Chef's Signature Recipes — Listed Below these fields
Chef's Signature Recipes
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Baby Spinach Salad with Warm Sonoma Goat Cheese
This salad's creamy, warm goat cheese and sweet and tart fruit pairs wonderfully with our Sauvignon Blanc.
Wine Pairing: Russian River Valley Sauvignon Blanc
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Read More on Barrel-Stave Salmon
Barrel-Stave Salmon
Craig Adcock of Belly Up Bar-B-Que in Kansas City submitted his signature salmon recipe and becomes the winner of a magnum of Coopersmith Pinot Noir.
Wine Pairing: Coopersmith Vineyard Pinot Noir
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Read More on Beet Salad with Charred Red Onion, Goat Cheese & Cocoa Crumble
Beet Salad with Charred Red Onion, Goat Cheese & Cocoa Crumble
Chef Erik Niel of Easy Bistro & Bar in Chattanooga, Tenn., provided the recipe for this bright, fresh and gorgeous salad.
Wine Pairing: Russian River Valley Pinot Noir
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Chicken in Chanterelle Mushroom and Garlic Stew
by Chef Eric DiStefano
Wine Pairing: Russian River Valley Sauvignon Blanc
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Cocoa Nib-Crusted Liberty Duck
We’re honored to present a fabulous recipe from culinary star Dustin Valette of Valette Restaurant in Healdsburg: Cocoa Nib-Crusted Duck Breast.
Wine Pairing: Coopersmith Vineyard Pinot Noir
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Read More on Grilled Wild Salmon with a Roasted Beet and Arugula Salad
Grilled Wild Salmon with a Roasted Beet and Arugula Salad
Wine Country Chef John Ash created this salmon dish with beautiful baby beets and it pairs perfectly with our Pinot Noirs.
Wine Pairing: Flax Vineyard Pinot Noir
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Grilled Wild Sockeye Salmon & Scallop Beggars Purse
by Chef Christopher Pope
Wine Pairing: Olivet Lane Pinot Noir
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Kaffir Lime and Coconut Soup with Black Cod
Chef John Ash, the Godfather of Wine Country cuisine, created this dish as an homage to his favorite fish, black cod.
Wine Pairing: Russian River Valley Sauvignon Blanc
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La Poste Lemon Curd Tart
This tart was created by Chef Mike Florea of La Poste Eatery and Wine Room in Cincinnati, Ohio, for a Merry Edwards Winery Dinner in August 2011. He paired it with our 2008 Late Harvest Sauvignon Blanc. Scrumptious!
Wine Pairing: Late Harvest Sauvignon Blanc
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Lamb Stew
Jacob Leatherman, executive chef at the luxury Triple Creek Ranch in Montana, created this luscious stew during a Merry Edwards Vintner Weekend.
Wine Pairing: Merry's 40 Pinot Noir
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Read More on Linguine with Manila Clams and Tomatoes
Linguine with Manila Clams and Tomatoes
Noted Bay Area food expert and TV Chef Joanne Weir provided an elegant yet easy recipe for Linguine with Manila Clams and Tomatoes to pair with the 2019 Sauvignon Blanc. (Photo by Melissa McArdle)
Wine Pairing: Russian River Valley Sauvignon Blanc
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Oven-Roasted Pork Tenderloin with Apricot Risotto
To pair with this big, expressive wine, we turned to our friend Michele Anna Jordan, noted local food writer and accomplished chef. Her suggestion was Oven-Roasted Pork Tenderloin with Apricot Risotto.
Wine Pairing: Coopersmith Vineyard Pinot Noir
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Read More on Pan-Roasted Salmon with Herb Butter and Beggar's Purse of Maitake Mushrooms
Pan-Roasted Salmon with Herb Butter and Beggar's Purse of Maitake Mushrooms
Merry's old friend and famed local chef John Ash created these recipes and was given a magnum of Olivet Lane Pinot with which it pairs so beautifully.
Wine Pairing: Olivet Lane Pinot Noir
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Read More on Pan-Seared Duck Breast with Fennel-Apple Farro Cognac Reduction and Chestnut Brussels Sprout Salad
Pan-Seared Duck Breast with Fennel-Apple Farro Cognac Reduction and Chestnut Brussels Sprout Salad
By Chef Brian Anderson
Wine Pairing: Tobias Glen Pinot Noir
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Read More on Roasted Quail Stuffed with Dried Cherries, Foie Gras and Almonds
Roasted Quail Stuffed with Dried Cherries, Foie Gras and Almonds
by Chef Scott Giambastiani
Wine Pairing: Meredith Estate Pinot Noir
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Read More on Roasted Squab with Turnips, Spinach and Bing Cherries
Roasted Squab with Turnips, Spinach and Bing Cherries
By Chef Richard Reddington
Wine Pairing: Coopersmith Vineyard Pinot Noir
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Read More on Sebastopol Pie (from Gravenstein Grill)
Sebastopol Pie (from Gravenstein Grill)
In the midst of the pandemic, our resourceful and talented friends at Gravenstein Grill started up a takeout off-shoot of their restaurant called Pleasant Hill Pie (pizza pie, that is). Their Sebastopol Pie is a sublime match with our Olivet Lane.
Wine Pairing: Olivet Lane Pinot Noir
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Short Rib and Taleggio Flatbread
David Craine, one of the Corporate Chefs for ESquared Hospitality, created this dish that marries beautifully with the deep earthiness and full fruit flavors of the Cuvée August.
Wine Pairing: Cuvee August Pinot Noir
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Steamed Clams with Ginger-Garlic-Black Bean Sauce
This recipe submitted to our Win a Magnum contest by Chef Mark Ellman of the Mala Ocean Tavern in Lahaina, Maui, pairs equally well with our Sauvignon Blanc and our Sonoma Coast Pinot Noir.
Wine Pairing: Russian River Valley Sauvignon Blanc Sonoma Coast Pinot Noir
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Read More on Venison Crepinettes
Venison Crepinettes
Local journalist, cookbook author and chef Michele Anna Jordan created this richly spiced venison dish, and it pairs wonderfully with our 2014 Flax Vineyard Pinot Noir.
Wine Pairing: Flax Vineyard Pinot Noir
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Read More on Wild Mushroom Patê
Wild Mushroom Patê
This dish, provided by Wine Country Chef John Ash, is a perfect pairing with our Pinot Noirs.
Wine Pairing: Meredith Estate Pinot Noir Tobias Glen Pinot Noir