The Wine Table will discuss basics and essentials in food and wine including meeting your local farmer, stocking your pantry, and how to buy and store wine.
We will then travel with the author through various regions of France and Italy, visiting winemakers in their homes to share their stories, cook with them, and enjoy their recipes. Specialties include:
SubtitleRecipes and Pairings from Winemakers' Kitchens
AuthorBy Vickie Reh
Published20 March 2018
Dimensions8.50 x 10.50in.
About the author
Vickie Reh is a chef and certified sommelier who has spent her life researching food and wine traditions. Her forays have taken her to family kitchens in obscure wine regions, elegant palazzos, modern showcase wineries, and respected restaurant kitchens—from France to California, from Sicily to the Italian Alps, from Portugal to Virginia. When not traveling, Vickie has spent years on both sides of the kitchen door alternating between roles as chef, wine director, wine consultant, and tour guide with stints in Washington, DC, at Buck's Fishing & Camping, Comet Ping Pong, and Arrowine and Cheese. Currently combining her two loves, cooking and wine, Vickie is chef and wine director at Via Umbria in Georgetown.
"The Wine Table is an insightful collection of recipes, tips, and memories that follow one simple rule: wine is better with food, and food is better with wine. A delicious read!" —Eric Ripert, chef & co-owner, Le Bernardin
“We seem to be living in a golden age with new wine books and blogs happening almost every day, yet so many of them seem to miss the mark and forget what makes wine so special—the people behind the labels and the human connections we all share. I am happy to say that Vickie has not made that mistake. Her book is overflowing with joy, love, and respect for the culture of celebrating wine with food with people. I am often asked what my favorite wine is, and all of my favorites (yes, it is more than one favorite) are tied to memories of whom and what we were doing when we had the wine; this book nails that premise and provides the template to recreate the meals in your own kitchen. The book is like a mix-tape of nothing but great French and Italian memories/experiences of wine, food, and people; an awesome way to travel without leaving home.” —Keith Goldston, Master Sommelier, Court of Master Sommeliers