Syrah: smoky and tannic, full bodied and green, a compliment to meat and grilled fish. After smoking blueberries and eating far to many, I realized that their flavor profile was similar to a glass of syrah, though as is the whole mirroring of flavors fell short. If I was to make a edible syrah as part of a dish, I needed to pique and highlight more of the palate and olfactory nerve. I searched our larder and surfaced with piquillo peppers and our honey-lemon marinated chanterelle mushrooms. I needed something to carry the smoked blueberries; our hot yogurt proved the proper vehicle. Now I just needed the meat, in this case braised beef cheeks to pair with our edible syrah. The dish combines several flavors all working together as a united whole.