Where the Chefs Eat: Andy Bennett of Rouge Tomatehttps://wine4food.com/wp-content/uploads/2017/03/andybennett.jpg10801080Wine4FoodWine4Foodhttps://secure.gravatar.com/avatar/9de9f3e9cdf793867aec47307e43f404a5166286544db12b83e4a73cfe33919d?s=96&d=mm&r=g
Chef Andy Bennett’s Mushroom Tartare at Rouge Tomatehttps://wine4food.com/wp-content/uploads/2017/03/Rouge-Tomate-Mushroom-Tartare.jpg1280720Carole MacCarole Machttps://secure.gravatar.com/avatar/a4f32e82b9f9635d0d4c26d3b45e1e300cb637792b7b7c9653adf488b10efdad?s=96&d=mm&r=g
FOLLOW THAT SOMM: Master Sommelier Pascaline Lepeltier, Part 2https://wine4food.com/wp-content/uploads/2017/02/option3_thumbnail.jpg10801080Wine4FoodWine4Foodhttps://secure.gravatar.com/avatar/9de9f3e9cdf793867aec47307e43f404a5166286544db12b83e4a73cfe33919d?s=96&d=mm&r=g
FOLLOW THAT SOMM: Master Sommelier Pascaline Lepeltier on Chenin Blanchttps://wine4food.com/wp-content/uploads/2017/02/Pascaline-thumbnail.jpg10801080Wine4FoodWine4Foodhttps://secure.gravatar.com/avatar/9de9f3e9cdf793867aec47307e43f404a5166286544db12b83e4a73cfe33919d?s=96&d=mm&r=g
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