Check, Please! Bay Area’s second season Jacques Pépin Special episode (#291) profiles and reviews these three Bay Area restaurants:
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1) Incanto: | restaurant information | reviews | recipe |
2) Woodward’s Garden: | restaurant information | reviews | recipe 1 | recipe 2 |
3) Chapeau!: | restaurant information | reviews | recipe |
Incanto’s Salumi Platter of House-Cured Meats; Woodward’s Garden Butternut Squash Ravioli with Brown Butter, Spinach, and Hazelnuts; Chapeau!’s Tart Tatin
My name is Leslie Sbrocco and I’m the host of Check, Please! Bay Area.
Drinking and eating on camera with Jacques Pépin was an amazing treat. Not only is he charming, he can speak with a full mouth. I was afraid to take a bite knowing the minute I did, I’d have to ask the famous French chef another question and my food would go all over the table. Drinking on-air, however, is something I do professionally. Jacques and I enjoyed numerous delicious wine pairings and finished it all off with Chapeau!’s Tart Tatin and a potent pop of Calvados, which is apple brandy from Normandy, France. That’s getting into the holiday spirit…literally.
We kicked off sipping the 1999 Delamotte Vintage Champagne. Smooth, creamy, and crisp, this is a bubbly for the best. Then with Incanto’s Salumi platter of house-cured meats, we enjoyed the earthy 2005 Fra Guerau Rosado from Montsant. It’s a pink wine with power. When the butternut squash ravioli from Woodward’s Garden arrived, it was complemented by the succulently fruity and vibrant 2004 Lynmar Chardonnay from California’s Russian River Valley and the elegant 2004 Te Kairanga Pinot Noir from Martinborough, New Zealand.
Please list in the credits any wines you mention during the show; the names go by too fast when spoken during the show
You can always check the names of all of the wines consumed on the show via the website. They are posted on the web the day the show airs.
Can you spell out the restaurant that Leslie mention that was not part of the featured restaurant. Something about foam and El Bue (spell?) that she left with an awww… I didn’t get what they were describing that was inovating food that people from Barcalona and Madrid will know what it is. What are they talking about?