Your Weekend Menu

Your Weekend Menu

Save Seamless and take-out for busy weekdays. The weekends are all about reclaiming your kitchen and playing chef.

That’s why we’ve put together a delicious three-course meal that requires minimal prep and produces maximum enjoyment. We’ve even set you up with editor-selected pairings for each course. But before you begin cooking up a scrumptious storm, mix up our apéritif of choice—a hoppy vodka cocktail.

Cocktail: The Hoppy Ending

First Course: Spicy Beet, Leek and Walnut Salad
Pairing: Pheasant’s Tears 2011 Rkatsiteli (Georgia)

Main: Apple Juice-Brined Pork Chops with Smoked Gouda Cheese Grits
Pairing: Sineann 2013 Yates Conwill Vineyard Pinot Noir (Yamhill-Carlton District)

Dessert: Honey-Glazed Fig with Marscarpone Pie
Pairing: Domaine Singla 2005 Héritage du Temps (Rivesaltes, France)

Published on November 28, 2014
Topics: Food RecipesWine + Food Pairings