Food

This spicy curry is loaded with veggies and delicious, delicate little prawns. • 1 tbsp. grapeseed oil • 3 tbsp. panang curry paste • 4 garlic cloves, minced • 1 tbsp. crushed ginger • 2 cups eggplant, cut into 1 inch chunks • 1 cup sliced carrots • 1 cup sliced red pepper • 1

Enjoy the last few cold nights with this warm and filling Belgian stew. • 1 ½ lb. shoulder roast, sliced • 1 tbsp. olive oil • 2 medium onions, sliced • 4 garlic cloves, crushed • 1 tbsp. brown sugar • 2 cups lager style beer • 2 cups beef broth • 1-2 bay leaves

This is an easy and delicious way to cook rabbit and makes a perfect fall dinner. Its flavor is subtle and the meat is tender, not gamey. The wine is a delicious match! Serve with polenta or roasted potatoes. • 1 lemon • 1 rabbit (about 1 pound) • 2 tbsp. olive oil • 4

This particular vintage of Bedrock has malolactic fermentation, giving it a more complex flavor profile and mouthfeel. It’s perfect with tender braised pork infused with flavors of white wine, fennel, and onions. • 4 lb. pork shoulder • 1 tbsp. olive oil • 1 fennel bulb, quartered • 1 large onion, cut into 8 wedges

This quiche makes a light and tasty supper or brunch when served with a green salad. This trio of arugula, prosciutto, and cherry tomatoes is delicious, but you can alter the ingredients and get creative, just keep the base the same! Your own flavor combinations will keep your friends impressed all summer long. Either way,

Bison is a lean meat that resembles beef but has a meatier, richer flavor. It’s low in saturated fat because it’s grass fed, and now it’s becoming easier and easier to find. Buy ground bison at Albertson’s, New Frontiers, and Whole Foods, to name a few. Cottage pie is just like shepherd’s pie, but with

These tasty shrimp are an amazing main course or a fun appetizer! The sauce is inspired by a plate of barbecued shrimp I had in New Orleans once, but it’s got a bit of a South Carolina kick, too! Our Bedrock’s crisp acidity is a fun match, but rosé would be divine, too. • 2

Albondigas are tapas style meatballs, made tiny to pop right into your mouth. The mixture of beef and pork makes for a deliciously savory yet light mouthful that pairs really well with an earthy Pinot Noir like our Estate. Pair with crusty bread, marcona almonds, olives, prosciutto, and manchego and you’ve got a perfect tapas

This recipe is adapted from Alice Waters’ slow roasted salmon. It’s easy to make and brings out all the careful complexities of the fish. This one is simple and delicious, so be sure you use the absolute best salmon you can find. • 1 lb. salmon, skin on • 1 tbsp. butter • 1 small

Fall means it’s time for anything pumpkin! This pasta is easy to make and absolutely delicious. Bacon and makes everything better. • 8 ounces fettucine • 3 slices of bacon, chopped • 2 cloves garlic, minced • 3 tbsp. chopped fresh sage • 1 cup canned pumpkin puree • ¼ cup white wine • ¾