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 fall recipe! The "Creekside shiitake" mushrooms can only be found at the Friday Farmer's Market in Sonoma and are far superior to anything you'll find at a grocery store. Try it as an opener to Thanksgiving dinner or as a healthy and simple…
Read More
This recipe from the Sangiacomo Family has passed down three generations from their Nonni Maria Julia. These big, hearty raviolis with rustic sauce are full of flavor! The wine to pair needs richness in body to complement with the ample texture and sumptuousness that comes with ravioli filling. Try one from Sangiacomo Family Wines for the most authentic pairing! DOUGH INGREDIENTS: 3.5 cups All…
Read More
As one of the early trailblazers of farm-to-table fare in Sonoma Valley, the girl + the fig knows a thing or two about how to make vegetables shine. This sweet and savory side dish is sure to make your fall table or Thanksgiving dinner even more special! Serves 8-10 people as a side. INGREDIENTS: 1 Delicata squash 1 Acorn squash 1 Small butternut squash 2 Tablespoons extra virgin olive oil 2…
Read More
Impress your friends and family with this extremely flavorful lasagna-like dish. Written by Shaun Myrick, this celebrated Greek dish makes for the perfect fall Sunday supper or holiday showpiece. We recommend serving with a salad and the delicious 2017 Laurel Glen Estate Cabernet Sauvignon. Yassou! INGREDIENTS 2 eggplants — about 3 pounds 1 yellow onion, diced 3 cloves garlic, minced ½ pound…
Read More
Taub Family Outpost's Chef Trevor Anderson created this velvety soup to showcase the flavors of fall in Sonoma Valley. Complemented by the crunchiness of the Curry Granola, there is a marriage of amazing textures, as well as flavors! Serve it as a Thanksgiving Day opener or on a cool fall night. Serves 10 to 12. SOUP INGREDIENTS ¼ pound butter 1 butternut squash, peeled and large dice 1 yellow…
Read More
Pangloss Cellars Executive Chef Tim Hammack loves to celebrate Sonoma by focusing on local farms and gardens. Our summer hen recipe takes full advantage of Sonoma’s late summer's and early fall's bounty, including summer squash, heirloom tomatoes, fresh herbs and more. We recommend savoring this delicious dish with a glass of Pangloss Pinot Noir. PREPARING THE HEN INGREDIENTS FOR THE BRINE 1 qt…
Read More
Golden persimmons dominate the farmers markets throughout the fall in Sonoma Valley. Chef Jen Demarest of Baker & Cook harnesses persimmon's sweet succulence with tangy cranberry to bring out the best of the season. Whether you serve these as a breakfast treat or as dessert, or swap them out for cupcakes at your next birthday party, you're sure to create a crowd pleaser. Makes 9 individual bundt…
Read More
This fresh salad by Glen Ellen's Star's Chef Ari Wasserman captures all of the best flavors of fall, balancing crisp textures and essences of apples, citrus and greens with earthy flavors of the walnuts and the cheese. A stunner for your autumnal equinox table! SALAD INGREDIENTS: 1 head escarole 1 head castelfranco radicchio 1 spear each red and yellow endive 1/4 cup toasted walnuts 1 honey…
Read More
Created by Taub Family Outpost's Chef Trevor Anderson, this fresh and inspiring recipe makes any fall meal a total hit! Serve it on its own for a light meal or serve it alongside rotisserie chicken or a roast. It's an inspiring take on a beet salad that is sure to bring your palate to new heights. Serves 4 to 6 people. INGREDIENTS 4 medium beets (any color) 1 orange cut in half 1 bunch thyme 3…
Read More
Marcia Kunde Mickelson created a unique and delicious dish to serve at your next holiday dinner: Asian fusion beef short ribs. It was featured in her latest book Kunde Style-Family, Food and Wine and serves four. These oven braised short ribs have a rich Asian flavor influence and pair perfectly…
Read More