I am thrilled to present a new section for WU: Guest Chef Recipes. We will be featuring chefs from the around the country each month. The recipes they present will be economical and, if possible, healthy. This is a great way to inspire your tastebuds as well as providing wine-food inspiration. It is all about synergy here at WU!! This month, we are featuring Chef Jody Denton, a very dear friend of mine as well!! Jody was the executive chef for Lulu, Azie and Zibibbo, as well as being the driving force behind all the Lulu gourmet food products. Let’s just say that the man has talent, and boy, is he passionate about his craft! I am constantly in awe of his creativity and vision. If you find yourself in Bend, Oregon, you must stop by his restaurants, Merenda and Deep. You will not be disappointed. Chef Denton’s recipe for WU’s inaugural entry is a hearty main course salad, great for the fall. Serve with the Zweigelt from this month’s selections, it’s a match made in heaven.
Mustard Roasted Pork Tenderloin with Spinach, Pancetta and Mushroom Salad Makes about 4 to 6 servings
Angela Camacho, a certified sommelier and author of a best selling wine tool, The Wine Wheel®, shares her obsession with wine and food.