Shiitake Miso Soup + Pont de Chevalier Sauvignon Blanc

Shiitake Miso Soup
2019 Knights Bridge Sauvignon Blanc, Pont de Chevalier

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Serves: 4
Prep time: 15 minutes
Cook time: 35 minutes

This simple soup is full of rich umami highlighted by delicate flavors and aromatics, perfectly paired with our Sauvignon Blanc. Add a poached egg and edamame to make it a light but satisfying meal.

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Shiitake Miso Soup

Ingredients
8 cups water
Three 6-inch pieces kombu (dried kelp)
¼ cup bonito flakes
2 ounces dried shiitake mushrooms
½ cup light (white) miso
1 bunch scallions, sliced thin, white and green parts separated
1 tablespoon freshly grated ginger
3 cloves garlic, chopped
2 tablespoons toasted sesame oil
8 ounces shiitake mushrooms, sliced, stems set aside
4 ounces fresh spinach, rinsed
4 ounces firm tofu, cut into cubes
1 tablespoon rice vinegar
1 tablespoon tamari
1/4 teaspoon red pepper flakes

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Method
In medium stock pot add 8 cups water. Rinse the kombu and add it to the pot along with the bonito flakes, dried mushrooms, and miso. Bring it to a simmer and cook on low for 25 minutes - do not let it boil. Remove the kombu and mushrooms, discard. Meanwhile, in skillet over medium heat add the scallion white parts, ginger, garlic, fresh shiitake mushrooms, and sesame oil. Cook for 3-4 minutes, stirring. Add to stock pot along with the spinach, tofu, rice vinegar, and tamari; cook for 5 minutes. Ladle into bowls and garnish with the reserved green parts of scallions.

Seafood Bisque + East Block Chardonnay

Seafood Bisque
2018 Knights Bridge Chardonnay, East Block

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Serves: 6
Prep time: 15 minutes
​Cook time: 30 minutes

This rich, comforting soup needs nothing more than a simple salad, crusty bread, and a glass of East Block Chardonnay for an easy winter dinner.

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Seafood Bisque

Ingredients
6 tablespoons butter, divided
1 lb. medium shrimp – peeled, deveined and sliced into ½-inch pieces
1 lb. bay scallops
½ lb. fresh-picked lump crab meat
1 cup finely chopped celery
½ cup finely chopped carrot
¼ cup finely chopped shallot
1 tablespoon minced fresh garlic
3/4 cup all-purpose flour
3 cups half and half
½ cup Chardonnay
4 cups seafood stock
2 teaspoons Old Bay seasoning
½ teaspoon ground nutmeg
2 teaspoons granulated sugar
½ teaspoon salt (to taste)
½ teaspoon pepper (to taste)
Freshly chopped flat-leaf parsley, for garnish

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Method
In a Dutch oven, melt 3 tablespoons butter over medium high heat. Add shrimp and scallops and cook until shrimp are pink, stirring frequently, about 3 minutes. Remove shrimp and scallops with a slotted spoon and place in a bowl or on a plate, leaving juices in pot. Lower heat to medium, add remaining 3 tablespoons butter, celery, carrots, shallots, and garlic; cook and stir for 4 minutes. Add flour while continuing to stir, cook for 3 minutes. Add half and half, wine and seafood stock, and whisk to incorporate. Bring to a simmer, then reduce heat and cook on low for 10 minutes or until thickened, stirring occasionally. Return shrimp and scallops to pot, along with lump crab, Old Bay Seasoning, nutmeg, sugar, salt, and pepper. Stir well to combine then simmer for an additional 5 minutes, stirring occasionally. Serve ladled into warmed bowls, topped with fresh chopped parsley, alongside warm crusty bread.

Ratatouille with Baked Eggs, Garden Salad, Toasted Bread with Olive Oil

Ratatouille with Baked Eggs, Garden Salad, Toasted Bread with Olive Oil
KB by Knights Bridge Red Blend

Serves: 6
Prep time: 30 minutes
Cook time: 2 hours

The Ratatouille can be made a day ahead and then warmed up just before adding the eggs. Enjoy this homey fresh-from-the-garden vegetarian dish with the bright and earthy KB by Knights Bridge Red Blend.

