Spring 2024 recipes

SWEET POTATO, LENTIL & RED PEPPER WONTONS WITH SPICY TERIYAKI DIPPING SAUCE

PAIR WITH: 2020 Zinfandel

Ingredients for wontons

• 1/2 one sweet potato, diced small

• 2 T lentils

• 3/4 c water

• 2 scallions sliced

• 2 cloves garlic, minced

• 1 T minced fresh ginger

• 2 T sesame seed oil

• 1/2 package wonton wrappers

• 1/3 c roasted red pepper (canned, jarred or home roasted)

Ingredients for sauce

• 3 cloves garlic, minced

• 2 T minced fresh ginger

• 2 T crushed red pepper flake

• 2 T sesame seed oil

• 1 c low sodium soy sauce

• 2 T Mirin

• 2 T sugar

• 1/2 c water

• 1 t corn starch + 1 t water

• 1 scallion

Directions

Sauté garlic and ginger in sesame oil. Stir in sweet potato, and sauté until fragrant and the potato is starting to get just a little bit of color. Stir in the lentils, water and cover, lowering heat and let simmer for 15 minutes with the lid on. Remove lid and leave over low heat until there is no water left. Move to a mixing bowl and allow to cool slightly, then add scallions and red pepper. Cool uncovered in fridge.

While filling is cooling, make the sauce. Sauté garlic, ginger, and red pepper flake in sesame seed oil until fragrant and the garlic hasn't burnt! Stir in soy sauce, mirin, 1/2 c water and sugar until sugar has dissolved and mixture is bubbling. In a small bowl, mix 1 t cornstarch and 1 t water until completely smooth. Stir mixture into sauce and bring back to a boil, then remove from heat.

Assemble wontons: Moisten 2 sides of the wonton wrapper with your fingers dipped in a tiny bit of water, then place about 1 t of filling in the middle. Bring the dry edges of the wrapped to the wet edges and seal, trying to get as little air trapped inside as possible. Once all dumplings are assembled, heat a non-stick skillet with about 1 T oil. Once hot place in wontons leaving a little bit of space between. Once lightly browned, add 1/3 cup water and cover loosely with a lid for about 4 minutes on medium heat, or until water is completely evaporated.

Make ahead brunch for two

PAIR WITH: Signature Series Sparkling Rosé or Blanc de Blancs

Ingredients

• 1 1/2 c butternut squash

• 1 T avocado or vegetable oil

• 1 sweet onion, thinly sliced

• 1 T butter

• 1 T diced fresh sage

• 1 t fresh thyme

• 3 oz gruyere cheese, cut into small cubes

• 2 croissants, cubed

• 8 eggs

• 1/4 c heavy cream

• salt, pepper, nutmeg

Directions

Preheat oven to 400 degrees. Toss cubed butternut squash with oil and a pinch of salt. Roast on a baking sheet in oven until soft and starting to color, set aside to cool

In a small sauté pan, add sliced onion, a pinch of salt, and a couple tablespoons of water. Cover with a lid and leave over medium heat until very soft. Add 2 T butter and fresh herbs and cook over low heat until deep brown. Remove from heat and set aside to cool.

Grease a loaf pan, then layer in alternating layers of croissant cubes, cheese, onion and squash, ending with squash.

In a separate bowl combine eggs, cream, a pinch of salt, black pepper, and a dash of nutmeg. Pour over the layers in the loaf pan. Cover with plastic and refrigerate overnight or at least 20 minutes.

Preheat oven to 325 degrees. Pull off plastic and bake for 25 minutes, or until internal temperature reaches 155. Let cool slightly then serve.

HOLIDAY 2023 RECIPES

Roasted honeynut squash

Pair with 2020 Carménère

Ingredients (2 servings)

• 2 honeynut squash, cut in half long ways with the seeds scooped out.

• 4 tbsp Maple syrup

• 2 tsp dijon

• 4 tsp apple cider vinegar

• ¼ tsp cumin powder

• 2 tsp smoked paprika

• ½ tsp garlic powder

• 2 tsp kosher salt

• Pinch of cayenne Pepper

• ½ tsp soy sauce

• 2 tbsp Butter

Directions

Combine all ingredients except butter and squash in a small bowl. Using a pairing knife score a cross hatch pattern in the squash meat about ½ in deep. Place in a shallow dish, cut side up and pour the marinade over the top. Let sit for at least an hour, flipping over half way through.

Preheat oven to 400 degrees. Place squash on a baking sheet cut side down and bake for 20 minutes. Flip over squash, then pour over remaining marinade. Return to oven for another 25 minutes.

Once tender and showing some caramelization, top each with ½ tbsp butter an serve hot.

Bon Apetit!

crispy brussels sprouts with sumac, tahini yogurt and pomegranate seeds

Pair with 2020 Grenache

Ingredients (2 servings)

• 2 pounds Brussels Sprouts, outer leaves trimmed and cut in half lengthwise

• 2 Tablespoons Avocado or Sunflower seed oil

• One small container plain greek yogurt (or ½ cup with and extra spoonful)

• 1 ½ tsp Tahini paste

• 1 Tablespoon Extra Virgin Olive Oil

• ½ tsp sumac

• ½ tsp kosher Salt

• 1 Pomegranate’s worth of seeds, or a small container of pomegranate seeds

Directions

In a large sautee pan, arrange all of the brussels sprouts cut side down. Its SO important to do this in a cold pan. Pour the oil over the brussels sprouts and put over medium low heat. Once it gets warm look for the edges of the brussels sprouts to start bubbling. If needed feel free to add more oil.

In a small mixing bowl combine yogurt, tahini, EVOO, sumac and salt. Once the brussels sprouts are brown and crispy on the cut side flip them and allow to cook until tender. To plate, spread the yogurt on a platter in a thick layer, then top with the brussels sprouts.

Finish with Pomegranate seeds right before serving.

FALL 2023 Wine Club recipes

Cranberry and brie stuffed chicken breast

Pair with 2019 Merlot

Ingredients

• ½ bag of frozen or fresh cranberries (about 2 and a half cups)

• ½ cup water

• ½ cup orange juice

• ½ cup sugar

• 1 sprig fresh rosemary

• 1 sprig fresh thyme

• Black pepper

• 4 boneless skinless chicken breast

• 8 decent slices of brie

• Black pepper

• Salt

• 2 tbs butter

• 1 shallot, sliced thinly

• 1 tbs flour

• 1 cup dry white wine

• 1 cup chicken broth

Directions

In a small sauce pan, combine cranberries, orange juice, water, sugar, rosemary and thyme. Bring to a boil, then simmer for about 10 minutes until the cranberries have popped. Move to a clean bowl and put in the fridge for at least an hour, Can be done up to 3 days in advance. 

Preheat oven to 400 degrees. Remove thyme and rosemary sprigs from cranberry mixture and season lightly with black pepper. 

With a sharp knife, cut the chicken breasts almost in half lengthwise, leaving a ‘hinge’ on one side (think hot dog bun). Season inside lightly with salt and pepper, then place 2 wedges of brie cheese in each breast, along with 3 ish tablespoons of cranberry mix. Close the chicken breasts, sealing shut with toothpicks if needed, and seasoning with salt and pepper again. Let rest in fridge for at least 1 hour. 

Over medium high heat, heat a large  oven safe skillet with about 1 Tablespoon of avocado/grapeseed/vegetable oil. Sear the first side of the stuffed breasts until they are starting to turn golden brown. Turn over the chicken breasts then move the pan into the preheated oven. Cook until internal temperature of the chicken reads 160 ( make sure you are taking the chicken temperature, not the filling), about 15-20 minutes. 

Once the chicken is fully cooked, carefully remove it from the pan and move the pan to the stove. Turning the heat on to medium low then add the butter and shallots, being careful to make sure nothing burns and that you are scraping up every browned bits from the chicken. Once the shallots have softened, add the flour and stir to coat and brown lightly. Add the wine and chicken broth and stir vigorously until a velvety sauce has formed. 

Bon Apetit!

Vietnamese Meatballs

Pair with 2022 Rosé of Sangiovese

INGREDIENTS:

• 4 cloves garlic, finely minced

• 2 inch piece of fresh ginger, grated (or 2 Tablespoons prepared fresh ginger)

• 2 Stalks lemongrass (the bottom, thicker portion)

• 2 scallions, sliced thinly

• 2 Tablespoons sesame seeds

• 2 Tablespoons toasted sesame oil

• 3 Tablespoons low sodium soy sauce

• 1 pound ground chicken or turkey

• 1 cup chicken broth

• 1/2 cup hoisin sauce

• Cilantro, scallions, sesame seeds and lime wedges for garnish

DIRECTIONS:

Preheat oven to 400 degrees

In a large mixing bowl combine all ingredients except broth, hoisin and garnishes. Using hands or a rubber spatula combine very thoroughly. Cover with plastic wrap and set aside to rest for 30 min.

Divide mixture into 12 equal portions then roll into balls. Place on a greased baking sheet and bake at 400°F until a thermometer reads 155°F degrees. While the meatballs are baking, combine the broth and hoisin in a small saucepan and heat over medium heat until thickened. Once the meatballs are fully cooked, coat them with the glaze and garnish.

Serve as an appetizer, or with rice and stir fried veggies to make it a meal.

Wine-Poached Halibut with Spanish Olives and Blistered Tomatoes for Two

Pair with a glass of Patterson Cellars 2022 Albariño

Ingredients for fish:

• 1 cup sliced and rinsed leeks

• 2 cloves garlic, halved lengthwise

• 1/4 cup extra virgin olive oil

• Pinch of red pepper flakes

• 3/4 bottle dry white wine 

• 2 sprigs fresh thyme

• 1/4 cup capers

• 1/2 cup Castelvetrano olives

• 1/2 can artichoke quarters

• 1/2 cup golden raisins

• 2 6-ounce halibut filets

• 1 cup shelled fresh peas

• 8-10 Campari tomatoes (or similar) on vine

Ingredients for sauce:

• 1/2 cup fresh dill

• 1/2 cup fresh parsley

• 1/2 cup fresh mint

• 1/2 cup extra virgin olive oil

• Salt to taste

Directions:

Preheat oven to 425 degrees. In an oven safe skillet, heat olive oil over medium heat, then add leeks, garlic and red pepper flakes. Reduce heat to low and let soften, stirring occasionally for 15 minutes.

Add wine, thyme, capers, olives, artichokes and raisins. Turn up the heat to medium and bring the pan to a simmer. Place the halibut filets in the pan, making sure the liquid comes at least halfway up the filets. Sprinkle in the peas and add the tomatoes to the top. Move pan to the oven. 

While the fish is in the oven, place all the ingredients for the sauce in the blender and season with salt.  After about 20 minutes, start checking the fish. It should be slightly firm to the touch and bright white. Serve immediately with plenty of the goodies from the pan and the herb sauce.

Roasted Pumpkin Pasta with Sage Pesto, Fennel and Poached Egg

Pair with a glass of Patterson Cellars 2019 Ciel du Cheval Syrah.

Ingredients:

• 2 cups sage leaves (save the stems and steep in melted butter to make a sage butter)

• ½ c roasted pepitas (green pumpkin seeds)

• ¼ cup extra virgin olive oil

• 3 cups of 1 inch pumpkin cubes (look for pumpkins named after foods)

• 1 cup sliced fennel

• 3 Tbsp unsalted butter

• High quality pasta, something like tagliatelle (or homemade if you feel so inclined)

• 1 Tbsp white vinegar

• 4 eggs, higher quality (makes a difference when poaching eggs)(i promise)(it affects the shape and flavor)

Directions:

Preheat the oven to 400 degrees.

In the bowl of a food processor, combine sage leaves, pepitas and olive oil. Blend until VERY smooth and season lightly with salt. Refrigerate until ready to use. 

Toss pumpkin and fennel in oil, season with salt and pepper. Spread on a lined sheet tray and roast until tender and with some browning. About 45 minutes to an hour. Remove from the oven and set aside to cool.

Bring a large pot of salted water to a rapid boil, and cook pasta according to packaging. Meanwhile in a large non-stick skillet, melt butter and add pumpkin and fennel, plus about ½ of the “pesto”. Stir to coat veggies. Before draining the pasta add about ½ cup of the pasta cooking water to the veggie and pesto skillet. Remove the pasta from the water and add to the skillet. Toss to coat and add more pesto if needed. 

In a small sauce pan (or in the pasta pot if you scooped the pasta out) bring water to a boil then add the white vinegar.  Pre-crack the eggs into a bowl, then drop individually into the boiling water. This helps all the eggs cook at the same time, and make sure none of the yolks break. 

As soon as the eggs are added, turn off the heat and place a lid on the pot. After 4 minutes, scoop the eggs out of the pot and plate on top of the pasta and veggies. 

Feel free to top with freshly grated parmesan, however, I kinda think it's unnecessary… Like gilding the lily. 

Yogurt marinated Chicken Kebab

Pair with a glass of Patterson Cellars 2019 Marcoux.

Ingredients:

• ½ tsp saffron

• ½ an onion

• 1 tsp minced garlic

• 1 tsp salt

• 1 tsp sumac

• 1 c greek yogurt

• 2 chicken breasts cut into 1 inch chunks

Directions:

In a small bowl, combine saffron and about ¼ c hot water. Set aside and allow to steep for about 10 minutes.

Using a food processor, puree the onion until very smooth. Using a cheesecloth, strain the puree until no more water can be squeezed out. 

In a medium sized bowl mix saffron, yogurt, garlic, sumac onion and salt.  Allow the mixture to sit for about 10 minutes, then add chicken chunks. 

Let this marinate for at least 1 hour, then place on skewers. Grill over HIGH heat for about 3 to 4 minutes per side, or until chicken reaches an internal temperature of 160. The chicken should have some really great char marks on it!  

Allow to rest for about 3 minutes.

Easy(er) Iranian Jeweled Rice

Pair with a glass of Patterson Cellars 2019 Marcoux.

Ingredients:

• ⅓ c pistachio

• ⅓ c slivered almonds

• ½ cup hot water (but not boiling)

• ¼ tsp saffron

• ⅓ c dried cranberries

• Zest of 1 orange (use cocktail zester to get longer strips if possible)

• 1 carrot, very fine julienne (think matchstick)

• 4 Tbsp butter

• ½ c finely chopped onion

• ¼ tsp cardamom

• ½  tsp cumin seeds

• 2 cups basmati rice

• 3 ½ c water

Directions:

Preheat oven to 350 degrees. Toast almonds and pistachios until fragrant.

