By: Greg Flores, Chef
Greg Flores studied culinary arts at The California Culinary Academy in San Francisco. Upon graduation, Greg worked his way up from Extern to Sous Chef at Cafe Marcella, a four star restaurant in Los Gatos, California. After a brief time as Executive Chef at Bethany College, Greg is now back in Los Gatos as one of the chefs at Three Degrees in The Toll House Hotel.
The flavors of vanilla and cherry in the wine mirror the flavors in the sauce.
It can be served with either white fish or pork.
2 cup BARGETTO Lodi Tempranillo
1 tsp. shallot minced
1 T. fresh lemon thyme, removed from stem
1/2 cup black cherries (pitted)
1/2 vanilla bean, sliced lengthwise
2 T. granulated sugar
1. In a 2-quart pot, bring BARGETTO Lodi Tempranillo to a simmer over medium high heat.
2. Simmer for 5 minutes.
3. Add shallot, lemon thyme, cherries, vanilla bean and sugar.
4. Reduce heat to medium low and simmer for 25 minutes or until reduction coats back of spoon.
5. Serve with white fish (Halibut, Petrali Sole, etc.) or pork. Enjoy!