Recipes & Pairings

by Beth Paiva Ingredients 1 1/3 cup whole milk 1 vanilla bean 1/3 cup plus 1 1/2 tbsp. sugar 1/3 cup flour 1 1/2 tbsp. butter (softened) 4 large eggs separated Directions Preheat oven to 350°. Spray 4-6 souffle dishes an coat with sugar. Prepare 1 bottle of CHAUCER’S Mead as directed on the bottle […]

by Beth Paiva Ingredients 2 cups flour 1/2 cup sugar 1/2 cup butter 1/3 cup molasses 1/3 tsp. baking soda 2 tbsp. ground cinnamon 1 tsp. allspice 3/4 cup CHAUCER’S MEAD pinch of salt Preparation Preheat oven to 350°. Cream butter and sugar together until smooth. Scrape down sides of bowl and mix in molasses. […]

by Richard Porto, The Donatello, San Francisco, CA Ingredients 6 large fresh Peaches 7 egg yolks 3/4 cup sugar 1/4 cup honey 1/2 cup CHAUCER’S Mead 1 pint whipping cream Directions Peaches Halve the peaches an brush the skin side with melted butter Place the peaches under the broiler and cook until the skins begin […]

by Beth Paiva Ingredients Crepes 1 3/4 cup all purpose flour pinch salt 3 eggs, 1 egg yolk 1/2 sugar 2 cups milk 1 TB Orange muscat 1/2 tsp vanilla Pan Spray Sauce 1 1/2 cup orange juice 2 tbsp. sugar 3 tbsp. Bargetto/Chaucers Orange Muscat 3 oranges, peeled and sectioned Preparation Crepes Mix together […]

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 brief time as Executive Chef at Bethany College, Greg is now back in […]

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. Combine with garlic and add enough salted cold water to […]

By: Shawn Stanchfield Mushroom Fajita Ingredients: 1 Tsp. whole cumin seeds 2 T. olive oil 1 Tsp. minced garlic 1 1/2 lb. mixed mushrooms* 8 oz. white mushrooms 1 each red and green bell peppers 1 red onion 12 each 6″ tortillas 8 oz. crumbled feta cheese *The mixed mushrooms I utilized were shitakes, portabellos […]

By Shawn Stanchfield Ingredients: 2 oz. onion, diced 4 oz. green apples, diced 3/4 oz. olive oil 4 oz.water 2 oz. Carignane 1 1/2 oz. red wine vinegar 1 oz.sugar 1 oz.red currant jelly* 1 stick cinnamon 1 Clove 1 bay leaf 1/2 oz. corn starch 1 lb. red cabbage salt and pepper to taste […]

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 milk 7 eggs 2 bunches green onions, roots removed, white […]

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 brief time as Executive Chef at Bethany College, Greg is now back in […]