In a very small bowl, combine saffron and ½ c of hot water. Allow to sit for about 10 minutes, giving it time to bloom. 

In a different small bowl, mix cranberries with boiling water. Allow to soak then drain. This removes some of the excess sweetness. Once soft, drain.

In a heavy bottom pot, melt butter and sauté onion until it starts to brown. Season heavily with salt, plus cardamom, cumin, and saffron water.

Stir in cranberries, orange zest, carrots and nuts. Stir to combine, then remove half. Rinse the rice thoroughly in cold water, then stir into the pot. Add in the second half of the fruit and nut mixture, letting a heavier concentration of the “jewels” remain on top.

Salt the rice, then add 3 ½ c of water. Bring pot to a boil, then reduce to very how heat and cover. Allow to simmer on low heat for about 20 min until rice is tender and water is gone. 

Serve warm with Yogurt Marinated Chicken Kebabs and Patterson Cellars 2019 Marcoux.

BeeT & orange tart

Pair with a glass of Patterson Cellars 2021 Viognier.

Ingredients:

• 3 golden beets

• 3 red beets

• 4 Tbsp oil

• 1 orange (preferably blood oranges, but i couldn’t find any, so no pics with blood oranges)

• 2 cups leek, sliced thinly and washed

• 2 Tbsp butter

• 4 oz goats cheese

• 1 egg

• ½  sheet puff pastry, at room temp

• ¼  c pomegranate molasses

• Flaked Sea Salt (I like Maldon brand)

• Fresh Mint

Directions:

Preheat over to 400 degrees. 

Trim the beets, removing the end where the stem connects and the pointed end. Create 2 foil packets, one for the red beets and one for the golden beets. Toss each packet with 2 T oil and place on a sheet tray. Roast for about 1 hour until a knife can easily be inserted into each beet. Set aside to cool.  Preheat over to 425.

While beets are roasting, sauté leeks and butter in a small pan until very soft and translucent. In a mixer, combine cheese, egg, and leek until very smooth and creamy. Set in fridge to firm up. 

Roll out the puff pastry creating a uniform thickness. Cut out a 12 inch by 4 inch rectangle. With a knife score a “frame” leaving a ½ inch border around the edge. With a fork, poke holes all over the inner part of the pastry. 

Once the beets are cooled, use a paper towel to peel the beets, the skin should slide off. Slice beets ¼ inch thick. Cut off the orange peel removing the skin and pith, then slice into ¼ inch wheels. 

Place pastry on a sheet tray lined with parchment paper. Spread an even layer of cheese mixture on the inner part of the pastry sheet. Then artistically arrange the slices of beets and oranges on the cheese mixture. 

Bake at 425 for 15 minutes, or until pastry is crisp and the button is slightly browned. Cool on a wire rack.

Once cooled, drizzle liberally with the pomegranate molasses and garnish with mint leaves and a heavy hand of flaked salt. 

Enjoy with a barely chilled glass of Patterson Cellars 2021 Viognier and beautiful fall leaves!

Brown Sugar Shortbread with Orange, Almond and Chocolate

Pair with a glass of Patterson Cellars Rubi.

Ingredients:

• 3 Sticks unsalted butter, softened

• 1/2 c brown sugar

• 1/2 c white sugar

• zest of 1 orange

• 1 tsp vanilla extract

• 3 c flour

• 1 c toasted sliced almonds

• 1/2 tsp salt

• 1 cup semi sweet chocolate chips

Directions:

In the bowl of a stand mixer, combine butter, sugars, zest and vanilla. Beat until fluffy and light in color. Add in salt, 1 cup of flour, and the almonds. Stir until combined, then add in the remaining flour.

Divide dough in 2, and use plastic wrap to roll into logs about 1.5 inches wide. Freeze.

Before baking, allow dough to sit out for 1 hour at room temp. Slice 1/2 in thick and bake in a 325 degree oven for about 9 minutes, until the edges have just started to brown.

While the cookies are baking, place chocolate chips in aplastic sandwich bag and microwave in 10 second intervals until VERY melty. As soon as the cookies come out of the oven drizzle with chocolate. It makes the chocolate stick better.

Makes about 24 cookies, depending on circumference.

Chipotle and Raspberry Pulled Pork

Pair with Patterson Cellars Syrah, Forbidden White, or Chardonnay.

Ingredients:

• 1 10 lb pork Shoulder, divided in 2 and rubbed with rub recipe

• Hickory smoker pellets

• 2 small cans Chipotler peppers

• 1 large bag frozen raspberries

• 2 cups Cranberry juice cocktail

• 1 cup brown sugar

• 2 Tbsp molasses

Directions:

Smoke rubbed pork Shoulder at high heat (350 degrees) for 1 hour with hickory pellets.

Put pork in a deep baking dish and cover with foil, then transfer to a 300 degree oven until tender (5-6 hours). This can also be done continually on the smoker at a lower temp, if you dont have a small smoker and a lot of pork to cook. Should take between 8-10 hours at low heat. Whatever method, the temperature youre looking for is 200 degrees. This is when the pork gets fall apart tender.

While the pork is cooking, combine canned chipotles ( the whole can, sauce and all) and the raspberries in a blender. Blend until very smooth, The raspberry seeds with still be there, but the chipotle seeds should be pulverised. pour into a large sauce pot and reduce over low heat. Add in the molasses, then add the sugar and cranberry juice to taste.and consistency preferences. The cranberry juice will thin it out, and help lower the spiciness.

Once the pork is done and at a temperature that doesnt burn your hands, pull into medium sized chunks, toss with sauce then return to oven until ready to serve.

CELERY SEED COLESLAW

Ingredients:

1 cup plain greek yogurt

1 cup buttermilk (if you prefer a thicker coleslaw, feel free to cut back on the buttermilk)

1/4 cup apple cider vinegar

1/4 c white sugar

2 Tbsp Celery Seeds

2 Tbsp Poppy seeds

Salt and Pepper to taste

Shredded cabbage, red cabbage and carrots

Directions:

Whisk together all ingredients except veggies and adjust vinegar and sugar until you get your desired flavor profile.

Toss veggies with dressing and let sit 5-10 minutes before serving

Summer Vegetable Sandwich

Pair with Patterson CellarsMerlot or Rose and perfect weather!

Ingredients:

• 2 Zucchini, sliced thick

• 6 Roma Tomatoes, halved lengthwise with the core removed

• Olive Oil

• Salt

• Pepper

• Cream cheese

• Buttermilk

• 1/4 c mint

• 1 c parsley

• 1/2 c chives

• 1/2 c dill

• Brioche bun
  

Directions:

Arrange tomatoes on baking sheet ina single layer with the cut side facing up; season with salt and pepper. Bake at 300 degrees for 40 minutes until they have started to dry out.

In a blender, combine cream cheese, buttermilk, herbs, and salt and pepper to taste. Set aside.

Toss sliced zucchini in salt, pepper and oil just to coat, then grill at medium heat until grill lines form and the zucchini is tender.

On a brioche bun combine 2 slices of tomato, zucchini to cover and drizzle with balsamic vinegar and herb cream.

Walla Walla Sweet onion burger

Pair with 2017 Petit Verdot

(Please note: Components of this recipe require preparation 24 hours in advance.)

Ingredients:

• Sweet onions sliced horizontally

• Salt

• Pepper

• Olive oil

• 2 cups Frozen Northwest Blackberries

• 1 cup Mustard seeds

• 1 cups dry sparkling wine

• 1 cup apple cider vinegar

• Crumbled Bleu Cheese

• All beef patty seasoned with salt and pepper

• Soft bun
  

Directions for Blackberry Mostarda:

Toast mustard seeds over medium heat, then soak in cider vinegar and sparkling wine atleast overnight. Blend together 1/4 the mustard seeds and the blackberries. Heat mixture over low heat until it thickens slightly. Add in remaining mustard seeds. Adjust with more vinegar as necessary.

Directions for Burger:

Toss sliced onions in olive oil, salt and pepper. On a shallow baking sheet, roast at 325 until translucent and slightly browned. You can also grill the onions if you prefer! Prepare all beef burger to your preference on grill or stovetop grill pan. Assemble on a soft bun and enjoy!

Chef javin’s Traditional paella

Pair with 2016 Tempranillo

Ingredients:

• 1 cup Spanish chorizo

• 1 ½ cups diced sweet onion

• ½ cup flat leaf parsley

• ¼ cup uncooked Arborio Rice per person

• 1 quart of chicken stock

• 2 lemons cut into quarters

• 10 threads of saffron per pan

• 2 tablespoons olive oil

• 1 cup chicken thighs diced

• 2 tablespoons of Spanish sweet paprika

• 1 ½ tablespoons of garlic, minced

• 1 cup grated tomato

• ¼ red piquillo peppers cut in strips

• 1 can of artichoke hearts

• ½ can cooked white Spanish beans

• ½ to 1 teaspoon dried chili flakes

• 1/3 lb jumbo shrimp

• 1/3 lb mussels (preferably live)

Directions:

Dissolve saffron in a little white wine. Add the saffron and wine to the hot chicken stock, stir thoroughly and set aside. Place the olive oil in a large, wide pan and add the onion, cover with a lid and cook over a gentle heat for 3 minutes, stirring occasionally.

Remove the lid and add the chorizo and chicken, fry over a medium-high heat for 2 minutes. Turn down the heat and add the garlic, chili and paprika. Cook for 2 more minutes. Add the red pepper, tomatoes, paella rice and chicken stock, plus some salt and pepper. Bring to a boil, then turn down and simmer for 20 minutes. By this time all the stock should have all been absorbed.

Nestle shrimp and mussels into the rice and let it cook for about 5 more minutes. (Cover the pan with a lid while seafood is cooking to help it cook through and help mussels open.) Take the lid off as soon as shrimp are done. Finally stir in the juice from 2 of the lemon quarters and the chopped parsley. Serve scattered with more parsley and with the remaining lemon quarters.

Cast Iron Ribeye with Garlic Mushrooms

Pair with 2018 E70

Ingredients:

• 2 ribeye steaks, 1.5 - 2 inches thick

• salt and pepper

• 2 1/2 teaspoon oregano chopped

• 2 teaspoon rosemary chopped

• 5 garlic cloves minced

• 8 ounce mushrooms sliced

• 2 tablespoons avocado oil

• 3 tablespoons of butter

Directions:

This will work with most steaks, though the preferred steak this recipe was designed for is ribeye.Allow the steak to come to room temperature, season generously on all sides with salt and pepper.in large cast-iron pan add 3 tablespoons of butter and 2 tablespoons of high temperature oil like avocado oil.

When the oil and butter are near smoking, insert steaks away from you. Searing on both sides for 4 to 5 minutes for a medium rare center. Allow for additional cook time to achieve your preferred level of doneness. For a specific internal temperature - use a meat thermometer.

Remove steaks from pan and allow rest under tinfoil. For a minimum of 10 to 15 minutes.

In a separate pan, add 1 tablespoon butter and 1 tablespoon of high temp oil. Add a half pound of desired mushrooms, garlic, herbs, and one medium onion, diced. Cook mushrooms for 10 to 15 minutes. After 15 minutes deglaze with red wine and cook for an additional five minutes.

Dutch Oven Pot Roast

Pair with 2017 Red Mountain Cuvée

Ingredients:

• Salt and freshly ground black pepper

• One 3- to 5-pound chuck roast

• 3 tablespoons avocado oil

• 2 to 3 cups of beef broth

• 1 large onion

• 3 to 4 carrots

• One to 2 pounds of small potatoes

• Herbs of your choice

• 3 to 4 cloves of garlic

Directions:

Preheat the oven to 350

Put your dutch oven on the stove and heat over high heat (about 5 minutes). Add to the 3 tablespoons of avocado oil. Add salt and pepper to the outside of your beef roast and sear on all sides.

Remove roast from Dutch oven and add onions. Deglaze with one cup of red wine or beef stock, scraping up all the little bits on the bottom of the Dutch oven.Place roast back in the Dutch oven. Add about 3 to 4 cups of beef stock - it should come up 3/4 of the way of the roast. Place lid on Dutch oven and return to the oven for 3 to 4 hours. Add herbs of your choice. Rosemary and thyme are excellent accompaniments.

Approximately half way ( two hours into roasting), add carrots, potatoes and any other vegetables you would like. The roast is ready when it's fall-apart tender.

Mushroom Pizza

Pair with 2019 Three Vineyards Syrah

Ingredients:

• 2 - 8 ounce pizza dough balls - this recipe will work with any type of pizza dough.

• 1 pound mixed wild mushrooms

• 2 tablespoons butter

• 2 teaspoons fresh thyme finely chopped

• 2 teaspoons fresh rosemary finely chopped

• 6 teaspoons Olive oil

• 3 cloves garlic finely minced “ roasted garlic also works”

• 2 cups of your favorite cheese. We recommend a mix of fontina, mozzarella & parmesan

• Balsamic glaze

• Salt and pepper to taste

Directions:

In a large skillet over medium high heat, melt butter. Add the sliced mushrooms and sauté for 8-10 minutes until they are soft and starting to caramelize.

Preheat oven to 500 degrees F. On a lightly floured surface roll the dough out thin. Transfer to a prepared pizza dish, a thoroughly heated pizza stone or sheet pan.

Bake for 8 mins or until lightly baked. Remove from oven and top with the garlic, mozzarella, fontina and caramelized mushrooms. Return pizza with toppings to the oven until the cheese is melted.

Mexican Chocolate Pudding

Pair with 2019 Zinfandel

Ingredients:

• 2 teaspoons vanilla extract

• 1/4 light brown sugar

• 1/4 granulated sugar

• 1 teaspoon espresso powder

• 1/4 cup dutch processed cocoa powder

• 1/2 teaspoon cinnamon

• 1/4 teaspoon chipotle chile powder

• 1/8 teaspoon cayenne pepper

• 2 1/2 tablespoons cornstarch

• 1/2 Salt

• 2 large eggs and 2 large egg yolks

• 1 cup heavy whipping cream

• 2 cups milk

• 4 1/2 tablespoons unsalted butter roughly chopped

• 5 ounces of bittersweet chocolate

Directions:

In a large bowl, combine the light brown sugar,granulated sugar, cocoa powder, cornstarch, cinnamon, chili powder, cayenne powder, and salt. Stir together vanilla and espresso powder in bowl, set aside. Whisk in the milk, heavy cream and eggs until fully combined with the dry ingredients.

