Santa Cruz MountainsBy 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...]
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...]
Macaroni and Cheese
by Greg Flores, Chef Greg Flores studied culinary arts at The California Culinary Academy in San … [Read more...]
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 … [Read more...]
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 … [Read more...]
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, … [Read more...]
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 … [Read more...]
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 … [Read more...]
