Baked Burrata-Stuffed Tomatoes with Balsamic Glaze and Fresh Basil
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Simple Red Wine Spritz Featuring Baily Hill Pinot Noir
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White Wine Sangria Featuring Louis Mel Sauvignon Blanc
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Red Wine Sangria Featuring Southern Hills Cabernet Sauvignon
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Citrus White Wine Cocktail Featuring Wente Vineyards Louis Mel Sauvignon Blanc
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Fig & Mushroom Flatbread with Wente Vineyards Baily Hill Pinot Noir
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Grilled Halibut with Wente Vineyards Chardonnay
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Blanched Asparagus Appetizer with Wente Vineyards Brut
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Slowly Braised Lamb Ragu with Wente Vineyards Harmony
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Lunar New Year Oxtail Pho Recipe Pairing
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Lobster and Mussels Pappardelle with Wente Vineyards Riva Ranch Chardonnay
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Sipping into Dry January: The Refreshing Louis Mel Spritz
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Festive Mulled Wine Recipe
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Blackberry Jam Brie with Toasted Crostinis
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Prosciutto-wrapped Pears with Blue Cheese
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Festive Mozzarella Cherry Tomato and Olive Skewers
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Pan Seared Scallops with Citrus & Shallot Butter
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Braised Fennel with Crispy Leeks, Hummus, Shallot & Chili Oil
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Cantaloupe Frosé
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Steamed Catfish Filet from Chef Kathy Fang
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