If you’d like to recreate Remy’s dish from Sunday’s Virtual Chardonnay tasting with wine educator, Adam Knoerzer, here it is!
arugula, italian parsley, garlic, hazelnuts, olive oil, bucatini pasta
sautee in butter spring onions, shitake, garlic
put into broil
finish with squeeze of lemon and orange
chopped parsley over the top
feta, crushed marcona almonds in salt, cilantro, crumbled israeli feta, thin red onion with balsamic