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 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

Holiday Spiced Crusted Pork Loin

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Here’s a great dish to bring to your next holiday gathering! Holiday Spiced Crusted Pork Loin with Caramelized Red Onion-Cherry Pecan Marmalade 1 whole pork loin, about 7 pounds, score Spice Rub: 1/2 cup herb de provance Zest of 4 … Continue reading

Meet Chef Abby McManigle

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For years Ken and Karen Wright have provided lunch for their staff every day. Karen herself would come in and prepare a home cooked meal in the winery. This was the norm for years, dinning outside beneath the shade of … Continue reading