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Apple Panna Cotta

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Apple Panna Cotta
Yields 6
We use Gravenstein apples for this when they are available however you can certainly use your favorite local apple instead.
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Ingredients
  1. 1 3/4 teaspoons gelatin
  2. 2 Tablespoons cool water
  3. 1/2 cup milk
  4. 1 cup heavy cream
  5. 1/2 cup crème fraiche
  6. 1 1/2 each vanilla beans, split & scraped
  7. 1/4 cup brandy
  8. 1/4 cup apple cider glaze
  9. 1/4 cup sugar, granulated
  10. pinch salt
  11. 1/2 cup heavy cream, whipped (makes 1 cup)
  12. 2 apples, cored, peeled and cut into thin wedges
  13. 1 Tablespoon butter
  14. 1 Tablespoon granulated sugar
Instructions
  1. Sprinkle the gelatin over the water in a small bowl and allow to “bloom” for 5 minutes.
  2. Meanwhile, combine the rest of the next eight ingredients in a sauce pan (including the scraped vanilla bean seeds and the pods), bring to a simmer & turn off immediately. Allow to sit for 5 minutes.
  3. Pour into a bowl that has been placed over an ice bath. Bring the temperature down to 140 degrees, add the gelatin and stir to dissolve. Bring the temperature down even more until it is slightly cool to the touch. Whisk in the whipped cream. Pour into bowls and allow to chill and set for at least 3 hours.
  4. Combine the apples, butter and sugar in a sauce pan and cook gently over medium heat until the apples have softened. Let cool to room temp.
  5. To serve, spoon the apples and juices over the panna cotta and serve.
Notes
  1. Chef Bruce Riezenman
  2. Park Avenue Catering
  3. August 2015
  4. Eat well!
Paradise Ridge Winery http://prwinery.com/

Aracini Stuffed with Braised Short Ribs

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Aracini Stuffed with Braised Short Ribs
Yields 32
This is a great dish to pair with red wine and a great dish to make with a bit of extra beef stew that might be left over from the night before. It is a red wine friendly dish and works beautifully with the Zinfandel from Rockpile. When we make this for our clients, we braise short ribs with the red wine we are pairing it with, but feel free to use any braised beef or even pork or lamb.
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Risotto
  1. 2 Tablespoons butter, salted
  2. 1/4 cup yellow onion, diced
  3. to taste salt & pepper
  4. 1 cup Arborio rice
  5. 2 each bay leaves
  6. 1/4 teaspoon thyme, fresh and chopped
  7. 1 quart chicken broth, hot
  8. 1/3 cup parmesan cheese, grated
  9. 1 each large egg, beaten
  10. Place butter & onions in a small sauce pot over medium heat. Add salt and pepper. Cover and cook for 5 minutes, until the onions are soft. Add rice, bay leaves and thyme. Stir and cover.Cook for 3 minutes, stirring once or twice. Add hot chicken broth one cup at a time. Each time you add stock, gently stir until almost fully absorbed, then add the next cup. By the time you are done (25-30 minutes) the rice should be plump and cooked with a very slight “bite” to it. Remove from the heat and gently stir in the cheese. Allow to cool to room temperature then stir in the egg.
Arancini
  1. 3 cups dried coarse breadcrumbs
  2. Cut the chilled short ribs (braised) or beef stew into 32 small 3/8 inch cubes.
  3. Scoop 2 Tablespoons of risotto (see above) into your hand and with make an impression your thumb, deep and wide enough to hold meat. Put a touch of sauce from the stew on the meat and surround it with the risotto. Make a sphere almost the size of a golf ball.
  4. Roll it in your hand to make it as round as possible and then coat it thoroughly and generously with dried breadcrumbs. Place on a dish to for later. Repeat with the rest of the meat and risotto.
Cooking
  1. 3 cups canola oil
  2. 1/4 cup balsamic glaze or aged balsamic vinegar
  3. Pre-heat the oil to 325-350 degrees. Fry the arancini on all sides until golden brown and crisp. Drizzle with balsamic glaze and/or a touch of truffle oil.
Notes
  1. Chef Bruce Riezenman
  2. Park Avenue Catering
  3. Eat Well!
Paradise Ridge Winery http://prwinery.com/