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Ratatouille

Ingredients
⅓ cup extra-virgin olive oil
2 large yellow onions, cut into 1-inch pieces
8 large garlic cloves, peeled and smashed
Salt and pepper
1½ teaspoons herbes de Provence or fresh bouquet garni
¼ teaspoon red pepper flakes
2 bay leaves
1½ pounds eggplant, peeled and cut into 1-inch pieces
2 carrots, peeled and diced
2 pounds plum tomatoes, peeled, cored, drained, and chopped coarse
2 small zucchini, halved lengthwise and cut into 1-inch pieces
2 small crookneck squash, cut into 1-inch pieces
1 red bell pepper, stemmed, seeded, and cut into 1-inch pieces
1 yellow bell pepper, stemmed, seeded, and cut into 1-inch pieces
1 teaspoon sherry vinegar
6 eggs
3 tablespoons shredded Reggiano Parmesan
2 tablespoons chopped fresh basil

This dish is best prepared using ripe, in-season tomatoes. If good tomatoes are not available, substitute one 28-ounce can of whole peeled tomatoes that have been drained and chopped coarse.

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Method
Adjust oven rack to middle position and heat oven to 400° F. Heat olive oil in large Dutch oven over medium heat until shimmering. Add onions, garlic, 1 teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until onions are translucent and starting to soften, about 10 minutes. Add herbes de Provence, pepper flakes, and bay leaf and cook, stirring frequently, for 1 minute. Stir in eggplant and tomatoes. Sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper and stir to combine. Transfer pot to oven and bake, uncovered, until vegetables are very tender and beginning to caramelize, 45 minutes.

Remove pot from oven and stir in zucchini, squash, bell peppers, ¼ teaspoon salt, and ¼ teaspoon pepper and return to oven for another 45 minutes. Remove, discard bay leaf and bouquet garni, if using, stir in 1 tablespoon basil and sherry vinegar. Transfer about ¾ of Ratatouille to large, flat pie, casserole or tart dish. Make 6 small indentations with the back of a spoon and carefully crack the eggs into each. Return to oven for about 7 minutes, until eggs are just set. Remove from oven, sprinkle with remaining 1 tablespoon basil and parmesan. Season with salt and pepper to taste and serve alongside bread sliced, brushed with olive oil, and toasted plus a light salad of garden greens, cucumbers, olive oil and balsamic vinegar.

Grilled Baby Back Ribs, Cornbread, Coleslaw and Green Beans + KB by Knights Bridge Red Blend

Grilled Baby Back Ribs, Cornbread, Coleslaw and Green Beans
KB by Knights Bridge Red Blend

Serves: 6
Prep time: 90 minutes
Cook time: 3 hours

Start the baby backs the night before in a brine, then while the ribs are smoking, bake the cornbread, toss the coleslaw, and sauté the green beans. This summer grilling menu comes together perfectly with the versatile KB by Knights Bridge Red Blend.

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Baby Back Ribs

Brine
½ cup apple cider vinegar
4 cups water
1 tablespoon kosher salt
1 tablespoon freshly cracked black pepper
10 garlic cloves, smashed
1 bottle beer
2 cups chicken broth
2 teaspoons Worcestershire sauce
2 tablespoons soy sauce
3 pounds baby back ribs, silver skin removed

Dry Rub
¼ cup kosher salt
2 tablespoons dark brown sugar
3 tablespoons paprika
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dry mustard
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon ground allspice
1 tablespoon herbes de Provence

Method
Using a sharp knife, remove thin membrane from back of each rib rack by slicing into it and pulling it off with a paper towel. In a large resealable bag or container combine all brine ingredients and refrigerate overnight. The following day combine all dry rub ingredients in small bowl. Remove ribs from brine, place on cutting board and slather with dry rub; let rest for 45 minutes. Place wood chips or wood block in outdoor grill and heat to 250° - 275° F. Place ribs on upper rack, meaty side up, in indirect heat, and smoke for 2 ½  - 3 hours, or until rack reaches 195° F. Remove from grill and sear with torch until all fat is fully rendered and a crispy crust develops on the outside of the rack, about two minutes. Combine 2 tablespoons apple cider vinegar and 2 tablespoon water in small bowl, brush on all sides of rack. Flip rack over, slice into three-rib sections and serve immediately.

