Food Pairings

Ingredients 1/2 cup shallots- minced 3/4 cup cherry preserves 3 tablespoons balsamic vinegar 1 tablespoon olive oil 1 red jalapeno pepper- seeded and minced 2 cups or 1 pound fresh cherries- pitted and halved 1/4 cup Lost River Nebbiolo 1 ½ - 2 pounds of pork tenderloin Gremolata 2 tablespoons fresh mint- minced 1 tablespoon fresh lemon zest- minced 2 tablespoons fresh parsley- minced Cooking Mix cherry preserves, vinegar and...

Recipe By Deb Thorlakson Serves 4 2 tablespoons whole grain mustard 2 tablespoons Dijon mustard 1 tablespoon minced garlic 2 tablespoons red wine vinegar 1 tablespoon honey 1 tablespoon finely chopped fresh oregano 1/2 teaspoon cumin 2 teaspoons Spanish paprika 1/4 teaspoon sea salt 1/4 teaspoon freshly ground black pepper Eight 6-inch wooden skewers, soaked in cold water for 30 minutes 1 1/2 pounds trimmed, high quality, thick cut New...

Recipe developed by Lost River Tasting Room Associate, Deb Thorlakson Serves 4, Pair with Nebbiolo 1 TBS olive oil 1 TBS shallot- minced 2 oz port 2 TBS Fig jam 12 oz fresh ripe strawberries- halved 1/2 cup chicken broth 1 TBS balsamic vinegar Sea salt and freshly ground pepper 1/2 tsp cornstarch mixed with 1 TBS cold water 4- 8 oz duck breast with skin 1 TBS fresh basil-...

Receipe by Deb Thorlakson This receipe pairs well with a glass of Lost River, Columbia Valley Massif. Serves 6 2 tsp olive oil 1/2 cup onion- small diced 2 tsp garlic- minced 2 tsp chipotle chiles in adobo, chopped 1 cup raspberry preserves 1/2 cup Lost River Massif 2 TBS raspberry vinegar- Maille is very good 1/2 tsp sea salt 2 1/2 to 3 pound boned pork loin 6 cloves...

By Deb Thorlakson Serves 6 2 ounces dried morel mushrooms  2 cups boiling water 2 Tbs olive oil 1/2 cup shallot- minced 1 Tbs garlic- minced 3/4 cup fresh bread crumbs 1/4 cup parsley- finely chopped Sea Salt and freshly ground black pepper- to taste 3 1/2-pound center-cut boneless pork loin  2 Tbs lime juice 1 cup rich beef stock 1/2 cup Walla Walla Syrah Soak morels in boiling water...

Recipe by Deb Thorlakson The sauce for the steak is an earthy combination of shiitake mushrooms, Roquefort cheese, and chipotle chilies. 1 tablespoons olive oil 1/2 oz dried shitake mushrooms- softened in warm water for 30 min 1 garlic clove, minced 1/2 cup cream 2 oz Roquefort cheese 1 teaspoons minced chipotle chiles from canned “chipotles in adobo.” 2@ 6 oz New York style strip steaks Heat 2 teaspoons olive...

Receipe by Deb Thorlakson The smokey grilled lamb pairs well with a glass of Walla Walla Valley Syrah. Ingredients 2/3 cup red currant jelly 1/3 cup Walla Walla Valley Syrah 1 teaspoon red pepper flakes 2 teaspoons grated lemon zest 2 Tablespoons fresh mint, finely chopped 1 Tablespoon cumin 1 Tablespoon coriander 2 teaspoons ginger, minced 2 Tablespoons garlic, minced 2 teaspoons sea salt 1 teaspoon black pepper 1/3 cup...

Receipe by Deb Thorlakson The osso buco alla Lost River pairs well with a glass of Columbia Valley Cabernet Sauvignon. Ingredients 6 Veal or Lamb shanks, center cut 2 inches each Flour for dusting the shanks ½ cup olive oil 2 medium onions- finely diced 4 cloves garlic- minced 2 celery stalks- finely diced 2 carrots- peeled and finely diced 1 tsp sea salt and freshly ground pepper 2 cups...

Receipe by Deb Thorlakson Four Peppercorn and Parmesan Biscotti pairs well with a glass of Wahluke Slope Nebbiolo. Ingredients 2 Tbs. red, white, green and black peppercorns- very coarsely ground 4 cups flour 2 teaspoons baking powder 2 teaspoons sea salt 4¼ oz Italian Parmesan- grated fine 6 oz cold butter, cut into 1/4-inch pieces 4 large eggs 1 cup whole milk Cooking Instructions Put oven racks in upper and...