Pork Chops with Endive and Three Hills Cuvée Pinot Noir

Pork Chops with Endive & Three Hills Cuvée Pinot Noir

NOT YOUR EVERYDAY CHOP Buy the Three Hills Cuvée Pinot Noir For this recipe, we sourced our pork from a local producer, Campfire Farms. We gravitate toward working with thick-cut bone-in chops because the delectable strip of tenderloin next to the bone imparts so much flavor. I also wanted to accent the dish with one of our favorite Pacific Northwest ingredients, the hazelnut. To this, we’ve added a simple, composed salad of endive and Honeycrisp apple along with a citrusy dressing that includes

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Roast Duck with Wild Rice Stuffing

Orange Glazed Duck with Wild Rice Stuffing & Estate Pinot Noir

A flair for the dramatic If duck isn’t on your holiday menu, it should be. With its rich, dark meat and delicious crispy skin, it’s the perfect alternative to roasting a whole turkey. In this recipe, we roast the duck with a mix of spices, herbs and fresh orange juice. The apples in the wild rice stuffing add a touch of sweetness to balance out the savoriness of the sage.  Pair it with our Estate Pinot Noir. The dish complements the citrus and

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German Stollen Bread with Mia Mousseux Brut Rosé

A Festive Holiday Treat German stollen bread has been around since the 12th century, and shares its pedigree with Italian panettone, Polish kek, and Swedish birnenbrot. The dough relies on yeast to rise, and it’s packed with dried fruit and dusted with enough powdered sugar to resemble a quaint and wintry snowscape. Stollen is classically served with coffee, Schnapps, or Amaretto­, though it’s worth noting that it is also quite good with Champagne. Because stollen isn’t terribly sweet, it won’t overpower the residual

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Gougères with Gruyère and Pink Peppercorns

A MATCH MADE IN HEAVEN Our hospitality team has ordered gougères from caterers for years. This classic cheese puff certainly makes for an impressive appetizer—light and airy, with just a touch of satisfying chewiness, they are the perfect bite to serve alongside sparkling wines. We were so inspired by this elegant pairing, we decided to make it for ourselves. From start to finish, they take around 40 minutes to whip up, and they are definitely worth the effort.  This iteration is faithful to

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Christine's Apple Pie

Apple Pie

AN AMERICAN CLASSIC There are two tips I’ll share for making truly great apple pie. The first is to mix the dough by hand, a technique learned from a local pastry chef, many moons ago. Contrary to the popular method of mixing the dough in a food processor—where the consistency is akin to cornmeal, I like mixing it by rubbing it through the fingers, a process that leaves sheets of fat and butter in the dough that later expand during baking to create

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Holiday Turkey with Lapsang Souchong Tea

Turkey with Lapsang Souchong Tea

AN AMERICAN CLASSIC We chose this twist on Thanksgiving turkey because we wanted to build on the earthier tones in our 2018 Lange Estate Pinot Noir. The effect is both subtle and elegant, adding depth of flavor where it’s not quite expected. When we first tested this recipe, we added the tea (Lapsang Souchong is a black tea that is traditionally dried over a pinewood fire) as a dry rub along with copious amounts of butter, but found the flavors to be a

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