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…

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…

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…

Grilled Carrot Hummus

The smoky sweetness of the grilled carrots combined with the silky-smooth citrus flavor of Round Pond Blood Orange Olive Oil makes this anything but the same-old hummus.  Created by Chef Jamie Prouten to pair beautifully with our Cabernet Sauvignon wines. Ingredients 5 carrots, grilled ½ cup canned garbanzo beans 3 Tbsp garbanzo bean liquid 3…

Fennel and Orange Salad

Sunny, light, and refreshing, this salad is as pleasing to the eye as it is to the palate.  It pairs perfectly with our Rutherford Sauvignon Blanc. Ingredients 3 bulbs fennel, sliced thinly ½ cup lemon juice ¼ cup radish, sliced thinly 1 cup Round Pond Blood Orange Olive Oil ¼ cup lemon juice 1 tsp tarragon, chopped…

Classic Bolognese

This traditional Bolognese recipe comes from our good friend, Joan Stagnaro. She says that just the smell of it simmering in the kitchen all day makes her think of cold weather & sweaters. Paired with our old-world style Proprietary Super Tuscan, this is la ottimo cena (the best dinner)! Ingredients 1 lb beef stew meat 1 lb lamb…

Sugo All’Amatriciana

This traditional pasta sauce is based on Guanciale (cured pork jowl), Pecorino cheese, and tomato.  Originating from the town of Amartice in mountainous Lazio, the Sugo all’Amatriciana is one of the best-known sauces in Italian cuisine, and pairs wonderfully with our Proprietary Super Tuscan. Ingredients: 1 lb guanciale or bacon, diced 2 Tbsp Round Pond Italian Varietal Extra Virgin…

Roasted Beet Salad

The addition of grapefruit that provides a balance of earthiness with a splash of acidity in this beautifully colorful Roasted Beet Salad. The acidity of the citrus is a perfect complement to our Proprietary White Wine. Ingredients: 4 red beets 3 yellow beets 4 Tbsp olive oil 4 tsp salt 1 tsp pepper 4 Tbsp…

parm mushroom gnocchi

Parmesan Gnocchi With Mushrooms

This Parmesan Gnocchi with Mushrooms is easier to make than you think and makes such an impressive entrée when paired with our Reserve Sauvignon Blanc. Ingredients: 12 oz water 1-1/2 sticks unsalted butter 9 oz all-purpose flour 6 eggs 7 oz Parmesan cheese, grated 8-10 oz hen of the woods mushrooms 4 Tbsp shallots, minced 1…