SOHO and executive chef Joe Ahn will serve up three innovative tapas plates for flight night on Wednesday, October 20. this week, Chef Joe has prepared duck three different ways for flight night. SOHO's resident wine expert, Lars Snavely, has paired each duck tapas with a wine sure to complement the flavors of the plate. The following will be featured on SOHO's menu through Wednesday, October 27.
First, SOHO will serve a duck leg confit with grilled poached pears and a pomegranate gastrique. The dish will be paired with a Sebastiani Pinot Noir from the Sonoma Coast of California. Grapes for this Pinot Noir are grown on the Sonoma Coast. The morning fog and ocean breezes of the area produce fruit that has wonderful color and flavor, according to Lars.
Next, SOHO will serve southern-style pulled duck BBQ sliders with a side of Granny Smith coleslaw. The sliders will be paired with a NV St. Cosme "Little James" Basket Press from Rhone, France. The wine is 100% Grenache and is deep and fruity on the palate.
Finally, SOHO will serve grilled Magret breast with butternut squash gnocchi and a dark cherry jus. The duck will be paired with a 2006 Muga Reserva from Rioja, Spain. The wine is a blend of Tempranillo, Grenache, Mazuelo and Graciano. The Muga Reserva offers aromas of red-berry fruit and toasted oak. On the palate, the wine is supple and balanced.
Please visit SOHO this week and try each of Chef Joe's tapas plates. Each plate can be paired with a glass of wine for $12. Or, try a tapas plate with a flight of wine for $18. The wine and tapas are available individually as well ($9/glass and $6 tapas). See you soon!