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...

Peach Clafoutis & Lange Estate Chardonnay

A STONE FRUIT DESSERT FROM SOUTHWEST FRANCE Clafoutis is a classic custard-like dessert from the Limousin region of France. The dish is traditionally made with black cherries, though there are many well-documented variations including blackberries, blueberries, pears,...

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...

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 reception at our Estate. To celebrate the occasion, our team decided to bake them a cake.  As office mates, we know that...

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...