Carrot-Coconut Bread

This not-too-sweet Carrot-Coconut Bread is carrot cake’s grown-up cousin.  With our luscious Blood Orange Olive Oil, shredded coconut, and sliced almonds it’s wonderfully moist and absolutely cravable. Ingredients 2 ¾ cup flour 1 ½ tsp cinnamon ½ tsp nutmeg 1 tsp salt ¾ tsp baking powder ¼ tsp baking soda 1 cup finely-shredded dry coconut…

Harvest Jambalaya

Our Club Manager Christina calls this “Harvest Jambalaya” because her winemaker husband often works late during harvest and this is one of his favorite dinners to come home to.  Full of fresh late summer and autumn vegetables with a bit of flavorful heat to warm you up from the inside, this hearty dish pairs wonderfully…

Veal Osso Buco

Perfect for a cool autumn night, this Veal Osso Buco is classically comporting and satisfying.  It tastes even better the day after – although it’s hard not to finish it all at once.  Pairs wonderfully with our Rutherford Cabernet Sauvignon. Ingredients 2 (8-ounce) veal shank pieces 1 ½ Cabernet Sauvignon ¼ cup Round Pond Italian…

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…

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…

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…