Butternut Squash Gnocchi with Sage Brown Butter Sauce

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Butternut Squash Gnocchi with Sage Brown Butter Sauce
Serves 6
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Ingredients
  1. The perfect pairing for the 2013 The Posse, Rockpile
  2. 1 pound butternut squash
  3. 10 ounces, Russet potato, peeled
  4. 1 ounce butter
  5. 1/4 teaspoon nutmeg
  6. 1/4 teaspoon ground white pepper
  7. 1 teaspoon kosher salt
  8. 1 each egg yolk
  9. 2 – 3 cups all-purpose flour
Instructions
  1. Boil squash and potato until very soft. Put into food processor with cold butter, nutmeg, salt and pepper and run with “S” blade until smooth. Once mixture is smooth, continue running the food processor, add the egg yolk. Once the egg yolk is fully incorporated, stop the machine.
  2. Put 2 cups of flour on a worktable or large cutting board and scrape the batter out onto the flour. Work the flour into the batter with your hands until most of it is incorporated—you should have a very soft dough that is just firm enough to roll out into thin logs.
  3. Use the rest of the flour if needed to roll out the dough into “logs” that are the thickness of a quarter and 12” or so long. Chill the logs for 1 hour and then cut into slices that are approximately 1 1/2” long. Roll in flour briefly to prevent sticking, Place on a baking pan and freeze immediately. Once frozen, place in a zip lock bag for storage. These will last for several weeks frozen. They are best cooked from a frozen state.
  4. Boil salted water and add frozen gnocchi, continue to gently boil the gnocchi until they float, simmer one minute more, then test one gnocchi by cutting in half and checking the center. It should be light and plump and cooked throughout. If they appear still a bit “gummy” in the center, they need additional cooking time.
  5. Once cooked, the gnocchi should be gently tossed with the brown butter sage sauce and served immediately. Garnish with a few strands of lemon zest and a light sprinkling of an aged hard cheese, such as Vella Dry jack or a Pecorino Romano.
Brown butter sage sauce
  1. 3 ounces butter (the better the butter, the better the sauce!)
  2. 3 each leaves fresh sage
  3. Salt pinch (omit if using salted butter)
  4. Chop sage finely, set aside. Have gnocchi almost ready, simmering. Melt butter and salt and cook over medium flame until it starts to brown. When it’s about as brown as a walnut, add half the sage, pour over gnocchi on plate & toss. (If gnocchi isn’t quite ready just pour butter into cool pan to stop cooking.) Sprinkle remaining sage on top, plus the cheese, and serve.
  5. Chef Bruce Riezenman
  6. Park Avenue Catering
  7. August 2015
  8. Eat well!
Paradise Ridge Winery http://prwinery.com/

Tuscan Bean Soup

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Tuscan Bean Soup
Serves 6
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Ingredients
  1. 10 oz dried beans (combination of cannellini beans, pinto beans and kidney beans)
  2. 8 cloves garlic, whole
  3. 1 oz. extra virgin olive oil
  4. 1 teaspoon fresh thyme, chopped
  5. 1Tablespoon fresh rosemary, chopped
  6. 6 cups chicken broth
  7. 1 oz butter
  8. 1 medium white onion, diced
  9. 2 carrots, peeled and diced
  10. 2 stalks celery, peeled and diced
  11. 3 small bay leaves
  12. 1 cup Chardonnay or other white wine
  13. 3/4 pound tomatoes, peeled and seeded. Chopped, with juices saved.
  14. Salt and pepper, to taste
Instructions
  1. Soak the beans overnight or for at least 4 hours. Pick through and remove any stones or other “debris” you may find. Place beans, garlic cloves, 1/2 the olive oil and 1/2 the herbs in a pot with the stock and simmer at a VERY low heat for approximately 1.5 – 2 hours until the beans are tender yet still whole. Remove from heat and let settle in the cooking liquid.
  2. Heat butter in sauce pan and add the onions, carrots, celery and the rest of the herbs. Season with salt and pepper. Cook until all the vegetables are tender. Add white wine and tomato with juice. Let it reduce by half. Add the beans and simmer for at least 20 minutes. Be careful to keep most of the beans whole. Season with salt and pepper to taste. Be careful when re-heating so that the beans stay whole.
Notes
  1. Option: You can add pancetta or Tuscan kale to the mix to add additional flavor.
  2. Chef Bruce Riezenman
  3. August 2015
  4. Eat well!
Paradise Ridge Winery http://prwinery.com/

