Lodi is home to what is believed to be the world's oldest surviving Cinsault vineyard, as well as several 100+ year old Zinfandel vineyards. Lodi is also part of California’s agriculturally rich Central Valley, producing over 250 of California 400+ specialty crops. Lodi is well known for stone fruit production, including cherries. Pair this pork chop with a California Zinfandel or Cinsault. View recipe →
The iconic Cobb Salad was invented in 1937 at the Brown Derby restaurant in Hollywood, California, by Bob Cobb. The ingredients for Cobb Salad vary from recipe to recipe but they typically start with some sort of leafy green like Romaine lettuce. The greens are adorned with ingredients like hard-boiled eggs, cheese, tomatoes, chives, avocado, onion, and bacon. Once tossed together these simple ingredients become a sensational salad that has truly become a California legend! This recipe for Cobb Salad pairs perfectly with California Pinot Noir or Sauvignon Blanc. View recipe →
According to R.H. Tesene’s definitive book titled Santa Maria Style Barbecue, “In the 1950s, a local butcher named Bob Schutz perfected the tri-tip, which is a two to three pound triangular shaped cut off the top sirloin.”. And thus a new tradition was born, with tri-tip joining top block sirloin as a signature cut of Santa Maria BBQ. Prior to tri-tip being popularized in the Santa Maria Valley, the cut was mainly disregarded by butchers as something to be used for ground beef or stew meat. In fact, even today, many butchers outside of the Central Coast still don’t know what “tri-tip” is. Pair with California Cabernet Sauvignon or California Zinfandel. View recipe →
Beef Carpaccio is a timeless dish that was invented at the famous Harry’s Bar in Venice. Thinly sliced beef is paired with fresh and crunchy cucumber as the perfect complement to the rich beef flavor. Enjoy this new take on the classic with a glass of California Cabernet Sauvignon or Pinot Noir. View recipe →
These Monte Cristo Sliders are just like the classic but with a Canadian twist! Made with soft and savoury buns, Dijon mustard, sauerkraut and Montreal smoked meat. Enjoy these mini sandwiches with a full-bodied California red like Cabernet Sauvignon or Merlot. View recipe →
These sweet and spicy lamb pops are both delicious and easy to make! The heat from the chili flakes is the perfect complement to the rich date syrup and savoury lamb. Enjoy anytime of the year but especially during BBQ season. Serve them up with a glass of California Zinfandel or Cabernet Sauvignon. View recipe →
These lightly steamed buns filled with rich beef brisket, crunchy coleslaw, and topped with green onion make for the perfect snack or light lunch. Pairs well with Cabernet Sauvignon or Merlot. View recipe →
Prime Rib Sliders are the ultimate decadent lunch recipe. This melt-in-your-mouth dish is the perfect way to use any leftover prime rib from a special holiday or if you celebrated National Prime Rib Day. View recipe →
A Moroccan spice rub seasons these chicken thighs, while the chicken flavors the chickpeas and carrots that cook underneath. The cooked lemon slices will be soft and delicious. but you can set them aside if you prefer. Pair with California Zinfandel or California Pinot Noir. View recipe →
This traditional Irish Stew is the epitome of comfort food. Made with tender beef and hearty root vegetables, this dish is rich in flavour and is the perfect pairing to any California red. View recipe →
Beef paired with this classic Argentinian sauce is a match made in heaven. Fresh green herbs, garlic, and olive oil create a tangy Chimichurri sauce that complements and contrast the rich flavors of the steak. Pair with a bold California red for the ultimate food & wine pairing. View recipe →
This hearty French classic is the perfect dish for a cold Winter night. Peppercorn-crusted beef tenderloin is grilled, or pan-seared to perfection and topped with a creamy peppercorn sauce. View recipe →
This recipe for Japanese Spare Ribs was created by dining and style expert Yukiko Yamamoto. She pairs the succulent, meaty spare ribs with bold California Zinfandel. Make them yourself, and don't be afraid to double the recipe - there's a good chance this will become your new favorite rib recipe. View recipe →
With slow, moist braising, pork shoulder becomes fork-tender and succulent. Trim the meat well before cooking and your stew will be rich but lean. Butternut squash and dried plums contribute the sweet notes that pork loves and bring the flavors and colors of fall to your table. Pair with California Merlot or California Syrah. View recipe →
