Big Flavor: Red Porgy with Garlic, Tomatoes and Capers

The second course of the Wine Dinner featured Red Porgy paired with a 2008 Anne Amie Cuvee A Muller Thurgau.

I was lucky enough to be sat with Mark Marhefka of Abundant Seafood and supplier of the fish for the evening. He gave me a little background info on this Red Porgy: it is classified as local, which means that it is being served within 450 miles of harvest point and it has a particularly low fat content.

The pickled taste of the capers against the flaky white fullness of the Porgy was perfectly crystallized by the effervescent taste of the Thurgau.

The aftermath! That dish didn’t stand a chance.

Cheers all!


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