Wine and Food Pairings Mill Creek Vineyards and Winery & Grill Master Michael Mazzanti Panino di Manzo Paired with Mill Creek Winery 2010 Cabernet Sauvignon, Alexander Valley Gary Farrell Winery & Grapevine Catering Carne Asada Tacos with Tomato Chipotle Salsa Paired with Gary Farrell Winery 2010 Ramal Vineyard Pinot Noir, Carneros Thomas George Estates & Canneti Roadhouse Italiana Whole-grilled local Steelhead Salmon and Roasted Black Mission Figs, local dark Honey with Mustard Green and toasted Milk Bread Paired with Thomas George Estates 2010 Cresta Ridge Vineyard Pinot Noir, Russian River Valley
Saturday, July 20
2013 Digital Recipe Book
Alderbrook Vineyards & Healdsburg Bar and Grill Dry Rubbed, Slow Smoked Baby Back Ribs Paired with Alderbrook Vineyards 2010 Old Vine Zinfandel, Dry Creek Valley VML Winery & BBQ Smokehouse Bistro and Catering Bar-B-Que Smokehouse Bistro Ribs with Pomegranate Onion Jam Paired with VML Winery 2011 Floodgate Vineyard Pinot Noir, Russian River Valley HKG Estate Wines â€“ Hop Kiln Vineyards & Kenwood Inn and Spa Renzoâ€™s Famous Italian Sausage Burgers with Grilled Portabella Mushrooms and Bermuda Onions topped with Gorgonzola Dolce Paired with Alderbrook Vineyards 2010 HKG Estate Pinot Noir, Russian River Valley
2010 Mill Creek Winery
Mill Creek Vineyards and Winery
Cabernet Sauvignon Alexander Valley
1401 Westside Road Healdsburg CA 95448 707-431-2121 www.millcreekwinery.com
Panino Di Manzo st
1 Prize Winner Recipe courtesy of Grill Master Michael Mazzanti, Cloverdale Mill Creek’s pairing is a modification of an old family favorite. Jeremy Kreck, Winemaker for Mill Creek and grandson of the winery’s founder, and an avid foodie, spent considerable time tweaking the sandwich to pair perfectly with the Mill Creek 2010 Cabernet Sauvignon. Ingredients:
High quality Tri-Tip Roast Mill Creek Marinade Buttermilk Blue Cheese Dressing Balsamic Braised Onions – (If you can find them, locally grown farmer’s market onions.) Arugula – (Once again, locally grown if possible.) Soft, yeasty rolls (We use ones from Cousteaux’s Bakery in Healdsburg) Butter (Clover if you can get it.) 1 to 2 cloves minced fresh local garlic Bacon – We like the local Apple Wood Smoked bacon.
Begin several hours, or the day before, by marinating the tri tip. Also make ahead, the Buttermilk Blue Cheese Dressing, Garlic Butter and the Balsamic Braised Onions. You can also cook your bacon ahead of time. Tasting Notes Dark purple in color with a complex nose of spice, cassis, blackberry pie, and toast. Flavors are layered and rich with mixed dark fruits and a substantial structure. Standard Retail Price: $38.00
When ready to eat, grill the tri-tip and slice the meat thinly. Retain all juices that run from the meat and keep the sliced meat in a heated pan in the juices. Plating:
Cut the rolls in half – toast if desired.
