Bar Toma
110 E. Pearson
Chicago
www.bartomachicago.com
Celebrate National Wine Day (5/25) at Bar Toma with ½ off all glasses and bottles of wine.
Cathy's Tips:
Sparkling wines pair well with fried, salty and rich think, olives, nuts, goat cheese, pates, fried shrimp, sushi
Dry white wines with shellfish, salads, vegetables, seafood: Fruity white wines with strong, creamy cheese
Dry rose wines with spicy food, roast chicken, veal, dips and spreads, grilled vegetables
Red wines with beef, pork, lamb, chocolate
Wines featured during segment:
Il Ghizzano - 2013 - Tenuta di Ghizzano
Iron Horse Wedding Cuvee - 2010
Domaine de la Pepiere - 2014 - Muscadet Sevre et Maine
Ameztoi Getariako Txakolina Rubentis
Zucchini and Zucchini Flower Panino
Serves 4
Ingredients:
8 5x3-inch slices focaccia bread
8 ounces fresh mozzarella, sliced
8 zucchini blossoms, stamens removed, gently rinsed, left to dry on paper towels
4 baby zucchini, cleaned
sea salt and freshly ground black pepper
4 Tablespoons extra-virgin olive oil
Directions:
Place 4 bread slices on work surface. Place 2 slices of mozzarella cheese on each slice. Using a mandolin, thinly shave 1 zucchini over the mozzarella on each slice of bread. Top each with 2 zucchini blossoms. Season with salt and pepper to taste. Top with remaining 4 bread slices; press down to compact. Lightly brush both sides of bread with olive oil. Using a panini grill pan, cook each sandwich until golden brown, about 7 minutes. Serve immediately.
