STUDIO CITY (KCAL9) — Want to learn to pair the right wine with your spring dishes?
Edgar Poureshagh, Court of Masters-Certified Sommelier and Owner of the acclaimed 3Twenty Wine Lounge, stopped by KCAL9 Tuesday to discuss how to make different spring dishes and what types of wines to incorporate with each dish!
About the restaurant:
- 3Twenty Wine Lounge has 50 of their 250+ wines available in two large circular Enomatic systems from Italy that lets guests sample 1.75 ounce tastings (50 ml) before committing to a glass or bottle
- 3Twenty Wine Lounge has continued to rack up distinguished awards and accolades since its opening in 2011. For the second consecutive year, the Lounge received OpenTable’s Diner’s Choice Award for “Most Notable Wine List” for the entire Los Angeles County and Orange County areas.
- 3Twenty was voted the lounge the city’s “Best Urban Wine Tasting Room” by LA Weekly
- Last year 3Twenty Wine Lounge was also voted the lounge the city’s “Best Urban Wine Tasting Room” by LA Weekly and Yelp! declared it the city’s “Best Wine Bar/Small Plates” venue.
Scallops and Asparagus with Mint Oil
8 large diver scallops
1 bunch of asparagus
1 tbsp pine nuts
zest of 1/2 lemon
juice of 1/2 lemon
1 bunch of mint
8 tbsp butter
Preheat oven to 400 degrees.
In a pan, coat asparagus in olive oil, salt and pepper. Make sure asparagus is evenly distributed in the pan, and not on top of each other. Squeeze lemon juice to drizzle over the asparagus lightly. Roast in oven for 7 to 8 minutes, until lightly softened.
Combine mint, pine nuts, and lemon zest in a food processor. While food processor is on, drizzle in about 4 tbsp. of olive oil and add salt and pepper to taste.
Heat a pan under high heat. Coat one side of the scallop with 1tbsp butter and a small pinch of sea salt (to taste… it helps form the searing crust). Put the butter side down onto the pan. Sear on both sides, until a golden brown crust forms (approximately 2 minutes on each side, depending on heat source). Place seared scallops in 400 degree oven for 3 minutes.
Place two large scallops on each plate, and fan out asparagus from the middle of the two scallops. Very lightly drizzle mint oil over the scallops and around the plate.
16 oz chickpeas (garbanzo beans)
zest of 1/2 lemon
juice of 1/2 lemon
1 tsp kosher salt
1 tsp black pepper
1 tsp olive oil
1 sprig Rosemary
Mix the chickpeas, lemon juice, lemon zest, kosher salt, pepper, olive oil and let marinate. De-stem the rosemary and keep separate from the mixture. Fry the marinated chickpeas at 350 degrees, until golden brown.
When chickpeas are golden brown, add rosemary then quickly remove the chickpeas from the hot oil (the rosemary will burn quickly, but just a touch of heat releases its aromatics).
Finish with sea salt to taste.
Roasted Beet Salad with fresh arugula and white honey balsamic dressing
1lb Red Beets
1lb Gold Beets
Zest of 1/2 Orange
Juice of 1/2 Orange
1 tsp chopped fresh thyme
1 tbsp honey
3 tbsp white balsamic vinegar
8 oz goat cheese
8 oz pistachios (toasted)
8 oz Baby Arugula
Preheat oven to 400 degrees. Drizzle olive oil, salt, and pepper on beets, and roast them for two hours. Keep the red and gold beets in separate pans at all times.
Dressing: Combine orange zest, orange juice, thyme, honey, white balsamic, salt to taste, pepper to taste. Drizzle in 1/4 to 1/3 cup olive oil while whisking briskly.
After cooling, peel and cube the beets (but still keep the colors separate until assembling the salad for service). Coarsely chop the toasted pistachios.
On chosen plate, create a bed of baby arugula. In a separate bowl, mix beets and toss with dressing (we recommend 4 tbsp. of dressing, but dress to taste). Lay beet mixture over the bed of arugula, add crumbles of goat cheese and the toasted pistachios.
For more information, visit 3Twenty Wine Lounge.