TC Recipe: Grilled Salmon Over Potato Gnocchi, Buttered Leeks, Aged Balsamic

May 21 2012

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2010 Pfeiffer Vineyard Pinot Noir
Serves 2

Grilled Salmon Over Potato Gnocchi, Buttered Leeks, Aged Balsamic

TC Recipe: Grilled Leg of Lamb Over Morel & Sweet Pea Risotto

May 21 2012

By Executive Chef Benjamin Nadolny
Suggested Pairing: Rogue Valley Petite Sirah
Serves 6

Paired with Grilled Leg of Lamb over Morel and Sweet Pea Risotto

TC Recipe: Seared Scallops with Arugula, Strawberry and Grapefruit

May 21 2012

By Executive Chef Benjamin Nadolny
Suggested Pairing: Pfeiffer Vineyard Pinot Gris
Serves 2

Seared Scallops with Arugula, Strawberry and Grapefruit

Recipe: Quinoa Cakes with Blood Orange and Feta

February 24 2012

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.

TC Recipe: Sable Fish with Turnips, Prunes and Bitter Orange Beurre Blanc

February 20 2012

By Executive Chef Benjamin Nadolny
Suggested Pairing: 2011 Signature Viognier
Serves 2

Sable Fish Bitter Orange Marmalade

TC Recipe: Butternut Squash Gnocchi with Black Trumpet and White Truffle

February 20 2012

By Sous Chef Benjamin Nadolny
Suggested Pairing: The Code: White Blend
Serves 5

Butternut Squash Gnocchi

TC Recipe: Braised Short Ribs with Chocolate Jus and Polenta

February 20 2012

By Mikayla Summers, extern from the Culinary Institute of America
Suggested Pairing: 2009 NxNW Columbia Valley Merlot
Serves 4

Braised Short Ribs with Chocolate Jus

TC Recipe: Leg of Lamb with Roasted Carrots, Kale, and Maple Ginger Broth

February 20 2012

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2009 Domaine Pinot Noir
Serves 2

Leg of Lamb Maple Ginger Broth

TC Recipe: Potato Gnocchi with Chanterelle Ragout

November 13 2011

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2009 Domaine Pinot Noir Block 4C
Serves 2

potatognocchichanterelleragout

TC Recipe: Crab and Leek Tart

November 13 2011

By Special Events Chef Sean Winder
Suggested Pairing: 2010 Paradox Pinot Gris
Serves 4

CrabandLeekTart