Hangtown Fry is a type of omelet made famous during the California Gold Rush in the 1850s in Placerville, CA (aka “Hangtown). The most common version includes bacon and oysters combined with eggs, and fried together. The dish was popularized by Tadich Grill in San Francisco, where it has been on the menu for over 160 years. Pair this with California Sauvignon Blanc or California sparkling wine. View recipe →
Cioppino was developed in the late 1800s by fishermen in the North Beach area of San Francisco. If a fisherman came back from a day at sea without any fish, he would walk down the port with a pot asking his fellow fisherman to “chip in” some of their haul. The most common way to cook up the resulting assortment of seafood was to a tomato-based stew - now known as Cioppino. Even today, the type of seafood used in cioppino often varies but it always features a tomato-based broth and spicy peppers - with lots of locally grown garlic and wine. California Chardonnay or California Dolcetto are perfect pairings for this iconic California dish. View recipe →
This seafood boil is packed with clams, mussels, tiger shrimp, cod, potatoes, corn, and Italian sausage. It’s flavourful, filling and a fun way to enjoy the fruits of the sea! Enjoy with a California Sauvignon Blanc or White Blend. View recipe →
Sushi Pizza is a fusion dish that originated in Toronto, Canada! A crispy rice patty is topped with a creamy avocado spread, sushi-grade salmon, sriracha mayo, and savory slices of nori. Pairs beautifully with a glass of Rosé or Sauvignon Blanc. View recipe →
We’ve taken the traditional Southern Shrimp and Grits and made it California-style. This recipe is soft, buttery, and topped with large spicy shrimp. View recipe →
This brunch staple consists of perfectly poached eggs, toasted English muffins, creamy hollandaise sauce and topped with rich buttery lobster. Serve with a California Chardonnay or Sparkling for the ultimate brunchtime meal. View recipe →
Legend has it that Crab Rangoon was created in San Francisco at Trader Vic’s in the 1950s. This classic appetizer is made from a rich mixture of crab, cream cheese, and secret seasonings, all wrapped in a wonton wrapper and fried to a crispy delight! View recipe →
You can use any kind of fish for these grilled tacos, or shrimp if you prefer. Pacific halibut is lean, with thick flakes, and easy to grill. Offer the salsa separately so lovers of spicy food can add as much as they like, and others can pass. View recipe →
Chilled noodles and chilled wine are the ultimate combo for the Summertime! In this vibrant Asian-inspired recipe, rice noodles are tossed in a spicy creamy coconut sauce, zesty lime, fresh shrimp and topped with roasted peanuts. This sweet and savory dish is the perfect companion to a crisp California Sauvignon Blanc or Chardonnay. View recipe →
Looking for a taste of Hawaii but craving that California flair? Try this easy Poke Bowl Recipe packed with sushi grade ahi-tuna, crisp edamame and creamy avocado. Pair this fresh summer dish with a California Chardonnay or Rosé for the ultimate palate pleaser. View recipe →
Visit a nearby farmers market or farm stand (or your own garden) to find the season’s best produce for your platter. Think about contrasting color, texture and shape as you assemble your masterpiece. View recipe →
Wild-caught California salmon is one of the culinary highlights of summer in the Golden State. A fresh corn salad with a Mexican accent is the perfect complement and would be just as compatible with halibut fillets, scallops, or shrimp. View recipe →
California asparagus make this stir-fry especially colorful, fresh, and fit for spring. For a vegetarian version, substitute firm tofu for the shrimp. View recipe →
Unlike the bean- and cheese-laden tostadas served in many restaurants, these are featherlight and heart healthy. The salad-like topping helps stretch the costly crabmeat, and you’ll save money by buying a cooked crab and extracting the meat yourself. Packaged tostada shells come in a variety of sizes; use any size you like. View recipe →
