July 2011 Archives

Chef Robin Lehnhoff-McCray of Korbel Champagne Cellars

Cuisine: Chicken Almond Salad
Wine Pairing: Korbel NV Blanc De Noirs

A simple recipe . .. perfect for a summer lunch.

Ingredients:

• 2 lbs diced chicken meat
• ½ cup diced red onion
• ½ cup diced celery
• ½ cup toasted almonds, chopped
• ¼ cup chopped parsley
• 1-2 cups red seedless grapes
• ½  cup crumbled Gorgonzola
  
• 1 cup mayonnaise
• 2 T Mendocino brand mustard
• Kosher salt and pepper to taste

Method:
Combine all ingredients. Chill and serve.

Special Note:
Rotisserie chicken already prepared from the grocery store is perfect for this recipe.

Other recipes featuring Korbel Champagne!

• Wine Country Gazpacho
• Champagne Punch
• Fresh Strawberry Salad
• Passion Fruit Mimosa
• Grilled California Champagne Artichokes w/ Chimi Churri

Executive Pastry Chef at
Kenwood Inn and Spa


As Executive Pastry Chef at the Kenwood Inn and Spa, Khambay Khamsyvoravong displays her considerable culinary talent by planning and creating the Inn's decadent desserts and pastries at both dinner and the complimentary breakfast.
 
After receiving her BA from Brown University, Khambay followed her passion for cooking, graduating from The Culinary Institute of American in Hyde Park, NY in 2009. From there, she honed her skills in the kitchens of several well-known Sonoma-area bakeries and kitchens, preparing cupcakes and planning wine-paired dinners, before joining the Kenwood culinary team in 2010.
 
Khambay's broad culinary vision is revealed in her delicious creations such as Chocolate Ravioli with Blueberry filling and Salted Ganache, Banana Cream Tart with Sweet Dough, Banana Butter, Fresh Bananas, Pastry Cream, Pound Cake Croutons and Toasted Meringue or delights like a House made Braised Pork, Roasted Apple and Pear pie.
 
Whether sweet or savory, Khambay's creations are thoughtful, distinctive and delightful.