Muscardini Cellars' deep red wines, from their Syrahs and Zinfandels to their Sangioveses and Barberas, sing alongside the big protein and bold flavors of this delicious dish. The folks at Muscardini took this classic American favorite and brought it to the next level with a few tablespoons of bourbon. Whip up a batch of these joes on a cold winter's night and pop a cork on one of their selections…
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This festive dessert comes to us from the Songbird Parlour and is perfect for a cocktail-style party for the holidays. Chef Lauren Kershner's popular venue is right on the banks of Sonoma Creek in the historic Jack London Village. Oranges are abundant and easy to come by in the months December-March. Try a vanilla ice cream with lemon instead of orange for another interesting dessert. Enjoy…
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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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Families from around the world love this wintery treat, and many cultures have their own special spin. Italian Hot Chocolate is thick and creamy, and almost its own dessert (we never say no to Tiramisu, of course). In the Della Santina house growing up, owner Rob, his siblings, and many cousins loved to delight in a cup of cocoa and listen to stories told by Nonno of his Italian life before coming…
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by Sheana Davis, The Epicurean Connection Yields 4 cups There's nothing more comforting on a winter's day than a pile of creamy, cheesy mashed potatoes! The Epicurean Connection, a Sonoma Valley cheesemaking school, created these with Vella Cheese, a local cheese company, to take the winter blues away. Enjoy them whenever you need a feeling of home. INGREDIENTS: 2 pounds baking potatoes, peeled…
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Recipe submitted by Eric Markson, Sonoma Valley Inn In Sonoma, winter means fresh Dungeness Crab enjoyed by friends and family, highlighted best through Cioppino, a regional dish popularized by California's first Italian immigrants. Often served on Christmas Eve, New Year’s Eve or both, it's become a seasonal favorite. Cioppino is easy to make, but make sure you use the freshest seafood you can…
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The holiday season and cool temperatures call for a hearty menu. Impress your guest with a dish other than turkey or ham with a pork rib roast. Plus, a bone-in main protein is a show stopping centre piece for your holiday table! This roast has a crispy exterior and succulent interior, pair it with sides of roasted potatoes and seasonal vegetables. Grab a bottle of Spann Vineyards' Cabernet Franc…
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Recipe by Caranguejo à LaSalette My mother has been making this dish on New Year’s Day for as long as I can remember. Although she lays out a veritable smorgasbord, I simply opt for a bowl of crab stew with a side of salad and garlic bread accompanied by a glass or two of red wine. I can’t think of a better way to start the year. The romaine salad is our adaptation of the common Caesar salad. The…
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