This interesting lunch of mine consisted of three local products: tucumcari mountain feta cheese with local lavender infused honey paired with a Lescombes rosé. I'm not sure that the honey actually infused the feta, but it was certainly drizzled over. The soft rich feta was a little grainy and a bit too salty for my taste; however, that's probably what made it good with the honey. It was garnished with fresh strawberry quarters (could have been a local product too) and served with pita bread that helped cut the richness. My Heritage Rosé had a note of strawberry that paired it very nicely to the dish. At Lescombes, which is actually a winery, all food is meant to be paired with wine. In 2017, the Heritage Rosé won a silver medal at a rosé wine competition in France; it was the only medal awarded to an American winery. When I started eating, I thought the dish would be too rich to actually finish, but it got addictive as I ate, and I ended up eating it all.
Location: Lescombes, 1720 Avenida de Mesilla, Las Cruces, New Mexico. Date: January 16, 2020.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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