Foley Food & Wine Society Chef de Cuisine Alec Graham shows how to prepare Ultimate Grilled Porterhouse Steak with Garlic Confit paired with Roth Alexander Valley Cabernet Sauvignon.
Sweet carrots take on a new life with this slow cooked soup, set off by a touch of refreshing ginger and mint infused yogurt.
Buttery brie, fruity fig jam, and salty prosciutto come together to form an incredible flavor combination that make this a truly unique burger.
Once you see how quick and easy it is to make your own amazing hummus, you’ll never want to buy pre-made again. Make sure to serve with plenty of pita chips, vegetables, and, of course, a crisp glass of sauvignon blanc.
A modern take on a steamship era classic, this lobster thermidor is the perfect centerpiece for any date night, special occasion, or just a regular old Tuesday dinner.
A quick and delicious salad in just 10 minutes.
You don't need a grill to get a great porterhouse steak.
Alec Graham, Chef De Cuisine of Foley Food & Wine Society, shows us how to make a decadent Wild Mushroom Risotto.
Chef Shane McAnelly prepares a classic Bouillabaisse paired with 2015 Chalk Hill Chairman's Club Viognier.
Chef Shane prepares seared day boat scallops paired with the 2015 Chalk Hill Estate Chardonnay.
Chef Shane McAnelly prepares cast iron Brussels sprouts paired with 2016 The Four Graces Pinot Gris.
Chef Shane McAnelly prepares dungeness crab & beet salad paired with 2016 Sebastiani Sauvignon Blanc.