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Skillet Cornbread

Ingredients
½ cup unsalted butter, melted
⅓ cup honey
1 large egg
1 cup buttermilk
1 cup cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup corn kernels (fresh or frozen)

Method
Preheat oven to 400°F, place cast-iron skillet in oven to preheat. Whisk honey, egg, buttermilk, and melted butter. In a separate larger bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt. Pour the wet ingredients into the dry ingredients and stir just until combined; fold in the corn (avoid over-mixing). Pour batter into hot skillet. Bake for 20 minutes or until the edges and top are golden brown and the center is cooked through. Cool for a few minutes before slicing and serving alongside butter and honey.

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Green Beans

Ingredients
⅓ cup extra-virgin olive oil
1 lb. green beans, rinsed, trimmed, patted dry
Kosher salt
6 garlic cloves, thinly sliced
1 tsp. crushed red pepper flakes

Method
Heat oil in a large skillet or wok over high until shimmering. Add green beans (the dryer they are, the less they will spatter when they hit the oil) and cook, covering skillet as needed if beans are spattering, until browned, about 3 minutes. Turn beans with tongs and redistribute so they brown evenly (don’t toss them since hot oil can easily slosh out of skillet or wok). Continue to cook, turning occasionally, until blistered and browned all over, about 4 minutes longer. Season with salt and add garlic and red pepper flakes. Cook, tossing occasionally, just until garlic turns golden, about 1 minute. Remove beans and garlic with slotted spoon and serve immediately.

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Coleslaw

Ingredients
½ medium Napa cabbage
½ medium green cabbage
½ medium red cabbage
3 medium carrots, peeled and shredded
½ cup loosely packed fresh parsley leaves, coarsely chopped
1 cup mayonnaise
2 ½ tablespoons apple cider vinegar
2 tablespoons Dijon mustard
¾ teaspoon celery seed
Kosher salt
Fresh ground black pepper

Method
Remove outer leaves, core, and quarter the cabbages; cut each quarter crosswise in half and finely shred. Place the shredded cabbages in a very large bowl (you will have about 6 cups). Add the shredded carrot and parsley to the cabbage and toss to mix. In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Pour dressing over the cabbage and carrot then mix well. Enjoy immediately or refrigerator for about an hour to let the flavors mingle and the cabbages to soften.

Korean-style BBQ Rib Lettuce Wraps + Pont de Chevalier Sauvignon Blanc

Korean-style BBQ Rib Lettuce Wraps
Knights Bridge Pont de Chevalier Sauvignon Blanc

Serves: 6
Inactive time: 8 – 24 hours
Prep time: 45 minutes
Cook time: 30 minutes

Start this Korean-style BBQ early in the day or the night before with an easy marinade. Then, while the rice is cooking, prepare the salad garnishes and grill the rib eye. Once assembled, these wraps are perfect for enjoying alongside our crisp, lively Pont Sauvignon Blanc.

Ribeye
2 lbs ribeye, cut into ½ in. strips
½ cup soy sauce
1 ½ tbsp. Sesame oil
1 ½ tbsp. raw sugar
2 tbsp. Sesame seeds
1 tsp. freshly ground Black pepper
1 can stout beer (12 - 15 oz)
4 cloves garlic, minced
2 scallions, minced

Accompaniments
1 cup Sushi rice, cooked per package instructions
1 fresh pineapple, peeled, cored and cut into 1-inch rings
12 firm leaves Romaine lettuce
1 Jalapeno pepper, sliced very thin
1 scallion, sliced thin
4 – 5 mint leaves, sliced into thin ribbons
1 cup Cilantro sprigs
3 Radishes, sliced very thin
2 Rainbow carrots, shaved very thin

Method
Combine all ingredients and marinate 8 hours or overnight in an airtight container. Make sushi rice; while rice is cooking, prep all fresh accompaniments. Preheat an outdoor grill to medium-high heat. Remove ribs from the marinade and cook on preheated grill, 3 to 4 minutes per side. Once ribs are finished, sprinkle pineapple slices with sea salt and grill 3 minutes per side. To assemble wraps, place lettuce on plate, spoon rice on each wrap, place one piece of grilled ribeye and a pineapple wedge on rice, then top with remaining fresh accompaniments. Serve with a chilled glass of 2019 Knights Bridge Pont de Chevalier Sauvignon Blanc. 

