Ferris - Wine & Spirits Magazine


photo by Noah Fecks

Blood sausage It’s tiny, crowded and a blast, especially if your order chef Greg Proechel’s blood sausage, which comes to the table spicy with grilled dates and crunchy with toasted bread crumbs, sesame and radish. Jennifer Lakin’s list is almost as tightly edited, with most everything you’d want to drink, from a glass of Taille Aux Loups’s Triple Zéro Montlouis Brut, to a Simon Bize Savigny or a Matthiasson Napa Valley Cabernet.

Joshua Greene is the editor and publisher of Wine & Spirits magazine.

This story appears in the print issue of April 2018.
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