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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
Beef Bourguignon
by Executive Chef Shane McAnelly
This robust beef bourguignon is perfect meal for this cooler time of year, and pairs exquisitely with a big bold Cabernet.
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
Tarte Flambée

Inspired by Gabriel Kreuther
This is a rustic treat that will make you and your friends very happy. Just remember to have a couple bottles of the Pinot Gris on hand... one to drink while the oven is heating, and one to drink while you’re eating...
Pairing: 2014 Chalk Hill North Slope Pinot Gris

Roasted Pork Loin with Tropical Chutney

By Executive Chef Carlo Cavallo
This sweet and savory summer dish pairs exceptionally well with a chilled glass of rosé.
Pairing: 2014 Kuleto Estate Rosato

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