It took exactly one visit for Ben and I to fall in love with Richards Wine Bar. It is the cutest little restaurant with the most personable and interesting owner - you guessed it - Richard. The food and the wine offerings are more than I ever expected from this unassuming little piano bar. If you're a foodie like me, you are in for a real treat. And if you feel like your knowledge of wine is somewhat minimal (again, like me) you will leave educated and pretty much achieve sommelier status. 😂
Richard is a wine expert in my book. He knows his wine and the best food-wine pairings in his restaurant. I needed a LOT of help with my wine choice - but food choices - now that was easy. I excel at eating. There were a lot of great looking dinners on the menu but the one that called out to me immediately was the lemon dill salmon. The other thing that spoke to me - California carrot souffle. 🥕What??? I love carrots - I love souffle but I've never heard of a carrot souffle. I was just curious enough to give it a try.
Turns out - the carrot souffle at Richard's Wine Bar is AMAZING! I don't really know how to describe it but it's creamy and buttery and complex. I was so enamored by it that I gobbled up the entire dish of souffle before I stopped to analyze exactly what might have been in it. 😂 My goal has been to go back to Richards Wine Bar with the primary intent of ordering the carrot souffle so that I could dissect and figure out how to make it for myself at home. Well, that hasn't happened yet so I'm giving it my best attempt today.
1 pound carrots, peeled and cut into 2" chunks
1 pound potatoes, peeled and cut into 2" chunks
1/2 cup heavy cream
1 cup shredded cheddar cheese
1/2 teaspoon salt
Bake 25 minutes at 425.
What happens when you add potatoes, heavy cream and cheese to a batch of carrots? Rich, creamy, delicious carrot souffle happens. And it's fabulous. Now I need to ask Richard what wine he would recommend as a perfect pairing for my carrot souffle.
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