May is well known for the Kentucky Derby, and the Kentucky Derby calls for at least one mint julep. Here in wine country, we replace the bourbon in the mint julep with Chardonnay. This cocktail is just as refreshing as it is unique and perfect for sipping on a warm, sunny day.

Coulis is a type of spread or jelly that is made from fruit or vegetable puree. In this case, from red bell peppers. This coulis is sweet and tangy with just the slightest hint of heat. It is great on its own on a cheese board, but I love it as a condiment on a sandwich. Pair with a creamy cheese like soft goat or brie and a bottle of Russian River Ranches Chardonnay.

This coffee spice rub is great on red meat. I use it mainly on a tri-tip, but it goes great on all beef. Surprisingly enough though, this rub goes incredibly well with salmon. I challenge you to try this out this summer, not just on the meat of your choice but also on salmon to really taste how versatile this rub is.

Careful, these candied walnuts are a bit addicting! They are great in a salad or on a cheese and charcuterie board, or even by themselves.

Gazpacho is one of my favorite soups. Traditonally, it is made with day old break and was a peasant’s dish. When the Spanish broguht tomatoes back from the New World in the 16th century, gazpacho evolved into a dish for the bourgeoisie.

I like to use heirloom tomatoes because of their extraordinary flavor and color. I also prefer to use a high quality extra virgin olive oil and while it costs a bit, it is will worth the extra expense. Enjoy this soup chilled on a warm summer day with a glass of Sonoma-Cutrer Sauvignon Blanc.

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.

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.

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.

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.

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

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.

Mexican Chicken Soup with Lime Typical of flavors found in the Yucatan. The bright lime flavor goes beautifully with the crisp Les Pierres Chardonnay. And yes . . . you can have wine with soup!

This cooking technique gives the chicken the crisp, crunchy crust we all love with a minimum of fat. This chicken recipe is superb for a springtime picnic and paired with Sonoma-Cutrer’s Russian River Ranches Chardonnay.

Farro is a favorite grain in Italy. The term farro is used when referring to three ancient wheat varieties first cultivated in the Fertile Crescent and still grown in Italy:  farro piccolo (also known by the German einkorn), farro medio (also known as emmer, the Hebrew word for mother), and farro grande (also known as spelt). The imported Italian farro available in the United States is usually the emmer variety. It’s usually labeled perlato or semi perlato (pearled) meaning it retains some, but not all of its bran and nutrients. It is still a very healthy grain. Most recipes are written for this kind of farro; which requires no soaking and cooks quickly in about 25 minutes. This dish pairs nicely with Sonoma-Cutrer’s bright, fruity Pinot Noirs such as the Owsley.

One of the classic comfort foods of Mexico which uses Mexican corn or hominy. Cooking the hominy from dry can take hours so using canned hominy is certainly acceptable. Wine is becoming a more popular beverage in Mexico and the spice of this dish would go well with your favorite Sonoma-Cutrer Pinot Noir.

I’m using salmon caviar here but you could use smoked salmon or even shaved truffle if you’re feeling flush. The custards can be baked up to 4 hours ahead. Reheat gently in a water bath.  This dish is especially delicious served with the complex Sonoma-Cutrer Founders Reserve Chardonnay.

This recipe depends on sourcing the best scallops available. Diver scallops (which are also known as dry pack) are harvested daily and never put into a brine solution. This recipe makes more cauliflower puree than you’ll need but that’s a good thing! Cover and refrigerate for another use. The 2016 Russian River Ranches Chardonnay pairs beautifully with this delicate dish.

This simple, beautiful salad is easy to make and reflects the flavors of winter and spring with beets and oranges. The bright citrus notes makes this salad a good pairing with Sonoma-Cutrer’s Sauvignon Blanc.

This takes advantage of a French inspired flavored or compound butter. The butter is delicious on all grilled or roasted meats, birds or fish.  Double or triple the butter and store in the freezer to use on grill meats or poultry, of any kind. It’s also delicious on burgers. Serve with sautéed greens, if desired. The rich Founders Reserve Pinot Noir served with this recipe is a special treat.

