Sometimes you need a no-fail party pairing that wows with little effort. We asked the team at luxury resort Blackberry Farm in Walland, Tennessee—who knows a thing or two about hospitality—to pass along their tips for easy entertaining with panache. Here, pastry chef Liz Miller shares her gougères, packed with Blackberry’s own Singing Brook cheese. And sommelier Andy Chabot weighs in on the 8 best bubbles—from Grande Cuvée Champagne to great-value cava—to complement these buttery bites.
Written by our Editor-in-Chief Brian Hart Hoffman, The Coupe (Hoffman Media, 2016) features cocktail recipes from mixologists and barkeeps all around the country. From Brian’s book, we’ve picked The Vow of Silence, a soul-warming bourbon cocktail from the gents at Nelson’s Green Brier Distillery in Nashville, Tennessee, to pair with double-chocolate Turtle Brownies. This duo is decadent enough to trot out for company. But it’s also a match made in after-work happy hour heaven. We guarantee it’ll warm your body—and soul—all winter long.
6. Flammekueche and Alsatian Blanc de Blancs Cremant
We looked to the dream team at Washington DC’s Le Diplomate for this pairing that will have you instantly channeling the flavors of France. The bacon-topped flammekueche, also called a tarte flambée, is baked on a pizza stone in the oven. Pair it with an Alsatian Blanc de Blancs Cremant for a refreshing apéritif inspired by France. We suggest Domaine Pfister Cremant D’Alsace Blanc de Blancs.
For a memorable bread pudding dessert, Chef Edward Lee, owner of Louisville’s 610 Magnolia and Milkwood Restaurant, relies on Kentucky bourbon for more than just the sauce. This rich, custardy bread pudding makes the most of creamy sweet potatoes and crunchy cornbread to make a true southern delight. Be sure to read Edward Lee’s picks for the best bourbons to pair with dessert!