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Submitted by Chef Antonio Ghilarducci

Depot Hotel Restaurant and Garden
Sonoma

This recipe is easily among my favorite ways to prepare pork.  Also, this can be easily adapted for a party of four to a banquet of forty.  The pork loin is slow roasted till moist and tender and served with a lightly sweet sauce and beautiful bitter endive.  This combination makes a truly elegant main course suitable for any meal.  Enjoy!

Serves 6 as a main course

Ingredients

• 1 3# Piece of Boneless Pork Loin trimmed and tied
• 12 Heads of Belgian Endive
• 1 bottle good, but not great Vin Santo
• 3 Shallots
• 5 Large Cloves of Garlic, peeled
• ½#  Shelled Walnuts
• Good quality olive oil
• Granulated Sugar
• Unsalted Butter
• Kosher Salt
• Freshly Ground Black Pepper

From April through June is the best time to get ripe, delicious strawberries from California. Though most of us are still peeling off winter parkas and drying out from the rains, it's the height of the season for strawberries. This tasty recipe pairs the classic shortcake with fresh berries and whipped cream for a slice of heaven.

 

 

                By Vincent Nattress, Culinary Consultant to Napa Free Range Beef

FOOD+WINE PAIRING
Although Cabernet Sauvignon is often heralded as the perfect foil for steaks, a wine such as Merlot, with softer and fruitier notes and lower acid, is a better match for beef prepared with saltier, sharper and more savory marinades.

INGREDIENTS

Serves 2-4

• Two 10-12 ounce New York steaks
• 1 clove garlic, thinly sliced
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon soy sauce
• 1 tablespoon olive oil
• 1 teaspoon cracked black pepper

Chef's Recipe Notes:
This simple chicken dish has subtle touches of porcini and aged Parmigiano Reggiano, both of which add a light earthiness and nuttiness to the dish. The Parmigiano and the wine also add balanced saltiness and acidity to round out the dish.

Marco Fiorina
Restaurant Chef/Owner
Posticino

INGREDIENTS
Serves 2-4

• 2 tablespoons butter
• 3 tablespoons olive oil
• 4 boneless, skinless chicken breasts
• Sea salt and freshly ground black pepper, to taste
• 1/4 pound fresh porcini mushrooms, cleaned and  sliced (reconstituted, dried porcinis can be  substituted, as well as other deeply flavorful mushrooms)
• 1/4 pound Parmigiano Reggiano cheese, shaved   thinly with a vegetable peeler
• 1/2 cup white wine
• 4 fresh thyme sprigs
• 2 garlic cloves, minced
• 1/2 pound spinach

 

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Recipe by Chef Andrei Litvinenko
Kendall-Jackson Winery

Heirloom Black Bell eggplants are sliced thin, brushed with garlic olive oil and grilled. We then layer our roulade with roasted sweet Italian heirloom peppers, sun dried tomato pesto, sweet basil leaves and Matos Family St. George cheese. The combination of the concentrated flavors and smokiness of the vegetables with the aged cheese pairs well with the rich tannins and complexity of the Highland Estates Grizz Ridge Merlot, as well as our Stature Merlot.

Filberts, also known as hazelnuts are what make these brownies so uniquely Oregonian. They're perfect for an after school treat or with fresh raspberries for a decadent evening dessert.

Ingredients

• 1 cup Dark Chocolate Buttons
• 1/2 teaspoon salt
• 1/2 stick of butter
• 1 cup flour
• 1/2 cup packed brown sugar
• 1/2 teaspoon baking powder
• 2 eggs
• 1/2 cup chopped filberts (hazelnuts)
• 1 teaspoon vanilla
• 1/2 cup white sugar

In a heavy saucepan or microwave oven, melt chocolate with shortening. Remove from heat. With wire whip, blend in sugars. Beat eggs lightly with vanilla and salt and stir into chocolate mixture. Mix flour with baking powder. Add, all at once, beating until smooth.

