Fresh, fruity and crisp, rosé wines are perfect for breezy warm weather entertaining and al fresco dining, especially when poured with easy-to-prepare, one-dish meals. Here are a few suggestions from top chefs around the country:
Chef Brian Massie likes to pair rosé with a tasty, flavorful beef carpaccio flatbread topped with red onions, basil, and boursin cheese at his Las Vegas eatery, UNION Restaurant and Lounge (www.arialasvegas.com).
Down south at the Hot & Hot Fish Club in Birmingham, Al. (hotandhotfishclub.com), Chef Chris Hastings suggests matching a spicy one-pot crawfish boil with a glass of refreshing rosé.
Manhattan eatery Hearth (restauranthearth.com) is well-known for Chef Marco Canora’s simple but elegant down-home dishes, like his saffron lasagna with ricotta, seasonal vegetables and herbs—a winner with rosé.
Chef Michael Ginor’s baked (rather than sautéed) jumbo Maryland crab cakes are popular with rosé fans at Long Island eatery Lola (restaurantlola.com).
In sunny Los Angeles, the panzanella (or bread salad, see recipe below) at rising-star restaurant Culina (culinarestaurant. com) is Chef Victor Casanova’s favorite fit for rosé, and a great way to use up a leftover loaf.
Recipe: Culina’s Panzanella
Rustic country loaf, exterior removed then cut into 1/2 inch dice
3 heirloom tomatoes, cut into 1/2 inch dice
2 C fresh ripe watermelon, cut into 1/2 inch dice
1/2 red onion, julienne
1/2 bunch basil, torn into 1/2 inch pieces
1/2 english cucumber, cut into1/2 inch half-moons
4 oz. ricotta salata, coarsley grated
4 vine-ripened tomatoes, passed thru a food mill
4 oz. DaVero Champagne Vinegar
3 oz. DaVero Extra Virgin Olive Oil "Dry Creek Estate"
S&P, to taste
Toast bread in pre-heated oven at 375 degrees until well colored but not brown.
Take the 4 vine-ripened tomatoes and pass thru a food mill then combine in a large salad bowl with vinegar and Oil.
Season to taste with salt & pepper.
Combine all ingredients and toss well.
Season to taste.
Recipe courtesy of Chef Victor Casanova
Recipe: David Myers’s Bouillabaisse
3/4 cup olive oil
Bones and heads (gills removed) from fish for recipe
Shrimp shells from shrimp for recipe
2onions, thinly sliced
2 shallots, sliced
1 bulb fennel, sliced
3 tomatoes – peeled, seeded and chopped
4 cloves garlic, minced
In a sachet:
1 fennel top from one bulb fennel
2 sprig thyme
1 bay leaf
1 pinch saffron threads
1 cup Pernod
3/4 pound mussels, cleaned and debearded
1 pound sea bass filets, cut into 2 inch wide pieces
1 pound snapper filets, cut into 2 inch wide pieces
3/4 pound fresh shrimp, peeled and deveined
Heat the olive oil in a large pot, and add the fish bones and shrimp shells and sauté for five minutes. Add the onions, shallots, tomatoes, and garlic. Cook over a low heat, stirring constantly for five minutes until vegetables are soft.
Add the sachet and the Pernod. Turn up the heat to high, and boil for about 3 minutes to allow the Pernod to evaporate.
Add enough water to cover and simmer for forty minutes.
Blend mixture with an immersion blender and strain.
Place back into large pot, bring strained liquid to a boil, add fish, and reduce the heat to medium. Continue cooking for two to three minutes, then add mussels and shrimp. Continue simmering for two minutes or until shrimp are cooked and mussels are open. Fish should be cooked but not breaking apart.
Adjust seasoning to taste.
Garnish with toasted baguette
Recipe courtesy of Comme Ça