Each season, our executive chef Dyon Foster turns to our estate garden for recipe ideas to pair with our wines.  Here’s what the garden inspired him to create this spring.

22531

Butter Lettuce & Radicchio Salad with Champagne Vinaigrette

A fresh spring salad with a zingy and sparkling dressing

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Fig Balsamic Glazed Ham with Fingerling Potatoes & English Peas

Fig Balsamic Glazed Ham with Fingerling Potatoes & English Peas

A spectacular glazed ham and tasty hash side dish

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22657

Carrot Cake with cream Cheese Frosting

A lovely cake that owes much of its sweetness to carrots, raisins and baking spices

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22513

Roasted Leg of Lamb with White Balsamic Mint Jelly

A succulent, slow-roasted leg of lamb with fresh and bright mint jelly

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22736

Petrale Sole stuffed with Bay Scallops and Dungeness Crab

A rich and satisfying presentation of sole

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22767

Bananas Flambé

A perfectly sweet way to end a spring or summer meal

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22783

Bourbon & Peach Pork Sliders

Sweet and spicy sliders to enliven any party

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22831

Cherry Cabernet Ice Cream with Sea Salt Dark Chocolate

A deliciously decadent ice cream made with wine and fresh fruit

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Watermelon & Feta

Watermelon & Feta Salad w/ Cracked Pepper and Marjoram Vinaigrette

A fresh and fun salad for summertime

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22783

Yam Fries with Fire-Roasted Pepper & Pineapple Mayo

The fries or the sauce? Hard to say which is more yummy.

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