Santa Cruz MountainsBy 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...]
Grilled Mushrooms and Pepper Fajitas with Chipotle Cream Sauce
By: Shawn Stanchfield Mushroom Fajita Ingredients: 1 Tsp. whole cumin seeds 2 T. olive oil 1 Tsp. minced garlic 1 1/2 lb. mixed mushrooms* 8 oz. white mushrooms 1 each red and green bell … [Read more...]
Merlot Sauce
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 Portobello Rosemary Cream
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...]
Pan Roasted Prosciutto Wrapped Halibut with cherry sauce
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 … [Read more...]
