offered hyper-sweet takes.

Add potatoes and garlic, cover, and cook, shaking pan often, until edges of potatoes begin to brown, about 5 minutes.Uncover, add wine, and cook, stirring occasionally, until liquid is nearly evaporated, 5 to 6 minutes.. Add tomatoes, cover, and cook until tomatoes start to split and release their juices and potatoes are tender, about 8 minutes.

Add shrimp, and cook, turning occasionally, until shrimp are cooked through and tomatoes are soft, 2 to 3 minutes.Season with salt and white pepper; stir in basil.Divide among 4 shallow bowls, drizzle with remaining 2 tablespoons oil, and serve..

shrimp, peeled and deveined.unsalted butter, cut into 1/8-inch pieces.

1/4 cup chopped chervil.

1/2 cup shelled edamame (thawed if frozen), 15 reserved for garnish.I wanted their full story: from childhood until 4:30 p.m. that day when the interview was scheduled to wrap up.. "Man, you're going hardcore," said Philippe, laughing.

some wine.. " Sylvie Laly, Director of Melka Estates, poured us a purple-hued red, with aromas teasing me from two feet away.. Born in the city of Bordeaux, but raised amidst corn and tobacco fields south of the city, he eventually returned to metropolitan life and enrolled in the University of Bordeaux to study geology, advancing toward a Masters in Agronomy and Enology.He'd taken a research internship at Château Haut Brion to study soils (not winemaking).

A chance encounter with Jean-Claude Berrouet, the technical director for Christian Moueix's legendary Château Petrus, led to Melka working for the Moueix-owned Dominus in California in 1991..This was his first time in the U.S., and he knew about ten words in English, but he managed.