Manchego en Aciete de Olivia (Olive Oil)

This is a very civilized way to serve cheese to your guests. I make it up in advance and leave it marinate in the refrigerator overnight. It is wonderful paired with our new Sauvignon Blanc or our red blend Telos. Ingredients 8 ounces Manchego cheese, in 1/2 inch cubes 2 cloves of garlic, smashed 2 sprigs […]

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Range Fed Bone-In Rib Eye – Western Style

I paid a visit to the new Whole Foods Market nearby. The meat counter is filled with grass fed beef, believed to be better both for you and the environment than the grain fattened meats found at most stores. Growing up, the only meat I knew was grass (or range) fed. Prepared properly, the meat […]

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Simple Roast Potatoes – From an Idahoan!

This recipe, handed down from my father’s family, is intended as a side dish for a roast of turkey or beef. It is a reminder of my family’s emigration from Ireland at the height of the potato famine in 1848. It is a simple dish, enunciating the flavors of the potato accented by a few […]

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BBQ Ribs

There are few better ways to show off our summer wines than by pairing them with barbecue. Our new winemaker Dave Hendrickson shares his favorite BBQ ribs recipe, with a sauce he borrowed from Ina Garten* with just a few tweaks. The secret is pre-cooking the ribs at low heat and then a final turn […]

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Weeping Leg of Lamb (Gigot qui Pleure)

Our Zinfandel is a natural with lamb – this recipe for a “one-pan” leg of lamb with potatoes gratiné is wonderful at this time of year. The dish calls for a spice rub that includes paprika and ground cumin, spices that go particularly well with our Zinfandel. As a bonus, this dish is extremely easy […]

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Grilled Pork Loin with Occasio Pinot Gris Salt Rub

I love to use dry rubs on meats and fish, so am always eager to try new recipes. This dry rub, from Portland, Oregon Chef John Eisenhart, is just the thing for an autumn pork roast – an end of season grill opportunity. In addition to being an incredible rub, it has the added advantage […]

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A Fragrant Onion Tart

Every now and then a cookbook grabs my attention and I have to own it. This is the case with Deborah Madison’s new book- Vegetable Literacy. Deborah had her first food revelation during a dinner at Chez Panisse; so profound was her experience that she went on to work at the Berkeley restaurant before founding […]

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Braised Beef in the Roman Style (serves 4)

This is a dish from antiquity, a hearty meal perfect for a hearty wine like Petite Sirah. We have modernized it to include readily available ingredients like celery and carrots, but have left the Roman tradition of cloves and bay laurel. (To make it more authentic, substitute pork for beef, and use colored carrots – […]

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Spring Leg of Lamb with Garden Herbs

It’s late spring in Northern California, and the Lavender and Rosemary are abundant in my garden, survivors of a winter of foraging by the deer who tend to prefer the other garden plants. I can’t think of a better pairing for our Heritage Cabernet than a roast of lamb with these two herbs as a […]

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Fall Woodlands Risotto

My first taste of the newest vintage of our Thatcher Bay Vineyard Merlot released a cascade of memories of fall days during my student years spent searching the nearby woodlands for wild huckleberries and the elusive porcini mushroom. Our sacks filled with local bounty, we would return to the kitchen, where Mrs. G. would transform […]

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Buttered Chicken – Nello Stile di Corso

My first visit to Corso Trattoria on Shattuck in Berkeley was on a rainy November evening. I was recovering from a cold, and was looking for a hearty dish that would drive away the damp chills. My friends recommended the Pollo al Burro (quite simply, buttered chicken), which was brought to the table in a […]

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Chicken and Mushroom Julienne

Ingredients: 1 cooked chicken breast shredded 4 oz. mushrooms, sliced 1 large onion 8 oz. shredded mozzarella (or melting cheese) Olive oil Salt Pepper 1 Tbsp. flour 1 Tbsp. butter ½ cup heavy whipping cream Pinch of paprika Method: Heat the oven to 400 F. In a fry pan, sauté the mushrooms and onion until […]

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Smoking Bishop

No place on earth seems half so cold and damp as Oxford on a mid-winter’s day. Perhaps this explains the origin of the “smoking bishop,” a drink that puts cheer back into that “winter of our discontent.”

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