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…
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This elegant soup, currently a part of their seasonal menu for the Food & Wine Pairing, hails from Three Sticks Wines & Chef Brooke Garlieb. It's everything we love about fall and winter recipes--seasonal squash with its sweet and savory flavors, rich texture, and soul-warming satisfaction. Serve it…
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Late summer/early fall marks the last of the juicy nectarines from the farmer's market here in Sonoma. Nectarines plus creamy burrata and salty prosciutto makes for the perfect dish after a hot day. Coursey Graves’ Chardonnays bring it all together, matching the stone fruit vibes and cutting through…
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From Anaba Wines 'in-house chef, Maria Lynn, this vegetarian dish is an utter delight and the earthy and savory notes of the mushrooms with their Wildcat Mountain Vineyard Pinot Noir are a match made in heaven. RECIPE INFORMATION Prep Time: 10 Minutes Cook Time: 60 Minutes Total Time: 70 Minutes…
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This vegetarian dish is hearty and delicious paired with a Laurel Glen Vineyard Estate Cabernet Sauvignon. It's a hearty, comfort-food casserole that has no meat and LOTS of vegetables. Laurel Glen works with Shaun Myrick, a talented recipe developer, who always comes through with something…
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This recipe has been handed down over three generations of the Della Santina family--a staple in their great-grandmother's kitchen and now a regular menu item in their restaurant. Legend has it, you would never leave her house hungry. Their Tortellini in Brodo always reminds us of the holidays as…
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This classic French dish is the stuff of culinary legend, especially when it's prepared with Sonoma's famed Liberty Farms duck and paired alongside Sojourn Cellars Gap's Crown Vineyard Pinot Noir. Hearty, earthy and utterly succulent, it's the perfect dish to enjoy on a cold winter night. Serves 4…
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Bring simple, delicious flavors to your table with this Mediterranean-inspired chicken dish. McEvoy Ranch's Organic Herbes de Provence Olive Oil adds a fragrant, herbaceous note that pairs perfectly with the fresh ingredients and tender chicken. Prep Time: 10 minutes | Cook Time: 30 minutes |…
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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…
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Nothing says "holiday season" like stuffing! This special stuffing recipe, shared with us by Glen Ellen Star's Chef Ari Weiswasser, distinguishes itself by the use of sourdough bread, which imparts a wonderful tanginess to an otherwise rich dish. Whether you serve it with your Thanksgiving turkey or…
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