TC Recipe: Filet Mignon with Grilled Asparagus

August 24 2009

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2007 NxNW Walla Walla Cabernet Sauvignon
Serves 2

* 2 ea 6 oz filet mignon
* 1 lb Asparagus
* 6 ea Fingerling potatoes, roasted
* 1 ea Roma tomato, sliced
* 1 c. Balsamic vinegar
* 1 c. Port wine

salt and pepper

This recipe is best over a BBQ grill.

Combine the balsamic and port wine in a small sauce pot and cook over medium heat until reduced to a syrup consistency.

Grill the filet mignon, asparagus, and tomato as close together as possible.

Only a drizzle of the sauce is necessary. A little bit goes a long way. Happy grilling!

TC Recipe: Lamb Loin with Creamy Garlic Jus

August 24 2009

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2007 Journey Red Pinot Noir
Serves 2

* 2 ea 6 oz cuts lamb loin
* 1 ea Head cabbage, quartered but not cored
* 2 T Olive oil
* 4 ea Bacon strips, cut into 1 inch pieces
* 1 ea Shallot, julienned
* 2 ea Thyme sprigs
* ½ c. White wine
* 1 T Sherry vinegar
* 1 c. Chicken stock
* 1 c. Beef demi glace, available at a grocery or meat store
* 3 T Créme Frâiche
* 4 ea Garlic cloves, roasted

salt & pepper

Heat an oven safe sauce pan on medium heat and add the olive oil. Add the bacon and brown evenly allowing the fat to melt into the pan. Add the shallots and again, evenly caramelize. Reserve the bacon and shallots. Season the cabbage with salt brown on all sides in the fat left in the pan. Add the reserved shallot bacon mix as well as the thyme, wine, vinegar, chicken stock and ½ c. water. Cover and put in a 400 degree oven for 30 minutes.

For the sauce, bring the demi glace to a simmer. Add the crème frâiche and the roasted garlic. Mix with a hand blender or smash the garlic with a fork and whisk. Let simmer for 5 minutes and salt to taste.

The lamb can either be pan seared or grilled. Just remember to season the meat with salt and pepper and a touch of olive oil.

TC Recipe: Sturgeon with Pancetta, Corn and Red Pepper Sugo

August 24 2009

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2008 Signature Chardonnay
Serves 2

* 2 ea Sturgeon filets, 6 oz
* 1 ea Corn, cut off the cob
* 2 ea Fresh red peppers, diced
* ¼ c. White wine
* ¼ c. Water
* 4 ea Fingerling potatoes, boiled and cut into coins
* 1 oz Pancetta, cooked crispy
* 3 T Olive oil
* 2 T Parsley, chopped
salt & pepper

In a small sauce pot combine the red peppers, white wine, water and simmer for 15 minutes. Place the mixture in a blender with 1 Tb olive oil and blend. Season to taste with salt and pepper.

Combine the potatoes, corn and pancetta in a sauté pan and heat over medium.

Season the sturgeon and sear in a hot sauté pan with the remaining oil. Finish in oven if necessary at 400 degrees.

Plate the corn mix, surround with the red pepper sugo, and lay the sturgeon right on top. Enjoy

TC Recipe: Salad of Prawns and Cherries

August 24 2009

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2008 Signature Rosé
Serves 2



  • 8 ea Jumbo prawns, peeled and deveined
  • 8 ea Bing cherries, halved and pitted
  • 1 ea Small fennel bulb, shaved
  • 2 c. Mesclun salad mix
  • 1 ea Lemon
  • 6 T Olive oil
  • 1 T Parsley, chopped
    salt & pepper


Blend the juice of the lemon with 5 tablespoons olive oil. Add the chopped parsley.

Saute the prawns with 1 tablespoon olive oil.

Toss the fennel, cherries, and salad mix with the lemon dressing. Top with the prawns. Simple and delicious.

TC Recipe: Hawaiian Macaroni Salad

August 24 2009

By Catering Chef Christian Johnston
Suggested Pairing: 2008 Signature Viognier
Serves 4



  • 4 c. Cooked macaroni
  • ½ c. Carrots, shredded
  • ½ c. Cabbage, shredded
  • ¼ c. Red onion, minced
  • ¼ c. Pineapple
  • 1 ea Green onion, chopped

  • Dressing

  • 1 c. Mayonnaise
  • 1 c. Pineapple juice, reduced to a syrup
  • 1 T White sugar
  • 1 T Rice wine vinegar
  • 2 tsp Soy sauce
  • ½ tsp Curry powder


Combine all dressing ingredients. Add to cooked pasta, carrots, cabbage and red onion. Toss until evenly coated. Top with pineapple and green onions. Enjoy.

TC Recipe: Beef Tenderloin with Maple Glazed Carrots & Pinot Noir Demi Glace

May 11 2009

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2007 Pfeiffer Pinot Noir
Serves 2



  • 2 ea filet mignon, 7 oz
  • 2 ea bacon strips, cut into 1 in pieces
  • 1 lb baby carrots
  • 1 ea shallot, julienned
  • 2 Tb maple syrup
  • 1 ea thyme sprig
  • 1 C Demi Glace, available in grocery or meat markets
  • 1 Tb olive oil
  • 1 Tb butter, unsalted
  • 2 Tb Pinot Noir


Bring the demi glace to a simmer in a small sauce pot. Add the Pinot Noir and let simmer for 15 minutes. Whisk in the butter.