Pour the mix into a pot and bring the mix to a quick boil over medium heat. Continue to stir often using the whisk. Once boiling, continue to whisk for one minute. Remove from heat and add vanilla/espresso mixture, butter and bittersweet chocolate. Combine well making sure it's fully mixed. Add to ramekins and refrigerate for at least two hours or until fully set. Place plastic wrap gently against the pudding to prevent film from forming.

Shrimp Scampi

Pair with 2021 Albariño

Ingredients:

• 1 pound large shrimp

• 1 1/2 tablespoons of butter

• 1 1/2 tablespoons avocado oil

• 2 to 3 teaspoons salt and pepper

• 1 Tablespoon Lemon Juice

• 2 teaspoons Lemon Zest

• 1 cup dry white wine. We recommend our 2021 Albariño

• 1 pound of linguine

• 1/2 cup flat leaf parsley

• 1/2 cup freshly grated Parmesan

Directions:

Cook the linguine in a large pot of salted, boiling water according to package instructions.

In a large sauté pan, combine butter and avocado oil over medium heat. Add cleaned and deveined shrimp. Sprinkle with salt and pepper. Cook shrimp until mostly done (about 2 to 3 minutes per side). Remove shrimp from sauté pan. Turn the heat down to medium/low. Combine butter, white wine, lemon zest and lemon juice. Reduce for one to two minutes.

Once the pasta is done, drain reserving one cup of pasta water, add pasta shrimp back into the sauté pan. Adding pasta water to make a nice creamy sauce. Salt and pepper to taste and parsley for garnish.

Mixed Berry & Pecan Salad with Sauvignon Blanc Vinaigrette

Pair with 2021 Sauvignon Blanc

Ingredients for Salad:

• 2 to 4 cups spring mix

• 2 cups of spinach

• 1 cup diced strawberries

• 1 cup blueberries

• 1 cup blackberries

• 1 cup toasted pecans

• 1 6 ounce log of crumbled goat cheese

• 1/2 jicama

• 1/2 celery

• 1/2 carrot

Ingredients for the vinaigrette:

• 1/2 cup champagne vinegar

• One small Shallotte

• 2/3 cup extra-virgin olive oil

• Salt and pepper to taste

• 1 teaspoon walla walla sweet onion mustard

• 1 tablespoon honey

• 1/4 cup Patterson Cellars 2021 Sauvignon Blanc

Directions:

Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper. Spread pecans evenly onto baking sheet and bake until they begin to brown and become aromatic. Toss about half way through. Total bake time: 7 to 10 minutes.

In a large bowl, toss spring mix and spinach together. Add in your assorted vegetables and fruit, arranging them on top of the bed of greens.

In a blender, combine champagne vinegar, diced shallot, salt and pepper, honey mustard. Blend until fully combined. Once fully incorporated, add the Sauvignon Blanc and drizzle in extra-virgin olive oil. Drizzle over salad and enjoy!

HOT MULLED WINE

INGREDIENTS:

• 2 oranges sliced

• 1/2 cup brown sugar

• 2 cups cranberry juice

• 10 whole cloves*

• 4 star anise*

• 3 cardamom pods*

• 2 cinnamon sticks*

• 1 bottle of Patterson Cellars Due Anni

• Splash of Patterson Cellars Port (optional, but recommended)

• Cranberries for garnishing (optional)

DIRECTIONS:

Place the spice packet into a large pot on the stove. Add the remaining ingredients and simmer, but do not boil for a minimum of 1 hour. Stirring occasionally. Once the spiced wine is hot and the sugar has dissolved it is ready to be served. Garnish with orange slices, cranberries, and a splash of Patterson Cellars Port. *Ingredients included in Patterson Cellars spice packet.

Serves: 8 x 5oz

THE FALL 2021 WINE CLUB RECIPES ARE HERE!!!

VEGETARIAN CHILI WITH CHOCOLATE

-Created by Chef Javin Bakke

Pair with 2018 Malbec

INGREDIENTS:

• 3 tablespoons olive oil

• 3 to 4 cloves of garlic, minced

• 1 large onion, diced

• 1 each: red, orange and yellow bell pepper, diced

• Kosher salt and freshly ground black pepper

• 2 ½ tablespoons tomato paste

• 1 tablespoon ancho chili powder

• 2 ounces Mexican chocolate (we love Seattle Chocolate Company's Mexican Hot Chocolate Truffle Bar)

• 2 tablespoons chili powder

• 1 ½ teaspoons dried oregano

• ½ teaspoon ground cumin

• 8 cups unsalted vegetable stock

• Two 14.5-ounce cans fire-roasted diced tomatoes

• 2 tablespoons light brown sugar

• 1 pound dried lentils

DIRECTIONS:

Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the onion, bell peppers, garlic, ½ teaspoon salt and several grinds of black pepper. Cook until vegetables are just tender and browned in spots, stirring occasionally, about 6 minutes. Stir in the tomato paste, chili powder, oregano, Mexican chocolate and cumin, then continue to cook until fragrant and brick-red in color, stirring frequently, about 2 minutes. Add stock, tomatoes, and lentils and bring to a boil over high heat. Reduce heat to medium and simmer, partially covered, until lentils are tender, about 25 to 30 minutes.

Spoon chili into bowls and top with cheese, sour cream, cilantro, and jalapeno slices. Serve with Patterson Cellars 2018 Malbec and enjoy!

FLANK STEAK TACOS

-Created by Chef Javin Bakke

pair with 2018 Tempranillo

INGREDIENTS:

• 2 pounds flank steak

• 3 tablespoons olive oil

• 2 limes juiced squeezed

• 1 orange juiced squeezed

• 1/4 cup soy sauce

• 2 teaspoons garlic salt

• 1 teaspoon cumin

• 2 teaspoon paprika

• 1 teaspoon chili powder

INSTRUCTIONS:

Place steak in a shallow bowl or dish. Combine oil, juices, soy sauce, garlic, cumin and chili powder; whisk to incorporate. Pour over steak, turning to make sure both sides are coated with mixture. Cover and place in refrigerator for at least two hours and up to 6 hours. When ready to cook, remove steak from fridge. Pat dry with paper towels.

If cooking with a gas grill, set to medium-high heat. If using a charcoal grill, make sure it is glowing red and hot. Brush your grill with oil and sear your steak each side for 4 to 6 minutes.

After grilling, let steak rest for a minimum of 10 minutes covered in foil. Once rested, cut the steak against the grain into thin strips. When you are ready to serve, Layer the steak onto a flour or corn tortilla and add your favorite toppings like pico, pickled red onions, etc. Top with fresh lime juice and cilantro. Enjoy!

Shrimp and Andouille Jambalaya

-Created by Chef Javin Bakke

pair with 2018 Cabernet Franc

INGREDIENTS:

• 1 teaspoon canola oil

• 2/3 lb. andouille sausage

• 1 pound boneless chicken thighs

• 1 large red bell pepper

• 1 large yellow onion

• 3 ribs of celery

• 1 garlic bulb

• 2 can Diced Tomatoes

• 1 pound medium shrimp

• 4 cups chicken or shrimp stock

• 2 cups long-grain rice

• 2 bunches green onions

DIRECTIONS:

Rub both sides of the chicken with olive oil and season with salt and pepper. In a sauté pan over medium-high heat, cook the chicken for 10 minutes, turning over every 2 minutes. Remove from the pan to a plate, cover with foil, and set aside.

Heat the canola oil in a Dutch oven or heavy-gauge pot over high heat. Add the sausage and cook, stirring occasionally, about 6 minutes. Add the bell pepper, onion, and celery, and season with cayenne pepper and salt and pepper, to taste. Cook, stirring, about 7 minutes until translucent. Add garlic and cook, stirring, about 90 seconds. Stir in the tomatoes, shrimp, and bay leaves. Add the rice, stir gently, then add the stock. Gently move the spoon across the bottom of the pot, to make sure that the rice is not sticking. Bring to a boil over high heat, then reduce heat and simmer, covered, until the rice has absorbed most of the liquid, about 15 minutes. Remove from the heat and let sit, covered, for 8 minutes.

Shred chicken and add to pot with rice. Garnish with diced green onions.

RASPBERRY LIME WINE SPRITZER

-Created by John Patterson, owner & winemaker

INGREDIENTS (makes 4)

• 2/3 cup of Patterson Cellars Forbidden Bubbles sparkling wine

• 2/3 cup of Patterson Cellars Melange Blanc

• 1 12 oz can lime seltzer water

• Ice cubes

• 8 Fresh raspberries

• 2 Tbs agave syrup

• 4 mint leaves

• Lime slices for garnish

DIRECTIONS:

In a cocktail shaker mix 8 raspberries, 2 tablespoons of agave syrup, 4 mint leaves and 2/3 cup of Patterson Cellars Melange Blanc. Muddle for 10 seconds. Place ice cubes in 4 glasses, add 4 oz of lime seltzer, 1 1/2 oz of Patterson Cellars Forbidden Bubbles. Pour ingredients from cocktail shaker through strainer into glasses that have ice, bubbles and seltzer. Garnish with lime slice and serve right away! Cheers!

Northwest Berry Glazed Salmon

-Created by Chef Aubriana Travis-Hawley

pair with 2018 Three Vineyards Syrah

INGREDIENTS:

• 4 - 6oz salmon fillets

• 1 pint mixed local berries (blueberries, blackberries, raspberries)

• 2 Tbs soy sauce

• ¼ c dry red wine

• 1 sprig fresh thyme

• 2 Tbs canola or avocado oil (something neutral with a high flame point - not extra virgin olive oil)

• Salt and pepper to taste

DIRECTIONS:

In a small saucepan, combine berries, soy sauce, red wine and thyme. Bring to a light simmer and mash the berries with a fork or a potato masher. Allow this mixture to cook until the berries have broken down and the mixture is the consistency of a thin syrup.

Heat a heavy bottomed pan over medium high heat, then pat salmon fillets dry and season liberally with salt and pepper.

Add oil to hot pan and sear the salmon “pretty side” down for about 4 or 5 minutes until it lifts from the pan without too much of a fight. Flip over.

As soon as the salmon is flipped, add the berry mixture over the top making sure the pieces are generously coated and there is a layer of it in the bottom of the pan. As the glaze thickens, spoon over the salmon. After 5 minutes remove salmon from the pan and spoon over extra glaze from the pan. Serve hot with a simple green salad and Patterson Cellars Three Vineyards Syrah.

vegetarian Portabella Stuffed mushrooms

-Created by Chef Javin

pair with 2018 Three Vineyards Syrah

INGREDIENTS:

• 2 large Portabella mushrooms

• 2 Tablespoon olive oil

• 2 garlic cloves

• 2 ½ Tbs apple cider vinegar

• 2/3 cup Panko bread crumbs

• 1/2 cup cashew cream cheese

• ¼ roasted red peppers diced (jarred type)

• 1 medium Onion

• 3 cup fresh spinach

• Salt and pepper to taste

DIRECTIONS:

Preheat oven to 375 degrees F. Gently clean the mushroom caps with a damp paper towel. Use a spoon to remove the stem and gills from the underside of the mushrooms.

In a large sauté pan add 2 tablespoons of olive oil, add diced medium onion garlic and spinach, sauté until spinach is wilted. Add a tablespoon and a half apple cider vinegar. Let cool for 15 minutes.

In a medium mixing bowl and cashew cream cheese and Panko breadcrumbs, sautéed spinach mixture and roasted red peppers diced. Mix thoroughly and stuff mushrooms.

Bake for 20-25 minutes, until mushrooms are softened and slightly browned.

FRENCH ONION MAC & CHEESE

-Created by Chef Aubriana Travis-Hawley

pair with 2018 Merlot

INGREDIENTS:

• 4 yellow onions, sliced thinly against the grain

• 4 sprigs fresh thyme

• 1 stick butter

• ¼ cup flour

• 1 cups red wine

• 2 cups beef broth

• ¼ cup cooking sherry

• 3 cups milk

• 1 cup shredded white cheddar

• 1 cup shredded Swiss cheese

• 2 cups shredded gruyere cheese

• 1 tsp nutmeg

• 1 pound elbow macaroni, cooked in salted water

For topping

• 2 cups panko bread crumbs

• 4 Tbsp butter

• 2 sprigs thyme

• Salt and pepper

DIRECTIONS:

Heat a heavy bottomed large pot to medium, then add onions, 1 TBS of butter, a pinch of salt, and about ½ cup of water. cover, stirring occasionally for the next 10 minutes. Once onions are soft, remove lid and raise heat to high, stirring constantly until the onions are dark in color and smell AMAZING. De glaze with a splash of water. Add fresh thyme and the rest of the butter, stirring up any bits of delicious carlelization from the bottom of the pot. Once the butter has melted, stir in flour, making sure there are no large chunks of flour. Continue to stir and cook for another 2 minutes. Add in wine, broth, sherry and milk, stirring until thickened. Stir in cheeses. Once thoroughly melted, stir in pasta. Scoop into a greased baking dish and set aside.

Topping: In a sauté pan, melt butter and sauté thyme until fragrant. Stir in bread crumbs, salt and pepper and stir, toasting lightly. Sprinkle over the top of the mac and cheese. Low broil until bubbly and delicious.

ROASTED LEG OF LAMB

-Created by Chef Javin

pair with 2018 Merlot

INGREDIENTS

• 1 1/2 (7-8 lb) bone-in leg of lamb

• 1 1/2 Tablespoon crushed garlic

• 6 Clove garlic, sliced lengthwise

• 6 Sprig rosemary, cut into 1 inch pieces

• 2 Tablespoon honey mustard

• salt black pepper

DIRECTIONS:

Preheat oven to 500 degrees Farenheit. Combine honey mustard crushed garlic. Rub mixture on the leg of lamb. With a paring knife, make about 2 dozen small, 3/4 inch deep perforations in the lamb. Stuff the slivered garlic and cut rosemary sprigs into the perforations. Season lamb with salt and pepper.

In a roasting pan on a roasting rack, put the leg of lamb with a meat probe . When cooking for 30 minutes at 500 F. Reduce oven temperature to 350°F and cook until the internal temperature reaches 130°F for medium-rare, about 60 to 90 minutes. Let the lamb rest for 15 minutes before carving. Enjoy!

