Chef Andy Motto cooking with Turner Pageot

Candid Wines Dinner at Quince

Candid Wines partnered with Quince and Vinic Wine Co. to host a dinner on Thursday, Nov. 5, highlighting the seasonal cuisine of Chef Andy Motto, and a handful of the sustainable wineries in the Candid portfolio. I think it was a clear reminder of the special connection between wine and food. Here’s a recap of how the night played out.


Chef Andy Motto and Sous Chef Brian Klau putting the 72hr. braised short rib together.


When we tasted the wines it became immediately apparent that Chef Andy Motto found inspiration in the what we had picked from the Candid portfolio for pairing at this dinner. Within seconds of tasting the wines a stream of ideas came flowing out, most of which made it onto this menu.



Lizara Mullett w/caper, fig, piquillo pepper, basil, and Tommasone Pithecusa Bianco



72 hour braised short rib w/chipotle, chocolate, hazelnut, squash, and Turner-Pageot Le Rouge





Profiteroles w/black truffle, pear, honey, and 1999 Schwibinger Pinot Gris Auslese




Pastry Chef Margie bringing the profiteroles to the party. The earthiness of the black truffle truly anchored the pairing with the Schwibinger Pinot Gris.

Candid Wines Dinner MenuThe line-up for the night.



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