Interesting article about pairing food and non-alcholic beverages.

[wildeyed]

I don't drink alchol, but when I go to order a beverage in a restaurant, there is little to choose from. Mostly I end up with water, fizzy water if it is a special occation :yawn:

This was a fun read, espepecially if you don't drink, or cook for non-imbibers.


Which kind of soda goes with foie gras?

The tagliatelle with black truffles and butter was a stumper.

At the French Laundry in Yountville, Calif., the perfect beverage matters as much as the food. Thomas Keller, the chef, insists on it. Paul Roberts, his wine and beverage director, makes it happen.

For the pasta, Roberts' usual arsenal of aged white Burgundy or pinot noir wouldn't do. The diner didn't drink. Instead Roberts measured out a small, perfect glass of Clover Stornetta whole milk, shaken until it was good and frothy.

That's right. Milk.

The drink's cold foam proved a perfect textural contrast to the hot pasta, its dairy fat conspiring with the butter to carry the flavor of the truffles.

Throughout a succession of dishes during a meal at the French Laundry, Roberts poured the unexpected. Lobster fricassee with Meyer lemon Gus soda pop. Coho salmon roe over buttery porridge with chilled chamomile tea. Foie gras took well to Boylan root beer.

The diner who chooses not to drink is often left out during a multicourse meal, resigned to ponder the merits of an expensive bottle of water.

http://www.charlotte.com/mld/observer/living/food/10567989.htm