Recipes:
Mushroom and Bacon Bread Stuffing with Sage and Garlic Recipe:
Yield: 4 portions
3 oz. Butter
1 ½ C. Diced Bacon
½ ea. Carrot -cut into 1/4 " dice
1 stalk Celery -cut into 1/4 " dice
2 ea. Medium yellow onion -cut into 1/4 " dice
2 T. Chopped garlic
1 C. White wine
2 C. Chicken Stock
½ C. Chopped sage
2 T. Chopped parsley
¾ -loaf Bread -cut into 1/2" cubes
9 oz. wt. Mixed Sautéed mushrooms (ports, shiitakes and oysters)
½ oz. wt. Dried porcinis
S&P to taste
Method:
Render the bacon in the butter, continue cooking until the bacon is lightly brown. Add the carrots, celery and onion and sauté until tender. Add the garlic and sauté until lightly brown. Then deglaze with the white wine and reduce by half. Add the chicken stock and bring to a boil. Remove from the heat and add the herbs. Place the bread in a large bowl and ladle the liquid mixture over the bread. Mix to incorporate. Add mushrooms to each batch. Season with salt and pepper. Mix and cool.
Roasted Cauliflower Gratin with Pasilla Chilis and Sundried Tomatoes:
Yeilds: 4 portions
1 ea. Head of Cauliflower (cut into very small florets)
3 ea garlic cloves (minced)
½ C white wine
1 C heavy cream
1 C Gruyere Cheese (grated)
1 ea Pasilla Chili (small diced)
3 ea Sundried Tomato (chopped)
TT Salt and Pepper
Method:
Prepare all vegetables as noted. Heat a sautee pan to high heat and add a touch of cooking oil. Add the cauliflower florets and sautee until they start to brown. Add the minced garlic and diced chili and continue cooking for 3 minutes. Add the wine and reduce 50%. Add the cream and reduce 70%. Add the sundried tomatoes and season with salt and pepper. Spoon into a gratin dish and top with cheese. Heat underneath in a broiler until cheese is brown, let cool for 5 minutes, then serve.
Take-Home Thanksgiving and Holiday Dinners:
To order the Take-Home Thanksgiving and/or Holiday Dinners, visit www.wentevineyards.com or call (925) 456-2400.
Menus are now available online. Each order will receive 20% off on selected Wente Vineyards 100% Sustainable Estate Grown wines, list also available online. The Thanksgiving dinner can be picked up curbside at the Event Center on Thanksgiving Eve, November 26th between 2pm and 7pm, and the Holiday dinner on Christmas Eve, December 24th between 1pm and 5pm.
Menus:
Take Home Thanksgiving Dinner Menu
Main Course:
Slow Roasted "All Natural" Diestel Farms Turkey
With Herbed Brown Sugar and Maple Glaze
Side Dish and Accompaniments:
Garden Herb-Cabernet Gravy
Chardonnay Steamed Broccolini with Caramelized Onions
Oven Roasted Young Carrots with Oyster Mushrooms
Baby Spinach Salad with Dried Cranberry-Tangerine Vinaigrette, Candied Pecans, Pickled Red Onions and Dry-Aged Jack Cheese
Cornbread Stuffing with House-made Sausage and Sage
Roasted Garlic Mashed Red-Skinned Potatoes with Herbs
Cranberry-Quiche Compote with Citrus and Chives
Bacon, Cheddar and Chive Biscuits
Desserts:
Pumpkin Mousse Tart with Butter Pecan-Walnut Crust, Cinnamon Caramel and Spiced Sweet Cream
Orange Spice Cranberry Pound Cake with Citrus Royal Icing and Vanilla Anglaise
Featured Wine Pairings:
2005 Riva Ranch Chardonnay and 2005 Southern Hills Cabernet with side dishes and main course. 2006 Riverbank Riesling with dessert.
Take Home Holiday Dinner Menu
Hors D'oeuvres:
Braised Duck Roulettes on Brioche with Wild Mushroom-Herb Relish
Smoked Salmon Mousse on Endive with Citrus, Mascarpone and Capers
Main Course (select one):
Rosemary and Garlic Marinated Prime Rib of Beef, slowly roasted and served with Caramelized Shallot Demi Glace
OR
Pan-Seared Salmon with Winter Tarragon-Tangerine Aioli
Side Dishes:
Caesar Salad with Hearts of Romaine, Garlic Croutons and Parmigiano-Reggiano
Potato Gratin with Garlic and Garden Thyme
Roasted Root Vegetables with Chive-Citrus Butter
Baked Yam Puree with Brown Sugar and Maple
Dessert (select one):
Chocolate Pecan Tart with Whiskey Anglaise and Sweet Cream
OR
Ginger Spiced Cake with Wine Poached Pear, Cabernet Caramel and Ginger Cream
Featured Wine Pairings:
2006 Louis Mel Sauvignon Blanc with Hors D'oeuvres, 2004 Crane Ridge Merlot with Prime Rib, 2005 Riva Ranch Chardonnay with Salmon, 2006 Riverbank Riesling with dessert.
Price: $239 Plus Tax
More Wine Suggestions:
Estate Grown Wines Bottle Price 20% Discount
Whites
2007 Morning Fog Chardonnay $12.95, $10.36
2007 Riva Ranch Chardonnay $19.95, $15.96
2007 Louis Mel Sauvignon Blanc $11.95, $9.56
2007 Riverbank Riesling $11.95, $9.56
NV Brut $21.95, $17.56
Reds
2005 Charles Wetmore Cabernet Sauvignon $24.95, $19.96
2006 Southern Hills Cabernet Sauvignon $14.95, $11.96
2005 Smith Bench Zinfandel $19.95, $15.96
2005 Beyer Ranch Zinfandel $14.95, $11.96
2005 Crane Ridge Merlot $19.95, $15.96
2006 Sandstone Merlot $14.95, $11.96
2006 Reliz Creek Pinot Noir $21.95, $17.56
2006 Shorthorn Canyon Syrah $14.95, $11.96
About Arthur Wall, Executive Chef, The Restaurant at Wente Vineyards:
In spring of 2008, Wente Vineyards named Arthur Wall to the position of Executive Chef at The Restaurant at Wente Vineyards. In his role overseeing The Restaurant kitchen and menu conception, Wall sources local organic ingredients to create seasonal wine country fare. Previously, Wall was Executive Sous Chef at George's at the Cove-California Modern in San Diego, California, named one of the world's top 10 restaurants in 2006 by Fodor's Travel Guide. Prior to that, Wall completed a three year term as Sous Chef under highly acclaimed chef Jonathan Wright at The Windsor Court Hotel's New Orleans Grill in New Orleans, Louisiana. He has also worked at Farallon Restaurant in San Francisco and Herbsaint Restaurant in New Orleans, recently named one of "America's Top 50 Restaurants" by Gourmet Magazine. Wall graduated with honors from the California Culinary Academy and holds a Bachelor of Science in Hotel and Restaurant Management from the University of Alabama. A native of New Orleans, Wall now resides in Walnut Creek.
