Heirloom Tomato and Baby Mozzarella Tart

Summer gives us some of the best fruits and vegetables of the year, but probably the best of all are beautiful, ripe, juicy tomatoes!  This Heirloom Tomato and Baby Mozzarella Tart with fresh arugula is the perfect way to enjoy the simple, fresh tastes of the season. Ingredients 3 sheets puff pastry dough (8″ x 10″)…

Chanterelle Risotto

Searching for wild chanterelles is kind of like an adult Easter egg hunt – they usually pop up after the second big rain of the autumn.  Once you are SURE that you have chanterelles in your basket, try this risotto with your finds.  Pairs wonderfully with our Rutherford Sauvignon Blanc. Ingredients 1 pound chanterelle mushrooms (or shiitake)…

Spinach And Chorizo Frittata

This spinach and chorizo frittata is super delicious and very ketogenic (very low carb) – friendly.  Full of rich flavor, this makes a wonderful brunch dish or bake in a muffin tin for an easy on-the-go breakfast for the week to come! Ingredients 2 Tbsp butter 1/3 lb chorizo, diced 1/2 lb fresh spinach 1/4…

Giant White Bean Salad With Herb Salsa Verde

Another fabulous summer creation by Chef Jamie Prouten, and one of the most requested recipes from our Il Pranzo experience menu.  Simple, rustic, and super tasty, this is our favorite summer salad!  It pairs wonderfully with our Proprietary Red Wine. Ingredients 1 lb giant white beans 2 Tbsp salt 2 bunches parsley 2 bunches tarragon 2…

Rack Of Lamb with Pecan-Herb Crust

A stunning presentation for spring rack of lamb.  The combination of pecans and herbs brings out the rich flavors of the lamb and is and surprisingly easy to make for such an elegant dish.  Pairs beautifully with our Reserve Cabernet Sauvignon. Ingredients 2 racks of lamb (Frenched, 8 ribs and 1 ½ lb each rack) 4 Tbsp…

Grilled Stonefruit & Gorgonzola Flatbread

This flavorful grilled gorgonzola and stonefruit flatbread bring together smoky-sweet grilled peaches with creamy gorgonzola in a delicious way.  This recipe was specially created by Chef Jamie Prouten to pair beautifully with our Cabernet Sauvignon wines. Ingredients 8 slices pancetta, crispy 1 lb fresh pizza dough (whole foods) 2 ea peaches 8 oz gorgonzola dolce, room temperature 2 cups…

Sesame Buttermilk Crackers

This fun cracker recipe comes to us courtesy of Napa Valley Chef, Marvin Martin, of Marvin Martin Olive Oils.  Chef likes to serve these freshly-made crackers with an artisan cheese platter or with any kind of hummus or dip. Ingredients 2 ½ cups flour 1 tsp sugar 1 tsp salt 10 Tbsp unsalted butter 1…

Sweet Potatoes With Fernet Marshmallow

This elevated sweet potato casserole with freshly-made Fernet Blanca-flavored marshmallow creme comes to us from Chef Nicholas Jones of Farmstead at Longmeadow Ranch in St. Helena.  It’s a delicious take on a holiday classic! Ingredients for Sweet Potatoes 4 pounds red-skinned sweet potatoes (or yams), peeled, cut into 1-inch pieces 5 Tbsp Round Pond Italian…

Roasted Beef Rib Eye Steak with Golden Chanterelles & Bordelaise Sauce

We are excited to share this deliciously elegant recipe with you, courtesy of the Napa Valley Bistro in Napa CA.  It pairs wonderfully with our Reserve Cabernet Sauvignon. Ingredients 1 double-cut rib eye steak I cup red cooking wine 1/3 cup sliced shallots ½ cup sliced carrots 10 sprigs parsley 1 bay leaf 2 tablespoons sliced garlic 1…

Blood Orange Rock Shrimp Ceviche

This bite-sized Rock Shrimp Ceviche is the perfect combination of tangy and sweet that pairs wonderfully with our Rutherford Sauvignon Blanc. Ingredients: 1 lb fresh rock shrimp, rough chop ½ medium lemon ½ medium red onion, minced 2 each avocado, diced 2 each Roma tomato, seeded and diced 3 tsp salt 1 small lime, juiced ½…