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FEATURED RECIPE About the Chef – Michael Learned Our recipe comes from Vina Robles’ newest resident artisan, chef Michael Learned. After working in kitchens starting at the age of 16, Michael went on to study at the California Culinary Academy as well as the Cordon Bleu College of Culinary Arts in Scottsdale, Arizona, where he earned his degree in hospitality management. He has worked in restaurants in major cities across the country including New Orleans and Kansas City. “You bring a little bit of these varied experiences to each place you go,” Michael says. He is pleased to take the helm of the Vina Robles kitchen and has launched our new lunch service available on Thursdays through Sundays from 11:00 a.m. to 4:00 p.m. “We offer casual wine country dishes using high-quality ingredients,” Michael said. “I find that people here want approachable, easy food that still has a gourmet sensibility.”

Braised Pork Shanks with Chimichurri From Chef Michael Learned / Serves Six Pair with the Vina Robles 2013 Tannat - Huerhuero Braised Pork 2 tbsp. Olive oil Salt and pepper to taste 2 each Red onions, peeled, roughly chopped 1 can Tomato paste 4 qt. Beef stock or broth

6 each 3 each 1 head 2 cups

Pork shanks Carrots, peeled, roughly chopped Celery, washed, roughly chopped Vina Robles 2013 Tannat – Huerhuero

Method Place roasting pan on the stove on medium-high heat; add oil. As pan gets hot, season the pork shanks with salt and pepper. In hot pan, brown the pork shanks on all sides and then remove from the pan. In the roasting pan, add vegetables and sauté until they start to sweat. Add tomato paste and mix in with the rest of the vegetables. Deglaze with the Vina Robles Tannat. Put the shanks back in the roasting pan using the vegetables to keep the shanks off bottom of the pan. Cover the shanks with the beef stock or broth (may take less, but if more liquid is needed, water can be added). Cover with foil and roast in oven at 350 degrees for about 2 ½ hours or until the meat starts to pull away and almost falls off the bone.

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