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Life By The Glass

Carefully Curated. Completely Engaging.

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Lamb Burger with Bacon Onion Jam & Aleppo Aioli

Recipes

This is a fun recipe! One for that backyard summer party when the barbecue is on, the sun is taking hours to set and you want to spend time with guests, not going crazy with kitchen prep. Homemade burgers are always a hit, but why not spice it up a bit with lamb?

These lamb burgers are juicy, delicious and a great pairing with the Sonoma-Cutrer Owsley Pinot Noir.

And, did I mention bacon onion jam? Adding a bit of sweetness with savory bacon is an easy trick to enhance any burger. Not only that, if you make it a couple hours before your guests arrive, the whole house smells like bacon! The Aleppo pepper is originally from the ancient city of Aleppo, Syria. It is less spicy than it is tangy and smoky. As for the aoili, its easier to make than you think and is a great way to impress your guests.

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Albacore Tuna Loin and Creamy Polenta

Recipes

I first discovered the beauty of albacore tuna mostly by accident. Most know it as the ‘Chicken of the Sea’ and only really use it out of a can, but the best part of the fish, after the belly, is the loin. Tuna, when cooked properly, is full of flavor.

When it comes to polenta, it is all about the corn. Corn and summer are practically synonyms that go hand-in-hand. While this recipe doesn’t use fresh corn, there are varieties of corn that make for better polenta than others. One such varietal is Otto File, Eight-Row Flint. Otto File is an heirloom varietal of corn that originally was grown in New England before any Europeans settled the North American continent. While the yields are much smaller than your typical yellow summer corn, Otto File produces such a sweet flavor and creamy consistency, you might want to try the recipe without any butter or cheese first.

Every bite of this dish will make your mouth water for more fish, more corn, and more Sonoma-Cutrer Founders Reserve Chardonnay.

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Lemon Ricotta Crostini with Morel Duxelles & Pickled White Asparagus

Recipes

Spring marks the beginning of morel season here in northern California. Morel mushrooms, which are generally harder to find and more expensive, are now available in abundance and well-priced. I like cooking morels with shallots and white wine, resulting in an explosion of flavor and umami.

Pickling is a great way to preserve leftover vegetables and white asparagus is one of my favorites to pickle! Try this terrific appetizer paired with the Russian River Ranches Chardonnay to get the full experience.

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Ostiones Con Huevos de Salmon

Recipes

Oysters on the half shell are such a treat. This Mexican influenced recipe includes an adaptation of “Hog Wash”, from our friends at Hog Island Oyster Company. Salmon caviar is widely available on the internet if your local fish market does not carry – or they may order it for you.

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Paleta de Cerdo

Recipes

Slow, long cooking is the key to making this dish meltingly tender. To make it even more flavorful, shred or chop the meat with its juices and then roll up in warm tortillas along with shredded cabbage, chopped avocadoes, tomatoes, sweet white onion, some cilantro leaves and lime wedges to squeeze juice over.  If you own a crock pot, this is a great recipe for this useful appliance. Serve with rice andblack beans and a glass of the Vine Hill Pinot Noir

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Enchiladas Suizas de Pava

Recipes

This cheesy, creamy dish originated at a Sanborns cafe in Mexico City in 1950. Its name, “Swiss enchiladas,” in English refers to its copious use of dairy. You could use chicken, crab meat or even slow cooked pork. The creaminess of the dish is delicious with the Russian River Ranches Chardonnay.

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