac. “The real winner here was the Prosecco (NV Voveti from Italy),” Dal Piaz writes, “which turned gently creamy as the acid was tempered by the McNugget, yet was not so intense as to overpower the flavor of the McNugget. “Its green herbal accents supporting the pickle elements in the tartar with the acid helpeds to cut through the cheese and mayo.” But Dal Piaz was surprised that a 2009 Spice Route Chenin Blanc from South Africa performed even better, noting that the more assertive fruit actually enhanced the fish flavor.įor Chicken McNuggets (Plain). 2010 Avalon Sauvignon Blanc from California. That’s where blogger Gregory Dal Piaz took on the challenge of pairing wines with an assortment of choices from the McDonald’s menu-and he took the job seriously, not as some kind of snarky joke.ĭal Piaz selected a lineup of seven wines from California, Italy, Spain, Argentina and South Africa and taste tested them against burgers, chicken nuggets and a fish sandwich purchased at the home of the golden arches.įor Filet-o-Fish. Well, next time you’re in that situation you should check out the wine blog,. So you grabbed some takeout at Mickey D’s and you’re about to chomp down on your Big Mac when you suddenly think, “Man, if I only had a nice glass of wine that perfectly complemented the two all-beef, patties, special sauce, lettuce, pickles and sesame seed bun.”Ī sommelier probably wasn’t available, so perhaps the thought passed.
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