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An Exclusive Society Dedicated to Uniting Three of Life's Biggest Passions...


When its time for the main course, you'll be ready...

Ah, the entrée. The pièce de résistance. The part of the meal that takes center stage. Historically, entrées have been focused around a large cut of some kind of meat, and while we still love our prime rib, entrées have evolved to include vegetarian fare as well as seafood and poultry. The influx of influences from around the world have given us an even greater, more exciting, range of dishes from which to choose. Our FFWS Executive Chefs have compiled a nice list of options for you to explore – and we’ll be adding many more for your culinary enjoyment.

Check back here regularly – we will be adding new and exciting recipes on an ongoing basis.


Excellent Entrées: Time for the Main Course

Sebastiani Baked Lasagna
by Sylvia Sebastiani
This traditional Italian Baked Lasagna is certain to warm you up and brighten your spirits, along with a glass of 2012 Sonoma County Cabernet Sauvignon from Sebastiani.
Pairing: 2012 Sebastiani Cabernet Sauvignon, Sonoma County
Andouille Strata
by Executive Chef Ryan Freebern, Chalk Hill
Andouille and the Creole Trinity of onion, celery and bell peppers bring an elegant and comforting flare to your palette that pairs wonderfully with the fruit and spice of Roth’s delicious 2010 Merlot.
Pairing: 2010 Roth Estate Merlot
Pork Tenderloin with Sweet White Corn Polenta
by Executive Chef Ryan Freebern, Chalk Hill
In a nod to the Italian heritage that runs deep in Sonoma County, the flavor profile of the rub of the decadent pork tenderloin will accent the bright fruit and earthiness in this great Dry Creek Valley 2012 Zinfandel from Sebastiani.
Pairing: 2012 Sebastiani Zinfandel
Citrus-Cured and Broiled Black Cod with Green Herb Sauce
by Executive Sous Chef Ryan Freebern, Chalk Hill
This mouthwatering recipe prepared by Executive Sous Chef Ryan Freebern, is a classic pairing of white wine and fish that touches on subtle citrus and buttery flavors with an added herbaceous curveball for your palate.
Pairing: 2012 Chalk Hill Estate Chardonnay
Risotto Con Funghi e Cabernet
by Executive Chef Carlo Cavallo
This flavorful risotto is the perfect accompaniment for your best meat dishes or can be served as a main course. This is a highly versatile dish that can be served any time of year.
Pairing: Cabernet Sauvignon
Zuppa di Pesce, Seafood Stew
by Executive Chef Carlo Cavallo
Learn the secret to creating a rich and nutritious seafood stew with this recipe from our Executive Chef.
Pairing: Chardonnay
Pan Seared Salmon with Apple Chutney
by Executive Chef Carlo Cavallo
Make your salmon dish shine, with the tart flavors of apple chutney, in this creative creation from Chef Cavallo.
Pairing: Chardonnay
Pork Tenderloin Medallions Stuffed with Wild Mushrooms
by Executive Chef Carlo Cavallo
Best served with a glass of syrah and a smile, this rich and delicious dish is the perfect centerpiece to any meal.
Pairing: Syrah
Award-winning Sonoma Rib Eye
by Executive Chef Carlo Cavallo
This signature dish is slow roasted and smoked over wine barrel oak staves, then served with Sonoma olive pesto. The recipe won the 2009 Best Beef in America Chef Challenge.
Pairing: Cabernet Sauvignon
Braised Beef Shanks
by Chef Jamie Guerin, Whitehouse-Crawford Restaurant
Slow-cooked for hours, creating a rich, decadent beef dish. Perfect with a side or fresh vegetables and a glass of red wine.
Pairing: 2012 Roth Estate Heritage Red
Smoked Duck Breasts with Cherry Compote
Recipe courtesy of Williams-Sonoma
Rich duck and tart-sweet fruit are always a great match. Here, one other element is added: smoke. Duck takes to this method beautifully because the thick layer of fat under the skin ensures that the meat remains moist.
Pairing: 2012 Two Sisters Pinot Noir

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