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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

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

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

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

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

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 with Kunde Family Winery's Cabernet Sauvignon - Drummond.

Ingredients:

1 cinnamon stick

1 star... Read More »

Pear Cranberry Crisps with Pecan Crumble Topping

This recipe was created by Marcia Kunde Mickelson and was featured in her latest book Kunde Style-Family, Food and Wine. The crumble features all the fall flavors we love—pears, pecans, cranberries and cinnamon. It serves 6-8 people which is perfect for a family holiday dinner. Pair it with Kunde Family Winery 1904 Dessert Cuvée.

Ingredients:... Read More »

Almond Infused Flan Paired with Ceja Vineyards "Dulce Beso" Late Harvest Dessert Wine and "Dulce Amor" Red Dessert Wine

This is a classic Mexican dessert with a fabulous twist perfect for the upcoming holiday season. The recipe was created by Amelia Ceja, the mother of Ceja Vineyards' marketing and sales director Dalia Ceja. Amelia is an incredible chef who combines her rich Mexican heritage and... Read More »