February 15, 2014
Peggy Fuller, executive chef at The Horn restaurant in Camp Verde, says that pairing wine with food works as easily for vegetarians as it does for meat-eaters. Pictured, The Horn’s garden house salad with a cabernet vinaigrette dressing, served with a glass of Arizona Stronghold Tazi wine. VVN/Bill Helm
Stories this photo appears in:
Local restaurateurs offer their suggestions
Pairing wine with food, Kathy Chambers says, is simple.