This exquisite dish can be prepared very quickly and is perfectly matched with Anaba Wines' JMcK Estate Vineyard Chardonnay. We love it year-round for its versatility, ease and wow-factor! Recipe Information Prep Time: 5 Minutes Cook Time: 10 Minutes Total Time: 15 Minutes Total Servings: 2…
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What do artisanal flatbread crackers, salami and dried fruits all have in common? They share a home on Abbott's Passage's cult-famous grazing boards. Not only are they delicious, but they pair well with almost anything. Hosting a dinner party and need to elevate your appetizer game? Want to add some…
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In the fall, our palates and tummies long for heartier fare. This recipe comes from Serres Ranch Wine, where bold flavored wines pair well with bold dishes. Perfect for fall evenings on the patio with friends or family, this rich and creamy pasta dish naturally goes well with their 2018 Buchanan…
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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…
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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…
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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…
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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…
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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…
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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…
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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…
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