FIM EATS: Luxurious Feast
It may sound just a tad too hedonistic, but fine dining can be enjoyed with both wine and hard liquor. No kidding. At a recent dinner at the Biltmore Hotel in Coral Gables, the good folks at Partida Tequila and Folio Fine Wine Partners hosted several guests for a multiple-course meal that featured two plates for each course so that one could be tasted with the vino and the other with the agave liquor — needless to say, ‘twas a culinary affair that left us unquestionably caroused (and one that made it rather tricky to recall what we’d just eaten too). Above (top to bottom): the grand Biltmore, seen from the back; lobster two ways, with flavors leaning toward either wine or tequila; left to right: Partida founder Gary Shansby, Chef Philippe Ruiz of the Biltmore’s Palme d’Or, and Michael Mondavi, son of the late Robert Mondavi and founder of Folio Fine Wine Partners (we recommend their silky and delicate Isabel Mondavi Pinot Noir).