Coat both the top and bottom half of the roll with garlic butter. Coat the bottom roll with the Buttermilk Blue Cheese Dressing – be sure to include Blue Chees chunks. Layer several slices of meat onto the roll Top with a couple of bacon slices. Add a layer of Arugula Finish with a spoonful of Balsamic Braised Onions Sip your Mill Creek Cabernet Sauvignon and Enjoy…
Serve with Caprese Salad Skewers These can be easily made by layering cherry tomatoes, mozzarella balls, and kalamata olives on a skewer. Then drizzle with good quality olive oil and sprinkle with chopped basil. Buttermilk Blue Cheese Dressing Makes 6 servings
1 ½ cups mayonnaise 1 tablespoon fresh lemon juice 1 tablespoon coarsely ground black pepper – or to taste 1 teaspoon hot pepper sauce 1 cup coarsely crumbled blue cheese (Point Reyes is particularly good.) Buttermilk
Mix first 4 ingredients in medium bowl. Add blue cheese and stir till well blended; add buttermilk by tablespoonful to desired consistency. This can be made one day ahead. Cover and chill. Mill Creek Marinade
1 cup Mill Creek Cabernet Sauvignon ½ cup Kikkoman Light Soy Sauce 1 tablespoon Worcestershire 2 large cloves garlic, minced 1 shallot, minced Fresh Rosemary, (approx. 2 tablespoons torn or coarsely chopped) Fresh Oregano, (approx. 1 tablespoon, coarsely chopped) Coarsely ground black pepper to taste.
Combine all, add meat and marinate turning occasionally for at least 2 hours or overnight for best flavor. A large Zip Lock bag works best.
Balsamic Onions 1 large Yellow onion, thinly sliced. We like to get the onions from a local farmer, but one can also use any sweet yellow onion, Walla Walla etc. 1-2 tablespoons salted butter 1/4 cup Balsamic vinegar - or to taste Coarsely ground black pepper to taste Kosher salt- optional Melt butter in heavy bottom skillet, add onions, sauté until translucent and just beginning to caramelize (turn golden in color). Add balsamic vinegar, and continue to cook until most of the balsamic has evaporated and been absorbed into the onion. Add pepper and salt if desired. Garlic Butter In medium bowl combine 1 cup softened butter with two tablespoons minced garlic. This can be modified depending on your love of garlic.
2010 Gary Farrell Winery
Gary Farrell Winery
Ramal Vineyard Pinot Noir
10701 Westside Road
Healdsburg CA 95448 707-473-2909 www.garyfarrellwinery.com
Carne Asada Tacos with Tomato Chipotle Salsa Recipe courtesy of Chef Christopher Ludwick, Grapevine Catering Carne Asada
1 lb. lean tri tip ½ c. chili powder 2 Tbsp. granulated garlic 2 Tbsp. chipotle en adobo, pureed ½ c. olive oil Salt and pepper to taste
Place all ingredients in a medium bowl and allow it to marinate at least 2 hours or overnight. Place tri tip on a preheated grill and cook until medium rare. Remove, set aside. Chop the meat into small bite size pieces and keep warm. Tomato Chipotle Salsa
Tasting Notes This wine is floral, spicy, intense, aromatic and energetic, all a testament to the cool weather. Aromas of dark raspberry, blackberry and zesty citrus peel fill the glass, followed by elements of cassis, sweet cherries, graphite and sandalwood on the palate. This seductive, elegant wine finishes with supple, fine-grained tannins, lively acidity and an appealing underbrush element. Standard Retail Price: $50.00
½ lb. plum tomatoes, rough cut 1 medium onion, rough cut 2 Tbsp. olive oil 1 to 2 canned chipotles in adobo sauce ½ c. coarsely chopped fresh cilantro 1 dried New Mexican Chile seeded ¼ c. fresh lime juice Salt and pepper to taste
