• Lemongrass Chicken Wraps, Peanut Sambal and Cilantro
• Mushrooms, Crispy Sage Polenta, Spinach and Preserved Lemon
• Lamb Belly, Moroccan BBQ Sauce and Pickled Cabbage
• Mango Kulfi Popsicle with Peanut Caramel

• French 75: Linie Aquavit, Lemon, Chardonnay
• Daiquiri: Lemon Hart 151, Demerara Sugar, Lime Juice, Orange Bitters
• Ukiah Sour: Mi Casa Blanco Tequila, Lavender Syrup, Lime, Bergamont Bitters
  

Kentucky-Style Barbecue Lamb
This Kentucky-style barbequed lamb leg slowly smokes for up to ten hours, until it becomes soft as butter. The pit should be maintained at 250 degrees Fahrenheit. Chef Tucker Bunch coats the leg with a dry rub, which forms a delicious crust and infuses the meat with flavor as it cooks. If you don't have a smoker, you can alternatively set up a gas grill with one burner turned on to low heat. Watch video below or click here for recipe.

Grilled Spiced Pork with Grape Kebabs

These grilled spiced pork kebabs are flavored with a North African marinade. Two pounds of pork can make kebabs for eight if you add grapes to the skewers and pair the kebabs with a spinach salad. The grapes add juiciness so there's no need for a sauce. Watch video below.

• 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

• Fruit Salad with Orange-Blossom Syrup
• Simple, sweet and the orange-blossom water adds a fragrant touch to this refreshing fruit salad. Click Here for recipe.

• Raspberry Muffins with Pecan Streusel
• Surprise Mom with rasberry muffins, a nice and fresh change from the ever popular blueberry muffin. Click Here for the recipe.

• Asparagus Frittata
• A frittata is a popular Italian-style flat omelet. The recipe from the CIA showcases fresh, tender asparagus that will make this dish a gourmet delight. Click Here for the recipe.
  

• 2 T sweet butter
• 2 lbs carrots, peeled and chopped
• 2 inch knob, fresh ginger root
• 1 cup chopped yellow onion
• ½ cup chopped celery
• 2 tsp chopped fresh garlic
• 2 cups Korbel Brut
• salt and pepper to taste
• 8 cups chicken stock
• 1 cup sour cream or crème fraiche

• 2 ¼ cups unsifted flour            
• 2 eggs
• 1 tsp baking soda                
• 2 tsp vanilla
• ½ tsp salt                    
• 2 cups semi-sweet chocolate chips
• 1 cup white chocolate chips
• 1 cup (½ pound butter)            
• ¾ cup white sugar            
• ¾ cup packed brown sugar

• 6 oz. chilled KORBEL Brut
• 1 cube sugar
• Angostura® bitters
• Lemon twist

• 4 (1 1/2-inch slices) of English Muffin Bread (We use bread from Costeaux French Bakery in Healdsburg)
• 8 egg yolks
• 8 ounces Fontina cheese, sliced
• Truffle salt, to taste
• 1 to 2 tablespoons Truffle oil
• Asparagus spears, sliced
• Mushrooms, sliced
  

• Fish Story
• Valentine's Day is right around the corner, and there's no better way to impress than to have a plan. We'll be helping you celebrate in style, so book now and be a hero this Valentine's Day. Our menu will feature sustainable seafood including oysters, caviar, and dungeness crab. Make Reservation.

• Royal Oak Restaurant at Silverado Resort & Spa
• At the resort's Royal Oak restaurant, Executive Chef Jeffrey Jake will offer a four-course prix fixe Valentine's menu, available for dinner February 14 through February 16, 2013, with dishes such as Petite Tasting of Butter Poached Lobster and Prime Filet with Truffled Macaroni. Make Reservation.

• NEW! - Chocolate Dipped Shortbread Cookies
• Chocolate Cake with Chocolate Whipped Cream Frosting
• Chocolate Cabernet Truffles
• Valrhona Cabernet Chocolate Mousse