Caramelized Onion & Fig Brie Bites
Sweet, Savory, Show-Stopping Around here, Jamie wears a lot of hats. Beyond coordinating our Wine Club and shipping operations, she’s our resident harvest chef—the one who keeps the team fueled and inspired. In her spare time between lots, she put ...
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 ...
