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.
Chef Shane McAnelly prepares grilled Sonoma lamb loin paired with the 2015 Roth Cabernet Sauvignon.
Chef Shane McAnelly prepares grilled pork loin paired with 2016 The Four Graces Willamette Valley Pinot Noir.