Food & Wine

What is the best thing about wine? It makes getting together with family and friends more than just a meal — it is an event!

The challenge of matching wines with foods, discovering new combinations of food and wines, and getting together with our winemaker friends and wine-loving friends for gatherings keeps our passion for wine vibrant and alive. Our philosophy is “Stay Small, keep it fun, and really have personal control of the whole process.”

Carmel Valley Style to us means being able to enjoy all the bounty that we are able to produce — heirloom tomatoes, Mission olives, pears and peaches, limes, lemons, and oranges, figs, and apples . . . and wild chanterelles in the spring and fall.

Here are a few of our favorite recipes paired with our wines:

Mushroom Sauté — pair with Carmel Chardonnay
Serves four as a side dish

1 tablespoon olive oil
1 tablespoon unsalted butter
1 pound mixed fresh mushrooms, sliced to ¼ inch thick, to yield 5 ½ to 6 cups
2 cloves garlic, minced
½ teaspoon kosher salt
2 tablespoons chopped fresh flat-leaf parsley
Freshly ground black pepper
2-3 tablespoons heavy cream, broth, or lemon juice (optional)
Additional chopped herbs, optional
Heat the oil and butter in a 12-inch sauté pan or skillet over medium heat until the butter foams.

 

Individual Beef Wellington with Boursin and Mushrooms — pair with Carmel Pinot Noir
Serves Six

6 filet mignons, 6 ounces each and about 1-¾” thick
Kosher salt
1 tablespoon unsalted butter
1 tablespoon vegetable oil
2 cakes (5.2 oz. each) peppercorn Foursin cheese, at room temperature
1-pound package phyllo dough (at least 24 sheets)
¼ pound (1/2 cup) unsalted butter, melted
¼ thinly sliced fresh chives

 

Chicken Breasts in Phyllo — pair with Carmel Cabernet Sauvignon

1-1/2 cups mayonnaise
1 cup chopped green onions
1/3 cup lemon juice
2 cloves garlic minced
2 teaspoons dry tarragon
12 chicken breasts halves, boned and skinned
salt and pepper
24 sheets phyllo dough
1-1/13 cups butter, melted
1/3 cup freshly grated Parmesan cheese

Add the mushrooms and garlic. Like sponges, the mushrooms will immediately absorb all the fat in the pan. Sprinkle with the salt and stir with a wooden spoon until the mushrooms start to release their moisture and begin to shrink, 2 to 3 minutes. Increase the heat to medium high so that you hear a steady sizzle; stir occasionally.

In about 5 minutes, when the liquid evaporates and the mushrooms start to brown, give just an occasional sweep with the spoon (about once a minute) to allow the mushrooms to brown nicely, cooking them another 2 to 4 minutes. Resist the inclination to stir too often. Turn off the heat and toss the mushrooms with the parsley and pepper to taste, adding more salt if needed. If serving as a side dish stir in a few tablespoons of cream, broth, or lemon juice to moisten the mushrooms and to deglaze the pan. Add other herbs like thyme, sage and chives, if you like.

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