Food Pairings

Recipe by Deb Thorlakson Serves 4  1 pound wild sea scallops- drained on a paper towel 1 oz. butter 1 Tablespoon flour ½ cup dry white wine ½ cup chicken broth ½ cup white bulb of spring onion- sliced ½ cup green ends of spring or green onions- sliced 2 Tablespoons fresh French tarragon leaves 1 Tablespoons grape seed oil 3 Tablespoons fresh Goat Cheese Fresh chives- sliced thin, for...

Recipe by Deb Thorlakson Serves 4 2 tablespoons butter 1 ¼ pound chicken breasts 1/2 teaspoon sea salt 1/4 teaspoon freshly ground pepper 2 shallots- sliced 2 cloves garlic- minced 1/2 cup Lost River Chardonnay 1 cup chicken broth 1/4 teaspoon saffron threads- crushed 1 Tablespoon fresh lemon juice 1/4 teaspoon red pepper flakes 1/2 cup heavy cream 1 bunch clean fresh watercress leaves 3 tablespoons parsley- minced Pound the...

Recipe by Deb Thorlakson Lost River Rosé is a versatile, food friendly wine, perfect with the fresh ingredients of summer cooking. This saignée style Cabernet Franc, Merlot and Syrah blend, stands up to the acidity of the fresh tomato and the smoky spice of chipotle. Makes 4 servings 3 tablespoons olive oil 1 1/2 pounds shrimp (21-25/ lb)- peel and devein 4 garlic cloves - minced 1 tsp@ fresh marjoram...

Receipe by Deb Thorlakson This receipe pairs well with a glass of Columbia Valley Late Harvest Semillon. Serves 6 Pastry Dough; 1 cup flour 1 TBS sugar 1/4 tsp salt 4 oz butter- chilled and cut into 1/2-inch pieces 2 tablespoons ice water 1/4 teaspoon vanilla extract Filling; 1/4 cup whole almonds, 1/3 cup sugar, 1/4 cup almond paste 1 large egg 3 tablespoons unsalted butter, room temperature 4 tsp...

Recipe by Deb Thorlakson 1 ½ cup heavy cream 3 tablespoons buttermilk 6- 8 poblano chilies- longer chilies of the same size is preferred 2 tsp garlic- minced ½ tsp sea salt ¼ tsp cayenne pepper ¼ cup onion- minced 6 eggs- beaten lightly 8 oz mozzarella cheese- grated 1 oz parmesan cheese- finely grated ¼ cup fresh basil- minced Combine cream and buttermilk in a glass jar, let stand...

Recipe by Deb Thorlakson Serves 4 2 Tbs butter 1 Tbs shallots- minced 1 teaspoon fresh grapefruit zest 1 lb asparagus 4 @ 7-oz skinless sole fillets 1/2 cup Lost River Rainshadow GrapefruitBeurre Blanc 1/4 cup fresh grapefruit juice 3 oz cold butter, cut into pieces sea salt - to taste dash of cayenne 1Tbscilantro- minced Preheat oven to 425°F. Brush a roasting pan with 1 ½ tablespoons butter, then...

Receipe by Deb Thorlakson serves 4 Red Pepper Sauce: 4 large Red Bell Peppers 1T olive oil 1/3 cup onion- chopped 2 Tbs garlic- minced 2 tsp Red Fresno Chili- minced, or to taste 1/3 cup poaching liquid from shrimp- see below Char, steam, peel, remove seeds and 1/3” dice the red peppers, reserve 1 cup for the stuffing below. If you are unfamiliar with this technique find a source...

Receipe by Deb Thorlakson Crostini with Portobello, Prosciutto and Gorgonzola pairs well with a glass of Columbia Valley Rainshadow. Ingredients 3 tablespoons butter 1/2 pound fresh Portobello mushrooms, remove stems and medium dice 2 garlic cloves- minced 1/2 cup whipping cream 2 oz Gorgonzola cheese- crumbled 3 oz prosciutto- thinly sliced and cut into ¼ x ½ inch strips Italian Parsley- minced 18 1/2-inch-thick diagonal bread slices cut from a...

Receipe by Deb Thorlakson This receipe pairs well with a glass of Columbia Valley Rainshadow. (best made a day ahead) The Pasta: 12 oz artichoke hearts- drained and cut into quarters 12 oz lasagna pasta- cook and hold in cold water 4 cups Mozzarella and/or Jack cheeses- grated 1 ½ lb prawns 1½ cups Lost River ’s Rainshadow - Sauvignon Blanc/Semillion wine Bring this nice dry white wine and ½...

Receipe by John Hudson and Denise Vertrees Ingredients 1# ground turkey 1 red bell pepper diced fine 2 garlic clove, minced 2 Tbs minced ginger 1 Tbs Thai garlic chile sauce 1 Tbs Asian fish sauce 1 tsp sesame oil 1 Tbs plus 1tsp grapeseed oil, divided 1 8oz can water chestnuts, drained and chopped 2 scallions thinly sliced 2 Tbs oyster sauce 2 Tbs cilantro, chopped Boston Lettuce leaves,...