Harvest Vegetable Frittata

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Harvest Vegetable Frittata
Yields 6
Makes lunch for 6 or 32 small hors d’oeuvres Here is a great “make-ahead” dish that can be done earlier in the day or the day before and then reheated last minute. It is great room temp or warm. Use any selection of garden fresh vegetables or cheese you have available.. You can serve it on its own, or top it with a dice of juicy, sweet heirloom tomatoes.
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 3 each, garlic cloves, peeled and minced
  2. 1/2 cup plus 1Tablepsoon, diced onion
  3. 1/2 each green pepper, seed removed and diced
  4. 1/2 each red bell pepper, seeds removed and diced
  5. 1/2 pound mushrooms, chopped
  6. 1/2 pound butternut squash, diced
  7. 3 Tablespoons olive oil
  8. 8 each eggs, beaten
  9. 1/2 cup heavy cream
  10. 1/4 cup Paradise Ridge Chardonnay
  11. to taste, hot pepper sauce
  12. to taste, salt and ground black pepper
  13. 2 Tablespoons fresh herbs, oregano, basil, thyme
  14. 1 cup soft bread cut into small cubes
  15. 1 cup cream cheese
  16. 1 cup white cheddar, grated
Instructions
  1. Sauté the garlic and vegetables in the olive oil until softened. Beat together the eggs, cream, cream cheese, wine, hot pepper sauce and seasoning and then blend in the cubed bread and cream cheese. Stir in sautéed vegetables. Season with salt and pepper as needed.
  2. Preheat the oven to 350 F. Pour the egg mixture into a baking dish and top with the Cheddar cheese. Bake in the oven for about 25-35 minutes or until set.
Notes
  1. Chef Bruce Riezenman
  2. Park Avenue Catering
  3. August 2015
  4. Eat well!
Paradise Ridge Winery http://prwinery.com/

Vietnamese-Style Shrimp & Vegetable Rolls

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Vietnamese-Style Shrimp & Vegetable Rolls
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Ingredients
  1. 1 Tablespoon grape seed or other neutral oil
  2. 1 inch piece ginger, peeled and chopped fine
  3. 1 carrot, medium, peeled, cut into julienne (thin) strips 1 zucchini, green, cut into julienne (thin) strips
  4. 1 yellow zucchini, cut into julienne (thin) strips
  5. 1/3 head green cabbage, sliced thinly
  6. 1/2 bunch green onion, chopped
  7. 1/3 bunch cilantro, stemmed & chopped
  8. Sauté the above quickly (stir-fry) but leave it still crisp and fresh tasting. Add the green onion and cilantro while warm but after it has cooked.
  9. 1/4 cup garlic chili sauce
  10. 1 tablespoons sesame seeds black
  11. 1/4 cup seasoned rice wine vinegar
  12. 1 cup, chopped, cooked wild gulf shrimp
  13. Mix with stir-fried veggies
  14. 1 bag enoki mushrooms
  15. 1 basket daikon sprouts
  16. 1 ea. red bell peppers, cut into julienne (thin) strips
  17. Using warm water soak the wrappers until soft and towel dry. Using a towel to roll upon, fold the right and left edges inward 1 inch. Place a small amount of the enoki mushrooms, peppers and the diakon sprouts stem side inward so the tips are showing outside the edges of the rice paper, then place a small amount of the shrimp and vegetable mix to fill it nicely (about 1/2 cup of filling). Roll the wrapper tightly around the mixture taking care not to tear it. Place in a covered pan with plastic under as well as over taking care not to let the rolls press too tightly against each other.
  18. Cut each roll into 5 or 6 pieces.
Notes
  1. Pair with the Paradise Ridge Winery’s 2013 Delight, Aromatic White Wine
Paradise Ridge Winery http://prwinery.com/

Traditional Turkey Stuffing (Dressing)

