S-Y

Question 1

saba

Answer 1

** thick, syrupy condiment made from cooked grape must**

Question 2

salmon rilletes

Answer 2

shredded poached salmon, mixed with chives, parsley, pernod, butter, creme fraiche, and dice salmon gravalax

Question 3

succotash

Answer 3

vegetable dish consisting of primarily sweet corn with lima beans or other shell beans

Question 4

soubise

Answer 4

smooth and creamy French sauce made of onions and heavy cream

Question 5

springer mountain chicken

Answer 5

hormone free, non-gmo fed from family-owned business in Blue ridge mountains; first brand of chicken in the world to be american humane certified

Question 6

supremes

Answer 6

perfect segments of citrus that have no skin, membranes, or pithy white parts

Question 7

swiss chard

Answer 7

leafy vegetable closely related to beets

Question 8

tasso ham

Answer 8

smoked, spiced, and cured pork; specialty of S. Louisiana

Question 9

taleggio cheese

Answer 9

semisoft cows milk cheese;washed-rind, smear-ripened Italian cheese named after Val taleggio region

Question 10

toro tuna

Answer 10

fatty meat from the belly of bluefin tuna

Question 11

tuile

Answer 11

baked wafer, french in origin; made most often from dough. french word for “tile”

Question 12

valdeon blue

Answer 12

sheep’s + cow’s milk, blue cheese from Leon, Spain; very intense blue flavor, not as yellowed or as biting as its cousin

Question 13

yuzu

Answer 13

citrus fruit from Asia; floral, grapefruit notes