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Halibut Hobo Packs
This is a simple cooking technique that can be used for any meaty fish
Curried Shrimp With Crème Fraîche
This dish features crème fraîche to temper the spice of the Thai curry paste.
Lamb with Mint Salsa Verde
Salsa verde is a classic Mediterranean condiment flavored with anchovies, capers, and herbs.
Turkey Piccata
A classic quick Italian recipe, this could be done with any poultry breast.
Filet-of-Beef Wrapped In Parchment with Sauce Bearnaise and Braised Spinach
BY CHEF JOHN ASH
This recipe incorporates a catering technique where beef can be cooked ahead of time. Delicious with Sonoma-Cutrer Vine Hill Pinot Noir .
INGREDIENTS
1, 3-4 lb filet mignon trimme...
Cider Brined and Smoked Game Hens
This brine technique works equally well with chicken or turkey. Brining is sort of a magical process that adds both flavor and moistness to the meat.
Fettuccine with Smoked Salmon, Pancetta, and Asparagus
This pasta is easy to prepare, featuring smoked salmon and additional flavors from shallots, pancetta, dill, and capers.
Tarragon Chicken Breasts with Crab and Asparagus
BY CHEF JOHN ASH
Pair these chicken breasts with our Sonoma Coast Chardonnay when entertaining for an impressively easy meal.
INGREDIENTS
1/2 lb thin asparagus, trimmed
1 c chicken broth
2 tbsp ch...
