Heirloom Tomato & Burrata Salad

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…

Green Olive Tapenade

This delicious Green Olive Tapenade is a part of our Vino & Olio tasting  experience.  It’s so easy to make a makes a light and cool summer appetizer! 1 cup Castelvetrano olives, pitted 2 cloves garlic 3 tbsp capers 1 each lemon, juiced 1 cup Round Pound Extra Virgin Italian Olive Oil 1 tsp salt…

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…

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…

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…

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…

Chocolate Mousse Pie

This Chocolate Mousse Pie recipe comes from our Trade Assistant Nicole’s great aunt Trudy.  Nicole’s mom Teresa made this pie every year for Thanksgiving and Christmas, but we think it’s a welcome treat anytime! Ingredients 2+ cups chocolate cookie wafers (Oreos) 1 stick unsalted butter, melted 8 oz cream cheese 1/2 cup sugar 1 tsp…