Recently in Seafood Category

with Ginger, Cilantro & Lime Butter

Nickie Zeller of Pearl Restaurant in Napa, CA created this recipe for an event at the sparkling wine facility of Codornui. The winery is now named Artesa and produces still wines from the Carneros Region of Napa and Sonoma Counties, California.

Easy to prepare and best served with your favorite bubbly!

Napa Valley Wine Train
Executive Chef : Kelly Macdonald

 

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

Herb Crème Fraîche, Fennel-Red Onion Slaw,
Four-Minute Quail Egg and Caviar

A feast for all the senses, the Wente Vineyards Restaurant's open architecture allows the kitchen's rich, savory aromas to greet you at the door. Vineyards and gardens surround the restaurant, reinforcing the Wente philosophy of using the best possible seasonal ingredients. The restaurant and the winery are wonderful showcases for a re-emerging and vigorous Livermore Valley wine region.

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

Submitted by Executive Chef Peter Pahk 

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.

BY ROBERT CURRY | WINE SPECTATOR GREYSTONE RESTAURANT

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.