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f a l l 2 0 1 6 | 4 3 COMING FULL CIRCLE Connecting the idea—and importance—of merroir (the flavor of the sea) and terroir (the flavor of the land) is important for seafood-centric restaurants with savvy wine programs. When we talk of terroir, we are speaking of all the elements that go into growing the grapes that make a wine: the soil, the climate, the aspect, the vintage. These same attributes are present in the sea, and thus affect the oceanic bounty that makes its way to our tables. Fish, crustaceans, shellfish—they all carry with them the sense of place from which they were harvested. To drive this point home, we visited two restaurants that are connecting the twin ideas of terroir and merroir on their menus to great success. Waterman's Surfside Grille VIRGINIA BEACH, VA At Waterman's, Chef Carey McPhee spends time each day talking to the local seafood pur- veyors, questioning the origin of all the seafood that comes into the res- taurant. This landmark seaside cottage serves Chesapeake seafood in partnership with the Virginia Aquarium and proudly supports the Sensible Seafood Pro- gram, which aims to help consumers make sustain- able seafood choices. A staple at Waterman's are the Sewansecott oys- ters, harvested from Hog Island Bay on the Eastern Shore of Virginia—salty, delicious and, of course, local. These briny beauties pair wonderfully with the Loveblock Pinot Gris; its potpourri of yellow wildflowers underscored with lychee, musk melon and almond flavor is the perfect pair to these saline bivalves. The palate is elegant and restrained, com- bined beautifully with the citrus flavors, fresh acidity and lingering minerality. "Choosing locally caught or Virginia-raised seafood not only ensures freshness and sustainability but supports our local economy as well," explains Courtney Brough, Market- ing and Special Events Manager at Waterman's. "Working together, we can ensure that today's sensible choices allow for delicious seafood to be enjoyed for generations to come." Chef Carey McPhee of Waterman's Surfside Grille in Virginia Beach, Virginia. PHOTO: REBECCA PEPLINSKI PHOTO COURTESY OF WATERMAN'S Owner Yamandú Pérez also acts as General Manager and Wine Director of TWO in Chicago. TWO Restaurant and Bar CHICAGO, IL When tucking into a half dozen oysters at TWO Restaurant and Bar, owner and General Manager Yamandú Pérez reaches for a glass of Loveblock Sauvignon Blanc. "The stone fruit blended with tropical notes and the brilliant acidity create the perfect match to the oyster," he says. "No mignon- ette needed. Makes my job easy!" Executive Chef Kevin Cuddihee cuts in, adding that "the Loveblock Pinot Noir pairs great with heir- loom tomatoes, grilled pork and roasted chicken." Pinot Noir is now the second-most-planted variety in New Zealand, and Central Otago—the southernmost wine-growing region in the world and the source of Loveblock's version—has become known for produc- ing the most distinctive Pinots in the country. When asked about his approach to sustainability, Chef Cuddihee explains, "We work with a number of small local farms; we buy what they have available and change our menu accordingly. We have a short supply chain; most ingredients come from within 100 miles. It lowers fuel costs and gives us fresh products. I don't haggle about price with local farm- ers; I'd rather support their families than large food corporations." Perez echos this sentiment, noting "as a farm-to- fork restaurant, we respect the Crawfords' ethical approach to farming. It really falls in line with our core beliefs." He adds, "Kim is a must-meet individ- ual, a character worth sitting at the bar and having a glass of wine with. And Erica's intense charisma is contagious and refreshing. The Crawfords are must- meet giants in the wine world." Leveraging their stardom for good, Erica and Kim are pioneering a sustainability movement for New Zea- land wine and welcome you to join them for a glass. Executive Chef Kevin Cuddihee of TWO. PHOTO: REBECCA PEPLINSKI PHOTO: REBECCA PEPLINSKI ■cr