Loaded with flavors, this is a hearty Italian favorite with a California twist. The muffuletta sandwich is said to have originated in New Orleans, by a delicatessen owner, a Sicilian immigrant. The traditional-style muffuletta sandwich consists of a muffuletta loaf split horizontally and covered with layers of marinated muffuletta-style olive salad, the signature olive salad is allowed to combine for at least 24 hours for intensity of flavours. View recipe →
Salting the steaks a few hours ahead improves flavor and texture. If you have extra roasted tomato-garlic butter, use it for topping grilled fish or baked potatoes. Pair with California Cabernet Sauvignon or California Zinfandel. View recipe →
Enjoy this All-American classic anytime of the year! Stuffed with smoked gouda and topped with warm grilled vegetables, these mini burgers are the perfect crowd-pleaser. View recipe →
August is prime time for California nectarines, peaches, and plums—all considered “stone fruits” because of the stone, or pit, inside. If you have never grilled them, you are in for a treat. Grilling heightens their sweetness and lightly caramelizes their natural sugar. For this salad, you can use nectarines alone, or a combination of stone fruits. Serve as a separate course at a dinner party or as a side salad with grilled sausages. In larger portions, the salad makes a beautiful summer lunch. View recipe →
Most people have a soft spot for a good beef stew, the ultimate comfort dish on a cold night. This version will perfume your kitchen with the sweet scent of paprika and wine. On another occasion, try different vegetables, such as rutabagas, potatoes, or add chickpeas. Chances are you’ll devour a warm scone before you even get the stew to the table, but you’ll still have plenty of scones for dipping in the luscious sauce. If you’re pressed for time, serve the stew with egg noodles instead of the scones. View recipe →
The baby back ribs that most people throw on the barbecue make a succulent, rustic pasta sauce. You’ll need a friendly butcher to saw across the ribs for you, but the rest of the method is easy. The sauce (sugo in Italian) reheats well so you can make it a day ahead. Set your formal manners aside here. The best way to enjoy this dish is to nibble the meat off the riblets between bites of pasta. Cutting the meat off would spoil the fun! View recipe →
Take over grill duties on Father’s Day and show dad you have the right stuff with these succulent pork chops. Shoulder chops aren’t as common as loin chops so you may need to ask a butcher to cut them for you. They have more flavor, and this garlicky rub guarantees that they will be a dish you want to make all summer long. Juicy California nectarines make this slaw a standout. View recipe →
It’s long past time to bust the myth that artichokes don’t go with wine. This pasta dish is perfectly wine friendly thanks to an assist from pasta, sweet peas, and meaty prosciutto. Chill a bottle of Sauvignon Blanc and prove it to yourself. If you can’t find fresh baby artichokes, substitute frozen artichoke hearts rather than marinated hearts. View recipe →
If you’d rather spend more time dining than cooking and cleaning up, why not assemble an abundant cheese board that will take your evening from antipasto through dessert? View recipe →
A thick Porterhouse or bone-in ribeye steak is a luxury, so give it the red-carpet treatment: a hot grill to sear it and a side of aromatic garlic toast basted with fresh, peppery California olive oil from the first autumn pressing. View recipe →
When life gives you sweet, California-grown tomatoes, make chilaquiles, a genius use for tortillas that are a few days old. September is the height of the harvest for the meaty plum tomatoes that make thick, flavorful sauce. Resist the temptation to substitute store-bought tortilla chips for the home-fried tortillas; the chips soften too much, and the result is not nearly as satisfying. View recipe →
Buttery avocados make any sandwich better, and they put this burger over the top. Grass-fed beef can be lean, but the sliced avocado and spicy chipotle mayonnaise ensure that this burger is a luscious, moist, flavor-packed experience. View recipe →
Spain’s aromatic pimentón de la Vera (smoked paprika) gives these succulent chicken thighs a deep, ruddy color as they roast on a bed of red onion and sliced Meyer lemon. You’ll want to serve every drop of the lemony, garlicky pan juices. The lemon slices can be eaten or not, as you prefer. View recipe →
With slow, moist braising, pork shoulder becomes fork-tender and succulent. Trim the meat well before cooking and your stew will be rich but lean. Butternut squash and dried plums contribute the sweet notes that pork loves and bring the flavors and colors of fall to your table. View recipe →
