Pigeon Delight

I'm about to head out the door in the next few minutes to meet up with a production team that will help me develop an online series that explores my favorite street food delights in Asia with wines from around the world.

For example, what type of wine would best go with fried pigeons with a pepper salt seasoning?

(a) Merlot
(b) Pinot grigio
(c) Shiraz
(d) Chinese rice wine (eww!)

Can you believe that I'm actually doing this?

I didn't.

Aside of all the pain in the @ss details of incorporating the business, opening a business bank account, and renting out a PO box to register with the government, the whole making of this idea is quite fun.

We are basically trying out tons of "ethnic" foods and pairing them with wines which for the last 100+ years have been paired with pasta, beef steak and our "typical" western palette. We're shooting our first episode this Saturday, so if you are in Hong Kong let me know and come around!

A special thanks to those that sent out their messages of support in my first blog post. It's a new world (the blog) for me so let me know if you want to know about anything specific going on in my life or businesses. Ok, got to go now. A few pigeons await their execution and frying!