He’s a restaurateur, co-host of the Food Network’s “The Kitchen” and author of two books, the most recent: My Perfect Pantry: 150 Easy Recipes from 50 Essential Ingredients.
Yet Geoffrey Zakarian still can find the time to give us some holiday entertaining tips.
I had the pleasure of meeting him at his midtown Manhattan restaurant, The Lamb’s Club, where he is chef and partner.
And while he prepared the three beautiful dishes and paired them with three fabulous wines, he understands that the holidays can get very complicated, very quickly.
But they don’t have to, says Zakarian. You have the ability to reign it all in and take control. “People don’t want to have to make decisions on the holidays,” he says. So make them for your guests. Pick the menu, the wine and be done.
He picked some great wines that day, all at different price points:
--François Carillon, Puligny-Montrachet, Burgundy, France 2012, $120
--Hilliard Bruce “Sky,” Pinot Noir, Santa Rita Hills, CA 2011 $62
--Peter Franus, Cabernet Sauvignon, Napa Valley, CA 2011 $35
But you pick your favorite wines and enjoy them with your loved ones.
Don’t overthink it.