Recipes: April 2009 Archives

Submitted by Chef Felipe Barragan of Chateau de Vie Bed and Breakfast & Vineyards

Rumor would have it that many moons ago when the Napa Valley was just a hand full of eager young vintners, a weekly gathering of the minds would come together and share in a breakfast of Scrambled Eggs and Napa Valley Chardonnay. Here you find the only breakfast that Chateau de Vie so daringly pairs a glass of golden delight.

Ingredients:

• 12 large eggs
• 2 tbsp butter
• ½ cup whole milk
• 2 tbsp canola oil
• ½ tsp salt
• 2 Tbsp Chopped Fresh Tarragon
• 1 tsp black pepper
• 6 Slices or pieces of your favorite Brea Cheese.

Submitted by Chef Christopher Kostow of
 The Restaurant at Meadowood

Squab:

• 1 whole squab
• 3 ½ tablespoons Darjeeling tea
• 2 tablespoons butter
• 2 cups salt
• 4 cloves garlic
• 4 bay leaves
• 1 liter duck fat