Type of Cuisine: March 2012 Archives

Submitted by Korbel Champagne Cellars
Chef Robin A. Lehnhoff-McCray


Enjoy this delicious Ceci Bean Soup with Pancetta and Rosemary with our lovely Korbel Rouge Champagne.

Planning a visit to Sonoma County? Spend the day at Korbel Champagne Cellars . . . taste our delightful champagnes, tour our historic winery and gardens, and eat a delicious lunch at our gourmet Delicatessen. You are welcome to enjoy our complimentary tastings and winery tours.

Submitted by St. Francis Winery

Chef: Executive Chef, David Bush
Wine Pairing: St. Francis Sonoma County Merlot

Executive Chef Dave Bush says: "I like to serve this item as either a first course or a side dish, alongside a nice grilled steak or roast. The subtle earthiness of our St. Francis Sonoma County Merlot is enhanced by the sweet cippolini onion and mushroom ragout.  With the addition of the balsamic syrup, lush undertones of dark fruit are brought to the forefront."

Submitted by St. Francis Winery

Chef: Executive Chef, David Bush
Wine Pairing: St. Francis Sonoma County Chardonnay

Executive Chef Dave Bush says: "With its fresh spring flavors, this dish is fantastic as a light lunch, or serve it as an appetizer in place of salad. The delicate oak notes in the St. Francis Sonoma County Chardonnay beautifully compliment the cured salmon, peas and potatoes, while the creamy lemon beurre monté reveals the delicate citrus nuances in the wine and adds a buttery contrast to the bright acidity on the wine's finish."

INGREDIENTS:

• 4 ounces gravlax, sliced thinly
• 2 medium Yukon Gold potatoes, peeled
• 2 cups fresh English peas, shucked
• 1 lemon, zested and juiced
• 8 ounces plus 2 tablespoons unsalted butter, cut into small pieces
• Salt and white pepper to taste