Picadillo is a traditional dish in many Latin American countries and the Philippines (where it is known as giniling). It is made with ground meat (usually beef), tomatoes, and other ingredients that vary by region. It is often served with rice or used as a filling in dishes such as tacos, savory pastries, empanadas, or served with chips and guacamole. It is one of the favorite recipes from my book “Culinary Birds” which is a James Beard award winner. A glass of the complex The Cutrer Chardonnay is a surprising and delicious match to this recipe.

Here’s my version of that wonderful soup from Provence in France. There are all kinds of variations on this but usually it includes both dried and fresh beans, tiny pasta, root vegetables, and other fresh vegetables available. The secret ingredient is a piece of Parmesan cheese rind to simmer along with the broth. It adds great flavor. Remove it at serving time and reuse it till it’s gone. Store the rind wrapped in the fridge. If you don’t have any rind the soup will still be delicious.

This makes a lovely presentation and works equally well with other shellfish such as lobster, Dungeness crab or even scallops.  Be sure to use sustainable American shrimp for this recipe. The Caesar dressing here is a bit unconventional (uses tofu) but no one will know!  This is a lovely meal in a dish that goes well with Russian River Ranches Chardonnay.

This delightful dessert recipe is easy and incredibly delicious.  We are serving this with strawberries and blueberries,  but use any combination of fruits that you prefer.

This is a delicious dish that can be done with any fresh, meaty and sustainable fish. It uses a curry mixture called laksa, which has come to mean a spicy coconut milk based dish with or without noodles. It has its roots in Malaysia. In place of the spinach, you could use other Asian greens like steamed baby bok choy.

Fregola is basically a pasta that is made in the same manner as couscous with coarse ground semolina flour. Fregola is toasted, giving it a nutty, wheaty, roasted taste.  This dish captures complex, earthy flavors.

A Southeast Asian version of traditional steamed clams.

The bright citrus flavors of the vinaigrette complement the salmon beautifully. Serve as a starter course for something special.

This is an elegantly simple dessert recipe. If good blueberries are not available, then use whatever fruit is best in the market.

Black Cod (also known as Sablefish or Butterfish) is a sustainably caught fish, much of which comes from the Pacific coast from Northern California up to Alaska. Miso is the traditional Japanese fermented paste, often made with soybeans, but also with rice and/or barley. It makes a wonderful marinade and the following recipe can be used on all kinds of fish, chicken or pork. Serve with steamed rice.

This is a simple salad to make, but it captures those wonderful Fall/Winter flavors. You could substitute other fruits for the apples such as ripe pears, fuyu persimmons, etc. Other greens will do, if you can’t find frisée, which is also known as curly endive.

A hearty chowder that is the definition of comfort food, especially on chilly nights.

These Indian-inspired bites are vegetarian, but even non-vegetarians will love them.The beauty of these Samosas is that they can be made ahead of time and frozen until it’s time to prepare for the party.

Lindsey Shere is a legendary pastry chef in California and this tart became a signature dessert. Adapted from Lindsey’s original recipe and tweaks by David Lebovitz.

This tart is best eaten with the fingers; it is too hard to cut easily with a fork. It is a good picnic dessert because it is virtually indestructible.

Delight guests with something different this holiday! The blackberry sage sauce can be made ahead, refrigerated and reheated. Serve with an earthy combination of pan-roasted mushrooms and sautéed greens. Note the cooking method starts with a cold pan. Gradually heating draws out more of the fat and crisps the skin of the duck.

A beautiful salad that captures the flavors of the season. Blue cheese is called for in this recipe, but you could use any cheese that you prefer. Also, if Asian Pears aren’t available use apples, mangoes or whatever else is best in your market.

Quality of the scallops is crucial to this dish and fresh “Day Boat”, “Diver” or “Dry Pack” jumbo scallops are called for (order from your fishmonger).  Day boat scallops are harvested daily and never put into a brine solution. As a result, the texture is meatier and they sear or grill beautifully, as opposed to those that have been soaking in a brine solution which is usually laced with tripolyphosphate that bleaches the scallop and encourages it to soak up water.

This brightly colored soup is delicious either hot or chilled.  You can punch up any of the flavor elements to your taste.