Spread into greased 9-inch square pan. Sprinkle filberts over top and pat down with a spatula. Bake at 350°F for 20 minutes. Cool before cutting into bars. Makes 36 1 1/2" square bars.

Wine Pairing:

2003 Late Harvest Viognier, $25

Ingredients - Candied Walnuts

• 1 cup Walnut halves
  
• 1 cup Water
  
• 1 cup Sugar
• 1/2 + tsp. Togarashi - Japanese chile mix
  
• Salt 

Ingredients - Pears

• 3 ea. Bartlett pears, cut into 1/8ths, Cores removed
• Sugar to taste
• Salt to taste
• 1 Tbsp. Canola oil
  
• 1 lb. Point Reyes Blue Cheese
• 3 Tbsp. Honey

Chef's Recipe Notes:
This was our spin on duck a l'orange. Duck confit takes a real commitment to make. If you are looking for something simpler, you could use two seared duck breasts instead, sliced on top of each salad.
DUSKIE ESTES AND JOHN STEWART - Chefs and co-owners - Zazu

FOOD+WINE PAIRING
Salads can be a tough food to pair with. The aromatics in Viognier work with the bitter and pepper found in salad greens' ginger and five-spice powder. The exotic citrus blossom and honeysuckle notes align with the kumquat dressing. The rich, viscous nature that a Viognier can have works with the duck confit.
-- Chef JOHN STEWART

INGREDIENTS
Serves 6 to 8

DUCK

• 1 shallot, sliced in rings
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon Chinese five-spice powder
• 3/4 cup olive oil
• Kosher salt and fresh ground black  pepper, to taste
• 1/2 cup kumquats, thinly sliced
• 1/2 cup Viognier
• 2 tablespoons sugar
• 1/4 cup sherry vinegar
• 1 pound watercress, frisée and other  young lettuces, washed
• 2 legs duck confit, picked
  
  

John Stewart and Duskie Estes
Chefs and co-owners
Zazu

You will find Morel Mushroom and Goat Cheese Toasts on page 23 of "Mustards Cookbook," the acclaimed winner of the James Beard Award for the Best Americana Cookbook. Chef Cindy Pawlcyn is well known though out the United States, but can be mostly found at her signature restaurant, Mustards Grill, in Yountville and at Cindy's Backstreet Kitchen in St. Helena (CA).

Pinot Noir is one of the most difficult wine grapes to grow requiring constant attention and long growing season. When it is made correctly it can be quite sublime. It pairs well with pork and matches well with fennel and rosemary. The following recipe uses both of these spices and the natural earthiness of Pinot Noir make a great combination.

If you want to enhance the recipe a bit, after you make the butterflied pork roast, marinate it with olive oil, Pinot Noir, black pepper up to four hours, then proceed with the recipe.

Hurley's general manager, Jerry Lampe, created this delight with exquisite Callebaut milk chocolate, melted to a smooth drizzle, for a favorite customer. 1 ounce Ketel One Vodka 1 ounce dark crème de cacao Splash of Bailey's Irish Cream 2 teaspoons Callebaut milk chocolate, melted Shake all ingredients except chocolate over ice and strain. Drizzle in melted chocolate.   Hurley's Restaurant & Bar 6518 Washington Street Yountville, CA (707) 944.2345

Chef Eric C. Maczko
Winery Chef, Pine Ridge Winery

Prepared during a Creative Culinary Combinations Class held at the winery on Monday, January 30, 2006. The cooking seminars are $40 per person.

Braising is a great way to help chase away any lingering winter blahs. What is better than the great smell of a long, slow cooked meal - that was easy to prepare and serve? This uncomplicated technique transforms tougher cuts of meats into juicy, tender morsels with a sauce that melds the flavors of the meat and vegetables intricately.

