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YOUR INVITATION TO EXCLUSIVE NEWS AND RELEASES
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...
Sonoma-Cutrer Roasted Chicken
Nothing compares to a beautifully prepared roast chicken.
Fried Lobster Tails
Lobster Lovers will rejoice and savor these luscious lobster tails. This recipe serves four and pairs well with Sonoma-Cutrer’s The Cutrer.
