4 main or 6 first-course servings.

Salmon or trout roe is delicious and much more affordable than sturgeon caviar.  It adds a delicate crunch to this luxurious pasta dish.  The Rosé of Pinot Noir would be a beautiful visual and flavor match.

1-pound bucatini or other long pasta such as spaghetti

4 tablespoons unsalted butter

1 tablespoon minced shallot

1/2 cup crème fraiche plus a little extra for garnish

2 tablespoons chopped parsley

2 teaspoons chopped fresh tarragon (1 teaspoon dried)

Freshly ground black pepper

4 ounces thinly sliced smoked salmon cut into 1/2-inch ribbons

4 ounces salmon caviar 

1/4 cup chopped chives

1. Bring a large pot of salter water to a boil and cook the pasta until al dente. Reserve 1/2 cup of the pasta cooking water.
2. In a large, deep skillet, melt the butter over moderate heat.
3. When the foam subsides, add the minced shallot, and cook over moderately low heat for 2 minutes, stirring.
4. Add the crème fraîche, parsley and tarragon. Stir in about 1/4 cup of the reserved pasta cooking water and season to your taste with pepper.
5. Add the pasta and toss well. Add up to 2 more tablespoons of the reserved cooking water if the pasta seems too dry. Remove from the heat.
6. Add the smoked salmon and three-fourths of the caviar and toss gently.
7. Serve in shallow bowls, garnished with the remaining caviar, a little crème fraiche and chopped chives.

Photo by John Burgess, Santa Rosa Press Democrat

Recipe by John Ash: chefjohnash.com

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Pair this with our Russian River Valley Pinot Noir and you will surely leave the dinner table full and happy.

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.

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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 aioli, its easier to make than you think and is a great way to impress your guests.

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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. Cooking morels with shallots and white wine will result in an explosion of flavor and umami!

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