This dish requires a lot of olive oil for poaching, but you won’t waste a drop. Use some of the flavorful poaching oil in the salad dressing; strain and refrigerate the remainder for cooking greens or for dressing future salads. The strained oil will keep for a month. View recipe →
Slice this frittata into thin wedges for a passed hors d’oeuvre or serve more generous portions with a tuft of salad as a first course. To dress it up for the holidays, top wedges with a dollop of crème fraîche and California sturgeon caviar. View recipe →
Braised sweet peppers, potatoes, and tomato make a succulent foundation for baked fish. Sauced with a garlicky, saffron-scented aioli, the dish needs only some crusty bread to complete it. View recipe →
Make Mom’s day with these mini-pizzas and a glass of sparkling wine for Mother’s Day brunch. Store-bought pizza dough makes the project easy, but substitute your favorite homemade pizza dough if you prefer. View recipe →
These crab cakes are fresh, delicate and lightly bound with baby shrimp, which amplify the crab’s natural sweetness. View recipe →
A fresh version of a robust Italian puttanesca sauce, infused with lemon and basil, is a bright complement to buttery-rich salmon. View recipe →
Eating with your hands was never so delicious with these tostadas layered with a bright salsa, creamy guacamole, and spiced shrimp. Arrange the fixings family-style and let everyone assemble their own tostadas. View recipe →
Braised and caramelized endive is subtly bittersweet—and a perfect partner for tender crispy-skinned salmon filets. Pair with California Chardonnay or Pinot Noir. View recipe →
This zesty and colorful salad with lemony prawns and a bright tangy dressing is the essence of California living. Pair with California Pinot Grigio or Rosé. View recipe →
Sea bass is poached in coconut milk for this extra rich and velvety hearty chowder. Pair with California Chardonnay or Viognier. View recipe →
This light, fresh dish is loaded with sweet, tart, and spicy flavors. Pair with California Chardonnay or Syrah. View recipe →
Crunchy radishes, buttery avocados, and tangy feta cheese—with a hint of chile and lime—are an inspired accent for fresh cod. View recipe →
Red pepper flakes add a hint of heat to this light and zesty salad. Pair with California Sauvignon Blanc or Pinot Noir. View recipe →
The briny taste of the sea, the earthy sweetness of saffron and the crunch of fried sage take center stage in this dish. View recipe →
Saffron adds intrigue to this flavorful, aromatic California seaside classic, served with roasted garlic and herbs on rustic bread. Pair with California Chardonnay or Pinot Gris. View recipe →
Three dipping sauces—spicy, savory and zesty—bring out the delicate natural flavors of Dungeness Crab. Pair with a California Chardonnay or Syrah. View recipe →
Curry and chiles infuse delicious hints of smoke and heat into the coconut milk of this poached, fresh salmon. View recipe →
Black sesame seeds and peppery accents of arugula enliven seared, fresh Ahi tuna. Pair with California Pinot Noir or a California White Blend. View recipe →
These light fresh spring rolls are crunchy and spicy, with a hint of sweetness. Pair with California Sparkling Wine or California Pinot Grigio. View recipe →
A delightfully spicy chipotle complements the rich creamy nature of California oysters. Pair with California Chardonnay or Pinot Gris. View recipe →
The spicy flare of watercress and piquant flavors of Manchego give the mildness of fresh trout a delicious lift. Pair with California Sauvignon Blanc or Pinot Gris. View recipe →
Saffron adds intrigue to this flavorful, aromatic California seaside classic, served with roasted garlic and herbs on rustic bread. Pair with California Chardonnay or Pinot Gris. View recipe →
Three dipping sauces—spicy, savory and zesty—bring out the delicate natural flavors of Dungeness Crab. Pair with a California Chardonnay or Syrah. View recipe →
No matter where you are in the world, this garlic-infused California-style clambake recipe will bring the California beach to you. Pair with California Sauvignon Blanc or Rosé. View recipe →
Cilantro pesto complements the subtle sweetness of freshly-caught salmon. Pair with California Sauvignon Blanc or Pinot Noir. View recipe →