Cocoa Dusted Skirt Steak with Cherry Red wine Sauce

-Created by Chef Aubriana Travis-Hawley

pair with 2017 E70

INGREDIENTS:

• 1 pound Skirt Steak or FlankSteak

• For the Rub:

• 4 Tbs unsweetened cocoa powder (dutch pressed if possible)

• 1 Tbs Paprika

• ½ tsp chili powder

• ¼ c brown sugar

• 2 Tbs kosher Salt

• 1 Tbs Black pepper

• For the Sauce

• 3 tbs COLD butter, separated

• I shallot, finely minced

• 1 sprig fresh thyme

• ½ cup dried cherries, roughly chopped

• Very small pinch red pepper flake

• 2 cups dry red wine

• Salt and pepper to taste

DIRECTIONS:

In small bowl combine all the ingredients for the rub, making sure there are no large chunks of sugar. Dry the steak thoroughly, and coat with the rub. Use your hands to thoroughly massage the rub into the meat. ‘

Preheat a heavy bottomed pan to medium high. Lightly oil the pan and sear steaks, 2-4 minutes per side. The steaks will look quite dark. Remove steaks from the pan, and allow to rest at room temperature. Reduce pan heat to medium low.

Melt 1 Tbs butter in the pan and add shallots and thyme, stirring constantly. Once shallots have softened, add cherries, crushed red pepper and wine. Let sauce reduce by half. Stir in the remaining cold butter, whisking constantly to emulsify and thicken the sauce. Season with salt and pepper to taste.

Bolognese Sauce

-Created by Chef Javin

pair with 2017 E70

INGREDIENTS:

• 2 tablespoons olive oil

• 2 tablespoons butter

• 4 garlic cloves crushed

• ½ pound mushroom

• 1 large onion finely diced

• 2 carrot finely diced

• 2 rib celery finely diced

• 1 pound ground beef

• 1 pound ground pork

• 2 cups white wine

• 2 cups beef broth

• 1 cup whole milk

• 28 ounces crushed tomatoes with juice

• 4 tablespoons tomato paste

• 1 teaspoon Italian seasoning

• 1 bay leaf

• 3 teaspoon salt

• 3 teaspoon black pepper

DIRECTIONS:

Melt butter with olive oil in a large stock pot or dutch oven, over medium heat; cook onion, celery, carrot, mushroom and garlic cloves crushed unit onion turns translucent, about 4 minutes. Stir 50/50 blend of ground beef & ground pork into vegetables and cook, stirring constantly until meat is crumbly and no longer pink. Season meat mixture with salt, black pepper.

Pour milk into ground beef & pork mixture and bring to a simmer. Cook, stirring often, until most of the milk has evaporated in the bottom of the pan. Add the wine and let it also evaporate, just like the milk.

Add crushed tomatoes, bay leaf and stir thoroughly, also add beef broth. When the sauce begin to bubble, turn the heat down so that the sauce cooks at a simmer. Cook, uncovered, for 3 to 5 hours or more.

When the tomatoes begin to bubble, with just an intermittent bubble. Cook, uncovered, for 3 to 5 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add 1/2 cup of beef broth whenever necessary. At the end, however, no beef broth at all must be left and the fat must separate from the sauce. Taste and season with salt and black pepper to taste.

BBQ Brisket WITH RED WINE CHIPOTLE SAUCE

-Created by Chef Aubriana Travis-Hawley and shared for TASTE WASHINGTON

pair with 2017 Syrah

INGREDIENTS:

• 1 cup brown sugar

• 1 cup rosemary Salt

• 1 tsp chili powder

• ½ tsp cumin

• 1 tsp cocoa powder

• 1 tsp cinnamon

• 1 tsp garlic powder

• 1 tbsp molasses

• 5 lb brisket, lightly trimmed

**Additional ingredients if using an oven:

• I½ cup molasses

• 1 tbsp liquid smoke

• 1 tbsp liquid aminos or soy sauce

DIRECTIONS:

In a food processor, combine all ingredients except brisket until the texture is like coarse sand. Liberally rub onto brisket coating completely. If using a smoker, smoke at 300 degrees, fat cap up, for 3-4 hours until tender. Right before removing from heat, brush with a thin coating of BBQ sauce on both sides, and grill on both sides for caramelization.

**If using an oven, preheat to 300 degrees. Combine in small bowl, ½ c molasses, liquid smoke, and aminos. Place brisket on foil. Brush with the liquid smoke mixture, then wrap completely in foil. Roast at 300 degrees for 3-4 hours until tender. Open foil, brush with a thin layer of BBQ sauce, and return to oven for another 5 minutes.

RED WINE-CHIPOTLE BBQ SAUCE

INGREDIENTS:

• ½ sweet onion, thinly sliced

• 2 tablespoon minced garlic

• 2 bay leaves

• 2 cup Patterson Cellars red wine of choice (We suggest DUI ANNI)

• 1 28 oz can crushed tomatoes

• 1 tsp cinnamon

• 1 tbsp molasses

• ¾ cup brown sugar

• 1 tsp dried chipotle powder, or ½ of a small can of chipotle in adobo

DIRECTIONS:

In a large pot, saute onion, and garlic. Then add in the bay leaves once the garlic and onion have softened. Add in wine, and let reduce by half. Stir in remaining ingredients and simmer over low heat for at least 45 min. Remove bay leaves and blend until smooth. Allow to cool completely, then adjust seasoning with salt, pepper, and cider vinegar as needed.

Shellfish in Early Spring Vegetable Broth

-Created by Chef Aubriana Travis-Hawley for TASTE WASHINGTON

pair with 2019 Chardonnay

As someone who has spent my whole life living on one coast or another, I will always have a spot in my heart for the perfect steamed clams and shrimp. Unfortunately, I’m pretty sure my deviation from the classic garlic and white wine method might get me disowned, but paired with the Patterson Cellars Chardonnay, I might just redeem myself. The creaminess of the chardonnay compliments the touch of cream in the broth, and the fruitiness of the wine echoes the fennel in the broth, but the bright acidity is what truly draws the whole thing together. Serve with grilled bread and excellent conversation. -Chef Aubri

INGREDIENTS:

• 2 lbs little neck or manilla clams (depending of which coast you’re closest to)

• 1 lbs shrimp, deveined, peel on

• 3 Tbs unsalted butter

• 1 Tbs oil

• 3 stalks celery, finely diced

• 1 lb fingerling potatoes, finely diced

• 1 bulb fennel, finely diced

• 3 cloves garlic, finely minced

• 1 leek, cleaned and thinly sliced

• 1 bottle dry white wine (I use Sauvignon Blanc)

• 1⁄2 cup cream

• 1 bunch parsley, roughly chopped

• 1 bunch tarragon, roughly chopped

DIRECTIONS:

In a very large nonstick pot with a lid (I use a dutch oven) saute leek, shallot, garlic, celery and potatoes in butter and oil until softened. When color starts to develop on the bottom of the pot, deglaze with wine, making sure to stir up browned bits. Bring to a full boil. Add shellfish and reduce to a simmer. Place lid on for at least 5 min until shrimp have turned pink and curled up and clams have opened. Finish by stirring in herbs and cream. Serve immediately with big spoons, Patterson Cellars Chardonnay, and plenty of bread.

Posh Cottage Pie

-Created by Chef Aubriana Travis-Hawley for TASTE WASHINGTON

pair with 2017 Cabernet Sauvignon

There is nothing more comfort food-y as a shepherd’s/cottage pie. Savory stew topped with buttery mashed potatoes? Yes please. Updated with some flavor boosting aromatics, this dish becomes the perfect pairing for a beautiful glass of Patterson Cellars Cabernet Sauvignon. - Chef Aubri

INGREDIENTS FOR STEW:

• 1 1⁄2 lbs ground beef (preferably 85/15 or 90/10)

• 3 strips bacon, diced

• 2 Tbsp butter

• 2 pints baby bella mushrooms, cleaned and cut into chunky quarters

• 3 cups large diced carrots

• 1 small bag frozen pearl onions

• 2 cups diced celery

• 3 Tbs minced garlic

• 1⁄4 cup flour

• 2 cups dry red wine (think pinot noir)

• 2 cups beef broth

• 1⁄4 cup tomato paste

• 3 bay leaves

• 4 sprigs fresh thyme

• 1⁄4 c rough chopped fresh rosemary

• 2 Tbsp worcestershire sauce

INGREDIENTS FOR TOPPING:

• 2 1⁄2 lbs russet potatoes, peeled and cut into 1 inch chunks

• 2⁄3 cup milk

• Salt and pepper to taste

• 4 Tbs butter (divided)

• 2 Tbs grated parmesan cheese

DIRECTIONS:

Place bacon in a cold, large heavy bottomed pan and cook over medium/low heat until bacon fat begins to melt, then add butter and allow bacon to begin to cook. Add in mushrooms and bump heat up to medium. Once the mushrooms have released most of their liquid, but not cooked al the way, add carrots, onions, celery and garlic. They should be getting color, remaining firm, and the onions will still be mostly frozen. Add in ground beef, using a spatula to break it up. Continue stirring to allow the beef to brown, without burning vegetables. Once the beef is nicely browned, sprinkle in the flour, stirring thoroughly. Everything should be lightly coated in flour, but no clumps of dry flour. Continue stirring until flour becomes golden brown. Some will stick to the pan; that’s ok! Add in wine, broth, tomato paste, herbs and worcestershire. Stir to release any bits on the bottom of the pan. Bring temperature up to a robust simmer and allow to thicken to the consistency of a thick beef stew. Pour into a large baking dish and chill. This will make it easier to top with the mash. Preheat oven to 350 degrees. In a medium pot, boil the potatoes until fork tender. Return the potatoes to the pan to dry out a bit. Add in 2 Tbsp butter and mash, then add milk and a pinch of salt and pepper. In a small bowl, melt remaining 2 Tbsp butter. Top the chilled stew with mashed potatoes, using a fork to spread it out and to create a rough textured top. Drizzle with the melted butter and sprinkle with parmesan. Bake uncovered for 30 min until piping hot, bubbly and golden brown, Allow to cool slightly and garnish with fresh herbs. Serve hot and with a large glass of Patterson Cellars Cabernet Sauvignon.

Bacon, Apple & Mustard Pigs in a Blanket with Red Wine "Ketchup"

-Created by Chef Aubri

Pair with 2019 Sparkling Rosé, 2019 Chardonnay or Due Anni

INGREDIENTS:

• 2 Tbs brown mustard seeds (sub yellow if you can’t find brown)

• 1 granny smith apples peeled and diced

• ½ cup beer (preferably a lager)

• 1 sheet puff pastry

• 16 mini sausages or your favorite hot dogs, cut in thirds

• 1 lb bacon, each slice cut in half

(for sauce)

• ¼ cup tomato paste

• ¼ cup red wine

• ¼ cup red wine vinegar

• ¼ cup brown sugar

• Salt to taste

DIRECTIONS:

In a small saucepan, toast mustard seeds, then stir in apples. Saute until apples start to soften, then add the beer. Reduce heat and let simmer until the apples soften. Mash with a spoon, or potato masher, then allow to reduce further in the pan. Slice puff pastry into strips that are the same width as the sausages. Smear with the apple reduction. Roll piggies in the pastry strips allowing about 1/2 inch of overlap. Then wrap one strip of bacon around each pastry. Place evenly spaced on lined cookie sheet and chill in freezer. Preheat the oven to 400 degrees. In a small saucepan over medium heat, combine all the sauce ingredients and allow to reduce thill thickened. Put in a clean bowl and chill. Bake pastries at 400 for 25 min. Serve warm with sauce on the side for dipping.

Dukkah

Pair with 2017 Tempranillo

INGREDIENTS:

• ½ c hazelnuts, toasted, skins removed

• ¼ c pistachios

• ½ c walnuts

• ¼ c pumpkin seeds

• 2 TBS sesame seeds

• 3 TBS whole coriander

• 1 TBS whole cumin

• ½ TBS whole fennel seeds

• 1 tsp Kosher salt

• 2 TBS fresh mint

• 1 tsp brown sugar

• ¼ tsp allspice

• ¼ tsp crushed red pepper flakes

DIRECTIONS:

In a large pan toast the nuts, remove from heat. In the same pan toast the seeds, remove from heat. Lastly, in that same pan toast the coriander, cumin and fennel seeds. Pulse in a food processor with salt, mint, sugar and pepper flakes. Serve with good quality extra virgin olive oil and crusty bread.

Roasted Carrots with Whipped Tahini, Herbs and Pomegranate Molasses

Pair with 2017 Syrah Sirah

INGREDIENTS:

• 1 bunch rainbow carrots

• Olive oil

• Salt

• 1 ½ TBS Sumac

• 3 TBS Lemon juice

• ⅓ c Tahini

• ⅓ c water

• 2 TBS Za’atar

• ¼ c Pomegranate Molasses

• ¼ c balsamic vinegar

• Fresh Mint, Fresh Dill, Fresh Parsley

• Flaky Sea Salt

• Sumac

DIRECTIONS:

In a small saucepan, combine pomegranate molasses and balsamic vinegar. Stir over low heat until a smooth consistency. Allow to simmer for about 5 minutes to thicken slightly. Set aside to cool. (Can easily be made a few days in advance. Beware highly delicious and addictive)

In a small food processor, blender, or mixer combine lemon juice and tahini until very smooth. While whipping or processing, stream in water. Mixture will become significantly lighter in color and weight. Set aside. (Can also be made a couple days in advance)

Preheat the oven to 450 degrees. Wash and peel rainbow carrots, then cut in half lengthwise. If really big, cut again. Toss with olive oil, salt and sumac until evenly coated. Arrange evenly on a foil lined sheet tray and roast until browned and slightly tender. A little bit of crunchiness is still delicious.

For plating, shmear plate with heaps of whipped tahini. Arrange roasted carrots over tahini. Liberally sprinkle with Za’atar. Top with tons of fresh herbs, then drizzle with Molasses/vinegar sauce. Finish with big flaky sea salt and more sumac. Bring along bread to sop up any leftover whipped tahini and to truly clean the plate.

