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  Charcuterie with Barbara’s Grape Jelly, Rosemary Semolina Crackers & Simple Crostinis Chef: Caston Richards [eltdf_portfolio_project_info project_info_type="tag" project_info_title_tag="h5" project_info_title="PAIRINGS"] *While we recommend the 2011 Cab, the beauty of a charcuterie board is that it can be tailored to just about any wine. Check out our blog post on pairing food and wine for

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  Sheldon's Heirloom Tomato Salad with Burrata Cheese & Basil Oil Chef: Caston Richards [eltdf_portfolio_project_info project_info_type="tag" project_info_title_tag="h5" project_info_title="PAIRINGS"] 4 servings, 15 prep time   Ingredients 2 lb of ripe heirloom tomatoes 8 oz of burrata cheese (typically 1-2 balls) 1 oz of fresh basil leaves ¼ cup + 2 tbsp of good extra virgin olive oil ½ tsp + a

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  Spicy Prawn Fettucine Chef: Caston Richards  [eltdf_portfolio_project_info project_info_type="tag" project_info_title_tag="h5" project_info_title="PAIRINGS"] 2 servings, 10 min prep time, 10 min cook time   Ingredients 12 oz fettucine, fresh is always better if it’s available (use about 70% of the weight for dried pasta) 8-12 prawns, 16-20 count 16 oz fresh ripe tomatoes of any kind, medium to large dice 2

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Pork Sliders with Tomato Chutney and grilled Yams Chef: Caston Richards [eltdf_portfolio_project_info project_info_type="tag" project_info_title_tag="h5" project_info_title="PAIRINGS"] 4-6 servings, 20 min of prep, 30 min of cook time   Ingredients 1.5 tbsp olive oil 2 oz garlic, minced 2 medium white or yellow onion, small dice ¾ lb ripe tomatoes (any kind), medium dice ¼ tsp dried chili flakes 1 tsp fennel

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Lamb Meatballs with Charred Tomato Ragout Chef: Caston Richards [eltdf_portfolio_project_info project_info_type="tag" project_info_title_tag="h5" project_info_title="PAIRINGS"] 3-4 servings, 15 min prep time, 45 min cook time   Ingredients 1/2 lb fatty ground pork (lamb can be substituted for dietary restrictions) 1 lb ground lamb 2 eggsPreview Changes (opens in a new tab) 1.5 oz panko breadcrumbs 1 tbsp of paprika 1/2 tsp of

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Beef Short Ribs with Chocolate Gastrique Chef: Cindy Pawlcyn, Cindy's Backstreet Kitchen [eltdf_portfolio_project_info project_info_type="tag" project_info_title_tag="h5" project_info_title="PAIRINGS"] six servings, 45 min prep, 3.5 hour cook time   Ingredients: Short Ribs 6 beef short ribs 2” x 5” pieces 1 piece of celery rib chopped 1 carrot peeled & chopped 1 onion peeled & chopped 1 oz. olive oil 1 cup dry red

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Duck Breast & Turnips with Medjool Dates & Caramelized Honey-Ginger Reduction Chef: Terry Foshee, George's at the Cove [eltdf_portfolio_project_info project_info_type="tag" project_info_title_tag="h5" project_info_title="PAIRINGS"] six servings, 20 min prep time, 30 min cook time   Ingredients 3 ea. 12 oz. Liberty Farms Duck breasts, trimmed of excess fat and score 4 sprigs fresh thyme 24 ea. baby turnips

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Potato Crusted Wild Salmon Filet with Spring Vegetables and Roasted Jalapeno-Orange Hollandaise Chef: Malachi Harland, The Chef's Table at the Elbow Room [eltdf_portfolio_project_info project_info_type="tag" project_info_title_tag="h5" project_info_title="PAIRINGS"] four servings, 30 prep time, 20 min cook time   Ingredients: 2 each, salmon filet, 8 oz. portions assorted spring vegetables, bite-size, blanched for two entrée portions 1 russet potato,