|| 2 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.
Kölsch is one of our favorite beer styles because it just tastes like beer. It’s brewed as an ale then finished as a lager. A Kölsch will please the most serious beer lover, without intimidating someone new to beer. This stew of kale, beans, and peppers needs a Kölsch to serve as a backdrop.
Eventide Kölsch, Atlanta, Georgia
Sangiovese - Tuscany, Italy
This dish reminds me of hearty minestrone; therefore, a Tuscan red seems obligatory. Sangioveses are known for their high acids and will pair well with the base of dried tomatoes. There’s an inherent earth and rusticity in the wine that will complement the kale and sweet peppers.
Selvapiana Chianti Rufina, Chianti, Italy