Recipes
Featured Recipes:
Cast Iron Brussels Sprouts
The Meyer lemon Aioli balances the dish with a little richness and pairs perfectly with the acid and honeysuckle, lemon and orange peel flavors in the wine. Chef’s Notes Aji…
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Grilled Shrimp Skewers with Romesco Sauce
This mouthwatering dish is the perfect compliment to our Ferrari-Carano Dry Rosé, and to springtime festivities. Ingredients Directions Preheat grill to medium high heat. Skewer 2 shrimp on each skewer,…
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Herb Roasted Rack of Lamb with Asparagus, Crispy Potatoes, and Minty Peas
Hungry? Thirsty? Fancy yourself a home-cook? You’ve come to the right place. We’re introducing the first in a series of monthly articles we’re simply calling “Monthly Menu Series” with our…
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GRILLED PORTERHOUSE STEAK WITH GARLIC CONFIT
Delicious for summer and all your summer celebrations, our Grilled Porterhouse Steak pairs perfectly with our Merlot or Cabernet Sauvignon. Ingredients Directions 1. In a small pot, combine garlic and…
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Wild Mushroom and Ricotta Pizza
Pairing pizza with wine is one of our favorite past times. Foley Food & Wine Society’s Chef Alec has a recipe for an earthy vegetarian wild mushroom & ricotta pizza…
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What to Cook (And Drink) on St. Patrick’s Day
This year, you’re skipping the corned beef and cabbage. Chef Alec Graham has you covered. Ingredients Directions Braised Lamb Shanks with Buttered Turnips Directions Smoked Yukon Gold Potatoes with Horseradish…
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Tarte Flambée
This is a rustic treat that will make you and your friends very happy. Ingredients Directions Preheat oven and Baking Stone, as hot as you can. 500F or hotter. In…
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Stuffed Pork Tenderloin Medallions
Serve with a glass of syrah and a smile, this rich and delicious dish is the perfect centerpiece to any meal. Ingredients Directions Preheat oven to 400°F. In a mixing…
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Smoked Lamb Shoulder with Salsa Verde
From New Zealand’s luxury lodge Wharekauhau, owned by Bill Foley, comes a dish that represents the best of slow cooking. Perfect for the BBQ, a minimum investment of time and…
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Smoked Duck Breasts with Cherry Compote
Rich duck and tart-sweet fruit are always a great match. Here, one other element is added: smoke. Duck takes to this method beautifully because the thick layer of fat under…
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Sebastiani Baked Lasagna
The holidays are a wonderful time of year for catching up with the ones we love; however, preparing large family and friend gatherings often keeps us in the kitchen for…
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Seared Dayboat Scallops
Chef Shane McAnelly prepares seared dayboat scallops served over cauliflower puree, pickled golden raisins and topped with vanilla bean oil, paired with the 2018 Chalk Hill Estate Chardonnay. Ingredients Directions For…
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