Hats off to Chef Doug Svec and owner Brad Ball of Social. They are not only featured in the February issue of Food + Wine magazine, they made the cover with Svec’s dish of crispy chicken thighs with golden raisin compote.

Inside the issue, the recipe is featured as part of an article by Kristen Donnelly on edgy wines “made with ancient wine techniques.” Ball recommends two pairings for Svec’s dish. The edgy choice is a Sherry-like white from France’s Jura region. The accessible wine is a honeyed Washington State Riesling.

Looks so good, I’m tempted to run over there and get me some.