With the hot days of harvest upon us, it’s time to plan a few meals that provide ease, can be (partially) made ahead, and are literally cool. Here’s an old standby. INGREDIENTS: 2 cups cooked chicken, shredded 1 medium cucumber 1 pound fresh egg noodles 2 tablespoons sesame oil 1 tablespoon brown sugar 3 tablespoons […]
Cold Asian Noodle Salad Read More »
In the last few years, this simple salad has become a summertime staple. Just remember; the better the ingredients, the better the results. INGREDIENTS: 3 pounds seedless watermelon, cut into 1 inch cubes 1 tablespoon lemon juice, plus zest from ½ the lemon 2 tablespoon olive oil, plus 1 tablespoon for drizzle ¼ cup mint
Watermelon, Feta, And Mint Salad Read More »
With the 4th of July right around the corner, our culinary thoughts naturally turn to the grill. On hot days (and evenings) it’s nice to get something done that both tasty and quick. The following accomplishes both. INGREDIENTS: 1/3 cup tahini sauce (soy will do) 1 tablespoon chopped ginger 2 chopped cloves garlic 1 tablespoon
Asian Grilled Steak Read More »
We are constantly on the lookout for a simple, good tasting dish that goes well with one of our wines. In summertime that wine of often Taft Street Russian River Sauvignon Blanc, and the following shrimp and rice combo works particularly well with it. INGREDIENTS: 1 ½ cups long grained rice 1 tablespoon olive oil
One Dish Easy Supper Read More »
Our BEST OF THE BEST 2016 Russian River Valley Rose of Pinot Noir has drawn accolades from many. One is the grower of the award winning wine. Arturo Ibleto is known in Sonoma County as “Pasta King.” He’s partial, but he thinks the Best of the Best rose goes best with pasta. Here’s one of
Shrimp Pasta With Rose Sauce Read More »
Don’t believe the fake news that asparagus does not go well with wine. Everything (almost) goes well with wine; you just have to get the right combination. Here is a way to enjoy the springtime freshness of both asparagus and our new 2016 Russian River Valley Sauvignon Blanc. INGREDIENTS: 8 cups of stock (chicken or
Late winter and early spring is Meyer lemon time in wine country. One of our favorite uses of the citrus is this tart, although I admit it is a bit of a wine pairing challenge. Our Muscat Canelli does the trick (available in Tasting Room). INGREDIENTS: 2 sticks butter ½ cup sugar 1 egg yolk
This relatively easy dish takes advantage of the abundance of lemons available this time of year. It also has in its favor the ability to go well with either Taft Street Russian River Chardonnay or Taft Street Russian River Pinot Noir. INGREDIENTS 2 pounds boneless, skinless turkey breast, cut in strips 3 tablespoons olive oil
Sauteed Turkey & Meyer Lemon Read More »
Cacciucco is the Tuscan version of the French bouillabaisse or the Northern California – Italian crab cioppino. Basically, it uses local seafood and produce to create a local and hearty fish stew. Very au courant! Plus, it’s great in the winter and pairs well with red wine; like our just released 2014 Taft Street Alexander
Cacciucco – Fish Stew Read More »
It’s that time of year again folks. After a disastrous crab season last year, it looks as though things are back to normal. The rainy season will be compensated this year not only by the play of the Golden State Warriors but also by the delicious treat of Dungeness crab (and Taft Street Chardonnay). INGREDIENTS: 1
Cracked Crab & Dipping Sauce Read More »
