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Jun 29, 2012 | Contributor: Touring & Tasting | 1 CommentThe search for the best burger should start here, with tender Wagyu beef enhanced with both pickled and marinated, then grilled onions. Designed especially to complement a delicious Willamette Valley Pinot Noir.... Read More |
Jun 28, 2012 | Contributor: JustLuxe Team | 2 CommentsThis beautiful dish comes courtesy of Chef Cal Stamenov of Marinus Restaurant at Bernardus Lodge in Carmel Valley, CA. The Shasta Porcini Risotto elegantly combines carnaroli rice, english peas, and parmigiano-reggiano cheese for a vibrant presentation and creamy texture.... Read More |
Jun 26, 2012 | Contributor: JustLuxe Team | 3 CommentsPrime One Twelve in Miami Beach, Florida might be known for its fresh seafood and perfectly cooked prime steaks, but Head Pastry Chef Robert Gonzalez is making sure guests also remember dessert. The blending of these beloved sweets—peanut butter, Snickers, and Oreos—is a win-win-win combination any way you bake it.... Read More |
Jun 26, 2012 | Contributor: Touring & TastingThis recipe comes courtesy of Patrick Brys of Brys Estate Vineyard & Winery
in Michigan. Serve this with grilled shrimp splashed with fresh lemon juice, a Panko coated chicken breast (see additional recipe), or have it as a casual lunch with your favorite sandwich. Don't forget to pair it with a great Chardonnay.... Read More |
Jun 25, 2012 | Contributor: JustLuxe Team | 2 CommentsCourtesy of Chef Cal Stamenov of Marinus Restauant at Bernardus Lodge comes this Monterey Bay Wild King Salmon recipe. The fish is slow cooked and paired with snap peas, celery root purée, and pea tendrils. It is a bright, beautiful plate with fresh and light flavors of citrus and herbs.... Read More |
Jun 25, 2012 | Contributor: JustLuxe Team | 1 CommentNow is a great time to start trying out some new summer recipes. These tacos from Executive Chef Damian Gilchrist of Ocean Reef Club in Key Largo are light, fresh, and have a little kick to heat up the season.... Read More |
Jun 22, 2012 | Contributor: Touring & Tasting"Coq au vin" means "chicken in wine." The classic French dish can be made with red wine or white. This recipe from Mama Eberle uses the Yamhill Valley Vineyards Pinot Blanc, redolent of pear, kiwi and melon. Sip this lovely wine with skinless chicken breast lightly sauced.... Read More |
Jun 21, 2012 | Contributor: Touring & Tasting | 1 CommentThis is a great soup to make after a day of raking leaves! With its delicious roasted vegetable flavors and hint of warm spice, this soup pairs perfectly with a glass of the Brys estate grown Riesling!... Read More |
Jun 20, 2012 | Contributor: The Daily Meal | 1 CommentA combination of blistered jalape?o, lime oil, and bright cilantro created the base for my Mexican interpretation of an Argentinian chimichurri sauce. Served atop a beautifully cooked piece of meat, it was an easy and delicious dinner that can be made both outdoors on a grill or indoors on a griddle.... Read More |
Jun 19, 2012 | Contributor: Stefanie Payne | 1 CommentIf you love mushrooms then you'll want to try out this recipe from Executive Chef Mitchell Kaldrovich of the Sea Glass Restaurant at Inn by the Sea of Cape Elizabeth, Maine. Rich mushroom, light greens and tangy goat cheese make a great appetizer for the family or dinner party guests.... Read More |
Jun 18, 2012 | Contributor: Touring & Tasting | 1 CommentThis is a great end-of-summer salad, when sweet corn and tomatoes are in full season. The smoky grill and fresh vegetable flavors go beautifully with the sweet tangy balsamic and salty Parmesan cheese.... Read More |
Jun 15, 2012 | Contributor: JustLuxe Team | 2 CommentsExecutive Chef Damian Gilchrist of Ocean Reef Club in Key Largo brings us this tropical mango salsa recipe from Key Largo, Florida. Sweet mangos, spicy jalape?o, fresh lime juice and cilantro add some Mexican flavors to this light and refreshing appetizer.... Read More |
Jul 2, 2012 | Contributor: Touring & Tasting | 2 CommentsThis great appetizer recipes comes courtesy of Chef Jeff Mall, featured in Down Home: Downtown Recipes From Two Wine Country Restaurants. This crab salad's presentation is enhanced by serving the dish in the avocado skin. It's a great way to start a dinner party with something light, fresh and incredibly easy to assemble.... Read More |
Jun 13, 2012 | Contributor: Stefanie Payne | 1 CommentThis clam chowder recipe comes courtesy of Chef Bryan Dame, Executive Chef of the Tides Beach Club Kennebunkport Oceanfront Hotel. The fresh cherry-stone clams are the star of this creamy, warming soup that makes a great appetizer during any season.... Read More |
Jun 4, 2012 | Contributor: Touring & Tasting | 1 CommentBeef lovers rejoice in this hearty French stew, made with the highly-rated Peju Fifty/Fifty—half Cabernet Sauvignon and half Merlot. This dish brings together deliciously tender meat, garlic, spices and vegetables for a flavorful punch that pairs perfectly with a smooth red wine.... Read More |
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