Directions:

Clam, Shiitake, Chorizo Cinzano Stew: 

Step 1: On the stove, heat the olive oil in a heavy bottomed large pot until smoking.  Add the onions, chorizo and shiitakes. Lower heat to medium and cook until the onions are soft, 7-10 minutes.

Step 2: Add the Cinzano Rosso and bring to a boil, then add the tomato sauce and white wine and bring to a boil.

Step 3: Immediately add the clams and cover the pot. Cook until the clams are opened, about 6 minutes.  Check after 4 minutes, and then check every 1-2 minutes.  Once the clams are opened they are ready and you don’t want to overcook them.

Step 4: Remove from heat. Drizzle some extra virgin olive oil and chopped parsley over the top and serve immediately. Transfer to a deep platter or just serve this rustic beauty in the pot itself!

Red Wine Garlic Bread: 

Step 1: Heat oven to 400*

Step 2: Slice the baguette as if you are making a sandwich

Step 3: Brush both halves with red wine and then olive oil

Step 4: Sprinkle the garlic and thyme

Step 5: Put the halves back together again and bake in the oven, unwrapped for 5 minutes.

Step 6: Cut into 4 inch pieces and serve warm.

Directions:

Step 1: For the crust, in a large bowl, whisk flour and salt. Kneed in the butter until it is the size of peas then slowly add in water until the dough forms when squeezed.

Step 2: Transfer dough to a lightly floured counter. Take a palm-size chunk and use the heel of your hand to smear the dough across counter. Continue until all the dough has been smeared, then gather it all together, flatten into a disk, and wrap in plastic wrap. Chill for at least 1 hour and up to 2 days.

Step 3: After chilling, on a lightly floured counter, roll dough into a 12-inch circle. Transfer to a 9-inch pie pan and fold the edges over and crimp. With a fork, lightly stab the dough all over then chill for at least 30 minutes.

Step 4: Heat oven to 425 degrees. Line the chilled crust with foil and bake for 15 minutes. Remove foil and bake until lightly golden, 5 to 10 more minutes. Transfer to a rack to cool. Lower oven temperature to 325 degrees.

Step 5: Make the filling in a medium pot, combine the cream, cinnamon stick, star anise petals, clove, fresh ginger, cardamom and peppercorns, and bring to a light simmer. Remove from heat, cover, and let steep for 1 hour. Strain through a fine-mesh sieve into a large bowl.

Step 6: Whisk in pumpkin, brown sugar, eggs, yolks, rum, ground ginger, salt and nutmeg. Pour into par-baked shell, transfer to a baking sheet, and bake until crust is golden and center is slightly wiggly, 50 to 60 minutes. Cool completely before serving.

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.

Directions:

Step 1: Finely chop, or blend in a food processor, the carrots, onion, celery and garlic. Place a heavy bottomed pot over low heat, add the olive oil and vegetables with a pinch of salt and pepper. Cook for 30-40 minutes, stirring occasionally, and trying to achieve no color. Remove from pot.

Step 2: Add the butter and the ground lamb. Season with salt and pepper. Keep the heat at low to medium and using a wooden spoon, break up the meat as it browns. Cook for 30 minutes, until the lamb is fully browned, and crackling. Add the tomato paste, mix well and cook for 5 minutes.

Step 3: Deglaze with wine, add the cinnamon, oregano, harissa or chili flakes and bay leaf. Crush the canned tomatoes and add. Let this simmer for 20-30 minutes, until thickened to desired consistency. If it gets too thick, add some water. The longer this cooks, the better it will taste.

Step 4: Adjust to taste with salt and pepper, mix over a bowl of your favorite shape of pasta, garnish with fresh mint and parsley and some grated cheese.

Tip: Add a few tablespoons of the pasta water to the Bolognese to achieve right consistency. The starches in the water will help thicken the sauce and help the sauce cling to the noodle.

Step 5: Serve with one of our Flânerie Vineyard bottlings.

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.