Pomegranate molasses is readily available in Middle Eastern grocery stores or online. Pomegranate molasses, also referred to as pomegranate syrup, is a tart-sweet reduction of pomegranate juice with the consistency of maple syrup. Used in the cuisines of the Middle East, India, Armenia, and Georgia, pomegranate molasses varies in taste, color, and viscosity by region.

Named after a town in central Italy outside of Rome, Amatrice was in the news in August 2016 for a devastating earthquake that leveled this beautiful old village famous for its iconic pasta sauce al’ Amatrician. Many restaurants and chefs around the world have been serving this dish since then as a way of fundraising for earthquake victims. It’s a simple preparation but with amazing flavor. I’m using bucatini here, a long pasta with a hole in the middle, but spaghetti or any other pasta that you like works fine.

Baking salmon at a low temperature ensures that the fish will be very moist since most of the delicious oils and moisture aren’t lost.

This recipe depends on getting the best scallops available. Diver scallops (which are also known as dry pack) are those that are harvested daily and never put into a brine solution. As a result the texture is meatier and they sear or grill beautifully, as opposed to those that have been soaking in a brine solution which is usually laced with tripolyphosphate and which encourages the scallop the soak up the water.

Asian flavors have become the most popular ethnic foods in America. The crisp Les Pierres Chardonnay with lovely balance can go beautifully with these flavors.

In this first presentation of this exclusive SonomaCutrer.com Live-stream series, the James Beard award-winning, Chef John Ash, shared his insights on the basics of wine: Serving, Selecting, and Tasting.

On Wednesday, July 1st, Club Cutrer members gathered together in the newly renovated tasting room of Sonoma-Cutrer Vineyards. With a perfectly chilled glass of wine in hand, everyone’s attention turned to SCV Head Chardonnay Winemaker, Cara Morrison, as she introduced long-time friend of the winery Chef Ash. In addition to the in-house audience of Cutrerians, remote viewers also joined the live discussion and submitted questions online that were answered on the spot by Chef Ash.

Watch the full video of this informative and entertaining presentation on the basics of wine serving, storing and tasting that highlights both practical and fascinating aspects of wine culture.

During the hour, Chef Ash covered a wide range of wine topics and questions including:

• Why are wine bottles so many different shapes? (Chef says: Part tradition, part science)
• What temperatures should I serve red and white wines at? (Chef says: most people serve reds too warm and whites too cold)
• What do I really need to do to get a newly opened bottle to breathe? (Chef says: Get aggressive with it)
• What is “corked” wine and how does it get that way?
• What should I look for in a wine glass?
• Why do some wines use a screw cap and others don’t?
• What are sulfites? Why should I care if they’re on the label?
• Should I send a wine bottle back if it’s bad? What if I just don’t like it?
• What’s the difference between sustainable, organic, and bio-dynamic wine?
• Should I store wines standing up or lying flat?
• Should I store wine in the dark?
• If the screw cap is so effective, why isn’t everyone using it?

Watch the full video and get satisfying answers to these and more questions, along with Chef Ash’s take on why legendary chef Julia Child always drank wine while she cooked.

Harvest season is in full swing at Sonoma-Cutrer Vineyards. At this time of year, as the weather turns cooler and fresh autumn vegetables start showing up at local farmer’s markets, our thoughts turn to all of the ways wines complement and enhance the bounty of the season. Here are a few of our favorite fall recipes and pairings courtesy of fellow Cutrarians and Chef Ash:

• A delicious bowl of soup created with seasonal vegetables such as, Pumpkin with Wild Mushrooms, Radicchio with Smoked Goat Cheese or Winter Squash Soup paired with a glass of Russian River Ranches Chardonnay is always a great combo for a cozy night in.
• California enjoys a long fig season from May all the way to December. Pick up some fresh Figs and Gorgonzola Cheese for a quick and delicious appetizer to enjoy with a glass of Sonoma Coast Chardonnay.
• Bored with beef? Stuffed Red Peppers with Boar pair very nicely with a glass of Russian River Valley Pinot Noir.
• Pan-Roasted Chicken with Tarragon Mustard is a warm and flavorful dish to have on a cool evening and goes wonderfully with Russian River Ranches Chardonnay.
• Finally, the ultimate comfort food on a cool fall evening is a delectable dish of Macaroni and Cheese with Sonoma Coast Chardonnay.

