Nicholas Bazik, chef, The Good King Tavern, Philadelphia
Chloé Grigri, general manager and wine director at Philadelphia’s The Good King Tavern, opened the restaurant with her French-born father in 2013. Alongside Chef Nicholas Bazik’s galette—a riff on a classic crustless French potato galette—Grigri recommends Clos du Tue-Boeuf’s 2015 Pineau de la Loire, the Loire Valley’s traditional name for Chenin Blanc. “This stony, ripe, funky-fresh Chenin complements the earthiness of root vegetables,” says Grigri. “While its austere soul and dancing acidity slice right through the sweetness of the beets, its slight pétillance adds a textural element to the otherwise smooth galette.”
- 1½ pounds russet potatoes, thin sliced
- 1½ pounds rutabaga, thin sliced
- 1½ pounds golden beets, thin sliced
- 1½ pounds red beets, thin sliced
- ¼ cup extra-virgin olive oil
- 1 tablespoon fine sea salt
- 1 tablespoon Madras curry powder
- 1 sprig thyme (optional, for garnish)
- Salad (recipe follows)
Heat oven to 375˚F. Layer sliced vegetables into 8-inch casserole dish, alternating colors. Season each layer with olive oil, salt and curry. Cover with aluminum foil, and bake for 45 minutes. Remove foil and bake additional 15 minutes, or until toothpick can be inserted without resistance. Let rest for 10 minutes. Carefully turn out galette into center of large serving platter.
Slice galette into 4 portions and divide among plates. Arrange salad around galette. Serves 4.
- ½ cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons Madras curry powder
- ¼ teaspoon salt
- 6 ounces salad greens
- 2 tablespoons toasted sunflower seeds (for garnish)
In small bowl, whisk together oil, lemon juice, curry powder and salt. Toss with salad mix. Garnish with sunflower seeds just before serving. Serves 4.