Mamma mia che buono - Italian Wine Unplugged blog- Cauli-Steak

Mamma mia che buono - Italian Wine Unplugged blog- Cauli-Steak

 

CHAPTER 7: CAULIFLOWER STEAK, USA

As an Operating Partner for Salt Creek Grille (and longtime owner of the Princeton NJ location), VIA Italian Wine Ambassador Hugh Preece has a front row seat to the latest dining trends in USA. In particular, a nationwide shift towards eating healthier, with more vegetarian, vegan and gluten-free dishes taking the spotlight has lead to explosive popularity for Salt Creek Grille's Cauliflower Steak entrée. Oven roasted, served atop toasted cashew red quinoa tabbouleh and butternut squash purée, then finished with a chimichurri sauce, it's a hearty dish that leaves the diner feeling both light and satisfied.
With this shift in eating habits, of course, the traditional pairings must be reconsidered. Tasting through several options (white, rosé and red) alongside the cauliflower steak, both Hugh and Mamma Mia editor Mike Madaio agreed that a salty, crisp Grillo from Sicily was the best match. Though traditionally used to make Marsala and earthy, round wines, modern styles of Grillo feature bright citrusy flavors and a saline minerality on the finish.

Hugh Preece is an Operating Partner at Salt Creek Grille and a restaurant leader with over 30 years of restaurant management, community leadership and philanthropic experience. He has a passion for wine, food and entertaining, and is a Vinitaly International Academy Italian Wine Ambassador, Certified Sommelier & Wine Judge.