Blog

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 »

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

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... Read More »

What better way to drink wine as a precursor to drinking wine at the table than with a cocktail holiday sangria to kick off your holiday feast? We share this fruit-forward fall recipe because we love its pomegranate touch. Pomegranates originated in the region from Iran to Northern India, in season from October through February, and play a part in so much Mediterranean cuisine, like we serve at... Read More »

Recipe submitted by Eric Markson, Sonoma Valley Inn

In Sonoma, the holiday season means fresh Dungeness Crab enjoyed by friends and family in Cioppino on Christmas Eve, New Year’s Eve or both. It’s always great to have at that busy time of the year, when some show up early, others late (you know who you are) and they are greeted with a Seafood feast in a bowl of delicious. Enjoy!

INGREDIENTS

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 »

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... Read More »