Sauvignon Blanc: July 2007 Archives

Sweet White Corn with Crab & Chive Oil

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cornsoup.jpgBY ROBERT CURRY | WINE SPECTATOR GREYSTONE RESTAURANT

The first appearance of local sweet corn is the inspiration for this heavenly soup. Capturing the fleeting flavors of summer, Chef Curry likes to create layers of interest in his food by creating both complementary tastes (that of the corn and the crab) and those flavors that act as contrasts (the sweetness of the corn and the smokiness of the bacon). The herbal undertones suggest the verdantness of the garden and the lightness that is life in the Wine Country in July and August.


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