Beet and Yogurt Muhammara

Pair with 2018 Zinfandel

INGREDIENTS:

• About 2 cups roasted beets (you can use canned in a pinch), peeled and roughly chopped

• 1 cup walnuts, toasted

• 1 clove garlic

• 1 tsp cumin

• Juice and zest of 1 lemon

• 2 TBS pomegranate molasses

• Pinch crushed red pepper flakes

• ½ cup extra virgin olive oil

• ½ c plain greek yogurt

• Garnish: Fresh parsley, cilantro, green onion, sesame seeds, sumac and fresh mint

DIRECTIONS:

Combine all ingredients in food processor except oil and garnishes. Pulse until very finely chopped.Stream in oil while on, allowing the oil to emulsify and the mix will lighten in color. Pour/spoon into serving dish, drizzle with extra oil, sprinkle liberally with sesame seeds and sumac and top with torn herb leaves and flaky sea salt. Serve chilled with pita chips and veggies.

Arugula Salad with Dried Cranberries, Bleu Cheese and Curry-Candied Pecans with Orange and Ginger Vinaigrette

Pair with 2019 Rose

INGREDIENTS (for salad)

• Arugula

• Blue Cheese

• Dried Cranberries

• Orange and Ginger Vinaigrette

• Zest and Juice of one orange

• ½ c white wine vinegar

• 1 tsp freshly grated ginger

• ½ c grapeseed oil or avocado oil (something neutral)

DIRECTIONS:

Mix all ingredients except oil together. Taste! If orange was under ripe, add a bit of honey. Add in oil and whisk until combined.

INGREDIENTS (for curry candied pecans)

• 1 c Raw pecans

• 1 ½ Tbs brown sugar

• 1 ½ tsp water

• ⅛ tsp kosher salt

• ¼ tsp curry powder

• ¼ tsp ground ginger

• ¼ tsp cinnamon

DIRECTIONS:

In a small bowl combine all ingredients except pecans. In a separate large saucepan, over mid heat toast pecans a few minutes until fragrant. Add the sugar mixture to the saucepan, stirring constantly. Pour out onto parchment lined sheet tray to cool and dry. Break apart after cooling and sprinkle on to salad.

Roasted Fall Vegetables with Thyme and Cumin

Pair with 2019 Forbidden Rose

INGREDIENTS:

• 3 Carrots, washed and peeled

• 2 Sweet Potatoes, washed and peeled

• 1 small Winter Squash, washed peeled

• 2 Onions

• 2 Apples, not Granny Smith

• 3 Sprigs fresh thyme

• 3 Tbs oil

• 2 tsp Cumin

• 2 Tbsp kosher salt

• 2 tsp Black Pepper

DIRECTIONS:

Preheat oven to 425 degrees. Cut all produce into large chunks. In a large bowl combine oil, thyme, cumin salt and pepper. Toss with produce until evenly coated. Pour onto foil lined baking sheets and roast for about 40 min. Serve with your favorite roasted chicken dish and green salad.

Seared Scallops with Butternut Squash Puree, Fennel and Orange- White Wine Vinegar Reduction

Pair with 2019 Sparkling Rose

INGREDIENTS:

• 12 Sea Scallops

• 4 cups Butternut Squash, peeled and chopped

• 1 cup vegetable broth

• 1 ½ cup dry white wine

• 1 tsp sage

• I bulb fennel, cored, and sliced into thin strips

• 2 orange, zest and juice

• ½ cup white wine vinegar

• ¾ cup sugar

DIRECTIONS:

In a small saucepan combine orange juice and zest, sugar, vinegar and ½ cup of white wine. Bring to a boil, then simmer until reduced by half. Set aside. In a medium saucepan combine squash, remaining wine, broth and sage. Bring to a boil, then simmer until squash is very soft. Puree in a blender, then season with salt and pepper. In a large saute pan, heat 1 tsp oil over high heat. When the pan is extremely hot, saute fennel allowing it to get some color, but not too soft. Remove from the pan. In same hot pan with tsp new oil, sear scallops over medium high heat, about 2.5 minutes per side. MAKE SURE THAT THE SCALLOPS ARE DRY BEFORE SEARING. Remove scallops from heat. Pour orange reduction into hot scallop pan and allow to come to a rapid boil. Put scallops back in pan and allow both sides to get coated. Plate puree, then create a nest of fennel and top with scallops. Drizzle with left over reduction.

Crostini with Goats Cheese and Fall Spiced Marmalade

Pair with 2019 Rose of Cabernet Franc

INGREDIENTS:

• French bread, sliced thin and toasted

• Goats Cheese, whipped in mixer to make smooth and fluffy

• Fall Marmalade

• 2 oranges

• 1 lemon

• 1 ½ cup water

• 1 ¼ c sugar

• 2 whole cloves

• 2 cinnamon stick

• Pinch crushed red pepper flake

DIRECTIONS:

Boil water and add in cinnamon, red pepper flake, and cloves. Allow to steep while prepping citrus. Peel oranges and lemon, removing as much of the peel as possible, but with as little of the white pith as possible. Slice into small strips. Place peels and water and spices into a pan. Bring to a boil, then drop to a simmer for 20 min. Chop oranges and lemons very very finely, removing any seeds or large chunks of pith. Add citrus to the pan with the sugar and return to a boil for about 10 minutes. Remove large chunks of spices, and refrigerate until ready to serve. Spread each crostini with a large spoonful of whipped goats cheese, using the back of a spoon to create a slight valley in the middle. Dollop a small spoonful of the marmalade in each “valley”, allowing some of the excess juiciness drizzle over the cheese.

TOMATO GAZPACHO SOUP

—Created by Chef Javin

Pair with 2017 Tempranillo

INGREDIENTS:

• 4 large very ripe tomatoes cored and cut into rough chunks about 2 pounds

• 1 large cucumber, peeled, halved

• 1 sweet onion, peeled and halved

• 1 bell pepper, seeded and quartered (I use an orange pepper)

• 2 cloves garlic peeled and smashed

• 1 tablespoon kosher salt

• 1 tablespoon freshly ground black pepper

• 2 slices of bread, crusts removed torn into rough 1-inch pieces

• 3/4 cup extra-virgin olive oil plus more for serving

• 2 tablespoons sherry or balsamic vinegar plus more for serving

• Basil or parsley for garnishing

DIRECTIONS:

Place bread pieces in a small bowl. Combine tomatoes, cucumber, onion, pepper, garlic, pepper, and salt in large bowl and mix well. Let sit for 30 minutes. Pour the juices off into the bowl with the bread allowing the bread to soak up the juices. Transfer mixture and bread to processor/blender and pulse for 15-20 seconds depending on your preferred consistency. Remove from blender and put in a large bowl. Taste and add additional seasoning as needed. Refrigerate for at least 2 hours. Freeze serving bowls during this time as well. To serve drizzle each bowl with olive oil, a few sprinkles of vinegar, extra cracked black pepper, and strips of herbs.

Cranberry, Orange and Rosemary RoastED Chicken with Brussel Sprouts

—Created by Chef Aubri

Pair with 2018 Zinfandel

INGREDIENTS:

• 1 Whole roaster chicken, ~3 pounds, giblets removed

• 4 oranges, zest and juice

• 2 cloves garlic

• 3 sprigs fresh Rosemary

• 3 sprigs fresh thyme

• 1/2 tsp cinnamon

• 1/8 tsp cloves

• 1 bag fresh or frozen cranberries

• 2 sticks butter, unsalted softened

• 1 medium onion

• Kosher or Sea Salt

• Black pepper

• 1-2 lbs Brussel Sprouts, cleaned and halved

• 2 Tbsp Olive Oil

• 2 tsp Honey

DIRECTIONS:

Preheat oven to 350 Degrees. In the Bowl of a food processor, combine butter, orange juice and zest, garlic, cinnamon, cloves, 2 sprigs of rosemary and 2 sprigs of thyme, plus 1 cup of cranberries. Blend until somewhat smooth. Set aside at room temperature, making sure it is nice and soft. Place chicken in a rimmed baking dish and pat dry with paper towels. With your hands, GENEROUSLY spread the seasoned butter on the chicken, coating the skin, getting under the skin as well, and putting any excess butter in the cavity of the chicken. Also in the cavity, place the last sprigs of rosemary and thyme, plus one onion halved. Salt and Pepper the Chicken very liberally (about 2 tablespoons each salt and pepper). In a mixing bowl combine the brussel sprouts, cranberries, honey, and olive oil. Season with Salt and Pepper and arrange around the chicken in the pan. Bake at 350 for 1 hour and 15 minutes, checking to see the temperature reaches 160. Its will cook the last 5 degrees as its resting outside of the oven. If the skin begins to darken before the meat is cooked, cover lightly with foil. Cheers!

Red Wine Braised Short ribs with Herb Salad

—Created by Chef Aubri

Pair with 2017 Petit Verdot

INGREDIENTS:

• 2 lbs bone in beef short ribs, 2 inch cuts

• 1 Tbsp Vegetable Oil

• 4 TBSP tomato paste

• Salt

• Black Pepper

• 1 bottle dry red wine

• 1 head of garlic, cut horizontally to expose all cloves

• 2 bay leaves

• 2 sprigs thyme

• 2 sprigs rosemary

• 2 cups beef stock

• 2 Tbsp Worcestershire sauce

• 2 Tbsp Olive oil

• Zest and juice of one lemon

• 1 tsp dijon mustard

• 1 bunch Parsley, picked whole leves, washed

• 1 bunch Spearmint, picked whole leaves, washed

• 1/2 Bunch fresh Dill, picked fronds, washed

• Spring Greens salad mix

• Shaved Parmesan

DIRECTIONS:

Preheat the oven to 325 degrees. Using a large oven safe dutch oven (or any heavy bottom, oven safe pot with a lid) heat vegetable oil over medium high heat. Pat short ribs dry, and rub every side with tomato paste, then heavily season with salt and pepper. Sear in the pan on all sides until dark brown and not sticking to the bottom. DO NOT OVERCROWD THE PAN. If needed, you can sear them off in batches. Remove from pan, then pour in the red wine, stirring with a rubber spatula and making sure to get up every browned bit. Those bits provide great flavor to the sauce. Put the seared short ribs back into the pot with the red wine, also adding in the garlic (just throw the 2 big halves in) herbs, stock and Worcestershire sauce. Place the lid on the pot and move to the oven. Allow to bake for 2 hours until meat is super tender and starts falling apart. Let cool with the lid on until ready to serve. In a large mixing bowl, stir together the olive oil, lemon juice, zest, and dijon mustard until no longer separated. Season with salt and pepper. Toss in herb leaves and greens, tossing gently to coat. Serve on top of short ribs, and garnish with shaved parmesan.

Cast Iron Steak for Two with Compound Butter

—Created by Chef Aubri

Pair with 2017 Petit Verdot

INGREDIENTS FOR COMPOUND BUTTER:

• 2 cloves garlic, minced

• 1 Tbsp Olive Oil

• Small pinch crushed red pepper flakes

• 1/2 Stick unsalted butter, softened

• 1/4 cup fresh parsley chopped

• 2 Tbsp chopped fresh chives

• Zest of one lemon

• 2 Tbsp very coarse ground black pepper

• 2 Tbsp Kosher or Sea Salt

INGREDIENTS FOR STEAK:

• 1 Ribeye Steak, at least 2 inches thick, brought to room temp and patted dry

• Cast Iron Pan big enough for the steak plus 1 inch on all sides at least (can possibly be prepared in another pan, just make sure its a very high quality heavy bottomed skillet that is oven safe)

• Kosher or Sea Salt

• 1 Tbsp Vegetable Oil (not olive oil)

• Coarse ground Black Pepper

• 1/2 Stick Unsalted butter

• 5 whole garlic cloves smashed

• 3 sprigs fresh thyme

DIRECTIONS FOR COMPOUND BUTTER:

In a small sautee pan, heat olive oil over medium low heat. Stir in garlic and chilli flakes. Cook slowly, letting the garlic become fragrant, but not brown. Stir until just cooked, we just want it to not be totally raw and sharp. In a small bowl combine butter and all other ingredients, plus the cooked garlic and chili flakes, using a rubber spatula to get every bit of the flavorful oil too. Mix together until well combined. Dollop butter mixture onto a 1 foot long piece of plastic wrap and roll into a log form, trying to remove as many air bubbles as possible. Place in freezer and allow to firm up until ready to use. Save any extra for use on anything from potatoes, to eggs or toast.

DIRECTIONS FOR STEAK:

*Open a window, this might get smoky ** HEAVILY season the steak on all sides, especially the fatty sides. Heat cast iron skillet over high heat. Pour in oil and allow the oil to get hot. Using metal tongs sear the edges first, rendering the fat and getting some color. If you notice a lot of splatter, lower the heat slightly and wear oven mitts to protect yourself. Lower the heat to medium-high, then sear on the big flat sides for about 3 minutes each. When the steak is about 15 degrees shy of your preferred temperature, add the butter, garlic and thyme to the pan. Let the butter melt over the aromatics. Move the aromatics on top of the steak when the garlic begins to show some color, then use a large spoon to baste the steak with the pan butter for about 1 minute. Remove steak from the pan and rest for 5 minutes. Slice diagonally, drizzling the melted butter over the top of the steak. Serve with slices of the cold compound butter.

Chef Aubri’s Savory Rhubarb Compote

INDGREDIENTS:

• 1c white wine vinegar (or red wine vinegar, makes an amazing color)

• 1 ½ c white sugar

• 3c finely chopped rhubarb

• 1 cinnamon stick (or ¼ tsp ground)

• Large pinch red pepper flakes

• 1 sprig fresh rosemary

• 1 t fresh grated ginger

DIRECTIONS:

In a medium saucepan bring vinegar and sugar to a boil. Stir in all remaining ingredients EXCEPT 1 cup of the rhubarb. Allow to simmer until fragrant and there is very little liquid left in the pan. Remove from heat and stir in reserved rhubarb. Transfer into a bowl and refrigerate.

