Food

This recipe takes a while to make but will leave you with enough to freeze for another night. Plus, it’s delicious so well worth the effort! It’s outstanding with this meaty Pinot Noir. 1 medium rabbit, cut into pieces ¼ cup olive oil 1 onion, chopped 1 cup mushrooms, chopped (I use chanterelles, but porcinis

Raclette is a traditional Swiss dish that’s been adored for ages. The cheese, made of semi-hard cow’s milk, melts slowly and is scraped onto potatoes, rustic bread, or charcuterie. You need a grill or open fire for the best flavor, but I’ve used the oven, too, and it definitely works in a pinch. This is

Risotto should never be intimidating- just pop a bottle of our Bedrock Chardonnay for inspiration and throw in whatever was fresh this week! This light, fresh risotto is a favorite, and pairs beautifully with our stainless steel chardonnay. 1 pint cherry tomatoes 1 bunch asparagus, ends clipped 1 tbsp. olive oil (We love local producer

Ratatouille is one of my favorite late summer dishes to prepare. Not only will you use up a whole bunch of the zucchini, squash, and tomatoes that are taking over your yard this time of year, but you’ll enjoy a delicious dish many times over. This recipe makes a whole lot, so use the leftovers

My first trip to Provence included eating, drinking, shopping, and eating some more. I adore the simple but oh-so-flavorful Provencal foods, and there just isn’t anything better than a glass of rosé to pair along with them. I’ve perfected my remoulade and experimented with various pestos, so debated sharing those, but this traditional sandwich seemed

Paella. It sounds intimidating, but this Spanish rice dish is really just similar to risotto and definitely worth making! Once you’ve tried it on the stove a few times, try it on the grill for a smoke infused flavor. You can also vary the proteins between different shellfish, chicken, or sausage. This is also delicious

Fancy name, simple dish. Fresh fish doesn’t need much- just some simple ingredients turn this into a decadent summer supper. • 1 pint cherry tomatoes • 4 fresh halibut fillets • 4 tbsp. unsalted butter • 4 cloves of garlic, sliced • 1 lemon, sliced • 2 yellow squash, sliced • 2 zucchini, sliced •

I’ve been convinced to share my secret tomato pie recipe with the world, and I can promise you, there is no better way to use up those last ripe heirloom tomatoes of the season. This dish isn’t calorie-free, but it’s so delicious it doesn’t matter. Serve with grilled steak or lamb chops for a fall

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

These easy little lamb meatballs are cooked perfectly in a rich sauce, and pair so elegantly with our earthy Mesa Pinot. This is the perfect dish for a cold evening by the fire. • 1 lb. ground lamb • 1 tbsp. olive oil • 1 onion, chopped finely • 2 cloves garlic, minced • 1