Nana Kinney was born in Missouri, and she learned to cook at a young age. This is her recipe for those end of season green tomatoes you might have hanging.
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 […]
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 […]
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 […]
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 […]
A dry, crisp Rosé wine is an excellent pairing with a wide variety of foods. Personally, when I think of our Rosé of Pinot Noir, I think of the Mediterranean, and of saffron infused fish stews. This is a recipe that my family has used from time to time when we are in the mood […]
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 […]