From: The Boston Globe –
Calamari Paired with White Burgundy and Water Views
Ask Harold Paine what possessed him to purchase a beachfront restaurant during the toughest winter on record and he doesn’t miss a beat. “I love a challenge,” says the retired construction executive, now the owner of Bridgeman’s Restaurant, overlooking Nantasket Beach in Hull.
He had some inspiration: encouragement from other restaurateurs, and a three-week culinary tour of central Italy. He currently directs the kitchen with chef de cuisine Nestor “Alex” Ramirez (who also cooks at the InterContinental Boston) and curates the wine list.
One of the selections is a 2012 Domaine de la Crouze “Tradition” Pouilly-Fuisse ($15 a glass, $60 a bottle). “It’s my go-to wine for the lighter side of the menu,” he says. He pairs it with an appetizer of wood-grilled calamari with lemon vinaigrette-dressed arugula.
The hint of oak in the white Burgundy is echoed in the squid, which is marinated in olive oil, lemon, and crushed red pepper, and cooked over kiln-dried wood. One taste of this combination and Paine’s career change makes perfect sense.
– ELLEN BHANG