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Traditional Turkey Stuffing (Dressing)
Yields 1
The beauty of this recipe is that it is a great guide for you to create any stuffing you’d like. This version is my “traditional” stuffing with apples, onions, celery, walnuts, dried cranberries and sage. You can change any of the ingredients to tailor this to your guests tastes. If you are thinking of adding sausage, I prefer a mild or spicy Italian sausage, rather than the sweeter chicken-apple. You can add dried chili flakes to make a spicier stuffing. Use chestnuts instead of walnuts. Raisins instead of dried cranberries. Try cornbread instead of the sourdough white or any other bread you’d like to change the flavor and texture. I used Brother Juniper Straun Bread from Sunnyvale and Campbell Bread Baking Peasant White from San Jose. Closer to home, you can use Alvarado Sprouted Sourdough (from Rohnert Park) or any other local bread you like. Make sure that at least one of the breads has good body and texture. This makes every bite interesting and keeps the stuffing light and airy. It is best to cut the bread at least 2-3 hours before making the stuffing. You can then lay it out in the open air to dry out a bit. Or better yet, purchase day old bread, cut it up and let it dry a bit. This is more economical, and makes for a better stuffing. Thanksgiving tip: I make a turkey stock and the base turkey sauce the day before. I start with a good chicken broth and then add roasted turkey necks and wings (purchased at the butcher). Simmer for 2-3 hours and use this for the stuffing and the sauce. When your turkey is finished cooking on Thanksgiving day you can then deglaze the pan with the base sauce and finish it any way you want to a fuller and richer flavor. Use the best ingredients you are willing to afford, it will make a difference. Keep it local and natural as much as possible.
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The bread
  1. ¾# Brother Juniper’s Struan Bread, approx ½ loaf
  2. ¾# Campbell Bread Baking Peasant White, approx ½ loaf
  3. Save the end pieces for another use (grind for breadcrumbs?). Cut into cubes, mix together and lay on sheet pan to dry out for 2 hours (or place in 350 degree oven for 15 minutes, remove, toss and let sit)
The base
  1. 3 Tablespoons butter, salted
  2. 1 ½ each yellow onion, medium size (3/4#), medium dice
  3. 6-8 ribs celery, trimmed, peeled and cut medium dice (2 cups)
  4. ½ cup leeks, cleaned and chopped
  5. 1 ¼ pounds Gravenstein apples, peeled and medium dice
  6. Melt the butter in a large skillet or sauté pan. Add the onions, celery and leeks, plus salt and pepper (add extra salt, as you will be adding lots of bread to soak up the seasonings). Cover and cook over medium heat for 15-20 minutes until all the veggies are soft but not browned. By keeping it covered, they will cook in their own steam and retain a wonderful flavor. After 15 minutes, add the apples and cook until the apples are soft (5 more minutes). Add the warm vegetable/fruit mixture to the bread in a large bowl. Mix gently, tossing as you would a salad with dressing.
The rest
  1. ¾ cup walnuts, toasted 10 minutes in oven @ 350 degrees. Rough chop.
  2. ¾ cup dried cranberries, chopped just a little
  3. 1 Tablespoon oregano, fresh, chopped
  4. 2 Tablespoon sage, fresh, chopped
  5. 1 Tablespoon Italian parsley, fresh, chopped
  6. Add these ingredients to the bread/vegetable mixture and mix gently, tossing as you would a salad with dressing
Finally
  1. 2 each eggs
  2. 1 ½ cups turkey stock, warm
  3. Combine the eggs and stock. Add this half at a time into the bread/vegetable mixture, mix gently, tossing as you would a salad with dressing. The stuffing should be moist, but light, not smashed together.
  4. Butter the bottom an to even out, but do not press down. Butter a 10x13 piece of parchment paper or piece of brown paper bags you have cut to the same size. Place butter side down onto the stuffing and bake in a 375 degree oven for 35-40 minutes until the center is hot and steaming. Remove the paper cover and bake for 5 more minutes to allow the top to slightly crust. The paper keeps the moisture in the stuffing yet allows just enough to escape to keep the stuffing from getting soggy.
  5. Enjoy with a heritage turkey, zinfandel-cranberry sauce and a great turkey gravy of your choice!
  6. Eat well!d sides of a 10x13 glass baking dish and place the stuffing into the dish. Pat VERY gently
Paradise Ridge Winery http://prwinery.com/

