Santa Cruz Mountainsby 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 … [Read more...]
Orange Muscat Crepe Suzette
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 … [Read more...]
Goat Cheese Stuffed Portobello Mushroom
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 … [Read more...]
Goat Cheese Mashed Potatoes
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. … [Read more...]
Grilled Mushrooms and Pepper Fajitas with Chipotle Cream Sauce
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 … [Read more...]
Braised Red Cabbage with Carignane
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 … [Read more...]
Goat Cheese & Green Onion Flan
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 … [Read more...]
Roasted Tomato and Eggplant Soup
by Greg Flores, Chef Greg Flores studied culinary arts at The California Culinary Academy in San … [Read more...]
Red Chili with Dolcetto
By Shawn Stanchfield Ingredients: 1 lb. ground chuck 1 lb. breakfast sausage 1 cup diced onions 2 oz. Dolcetto Wine 3 cups kidney beans 2 cups condensed tomato soup 2 T. chili powder 1 T. … [Read more...]
Fresh Peach and Yogurt Soup with BARGETTO’S California Pinot Grigio
By: Shawn Stanchfield Ingredients: 2 pounds fresh peaches 12 oz. BARGETTO California Pinot Grigio 2 oz. honey 1 oz. lemon juice 1/8 tsp. ground cinnamon 4 oz. plain nonfat yogurt 1/2 T. … [Read more...]
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