When my friend Becky asked for my help with an upcoming SLC Mixer event, I eagerly agreed. I’m a huge supporter of her vision to bring local food artisans and the community together. This particular event was a tasting of red wine and fish pairings, with sommelier Jim Santangelo and fish from Fog River. I know what you’re thinking— fish and red wine? But Jim debunked the belief that fish only pairs with white wines. We prepared and served salmon, halibut, and steelhead with some amazing red wines. Becky and I had a lot of fun planning the menu for the event, and learned a lot while plating four courses for a group of around twenty in a space without a true kitchen.
Is it any surprise that while the fish was incredible, my favorite course was dessert? I shouldn’t think so. Jim advised us that tropical flavors would pair well with the dessert wine he’d be serving, and when we stumbled across some amazing mangoes at the market, the idea for these galettes was born.
Modeled after my blueberry galettes, I baked chunks of fresh pineapple and mango tucked into my favorite pie crust. They were glazed with a ginger simple syrup and served with whipped cream and a sprig of basil. I had never baked with mangos before so I was a little nervous, but all three flavors came together to create one amazing dessert. We got a lot of compliments, so I’ll consider it a success.
I hope Becky asks for my help again, and I hope you’ll give the mango and pineapple galettes a try!
If you’re a Salt Lake City local, be sure to check out the upcoming SLC Mixer events.
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