King Estate Winery Pinot Gris & Pinot Noir Oregon Wine

Ingredients

• 1 Beef Tenderloin (Trimmed, preferably by a butcher)
• 1 Bulb Fennel
• 2 Carrots, peeled
• 2 Parsnips, peeled
• 4 Cloves garlic
• ½ c chopped parsley
• 2-3 sprigs of thyme
• 12 crimini mushrooms, quartered
• 12 shitake mushrooms, destemmed and quartered
• 2 c. red wine
• Salt and pepper
• ¼ c. olive oil

Preparation

In a hot pan add 2 tbsp olive oil and mushrooms, cook until carmelized. Add thyme leaves. Add red wine and reduce heat to simmer until wine is reduced by half.

Season the beef tenderloin with pepper and a lot of salt. In a large HOT skillet, add 2 tbsp oil. Lay the beef in the pan and brown all sides. Transfer beef to a sheet pan and finish in the oven to desired temperature. Slice when ready.

Ingredients

• 2 6oz cuts of beef tenderloins
• 2 cups fresh chanterelles, cut to 1 in pieces
• 1 shallot, chopped
• ¼ cup chix or beef stock
• 1 tablespoon dried lavender
• sea salt
• fresh cracked black pepper
• ¼ c. olive oil
• 2 sprigs thyme
• ¼ cup white wine
• 1 tbsp butter

Preparation

Season the filet cuts with a blend of the lavender, sea salt, and black pepper. In a hot pan add 1 tbsp olive oil and the filet cuts. Brown on all sides. Transfer to oven until desired temperature.

This dish is best served with roasted potatoes and braised greens or vegetables.

Ingredients

• 20 mussels (washed with beards removed)
• 1 teaspoons of saffron
• 1 cup of white wine
• 4 tablespoons of butter
• 1 tablespoon chopped garlic
• 1 cup of chopped tomatoes

Preparation

1. In a hot sauté pan hot add oil and mussels.
2. Add butter, tomatoes and garlic, cook for 1 min.
3. Add wine and saffron, cover and steam until all mussels are opened, discarding ones that do not open.
4. Add salt and pepper to taste.

Ingredients

• 1 large duck breast
• 1 cup pumpkin, 1/2” dice (no skin or seeds)
• 1/4 cup onion, 1/4” dice
• 1 cup wild rice, cooked
• 1/4 cup toasted pepitas (green pumpkin seeds)
• 1/2 cup dried cherries
• 1 tablespoon butter
• Salt and pepper to taste
• Extra virgin olive oil to cook with
• Apple cider sauce (recipe follows)

Apple Cider Sauce

• 1 cup premium apple cider
• 2 tablespoons apple cider vinegar
• 3 tablespoons butter
• Salt and pepper to taste

Preparation

1. Cook the pumpkin and onion in a sauté pan with oil until half done. Add rice, butter, and a drizzle of sauce, toss frequently.
2. When the pumpkin is cooked through, add the pepitas and cherries just to heat them up.
3. Sear the duck breast on both sides in a hot sauté pan. Let it rest a minute on a cutting board before slicing.
4. Assemble the plate and drizzle warm sauce over the top.

Apple Cider Sauce

1. Combine ingredients in a small sauce pot and boil until reduced by half. Adjust seasoning.

Introduction

- Thom Pastor

Ingredients

• 2 shallots, thinly sliced
• 2 cloves garlic, chopped fine
• 1 medium tomato, sliced
• 2 tablespoons red wine vinaigrette, recipe follows
• 3-4 thick slices smoked bacon, cooked until crisp
• 3-4 ounces brie, sliced, room temperature
• 2 slices of your favorite artisan bread, toasted
• Mayonnaise to taste
• Salt and pepper to taste

Mixed Greens w/Vinaigrette

• 1 cup mixed greens
• 2 teaspoons red wine vinegar
• 4 teaspoons extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Caramelize shallots and garlic in a sauté pan using extra virgin olive oil.
2. Toss the greens with the vinaigrette, salt, and pepper until lightly coated.
3. Assemble your sandwich and enjoy.

Mixed Greens w/Vinaigrette

1. Whisk ingredients together, adjust seasoning if necessary.