Wine Spectator Grand Tour
Join King Estate at Wine Spectator Magazine’s Grand Tour through three cities.
Chef Landsberg to Guest Chef at Four Seasons Hotel
Executive Chef Michael Landsberg has been honored with an invitation to spend a week as guest chef at the prestigious Four Seasons Hotel in Tokyo, Japan.
Unwine’d Tasting
Join King Estate and dozens of other Oregon wineries at Unwine’d Grand Tasting; a kickoff to Oregon Wine Month.
Chefs’ Night Out
Join King Estate at the 22nd Annual Chefs’ Night Out. We are proud to be the Title Sponsor for this Food for Lane County Fundraiser. Chefs’ Night Out brings together Lane County’s finest restaurants, wineries, microbreweries and caterers under one roof for a delicious evening.
Recipe: Quinoa Cakes with Blood Orange and Feta
By Sous Chef Benjamin Nadolny
Suggested Pairings: Signature Pinot Gris
Serves 4
Ingredients
- 1 large egg
- 2 T all-purpose flour
- 1½ T Tahini
- 1½ tsp red wine vinegar
- 1 tsp preserved lemon peel
- 1½ C quinoa, cooked
- ½ C lentils, cooked
- 5 oz spinach, cooked and squeezed dry
- ¼ C pine nuts, toasted and chopped
- 3 oz feta cheese, crumbled
- 2 T green onions, chopped
- 1 T fresh parsely, chopped
- 1 garlic clove, minced
- ½ tsp salt
- 1 C bread crumbs, panko is preferred
- 3 T olive oil
Salad Bed
- 2 blood orange supremes
- 4 oz fresh spinach
- ¼ lb feta cheese, cubed
- ¼ C aioli or your favorite yogurt sauce, optional
Preparation
- Preheat oven to 350 degrees. Put together all of the quinoa cake ingredients except for the bread crumbs. Form the mixture into patties. Coat each patty with bread crumbs.
Heat a saute pan with the 3 Tb of olive oil. Pan fry both sides of the quinoa cakes. Transfer the cakes to the oven for 6-10 minutes.
Toss together the blood orange supremes, fresh spinach and feta cheese with a touch of olive oil. Plate the spinach blend and top with the quinoa cakes. The quinoa cakes are nicely finished with an aioli or yogurt sauce.
King Estate Executive Chef Michael Landsberg Goes to Tokyo
This April, at the invitation of the Four Seasons Hotel at Marunouchi, in Tokyo, Japan King Estate Executive Chef Michael Landsberg will spend a week in Tokyo preparing several special meals at this prestigious hotel. Chef Landsberg is honored to accept this invitation, and we can’t wait to see what inspiration he finds on the road to bring back to our own estate restaurant! The guest appearance will include the presentation of a number of lunches and dinners, several cooking classes, and will culminate with a delectable 5 course gala dinner.
TC Recipe: Sable Fish with Turnips, Prunes and Bitter Orange Beurre Blanc
By Sous Chef Benjamin Nadolny
Suggested Pairing: 2010 Signature Viognier
Serves 2
TC Recipe: Butternut Squash Gnocchi with Black Trumpet and White Truffle
By Sous Chef Benjamin Nadolny
Suggested Pairing: The Code: White Blend
Serves 5
Tower Club Shipment: February 20, 2012
Tech SheetsThe links below will lead you to technical sheets for each wine in your shipment. These sheets provide valuable information about the wine in the bottle and and how it was made. |
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Tower Club Classic |
Tower Club Ultimate |
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RecipesThe following recipes have been authored by our culinary staff specifically for pairing with your Tower Club shipment. |
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Tower Club Classic |
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Tower Club Ultimate |
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The Domaine Pinot Noir Story – Animated Infographic
This month, members of the Ultimate tier of the King Estate Tower Club, will receive a limited edition magnum of our Domaine Pinot Noir. The screen printed, wax sealed bottle will arrive in a unique box featuring an infographic that tells the story of the wine and the meticulous barrel selection process that ensures only the best estate organic fruit makes it into our Domaine blend. We’ve posted an animated version of this same infographic for your viewing pleasure.