We talked to our butcher about cutting some big steaks for us. Asked to create a menu to pair with an iconic Napa Valley Cabernet, we met the challenge by offering a dry-aged, prime beef bone-in ribeye steak for 4 grilled over mesquite wood. The…
We were extremely pleased to prepare hors d’oeuvre and dinner for a small group of wine aficionados in early March ’16 at Winner’s Circle at Vine Hill Ranch. The house and grounds are stunning and the views are a great example of what makes people…
No better time to pull out that stash of Cabernet Sauvignon than mid-winter. The days are chilly and short, the nights can be perfect with a warm fire and a culinary spread of braised meats and potatoes, mineral rich greens and savory mushrooms.
Here are a couple of pairing suggestions for that next bottle:
The tannins in Cabernet are a perfect counterbalance for both bitter & rich ingredients – this pairing features a “duxelle” of both, a preparation of slow cooked shitake mushrooms, shallot & butter, with the addition of local Swiss Chard.
We use “akaushi” beef in our stews – a grass-fed, Wagyu breed of cattle raised in Texas. “Aligot” is from the Auvergne region of France, where mashed potatoes are taken to a whole new level when Cantal cheese is folded in. We use Smoked Fiscalini cheddar to complement the oak profile of a younger Cabernet.
Please excuse our dust but we wanted to share the exciting news that we will be moving into our new digs sometime in February 2016. Stay tuned for more details ……
Remember all of the wonderfully seasonal stone fruit you put up in jars last summer? The incredible peaches, plums and nectarines you bought in bulk at the farmers market in August and spent an entire day making perfect in Ball jars? Well here is a…
