The perfect segue between summer and fall, this fantastic recipe with its beautiful autumnal colors comes to us courtesy of Chef Victoria Acosta from The Grill at Meadowood Resort. Ingredients 5 lbs. assorted color baby beets (reserve one of each color for shaving raw) 3 Tbsp sugar 3 Tbsp salt ¼ cup freshly squeezed orange juice…
The addition of arugula gives a nice contrast in texture and flavor to the creamy spice of the horseradish, and the pretzel bun adds a bit of fun to this classic, crowd-pleasing sandwich. Pairs wonderfully with our Proprietary Red Wine. Ingredients 4 chicken breasts 2 bunches chives, cut into 1” sticks ¼ cup red onion,…
A true American Classic: The Chicago Hot Dog – with a Napa Valley-inspired twist! Ingredients For Hot Dog 4 5-Dot Ranch Hot Dogs (all beef hot dog recommended) 2 vine ripe tomato, sliced in half 4 pretzel bun 1 cup arugula 32 pickled ramps (ingredients/recipe below) 4 Tbsp picked mustard seed (ingredients/recipe below) Pickled Ramps…
We are excited to share this secret Herb Chutney recipe that comes to us courtesy of the Dabba Food Truck in the North Bay and Napa, CA. This sauce goes wonderfully with sautéed vegetables, and grilled meats, and can even add a great kick to a steamed or poached fish. Enjoy! Ingredients 13 Tbsp fresh cilantro…
This rich duck recipe with a nutty wild rice and salsify is just the thing for a special holiday meal when you want something elegant to pair with our Reserve Cabernet Sauvignon. Ingredients 3 duck breasts 2 cups chicken stock 2 cups wild rice 8 cups water 3 Tbsp butter 1 bay leaf 4 thyme…
Sunny, simple, and fresh; all wonderful traits for an appetizer to have. The preserved lemon and avocado in these delectable Ahi Tuna Bites complement the creamy body of our Rutherford Sauvignon Blanc perfectly. Ingredients 1 lb ahi tuna (sushi grade), cut into 1/2” cubes 6 6-inch corn tortillas, cut into 3” by ¾” strips and fried 2…
What a fantastic combination of flavors in these goat cheese stuffed figs with cassis glaze! With the layered sweetness from the figs, creamy tang from the goat cheese, and smokiness from the pancetta, this makes a fantastic appetizer. Ingredients 12 green or black mission figs 6 slices pancetta, thinly sliced and cut in half lengthwise…
This refreshing salad is perfect as a light supper or as a side to your barbeque fare. It pairs fantastically with our Proprietary Nebbiolo. Ingredients 1 bunch asparagus, thin 2 radishes, diced 2 scallions, diced 1 bunch baby arugula 2 Tbsp Round Pond Meyer Lemon Olive Oil 2 Tbsp Round Pond Lemon Pepper Olive Oil 2…
A beautiful pop of color on any holiday table, Chef created this butternut squash bruschetta with homemade ricotta and crispy sage – a perfect pairing for our Jannine Bovet Reserve Sauvignon Blanc. Ingredients 3 cups whole milk 1 cup heavy cream 1 ½ Tbsp distilled white vinegar 3 tsp salt ½ butternut squash, peeled and…
