Episode 6. Seven Falls Cellars Cab Food Pairing

In this dish the parsnip beet puree really brings out the fruit characteristics of the cabernet, while the stuffed cremini enhances the tertiary earth, smoke, black pepper flavours of the wine.

T-Bone Steak, shallots & shitake, cremini stuffed with shallots smoked sauage & cheddar cheese, roasted parsnip, wild rice, parsnip beet puree

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