The Mark Wine News Summer '18 Volume 8.3 - Page 19

r a i s e a challenges our chefs across the country to use one menu item in unique, flavorful ways. Morel mushrooms, for example, were used in a morel old-fashioned, putting a twist on the classic drink. This summer, we’re using mangos in mango frose and spicy mango margaritas on pool-side menus everywhere. MWG: So fun. Tell us more. DB: In my experience, guests like to be adventurous and wine allows them to get outside of their meal ( 0&VvffW&r7&VFfRVVVBFFR7VƖ'WW&V6RvRfRfVBFBwVW7G2vBFP67672'WBFW6&R7&VF&ǒFW&W7FVBWFrFV"F7FW2N( 2&WBFRFRBFP6Rf"WRG&FF6&W&WBv&266VǒvF7FVFW"'WBFW&R26FR@6Rf"VVR6Wfv&2FB7W7FW 2WfW"G&VB&Vf&R&RN( 2&V6W6RN( 07VW""FW( &Rf6F( 2'WBFW( &RfVVƖpGfVGW&W2BVFG'rWrFw2&V@&VG2&RB&vBrFR6WG2FW&R@W"6W'fW'27&72FR6VG'&RW6FVBF6&PFV"vVFvRFW6RVVRF7FW2tsB7Vrb6W'fW'2vRvVBfRFV &WBW"vRVGV6F&w&D#N( 2'FBFBW"FV2W6FVB&WBFPvRFW&R6VƖr&FW"f"FBFVFWfRFrWfW'Fr&WBBbFRFWF2F@RB6w&VBVGV6F2WvRfRVV7G&0G&r6W'6W2BbW"766FW2v6W'fPvRW7BfRf&W26W'Ff6F2bG&rtsrgFVFR6vRW"vRƗ7G2@vN( 2FR&F6f"6rWrvW3D#vR6vRW"vRƗ7BWfW'V"FVWBg&W6B&VWfBBFR&6W722fW'6&&FfRr20( FR֖BWW"FW"vW0&R7&VWrWfW&6W2wVW7G2&V( @g&BFf"VƗG( ТFWf'W&0f'7BvR'&rFvWFW"W"bd"VFW'6FVvRF67W72W"&V7FfW2BF&WBFR7F'FRw&vW"BFR&VvN( 2'FBFvWBFfW'6Gb&Vv2vVvRrFR7F'bFPfW&G2B7WƖW'2vR6VV7BvW2BFVFFRF7Fw2Bb6W'6RN( 2fW'7V&V7FfR6WFW2vRfRFw&VRFF6w&VRtsN( 2&WBFR7F&W2W2Bb6W'6P6W2D#W"&vvW7B6VƖrvW2&RW"W6RvW2'W@FR֖BWW"FW"vW2&R7&VWrWfW&6W2wVW7G2&V( Bg&BFf"VƗGtsrFFWfVV&WBG&VG2ƖR7FVf60BvRFD#FW&RW6VBF&RVvFfRW&6WFb67&Wp667W&W2BFBW&6WF26WFVǒvPrfRFVBvRFvBw&VBWp6fVV6Rf"vfVR&'2Bv&2w&VBf 6FR&""6RFB27F&vR77VW2vW2FvfW2wVW7G2&RF2bw&VBvPBw&VB&6RFW&R&R6R&VfF7F2VpvW2FtsvR2FVfFVǒWffrB627V6RvBFR&VV&W"&WBfBBvRw&vpWD#&6Bג6FBBvRvW&RfW'V6( VBBֆ^( f֖ǒvRfW'&&VǒFPWB6Bv2VvRFVvVvRFB2w&Wrא6&VW"Bv2gVFWW&V6R&Rff'2Fw&pגWGFRtsfRRF66fW&VBff&FRfBBvP&sD#FVfFVǒ&<:6vRvF'WGFW'6&tsFRW&fV7BF7FRFVBFRf6F605TU"#