We’re thrilled to partner with Chef Matt Beaudin of the Monterey Bay Aquarium to bring you Red Wine Fettuccine + Organic, Locally-Raised Crispy Chicken Skin, a sustainable pairing featuring fresh farm-to-table ingredients. By using local ingredients, you can support your local community and reduce the carbon footprint of the food supply chain. Pair with a glass of our Pinot Noir!
Chef Matt is leading the shift to local and sustainable seafood in the Monterey Bay restaurant scene. He transformed the product sourcing of the Monterey Bay Aquarium by shifting $1 million in buying power to local producers and fishermen. Over 99 percent of the products used in his kitchen now come from less than 90 miles away.
Cook fettuccine according to box. While fettuccine is boiling, add two bottles of wine and sugar into sauce pot and reduce by half. When pasta is cooked ¾ of the way remove from water and strain. While hot, combine pasta with wine and cook for the remainder of recommended time. Pasta will take on a red hue. While pasta is finishing, melt butter in saute pan with shallots and garlic, cooking until translucent. Add mushrooms and saute until hot. When pasta is finished, strain and toss to combine. Garnish with chicken skin, mushrooms, fresh basil and feta cheese. Pair with a glass of District 7 Pinot Noir.