• 1 bottle red wine (Veramar Rooster Red)
• 2 cups apple cider
• 1/2-cup sugar
• 4 sticks cinnamon
• 5 whole cloves
• 1 orange
   

Be adventurous and prepare a dessert outside of the usual pumpkin and sweet potato pie fare typically eaten at this time of year. Domaine Chandon recommends the Cranberry Cornmeal Torte along with any of their sparkling wines. Sparkling wine has an amazing ability to enhance a broad range of foods by refreshing and enlivening the palate. Follow this tasty recipe paired with sparkling wine and see how delicious this marriage can be.

Mediterranean cuisine is a specialty of Portland chef Ronnie MacQuarrie, who created this dish to highlight the toasty, earthy taste of hazelnuts-one of Oregon's largest exports. You can find this recipe and many others featuring the foods and wines of Oregon at www.traveloregon.com/bounty

with Ginger, Cilantro & Lime Butter

Nickie Zeller of Pearl Restaurant in Napa, CA created this recipe for an event at the sparkling wine facility of Codornui. The winery is now named Artesa and produces still wines from the Carneros Region of Napa and Sonoma Counties, California.

Easy to prepare and best served with your favorite bubbly!

Pinot Noir is one of the most difficult wine grapes to grow requiring constant attention and long growing season. When it is made correctly it can be quite sublime. It pairs well with pork and matches well with fennel and rosemary. The following recipe uses both of these spices and the natural earthiness of Pinot Noir make a great combination.

Napa Valley Wine Train
Executive Chef : Kelly Macdonald

 

INGREDIENTS

• 12 Grays Harbor Oysters in a half shell (Oyster origin optional)
• 3 Cups Champagne
• 2 Cups Heavy Whipping Cream
• 12 Ounces of fresh Spinach (stemmed, cleaned & dried)
• 1 Cup Shallots (chopped)
• 4 Tablespoons Dijon Mustard
• 2 Tablespoons Whole Grain Mustard
• ¼ Cup Grated Parmesan Cheese
• ¼ Cup Bread Crumbs
• 2 Tablespoons Butter
• ¼ Teaspoon Dried Thyme
• Salt & Pepper to taste
• Sea Salt (optional)

Syrah Restaurant
Chef :Josh Silvers

INGREDIENTS

• ½ cup Carrots diced
• ½ cup fennel diced
• ½ cup onion diced
• ½ cup celery diced
• ½ cup mushrooms diced
• ½ tea. Garlic minced
• 2 cups chopped shucked Hog Island Sweetwater oysters
• 1 oz pernod
• ½ cup white wine
• 3 tbl. Butter (unsalted)
• 2 cups water
• 2 cups cream
• 1tsp.taragonne chopped
• 1 tsp. Italian parsley chopped
• S & P to taste
• Tabasco

Method:
Melt butter & sauté first five ingredients and sweat, then add garlic cook 2 min. add pastas & flambé, add wine, oysters + the juice, cook 2 min. add cream & water, bring to a simmer, add tarragon cook 10 to 15 min, season with S&P, and Tabasco to taste,
Pour in to a warm bowel, top with parsley and serve

Grilled Plums, Pickled Fennel, Pecan Crusted Chèvre

Mixx Restaurant & Bar
Executive Chef : Dan Berman
Sous Chef : Bridget Pollock
Line Cook : Patrick Hickey

This recipe serves 12, so its perfect for big brunches or family get-togethers

• 1 large loaf day-old French bread, broken into small pieces
• 6 tablespoons unsalted butter, melted
• ¾ pound domestic Swiss cheese, shredded
• 1 ½ cups diced baked ham
• 16 eggs
• 3 ¼ cups milk
• ½ cup dry white wine
• 1 tablespoon German mustard
• 1/8 tsp. ground red pepper
• 1 ½ cups sour cream
• 4 large whole spring onions, minced
• ¼ tsp. freshly ground pepper
• 1 cup freshly grated Parmesan cheese

You can do this with just about any veggies that you happen to have and any type of cheese that melts. Try Fontina or Gruyère, you and your family will be begging for more.

