Tuesday, August 5, 2008

The Gourmet Club is Homegrown

One of the most enjoyable of all culinary pairings is wine and cheese -- once you figure out what goes with what. We're going to have a guest who can help: Dan Pilkey, the sommelier with Addison at the Grand Del Mar. At 27, he's the youngest to have attained the level of advanced sommelier from the American Chapter of the Court of Master Sommeliers -- and only the second in San Diego. There are only several hundred who have reached this rank in the U.S.

Pilkey, who grew up in the wine business, will give us some tips on how to mix and match wines and cheeses. And, we'll try to emphasize some more summery wines so that you can go out and try some of his suggestions now, whether it be at a picnic dinner during an outdoor concert or as a special course of its own at your summer dinner party.

Matt Rimel's Homegrown Meats/La Jolla Butcher Shop opened last Saturday (see my previous post). Robert and I will talk about this new shop and what it means to have locally grown, grass-fed beef available to San Diegans for the first time.


The Gourmet Club is the tastiest meeting in town. Join Robert Whitley and me this Wednesday morning on signonradio.com from 11 a.m. to noon Pacific. You can also podcast the show and listen at your convenience.

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