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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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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Chardonnay Brined Smoked Turkey
The Foley Food & Wine Society has created the perfect turkey recipe for your traditional Thanksgiving dinner. Ingredients Directions In a medium sauce pan, bring salt, peppercorns, lemon, sugar, garlic,…
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Wild Mushroom Risotto with Truffle Creme Fraiche
This decadent wild mushroom risotto dish may take a little longer to make, but we promise it’s worth it. Ingredients Directions Rehydrate the dried mushrooms in 3 cups of boiling…
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Dungeness Crab Cakes with Meyer Lemon Aioli
This holiday season, start your meal off with the Foley Food & Wine Society’s Dungeness Crab Cakes. Ingredients Directions To make the crab cakes, combine the crab meat, bread crumbs, Dijon…
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