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...]
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...]
Macaroni and Cheese
by Greg Flores, Chef Greg Flores studied culinary arts at The California Culinary Academy in San … [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...]
Prawn Stir Fry
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...]
Tortilla Encrusted Halibut
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 … [Read more...]
Ceviche with Bay Scallops
INGREDIENTS 1 lb. bay scallops handful fresh cilantro, chopped 1 garlic clove, minced 2 shallots, minced 2 oz. lime juice, fresh 2 oz. lemon juice, fresh DIRECTIONS yield: serves … [Read more...]
