Archive

  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

  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

  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

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

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

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

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

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,