Inspired by the restaurant industry tradition of family meal, we're chatting with industry insiders to find out what they actually eat and drink.
This week's edition of Family Meal is truly about family. Amanda Reade Sturgeon and her husband, David Sturgeon, both work in the New York City restaurant industry: Amanda is the Wine Director at the Michelin-starred Dovetail, and David is the Morning Sous Chef at Mas (farmhouse). Their disparate schedules don't always allow them time to prepare elaborate meals together, so the two have come up with some easy post-work eats.
If they are feeling breakfast-for-dinner, the couple makes Egg BLTs on english muffins, but will substitute avocado if tomatoes are not in season. Amanda likes "a soft, fruity, high acid red with this sandwich" and recommends a Torrette from Valle d'Aosta by Les Cretes or a Burgundy like the Savigny-les-Beaune "Aux Guettes" by J-Marc Pavelot 2006.
When Amanda gets home late after a dinner service, she'll make Popcorn with Fennel Pollen and pair it with some a sparkling wine or Champagne. Try the Schramsberg 'Blanc de Blancs' 2006 or Pierre Gimonnet et Fils 'Belles Années' NV for an haut take on snack time.
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