Recipes
Featured Recipes:
Cast Iron Brussels Sprouts
The Meyer lemon Aioli balances the dish with a little richness and pairs perfectly with the acid and honeysuckle, lemon and orange peel flavors in the wine. Chef’s Notes Aji…
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Grilled Shrimp Skewers with Romesco Sauce
This mouthwatering dish is the perfect compliment to our Ferrari-Carano Dry Rosé, and to springtime festivities. Ingredients Directions Preheat grill to medium high heat. Skewer 2 shrimp on each skewer,…
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Herb Roasted Rack of Lamb with Asparagus, Crispy Potatoes, and Minty Peas
Hungry? Thirsty? Fancy yourself a home-cook? You’ve come to the right place. We’re introducing the first in a series of monthly articles we’re simply calling “Monthly Menu Series” with our…
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A Classic Chardonnay Summer – Lobster Roll
There is just something special about the warmer weather, longer days, peaceful evenings and pure relaxation that goes along with summer at Chalk Hill Estate. Chef Alec Graham captures this…
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Farralon Salad
This seductive seafood recipe is a simple, yet elegant and romantic dish. After Dry January, why not indulge yourself and your Valentine? Pair with a dry sparkling wine or medium-bodied…
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HERB CRUSTED REVERSE SEARED PRIME RIB
A show-stopping masterpiece, this prime rib will make your guests think you labored for hours, when you really let the roast do all the work. Juicy, full of flavor and…
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BACON & LEEK BRUNCH PIZZA
Pizza for breakfast? Yes! This pizza is featured at our monthly Sycamore Grove Sunday Brunch, offered at the winery the first Sunday of each month. Prepare this pizza at home,…
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GRILLED PORTERHOUSE STEAK WITH GARLIC CONFIT
Delicious for summer and all your summer celebrations, our Grilled Porterhouse Steak pairs perfectly with our Merlot or Cabernet Sauvignon. Ingredients Directions 1. In a small pot, combine garlic and…
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Wild Mushroom and Ricotta Pizza
Pairing pizza with wine is one of our favorite past times. Foley Food & Wine Society’s Chef Alec has a recipe for an earthy vegetarian wild mushroom & ricotta pizza…
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What to Cook (And Drink) on St. Patrick’s Day
This year, you’re skipping the corned beef and cabbage. Chef Alec Graham has you covered. Ingredients Directions Braised Lamb Shanks with Buttered Turnips Directions Preheat oven to 300 degrees F….
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Tarte Flambée
This is a rustic treat that will make you and your friends very happy. Ingredients Directions Preheat oven and Baking Stone, as hot as you can. 500F or hotter. In…
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Stuffed Pork Tenderloin Medallions
Serve with a glass of syrah and a smile, this rich and delicious dish is the perfect centerpiece to any meal. Ingredients Directions Preheat oven to 400°F. In a mixing…
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