Directions:

Step 1: Heat a large braising pot over medium heat and add a few tablespoons of olive oil.  Season the chicken with salt and pepper.  In batches, to avoid crowding the pan, brown the chicken.  Take your time with this step to really brown the chicken, about 3-4 minutes per side.  

Step 2: Remove the chicken.  

Step 3: Finely mince, or pulse in a food processor the onion, celery, and one carrot.  Add this mixture to the braising pot along with 2-3 tablespoons more of olive oil and some salt & pepper.  Cook over a low heat for 10-15 minutes.  Stir frequently to avoid any browning.  

Step 4: Add the tomato paste and cook for another 5 minutes, stirring to not burn.  

Step 5: Increase the heat and add the wine to deglaze the pot.  Scrape the bottom to get all of the browned bits.  Then put all of the chicken and rosemary into the pot.  Add enough stock to cover the chicken 2/3rds of the way.  

Step 6: Simmer for 30 minutes with the lid partially on.  Add the carrots and olives and a touch more more stock and simmer open for another 30 minutes, or until the chicken is completely tender and pulling away from the bone.  Add stock or water as needed if it is getting too dry.  

Step 7: Adjust with salt and pepper.   

Step 8: Serve with 2018 Cuvée Constantin Pinot Noir 

Directions:

Step 1: Place the semolina flour on a countertop and use a mixing bowl to create a pool in the middle. Pour egg yolks in and knead until a firm dough is formed. Add water in small increments as needed to combine. Let rest for at least one hour (covered or wrapped).

Step 2: Using a pasta roller, roll out pasta to desired thickness (5 is what I did). Then cut your maltagliati shapes using a paring knife or fluted pastry wheel. Dust with semolina as needed to keep the dough from sticking. After this is done, get your pasta water bowling with lots of salt!

Step 3: On high heat, add some extra virgin olive oil or butter to a large sauté pan and sear the mushrooms with thyme until the mushrooms are crispy and golden. Salt and pepper as needed. Remove from the pan and set aside.

Step 4: In the same pan, give a healthy splash of extra virgin olive oil and over medium heat add the garlic to sauté till fragrant. Add the wine and reduce till half way. Add the heavy cream and continue to reduce while the pasta is boiling. 

Step 5: Boil the pasta for 2 minutes and directly scoop from the pot to the pan and toss in the cream sauce till it coats the maltagliati. 

Step 6: Serve with lots of fresh parmesan and chopped herbs! Enjoy with our 2019 Bon Vivant Pinot Noir.

Directions:

Step 1: In a large stock pot, pour in all of the milks with a healthy pinch of salt. Slowly warm and constantly stir the bottom until the temperature of the milk is 180 degrees. Pour in the vinegar to cut the heat. Wait 5 or so minutes for the milk to curdle and separate. 

Step 2: Strain curdles into a strainer with cheesecloth. Let strain slowly for about 1-2 hours.

Step 3: Using a food processor, combine the goat cheese with the ricotta and season with salt and pepper. Use oil or lemon juice to loosen and make the ricotta spreadable.

Step 4: In a bowl, combine the vinegar, honey, thyme and garlic, in a roasting pan pour this mixture over the figs and roast at 350 for 20 minutes or until crispy. Set aside.

Step 5: On a serving platter, smear the goat ricotta as thick as desired and place the radicchio leaves. Top the radicchio with the roasted figs and use the drippings to pour over the whole platter. Season with flakey salt.

Step 6: Garnish to your liking. We recommend serving with lots of fresh parsley, Radicchio leaves, and crusty bread! Enjoy with white wine of your choice, we recommend 2020 Constantin Chardonnay.

Directions:

Step 1: Mix the cream cheese, garlic, zest, paprika and thyme in a bowl, salt and pepper to taste.

Step 2: Let the puff pastry warm slightly to room temperature and roll it out to desired thickness. Using a fork, make indents close to the end of the pastry to create a lifted crust. 

Step 3: Using an offset spatula, spread the herb cream cheese up to the edge of your crust. Using a mandoline, (or knife if you don’t have one) thinly slice the potatoes as thin as possible. Then scallop the potatoes in any desired design on top of the cream cheese.

Step 4: Bake at 350 degrees for 30 minutes or until golden brown.

Step 5: Toss the herb greens with the lemon juice and a touch of extra virgin olive oil salt and pepper to taste and top on top of the potato tart. 

Step 6: Serve with a slice of lemon! Enjoy with an elegant Pinot Noir of your choice, we recommend Flâneur Wine’s 2017 La Belle Promenade Pinot Noir