1) Bloody Mary and Reggiano Parmesan

We started the pairings nice and easy. I created a spicy spin on a Bloody Mary, using recently released The Bay Vodka, and for a garnish, Rocco stuffed kalamata olives with anchovies and a sliver of Reggiano Parmesan.  Parmesan also went atop the anchovies, roasted red pepper slices and mountain capers on a baguette as the pairing bite.  Though I’ve always been slightly nervous about eating anchovies, these boquerones were absolutely fantastic and very mild, and with the Parmesan, were perfectly matched for the spicy, savory drink.

All photos by Jen Killius