By Shawn Stanchfield Ingredients: 4 lbs. Rrusset potatoes 2 oz. garlic, minced 6 oz. heavy cream 8 oz. butter, unsalted 4 oz. goat cheese, mild salt and pepper to taste Procedure: 1. Peel and cut the potatoes and put them in a large saucepan. 2. … [Read more...]

by Michael Weller Michael Weller is a graduate of the California Culinary Academy, works in the SF Bay Area as a pastry chef and was a previous consulting chef to BARGETTO Winery. Ingredients: 10 oz goat cheese 1 qt. heavy cream OR milk OR nonfat … [Read more...]

By: Michael Weller Ingredients: 5 cups cold water 1 tsp. cracked black pepper juice of 1 lime 7 coin-shaped slices of fresh ginger #1 prawns (20-30 count) cleaned, peeled and deveined 3 cups assorted tropical fruits: kiwi, mango, papaya, guava, … [Read more...]

By Shawn Stanchfield, Chef Pairs well with Santa Cruz Mountain Chardonnay. Ingredients: Salad Dressing (yields 1 quart): 32 ounces Best Food Mayonnaise 4 ounces sugar 4 ounces Kikoman Soy Sauce 3 drops sesame oil white pepper to taste water … [Read more...]

In Italian folklore, Puttanesca was served by the ladies of the evening in order to allure their gentlemen friends into their arms. Buon appetito! Ingredients: 1/2 cup extra virgin olive oil 5-10 cloves garlic finely chopped (adjust to taste) 1 can … [Read more...]

By: Shawn Stanchfield Pairs well with BARGETTO Cabernet Sauvignon Ingredients: For Pasta 3 oz. marinara sauce or red sauce of your choice 1 oz. diced skinless and seedless tomatoes 1 oz. fresh basil, chiffonade 1 oz. olive oil 1/2 oz. capers salt … [Read more...]

By: Greg Flores 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 Cate Marcella, a four star restaurant in Los Gatos, California. After a brief … [Read more...]

Pair with SCM Merlot By Greg Flores 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 Cate Marcella, a four star restaurant in Los Gatos, … [Read more...]

to be paired with Pinot Noir By: Greg Flores 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 Cate Marcella, a four star restaurant in Los … [Read more...]

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 Cate Marcella, a four star restaurant in Los Gatos, California. After a … [Read more...]