Recently in Seafood Category

• 3 pounds fresh mussels
• 2 T olive oil
• 2 T unsalted butter
• 1 T freshly chopped garlic
• 1 fennel bulb, sliced thinly
• 2 cups Kenwood Sauvignon Blanc
• 2-3 cups chicken stock
• Kosher salt and black pepper to taste
• 1 bunch fresh thyme, leaves picked off stems

• Wine pairing: Enjoy this delicious seared scallop appetizer with Korbel Brut Rosé.  
• Chef: Chef Robin Lehnhoff-McCray, Korbel Champagne Cellars

• 4 fillets of fresh salmon, about 4 to 5 ounces each, with all visible bones removed
• 1 cup water, or more as needed
• 1/2 cup dry white wine
• 4 slices of lemon
• Salt to taste

• 2 medium shallots, finely diced
• 1/4 cup dry white wine
• Juice from one lemon
• Salt and white pepper to taste
• 4 ounces sweet butter at room temperature

• 1 qt dried scallops
• 1 cup dried shiitake mushrooms
• 1 ½ qts dashi
• 1 lime, juiced
• 1 bunch cilantro stems
• 1 stalk lemongrass
• ½ cup coriander seeds
• Fish Sauce to taste (approximately ¼ cup)

• 5 oz thinly sliced bacon
• 24 medium to large uncooked, headless prawns, peeled
• Freshly ground black pepper
• 1 tbsp olive oil
• 2 lemons, quartered
  

• Chandon Reserve Pinot Noir Brut
• Chandon Reserve Pinot Noir Rose

Preparation time: 1 hour and 15 minutes

Ingredients

• 8 oz cream cheese, brought to room temperature
• ¾ cup finely grated Parmesan cheese, divided
• 1 large egg
• ¼ cup sour cream
• 1 tsp finely grated orange peel
• ½ tsp finely grated lemon peel
• 4 tsp plus 2 tbsp chopped fresh chives, divided
• ¼ tsp coarse kosher salt
• Large pinch of cayenne pepper
• 6 oz fresh lump crabmeat, picked over, patted dry and coarsely shredded
• 1 cup Panko (Japanese breadcrumbs)*
• ¼ cup (½ stick) unsalted butter, melted, plus more for pans
• Fresh chives, cut into pieces

Kitchen equipment: Electric mixer, 2 mini muffin pans

• ½ lb Ahi tuna - absolutely fresh, dark red, high quality "sushi grade" is essential here

• 2 T Green onion - chives will work as a substitute
• 1 T Fresh ginger - if you can't find the fresh root, skip it. Don't use powder!
• 2 T soy sauce - good quality "shoyu" works best
• 2 t Rice wine vinegar - substitute any light wine vinegar if necessary
• 1 T Toasted sesame oil - toasted sesame oil has more flavor than untoasted
• Pinch Black pepper--several turns from the peppermill works best

• 4 halibut fillets, 8 ounces each and 1 inch thick
• 2 tablespoons olive oil
• 1 teaspoon lemon zest
• ¼ teaspoon fine salt
• ¼ teaspoon black pepper

• 2 fresh peaches, skinned and cut into ¼" dice
• 1 mango, peeled and cut into ¼" dice
• 1 tablespoon vegetable oil
• 1 tablespoon lemon juice
• 1 teaspoon crystallized ginger, finely minced
• 1 tablespoon mint, finely minced
• 1/2 teaspoon orange zest
• 1/8 teaspoon cinnamon
• Dash of salt

• Apple-Glazed Barbecued Baby Back Ribs
• Kansas City-Style Barbecued Chicken
• Peach-Mustard Pork Chops
• Moroccan Grilled Salmon
• Grilled Quick-Brined Jumbo Shrimp
• Grilled Corn w/ Seasoned Butters
• Grilled Zucchini/Summer Squash Salad w/ Citrus Splash Dressing
  
• Grilled Potato and Onion Salad w/ Blue Cheese and Bacon
• Grill Baked Brownies w/ Bing Cherry Ice Cream
• Grilled Banana and Nutella Panini
  

INGREDIENTS

• 12 Grays Harbor Oysters in a half shell (Oyster origin optional)
• 3 Cups Champagne
• 2 Cups Heavy Whipping Cream
• 12 Ounces of fresh Spinach (stemmed, cleaned & dried)
• 1 Cup Shallots (chopped)
• 4 Tablespoons Dijon Mustard
• 2 Tablespoons Whole Grain Mustard
• ¼ Cup Grated Parmesan Cheese
• ¼ Cup Bread Crumbs
• 2 Tablespoons Butter
• ¼ Teaspoon Dried Thyme
• Salt & Pepper to taste
• Sea Salt (optional)

Syrah Restaurant
Chef :Josh Silvers

INGREDIENTS

• ½ cup Carrots diced
• ½ cup fennel diced
• ½ cup onion diced
• ½ cup celery diced
• ½ cup mushrooms diced
• ½ tea. Garlic minced
• 2 cups chopped shucked Hog Island Sweetwater oysters
• 1 oz pernod
• ½ cup white wine
• 3 tbl. Butter (unsalted)
• 2 cups water
• 2 cups cream
• 1tsp.taragonne chopped
• 1 tsp. Italian parsley chopped
• S & P to taste
• Tabasco

Method:
Melt butter & sauté first five ingredients and sweat, then add garlic cook 2 min. add pastas & flambé, add wine, oysters + the juice, cook 2 min. add cream & water, bring to a simmer, add tarragon cook 10 to 15 min, season with S&P, and Tabasco to taste,
Pour in to a warm bowel, top with parsley and serve

This appetizer is a conversation starter for sure and will probably be the talk of the party. You can use any firm fish and for fun, use both black and white sesame seeds.

Ingredients

• 3⁄4 cup Made In Napa Valley Shanghai Tangerine Sesame Marinade
• 1 pound swordfish steak, cut into 1-inch cubes (about 20 cubes)
• 20 snow peas
  
• 1⁄4 cup sesame seeds, toasted
• 20 cherry tomatoes
  
• Toothpicks (look for interesting ones at Asian markets)

Courtesy Evan Treadwell, Chef / Lido Restaurant

Ingredients

• 1/2 cup diced leeks, white part only
• 20 fresh oysters in the shell
• 1/2 cup white wine
• 1/2 cup fish fumet
• 1/2 cup bottled clam juice
• 1/2 cup oyster Liquor, reserved from oysters
• 1 tablespoon Cognac
• 2 small shallots, peeled and minced
• 1 cup zucchini brunoise
• 1 sprig thyme
• 1 bay leaf
• 1/4 cup heavy cream
• 6 tablespoons unsalted butter

NAPA VALLEY, CA - Silverado Resort's Royal Oak Grill serves delicious wine country cuisine in the heart of Napa Valley prepared by acclaimed Chef Peter Pahk. Serve this dish at your next wine country party.

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

The first appearance of local sweet corn is the inspiration for this heavenly soup. Capturing the fleeting flavors of summer, Chef Curry likes to create layers of interest in his food by creating both complementary tastes (that of the corn and the crab) and those flavors that act as contrasts (the sweetness of the corn and the smokiness of the bacon). The herbal undertones suggest the verdantness of the garden and the lightness that is life in the Wine Country in July and August.