Northwest Cellars & Chef Magazine Food Pairing

Pairing food and wine is a highly esteemed long standing practice that, in certain contexts, is only trusted to professionals. In some of the top restaurants in the world, the head sommelier is on par with the head chef in terms of strategy and decision making. This...

Poulet a la Moutard + Serenade

(Chicken in Mustard Sauce) 1 1/2 large fry chicken cut up skin removed (about 3 pounds)2 cups dry white wine1/2 cup imported dijon mustard2 tablespoons olive oil, as needed1 tablespoon unsalted buttersalt and freshly ground pepper to taste2 medium onions,...

EGG SALAD AND AVOCADO WRAP + 2009 Adagio

EGG SALAD AND AVOCADO WRAP Yield:  2 servings Egg Salad (recipe follows)1 oz. mesclun lettuce1 fresh California avocado, sliced2 10-in. white or spinach flour tortillas Egg Salad Yield:  2 ½ cups 8 large eggs1 t. prepared mustard2 T....

Sweet Potato Gnocchi + 2009 Viognier

Sweet Potato GnocchiYield: 4-6 servings 2-2 1/2 lbs. sweet potatoes2 oz. Parmesan, freshly grated1/8 t. ground nutmeg1 egg, beaten2 c. all-purpose flourButter, as needed, for browning gnocchiSalt and cracked black pepper, to tasteMascarpone cheese, for garnishFresh...

Meatloaf Cupcakes + 2007 Carménère

Meatloaf Cupcakes Yield: 12 servings 1 ½ lb. 85% fat free ground beef (beef round) ¾ c. uncooked oats, quick or old fashioned ¾ c. tomato juice ½ c. or 2 large eggs ½ c. minced yellow onion ¾ t. salt ½ t. black pepper ½ c. ketchup 1 ½ c. Basic American Foods Potato...