Here’s Chef Friday’s curated selection of greasy delights to enjoy alongside wine:
1. Chips and their Savoury Crunch
A clear fan-favourite, whether it’s dill pickle, ketchup, or all dressed, chips hold top-tier status for wine pairings. Chef Massimo Capra shares this view. After a bustling day at the restaurant, he opts for a loaded platter of nachos with a glass of white wine.
Also, Chef Friday’s “nacho recipe” isn’t your average snack. He pairs it with Greasy Fingers white, a lively Sauvignon Blanc that, he says, harmonizes with the brininess of the chips flawlessly.
2. Pizza Bite Fusion
Second on the list is a crave-worthy combination: grilled cheese meets pizza. Add pepperoni and marinara to the grilled cheese, pair with red wine, and you’ve got a bite for the whole family—and a sip reserved for the grown-ups.
3. Fries – Poutine Optional
Matching up with Chef Mark McEwan’s indulgence, golden fries immersed in green goddess and ranch, served with white wine, is a simple pleasure. Chef Friday’s advice for restaurant-style fries? Double-fry with a fine toss of cornstarch and seasoning in between for a crisp finish. You can also skip the prep and grab a box of his legendary crinkle-cut fries at Friday Burgers.
4. Fried Chicken
Always a go-to, fried chicken pairs excellently with chilled wine. Chef Bob Blumer’s choice is Korean fried chicken with a cold white in hand. Whether it’s your favourite takeout or mom’s spicy Southern-style fried chicken, Joe suggests a chilled glass of Greasy Fingers white to balance the heat and amplify the crunch.
5. Burgers
Although fifth in line, burgers remain first in Chef Friday’s heart. The “King of Burgers” chef insists the secret lies in a solid foundation: premium beef, quality cheese, standout sauce, and fresh local buns. As for the wine, Greasy Fingers red is a bold match for the meaty richness. “When I saw the burger on the bottle, I knew this wine was made for me, so I got my liquor license to sell it with my burgers,” Chef Friday says. Want a chef’s take at home? Chef Michael Hunter substitutes the beef for venison to give this comfort food a refined mouthfeel.
For Chef Friday and fellow culinary icons, wine matching isn’t just about precision, it’s about gastronomic joy. Now, let the bottle and the bite do the speaking.
