Cooking 101 Videos

From The Foley Food & Wine Society

Roth Ultimate Eats: Grilled Porterhouse Steak with Garlic Confit and Roth Cabernet Sauvignon

May 15, 2020

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.

Heirloom Carrot Soup with Ginger Mint Yogurt

June 18, 2019

Sweet carrots take on a new life with this slow cooked soup, set off by a touch of refreshing ginger and mint infused yogurt. 

Brie, Fig, and Prosciutto Burger

June 10, 2019

Buttery brie, fruity fig jam, and salty prosciutto come together to form an incredible flavor combination that make this a truly unique burger.

Roasted Garlic Hummus with Smoked Paprika

June 03, 2019

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. 

Lobster Thermidor

May 28, 2019

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.

Seared Scallops with Citrus Fennel Salad

May 19, 2019

A quick and delicious salad in just 10 minutes. 

Pan Seared Porterhouse with Red Wine Butter

April 22, 2019

You don't need a grill to get a great porterhouse steak. 

Wild Mushroom Risotto with Truffle Creme Fraiche

March 31, 2019

Alec Graham, Chef De Cuisine of Foley Food & Wine Society, shows us how to make a decadent Wild Mushroom Risotto. 

Cooking 101 - Classic Bouillabaisse

February 01, 2018

Chef Shane McAnelly prepares a classic Bouillabaisse paired with 2015 Chalk Hill Chairman's Club Viognier.

Cooking 101 - Seared Day Boat Scallops

February 01, 2018

Chef Shane prepares seared day boat scallops paired with the 2015 Chalk Hill Estate Chardonnay.

Cooking 101 - Cast Iron Brussels Sprouts

January 25, 2018

Chef Shane McAnelly prepares cast iron Brussels sprouts paired with The Four Graces Pinot Gris.

Cooking 101 - Dungeness Crab & Beet Salad

January 25, 2018

Chef Shane McAnelly prepares dungeness crab & beet salad paired with Sebastiani Sauvignon Blanc.

« Previous Next »