Cheese board inspiration

CHEESES:

• Rogue Creamery Oregon Blue

• Laura Chenel Chevre

• Cascadia Creamery Sleeping Beauty

• Face Rock Creamery Smoked Cheddar

• Pierre Robert Triple Cream Brie

• Aged Parmigiano Reggiano (look for 18months or older)

ACCOMPANIMENTS:

• Stone Wheat Thin Crackers

• RainCoast Crisps - Fig and Olive

• Dalmatia Fig Spread

• Fischers Raspberry Jam

• WildFlower Honey

• Grilled Peaches

PAIR WITH:

• Patterson Cellars 2017 Port: Rogue Creamery Oregon Blue, Fischers Raspberry jam

• Patterson Cellars 2019 Rose, Aged Parmesan, Wild Flower Honey

• Patterson Cellars 2019 Chardonnay, Aged Parmesan, Wild Flower Honey

• Patterson Cellars 2017 Cabernet Sauvignon, Cascadia Creamery Sleeping Beauty

• Patterson Cellars 2018 Late Harvest Roussanne, Laura Chenel Chevre, Grilled Peaches

yogurt marinade for grilled meat & vegetables

Pair with 2017 Cabernet Franc

INGREDIENTS:

• 1 c. Plain Greek Yogurt

• ½ c. Olive Oil

• ½ c. Buttermilk

• ½ c. White Wine Vinegar

• 1 Medium Onion

• 1 c. Picked Fresh Rosemary

• 2 Tbs Minced Garlic

• 2 tsp Salt

• 2 tsp Ground Black Pepper

DIRECTIONS:

Combine all ingredients in a blender. Puree until almost smooth. Taste and adjust with salt and pepper as needed. This can be used to marinate chicken, veggies, or lamb. Meats should marinate 5 hours minimum, veggies are best with about 2 hours of marination.

Brown rice pilaf

(accompaniment to grilled chicken and veggies with yogurt marinade)

Pair with 2017 Cabernet Franc

INGREDIENTS:

• 2 tbs oil

• 2 tbs butter

• ½ medium yellow onion, small dice

• 2 bay leaves

• 2 cups brown rice

• 4 cups water or stock

• 1 cup roughly chopped parsley

DIRECTIONS:

In medium saucepan over medium heat melt together oil and butter. Add in onions and bay leaves. Sauté until onions are translucent. Stir in rice, allowing it to get coated in the oil, butter and onions. Continue to saute the rice until the onions begin to color and the rice is warm to the touch and has toasted lightly. Add in water or stock and cover, reducing heat to a very low simmer. Let sit for at least 30 min until liquid has been absorbed. Stir in parsley and serve.

Green Goddess Salad Dressing with Grapefruit Gremolata

Pair with 2019 Rosé of Cabernet Franc

INGREDIENTS:

For the dressing:

• 1c. Plain Greek Yogurt

• ½ c. Olive Oil

• ½ c. Buttermilk

• ½ c. White Wine Vinegar

• ½ c. Parsley, roughly chopped

• ¼ c. Fresh Mint, roughly chopped

• ¼ c. Green Onion, roughly chopped

For the Gremolata

• 2 c. Panko Bread Crumbs (or homemade)

• 1 Tbs. Butter

• 1 Tbs. Olive Oil

• 1 Grapefruit, zest and juice Salt and pepper

DIRECTIONS:

Whisk together yogurt, olive oil, buttermilk and vinegar. Pour into blender. Add parsley, mint and green onion into blender and blend until desired consistency .

In a large saute pan, melt butter and olive oil over medium heat. Toss in bread crumbs and grapefruit zest until bread crumbs start to toast. Add in about 3 Tbs grapefruit juice. Turn heat up to high, and continually stir until juice has evaporated and bread crumbs are crunchy. Remove from heat. Season with salt and pepper and fold in parsley.

Pour the dressing over salad fixings of your choice and use the Gremolata to finish your salad!

Creamy Artichoke Chicken with brown rice pilaf

Pair with 2017 Cabernet Franc

INGREDIENTS:

• Chicken thighs

• ½ c sugar

• 1c salt

• Herb stems, black peppercorns, bay leaves, any herb-y aromatics

• 1 Tbs Butter

• 1 Tbs oil

• 2 cloves garlic, finely minced

• Small pinch crushed red pepper flakes

• 1/2 Tbs Fresh thyme

• 1 pound cream cheese

• 2-3 cups chicken stock

• 1 can artichoke hearts (not the marinated ones), chopped

• 1 jar marinated artichoke hearts (now we want the marinated ones), chopped

• ½ tsp fresh lemon zest (optional)

• 2 tbs oil (for pilaf)

• 2 tbs butter

• ½ medium yellow onion, small dice

• 2 bay leaves

• 2 cups brown rice

• 4 cups water or stock

• 1 cup roughly chopped parsley

DIRECTIONS:

To Make Brine: In medium saucepan, combine 4 cups of water, sugar and salt. Bring to a boil, stirring to dissolve both sugar and salt. Add in herb stems and other aromatics. Reduce heat and allow it to simmer for 5-10 minutes until it's fragrant. Pour mixture over about 4 cups of ice to cool down. When all 8-ish cups of liquid are room temperature or cooler, put the raw chicken thighs in the mixture and allow to sit, covered and chilled for at least 4 hours, if possible overnight.

Chicken: Preheat oven to 375. Drain chicken out of brine, removing any bits of stems or peppercorns. Pat thighs dry and arrange on a lined sheet tray. If you see any liquid pooling in the tray, use paper towels to remove as much of it as possible. DO NOT SALT THE CHICKEN, the brine has already seasoned it! Roast at 375 until a thermometer reads 160. Pull out of the oven and allow the residual heat to bring the thighs up to 165.

Creamy Artichoke sauce: In large saute pan over low/medium heat, melt butter and oil together. Add in garlic, red pepper flakes, thyme and the optional lemon zest. When garlic is fragrant, but not burnt, add in both types of artichoke. Sautee the artichoke lightly before stirring in cream cheese. At this point it will look like a gloopy mess. Break up the larger chunks with a spoon, and allow the cream cheese to begin to melt. Turn up heat slightly, and stir in chicken broth, first ½ a cup at a time, until the mixture is homogeneous, then adding broth until it reaches the desired consistency. Bring up to bubbling, then reduce heat. Allow to sit until a palatable temperature.

Brown rice pilaf: In medium saucepan over medium heat melt together oil and butter. Add in onions and bay leaves. Saute until onions are translucent. Stir in rice, allowing it to get coated in the oil, butter and onions. Continue to saute the rice until the onions begin to color and the rice is warm to the touch and has toasted lightly. Add in water or stock and cover, reducing heat to a very low simmer. Let sit for at least 30 min until liquid has been absorbed. Stir in parsley and serve.

Flatbread with caramelized onions, whipped goat cheese, roasted blackberries, thyme, sage and pickled mustard seeds

Pair with 2017 Merlot

INGREDIENTS:

• 1/2 cup yellow mustard seeds

• 1 cup champagne vinegar

• 1 tablespoon sugar

• 1 teaspoon kosher salt

• 2 teaspoons instant yeast

• 1 teaspoon granulated sugar

• 1 3/4 cup warm water

• 1/2 cup 4 fl oz. warm milk

• 1 Tablespoon extra-virgin olive oil

• 2 teaspoons salt

• 6 cups bread flour -- keep 1/2 cup out and use as necessary.

• 2 large yellow onions, sliced very thin across the grain

• 1 Tablespoon butter

• 1 Tablespoon oil

• 3 sprigs of thyme, picked

• ¼ cup dry white wine

• Blackberries

• 1 1/2 cups goat cheese

• 1/2 cup heavy cream

• 1/3 cup finely chopped sage

DIRECTIONS:

Pickled mustard seeds: In a medium saucepan bring 4 cups of water to a boil. Stir in mustard seeds, letting the pot return to a boil. Using a fine sieve, drain mustard seeds. Return seeds to pot and cover with cold water. Return to a boil. Repeat this blanching process 7 more times. Combine vinegar, sugar and salt. Stir until dissolved. Drain seeds the final time and rinse with cold water. Place in airtight container, covered with the vinegar mixture.

Flatbread: In the bowl of a stand mixer fitted with the dough hook mix the yeast, sugar, water, milk and 2 cups of the flour until well combined. Add another cup of flour, the salt, and the oil. Continue to mix. When that's mixed in gradually add the rest of the flour reserving the 1/2 cup. Continue mixing until a soft dough forms and the dough pulls away from the sides of the bowl. The dough will be soft to the touch. Knead the dough for 5-6 minutes until it is soft and smooth. Place the dough in a lightly greased bowl and cover with plastic wrap. Let rise until doubled, about an hour. In the meantime, preheat the oven to 350. Roll out the dough to roughly the size of a sheet tray. Its possible that you may have to stretch it some of the way with your fingertips. Allow to rest for another 30 min or so. Bake at 350 for 12-15 min, looking for some light browning and it no longer feels super spongy. Allow to cool slightly then top as desired

Caramelized onions: Heat a skillet, (NOT NON-STICK) on low, with butter and oil. When butter has melted, add onions. Stir every few minutes, first giving all the pieces a chance to soften, then to let them begin to caramelize. Once most of the onions have picked up a good amount of color, add thyme. Stir. Once the thyme is well incorporated, add in white wine, stirring constantly, picking up any delicious brown bits in the pan. Remove from pan and allow to come to room temperature

Roasted Blackberries: Preheat oven to 400. On a foil lined baking sheet, spread out the desired amount of blackberries (frozen, or fresh). Roast until juices on tray have dried and berries are slightly shriveled (frozen=15 min, Fresh=10 min)

Whipped Goat Cheese: In the bowl of a stand mixer, combine 11/2 c goat cheese and ½ cup heavy cream. Using the whisk attachment of very low speed, stir until mostly combined. Turn up the speed in small increments, eventually bringing it to full speed. Once, it starts to become a bit more voluminous, slowly stream in another ½ cup of heavy cream. Fold in about ⅓ cup very finely chopped fresh sage, and store in airtight container for up to 2 days. If it starts to go runny, just re-whip it in the stand mixer

To Assemble the Flatbread: Evenly spread cooled caramelized onions across cooled flatbread. Fill a piping bag with the whipped goat cheese, and pipe on evenly spaced dollops (or get fancy and do swirls or a zig-zag) Dot entire flatbread with blackberries and pickled mustard seeds, hopefully making sure you get a little of everything in each bite. Top with chopped fresh sage, thyme, and fresh cracked black pepper

Red Wine Braised Beef with Salt Roasted Baby Potatoes

Pair with 2017 Red Willow Syrah

INGREDIENTS:

• Chuck roast, Pot Roast or Brisket, lightly trimmed, about 4 pounds

• 4 Tbs Kosher salt

• 2 Tbs freshly cracked black pepper

• 1 Tbs garlic powder

• 2 large onions, thinly sliced

• 1 bottle dry red wine (I love using Due Anni)

• 2 sprigs rosemary

• 2 sprigs thyme

• 1 lb red potatoes, or baby fingerling potatoes

• Vegetable oil

• Kosher salt

• Fresh thyme, (1 Tbs picked leaves, about 2 or 3 sprigs)

DIRECTIONS:

Beef: Preheat oven to 325. In small bowl, whisk together salt, pepper and garlic powder. Dry off the beef and rub liberally with salt blend. Over high heat, lightly oil a large oven/stove safe pot. This is the perfect dish for a Dutch oven! Place beef in the pan, searing on all sides, getting a nice dark brown color. Remove the beef, and pour in red wine and onions, stirring to pick up any delicious bits of color left on the bottom of the pan. Remove pan from heat, put the beef back in, making sure the wine covers it to at least half way. Cover tightly and place in oven for at least 3 hours until the meat is fall apart tender.

Potatoes: On a foil line sheet tray, combine potatoes oil and salt, getting everything well coated, but not having a pool of oil in the bottom of the pan. Sprinkle with about 1 Tbs fresh thyme leaves. Roast at 325 for about 30 min until the skins have a little crispiness and the insides are tender.

Arugula Salad with Grapefruit Vinaigrette and Parmesan Tuile

Pair with 2019 Pinot Gris

INGREDIENTS:

• 1 cup shredded parmesan (NOT GRATED)

• 1 grapefruit, zest and juice (another grapefruit for garnish is optional)

• ¼ c white wine vinegar

• 1 cup extra virgin olive oil

• Salt and pepper

• Arugala

DIRECTIONS:

Parmesan tuile: Preheat oven to 400. On a parchment lined sheet tray, take ¼ c parmesan and arrange it in an even layer in a small circle (about 2 inches in diameter). Repeat this with the remaining parmesan. Bake at 400 until cheese has melted then crisped up and the edges are golden brown. About 3-5 minutes.

Grapefruit vinaigrette: In a container with a lid, combine grapefruit zest, juice and olive oil. Shake to combine. Season lightly with salt and pepper. If needed add more grapefruit juice.

Toss arugula with dressing and another pinch of salt. Dress with parmesan tuile and grapefruit slices (optional).

ITALIAN BRAISED CHICKEN

SERVES: 4 | PREP TIME: 40 minutes | COOK TIME: 20 minutes

PAIR WITH: 2017 Zinfandel

INGREDIENTS:

• 1 lb boneless skinless chicken thighs

• 14 oz can crushed tomatoes

• 2 tablespoons olive oil

• 1 cup diced onion (1/2 onion)

• 3 cloves garlic, minced

• 10 fresh Italian basil leaves, chopped

• salt and pepper to taste

• 1 heaping teaspoon brown sugar

• 1 tablespoon chopped Italian parsley for garnishing

DIRECTIONS:

Rinse the chicken thighs with water and pat dry with paper towels. Season with salt and black pepper on both sides of the chicken.

Heat up the Dutch oven on medium high heat. When it’s fully heated, arrange the chicken thighs, skin side down first. Brown both sides of the chicken. Remove the chicken from the pan, save the juice that seeps out from the chicken.

Turn the heat to medium and add olive oil to the Dutch oven. Saute the onion and garlic, for a couple of minutes or until the diced onion becomes soft. Stir in red wine, picking up any bits of browning in the pan. Add the tomato and basil, stir to combine well. Transfer the chicken and the juice into the Dutch oven, cover the Dutch oven with its lid and simmer on low heat for about 15-20 minutes, or until the chicken becomes tender. Add salt and brown sugar, stir to combine well. Garnish with chopped parsley and serve immediately.

Roasted Garlic and Parmesan Rissotto

SERVES: 6

PAIR WITH: 2016 Malbec

INGREDIENTS

• 1 head garlic, cloves peeled and trimmed

• 1 cup extra-virgin olive oil

• 7 cups (about) low-salt chicken broth

• 1 tablespoon extra-virgin olive oil

• 3/4 cup finely chopped leek (white and pale green parts only)

• 1 1/4 cups arborio rice (8 to 9 ounces)

• 1/4 cup dry white wine

• 1/4 cup dry white vermouth

• 1/2 cup grated parmesan cheese

DIRECTIONS

In small sauce pot combine garlic cloves and 1 cup olive oil. Set over very low heat. Let garlic poach until the edges become slightly transparent and the cloves are soft. Remove garlic and transfer to a food processor along with ½ cup of the oil. Puree till smooth. Set aside remaining oil to use later.

