TC Recipe: Baby Vegetables, Home Made Ricotta and Yuzu Marinated Strawberry

August 15 2013

By Executive Chef Benjamin Nadolny
Suggested Pairing: 2012 NxNW Horse Heaven Hills Riesling
Serves 4

Baby Veg with Ricotta

TC Recipe: Pan Roasted Pork Chop with Cinnamon Apple Compote

August 15 2013

By Lead Cook Katie Cooper
Suggested Pairing: 2012 NxNW Chardonnay
Serves 2

Pan Roasted Pork Chop

TC Recipe: Parsnip and Goat Cheese Latke with Prune Gastrique

August 15 2013

By Special Event Chef Sean Winder
Suggested Pairing: 2010 Freedom Hill Pinot Noir
Serves 4

Parsnip and Goat Cheese Latke

TC Recipe: Roast Rack of Lamb with a Fennel Gratin, Petite Salad of Arugula, and Black Currant Demi-Glace

August 15 2013

By Junior Sous Chef Jeff Gardner
Suggested Pairing: 2010 NxNW Columbia Valley Cabernet Sauvignon
Serves 4

Rack of Lamb with Fennel Gratin

TC Recipe: Truffle Honey Glazed Chicken with Green Beans and Butternut Squash Puree

August 15 2013

By Special Event Chef Sean Winder
Suggested Pairing: 2011 Signature Chardonnay
Serves 4

Truffle Honey Glazed Chicken

TC Recipe: Shrimp & Grits

August 15 2013

By Sous Chef Danielle Lewis
Suggested Pairing: 2011 Pinot Blanc
Serves 4

Shrimp & Grits

TC Recipe: Sautéed Duck Breast with Swiss Chard, Garlic Confit, Fingerling Potatoes & Red Wine Cherry Jus

May 20 2013

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

May 20 2013

By Sous Chef Danielle Lewis
Suggested Pairings: NxNW Columbia Valley Syrah
Serves 4

Recipe: Seared Salmon Over Watercress, Roquefort, Pear and Hazelnut

March 25 2013

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

February 14 2013

By Sous Chef Danielle Lewis
Suggested Pairing: 2011 The Code: White Blend
Serves 4

Candied Bacon & Aged White Cheddar Cheese Sandwich with Granny Smith Apple