 |
|
 |
Pinot Noir Cookbook
- Cedar Planked Sea Bass with Baby Turnips and Beets and Dried Cherry-Rhubarb Compote
by Alison Barshak of Striped Bass, Philadelphia
- Oak Grilled Salmon with Lentil Salad, Warm Dungeness Crab and Smoked Bacon Dressing
by Bradley Ogden of Lark Creek Inn, San Francisco Bay Area
- Seared Lamb Medallions with Lentil Cakes and Fresh Thyme
by Charles Palmer of Aureole, New York
- Wild Mushroom Toasts with Roasted Garlic, Caramelized Onions and Goat Cheese
by Cory Schreiber of Wildwood, Portland Oregon
- Crisp Paupiette of Sea Bass in Pinot Noir Sauce
by Daniel Boulud of Restaurant Daniel, New York City
- Molasses Duck with Smoked Vegetable Dressing and Peach Chutney
by Dean Fearing of The Mansion on Turtle Creek, Dallas
- Rack of Lamb on Pear Purée with Blue Cheese Bread Pudding and Port Wine Sauce
by Dean Fearing of The Mansion on Turtle Creek, Dallas
- Pinot Noir Zabaglione with Red Grapes and Blue Cheese
by Emeril LaGasse of Emeril's, New Orleans
- Pan Roasted Ruby Trout with Sautéed Cèpes, Creamy Leeks and Garlic-Thyme Sauce
by George Mahaffey of The Little Nell, Aspen
- Cured Duck Salad with Mixed Baby Greens and Walnut Vinaigrette
by Jean Joho of Everest, Chicago
- Breast of Duck with Pinot Noir, Pears and Rosemary
by Jimmy Schmidt of The Rattlesnake Club, Detroit
- Really Slowly Roasted Veal Shank with Baby Vegetables and Chanterelles
by Joachim Splichal of Patina, Los Angeles
- Grilled Chicken in a Pomegranate Marinade
by Joyce Goldstein of Square One, San Francisco
- Moroccan-Style Roast Fish with Caramelized Onions and Raisins
by Joyce Goldstein of Square One, San Francisco
- Goat Cheese Wrapped in Grape Leaves with Wine Braised Garlic
by Kaspar Donier of Kaspar's, Seattle
- Pork Porterhouse with Braised Fall Cabbage
by Louis Osteen of Louis's Charleston Grill, Charleston
- Peppercorn Crusted Ahi Tuna with Lobster Mashed Potatoes and Illinois Corn Sauce
by Mark Baker of Four Seasons Hotel, Chicago
- Sour Orange and Cumin Spiced Chicken Breast with Plantain Stuffing, Two Salsas and Black Bean Sauce
by Mark Militello of Mark's Place, Miami
- Roast Fallow Venison Wrapped in Applewood Smoked Bacon with Huckleberry Grand Veneur Sauce
by Philippe Boulot of Heathman Hotel, Portland Oregon
- Cinnamon Roasted Chicken with Pozole and Pears
by Robert Del Grande of Cafe Annie, Houston
- Tenderloin of Beef on a Blueberry Barbecue Sauce with Roasted Garlic-Green Chile Mashed Potatoes
by Robert McGrath of Windows on the Green at The Phoenician, Scottsdale Arizona
- Roasted Beef Tenderloin with Morel Sauce and Straw Potatoes with Leeks
by Stephanie Pearl Kimmel of King Estate Winery, Oregon
- Grilled Lamb Chops with Mustard-Rosemary Glaze
by Stephanie Pearl Kimmel of King Estate Winery, Oregon
- Oregon Blue Cheese Gougères
by Stephanie Pearl Kimmel of King Estate Winery, Oregon
- Stracotto of Salmon Braised in Red Wine
by Todd English of Olives, Boston
- Roasted Salmon with Ginger Crust and Potato Purée
by Wolfgang Puck of Spago, Los Angeles
- Provençal Braised Rabbit
by Yannick Cam of Provence, Washington DC
|
|
|
|
|
