Santa Cruz MountainsBy Greg Flores Ingredients 2 T canola oil 1/4 c yellow onion, finely chopped 1/8 c carrot, finely chopped 1/8 c crimini mushrooms, finely chopped 1/4 c red wine 1 lb ground beef 1/2 lb … [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...]
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...]
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...]
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...]
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 … [Read more...]
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. … [Read more...]
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 … [Read more...]
Grilled Ribeye With Roasted Shallots and Blue Cheese Compound Butter
Pair with SCM Merlot 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 … [Read more...]
Grilled Filet Mignon with Goat Cheese Cream
to be paired with Pinot Noir 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 … [Read more...]
