TANGERINE CHILI MIGNONETTE Ingredients 2 teaspoons grated tangerine peel 1/3 cup tangerine juice 3 tablespoons rice vinegar 1 fresh red jalapeño chili (about 1/2 oz.), rinsed, stemmed, seeded, and minced 1 tablespoon minced shallot 1/8 teaspoon pepper Instructions Combine ingredients, cover, and chill. The longer it sits, the better the flavor. CHILLED & CHILI Chef Joe Realmuto’s take on the classic mignonette sauce adds a sweet new flavor to an old favorite.
Vermentino by the glass (Clos Teddi Patrimonio 2018): “I look for indigenous whites grown in limestone or schist (or both!). Vermentino is grown all over Europe, but my favorites are the mineral, volcanic versions from the Isle of Corsica. This wine has a beautiful balance of racy acidity and stony minerality, with just a kiss of salinity to match the briny bivalves.” Another option is an unaged tequila. Chimene suggests the G4 Blanco from the Camareña family of distillers: “G4 is distilled with 50 percent caught rainwater. Its silky texture, bright and peppery agave spice, and subtle minerality makes a great accompaniment to the salty creaminess of the oysters.” As for champers? “I’m a massive grower- Champagne groupie—meaning families who grow all their fruit on the estate and bottle their wines, versus the larger Champagne houses who buy from grower families throughout the region,” said Chimene. “With oysters, I like to match the briny ocean taste with a Blanc de Blancs—all Chardonnay, and I look for a lower dosage, for a bone-dry wine, on the label: extra brut, brut zero, or brut nature.” At Nick & Toni’s, she favors the Agrapart ‘Terroirs’ BdB Extra Brut NV.For a twist on Champagne without the big price tag, Chimene suggests Fraciacorta, Italy’s homage to the established French style. Her favorite of the Lombardy lovelies: Arcari e Danesi’s ‘Solo Uva,’ meaning “only grapes,” because rather than dowsing the wine with sugar, the partners use the grape must from their winemaking. It makes a perfect pairing for East Coast oysters. PAIR WITH FLAIR Chimene Visser Macnaughton of LekkerFit Hospitality Consulting works with the Honest Man group and had these suggestions to go with your oysters.
CHIMENE VISSER MACNAUGHTON, LekkerFit Hospitality Consulting
To learn more about Dock to Dish, visit www.docktodish.com. For more about Nick & Toni’s, go to www.nickandtonis.com. Coche Comedor is www.cochecomedor.com.
Pictured above: Chef Joe Realmuto, photo by Eric Striffler. Oysters, photo by Greg Kessler.
Photos by Craig MacNaughton.
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