TC Recipe: Sautéed Duck Breast with Swiss Chard, Garlic Confit, Fingerling Potatoes & Red Wine Cherry Jus
By Junior Sous Chef Jeff Gardner
Suggested Pairing: 2010 Croft Vineyard Pinot Noir
Serves 4
TC Recipe: Braised Short Ribs with Mashed Parsnip & Yukon Potato
By Sous Chef Danielle Lewis
Suggested Pairings: NxNW Columbia Valley Syrah
Serves 4
Recipe: Seared Salmon Over Watercress, Roquefort, Pear and Hazelnut
By Executive Chef Benjamin Nadolny
Suggested Pairings: Signature Pinot Gris
Serves 2
Ingredients
- 2 each 4.5 oz wild salmon fillets
- 2 T olive oil
- 2 C watercress
- 1 each Asian or Bartlett pear, sliced
- salt and pepper
-
Dressing
- 1 oz Roquefort cheese
- 1 T moscato vinegar
- 3 T olive oil
- 1 T hazelnuts, roasted and chopped
- 2 tsp parsley, chopped
- salt and pepper
Preparation
Season salmon with salt and pepper and sear on both sides in hot saute pan with olive oil.
In a bowl whisk together the vinegar, oil, hazelnuts, parsley and seasoning. Fold the Roquefort into the dressing until creamy then add watercress.
Place salad on plate, top with pears then salmon. Enjoy!
TC Recipe: Candied Bacon & Aged White Cheddar Cheese Sandwich with Granny Smith Apple
By Sous Chef Danielle Lewis
Suggested Pairing: 2011 The Code: White Blend
Serves 4
TC Recipe: Prosciutto and Quince with Frisée
By Executive Chef Benjamin Nadolny
Suggested Pairing: 2011 Old School Pinot Gris
Serves 2
TC Recipe: Port Wine and Cinnamon Lamb Ribs with Bok Choy and Apple Slaw
By Executive Chef Benjamin Nadolny
Suggested Pairing: 2010 Old School Vineyard Designate Pinot Noir
Serves 2
TC Recipe: Rustic White Bean Soup with Pancetta, Kale, and Herb Pistou
By Special Events Chef Sean Winder
Suggested Pairing: 2010 Hyland Pinot Noir
Serves 3
TC Recipe: Ricotta & Almond Crepes with Cinnamon Poached Pear
By Executive Chef Benjamin Nadolny
Suggested Pairing: 2008 Blanc de Gris
Serves 3
TC Recipe: Salad of Watercress and Roquefort with Pancetta and Poached Egg
By Executive Chef Benjamin Nadolny
Suggested Pairing: 2008 Blanc de Noirs
Serves 2
TC Recipe: Leg of Lamb with Blueberry Basil Relish
By Executive Chef Benjamin Nadolny
Suggested Pairing: 2009 NxNW Columbia Valley Cuvée
Serves 2