Add the bacon to a large hot sauce pot. Reduce the heat and let the bacon caramelize on both sides. Add the shallot and let cook for 2 minutes. Add the carrots, the maple syrup, the thyme and 1 tsp salt. Mix well, cover, and reduce to medium heat. Check and stir regularly until the carrots are glazed and cooked through.

The filet mignon can either be seared in a hot sauté pan with oil or char-grilled, if available. Just remember to be generous when applying salt and pepper to the beef.
Good luck and enjoy!

TC Recipe: Bacon Wrapped Salmon with Cumin Demi Glace

May 11 2009

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2007 Domaine Pinot Noir
Serves 2



  • 2 ea Salmon Fillets, 6 oz
  • 4 ea Bacon Strips
  • 1 c. Demi Glace, available in grocery or meat markets
  • 2 tsp Cumin, toasted and ground
  • 1 Tb Olive oil
  • 1 Tb Butter, unsalted
  • 1 Tb Pinot Noir


Bring the demi glace to a simmer in a small sauce pot. Add the cumin and the Pinot Noir. Let simmer for 10 minutes. Whisk in the butter.

Preheat the oven to 425 degrees. Place bacon in the oven for only a minute to soften. Wrap two strips of bacon around each salmon. Add the olive oil to a hot oven safe sauté pan. Gently lay the salmon in the hot oil. Cook uncovered until the bacon is caramelized. Turn the salmon over and place the pan into the oven for 5 minutes.

This dish pairs well with braised Brussels sprouts, carrots, or beets. Enjoy.

TC Recipe: Beef & Fennel Macronade

May 11 2009

By Jessie Matykowski
Suggested Pairing: 2007 NxNW Columbia Valley Cabernet Sauvignon
Serves 2



  • 2 ea Filet Mignon, 7 oz
  • 1 ea Fennel Bulb, cleaned and halved
  • 1 c. Swiss Chard Greens, julienned
  • 2 ea Garlic Cloves, sliced
  • 6 oz Macronade, al dente. Substitute any macaroni product
  • 1 c. Demi Glace, available at most meat or grocery stores.
  • 2 oz Red Wine, cabernet
  • 6 Tb Olive oil
  • Salt and Pepper


Season the fennel with salt and pepper and 3 Tb olive oil and roast in a 400 degree oven 30 minutes. Remove fennel, let cool, and julienne.

In a hot sauté pan sear the filet mignon on both sides leaving the temperature below rare. Remove the filet and add the fennel, garlic and swiss chard. Cook until the swiss chard is tender. Add the red wine and let simmer for 1 minute. Add the demi glace and the pasta and let simmer for five minutes.

Put the filet in the oven to finish cooking to desired temperature. Let the beef rest, then slice and place on top of pasta.


TC Recipe: Lemon Brie Crab Cakes

May 11 2009

By Catering Chef Christian Johnston
Suggested Pairing: 2006 next: Oregon Riesling
Serves 2



  • 1/2 lb Dungeness Crab meat
  • 2 oz Brie cheese
  • 1 cup heavy cream
  • 2 T Red onion diced
  • 2 T Bell pepper diced
  • 2 tsp Lemon juice
  • 1 cup Panko bread crumbs
  • 1ea Large egg (for breading)
  • ½ cup flour (for breading)
  • Salt and Pepper


  • Heat cream over medium heat, whisking in cubed Brie cheese; reduce by half, cool. When cooled this should be the consistency of mayonnaise.
  • Drain crab, then mix with onions, peppers, lemon juice, salt, and pepper to taste. Slowly add brie cream until crab meat pulls holds together (bread crumbs may be added if the mixture becomes too wet).
  • Form into rounds and dust with flour. Dip formed crab cakes into the whisked egg to coat, and then thoroughly coat with Panko breading.
  • Pan fry with olive oil until browned on both sides and heated throughout.

TC Recipe: Seared Scallops with Grapefruit Vinaigrette

May 11 2009

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2008 Acrobat White Blend
Serves 2



  • 4 ea Large Diver Scallops
  • 1 Tb Olive oil
  • 2 c. Baby Greens
  • 1 ea Pink Grapefruit, supreme and juice
  • 1 Tb Shallot, minced
  • ¼ c. White Verjus
  • 1 Tb Honey
  • ½ c. Olive oil
  • Salt


Segment the grapefruit while saving all excess juice. In a bowl, mix the shallot, verjus, honey and grapefruit juice. Slowly whisk in the ½ c. olive oil. Season to taste with salt.

Add 1 Tb olive oil to a hot sauté pan. Season the scallops with salt and pepper. Sear on both sides in the oil. Cook to desired doneness.

Toss the baby greens with the dressing and the grapefruit segments. Plate and top with the scallops. Enjoy