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Lobster Thermidor

Alec Graham, Foley Food & Wine Society

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.  Ingredients Directions…

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Grilled Pork Loin

Chef Shane McAnelly

This succulent center cut pork loin is served with red flannel hash, beets, parsnip, potato and mushroom cream to make an unforgettable entree. Pair it with the 2016 The Four…

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bouillabaisse plated 720

Classic Bouillabaisse

Executive Chef Shane McAnelly

Classic seafood stew from Provençal with seasoned California Petrali Sole, clams, mussels and shrimp. Ingredients Directions Preheat oven to 350. In a small mixing bowl toss potatoes with salt and…

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Cabernet Braised Short Ribs

Alec Graham, Foley Food & Wine Society

A little bit of patience goes a long way when cooking these ultra-tender short ribs.  Ingredients Directions Preheat oven to 300 degrees Fahrenheit. Heat a cast iron skillet over high…

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