Santa Cruz MountainsBy 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 … [Read more...]
Vanilla Tempranillo Black Cherry Reduction
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 … [Read more...]
Zinfandel BBQ Sauce
By Shawn Stanchfield, Chef Ingredients: 1/2 tsp. all spice 1 tsp. ground black pepper 1/2 tsp.curry 1 tsp chili powder 1/2 tsp dry mustard 2 T.crushed garlic (fresh) 1/2 tsp. cayenne 1 T. … [Read more...]
Poached Pear Salad
INGREDIENTS 2 Bosc pears, (sliced 1/4 inch thick lengthwise) 1/2 cup BARGETTO Tempranillo 1 tbsp. honey 1/4 tsp. garlic, minced 1/4 tsp. shallots, minced 1 tsp. lemon juice 1/4 cup … [Read more...]
Island Shrimp Salad
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 … [Read more...]
Grilled Portabello’s with Santa Cruz Mountain Chardonnay Marinade
By Shawn Stanchfield, Chef Ingredients (yields 1 quart): 1/2 cup water 1/2 cup dark soy sauce 1/2 cup SCM Chardonnay 1/2 cup olive oil 1/4 cup Bargetto Dolcetto 1 oz. Dry Vermouth 1 oz. … [Read more...]
Teriyaki Albacore Salad with Somen Noodles
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 … [Read more...]
Grilled Pork Chops with Dried Cherry Rosso Sauce
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...]
Pork Tenderloin
by: Patricia Ballard, Senior wine Counselor (retired) Ingredients: 1 pound pork tenderloin 1 T. butter 1 T. sundried tomato paste 1/2 cup. Dry Marsala 1 T. olive oil 3 large. cloves of … [Read more...]
Pork Tenderloin Stuffed with Pancetta and Dried Cherries
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...]