Cajun Tri-tip Sandwiches + Linville Cabernet Sauvignon

Cajun Tri-Tip Sandwiches 
2016 Knights Bridge Linville Cabernet Sauvignon 

Try these Cajun Inspired Tri-Tip Sandwiches with the Knights Bridge Linville Cabernet Sauvignon!

Ingredients
2.5 lbs. tri-tip (we like Five Dot Ranch beef)
1 tsp. salt
2 tsp. black pepper
1 tsp. paprika
1 tsp. smoked paprika
1 tsp. smoked sea salt
¼ tsp. cayenne pepper
1 sprig rosemary, minced
1 shallot, minced
1 clove fresh garlic, minced
2 tbsp. mayonnaise

Pimento Cheese Spread
1 cup extra sharp cheddar cheese, grated
½ cup cream cheese
3 tbsp. mayonnaise
¼ cup roasted red peppers, finely chopped
2 tbsp. Louisiana Hot Sauce
Salt and Pepper to taste

"Collard" Kale
2 cups shredded Kale
1 tbsp. olive oil
1 tbsp. Louisiana Hot Sauce
Salt and Pepper to taste

Sandwich Bun
Model bakery hamburger bun
Cut in half, and brush olive oil on middle of the bun
Grilled to desired toastiness

Method
Mix all rub ingredients together in bowl then rub on tri-tip. Place in airtight container and refrigerate overnight, or up to 24 hours. An hour before cooking, remove from refrigerator. Prepare charcoal grill or heat a gas grill to high. Place roast on grill and sear one side well, 6 minutes, checking for flare-ups. Turn the roast and sear other side for about the same time. Then lower gas to medium or move the meat to a cooler part of the charcoal grill to cook using indirect heat. Turn meat every 8 minutes; a 2 ½ pound roast will require about 30 minutes total cooking time. The roast is ready when an instant-read thermometer reaches 130 degrees when inserted into the thickest part of the meat. Rest roast on a cutting board 10 minutes.

While roast is cooking and then resting, assemble other elements. To make “Collard” Kale, heat olive oil in pan over medium-high heat, add shredded Kale, cook, stirring occasionally, about 7 minutes, until tender; add hot sauce, salt, and pepper to taste. To make Pimento Cheese Spread, mix all ingredients together in bowl. Grill sandwich bun once Tri-tip is finished. Slice meat against the grain, assemble sandwiches and serve immediately with a glass of 2016 Knights Bridge Linville Cabernet Sauvignon.

Knights Bridge Petit Verdot + Pulled Pork Sandwiches

Pulled Pork Sandwiches with Caramelized Onions and Berry BBQ Sauce
Skillet Summer Squash and Garden Salad
Knights Bridge Petit Verdot

Serves: 6
Prep time: 45 minutes
Cook time: 2 hours

This entire meal only takes two hours from start to finish. While the pork is cooking in the Instant Pot, prepare the BBQ sauce, caramelize the onions, and sauté the summer squash for a feast of delicious flavors. Whether you’re planning a family gathering for Father’s Day or a BYO picnic, pulled pork and Petit Verdot share the limelight as perfect partners alongside berry-inspired BBQ sauce.

Instapot Pulled Pork
4lb Pork Butt or Shoulder Roast, boneless or bone-in
3 tablespoons brown sugar
2 teaspoons salt
1 teaspoons ground mustard
1 teaspoon fresh ground black pepper
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
2 tablespoons olive oil
2 cups chicken broth
2 teaspoons Worcestershire sauce
2 teaspoons soy sauce
1 teaspoon liquid smoke

Method
Trim fat from pork roast and cut into four pieces. Mix all dry ingredients in a large bowl then add pork roast pieces and coat well. Add 2 tablespoons olive oil to Instant Pot and set to sauté. Sear pork pieces on all sides, one or two at a time, for about one minute on each side. Remove pork and set aside on a plate. Repeat with remaining pork pieces. Once pork is seared, press cancel, add ½ cup chicken broth, and deglaze bottom of pot, using a wooden spoon to scrape up all the bits. Then add remaining chicken broth, Worcestershire sauce, soy sauce, liquid smoke, and seared pork. Secure lid and make sure vent is set to sealing. Pressure cook on high pressure for 60 minutes, then let pressure release naturally for 30 minutes or until pin drops. Remove pork to a large bowl or cutting board and shred. Add a few tablespoons cooking liquid from pot to moisten, then pile pork on soft buns or rolls and serve with caramelized onions and berry BBQ sauce.

