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Pizza Capo's Burrata with Peaches and Prosciutto

Pizza Capo’s Burrata with Peaches and Prosciutto

An appetizer that’s made for Oregon Pinot gris We recently visited our friends Scott and Courtney Cunningham, owners of McMinnville’s Pizza Capo to try a few pairings with our 2019 Pinot Gris Reserve. The first, a Meatball pizza that featured Italian meatballs, house-made ricotta, mozzarella and crunchy red onions really blew us away. The second pairing, from their appetizer menu, a seasonally made burrata with peaches and prosciutto is one that seems like it was made for Oregon Pinot Gris.  We loved the

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Cassoulet

Cassoulet for Home Cooks and Armchair Travelers

A Soulful dish from the South of france Anyone who has indulged in Cassoulet will tell you that between the layers of duck fat and Armagnac sausages—confit duck legs and bone white Coco Tarbais beans—that there is pure magic. It is easily Gascony’s most celebrated dish, named after the deep earthenware vessel it cooks in, the cassolle, Cassoulet inhabits a romantic place in our imaginations alongside the avant-garde posters of Henri de Toulouse-Lautrec, who hails from the region.   It has an enviable history, one that we

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Ali's Wedding Earl Grey Cake

Earl Grey Tea Cake with Buttercream Frosting

A Tea Cake That Doubles as A wedding Cake Recently our Hospitality Director, Ali and her husband, Francisco tied the knot. The pair hosted a small, physically distanced reception. To celebrate the occasion, our team decided to bake them a cake.  As office mates, we know that Ali’s favorite tea is a double bergamot Earl Grey, so the search commenced for the perfect Earl Grey tea cake recipe. This recipe is an adaption of a few we perused—after baking a test cake, we

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Angel Food Cake with Summer Berries

Angel Food Cake with Summer Berries

A Festive Fourth of July Dessert I love a good backyard cookout, with endless variations on burgers piled sky-high with hickory smoked bacon, sautéed Walla Walla sweet onions, and sharp cheddar—all of it layered within a warm brioche bun. And let’s not forget the hot dogs slathered in pickle relish and mustard, the all-important potato salad, and grilled sweet corn. And at the end of all of this smoky grilling is dessert. There have been years where I’ve grilled everything, including dessert. But

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Spinach Crepes

Savory Spinach Crepes with English Peas, Courgettes, and Mushrooms

A HARBINGER OF SPRING Bright chartreuse green, spinach crepes are a flavorful and relatively easy dish to prepare. Layer in lightly sautéed vegetables and you have a showstopper of a dish for spring.  The recipe is the same for the classic crepe, save for the addition of pureed spinach and Italian parsley. There is, however, one trick to ensure perfection, and that is to age the batter. Allotting an hour or two for the batter to rest ensures that long-chain glutens will form—a

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Slow Cooker Lentils with Ham

Slow Cooker Lentils with Ham

A Cozy dish from pantry staples nexpensive and easy to prepare, the humble lentil is a nutritious pantry staple that we like to keep on hand year-round. This recipe, a classic combination of pork and legume, is one that readily lends itself to preparation in a slow cooker or a Dutch oven. We’ve paired the dish with our 2017 Lange Estate Pinot Noir Reserve. The smoky flavors imparted by the ham magnifies the subtle earthiness of the wine; the two complement each other

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