Enjoy!

This menu is built to impress. It is an interesting combination of flavors to serve when the boss comes over or to celebrate any special occasion.

Scallops With Celery Root Salad

This dish makes a beautiful starter course. It’s key to use absolutely fresh “day boat” or dry pack scallops. The salad is one of my favorites and delicious on its own. Celery root can vary widely. Pick ones that are heavy for their size, which means there won’t be a hole in the center. Taste the celery root after cutting and if it seems tough or too strongly flavored then blanch it for a few seconds in salted boiling water followed by a dunk in ice water to retain its crunch. Sonoma-Cutrer Sonoma Coast Chardonnay would be perfect here.

Radicchio Soup With Smoked Goat Cheese

This is a very simple soup but brings together interesting contrasting flavors – – bitter from the radicchio and smoke from the cheese that I think are delicious and intriguing. I like to use smoked goat cheddar. This dish requires a chardonnay with great fruit, like the Sonoma-Cutrer Russian River Ranches.

Filet Mignon Wrapped In Newspaper With Sauce Bernaise

This is an old catering technique where beef can be cooked ahead and held perfectly. Delicious with Sonoma-Cutrer Pinot Noir.

Flourless Walnut Cake With Lemon Custard Sauce And Fresh Berries

This is a very simple recipe that depends entirely on the quality of the walnuts. If you suspect your walnuts have been in storage for a while, place them on a baking sheet in a preheated 375° oven and lightly bake for 3 to 4 minutes to “refresh” their flavor. You can also substitute any other nut you like for the walnuts. Enjoy Sonoma-Cutrer Late Harvest Chardonnay with this cake.

www.chefjohnash.com

Surprise your beloved with these recipes that are sure to spark romance any day of the week!

Celery Root and Apple Salad with Smoked Salmon

Serves 8

This recipe makes a beautiful starter course. Celery root is one of those underappreciated ingredients that deserves more love. Pick celery roots that are heavy for their size, which means there won’t be a hole in the center. Taste the celery root after cutting, and if it seems tough or too strongly flavored, then blanch it for a few seconds in salted boiling water followed by a dunk in ice water to retain its crunch. This is delicious with any Sonoma-Cutrer Chardonnay and something special to share.

1 medium celery root (1 to 1-1/2 pounds or so) 1 cup mayonnaise 1/4 cup buttermilk 2 tablespoons each whole grain and smooth Dijon mustard, or to taste 1 tablespoon fresh lemon juice, or to taste 2 teaspoons sherry or brown rice vinegar Salt and freshly ground pepper 1 large Fuji or other tart-sweet apple peeled and cut into julienne 1 pound very thinly sliced cold smoked salmon 3 – 4 ounces fresh salmon caviar (or sturgeon caviar) Chervil or dill sprigs

Peel, thinly slice and chop the celery root into a thin julienne. In a separate bowl, mix together the mayonnaise, buttermilk, mustards, lemon juice, vinegar and salt and pepper to taste until smooth. Stir in celery root and apple to evenly coat. Season to taste with salt and pepper. This is best done at least an hour ahead and chilled for the flavors to develop.

Mound the celery root mixture on plates and artfully arrange the salmon on top. Top with caviar and chervil sprigs and serve immediately.

Scrumptious Macaroni and Cheese:

 Serves 8 to 10

Properly made, macaroni and cheese can be transcendent. It should be delectable with a velvety sauce, and the pasta should be firm. There should be just enough toasted bread crumbs on top to add some crispiness.

Start with a béchamel sauce made by making a roux. Add milk, a little nutmeg, cayenne, dry mustard and a bay leaf. Cook this for 30 minutes to deepen the flavor. Then, add both a tangy cheddar and a nutty Gruyere. Pour it over cooked macaroni or shells that cup the cheese sauce.

Top with a judicious amount of panko bread crumbs mixed with some more cheese and then drizzle a little cream around the sides before the pan goes into the oven to ensure nicely crisp edges. What could be better than sharing decadent macaroni and cheese and a glass of Sonoma-Cutrer Chardonnay with your sweetheart?

