Happy Thanksgiving! from The Secret Life of Wine

Time to celebrate! A lot of top wineries have full time chefs and culinary programs. Check out the three below. And, don’t forget, you can look up your favorite winery on the internet and see if they have created special dishes to pair with their specific wines.

Jordan Winery

Olive oil Poached Prawns with Sonoma Sand

Chef Todd Knoll, Jordan Winery, Sonoma, California

https://www.jordanwinery.com/recipes/olive-oil-poached-prawns-with-sonoma-sand/

“One of Chef Todd’s favorite techniques for cooking with extra virgin olive oil is low-temperature poaching. A sous vide set up is ideal but not necessary—attentive cooking with a digital thermometer is relatively stress free as well. This low-temperature olive oil poaching technique is rather forgiving, but gives you total control over temperature with a quick cook time of only 17 minutes. This Chardonnay wine pairing shrimp appetizer balances the tastes of the sea prawns with the fresh fall ingredients harvested from our winery garden. With notes of freshly cut grass, artichoke and black pepper upfront, Jordan Extra Virgin Olive Oil is clean, vibrant and alive, making it a key ingredient in our wine country recipes.” —Jordan Winery

Cakebread Cellars

Rack of Lamb with Pistachio Mint Pesto

Chef: Chef Brian Streeter, Cakebread Cellars, Napa Valley California

https://cakebread.com/recipes/rack-of-lamb-with-pistachio-mint-pesto/

Long Meadow Ranch

Duck Rillettes with Cherry Mostarda and Pistachio

Chef Stephen Barber, Farmstead at Long Meadow Ranch, St. Helena, CA

https://napavintners.com/recipes/farmstead_duck_rillettes.asp