Wine Spectator’s “A Perfect Match” traces Pain D’Avignon Executive Chef Matthew Tropeano’s path to Cape Cod and shares his recipe for Braised Short Ribs with Sage-Scented Beef Jus, paired with a Delas Crozes-Hermitage Les Launes 2011 Syrah.
Wine Spectator, October 2014
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This entry was posted on September 18, 2014 at 6:18 pm and is filed under RESTAURANTS, TRAVEL & HOSPITALITY PRACTICE, RT&H / national print with tags A perfect match, boston, Braised Short Ribs, cape cod, Delas Crozes- Hermitage Les Launes, hyannis, marlo m/c, matthew tropeano, pain d'avignon, recipe, Sage-Scented Beef Jus, Syrah. You can follow any responses to this entry through the RSS 2.0 feed.
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Wine Spectator’s “A Perfect Match” traces Pain D’Avignon Executive Chef Matthew Tropeano’s path to Cape Cod and shares his recipe for Braised Short Ribs with Sage-Scented Beef Jus, paired with a Delas Crozes-Hermitage Les Launes 2011 Syrah.
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