Is Frank Bonanno ever inspired by wine to create a dish?

The wine that most drives me is probably white Burgundy and varieties from Burgundy. It goes so well. I love to just do a nice seared piece of halibut and then take carrot juice, reduce it down and melt in some butter. Then right before we serve the dish, hit it with some fresh white Burgundy — not even cooking it off so it has the alcohol, sweetness and acidity that really carry through the sauce and marry with the fish.

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