In spite of plethora of research on the horrors of carnivorism, I must admit that I do indeed eat meat. I admire my vegetarian friends more than you could imagine, and I envision that one day maybe I, too, will be able to go meat-free. But until then, I will continue to savor hamburgers, ribs and the occasional steak, grilled to perfection by my Texan boyfriend.
However, I feel that I have to draw the line at some of the beastly animal parts I have been asked to eat at fancy winemaker dinners as of late.
Over the last three months, I have been lucky enough to attend winemaker dinners at two great establishments in town: Seghesio, L’Aventure and Leal at The Wine Vault, and Saxon Brown at The Wine Sellar & Brasserie. These dinners are a great opportunity to meet the people behind your favorite wines, learn about their production and distribution, and try a variety of varietals that you might not otherwise have had access to.
The real joy in these dinners is that the chefs prepare a menu that is, in theory, perfectly paired with the wine they are serving. However, every single one of these dinners has included at least three meat products that I cannot touch no matter how hard I try. The offending fare?
