total posts: 7
Our chef's new spring appetizer for daily wine tastings: Hawaiian Blue Prawns with Tomato Fondue.
Great for New Year's Eve dinner parties, this elegant appetizer has a festive presentation and pairs beautifully with a light, crisp Chardonnay or sparkling wine.
Our chef's salad combines figs, roasted corn and haricots verts for a light, crisp recipe celebrating the bounty of harvest season.
Apple tree and fava bean blossoms from our winery garden inspired this light, healthy, salad recipe to celebrate spring.
Bacon jam burger from Skillet food cart in Seattle. Winner of the 2010 Food Bloggers Conference photography contest.
Hoisin Duck with White and Green Asparagus created by Jordan Winery Chef Todd Knoll for "Decanting Sonoma: The Cookbook" (debut est.: 2011).
Cowgirl Creamery Mt. Tam (left) and Bellwether Farms San Andreas (center) -- from last week's cheese and Cabernet Sauvignon photo shoot.