Chili-Braised Short Rib Sopes

Sopes are thick tostada that is only fried to cook the outsides while keeping the inside soft and delicious. Chef Jamie’s Chili-Braised Beef Shortrib Sope with radish, goat cheese, cilantro, and Chili Oil makes a fantastic appetizer and pairs wonderfully with our Proprietary Red Wine! Ingredients:For the short ribs2 lbs beef short ribs2 each carrots2…

Braised Shortrib Flatbread

This delicious flatbread recipe was a hit at our recent Spring Wine Release Party! With juicy braised shortrib, smoked gouda, and pickled chilies, it was amazing paired alongside our newly-released Rutherford Estate Cabernet Sauvignon. Ingredients 2 lbs boneless beef shortribs2 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oilsalt and pepper1 each yellow onion, diced2…

Vadouvan Chicken Sandwich w/Grilled Lemon Aioli

The addition of Vadouvan spice to this chicken sandwich is artfully combined with a fantastically versatile Meyer Lemon aioli topping, making this a stellar paring for our Proprietary White Wine. Ingredients 4 each Roma tomatoes 2 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil 1 Tbsp salt 1 Tbsp thyme, chopped ½ cup plain yogurt 1…

Fried Stuffed Green Olives

  These garlic and shallot-stuffed fried green olives are absolutely delicious.  They are fantastic as appetizers or served alongside a fresh green salad and paired with our elegant Reserve Sauvignon Blanc.   Ingredients 24 whole garlic cloves 1 cup Round Pond Spanish Varietal Extra Virgin Olive Oil 1 bay leaf 2 tsp chopped thyme 2 Tbsp minced shallot…

Duck Confit Grilled Cheese With Pear Mostarda

Grilled cheese is the ultimate comfort food, but Chef Jamie has elevated this classic with the addition of smoky, rich duck confit, and the delightfully sweet tang of a pear mostarda. Wonderfully decadent, this sandwich works wonderfully as an appetizer and pairs wonderfully with our Reserve Cabernet Sauvignon. Ingredients 4 pears, cut into small cubes…

Roasted Garlic & Mushroom Flatbread with Kale Pesto

This delicious and easy flatbread makes an impressive pairing for our Proprietary Left Bank Blend, and can be easily sliced into bite-sized pieces and served as canapes. Ingredients 2 each “Stonefire” brand flatbreads or naan breads 3 packs Maitake mushrooms 6 oz. Crescenza cheese 2 heads garlic 1 Tbsp Round Pond Italian Varietal Extra-Virgin Olive Oil…

Achiote-Spiced Grilled Chicken Wings

Just the right amount of spice with the perfect citrus bite, these grilled chicken wings with their mild, peppery Achiote marinade are the perfect pairing for our Proprietary Red Wine. Ingredients 4 oz Achiote paste 2 Tbsp Round Pond Meyer Lemon Olive Oil 4 dozen chicken wings 6 limes or lemons, juiced ¼ bunch cilantro,…

Top 5 Tips For Holiday Entertaining In Napa Valley Style

With its pleasing laid-back vibe and beautiful attention to detail, Napa Valley is famous for its comfortable yet elegant aesthetic.  This combination translates perfectly into an approach to entertaining for the holidays that wows guests with sophistication and polish, yet is easy to execute. Here are our top 5 tips for bringing the spirit of…

What Chefs Bring To Holiday Dinner

Tis’ the season for gathering en masse and savoring the company of our nearest and dearest over tasty bites and decadent dinners.  Who knows better how to feed the whole clan than the “artists in aprons” called chefs? We asked a few of our favorite Napa Valley chefs what they bring for the table when they go visiting – and we…

Cauliflower and Potato Gratin

Chef Conor Esser at Kitchen Door in Napa gives us this fantastic potato au gratin recipe incorporating one of his favorite winter vegetables: cauliflower.  Chef says, “As a child, I always loved when my mom would make potatoes au gratin, often my favorite part of holiday meals…Cheers, and Happy Holidays!” Ingredients  1 small head cauliflower, 1.5-2 lbs, washed and…