Deliciously summery, this Heirloom Tomato & Burrata Salad will use the best and brightest from your summer garden and is an absolute vision when plated! Ingredients 12 oz burrata 4 tsp salt 2 Tbsp, plus 1 tsp Round Pond Estate Italian Extra Virgin Olive Oil 2 cups large diced Italian bread 1 tsp pepper 4…
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. Check out our BBQ 4-Pack for perfect pairings! Ingredients 2 lbs pork tenderloin 4 Tbsp paprika 4 Tbsp brown sugar 4 Tbsp salt 4 Tbsp pepper 10-12…
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…
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…
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…
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…
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…
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…
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…
This focaccia bread recipe was created by our Executive Chef Jamie Prouten to serve alongside our Il Pranzo Lunch and Garden to Table Brunch. It’s a wonderfully versatile and always welcome side to any meal or cheese plate, and so easy to make. Ingredients 4 cups warm water 3 Tbsp yeast 2 ½ Tbsp sugar…
