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 cherry tomatoes ¼ cup Round Pond Italian Varietal Extra Virgin Olive Oil 1 small baguette 1 cup Fromage Blanc cheese 6 slices thick cut bacon,…

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. Ingredients 2 Tbsp mayonnaise 2 Tbsp Dijon mustard 1 lb ground beef brisket (ask your local butcher to grind) 2 bakery english muffins or favorite…

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 pairs wonderfully with our Proprietary Super Tuscan. Ingredients 2 lbs pork tenderloin 4 Tbsp paprika 4 Tbsp brown sugar 4 Tbsp salt 4 Tbsp pepper…

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 Castelvetrano olives, pitted 2 cloves garlic 3 tbsp capers 1 each lemon, juiced 1 cup Round Pound Extra Virgin Italian Olive Oil 1 tsp salt…

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! Ingredients 4 each red peppers ¼ cup capers 1 each shallot, minced 1 cup Round Pond Meyer Lemon Olive Oil 1 each lemon, juiced 1…

Blood Orange Meringue Tarts

Chef Jamie’s Blood Orange Meringue tarts are deliciously elegant, with the unmistakably sultry sweetness of fresh Blood Orange juice and our exceptionally pure Blood Orange Citrus Syrup. Ingredients 2 pkgs mini phyllo dough shells (30each) 2 cups blood orange juice 4 each blood oranges, zested 1 cup sugar ½ cup Round Pond Blood Orange Citrus…

Meyer Lemon Vinaigrette

This sunny and flavorful vinaigrette works well as a marinade and as a dressing for any salad that could use the sweet acidity of the magical Meyer Lemon. Ingredients 2 Tbsp shallots, minced 1 cup Meyer lemon juice 1 tsp Dijon mustard 2 cups Round Pond Italian Varietal Extra Virgin Olive Oil 1 cup Round…

Grilled Herb-Marinated Chicken w/ Fennel & Parmesan Polenta

This has been one of our most-requested Il Pranzo recipes to date!  Chef Jamie’s creation is perfect for those summer grilling days, and pairs wonderfully with our Reserve Cabernet Sauvignon.  The creamy, cheesy polenta plays perfectly off the vibrant flavors found in the grilled chicken. Ingredients 1 ea. chicken (broken down into 8 pieces) 2…

Chocolate-Cabernet Truffles

These Chocolate-Cabernet truffles are incredibly decadent and perfect with a glass of our Rutherford Cabernet Sauvignon.  What could be more perfect? For Centers 14 ounces bittersweet chocolate, chopped 1/4 cup Rutherford Cabernet Sauvignon 2 tablespoons crème de cacao 2 tablespoons crème de cassis Pinch of salt 1/2 cup heavy whipping cream For Coating 8 ounces…

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…