Cissi's Market recently opened up their Cissi's Wine Bar edition to their market. I assisted with their soft opening and I assist with their marketing as well.

One of the interviews I was able to garner for Cissi's Wine Bar is with News 8.
 
Today, part one of a three part New Year's Eve/Day cooking/wine series featuring Cissi's Wine Bar aired.  The interview is quite timely for those looking for tips and ideas for their upcoming New Year's parties and events.
aired on News 8.

Today's edition featured a Crab and Root Vegetable Salad paired with a bubbly bottle of Pierre Peters. According to Cissi's Wine Bar Sommelier, Nat Davis, the Pierre Peters pairs remarkably well with proteins such as crab and lobster.

A video link of the interview can be found here.

Here is the simple recipe that Chef Deegan McClung whipped up:

Crab and Root Vegetable Salad


Chop and roast the rutabaga, beet and butternut squash in olive oil, black pepper, salt and thyme. Combine with the lump crab meat and jicama, and finish with the dill-sherry vinaigrette. Season the dish with salt and pepper and toss. Top the salad with sautéed Brussels sprout leaves.

8 oz. Jumbo lump crab meat
1 beet
1 rutabaga
1 butternut squash
1 jicama
2 oz. dill-sherry vinaigrette
- 1 oz sherry vinegar
- 1 oz olive oil
- 1 oz Dill leaves
- 1 oz. shallots


Enjoy! And Happy New Year!