Enjoying Fall Wines From Piedmont with Fall Foods from California
Speaking of Foodies….
Los Angeles is full of them!
Chef Angela Bryan-Tyler and the wonderful crowd from the South LA Wine Club.
In collaboration with the South LA Wine Club and VeroVino, Bronx native, Los Angeles-based chef Angela Bryant-Tyler delighted a crowd of foodies on Oct 13th in Los Angeles with a cooking demonstration and sampling of autumn themed, vegan dishes, at the ‘Fall Wines from Piedmont’ wine tasting in Los Angeles. Chef Angela creates healthy and delicious dishes which inspire lifestyle and travel with her Deliciousness In Your Mouth Catering Company.
The dishes Chef Angela created used seasonal vegetables, such as Spaghetti Squash in a Vegetable Marinara Sauce and interesting spices, such as the exotic Ethiopian Berber seasoning. She improvised by adding a touch of Aldo Clerico’s Barbera d’Alba when caramelizing the mushrooms and onions. One of her cooking tips is to add wine to recipes while cooking, and real wine, not the low-grade cooking wine you find in supermarkets – never let wine go to waste!
Angela’s spaghetti squash dish paired well with both a VeroVino red wine the group was tasting, Aldo Clerico’s Barbera d’Alba, as well as VeroVino white wine Briamara’s Biancamano Erbaluce from Northern Piedmont.
Angela improvised her delicious handmade Sweet Potato Flatbread recipe by drizzling on top of it Claterna Extra Virgin Olive Oil which is made from Ghiacciola, a rare and native cultivar from the Emilia-Romagna region in Italy made by Palazzo Varignana. It is an intense and flavorful olive oil which is considered one of the best olive oils, despite it being a largely unknown olive cultivar.
Want to replicate these delicious dishes at home? Chef Angela kindly shared a few of her recipes with us.
Roasted Spaghetti Squash with Red Wine Caramelized Mushrooms in a Mixed Vegetable Marinara Sauce
Sweet Potato Flatbread
