Chicken Thighs Teriyaki

Pairing:
CHARDONNAY

MAIN COURSE

Chicken Thighs
TERIYAKI

Given the modest sweetness of this dish, it works well with Bethel Heights’ Chardonnay. The acid of Oregon Chardonnay makes it a particularly good food wine, more like a Burgundy in this regard.

  • 6 – 8 thighs, two […]
Chicken Thighs Teriyaki 2017-07-09T17:34:50+00:00

Morel, Asparagus and Fresh Pea Risotto

Pairing: Chardonnay

MAIN COURSE

Morel, Asparagus and Fresh Pea Risotto

Serves 6 as a first course, 4 as an entrée

  • 1 pound fresh green peas, shelled, or 1 cup frozen peas
  • 1 pound asparagus, trimmed and cut into 2 inch diagonal pieces
  • 4 tablespoons butter
  • […]

Morel, Asparagus and Fresh Pea Risotto 2017-11-06T21:40:24+00:00

Shiitake Mushrooms with Spicy Walnut and Spinach Sauté

Pairing: Chardonnay

MAIN COURSE

Shiitake Mushrooms with a Spicy Walnut and Spinach Sauté

Fall pears and shiitake mushrooms are plentiful in Oregon, as well as home grown local spinach. I like to serve this with roasted chicken. I actually keep my old “Roman clay […]

Shiitake Mushrooms with Spicy Walnut and Spinach Sauté 2017-11-07T20:29:15+00:00

Stuffed Baby Squash

Pairing:
CHARDONNAY

MAIN COURSE

Stuffed Baby Squash

Choose evenly sized small squash such as “Sweet Dumpling”. You are looking for a flavorful single-serving size squash, one per person. Alternately, you could choose a medium-sized pumpkin (6 lbs) and about 14 inches in diameter. This […]

Stuffed Baby Squash 2017-07-09T17:47:16+00:00

Wild Mushroom Terrine

Pairing: Rosé

APPETIZER

Wild Mushroom Terrine

A terrine is considered a country-style paté, and while it takes some time to assemble, and requires you to have a way to grind meat, it stores in the refrigerator for up to 10 days ahead of when […]

Wild Mushroom Terrine 2017-11-06T21:36:10+00:00