Cookbook

Thomas Winslow, Chef

We first met Thomas Winslow at a Commanderie de Bordeaux dinner hosted by the Minneapolis, Minnesota, commanders in 2010. That evening, Château Coutet was paired with a beautiful maple pear upside-down cake that left us and the guests in complete awe; it was quite a delicious match. Inspired, for this year's Thanksgiving menu, we wanted to celebrate the young chefs that are devoting themselves to the future of gastronomie, experimenting with wine and food to delight the palates of the epicurean in all of us. We hope you enjoy Thomas' creations at your holiday table this year.

A Minneapolis native, Thomas Winslow is currently a second year student at the prestigious Culinary Institute of America in Hyde Park, New York. Most recently, Thomas interned at Alice Waters' Chez Panisse restaurant in Berkeley, California, where he learned the importance of provenance and diligence in striving for perfection. During the school year, he takes full advantage of his proximity to New York City to explore and experience first hand the city's notorious culinary world. For two consecutive years, Thomas participated in the Chaine des Rotisseurs International Young Chef Competition as the youngest contestant and only contestant with no formal culinary training, receiving an Honorable Mention in 2009 and placing in the top four in 2010. 

1. What led you to becoming a chef? Was there a specific incident/encounter that decided your career path?

For me cooking has always been a part of life. I grew up working in the kitchen with my mother and she imbued in me an appreciation for the power of food; it's unique ability to nourish the body and the soul.

2. What is your approach to creating a new dish when you take into consideration wine pairing?

It is important to distinguish pairing food with wine and wine with food- one always takes precedence. When designing a dish to go with a specific wine it is best to drink the wine and write a list of the flavors and smells it reminds you of. Then it's up to you to create a dish that stay true to what you found in the wine.

3. What does Sauternes inspire in you? Do you associate a specific memory to this wine? 

The first time I was exposed to Sauternes was at a dinner party for the Chaine des Rotisseurs. I had never before tasted a wine with such depth and complexity and the shock of finding so much in such a small glass was revelation for me.

4. In your opinion, which dish (or ingredient) makes the best pairing with Sauternes?

I have always been partial to pears with Sauternes but that pairing almost feels like cheating because it's so good and classic. If I want to drink Sauternes with a meal I generally tend towards the power of Indian and middle eastern dishes so that neither the wine nor the spices overpower each other. In my experience this works to add a completely new dimension to the meal rather then just an amiable relationship between food and drink because the richness of the wine and food linger so long on your palate.

5. You decide to organize an all Sauternes meal at your place, what's on your proposed menu?

Home for me is Minesota and I am fortunate that the indigenous flora and fauna actually go quite well with Sauternes. A few weeks ago I was home for a weekend with my parents and we had roasted squash, wild rice, wild goose brined in Chinese five spice and glazed with basalmic vinegar then a Tarte Tatin for dinner. I thought that meal went swimmingly with Sauternes.