Ingredients

• 4 medium (about 3 inches in diameter) portabella mushrooms, dark gills scooped out
• 1 red bell pepper, quartered lengthwise
• 1 yellow bell pepper, quartered lengthwise
  
• 4 slices medium to large zucchini, cut into rounds
• 4 slices medium eggplant, cut into rounds
• 4 slices fresh mozzarella
• Olive oil
  
• Salt (preferably kosher or sea salt) and freshly ground pepper
  
• 1 cup Roasted Tomato with Balsamic Savory Condiment
• 4 rosemary branches 4-5 inches in length, bottom two-thirds of leaves removed

This appetizer is a conversation starter for sure and will probably be the talk of the party. You can use any firm fish and for fun, use both black and white sesame seeds.

Ingredients

• 3⁄4 cup Made In Napa Valley Shanghai Tangerine Sesame Marinade
• 1 pound swordfish steak, cut into 1-inch cubes (about 20 cubes)
• 20 snow peas
  
• 1⁄4 cup sesame seeds, toasted
• 20 cherry tomatoes
  
• Toothpicks (look for interesting ones at Asian markets)

There is a sense of style embodied by the angular martini glass that evokes images of chic girls with sassy thoughts, cigar-soaked 50's nostalgia, and  intimate evenings of slightly boozy conversation. Martini's are high-octane, a bit pricey, and exemplify an evening of sophisticated fun.If you are looking for a twist on the old favorite, below are recipes from three of Monterey's nifty hang-outs. Enjoy them at the source, or try your hand at home.

 

Chef Tom Hudgensen
Moosse Cafe

We are lucky to have a company that grows delectable fresh shiitake mushrooms in our area--the Little River Mushroom Company. They deliver a big basket to us each week. We usually grill them with other vegetables to be served over creamy polenta with a shallot cream sauce and a scattering of fresh herbs for a meatless entrée. The following Savory Mushroom Tart makes a great appetizer or light entrée--and tastes wonderful with Syrah.

Courtesy Lawson's Station and Shotgun Restaurant

For the Potatoes

Cut assorted fingerling potatoes in half lengthwise. Toss in a bowl with a light amount of olive oil, fresh chopped herbs, (such as basil, rosemary, thyme, Italian parsley) and kosher salt and fresh ground pepper. Roast in oven skin side down @ 400 degrees until just tender to the touch. (About 20 minutes.)

Submitted by Chef Eric C. Maczko, Pine Ridge Winery

NAPA VALLEY, CA - Throw some new spice into your Thanksgiving menu. It may be time to trade in the usual bird for a savory roasted ribeye. Pine Ridge Winery plates up this Sage-Encrusted Rib Roast with Root Vegetable Ragout. Highlighting all the traditional flavors of fall, this roast will add a rich nuance to your holiday spread and be the perfect pairing for your cab-loving friends.

Ingredients

• 6-8 pound bone-in ribeye
• 1 bundle sage
• 2 ounces 2003 Howell Mountain Cabernet Sauvignon
• 1 quart beef stock
• 2 tablespoons vegetable oil, separated
• 1 teaspoon flour
• Salt and pepper to taste
• 2 carrots, medium dice
• 2 parsnips, medium dice
• 2 turnips, medium dice
• 1 rutabaga, medium dice
• 1 head garlic, cloves peeled but whole
  

FROM THE KITCHEN

Pan Roasted Duck Breast with Blackberry, Brandy & Green Peppercorn Sauce over Sweet Corn Grits

BY JEFF MALL| ZIN RESTAURANT

ZIN Restaurant & Wine Bar owned by childhood friends Jeff Mall and Scott Silva of Healdsburg, focus on updating and enhancing American regional dishes. Zin's seasonal menus are set to be paired with local wines that feature the unique varietal characteristics of this world-renowned viticultural area. 

