Tag: Wine Pairings

Pumpkin Ravioli with Brown Butter & Sage

Pumpkin Ravioli with Brown Butter & Sage

We refer to ourselves as a 100% from scratch cooking company. This doesn’t mean we make everything we use (cheese, bread, etc often come from local artisanal sources) but we do not buy packaged or pre-made foods to use as ingredients in our recipes. Ravioli is…

Our Offering This Year for Russian River Passport 2015

Our Offering This Year for Russian River Passport 2015

We were honored this year to be asked by Hartford Family Winery to provide a bite to pair with their fine 2011 Hartford Court MacLean’s Block Pinot Noir. Behold our offering: Pug’s Leap Tomme Arancini with Maitake Mushroom Ragu and Mixed Herb Salad

Quivira Wine Club Food and Wine Pairing: June 2015

Quivira Wine Club Food and Wine Pairing: June 2015

Quivira Winery asked us to do some pairings for their Wine Club Release Party in June. We were thrilled to oblige. The following photos show what we were up to on that beautifully sunny Saturday.

First things first. Jim, the gentleman who does an extraordinary job managing the winery’s biodynamic gardens gave us some Mexican Habaneros last harvest and we returned the favor by bringing back a case of super sweet and spicy jam. Recommended for guests with leather tongues…

Corrine Smith, our front of house captain, shows off a platter of Fresh Oregon Shrimp Rolls. We used the lemongrass from the garden to punch up the mayonnaise we make from scratch by infusing the stalks in rice bran oil first. Then we mix the fresh Oregon bay shrimp with celery, onions and the infused mayonnaise and stuff that salad into soft, fresh demi-baguettes with crisp frisee and sprinkle the top with a very fruity paprika. Sounds good, right? Tastes better…

Ciara explains the finer points of grilling our seasonal flatbread over mesquite charcoal to a wine club member.

Our mesquite grilled flatbread offering comprised of onion soubise, Point Reyes Bay Blue, chives and lovage from the Quivira garden.

We simmered huge pans of Arroz con Pollo on the stove at the winery to pair with the grenache.

Our Arroz con Pollo consisted of our very own cured pork belly, organic marinated chicken thighs, the finest Spanish saffron and parsley from the winery garden. Onie spent the afternoon serving dish after dish to enthusiastic guests.

John Moller grilled up a couple hundred handmade beef kofta with Quivira garlic and oregano. These were drenched in olive oil and paired with Zinfandel.

Here we are at the end of a long but prosperous day in the Quivira garden. We are grateful to work in such beautiful places with an awesome team and wonderful clients. We look forward to being back at Quivira in August for the annual Quivira Farm to Table dinner.

Spring Al Fresco with BLC

Spring Al Fresco with BLC

We consider ourselves fortunate to be able to work all over Northern California’s wine country and although harvest sucks up most of the headlines every year, springtime is our very favorite time to be working and cooking outside in the vineyards.  Whether it be under the…

A Luncheon for Wine Country Party and Events

A Luncheon for Wine Country Party and Events

It was an honor to be asked to cater for Wine Country Party and Events’ Spring Open House Luncheon in Healdsburg. We took to pairing an early Springs bounty with Simi Wines to create a memorable multi course meal in the middle of WCPE’s inviting new…