|| 6 g
|| 0 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.
Summer dishes with bold flavors are made for Saisons. Beer historians have had shouting matches over the Saison, trying to divine if it is Belgian copy of Biere de Garde, or an authentic Belgian style. For flavors of olive, pepper, and eggplant, a Saison with a peppery yeast should be perfect.
Stillwater Artisanal Ales Stateside Saison, Baltimore, Maryland
Nero d’Avola Blend - Sicily, Italy
As a nod to this traditional Sicilian-inspired dish, I’d like to pair this with a lighter red from Sicily, like a Cerasuolo di Vittoria. It is savory and juicy, with Mediterranean herbs, red berry and floral notes. It is particularly well-suited with the fleshy texture of the eggplant and all of the dish’s spicy and savory flavors.
Planeta Cerasuolo di Vittoria, Sicily, Italy