Mac and Sea

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Cavatappi Pasta, Cheddar Cheese, American Cheese, Danish Blue Cheese, Milk, Turmeric, Ground Mustard Powder, Lobster, Shrimp, Squid, Salt, Cornstarch, Onion, Butter,

How We Got Here:

The Cavatappi pasta is blanched and shocked. This helps create a quick final cook time when we heat in the cheese sauce. The lobster is a steamed mixture of tails, claws, and knuckles. The shrimp and calamari are poached in water, lemon, and salt. We then cool and portion. The cheese sauce is a mixture of milk, american cheese, cheddar cheese, ground turmeric, ground mustard, salt, and corn starch. The turmeric and mustard not only add great flavor, but give the dish its extraordinary color. We use a danish blue cheese to finish the dish. This has a great flavor but also not overpowering. All the remaining ingredients are carefully prepped and packaged ready for you, the @home chef, to finish the dish. Enjoy!

Sommelier Doug Smith’s

Tasting Notes/Recommended Wine Pairings

Wine Recommendation: : Dr. Loosen Blue Slate Kabinett (Total wine $24.99)

A seafood Mac and cheese is a rich, satisfying meal and for a wine pairing, we wanted something that would be able to cut through the richness of the dish. A perfect complement that cleanses the palate after each sip would be a German Riesling. It has a refreshing quality to it – great for cutting the heavy aspects of the food and brighten the flavors along the way. Pairings like this make it impossible to know where the food ends and the wine begins. When the flavors are in your mouth and they all seem part of the same whole, it makes for a memorable experience. The high acidity of Riesling makes it a food-friendly no-brainer, placing it, under that criteria, in the company of sparkling wines. 

Germany’s best vineyards are the world’s northernmost – as far north as grapes can be persuaded to ripen. Many vineyards are on land unfit for normal agriculture; if there were no grapes, it would be forest and bare mountains. And yet, the best German wines have a racy elegance that cannot be duplicated anywhere else. The majority of Germany’s best wines are made from Riesling, the great grape of Germany. The best vineyard sites in the Mosel region are planted almost exclusively with Riesling. The secret is the balance of sugar and acidity. Sugar without acid would be flat; acid without sugar would be undrinkable. In good wines, the two are so finely balanced that they have the certainty of great art. The Riesling grape also performs quite well in parts of The US (California, Washington and New York), New Zealand, Australia and South Africa with top-quality Rieslings that show a superb balance of ripeness and acidity, producing all styles, from crisp, dry versions to rich, sweet late-harvest wines.

Germany has a complicated categorization of their wines with subcategories indicating ripeness at harvest which denotes the range of driest to sweetest. The recommended wine falls on the dry side of the range yet still retains the bright fruit flavors. Because Riesling is rarely made with oak or blended with other grapes, its dry wines showcase the varietal’s pure green apple, citrus and peach flavors with bright and refreshing acidity. The Dr. Loosen Rieslingfrom Germany’s Mosel region is a perfect match with the dish, offering flint, white peach fruit, juicy pear and a lushness that complements the dish’s heft with the dry, classic minerality and citrus notes that is so typical from this region.

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