Santa Cruz Mountains
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 star restaurant in Los Gatos, California. After a brief time as Executinve Chef at Bethany College, Greg is now back in […]
Macaroni and Cheese
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 Executinve Chef at Bethany College, Greg is now back in […]
Traditional Puttanesca
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 anchovies (2 oz., with liquid) 1/2 to 1 tsp. red pepper -takes (more for […]
Penne Aglio E Olio with Chicken
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 Executinve Chef at Bethany College, Greg is now back in […]
Spring Time Angel Hair Pasta
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 and pepper to taste 2 handfuls angel hair pasta* cooked pasta parmesan cheese […]
Lavender Crusted Rack of Lamb
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 time as Executive Chef at Bethany College, Greg is now back in Los […]
Roasted Chicken with Chardonnay
By: Shawn Stanchfield Ingredients: 1 whole chicken (2 1/2 Ib.) 1 T. Rosemary, fresh 2 T. thyme, fresh 4 cloves garlic, sliced 1 cup Mirepoix*, small dice (*4 ounces onion, 2 ounces carrot, 2 ounces celery) salt &pepper, to taste 3 T. olive oil Procedure: 1. Wash chicken and remove excess fat in cavity. Pat […]
Roast Chicken with Tarragon Sauce
by Patricia Ballard, Senior wine Counselor (retired) Ingredients: 6 boneless chicken breast halves 1 T. olive oil 1 T. lemon juice 2 cups. SCM Chardonnay 3 cups. heavy cream 1 shallot, diced 2 T. fresh tarragon leaves, chopped paprika, black pepper and salt, to taste Procedure: 1. Dust the chicken breasts with the paprika, salt […]
Pollo e Pesce with a Chardonnay Reduction Sauce
By: Shawn Stanchfield Shawn Stanchfield studied culinary arts at Le Cordon Bleu. Upon graduation, he spent time in Hawaii under Master Chef Sam Choy studying Hawaiian Regional Cuisine. After his studies with Sam Choy, he opened his restaurant, Chef Shawn’s in Tucson, AZ. He has now opened his own culinary school in conjunction with the […]
Lemon Basil Chicken
by Patricia Ballard, Senior wine Counselor (retired) Ingredients: 8 chicken breast halves, skinned and boned 1/4 cup cream 2 T. olive oil 1/3 cup lemon basil leaves, chopped 2 T. butter 1/2 tsp. fresh thyme leaves, minced 3/4 cup Central Coast Chardonnay 1 tsp. fresh parsley, minced 1 T. fresh lemon juice Procedure: 1. Place […]
