Bringing Mina Home

Prepare a restaurant-caliber wine dinner in your kitchen
Harvey Steiman
Issue: November 30, 2009

At his flagship in San Francisco, Michael Mina specializes in a highly personal form of tasting menu. Instead of a succession of eight or 10 individual courses, he uses specially designed plates to serve what he calls "trios." Each trio comprises three variations on the same central ingredient.

For most of us, making one part of the trio is more doable, and the results are sure to earn "wow" reactions, especially with finely attuned wine matches.

For the full article, check out the new issue of Wine Spectator, on newsstands November 10, 2009.

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