Wild and Creamy Mushroom Soup

Pairing:
PINOT NOIR AND CHARDONNAY

SOUP

Wild and Creamy
MUSHROOM SOUP

It’s fall, harvest is over, and thoughts turn toward warm fires and cozy meals. Markets abound with shitake and spendy chanterelle mushrooms. This is a perfect soup for a first course or dinner […]

Marilyn’s Red Cabbage Salad with Pickled Cucumber

Pairing:
PINOT NOIR

SALAD

Marilyn’s Red Cabbage Salad
WITH PICKLED CUCUMBER

Served with grilled or roasted salmon, our Pinot Noir Estate is an excellent wine choice.

Serves four

  • 1 English cucumber, halved lengthwise and thinly sliced
  • ½ red cabbage, thinly sliced
  • ½ red onion, chopped
  • ½ […]

Tagliata – Grilled Steak Italian Style

Pairing: Pinot Noir

MAIN COURSE

Tagliata – Grilled Steak Italian Style

Serve with Bethel Heights’ Carter Vineyard or Casteel Reserve Pinot Noir

A friend from Iowa gave me a copy of Cook’s Country, www.CooksCountry.com, and one of the articles proved invaluable. For the steak eaters in your […]

Roasted Quail with Pinot Noir Sauce

Pairing:
PINOT NOIR

MAIN COURSE

Roasted Quail
WITH PINOT NOIR SAUCE

Brine quail for four hours in 2 parts sea salt and 1 part sugar or Splenda. I also like to add a couple of tablespoons of black bean sauce, then water to cover. […]

Roasted Moroccan Lamb and Carrots with Grilled Lettuce

Pairing: Pinot Noir

MAIN COURSE

Roasted Moroccan Lamb and Carrots with Grilled Lettuce

Served at the Cellar Club Event on April 24th, 2010

This is an adaptation from Vino d’Enrico Bernardo, a Paris restaurant with a high profile wine list. It is served there with chickpea […]

Roast Pork Tenderloin over Strawberry Rhubarb Purée

Pairing: Pinot Noir

MAIN COURSE

Roast Pork Tenderloin Over Strawberry Rhubarb Purée

Oven: 350 degrees

INGREDIENTS

  • 1 ½ lb. fresh rhubarb, cut into small chunks
  • ½ cup Pinot noir
  • ½ cup honey (or less to taste)
  • 2 T Dijon mustard
  • l cup mixed berries, frozen […]

Pete’s Roast Chicken

Pairing: Pinot Noir

MAIN COURSE

Pete’s Roast Chicken

Serve with Bethel Heights’ Justice Vineyard Pinot Noir.

When we first moved to Salem to begin a life of growing grapes and making wine, Pete’s was a great fish and poultry store, now closed.

Here is a recipe I […]

Meatloaf — stuffed and rolled

Pairing: Pinot Noir

MAIN COURSE

Meatloaf – Stuffed and Rolled

Serves six

  • 2 lbs ground beef — not too dry — at least 15% fat content
  • 2 eggs, slightly beaten
  • 3/4 cup bread crumbs (can use good quality dried, or soft, soaked in milk, then […]

Marilyn’s Pulled Pork Sandwiches

Pairing:
PINOT NOIR AND ROSÉ

MAIN COURSE

Marilyn’s Pulled Pork Sandwiches

Serves 10

Ingredients

  • 6 lbs pork loin rib end (or pork shoulder, though the fat content is higher)
  • Large hamburger buns or other soft sandwich rolls
  • One bunch chopped sage leaves (or use dried)
  • […]

Lamb Shanks and Barley Risotto

Pairing:
PINOT NOIR

MAIN COURSE

Lamb Shanks
AND BARLEY RISOTTO

Serves four

INGREDIENTS

  • Four meaty lamb shanks, cut

FOR BROTH

  • 2 or 3 carrots, large chop
  • 4 shallots, chopped
  • 2 large cloves garlic, minced
  • 1 large onion, chunked
  • 3 ribs celery, large chop
  • 2 leeks, white […]