Caramelized Onions
2 large yellow onions, peeled (about 1 pound) and sliced into ¼” rounds
2 tablespoons unsalted butter
2 tablespoons olive oil
Kosher salt

Method
Heat butter and olive oil in skillet over medium heat. Add onions and cook, stirring often, for about 10 minutes. Reduce heat to low and continue to cook, stirring occasionally, until deep golden, 50 to 60 minutes. Season to taste.

Berry BBQ Sauce
2 cups assorted berries (raspberries, blackberries, blueberries, and/or mulberries)
2 tablespoons brown sugar
½ teaspoon whole cloves
½ teaspoon whole black peppercorns
1 teaspoon salt
½ teaspoon cayenne pepper
¾ cup red wine vinegar
¼ cup red wine
4 – 5 kumquats, sliced (or ½ orange sliced)
2 cups tomatoes, coarsely chopped

Method
Place all ingredients in heavy-bottomed pot, bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, for an hour or more, until sauce is thickened. Remove from heat, strain through fine mesh sieve, adjust seasonings. Serve alongside pulled pork sandwiches. Store any leftover sauce refrigerated in an airtight container for up to two weeks.

Skillet Squash
1 T extra-virgin olive oil
1 T butter
2 cloves garlic, minced
2 zucchinis, trimmed and sliced into ½” rounds
2 yellow squash, trimmed and sliced into ½” rounds
2 T homemade chicken broth (or low sodium canned broth)
Salt and pepper to taste
Freshly grated Parmesan cheese (optional)

Method
In a 10- or 12-inch skillet, heat the butter and olive oil over medium heat until hot; add the zucchini and yellow squash and sprinkle with salt and pepper and chicken broth. Sauté, shaking the pan or stirring occasionally, about 7 minutes, until cooked but still somewhat firm. Season with additional salt and pepper to taste and top with freshly grated Parmesan, if desired; serve immediately.

Garden Salad
5 cups fresh garden greens, rinsed
1 Persian or English cucumber, diced
2 T Extra Virgin Olive Oil
2 T Balsamic vinegar
Salt and pepper to taste

Method
Toss all ingredients; serve immediately.

Crusty French Bread, Cheese, Charcuterie & Grilled Vegetable Salad

Crusty French Bread, Cheese, Charcuterie and Grilled Vegetable Salad
Knights Bridge Cabernet Sauvignon and Fairview Sauvignon Blanc

Serves: 4
Total time: 10 hours
Active time: 20 minutes
Bake time: 30 - 35 minutes

All Day Bread
1 ¼ cups cool water
1 ½ teaspoons active dry yeast
1 ½ teaspoons salt
1 ½ cups bread flour
1 ½ cups all-purpose flour

Salad
4 cups fresh baby greens
4 cups assorted vegetables, including mushrooms, zucchini, crookneck squash, asparagus, yellow sweet pepper, washed and thickly sliced
Extra Virgin Olive Oil
Balsamic vinegar
Salt and pepper to taste

Method
Combine yeast, salt, and water in a large mixing bowl or in the bowl of a stand mixer fitted with a dough hook. Let the yeast proof for about 5 minutes, until the mixture is foamy. Add flour to bowl and mix on low speed using the dough hook of your stand mixer for 2 – 3 minutes until all flour is incorporated and dough has just started to pull away from the sides of the bowl. Very lightly flour all sides of your dough (don’t mix the flour in – it’s just to keep the dough from sticking), place in a medium bowl, cover with plastic wrap and let rise in a cool place for 4 to 5 hours. The cool water and smaller amount of yeast creates a long, slow rise that allows this bread to develop wonderful flavor over the course of a day.

Once dough has risen, very lightly flour a clean surface, turn dough out using a sturdy spatula, and allow to rest for ten minutes. While dough is resting, prep vegetables for grilling. Once dough has rested, form it into a ball by pulling each corner of the dough in towards the center until the dough feels tight and smooth. Line a clean bowl with a tea towel and generously flour, or flour a proofing basket or a medium bowl; place dough ball into it seam-side down. Cover with a tea towel and let rise another 2 to 3 hours in a cool place.

