Chef Abby Carlson at the Flipside Cafe is tackling her first wine dinner as a lead chef. Carlson has worked at Emilo’s and Richard’s and took over the kitchen at the Flipside in June.
Her approach to a wine dinner is the opposite of Andrae Bopp’s. Though she liberally cooks with wine most of the time, when it comes to a wine dinner she avoids it, she said.
“I want the wine to be highlighted,” she said. “I use pretty simple approaches so I can draw out the flavor of the wine and not overwhelm the palate. So, it’s not just a cooked version of the wine. I’m not a fan of that.”
Carlson’s dinner is with Walla Walla Washington’s Woodward Canyon Winery. Winemaker Kevin Mott, a Boise native, will be on hand to talk about his wine.
1 bunch flat leaf parsley, leaves only Chives to taste 1/2 cup tarragon 1/2 cup breadcrumbs Blend together in a food processor until well mixed.
4 6-to-8-inch fresh halibut filets
Dredge the fish into the breadcrumb mixture on one side only. Place on a slightly greased baking sheet, breaded side up.
Bake at 450 degrees for 12 to 15 minutes until the fish is opaque in the center. Don’t over cook.
3 large russet potatoes 1/2 large yellow onion, chilled (Chilling the onion will cut down on the crying factor.) 1/4 cup chives, chopped fine 1/4 cup flour Kosher salt and pepper to taste Grate the potato into a bowl. It’s better to grate it directly into bowl rather than in a food processor to concentrate the starch. Grate the onion into the bowl, add chives and flour.
Mix carefully to blend. Form into 2-inch patties and fry in a hot skillet and canola oil until golden brown on both sides.
Place two potato cakes on each plate and center on piece of fish. Serve with a chardonnay such as the Woodward Canyon or La Crema.