Recipes & Pairings

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 […]

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 […]

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 […]

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 […]

Ingredients: Salt, as needed Pepper, as needed Flour, as needed Olive Oil, as needed (not extra virgin olive oil) Lemon, 1/2 Parsley, as needed Butter, 1 ounce Procedure: 1.  Season the whole trout with salt and pepper. 2.  Lightly coat with flour. 3.  Fry in very hot olive oil turning only once . 4.  Place […]

Gezundheit! Most people don’t realize that strawberry and black pepper pair nicely together. Just like these flavors enhance each other in wine, they also do so in this dish. INGREDIENTS 4  (6 oz) petrale sole filets 1 tsp. salt 1 tsp. pepper 1/4 cup flour 4 T. cooking oil 1 cup strawberries ( approx. 10 medium), […]

Pairs with BARGETTO Reserve Merlot INGREDIENTS for halibut 4  6-oz filets Halibut, skin removed salt & pepper to taste 4 thin slices prosciutto 2 cups wondra flour 3 T. olive oil for sauce 4 cups PORT WINE 1 tsp. shallot, minced 1 T. thyme, removed from stem 1/2 cup dried cherries 1 T. honey DIRECTIONS […]

INGREDIENTS T. extra virgin olive oil 1 tsp. garlic, crushed 1/8 cup sundried tomatoes (rehydrated, cut length-wise) 1/4 cup Kalamata olives, pitted (cut lenth-wise) 1/2 cup quartered marinated artichokes 1 T. lemon zest 1/8 cup BARGETTO Syrah 1 T. fresh basil, chopped 4 6-7 oz. Alaskan Halibut filets 1/8 cup canola oil salt and pepper […]

INGREDIENTS 16 oz. bag of tortilla chips, restaurant style 4 (5 to 6 ounces each) halibut boneless fillets 8 oz. low sodium canned chicken stock 2 ounces BARGETTO Central Coast Chardonnay 2 ounces Canola Oil 2 ounces butter 1/2 lemon 2 T. cornstarch salt and pepper to taste DIRECTIONS Halibut Pre-heat oven to 350 °. […]

INGREDIENTS Crabcakes 1 lb. dungeness crabmeat 1/8 cup yellow and red bell peppers, small diced 1 tsp. green onion, chopped 1/4 cup Panko or breadcrumbs 1 pinch of cajun spices 1 egg 2 tbsp. canola oil Remoulade 1/2 cup mayonnaise 1 tsp. Dijon mustard 2 tsp. capers 1 tbsp. BARGETTO Bianca 1/2 tsp. anchovies, chopped […]