Lemon Curd Scones & Evangeline Chardonnay
Tea-time indulgence with a Chardonnay twist There’s something timeless about a warm, freshly baked scone. This classic recipe—originally by Mary Berry—delivers a light, tender crumb with just the right touch of sweetness. We’ve given it a bright twist, serving with ...
Gluten Free Raspberry Frangipane & Rosé of Pinot Noir
Almond bliss with a raspberry kiss Dustin from Biscuit and Pickles Catering has once again crafted a delightful treat just for our Club Soirée. Each bite of these almond frangipane cupcakes, topped with fresh raspberries, showcases his signature knack for ...
Baked Brie with Walnuts & Fresh Fig paired with Chardonnay
Simple indulgence, elegantly paired There’s something undeniably decadent about a warm wheel of Brie, especially when it’s topped with golden toasted walnuts and garnished with fresh figs - especially from Don and Wendy’s backyard tree! This simple yet luxurious appetizer ...
Fig & Goat Cheese Crostini & Pinot Noir Reserve
Summer’s New Crush Here’s a new favorite we’re excited to share with you this summer at Lange Estate: Fig & Goat Cheese Crostini with Fresh Thyme. Don and Wendy Lange generously share fresh figs from their backyard trees each season, ...
Mini Lemon Curd Pavlovas & Pinot Gris Reserve
A Light and Airy Dessert for Summer Once again, we were inspired by Biscuit and Pickles Catering Executive Chef and founder Dustin Joseph who recently paired our Pinot Gris Reserve with a lighter than air vanilla bean pavlova topped with ...
Tangerine Creme Patisserie Tartlet & Pinot Gris Reserve
Zest meets finesse Crafted by Chef Dustin of Biscuit & Pickles Catering and served at our recent Soirée, this Tangerine Crème Pâtissière Tartlet with Micro Thyme is a bright, elegant finish to any spring gathering. The citrusy custard and buttery ...