INGREDIENTS

"Love Rub" 2 T Paprika ½ T Coriander 1 T Chili Powder 1/4 t Cayenne 1 t Chinese 5 Spice ½ t Cumin 1/4 t Cinnamon 1/4 t Nutmeg 2 T Kosher Salt 8 T Brown Sugar 1 t White Pepper ½ t Black Pepper 2 t Oregano 1 T Thyme

Cardamom Rub ½ T Cardamom & Pepper ½ t Salt (or to taste) ½ t White or Black Pepper

 

Courtesy Evan Treadwell, Chef / Lido Restaurant

Ingredients

• 1/2 cup diced leeks, white part only
• 20 fresh oysters in the shell
• 1/2 cup white wine
• 1/2 cup fish fumet
• 1/2 cup bottled clam juice
• 1/2 cup oyster Liquor, reserved from oysters
• 1 tablespoon Cognac
• 2 small shallots, peeled and minced
• 1 cup zucchini brunoise
• 1 sprig thyme
• 1 bay leaf
• 1/4 cup heavy cream
• 6 tablespoons unsalted butter

Thai BBQ "Atkins Ranch" Lamb Chops

Submitted by Executive Chef Peter Pahk

 NAPA VALLEY, CA - Silverado Resort is the place for great dining in Napa Valley whether you are looking for fine dining or casual fare. One of their restaurants, The Royal Oak, features the superb culinary talent of Executive Chef Peter Pahk. Below is a recipe for one of the many entrees served up by this award-winning chef.

 

This casual Italian eatery in Napa features authentic flavors from Italy that pair wonderfully with the light, crisp flavors of sparkling Brut.

 

 

 

From Executive Chef Alan Kantor, MacCallum House Restaurant
Serves 4 to 6

 

Submitted By François de Mélogue
Brewery Gulch Inn

Mendocino's Brewery Gulch Inn Executive Chef François de Mélogue takes advantage of Anderson Valley's bounty of Granny Smith apples for his special Tarte Tatin served warm with caramel ice cream. Join Chef de Mélogue for the Apple Harvest Dinner on September 23, 2006 when he displays the talents which make the Inn's breakfasts and lavish wine hour hors d'oeuvres so memorable. He also offers extraordinary in-room dinners by advance reservation. Visit www.brewerygulchinn.com for more information.

.

Le Crème de Tomatoes en Croute
(Cream of Tomato Soup in Puff Pastry)

Recipe developed for Amador Foothill Winery by
Matt Pinsonneult, Chef, Sierra Nevada Tap Room and Restaurant Chico, CA

Heady Zinfandels, like those of the Sierra Foothills, pair beautifully with late-winter meats and mushrooms. This recipe takes fresh spring lamb and marries it with a luscious Zinfandel sauce complemented by the earthiness of sage and morel mushrooms.

BY ROBERT CURRY | WINE SPECTATOR GREYSTONE RESTAURANT

The first appearance of local sweet corn is the inspiration for this heavenly soup. Capturing the fleeting flavors of summer, Chef Curry likes to create layers of interest in his food by creating both complementary tastes (that of the corn and the crab) and those flavors that act as contrasts (the sweetness of the corn and the smokiness of the bacon). The herbal undertones suggest the verdantness of the garden and the lightness that is life in the Wine Country in July and August.

Piccolinos Cafe

Joe Salerno, Chef/Owner

Indulge in a slice of Italy when you taste old world Italian cuisine at Piccolinos Café located in downtown Napa. You will always find something unique at Piccolinos, where the highly creative chefs use the best local produce and fresh seafood to create delicious appetizers and entrees. Get cooking in the kitchen with this lamb appetizer recipe sure to delight everyone at your next dinner party!

Submitted by Adorable Purple Victorian

The organic gardens of the Adorable Purple Victorian are a culinary delight. Guests are welcome to harvest a light lunch from the salad and herb garden, that includes arugula, spinach, basil and a variety of lettuces in season. A nearby wine barrel is brimming with roma tomatoes, chives and dill. This creamy dressing is delectable