Chances are you’ll find many other uses for this fragrant sweet-tart jam. Enjoy it on a grilled-cheese or ham sandwich or serve it with a cheese or charcuterie board. It’s the perfect complement for fresh goat cheese or a tangy Cheddar. View recipe →
Hanger steak, sometimes known as the “butcher’s cut,” is exceptionally tender and beefy. If you can’t find it, flank steak or the super-thin skirt steak make good alternatives. The sesame-scented noodles can be prepared hours ahead apart from the finishing touches. View recipe →
Ask your butcher to saw the lamb shanks in half crosswise to resemble the veal used for osso buco. Exposing the bone adds body to the sauce and makes it possible to enjoy the bone marrow. However, you can make the dish with whole lamb shanks, if you prefer. View recipe →
These tender filet mignon steaks are napped with a rosemary-infused red wine reduction and topped with a luxurious compound butter, making this dish worthy of any celebration. View recipe →
Caramelized figs, oozing cheese, salty prosciutto, and fresh arugula are a delightful combination of flavors and textures in this autumnal pizza. View recipe →
Fresh cherries round out the smoky heat of a feisty barbecue sauce that glazes tender pork ribs as they crisp on the grill. Pair with California Zinfandel or Cabernet Sauvignon. View recipe →
This spicy, fragrant bowl is heaped with crisp vegetables and char-grilled skirt steak, perched on a bed of rice noodles finished with a piquant Vietnamese dressing and a shower of fresh herbs. Pair with California Chardonnay or Rosé. View recipe →
A citrusy blend of fresh herbs and garlic does double duty in this recipe as an aromatic marinade for pan-seared lamb chops and a bright dressing for baby spring greens. Pair with California Sauvignon Blanc or Pinot Noir. View recipe →
These succulent beef ribs in red wine sauce are hearty, bold and deliciously tender. Pair with California Cabernet Sauvignon or Syrah. View recipe →
Fresh tomatoes with balsamic vinegar, fresh herbs and briny olives add a delightful zing to seared steak. Pair with California Cabernet Sauvignon or Red Blend. View recipe →
These lightly grilled tortillas are topped with spicy, smoky seasoned pork and creamy avocado. Pair with California Viognier or Zinfandel. View recipe →
These tender chops are marinated with herbs and garlic, cooked quickly in a hot pan and served with sautéed leeks. Pair with California Syrah or Cabernet Sauvignon. View recipe →
Earthy spices and the mellow licorice flavor of fennel add an extra savory dimension to everyone’s favorite meat and potatoes. Pair with California Cabernet Sauvignon or Petite Sirah. View recipe →
Fragrant anise adds a subtle sweetness to this warming stew. Pair with California Zinfandel or Pinot Gris. View recipe →
A succulent rib roast served with peppery herbed ricotta cheese. Pair with California Cabernet Sauvignon or Merlot. View recipe →
Fresh herbs, crunchy pistachio nuts and the slight sweetness of caramelized cauliflower complement this dramatic, crusted rack of lamb. Serve with California Cabernet Sauvignon or a California Red Blend. View recipe →
This classic dish highlights the earthy flavors of Portobello mushrooms, the richness of mascarpone polenta and the elegance of seared, rib eye steak. Pair with a California Merlot or California Syrah. View recipe →
This crunchy summer salad topped with grilled steak—marinated in California Zinfandel—gets zing from a spicy-mustard vinaigrette. View recipe →
This aromatic broth has hints of fresh ginger, anise and black pepper—and slices of tender, five-spice pork. Pair with California Viognier or California Rosé. View recipe →
This flavorful roast can be served hot with roasted carrots and savory pan drippings or cold, thinly sliced for sandwiches. Pair with California Zinfandel or Cabernet Sauvignon. View recipe →
This mini hamburger is packed with layers of flavor. Serve with a side of crisp, tangy slaw and pair with California Syrah or Merlot. View recipe →
This tender grilled steak with smoky, spiced salsa is served alongside crunchy fresh-corn fritters. Enjoy with California Cabernet Sauvignon or Cabernet Franc. View recipe →
Enjoy grilled grass-fed beef with asparagus and carrot salad and creamy mashed potatoes. View recipe →
These fall-off-the-bone ribs are complemented by the sweet roasted flavor of beets and creamy texture of roasted potatoes. Pair with a California Cabernet Sauvignon or Merlot. View recipe →
Pair with a California Merlot or California Chardonnay. View recipe →
Citrus marinated steak and rich, smoky tomatillo sauce turn these tacos into something special. Pair with California Cabernet Sauvignon or Zinfandel. View recipe →