Chef's Signature Recipes

Oakwood Grilled Asparagus with Olive Oil and Pecorino Romano
By Chef Jose Flores

Pan Seared Duck Breast with Fennel-Apple Farro
Cognac Reduction and Chestnut Brussels Sprout Salad
By Chef Brian Anderson

Roasted Quail with Black Mission Figs, Fennel and Pine Nuts
By Chef Douglas Keane

Grilled Wild Salmon with a Roasted Beet and Arugula Salad
by Chef John Ash

Chicken in Chanterelle Mushroom and Garlic Stew
by Chef Eric DiStefano

Grilled Wild Sockeye Salmon & Scallop Beggars Purse
by Chef Christopher Pope

1999 Merry Edwards Olivet Lane Pinot Noir
Braised Fivespice Spareribs
by Chef Mark Malicki

Wild Mushroom Patê
by Chef John Ash

Roasted Quail stuffed with Dried Cherries, Foie Gras and Almonds
by Chef Scott Giambastiani

Red Wine Braised Lamb Shanks
By Chef Ron Garrido of Avalon

Potato Crusted Salmon
By Chefs Duskie Estes and John Stewart of Zazu

Rabbit Tuscan Style
By Chef Craig Stoll from Delfina

Baby Spinach Salad with Warm Sonoma Goat Cheese
By Chef Jeffrey Reilly from Bodega Bay Lodge & Spa

Herb Crusted Rack of Lamb with Rosemary Lamb Essence
By Chef Evan Treadwell from Benbow Inn

Roasted Squab with Turnips, Spinach and Bing Cherries
By Chef Richard Reddington from Auberge du Soleil

Holiday Recipe

Connie's Hot Crab Dip
In memory of Connie Montecuello

Family Recipes

Duck Breasts with Blackberry Reduction Sauce
Great with porcini risotto and a fresh, steamed vegetable.

Ron’s Portobello Mushroom Sandwich
Pair with Merry Edwards Russian River Valley Pinot Noir

Kiwi Tart
Pair with the 2000 Meredith Cuvée!

Seafood Kabobs with Red Bell Pepper Sauce
Yummy with our Sauvignon Blanc!

Shiitake Frittata
This recipe goes well with all my pinots!

Asparagus Sestri Levante
This recipe is inspired by a dish Ken and I enjoyed while on our honeymoon in Italy. Sestri Levante is a small town on the Ligurian coast.

Duck Tacos
Here are Michael’s (owner of the Cactus Cafe) recipes for duck tacos with salsa, complemented by a salad of fresh organic greens with honey lime dressing.

Fabulous Porcini Risotto for Two
Malcolm Clark grows wonderful, exotic edible and medicinal mushrooms. A biologist and world-renowned mycologist, my friend Malcolm introduced the Shiitake mushroom to North America.

Marcia’s Crab Cakes
My sister Marcia is a creative person and an excellent cook. Her crab cakes are a delicious appetizer or main course, depending on the size she makes.

Quail Marinated in Vya
My good friend Andy Quady produces Vya, a special vermouth infused with botanical herbs.

Red and White Lasagna for Lovers of Pinot Noir
At a recent family get together, Merry's sister Marcia served this lasagna to accompany our 1998 Pinot Noir, Russian River Valley. The simplicity and richness of the dish accentuates the complexity of this fruity wine.

Roasted Corn Soup
I like to serve this soup as a first course, complemented by a Lambert Bridge Dry Creek Valley Sauvignon Blanc. Follow with an entree of grilled lamb chops and my Russian River Valley Pinot Noir.