Chef Mileski’s ‘go-to’ pairings
MARQUETTE — Nathan Mileski, executive chef and director at Northern Michigan University’s Simply Superior Catering and Events, offered three of his favorite combinations when pairing foods with drinks.
≤ Port wine and chocolate: “Stout with chocolate is super good, as well, if you’re looking from the beer side of it.”
≤ Sauvignon blanc with fish: “I like really citrusy sauvignon blancs with fish.”
≤ Deep red wines with lamb or beef: “I like a really deep, dark red with lamb or beef,” he added. “That pairs really well with Spanish food. Red wines and Spanish food, red wines with Italian foods, those are really some of my favorites.”
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