1/2 cup panko bread crumbs 1/2 cup (1 stick) plus 2 teaspoons melted butter and more for buttering dish 1/2 cup flour 5 cups milk 1/2 teaspoon dry mustard 1/4 teaspoon white pepper 1/4 teaspoon cayenne pepper 1/4 teaspoon freshly grated nutmeg 2 teaspoons salt or to taste 1 bay leaf 1/4 cup dry sherry 4 cups shredded mild cheddar cheese, divided 3 cups shredded Swiss Gruyère cheese 1 pound large shells or elbow macaroni such as conchiglie, cooked al dente in salted water 1/2 cup heavy cream

Heat the oven to 350°. Toss the panko bread crumbs with the 2 teaspoons melted butter on a baking sheet. Toast the bread crumbs until lightly browned, about 8 minutes. Set aside to cool.

In a large saucepan, heat the remaining 1/2 cup butter over medium heat then whisk in the flour. Stir until the mixture is smooth and bubbling, about 2 minutes. Remove from the heat and whisk in the milk. Add the dry mustard, white and cayenne pepper, nutmeg, salt, bay leaf and sherry. Heat and stir to boiling, then reduce the heat to a low simmer and cook 30 minutes, stirring occasionally. Taste and adjust seasoning to your preference. Remove and discard the bay leaf.

Stir in 3 cups of the cheddar and all the Gruyère until melted. Pour the sauce over the cooked macaroni in a large bowl, stirring until all of the macaroni is coated. Pour the macaroni into a well-buttered 9-by-13-inch casserole. Drizzle heavy cream around the edges of the casserole. Sprinkle on it the remaining 1 cup cheddar cheese, then the toasted bread crumbs.

Cover the casserole with aluminum foil. Bake 20 minutes. Remove the foil and bake uncovered an additional 10 minutes. Put under a preheated broiler for 5 minutes to crisp and brown.

Bucatini with Pancetta and Pecorino

Serves 4

This dish exemplifies how just a few fine ingredients can create a superb dish. The key in this recipe is to use a quality pancetta or bacon. Bucatini is spaghetti-shaped, but a little thicker and hollow in the center. You could certainly use regular spaghetti of good quality, too. All kinds of variations are possible within this recipe; including the addition of finely chopped ripe tomatoes, thinly sliced and sautéed onions, tender spinach leaves. Pair with a glass of Sonoma-Cutrer Pinot Noir!

1 pound dried bucatini or thick spaghetti 6 ounces good quality thick sliced pancetta or bacon cut into matchsticks 1 tablespoon extra virgin olive oil 3 tablespoons chopped fresh parsley 2 teaspoons finely grated lemon zest 1 cup freshly grated Pecorino Romano cheese (4 ounces) Freshly ground black pepper to taste

Bring 3 quarts of lightly salted water to a boil in a large pot. Add the bucatini and cook till just tender but firm to the bite (al dente).

While the pasta is cooking add the olive oil to a large sauté pan large enough to hold the pasta later on. Over moderately high heat, sauté the pancetta till browned and nearly crisp. Drain off all but 2 tablespoons of the fat.

Quickly drain the pasta, reserving 1/2 cup of the cooking water, and add to the sauté pan. Using tongs, toss with the bacon. Add the parsley, zest and cheese and toss again adding the reserved pasta water. Cover and let rest for one minute on very low heat to allow pasta to absorb the flavors. Serve immediately in warm bowls with grindings of black pepper to taste.

Dungeness is a rich, succulent delicacy to be savored when in season This is a great dish from the past, and uses a classic egg yolk thickened sauce. It’s traditionally served on toast points but can also be spooned into little puff or choux pastry shells or in crepes. The mineriality of ​Sonoma-Cutrer Les Pierres is a great match here.

Shrimp tossed in an easy Pesto flavored with mint and rosemary. Pair this dish with The Cutrer Chardonnay for a light meal.

An easy and authentic version of this classic. The key to crab cakes is not to over mix and shred the crab. These crab cakes pair well with our Sonoma Coast Chardonnay.

This Smokey Corn Chowder is a heart-warming comfort food and pairs well with our ​Russian River Ranches Chardonnay.