I’m looking forward to tonight’s tasting with Arthur Kahn of Athur’s. One of the guests on the Louisiana tour was a big fan of pinot noir and I believe I had a taste of a different one almost every night. I’m ready to see how this one compares.

Arthur suggests a pork, veal, chicken or a sturdy fish dish. I’m going to make modified spaghetti carbonara. Instead of pancetta, I’m going to use slivers of the tasso I bought back with me.