Our first course, fresh from the Fulton Fish Market here in New York City, featured fresh clams prepared with smoked bacon and heirloom tomatoes, served over charred ciabatta bread. The combination of intense tomato and bacon flavors brought out the sweetness of the clams. When paired with Planeta’s 2010 Cerasuolo di Vittoria, a medium- to light-bodied red wine full of vibrant red berry fruit flavors, the interplay of that sweet fruit with the smoky bacon and charred ciabatta added real richness and depth of flavor to this pairing.
Cayman Island Cooking
Featuring the cuisine of Chef Niven Patel
1st Course - Seafood