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…

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 halibut, divided into 4-6-oz portions 3 zucchini 3 yellow squash 2 Tbsp Round Pond Estate Italian Olive Oil  2 tsp salt ½ tsp pepper For…

Chili-Lime Grilled Corn

This grilled corn on the cob with chili-lime butter ups the ante on your backyard barbeques.  The combination of chili and lime adds delicious spice to the sweet smokiness of the grilled corn, pairing wonderfully with our Reserve Sauvignon Blanc. Ingredients 4 ears corn on the cob, husk removed 4 tsp Round Pond Italian Varietal Extra…

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…

Brassica Salad

This beautiful Brassica Salad is as bright and colorful as summer itself and pairs perfectly with our Rutherford Sauvignon Blanc. Ingredients 2 cups broccoli, sliced thin 1 cup cauliflower, sliced thin 1 cup purple cauliflower, sliced thin 1 cup cheddar cauliflower, sliced thin 1/2 cup toasted pistachios 1/2 cup golden raisins 1/2 cup parsley leaves 1/2 cup Meyer lemon…

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…

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…