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Carrot-Coconut Bread 1200 750 Round Pond Estate

Carrot-Coconut Bread

This not-too-sweet Carrot-Coconut Bread is carrot cake’s grown-up cousin.  With our luscious Blood Orange Olive Oil, shredded coconut, and sliced almonds it’s wonderfully moist and absolutely cravable. Ingredients 2 ¾…

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Heirloom Tomato & Roasted Red Pepper Gazpacho 2048 1365 Round Pond Estate

Heirloom Tomato & Roasted Red Pepper Gazpacho

This delicious gazpacho was a hit at our recent Fall Wine Release Party, and pairs perfectly with our Rutherford Estate Cabernet Sauvignon. Ingredients 3 red peppers 2 pounds Heirloom tomatoes…

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B.L.T. Crostini 900 600 Round Pond Estate

B.L.T. Crostini

Who doesn’t love a BLT?   With slow-roasted tomatoes, creamy French cheese, and fresh arugula, this is a refined take on the American classic in perfectly bite-sized pieces. Ingredients 1 pint…

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Harvest Jambalaya 1200 750 Round Pond Estate

Harvest Jambalaya

Our Club Manager Christina calls this “Harvest Jambalaya” because her winemaker husband often works late during harvest and this is one of his favorite dinners to come home to.  Full…

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Veal Osso Buco 1200 800 Round Pond Estate

Veal Osso Buco

Perfect for a cool autumn night, this Veal Osso Buco is classically comporting and satisfying.  It tastes even better the day after – although it’s hard not to finish it…

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Roasted Red Pepper & Fontina Panini 1200 750 Round Pond Estate

Roasted Red Pepper & Fontina Panini

Chef Jamie’s marinated red pepper & fontina cheese panini makes wonderful use of those late-summer red peppers and garden-fresh basil.  So easy to make, and so delicious! Ingredients 4 each…

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Brisket Burger with Brie & Applewood-Smoked Bacon 2048 1404 Round Pond Estate

Brisket Burger with Brie & Applewood-Smoked Bacon

Created by Chef Jamie to pair perfectly with our Rutherford Cabernet Sauvignon, this Brisket Burger is topped with applewood-smoked bacon, Vidalia onion, creamy brie, and fresh arugula.  It’s burger bliss.…

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Heirloom Tomato & Burrata Salad 2048 1383 Round Pond Estate

Heirloom Tomato & Burrata Salad

Deliciously summery, this Heirloom Tomato & Burrata Salad will use the best and brightest from your summer garden and is an absolute vision when plated! ngredients 12 oz burrata 4…

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Pork Tenderloin with Crispy Potatoes & Herb Verde 1200 800 Round Pond Estate

Pork Tenderloin with Crispy Potatoes & Herb Verde

This is a new addition to our Il Pranzo menu by Sous Chef Cameron Bouldin and has fast become a guest favorite! It’s perfect for those summer grilling days and…

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Green Olive Tapenade 1200 750 Round Pond Estate

Green Olive Tapenade

This delicious Green Olive Tapenade is a part of our Vino & Olio tasting  experience.  It’s so easy to make a makes a light and cool summer appetizer! 1 cup…

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Roasted Red Pepper & Caper Tapenade 6720 4480 Round Pond Estate

Roasted Red Pepper & Caper Tapenade

This delicious spread is one of Chef Jamie’s most requested recipes from our Vino & Olio tasting experience and makes wonderful use of those summer red peppers from the garden!…

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Summer Squash Spaghetti with Halibut 1922 1200 Round Pond Estate

Summer Squash Spaghetti with Halibut

Summery, elegant, and delicious, Chef Jamie Prouten has created a gorgeous dish that is full of garden-fresh flavors that pair wonderfully with our Rutherford Estate Sauvignon Blanc. Ingredients 24 oz…

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