This spinach and chorizo frittata is super delicious and very ketogenic (very low carb) – friendly. Full of rich flavor, this makes a wonderful brunch dish or bake in a muffin tin for an easy on-the-go breakfast for the week to come! Ingredients 2 Tbsp butter 1/3 lb chorizo, diced 1/2 lb fresh spinach 1/4…
A stunning presentation for spring rack of lamb. The combination of pecans and herbs brings out the rich flavors of the lamb and is surprisingly easy to make for such an elegant dish. Pairs beautifully with our Reserve Cabernet Sauvignon. Ingredients 2 racks of lamb (Frenched, 8 ribs and 1 ½ lb each rack) 4 Tbsp…
This elevated sweet potato casserole with freshly-made Fernet Blanca-flavored marshmallow creme comes to us from Chef Nicholas Jones of Farmstead at Longmeadow Ranch in St. Helena. It’s a delicious take on a holiday classic! Ingredients for Sweet Potatoes 4 pounds red-skinned sweet potatoes (or yams), peeled, cut into 1-inch pieces 5 Tbsp Round Pond Italian…
We are excited to share this deliciously elegant recipe with you, courtesy of the Napa Valley Bistro in Napa CA. It pairs wonderfully with our Reserve Cabernet Sauvignon. Ingredients 1 double-cut rib eye steak I cup red cooking wine 1/3 cup sliced shallots ½ cup sliced carrots 10 sprigs parsley 1 bay leaf 2 tablespoons sliced garlic…
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…
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…