Directions:

Step 1: Combine all ingredients for the brine in a ziplock bag and marinate pork overnight, or at least 4 hours.

Step 2: Remove from brine, pat dry. Sear the pork loin in an oven safe heavy bottomed pan on all sides. Then place in a 350* oven for about 10 minutes or until the internal temp reaches 150*.

Step 3: While the pork is in the oven, prepare the sweet potatoes… Place cream and ginger for the sweet potatoes in a saucepan over low heat. Reduce to one cup.

Step 4: In another pot, place sweet potato and garlic and cover with water. Simmer for roughly 20 minutes, or until potatoes are tender.

Step 5: Drain the water off and place potatoes in a food processor and purée, adding the cream and butter. Season with salt and pepper.

Step 6: Once the pork is done, let rest on counter, covered, for 10 minutes. Slice into one inch medallions next to ginger sweet potatoes and sautéed veggies of your choice.

Directions:

Step 1: For the aioli, cut the top 1/4 of the head of garlic off, drizzle oil and salt, wrap in foil and roast in 375* oven for about 45 minutes or until soft, caramelized, and fragrant

Step 2: While the garlic is roasting, combine the flour, cornstarch, baking soda and garlic powder in a bowl.

Step 3: Cut the mushrooms, leaving them intact at the base. You are looking for about 10 mushrooms per section.

Step 4: Beat the egg in a small bowl.

Step 5: Dredge the mushrooms lightly in the egg, and then in the flour mixture.

Step 6: Shallow fry in a neutral oil for about 2 minutes per side, or until browned and crispy.

Step 7: Remove from pan, place on paper towels and season immediately with salt, pepper, and sesame seeds.

Step 8: To finish the aioli, combine to roasted garlic once cooled with the rest of the ingredients in a bowl and whisk together until smooth and fully incorporated.

Step 9: Serve the mushrooms on a platter with roasted garlic aioli in a small bowl on side. Enjoy with Flâneur Wines Pinot Meunier

Directions:

Step 1: Rinse, scrub, peel and slice beets thinly, about 1/8 inch thick. Toss in olive oil, salt and pepper before roasting on a non-stick pan for 45 minutes at 350*.

Step 2: Coat hazelnuts with togarashi, sugar, salt and olive oil.  Roast in a 350* oven for 15 minutes, let cool, then rough chop and set aside.

Step 3: Place all Miso-Honey Dressing ingredients in a blender and purée until smooth and emulsified. Set aside until ready to dress.

Step 4: Core and slice the pear and the radishes into 1/16th inch thin using a mandolin or sharp knife. Soak in cold water until ready for plating.

Step 5: Dress the leaves and beets in dressing and arrange on a platter. Arrange pears and radishes thoughtfully and sprinkle with hazelnuts.

Step 6: Enjoy with Cuvée Constantin Chardonnay.

Directions:

Step 1: Steep 2 cups unfiltered apple cider overnight in the refrigerator with 1 cinnamon stick, 2 whole pods of allspice and 3 star anise for a subtly spiced cider.

Step 2: Combine cinnamon and granulated sugar in a wide shallow bowl. Circle the rim of your wine glass with a slice of apple before dipping it into the sugar and cinnamon.

Step 3: Fill wine glass with ice. Add apple cider along with Aperol.

Step 4: Float with 3 to 4 ounces of N.V. Willamette Valley Brut. Top with an ounce of sparkling water (optional).

Step 5: Garnish with an apple slice, a sprig of fresh thyme, and a cinnamon stick.