Slow-Roasted Pork

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Slow-Roasted Pork
Here is a wonderful way to prepare pork. Slow-cooked with roasted peppers (my favorite is to use Jimmy Nardello’s Italian frying peppers, but even red bells will do a great job). The touch of cumin adds a little extra depth to the sauce. The pork drippings, wine and pepper create a beautiful sauce.
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Ingredients
  1. 4-5 pound pork shoulder, boneless
  2. 1 each red bell peppers, fire roasted on the grill, chopped
  3. 1/2 each yellow onion, chopped
  4. 1 each carrot, peeled and sliced thinly
  5. 1 cup Pinot Noir
  6. 6 each garlic cloves, peeled and sliced
  7. 2 sprigs rosemary, fresh
  8. 1/4 teaspoon cumin
  9. 1/4 cup olive oil
  10. To taste salt and pepper
Instructions
  1. Ask your butcher to remove the bones from the pork shoulder and to tie (or “net”) it as a roast.
  2. Combine all the ingredients and marinate the pork “open” overnight (if you are able to remove the net) by placing it in a baking dish. Turn it a few times during the day.
  3. The next day, place it back in the net, or leave it “as is” if you’ve left it tied.
  4. Pre-heat your oven to 250 degrees. Place the pork with the marinade in a baking dish. Cover the pork and roast in oven for 2 hours. Remove the cover and turn the temperature to 300 degrees and continue to cook until very tender (1 hour). The liquid should be almost evaporated by then. If needed, add a small amount of water so that it is not completely dry at the base. The pork should turn golden brown.
  5. Remove the pork from the oven, allow to cool and “pull” the meat apart into chunks. Place the meat in a mixing bowl. Strain the pan drippings, pressing the veggies through the strainer as much as possible. Remove the excess fat from the drippings, pour over the meat and toss the two together. Cover and chill for use any time in the next few days.
  6. Serve over polenta warm pulled pork on top. Drizzle with a touch of the pan juices.
Notes
  1. Pair with the Paradise Ridge Winery’s 2012 Estate Pinot Noir, Pommard Clone
Paradise Ridge Winery http://prwinery.com/

