Jay Murray, executive chef for Grill 23 in Boston, shares with Wine Unleashed his recipe for Maple Roasted Butternut Squash Soup with Peekytoe Crab, Golden Raisins and Toasted Almonds. Chef Murray is an award-winning chef, culinary scholar and “flavor theorist”. What all this means is that he takes his food and flavors very seriously. The outcome is food that’s flavorful and thoughtful. When I made this recipe, I thought, “Seems straightforward enough.” Well, to my palate's surprise, I was rewarded with layers of flavor, all that support the sweetness and richness of the crab. If Chef Murray was a painter, he could not have created a prettier picture. The suggested pairing of the Auxerrois from this month’s selection adds to the symphony of flavors. The acid in the wine keeps everything in check and the body supports the richness. When you are in Boston next... check out Grill 23 for Chef Murray’s other creations.
Maple Roasted Butternut Squash Soup with Peekytoe Crab, Golden Raisins and Toasted Almonds
Peekytoe Crab Salad
Maple Roasted Butternut Squash Soup
Angela Camacho, a certified sommelier and author of a best selling wine tool, The Wine Wheel®, shares her obsession with wine and food.