Bring 7 cups chicken broth to simmer in medium saucepan; keep warm. Heat remaining garlic oil in large heavy saucepan over medium-low heat. Add leek, sprinkle with salt, and sauté until tender, 4 to 5 minutes. Add rice and increase heat to medium. Stir until edges of rice begin to look translucent, 3 to 4 minutes. Add white wine, vermouth, and garlic puree. Stir until liquid is absorbed, about 1 minute. Add 3/4 cup warm chicken broth; stir until almost all broth is absorbed, about 1 minute. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is halfway cooked, about 10 minutes. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy, about 10 minutes. Stir in 1/2 cup grated Parmesan cheese. Transfer risotto to serving bowl.

ROASTED AUTUMN VEGETABLES

SERVES: 6 | PREP TIME: 30 minutes | COOK TIME; 20-25 minutes

PAIR WITH: 2016 Red Mountain Cuvée

INGREDIENTS

• 3 cups brussels sprouts, ends trimmed and halved

• 5 tablespoons olive oil

• 3 cups assorted fall veggies (pumpkin, butternut squash, delicata squash, carrots, etc), cut into 1” pieces

• ½ teaspoon ground cumin

• ½ teaspoon paprika

• 1 tablespoon chopped fresh sage

• 1 teaspoon fresh thyme

• 1 teaspoon chopped fresh rosemary

• 1 Tablespoon kosher salt

• 1 teaspoon black pepper

DIRECTIONS

Preheat oven to 375 degrees. In a large mixing bowl combine oil, spices, herbs, salt and pepper. Add in veggies and toss to coat thoroughly. Pour out onto parchment lined baking sheet, arranging evenly, with minimal overlapping. Bake. After about 30 minutes toss to expose different sides and get even color.  Bake for another 10 minutes.

Serve warm or at room temperature.

AUTUMN Grain Salad

PAIR WITH: 2017 Zinfandel

INGREDIENTS

• 1 cup wild rice

• 1 cup quinoa

• 1 cup whole grain sorghum

• 1 cup whole cracked rye berries

• ¾ cup golden raisins

• 1 cup white wine vinegar

• 2 cups extra-virgin olive oil

• 1 tablespoon lemon zest

• ¼ cup chopped fresh mint

• ½ cup chopped fresh parsley

• 2 tablespoons chopped fresh marjoram or fresh oregano

DIRECTIONS

Boil each grain separately according to package instructions, seasoning with salt and pepper, Allow the grains to cool slightly. In a small bowl combine raisins, white wine vinegar and lemon zest. Cover with plastic and microwave for 1 minute. Let raisins and vinegar remain covered for 3 minutes, allowing the raisins to absorb some of the liquid. Once cool, roughly chop the raisins, reserving any excess liquid. In a large bowl combine all the grains, raisins, herbs, olive oil, and reserved white wine vinegar. Toss to combine thoroughly, adjust seasoning with more white wine vinegar, salt and pepper to taste.

Serve room temperature or slightly warm.

FocAccia bread

INGREDIENTS

• 1 3/4 cups warm water

• 1 package active dry yeast

• 1 tablespoon sugar

• 5 cups all-purpose flour, plus additional for kneading

• 1 tablespoon kosher salt, plus coarse sea salt, for sprinkling

• 1 cup extra-virgin olive oil, divided

• Fresh rosemary

DIRECTIONS

Combine warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes. In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky. Transfer the dough to a clean, lightly floured surface, knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky. Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.

Coat a jelly roll pan with the remaining 1/2 cup olive oil. (Chef's Note: This may seem excessive, but focaccia is an oily crusted bread. This is why it is so delicious!). Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. (Chef's Note: Yes, this is strange. But when the dough rises again it will create the characteristic craggy looking focaccia. If you do not make the actual holes in the dough, the finished product will be very smooth). Return dough to warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F. Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.

BBQ Brisket

INGREDIENTS

• 1 cup brown sugar

• 1 cup rosemary Salt

• 1 tsp chili powder

• ½ tsp cumin

• 1 tsp cocoa powder

• 1 tsp cinnamon

• 1 tsp garlic powder

• 1 tbsp molasses

• 5 lb brisket, lightly trimmed

  **Additional ingredients if using an oven:

• I½ cup molasses

• 1 tbsp liquid smoke

• 1 tbsp liquid aminos or soy sauce

DIRECTIONS

In a food processor, combine all ingredients except brisket until the texture is like coarse sand. Liberally rub onto brisket coating completely. If using a smoker, smoke at 300 degrees, fat cap up, for 3-4 hours until tender. Right before removing from heat, brush with a thin coating of BBQ sauce on both sides, and grill on both sides for caramelization.

**If using an oven, preheat to 300 degrees. Combine in small bowl, ½ c molasses, liquid smoke, and aminos. Place brisket on foil. Brush with the liquid smoke mixture, then wrap completely in foil. Roast at 300 degrees for 3-4 hours until tender. Open foil, brush with a thin layer of BBQ sauce, and return to oven for another 5 minutes.

Chicken Brine

INGREDIENTS

• 2 oranges (cut into quarters)

• 3 sprigs of rosemary

• ½ cup rosemary salt

• ½ cup brown sugar

• 1 tbsp black peppercorns

• 2 bay leaves

DIRECTIONS

In a medium-sized pot combine all the above ingredients, plus 2 quarts of water. Bring to a boil, then let steep for at least 10 minutes. Combine with 2 quarts of ice water (don’t strain, the flavors will continue to develop). Place 5 pounds protein of choice in brine and leave overnight. The next day, drain and grill.

Red Wine-Chipotle BBQ Sauce

INGREDIENTS

• ½ sweet onion, thinly sliced

• 2 tablespoon minced garlic

• 2 bay leaves

• 2 cup Patterson Cellars red wine of choice (We suggest DUI ANNI)

• 1 28 oz can crushed tomatoes

• 1 tsp cinnamon

• 1 tbsp molasses

• ¾ cup brown sugar

• 1 tsp dried chipotle powder, or ½ of a small can of chipotle in adobo

DIRECTIONS

In a large pot, saute onion, and garlic. Then add in the bay leaves once the garlic and onion have softened. Add in wine, and let reduce by half. Stir in remaining ingredients and simmer over low heat for at least 45 min. Remove bay leaves and blend until smooth. Allow to cool completely, then adjust seasoning with salt, pepper, and cider vinegar as needed.

Ridiculous Chocolate Cookies

INGREDIENTS

• ¾ cup softened butter

• ½ cup brown sugar

• ½ cup sugar

• 1 egg, plus 1 egg yolk

• 1 tsp vanilla

• ½ cup cocoa powder

• ½ tsp baking soda

• ½ tsp baking powder

• ¼ tsp salt

• 1 ½ cup flour

• 2 tsp instant coffee

• 1 jar blackberry preserves

DIRECTIONS

In a mixer, cream together butter and sugars. Once combined and fluffy, add in egg(s), vanilla, and salt. Stir in remaining dry ingredients slowly. The dough should be very stiff. Portion into tablespoon-sized balls. Place on a parchment-lined baking sheet a couple of inches apart. Bake at 350 degrees for 6 minutes. Press thumb or small spoon into cookies. Put a little bit of jam in each divot, enough to fill about ¾ of the well. Bake for another 6 minutes. Let cool to allow the jam to set.

Forbidden White Peach Bellini

INGREDIENTS

• 18 fresh mint leaves

• 18 raspberries

• 2 tablespoons of agave syrup

• 1 peach cut into 6 pieces

• 1 bottle of Forbidden White

• 2 cans of chilled lime LaCroix

DIRECTIONS

In a glass or shaker add ice, 12 mint leaves, 12 raspberries, 6 peach slices and agave syrup. Muddle for 30 seconds.

Pour half or the wine in shaker or glass that was used for muddling, then stir or shake.

Add ice to six glasses, add 4 oz of lime LaCroix to each glass, pour remainder of wine into glasses, strain muddled contents into 6 glasses.

BEEF KEBABS

PAIR WITH: 2016 Patterson Cellars E70

INGREDIENTS

• 2 pounds Top Sirloin beef

• 2 Tbsp E70 wine

• 2 Tbsp balsamic vinegar

• 1 Tbsp Worcestershire sauce

• ¼ cup olive oil

• ½ tsp onion powder

• ½ tsp garlic powder

• 1 tsp Montreal Steak Seasoning

• ½ tsp dried thyme

• ½ tsp dried oregano

• black pepper to taste

• 2 bay leaves

DIRECTIONS

Trim most of the visible fat from the meat and cut into 2″ cubes. Add E70 wine, balsamic vinegar, Worcestershire sauce, olive oil, onion powder, garlic powder, steak seasoning, dried thyme, dried oregano, black pepper, and add bay leaves.

Put meat cubes into the smallest Ziploc bag (or plastic container with a snap-tight lid) that will fit all the meat, then pour in the marinade.Marinate meat at least 4-6 hours in the refrigerator. When ready to cook, drain meat while you preheat grill to medium-high. (You can only hold your hand a few inches above grill for a few seconds at that heat.)

Put meat tightly on skewers and let it come to room temperature while the grill heats. Grill kebabs to desired doneness, turning as soon as you get some nice grill marks on the first side. Cooking time will depend on the thickness of the meat and how hot your grill is, but approximate times would be about 8-10 minutes for rare, 10-12 minutes for medium rare, or 12-15 minutes for medium. With kebabs, it’s easy to take off one piece of meat and cut into it to see if it’s done to your liking, or use a digital meat thermometer to check the temperature. Let the kebabs rest about 5 minutes before serving.

MARINATED MEDITERRANEAN OLIVES

SERVES: 6 | PREP TIME: 20-25 minutes

PAIR WITH: 2016 Patterson Cellars Tempranillo

INGREDIENTS:

• 1½ cups mixed black and green olives

• 2 teaspoons finely chopped flat-leaf parsley

• 4 tablespoons extra virgin olive oil

• 2 teaspoons white wine vinegar

• 1 tablespoon lime juice

• 1 teaspoon finely chopped fresh rosemary

• 1 teaspoon finely grated lime zest

• 2 garlic cloves, minced

• 2 teaspoons cumin

• 4 teaspoons honey

DIRECTIONS:

Mix all ingredients together in a bowl until thoroughly combined. COVER and refrigerate for at least 12 hours, stirring occasionally. REMOVE the olives from the fridge around 1 hour before serving to allow them to come to room temperature. STORE any leftover olives in the fridge, covered, for up to a week.

VARIATIONS: Replace the lime zest and juice with orange zest and juice, or use a combination of both. Add a little dried red chili flakes or crushed fennel seeds.

hummus

SERVES: 4 | PREP TIME: 20-25 minutes

INGREDIENTS:

• Two 15-ounce cans chickpeas drained,

• liquid reserved

• 2 cloves garlic, minced

• 1½ teaspoons kosher salt

• ½ teaspoon ground cumin

• 1/3 cup tahini, stirred well

• 5 tablespoons freshly squeezed lemon juice

• ¼ cup extra-virgin olive oil, plus extra for service

• Smoked paprika to taste

DIRECTIONS:

Place the chickpeas in the bowl of a food processor along with the garlic, salt and cumin. Process for 20 to 30 seconds. Scrape down the sides of the bowl, add the tahini and process for another 15 seconds. Add the lemon juice and 1/4 cup of the reserved bean liquid and process for 20 seconds, then scrape down the sides of the bowl. With the processor running, drizzle in the olive oil and process another 20 seconds or until smooth. To serve, transfer the hummus to a bowl and drizzle with additional olive oil and sprinkle with smoked paprika.

Yogurt Mint Sauce

INGREDIENTS

• 1 cup plain yogurt

• 1/2 medium cucumber

• 1/2 inch fresh ginger

• 1/4 tsp coriander

• 1/4 tsp cumin

• 1/4 tsp salt

• handful fresh cilantro or mint

INSTRUCTIONS

Peel the cucmber and slice in half lengthwise. Use a spoon to scoop out the seeds.

Grate the cucumber on a large cheese grater and place into a colander.

Add a pinch of salt and allow it to sit while you prepare the rest of the sauce.

In a small bowl, combine the yogurt, salt, cumin, and coriander. Stir to combine. Roughly chop the cilantro and add to the bowl.

Peel the ginger and grate it (using a fine cheese grater) into the bowl.

After the cucumber has been sitting for at least ten minutes, press it into the sides of the colander to extract as much moisture as possible.

Add it to the sauce and stir to combine. Serve the sauce immediately or refrigerate to allow the flavors to combine. Adjust salt as needed.

indian garlic naan bread

SERVES: 4 | PREP TIME: 20-25 minutes

INGREDIENTS:

• ¼ Cup warm Water

• 1 Tablespoon Sugar

• 2 ¼ teaspoons active dry yeast

• ¾ Cup warm Milk

• 3/4 Cup Greek Yogurt

• 4 Cups all-purpose Flour

• 1 teaspoon Salt

• ½ Cup salted Butter (melted)

• 5 cloves of Garlic (minced)

• 2 Tablespoons of salted butter

• Fresh Cilantro

DIRECTIONS:

In a medium bowl combine the yeast, sugar, and water and let sit until foamy (takes about 5-10 minutes).

While you are waiting, in a large bowl add in your flour and salt and mix till combined.

Whisk in the warm milk and plain yogurt together gently. Once combined, add the yeast mixture into the milk and yogurt mixture and stir until well-combined.

Pour the wet ingredients into the dry ingredients. Stir until a loose dough is formed.

Turn out onto a lightly-floured surface and knead until smooth, about 3-4 minutes (it will come together even though it doesn't seem like it).

Transfer the dough to a large, lightly oiled bowl and cover loosely with a towel. Let rise at room temperature until doubled in size this takes about 1 hour.

Turn the dough out onto a floured surface. Knead briefly into a disc to allow an easy cut.

Cut the dough into 12 equal-sized pieces. Roll each piece into a ball.

