The Chefs' Table Series TV Show
Cooking with Andy DiPace of Sky Restaurant in Norwood
Executive Chef Andy DiPace of Sky Restaurant in Norwood visits co-host Joe Murphy to show us how to make roasted vegetable spaetzle. Spaeztle are a type of egg noodle or dumpling of soft texture found in the cuisines of southern Germany and of Austria, Switzerland, Hungary, Alsace and South Tyrol.
Rob Costa of the Massachusetts Beverage Alliance pairs Boulevard Brewing Co. unfiltered wheat beer with the roasted vegetable spaetzle. This beer offers a cleaner yeast tone,a lively refreshing ale with a natural citrusy flavor and features a light body to it that will pair well with this dish.
Bill Caruso of Blanchard’s Wines & Spirits pairs Malbec Mendoza Argentina Diseno with the vegetable dish. The Malbec offers much black and blue fruits, a little dry thyme with a medium to full body taste that will bring out the vegetables in the dish.
Steve LaCount, chef/owner of Chiara Bistro shares his tip on the best way to remove the seeds from a pomegranate, and what’s the best use of them.
Carol O’Connor sits down with owner Steve Corcoran to discuss Sky’s menu, ambiance and where the name Sky came from.
Sky Restaurant | 1369 Boston-Providence Highway | Norwood MA 02026 | 781-255-8888 | website
Tagged Bill Caruso, Blanchard's Wines & Spirits, Boulevard Brewing Co. unfiltered wheat beer, Chef's Tip of the Week, Craft Beer Pairing, Executive Chef Andy DiPace, Malbec Mendoza Argentina Diseno, Massachusetts Beverage Alliance LLC, Norwood, Rob Costa, Sky Restaurant, spaetzle, Steve Corcoran, The Chefs' Table Series TV Show, wine pairing, wine pairing with food