Roasted Vegetable Medley

Chef Jamie combines colorful winter vegetables with the smoky garlic flavor of our Infused Garlic Oil with the sweet tang of our Meyer Lemon Citrus Syrup in this simple roasted vegetable medley.  Pairs wonderfully with our Proprietary Super Tuscan. 1/2 head cauliflower 1/2 head purple cauliflower 1/2 head orange cauliflower 1/2 red onion, thickly sliced…

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,…

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…

Beet and Goat Cheese Terrine

This terrine makes a beautiful brunch dish for a special gathering.  If you can’t find watercress, you can substitute baby or micro arugula. Serve with our Reserve Sauvignon Blanc. Ingredients 8 golden beets, unpeeled 6 ounces fresh goat cheese 2 ounces cream cheese 1 Tbsp fennel, finely diced 3 Tbsp lemon juice 1 Tbsp tarragon, lightly…

Goat Cheese and Zucchini Cake

This French recipe for goat cheese and zucchini cake makes a wonderful accompaniment to a picnic or a lovely light meal.  It pairs wonderfully with our Reserve Sauvignon Blanc. Ingredients 1-1/2 pounds zucchini 3 large eggs 2/3 cup all-purpose flour 1 tsp baking powder 1/4 cup + 2 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil…

Cauliflower Potage

Earthy and elegant, this creamy cauliflower soup is a “wow” for a dinner party.  Leave out the roasted apples and it’s easy enough for a weeknight. Pair with our Rutherford Sauvignon Blanc. Ingredients 1 lb Yukon Gold Potatoes, diced 2 cloves garlic, chopped 3 large heads cauliflower, diced Salt and pepper to taste 2 golden delicious…