With Chanukah here, we (alright….my wife) cooked up an amazing dish volunteer to us from Doug Levy at Feast (www.eatatfeast.com).   It is his recipe for Brisket.  While the dish does take some work (it’s not the usual throw together at home dish), it was so flavorful and tender, that I had to share this with the readers.  The great thing is that the frozen leftovers will qualify perfectly for the Dinner Tonight segment….just defrost, add some potatoes and root veggies and you have one heck of an impressive dinner.  Here’s a direct link to the recipe from our Recipe Book: http://www.wineinquirer.com/2009/12/feast-on-chanukah-brisket-and-potato-latkes.  I would pair this with your choice of a Chianti Classico, Shiraz(Syrah), or Zinfandel.

The second dish comes courtesy of Elle Wine Country Restaurant from owner Jeff Fuld (www.Ellerestaurant.com).  Jeff recommends that you try their Salmon Duo appetizer, a house smoked salmon and house cured gravlax with red onions, fried capers and creamy goat cheese with crackers and crostini paired with a glass of Laurent-Perrier Brut from France.  For the entrée, try the House Made Italian Sausage, Clams, Mussels, Shrimp and Bay Scallops simmered in tomato-fennel broth around soft polenta and pair with the Cambria “Julia’s Vineyard” Sta Maria Valley Pinot Noir, Ca 2007.