|| 6 g
|| 0 g
|| 7 g
|| 2 g
Armed with a degree in journalism, Robert Lupo began working in restaurants in Columbia, SC and Atlanta, GA.
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.
Marzens and other dark lager styles can be difficult to find; however, they are always a treat. Lagers are cold fermented to produce crisp clean flavors. Darker malts used with lager yeast tend to produce more nutty and chocolate flavors than in a lighter lager. The roasted eggplant and walnuts in this dish will pair wonderfully with a nutty flavored dark lager.
Suggestion One: Harpoon Octoberfest, Boston, Massachusetts
Suggestion Two: Uinta Ba Ba Black Lager, Salt Lake City, Utah
Arneis – Italy
Tahini and walnuts add amazing complexity with subtle nutty umami and tannin characteristics that often mimic the same flavors found in wine. Arneis from the Langhe in Italy can be nutty and creamy while retaining great acidity and lots of citrus fruits. It’s perfect for this dish because the citrus offers contrast while the nuttiness and weight match up with the tahini and walnuts.
Pairing - Damilano, Langhe Arneis – Langhe, Piedmont, Italy