Heat a large, heavy bottomed skillet over medium heat and once hot, add in 2 Tablespoons of unsalted butter. Roll each dough ball out until it is about 1/4-inch-thick. Brush the dough lightly with melted salted butter and place one at a time onto the hot skillet.

Cook until large bubbles form on the surface, about 2 minutes. Flip the dough and cook the other side until golden, about 1-2 more minutes. Stack the cooked flat bread on a plate and cover with a towel to keep warm as you cook the remaining pieces.

Add the minced garlic to the remaining melted butter and heat for 30 seconds on the stove top. Brush the warm naan with the garlic butter and top with cilantro.

TRADITIONAL PAELLA

SERVES: 6 | PREP TIME: 30 minutes | COOK TIME: 45-60 minutes

PAIR WITH: 2016 Patterson Cellars Tempranillo

INGREDIENTS:

• 1 cup Spanish chorizo

• 1 ½  cups diced sweet onion

• ½ cup flat leaf parsley

• ¼ cup uncooked Arborio Rice per person

• 1 quart of chicken stock

• 2 lemons cut into quarters

• 20 threads of saffron per person

• 2 tablespoons olive oil

• 1 cup chicken thighs diced

• 2 tablespoons of Spanish sweet paprika

• 1 ½  tablespoons of garlic, minced

• 1 cup grated tomato

• ¼ red piquillo peppers cut in strips

• 1 can of artichoke hearts

• ½ can cooked white Spanish beans

• ½ to 1 teaspoon dried chili flakes

DIRECTIONS:

Dissolve saffron in a little white wine. Add the saffron and wine to the hot chicken stock, stir thoroughly and set aside. Place the olive oil in a large, wide pan and add the onion, cover with a lid and cook over a gentle heat for 3 minutes, stirring occasionally. Remove the lid and add the chorizo and chicken, fry over a medium-high heat for 2 minutes. Turn down the heat and add the garlic, chili and paprika. Cook for 2 more minutes. Add the red pepper, tomatoes, paella rice and chicken stock, plus some salt and pepper. Bring to a boil, then turn down and simmer for 20 minutes. By this time all the stock should have all been absorbed. Finally stir in the juice from 2 of the lemon quarters and the chopped parsley. Serve scattered with more parsley and with the remaining lemon quarters.

vegetarian paella

SERVES: 6 | PREP TIME: 30 minutes | COOK TIME: 45-60 minutes

INGREDIENTS:

• 1/2 heaping teaspoon saffron or turmeric

• 2 tablespoons olive oil or 1/4 cup water/veggie broth (for water saute)

• 1 large yellow onion, thinly sliced

• 1 red bell pepper, thinly sliced

• 1 orange or yellow bell pepper, thinly sliced

• 2 cloves garlic, minced

• 1 1/2 cups green beans or asparagus, cut into 2-inch pieces

• 1 lb. (16 oz) tomatoes, seeded and diced or 1 can (14 oz.) diced tomatoes + juice

• 1 teaspoon smoked paprika

• 1 teaspoon red pepper flakes, optional

• 2 – 3 bay leaves

• 1 1/2 cups short grain rice (Valencia or arborio)

• 3 1/2 cups vegetable broth or water

• 1/2 teaspoon salt, or to taste

• 1 can/jar (14 oz) artichoke hearts in water, drained and quartered

• 1 cup green peas (fresh or frozen, thawed)

• chopped parsley leaves, to garnish

• lemon wedges, to serve

DIRECTIONS:

In a small bowl, add the saffron threads to 3 tablespoons warm water, let set 10 minutes to steep. If using turmeric, skip this step and add turmeric with the other spices.

Heat olive oil/broth over medium heat in a large wide flat-bottomed pan or paella pan (a dutch oven or large pot would also suffice). Add onions and bell peppers, cook until tender, about 5 minutes. Add garlic, green beans, tomatoes, smoked paprika, red pepper flakes and bay leaves, cook another 3 minutes stirring frequently. For softer veggies, cook another 7 minutes or so, totaling 10 minutes after adding the latter ingredients.

Add in the rice, broth/water, saffron mixture/turmeric and salt. Gently move the vegetables around so the rice falls to the bottom of the pan as much as possible. Bring to a boil, reduce heat to medium or medium-low and cook at a continuous gentle boil, uncovered, for 20 minutes. Do not stir the rice. If using a large paella pan (15 inches or so) you’ll want to rotate the pan over the burner every so often to help cook the rice evenly. Stay in the kitchen and clean up so you’re right there to adjust the pan when needed. If liquids seem to boil off to quickly, add a little extra warm water/broth.

After 15 minutes of cooking, scatter the peas and artichoke hearts on top. Once 20 minutes is up, turn off heat and cover for 10 minutes with a kitchen towel or other cover of choice. This will allow the rice to absorb any remaining liquid as well as steam the peas and warm the artichoke hearts and any other optional ingredients added as noted below. Once done, lightly fluff the rice and serve. Discard bay leaves before eating.

Serve garnished with chopped parsley. Pairs perfectly with a side of leafy greens and a big squeeze of lemon over top. Enjoy straight from the pan or serve in individual bowls..

MERLOT BRAISED BEEF SHORT RIBS

PAIR WITH: 2016 Patterson Cellars Merlot

INGREDIENTS

• 4 slices bacon, cut into 1/2-inch pieces

• 3 1/2 pounds beef short ribs

• salt and ground black pepper to taste

• 6 sprigs fresh thyme, leaves stripped

• 1 bay leaf

• 1 onion, diced

• 3 cloves garlic, minced

• 2 tablespoons all-purpose flour

• 1 cup Patterson Cellars Merlot

• 1 quart beef broth

DIRECTIONS

Preheat oven to 350 degrees F.

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer crisped bacon with a slotted spoon to a Dutch oven.

Retain bacon drippings in the skillet. Generously season short ribs with salt and pepper.

Heat bacon drippings in the same skillet over high heat.

Cook short ribs in hot bacon fat until browned and caramelized on all sides, 3 to 5 minutes per side. Transfer ribs to the Dutch oven, reserving drippings in the skillet.

Add thyme and bay leaf to the ribs mixture. Reduce heat under the same skillet to medium.

Cook and stir onion in the skillet until soft and golden, 5 to 10 minutes.

Add garlic; cook and stir until fragrant, about 30 seconds. Whisk flour into onion mixture and stir until the mixture becomes paste-like and light golden brown, 1 to 3 minutes. Pour sherry into onion mixture; cook until thick and hot, about 2 minutes.

Pour onion-merlot mixture into Dutch oven; add beef broth and salt to taste. Bring ribs mixture to a simmer and cover the Dutch oven with a lid.

Transfer Dutch oven to the preheated oven and cook until short ribs are fork tender, about 2 hours. Remove ribs to a serving dish, reserving sauce in the pot.

Set Dutch oven high heat and boil sauce until reduced and slightly thickened, about 10 minutes. Spoon reduced sauce over ribs.

ROASTED BRUSSELS SPROUTS & CINNAMON BUTTERNUT SQUASH WITH PECANS & CRANBERRIES

SERVES: 6 | PREP TIME: 30 minutes | COOK TIME: 20-25 minutes

Pair with 2017 Forbidden White

INGREDIENTS:

• 3 cups Brussels sprouts, ends trimmed

• 5 tablespoons olive oil, divided

• Salt, to taste

• 1½ pound butternut squash, peeled and cut into 1-inch cubes

• 3 tablespoons maple syrup

• ½ teaspoon ground cinnamon

• 2 cups pecan halves

• 1 cup dried cranberries

• 2-4 tablespoons maple syrup

DIRECTIONS

ROASTED BRUSSELS SPROUTS: Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil. Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened.

ROASTED BUTTERNUT SQUASH: Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.

ASSEMBLY: In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine. For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.

mushroom risotto

SERVES: 6

Pair with 2015 Syrah

INGREDIENTS:

• 9 1/2 tablespoons butter, divided

• 1 1/2 pounds fresh wild mushrooms, large mushrooms sliced, small mushrooms halved or quartered

• 7 cups (about) low-salt chicken broth

• 1 tablespoon extra-virgin olive oil

• 3/4 cup finely chopped leek (white and pale green parts only)

• 1 1/4 cups arborio rice (8 to 9 ounces)

• 1/4 cup dry white wine

• 1/4 cup dry white vermouth

• 1/4 cup grated

DIRECTIONS:

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add 1/4 of mushrooms and sprinkle with salt. Sauté mushrooms until tender and beginning to brown, 3 to 4 minutes. Transfer mushrooms to medium bowl. Working in 3 more batches, repeat with 6 tablespoons butter, remaining mushrooms, and salt and pepper.

Bring 7 cups chicken broth to simmer in medium saucepan; keep warm. Melt remaining 1 1/2 tablespoons butter with olive oil in heavy large saucepan over medium-low heat. Add leek, sprinkle with salt, and sauté until tender, 4 to 5 minutes. Add rice and increase heat to medium. Stir until edges of rice begin to look translucent, 3 to 4 minutes. Add white wine and vermouth and stir until liquid is absorbed, about 1 minute. Add 3/4 cup warm chicken broth; stir until almost all broth is absorbed, about 1 minute. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is halfway cooked, about 10 minutes. Stir in sautéed mushrooms. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy, about 10 minutes. Stir in 1/4 cup grated Parmesan cheese, if using. Transfer risotto to serving bowl.

grilled chicken & corn with jalapeño lime dressing

Pair with 2016 Malbec

SERVES: 4

INGREDIENTS:

• 1/2 cup plus 2 tablespoons fresh lime juice

• 5 tablespoons extra-virgin olive oil

• 2 tablespoons minced jalapeños (with seeds)

• 1 1/4 tablespoons kosher salt

• 1/2 teaspoon pepper

• 4 ears of corn

• 2 bunches scallions, halved

• 1/4 cup extra-virgin olive oil

• Kosher salt

• Pepper

• Four 6-ounce boneless, skin-on chicken breasts

• 1 tablespoon rosemary leaves, chopped

• 1 pint Sun Gold tomatoes, halved

• 1/4 cup thinly sliced basil

• Chopped chives and finely grated lime zest, for garnish

DIRECTIONS:

In a bowl, whisk the first five ingredients. Light a grill. Remove all but the last layer of green husk from the corn. In a bowl, soak the corn in water for 10 minutes, then drain. In a bowl, toss the scallions with 2 tablespoons of the oil; season with salt and pepper.

In another bowl, coat the chicken with the remaining 2 tablespoons of oil and the rosemary; season with salt and pepper.

Grill the corn, scallions and chicken over moderate heat, turning occasionally, until the corn and scallions are lightly charred and the chicken is cooked through, 5 minutes for the scallions and 15 minutes for the corn and chicken. Let the chicken rest for 5 minutes, then thinly slice across the grain.

Chop the scallions into 1-inch pieces. Remove the husks and cut the corn kernels off of the cobs. Transfer the scallions and corn to a large bowl; add the tomatoes, basil and half of the dressing and toss. Transfer the salad to a platter. Top with the chicken and garnish with chives and lime zest. Serve the remaining dressing at the table.

chile verde

Pair with 2016 Alder Ridge Syrah

SERVES: 6

INGREDIENTS:

• 4 pounds boned pork shoulder (butt), fat-trimmed and cut into 2-inch cubes

• 2 tablespoons vegetable oil (optional)

• 3 onions (2 lb. total), cut into 1/4-inch-thick wedges

• 5 large cloves garlic, minced

• 3 tablespoons ground cumin

• 1 can (28 oz.) canned whole tomatoes

• 1 3/4 cups chicken broth

• 1 1/2 pounds Anaheim or poblano chiles (about 10), stemmed, peeled, and chopped (see notes);

• or 4 cans (7 oz. each) whole green chiles chopped

• 2 tablespoons chopped fresh oregano leaves

• Salt and pepper

• Chopped fresh cilantro

• Lime wedges

DIRECTIONS:

In a 6- to 8-quart pan, combine pork with 1/3 cup water. Cover and cook over medium-high heat, stirring occasionally, until meat is very juicy, 15 to 20 minutes. Uncover, increase heat to high, and cook, stirring often, until liquid is evaporated and meat is browned, 20 to 30 minutes. Lift out meat and set aside.

Reduce heat to medium. If you have leftover pork fat in the pan, discard all but 3 tablespoons; if not, add oil. Add onion, garlic, and cumin; stir and cover. Cook, stirring occasionally, until onions are soft, about 8 minutes.

Return meat and any accumulated juices to pan. Add tomatoes and broth. Break up tomatoes with a spoon. Bring to a simmer, then reduce heat, cover, and simmer, 60 minutes.

Add chiles and oregano to pan. Cover and cook until pork is very tender when pierced and flavors are blended, about 15 minutes. Season to taste with salt and pepper. Serve topped with cilantro leaves. Garnish with lime to squeeze over chile.

overstuffed twice stuffed potatoes

Pair with 2015 Merlot

SERVES: 4

INGREDIENTS:

• 15 large Idaho baking potatoes (1 pound each)

• 1 tablespoon olive oil

• 1 3/4 teaspoons salt

• 1/2 teaspoon freshly ground white pepper

• 4 ounces bacon, chopped

• 2 cups shredded sharp cheddar cheese

• 1 cup sour cream

• 4 tablespoons unsalted butter, room temperature

• 2 tablespoons snipped chives

DIRECTIONS:

Preheat the oven to 400°. Line a large baking sheet with aluminum foil.

Rub the potatoes with the olive oil and season with 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Put the potatoes on the baking sheet and bake until fork-tender, 1 hour to 1 hour and 10 minutes. Let the potatoes sit until cool enough to handle.

Cook the bacon in a medium skillet over moderate heat, stirring occasionally, until crisp and the fat is rendered, 5 to 6 minutes. Drain on paper towels.

Peel 1 potato completely, discarding the skin. Place the pulp in a large bowl. Cut the top quarter from each of the remaining 4 potatoes and using a spoon, scoop the pulp from the potatoes into the bowl, leaving a 1/4-inch layer of pulp on the skin. Return the potato shells to the baking sheet.

Using a handheld masher, mash the potato pulp until smooth. Add 1 cup of the cheese, the sour cream, butter, bacon, chives, and the remaining 1 1/4 teaspoons of salt and 1/4 teaspoon plus 1/8 teaspoon of pepper and mash until smooth. Spoon the potato mixture back into the potato shells, top with the remaining cheese and bake until hot and the cheese is melted, about 15 minutes.