Preheat oven to 425°. On a sheet pan, toss tomatoes with onion, oil, salt, and pepper. Place in hot oven and cook until charred, 15-20 minutes; cool. Transfer contents of sheet pan to a food processor; add chipotles, cilantro, chile, and lime juice. Puree until smooth. Set aside. PLATING: Heat 4” tortillas on a hot grill until warm and soft. Place Carne Asada in the tortillas and add salsa. Garnish with a fresh cilantro sprig and sour cream if desired. Enjoy! Serves 3
Thomas George Estates 10701 Westside Road Healdsburg CA 95448
2010 Thomas George Estates Cresta Ridge Vineyard Pinot Noir Russian River Valley
Whole-grilled local Steelhead Salmon and Roasted Black Mission Figs, local dark Honey with Mustard Green and toasted Milk Bread Recipe Courtesy of Chef Francesco Torre, Canneti Roadhouse Italiana INGREDIENTS: 8 oz of Fresh Local salmon, portioned into 4 pieces 2 pinches Rosemary, chopped 2 pinches of Thyme, chopped 2 pinches of Sage, chopped 1 Garlic Clove 2 Mission figs 1 Tsp. of Brown Sugar Dark Winter Honey 12 oz of Mustard Greens 1 oz Butter
Tasting Notes The most westerly of our Estate vineyards, Cresta Ridge embodies cool climate Pinot Noir in the Russian River. Characterized by blue fruits and deep complexity, this wines shows blackberry, blueberry, pomegranate, earth and black spice. The finish is concentrated and muscular, with fine tannins, bright acidity and great structure Standard Retail Price: $60.00
For the Bread: 1lb of “00” flour 1 oz Fresh Yeast 1 oz Butter ¾ cup of Whole Milk METHOD: Season the salmon with extra virgin olive oil and rub it with the herbs. Grill it over wood slowly until pink in the center. While the fish is slowly cooking, cut the figs in half and drizzle on top brown sugar and thyme leaves. Roast the figs in the oven until gold brown. Blanch the mustard greens in the boiling salted water. In a deep pan add a little butter and a smashed garlic glove, add the greens and cook for 2 minutes. Slice the bread loaf in slices of ½ inch thick and toast it on the grill. Dispose on top few mustard greens and the fig. Shred the salmon and serve it on top of the Crostini.
2010 Alderbrook Vineyards
Old Vine Zinfandel
2306 Magnolia Drive
Dry Creek Valley
Healdsburg CA 95448 (800) 405-5987 www.alderbrook.com
Dry Rubbed Slow Smoked Baby Back Ribs with a Classic Cole Slaw and Hush Puppies Recipe Courtesy of Chef John, Healdsburg Bar and Grill Baby Back Ribs
1 rack baby back ribs Salt and pepper to taste
METHOD Sprinkle ribs generously with salt and pepper and smoke approximately for 7 hours at 225 degrees in a smoker or on the grill. BBQ Sauce
4 lbs. Bacon 18 oz. Coffee Beans 5 lbs. Yellow Onion, Diced 1 lb. Jalapeños, Diced 12 oz. Garlic, Minced 3 cups Lemon Juice 1 cup Lime Juice 3 qts. Red Wine Vinegar 3 lbs. Brown Sugar 1.5 cups Garlic Powder 2 cans of Chipotle Peppers 3 gallons of Ketchup
Tasting Notes Wind Machine is another old-vine block of Zinfandel located within the Perotti vineyard. This site has red clay soils that are well-drained. Wind Machine Zinfandel provides the zesty, ripe flavors and engaging aromas expected of Dry Creek Zinfandel delivered on an easy-to-embrace platform. Standard Retail Price: $26.00
Sauté bacon in a large frying pan until caramelized. Add coffee beans and toast beans on medium low for approximately 2 minutes. Add onion, jalapenos and garlic and sweat the veggies on low. Add Lemon and lime juice, vinegar and brown sugar and reduce the liquid by ½ the amount. Add Chipotle pepper, ketchup and Onion Powder. Bring to a boil and simmer for 1 hour. Purée and strain.
