Braised Spanish Octopus with Vinegar-Infused Fried Potatoes Deserves a Good Wine скачать в хорошем качестве

Braised Spanish Octopus with Vinegar-Infused Fried Potatoes Deserves a Good Wine

In this week’s episode of Tasting Notes, Pearl & Ash’s Executive Chef Trae Basore shows Rebelle’s wine director Patrick Cappiello how to make Spanish octopus with andouille, vinegar potatoes and cilantro. As the perfect complement, Patrick selects a northern Italian wine from producer Burlotto made from a grape called Freisa—an ancient varietal known for being light and bodied, with a little bit of spice and good acid to combat the fat in the octopus. Find more videos with Patrick Cappiello here: http://ply.by/ONYM5N Check out Rebelle Restaurant in New York City: http://ply.by/zYZbbD For more recipes, videos and tips from experts visit Playboy's Nightlife site: http://ply.by/lodRb9 Executive Producer: Brian Berkowitz Producer: Jeremy Repanich Host: Patrick Cappiello Subscribe to Indulgence: http://ply.by/PCqbFz Chef Tips: http://ply.by/wYI3Yc Let's Get Fat: http://ply.by/AZljDv Bartender Confidential: http://ply.by/pvO9i1 FoodSteez on Indulgence: http://ply.by/iXnHLx Tasting Notes: http://ply.by/dWaFbo How To: http://ply.by/2M4XTw Bars and Cocktails: http://ply.by/xZBoGA Eat This Now: http://ply.by/iMkcoL Follow Indulgence on Facebook: http://ply.by/RWkqSe