Sonoma-Coast Chardonnay – Click Here to Shop

Food Pairing: Orange Glazed Carrots

Flower Pairing: Yellow Tulips

Ingredients

• 2 pounds medium carrots or baby carrots, cut into 1-inch pieces
• 1/2 cup packed brown sugar
• 1/2 cup orange juice
• 2 tablespoons butter
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 4 teaspoons cornstarch
• 1/4 cup cold water

Directions

1. In a 3-qt. slow cooker, combine the first 7 ingredients. Cook, covered, on low until carrots are tender, 4-5 hours.
2. In a small bowl, mix cornstarch and water until smooth; gradually stir into carrot mixture until sauce is thickened, 1-2 minutes.

Rosé of Pinot Noir – Click Here to Shop

Food Pairing: Parmesan Asparagus

Flower Pairing: Craspedia Globosa + Pink Ranunculus

Ingredients

• 4 pounds fresh asparagus, trimmed
• 1/4 pound butter, melted
• 2 cups shredded Parmesan cheese
• 1/2 teaspoon pepper

Directions

1. Preheat the oven to 350°. In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp-tender. Drain.
2. Arrange asparagus in a greased 13×9-in. baking dish. Drizzle with butter; sprinkle with Parmesan cheese and pepper. Bake, uncovered, for 10-15 minutes or until cheese is melted.

Russian River Valley Pinot Noir – Click Here to Shop

Food Pairing: Pork Tenderloin Medallions with Strawberry Sauce

Flower Pairing: White Hydrangea + Red Ranunculus

Ingredients

• 1-1/2 cups reduced-sodium beef broth
• 2 cups chopped fresh strawberries, divided
• 1/2 cup white wine vinegar
• 1/4 cup packed brown sugar
• 1/4 cup reduced-sodium soy sauce
• 3 garlic cloves, minced
• 2 pounds pork tenderloin, cut into 1/2-inch slices
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons canola oil
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1/2 cup crumbled feta cheese
• 1/2 cup chopped green onions

Directions

1. In a large saucepan, combine broth, 1 cup strawberries, vinegar, brown sugar, soy sauce and garlic; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes or until slightly thickened. Strain mixture and set aside liquid, discarding solids.
2. Sprinkle pork with garlic powder, salt and pepper. In a large skillet, heat oil over medium heat. Brown pork in batches on both sides. Remove and keep warm.
3. Add broth mixture to the pan; bring to a boil. Combine cornstarch and water until smooth and gradually stir into skillet.
4. Return pork to the pan. Bring to a boil. Reduce heat; cook and stir 2 minutes or until sauce is thickened and pork is tender. Top each serving with cheese, onions and remaining strawberries.

Les Pierres Chardonnay – Click Here to Shop

Food Pairing: Olive Oil Cake (by chef John Ash)

Flower Pairing: White Hydrangea

Ingredients

• 3 Large Eggs
• 2 C Sugar
• 1 1/2 C Extra virgin olive oil
• 1 1/4 C Milk
• 3 tbs Grated lemon zest
• 3 C Cake or all-purpose flour
• 1 tsp Baking powder
• Pinch Salt
• 1 pint each Strawberries and Blueberries
• Golden balsamic vinegar
• Freshly ground black pepper

Directions

1. Preheat the oven to 350 degrees. Butter and flour a 9 or 10-inch cake pan. In a large bowl, whisk together the eggs and granulated sugar. Whisk in the olive oil, milk, and zest.
2. In another bowl, stir together the flour, baking powder, and salt. Make a well in the dry ingredients, and slowly add the egg mixture, stirring just until blended. Do not over mix. Pour the batter into the prepared pan.
3. In another bowl, stir together the flour, baking powder, and salt. Make a well in the dry ingredients, and slowly add the egg mixture, stirring just until blended. Do not over mix. Pour the batter into the prepared pan.
4. Stem and slice the strawberries, combine with the blue berries and add vinegar and pepper to taste. Serve spooned around slices of cake.