Classic Cole Slaw
2 ½ lbs. Sliced Mixed Red and Green Cabbage 1 Carrot, Shredded ½ cup Apple Cider Vinegar 22 grams Celery Salt 2 bunch Green Onion Bottoms, Sliced 535 grams Mayo 2 tablespoons Lemon Juice 54 grams Sugar ½ bunch Parsley, Chopped Black Pepper to Taste
METHOD Slice Cabbage. Place into a large mixing bowl. Add remaining ingredients. Stir thoroughly and serve. Hush Puppies
2 cups Cornmeal 1 cup All Purpose Flour 1 Egg, beaten 1 tablespoon Salt 1 tsp. Baking Powder ¼ tsp. Baking Soda 1 cup Buttermilk 1 cup Milk 3 Corn on the cob, Cleaned/grilled/cut off the cob
METHOD Start by grilling the corn on a hot grill for approximately 15 minutes. Turn while cooking. After the corn has cooled remove husks and cut off the corn. Combine all dry ingredients in a mixing bowl. In a separate mixing bowl, slightly beat the egg and add the buttermilk. Add the dry ingredients to the egg-buttermilk mixture and stir together. Add regular milk until consistency is like pancake batter. Fold the corn into the batter. Fry tablespoon size pieces in 350 degree vegetable oil until for approximately 5 minutes rotating the morsel until browned and completely cooked in the center
2011 Floodgate Vineyard
4035 Westside Road
Russian River Valley
Healdsburg CA 95448 (707) 431-4404 www.vmlwine.com
BAR-B-QUE SMOKEHOUSE BISTRO RIBS Recipe Courtesy of Chef Larry Vito, BBQ Smokehouse Bistro and Catering SPARE RIBS
1 rack spare ribs ½ pound Organic Ripe Bing Cherries 1 bottle Bar-B-Que Smokehouse Original BBQ Sauce 1 Bag Bar-B-Que Smokehouse Rub a Dub Rub
METHOD Remove stems and pits from cherries and puree in blender. Reserve Sprinkle ribs generously with rub and smoke approximately for 7 hours at 225 degrees. Spray with apple juice every half hour. When all 3 of the following things happen, the ribs are ready to eat. 1. 2. 3.
internal temperature reaches 180 degrees ½ to 1 inch of the bones are exposed at the end of the rib. This is called “pullback”. The ribs bend easily with hardly any resistance to form a half circle
When all of the above happens, mop both sides of the ribs with our original BBQ sauce, and cook for 20 minutes to form a glaze.
Tasting Notes Floodgate Vineyard is located in a cool microclimate off of River Road in Healdsburg. This vineyard is farmed organically and produces some of the finest fruit VML Winery sources. The wine exudes flavors and aromas of Bing Cherries, dried cranberries, pomegranate and candied strawberries with a lingering silky finish. Standard Retail Price: $48.00
Remove ribs from smoker and brush with Bing Cherry puree and devour immediately.
RED ONION JAM Slice 1 cup of red onion in thin slices. Cook on low heat in sauce pan with ¼ cup pomegranate juice and ¼ cup VML PINOT NOIR Cool when all the liquid has evaporated
2010 HKG Estate Pinot Noir Russian River Valley
HKG Estate Wines – Hop Kiln Vineyards 6050 Westside Road Healdsburg CA 95448 (707) 433-6491 www.hkgwines.com
Renzo's famous Italian Sausage Burgers Recipe Courtesy of Chef Renzo, Kenwood Inn & Spa Ingredients - (serves 16)
4 lbs of pork butt (ground) 2 Tablespoons of fennel seeds 1 Tablespoon of cayenne 1 Tablespoon of chili flakes 1 Tablespoon of paprika 1 Tablespoon of oregano 2 Tablespoons of Kosher salt 4-5 pay leaves (ground) 1 cup of HKG RRV Pinot Noir 4 Bermuda onions (grilled) 4 Portabella mushrooms (grilled) 16 slices of Gorgonzola dolce 16 Ciabatta rolls (split and toasted)
METHOD: 1) In a large bowl mix the ground pork with all the spices and add a cup of HKG RRV Pinot Noir. Cover and place in the fridge overnight.
Tasting Notes From the onset of harvest we strive to protect the alluring yet delicate aromas Russian River Valley Pinot Noir. Our 2010 is no exception as the bouquet greets you with dried cherry and cranberry, along with hints of anise and herb. A touch of toasty French oak compliments the tangy flavors of pomegranate juice. Think restraint and balance. Standard Retail Price: $34.00
2) Take out of fridge and make 16 patties. Slice the Portabella mushrooms and Bermuda onions. Grill. 3) Toast the Ciabatta rolls on the grill of in the oven. Place all grilled ingredients in the roll and top with the Gorgonzola dolce. 4) Pour everyone a glass of HKG RRV Pinot Noir and Bon Appetito!