Roasted Heirloom Turkey with Wild Mushrooms & Zinfandel Gravy

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Roasted Heirloom Turkey with Wild Mushrooms & Zinfandel Gravy
Heirloom turkeys are becoming more popular these days. Last year, I served my family a Bourbon Red. It has a richer meat than do the traditional varieties. I also like the Narragansett turkeys for the same reason. I like to brine my turkey for 24 hours before cooking. I have included a recipe for the brine as well as a Zinfandel Gravy and Roasted Wild Mushrooms.
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Brine
  1. This is a great all purpose brine. We use this to brine for whole turkeys, pork and sometimes salmon for fire roasting or smoking. You can change the flavor by playing with the liquid. For instance, we will sometimes substitute some wine or apple cider for water when brining pork. The salt to liquid ratio is very important, so I would not recommend changing this.
  2. 2 c golden brown sugar
  3. 1 gal water
  4. 1 / 2 c whole black peppercorns
  5. 1 c kosher salt
  6. 1 bunch thyme, fresh
Zinfandel Gravy
  1. Makes 4–6 cups
  2. I prefer to make the base for my turkey gravy in advance. I start by making a roasted turkey stock using chicken bones I have saved in my freezer plus turkey necks I have purchased from the butcher. One important part is to make sure you roast the bones necks well to give some color to the sauce. I make the base of the sauce in advance (up to 2 days) without thickening it. I save this for the traditional method of adding flour to the roasting pan, then adding the stock to thicken it. The other important part of this recipe, is to make sure you reduce the zinfandel down to 1/4 or less of it’s original volume. This concentrates the flavor and the color.
  3. 1 Tablespoon Black Pepper, whole
  4. 1 Tablespoons Thyme, fresh
  5. 1/2 bottle Zinfandel
  6. To taste Salt & Pepper
  7. 3 inches Bay Leaves
  8. 1 1/2 pounds chicken backs and necks
  9. 1 Tablespoon canola oil
  10. 1 1/2 pounds turkey neck
  11. 1 each Spanish onion, medium, chopped
  12. 3 each carrots, medium, peeled and chopped 3 quarts water
  13. 3 stalks celery, chopped
  14. 1 Tablespoon Rosemary, fresh
  15. Giblets from your turkey 1/2 cup flour
  16. To taste salt and pepper
Method
  1. Pre-heat your oven to 450 degrees. Combine the chicken, turkey, oil, onion, carrots and celery. Place in a large roasting pan and roast in the oven for at least 45 minutes to 1 hour, turning occasionally so the bones and the vegetables brown well and evenly. Once well browned, remove the roasting pan form the oven and place on the stove top over medium heat. Add the zinfandel and simmer until it is reduced to no more than 1/2 cup in the bottom of the roasting pan. Stir with a wooden spoon while you are reducing it. Add half the water and brig to a simmer. Pour everything from the roasting pan into a sauce pan, add the rosemary, thyme, peppercorns and the rest of the water and simmer for 3 hours allowing the stock to reduce until you have a flavorful broth (you should always have enough liquid to cover the bones and vegetables. Strain the stock, allow to cool and either refrigerate or freeze until needed. You should have no more than 2 quarts of stock.
  2. While you are cooking your turkey, you can finish the gravy. Clean and roast the giblets that came with the turkey until it is cooked and brown. Remove from the roasting pan, slice and add to the turkey-zinfandel stock. Simmer for at least 30 minutes.
  3. Once the turkey is done, remove the turkey and pour off most of the fat from the roasting pan. Leave about 1 – 2 tablespoons of the turkey fat in the pan. Add the flour, stir to mix and place on the stove top over a medium flame and cook the flour until it is becomes slightly browned. Add a small amount of stock at a time, stirring until it is smooth, then adding more until you have added enough to create a fairly thick, smooth sauce. Using a rubber spatula, place this in a sauce pan, and simmer, adding more and more stock until you have achieved the correct consistency for your Zinfandel Gravy. Strain one last time, and simmer for at least 20-30 minutes to remove the starchy taste of the flour. Once the turkey has rested and is carved, your gravy will be ready and wonderful!
Exotic Mushroom Roast with Madeira & Thyme
  1. Appetizer 3 each
  2. 2 teaspoons Shallots finely chopped
  3. 2 lbs Wild Mushrooms of your choice
  4. 1 Tablespoon Olive Oil, Virgin
  5. 2 teaspoons Thyme fresh
  6. 1/2 cup Madeira
  7. 2 teaspoons Soy Sauce
Method
  1. Use mushrooms that will stay fairly firm when cooking. Toss mushrooms in olive oil, season with salt and pepper. Place carefully on a roasting pan or baking sheet. Roast in a preheated oven at 450 degrees for 10 minutes until mushrooms are just tender.
  2. While mushrooms are roasting, make the sauce: Put Madeira, soy, shallots and thyme in a pan reduce to 1/4, season with salt and pepper. Toss the roasted mushrooms with the reduction.
Notes
  1. Pair with the Paradise Ridge Winery’s 2011 Cabernet Franc, Rockpile
  2. Eat Well!!
Paradise Ridge Winery http://prwinery.com/

Marin French Petit Truffle, Chardonnay-Infused Shiitake, Grapeseed Oil on a Sweet Baguette

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Marin French Petit Truffle, Chardonnay-Infused Shiitake, Grapeseed Oil on a Sweet Baguette
This cheese and wine are a classic combination. It is actually amazing how much better the pairing is with the addition of the shiitake!
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Ingredients
  1. 1 freshly made, sweet baguette – Cut into 3/8 inch thick rounds
  2. Marin French Petit Truffle
  3. 6 whole, fresh shiitake mushrooms – Remove stems & slice thinly (1/4 inch or less) 2 teaspoons Grapeseed Oil
  4. 1 tablespoon Paradise Ridge Winery 2013 Chardonnay
Instructions
  1. Place grapeseed oil in a small sauté pan. Warm the oil over medium-high heat, then add the shiitake and some salt. Sauté and stir for two minutes and then drizzle 1 Tablespoon of PR chardonnay over the mushrooms. Continue to cook until all the liquid is gone and the mushrooms are nicely cooked. You can use the mushrooms warm or room temp.
  2. Spread a generous amount of ripe, Marin French Petit Truffle on the bread (it is always best to cut a thin wedge to the center so you get the full range of ripeness from the cheese). Top with a few slices of the cooked shiitake, serve with a glass of 2013 Estate Chardonnay and enjoy!
Notes
  1. Pair with Paradise Ridge Winery’s 2013 Estate Chardonnay, Nagasawa Vineyard
Paradise Ridge Winery http://prwinery.com/