2014 Latchkey Vineyard Pinot Noir Recipe Pairing

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Seared Pork with Cocoa Barbecue Sauce, Green Chile Cheese Grits and Blood Orange-Fennel Salad Pork: 4 Pork Loin Chops Salt Pork Preparation: Seared until brown on both sides, about 4 minutes per side. Let rest before serving. Cocoa Barbecue Sauce: … Continue reading

2014 Carter Vineyard Pinot Noir Recipe Pairing

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Baharat Spiced Seared Steak with Warm Chickpea, Chard, and Caramelized Onions Steak Preparation: 4 Ribeye or New York Steaks, room temperature 2 tsp. Paprika 2 tsp. Cumin 1 tsp. Black Pepper, freshly ground 1 tsp. Coriander 2 tsp. Cinnamon 1/2 … Continue reading

2013 Canary Hill Vineyard Pinot Noir Pairing

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Provence Herb Crusted Pork with Toasted Basmati Rice Cilantro Rose Water Vinaigrette and Kalamata Olives Pork Chops 4-5 oz pork chops 1 tablespoon each of rosemary, thyme, oregano, marjoram, oregano, leaves chopped Salt Olive Oil Preheat oven to 375. Season … Continue reading

2013 Tyrus Evan Claret Pairing

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Indian Spiced Seared Steak with Winter Tabbouleh Steaks: 4 New York Steaks Indian Masala Spice Blend, about 2 tablespoons Salt Olive Oil Directions: Season the steaks with the masala spice bend and salt. Sear in olive oil to desired temperature. … Continue reading

Seared Ribeye with Red Wine Scented Risotto, Oregano, and Rosemary Gorgonzola-Black Olive Relish

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Steak: 2 ribeye steaks, room temperature Kosher Salt Neutral Oil Generously season the steaks with a good amount of salt. In a sauté pan, coat generously with the oil and sear until brown and caramelized, turning once until medium rare … Continue reading

Seared Salmon with Harissa Braised Heirloom Beans

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Seared Salmon with Harissa Braised Heirloom Beans Shaved Fennel, Blood Orange Salad with Mixed Herbs and Dates Recipe provided by Chef Abby McManigle, Ken Wright Cellars 6- 5 oz. portions of salmon, preferably sustainable Sea Salt Harissa: 15 guajillo chiles, … Continue reading

Wine Star Ken Wright: Oregon Pioneer on Family, Geology & Pinot Noir

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The New York Wine Experience (NYWE) is a three-day celebration of great wine organized by the Wine Spectator. It’s an opportunity to taste wine from the world’s best wine makers. The wines almost all come directly out of producers personal … Continue reading

Abby’s Seared Hanger Steak with Aioli and Summer Stone Fruit Salad

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Seared Hanger Steak with Black Olive- Tarragon Aioli and Summer Stone Fruit Salad Paired with 2013 Ken Wright Cellars Canary Hill Vineyard Pinot Noir Chef Abby McManigle Steak: 2 pounds of Hanger Steak (or Steak of choice) Olive oil Salt … Continue reading

Abby’s Spring Pork Rillette with Sour Cherry Chutney

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Our staff couldn’t get enough of this new creation from Chef Abby! This recipe is perfect for a large summer dinner party. Prepare day before and serve chilled for a refreshing but satisfying dish with our 2013 Guadalupe Pinot Noir! Spring … Continue reading

Abby’s Razor Clam Ceviche

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Oregon Razor Clam Ceviche Meyer Lemon Vinaigrette and Toasted Coconut Spiced Salt Recipe by Abby McManigle, Executive Chef Ken Wright Cellars Ceviche: 1 lb. Oregon Razor Clams, cleaned and thinly sliced 5 Radishes, thinly sliced ½-1 Fennel Bulb, thinly shaved, … Continue reading