Recipes: August 2007 Archives

 

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This casual Italian eatery in Napa features authentic flavors from Italy that pair wonderfully with the light, crisp flavors of sparkling Brut.

Mendocino Wild Huckleberry Granita

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From Executive Chef Alan Kantor, MacCallum House Restaurant
Serves 4 to 6

Apple Tarte Tatin

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Submitted By François de Mélogue
Brewery Gulch Inn

Mendocino's Brewery Gulch Inn Executive Chef François de Mélogue takes advantage of Anderson Valley's bounty of Granny Smith apples for his special Tarte Tatin served warm with caramel ice cream. Join Chef de Mélogue for the Apple Harvest Dinner on September 23, 2006 when he displays the talents which make the Inn's breakfasts and lavish wine hour hors d'oeuvres so memorable. He also offers extraordinary in-room dinners by advance reservation. Visit www.brewerygulchinn.com for more information.

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Cream of Tomato Soup in Puff Pastry

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Le Crème de Tomatoes en Croute
(Cream of Tomato Soup in Puff Pastry)

PJ Steak & Seafood


Grilled Lamb Loin with Zinfandel Sage Morel Sauce

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Recipe developed for Amador Foothill Winery by
Matt Pinsonneult, Chef, Sierra Nevada Tap Room and Restaurant Chico, CA

Heady Zinfandels, like those of the Sierra Foothills, pair beautifully with late-winter meats and mushrooms. This recipe takes fresh spring lamb and marries it with a luscious Zinfandel sauce complemented by the earthiness of sage and morel mushrooms.

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