Songbird Parlour's Soy & Honey Marinated Mushroom Salad

This recipe comes to us courtesy of Executive Chef Stacey Combs of Songbird Parlour and Goodness Gracious Catering in Glen Ellen, CA--it's the ultimate winter recipe! The "Creekside shiitake" mushrooms can only be found at the Friday Farmer's Market in Sonoma and are far superior to anything…

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Gloria Ferrer's Sole Baked in Parchment

Nothing says springtime like fresh snap peas, shallots and a light-bodied fish like sole. Gloria Ferrer has captured the flavors of spring in this light and delicious seasonal dish, complemented by fresh flavors like lemongrass and ginger. Easy to prepare and quick to make an impression, it's a…

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Highwayman Wines' Summer Peach & Blueberry Tart

There's nothing like ripe, succulent summer peaches and tart, fresh blueberries to grace your summer table! This delicious summer dessert, brought to us by Highwayman Wines, is the perfect Sonoma summer treat. We recommend trying it alongside a cool, crisp bottle of Highwayman's Doxy Charm, a light and bright sparkling wine of rosé made in the traditional method, sure to refresh the palate…

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Songbird Parlour's Seared Scallops with Spring Green Garlic

Chef Lauren Kershner brought her delicious recipes to acclaim through her catering company, Goodness Gracious. Today, she's taking the next step with the creation of her own event venue, Songbird Parlour. If you can't get over the Songbird to experience this yourself, try this recipe at home for a delicious addition to your spring fare! INGREDIENTS 12 fresh sea scallops 2 tbsp. canola oil 1 tbsp…

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Portuguese Pot Roast, Root Vegetables, and Parsley-Sundried Tomato Topping

Recipe by Manuel Azevedo at Tasca Tasca The marinade ¾ cup (177 grams) dry red wine 6 cloves garlic, smashed 2 tablespoons (30 grams) red wine vinegar 1 tablespoon (14 grams) fine sea salt 2 teaspoons (4 grams) Portuguese spice blend (p. 21) 1 bay leaf, crumbled The pot roast 5 pounds (2.3 kilograms) boneless beef short ribs, cut into 3-inch pieces 6 ounces (170 grams) linguiça, cut into ½-inch…

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Prohibition Spirits' Figgy Pudding Cocktail

The team at Prohibition Spirits cooked up this scrumptious little cocktail using two of their signature cordials--Figcello and Limoncello di Sonoma. Check out how to order them here, and bring some fruitiness, tartness and sweetness to your holiday cocktail hour! INGREDIENTS 1 oz Figcello di Sonoma 1 oz Limoncello di Sonoma 3 oz Cranberry Pomegranate Juice Garnish: lemon wheel and loose…

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Refreshing Summertime Cocktails from Hanson of Sonoma

Hanson of Sonoma Distillery knows how to put a fresh spin on summer! Their small-batch vodkas, made from organic grapes, are the perfect thirst-quenchers for long days under the Sonoma sun. These three cocktails put their Habanero Vodka front and center. Serve these three cocktails at your next barbecue, and wow your guests with a spicy kick! The Kickin' Greyhound 1.5 oz Hanson Habanero Vodka 2…

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St. Francis Winery's Smoked Salmon and Capers Deviled Eggs

St. Francis Winery & Vineyards' Executive Chef Peter Janiak came up with this fabulous twist on deviled eggs. Perfect for your next Sonoma picnic or to use leftover eggs from Easter, these salty, smoky, briny and unctuous eggs offer an explosion of flavors and textures to enjoy! Chef Janiak recommends pairing this with St. Francis' elegant Sonoma County Rosé. INGREDIENTS 6 each hardboiled eggs…

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Kunde Family Winery's Shrimp Crostini with Fresh Dill

Kunde Family Winery serves this appetizer at the height of spring, when fresh herbs like dill and green onions are in season. Serve this to start off a meal, or on its own for an afternoon picnic or winetasting. With bright lemony flavors, the crostini pair beautifully with Kunde's Block 4SB20 Sauvignon Blanc--yum! INGREDIENTS 1 sourdough baguette – thinly sliced Olive oil 8 oz package cream…

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