Place an empty Dutch oven (with the lid on) in oven and heat to 450° F. Use oven mitts to pull Dutch oven out and remove lid. Carefully tip the bread dough gently out of the bowl or proofing basket into the hot Dutch oven and spray generously with water. Put oven mitts back on, place the Dutch oven lid back, and return to the hot oven. Bake bread for 20 minutes; remove lid from Dutch oven and continue baking, uncovered, for 15 minutes more.

While bread is baking, heat grill to medium and grill veggies on both sides, place on pan, and lightly salt. While bread is cooling, arrange cheeses, charcuterie and accompaniments on board. Just before serving, toss salad greens with Extra Virgin Olive Oil and drizzle of Balsamic vinegar. Arrange grilled vegetables on the salad and season with salt and pepper. Slice bread and serve immediately alongside salad, cheese and charcuterie, paired with a glass of Knights Bridge Cabernet Sauvignon or Fairview Sauvignon Blanc.

Pancetta, Mushroom & Asparagus Risotto

Pancetta, Mushroom & Asparagus Risotto
Knights Bridge Cabernet Sauvignon or Pont de Chevalier Chardonnay

Serves: 4
Prep time: 15 minutes
Cook time: 30 minutes

Risotto
5 T extra-virgin olive oil
4 shallots or 1 medium onion, medium dice
3 cloves garlic, minced
3 oz. pancetta, minced
4 rounds pancetta (keep whole)
4 oz. fresh wild mushrooms, sliced
1 oz. dried mushrooms, soaked in 1 cup hot water
6 oz. fresh asparagus, trimmed and cut into 2-inch slices
2 cups Arborio rice
5 cups homemade chicken broth (or low sodium canned broth)
1 cup white wine
¾ cup grated Parmigiano-Reggiano cheese
Salt and pepper to taste
Fresh thyme (optional)

Salad
4 cups fresh baby greens
½ cup broccoli florets
½ cup cauliflower florets
Juice of 1 small lemon
1 T Dijon mustard
1 T sour cream
3 T Extra Virgin Olive Oil
Salt and pepper to taste

Method
Remove dried mushrooms from soaking liquid and strain liquid using cheesecloth or a coffee filter to remove any dirt. Rinse mushrooms in wire strainer then coarsely chop; set aside strained soaking liquid and mushrooms separately. Heat 3 tablespoons olive oil in a heavy, wide pot, over medium heat. Add shallots or onion, garlic and pancetta; sauté, stirring frequently, 3 minutes. Add rice and cook another 4 minutes, stirring frequently. Add reserved dried mushrooms and cook 1 minute. Add chicken broth, white wine, and mushroom soaking liquid, bring to a boil, then reduce heat to a low simmer, stirring occasionally, 15 – 20 minutes. While rice is absorbing liquid, heat remaining 2 tablespoons olive oil in large skillet, add mushrooms and cook for 3 minutes, add asparagus and cook another 3 minutes, set aside. Cook pancetta rounds until crisp, set aside.

To make salad, bring 4 cups water to a boil in a medium saucepan; have ready a large bowl of ice water.  Drop broccoli and cauliflower florets into boiling water for 15 seconds; remove immediately and submerge in ice bath until cool; drain and set aside. Place lemon juice, mustard, sour cream and olive oil in jar with lid; seal lid and shake vigorously until thick and creamy. Toss greens with dressing, add broccoli and cauliflower, season to taste.

Continue cooking risotto until rice is creamy but still somewhat firm in center. Stir in fresh mushrooms, asparagus and cheese; adjust seasonings. Garnish each dish with round of pancetta, fresh thyme if desired, and additional grated parmesan. Serve immediately alongside salad and pair with a glass of Knights Bridge Cabernet Sauvignon or Pont de Chevalier Chardonnay.

Spring Omelet + KB by Knights Bridge Sauvignon Blanc & Unoaked Chardonnay

Spring Omelet
KB by Knights Bridge Sauvignon Blanc or Unoaked Chardonnay

Serves: 2
Prep time: 5 minutes
Cook time: 5 minutes

Omelet
4 large eggs
2 T milk
2 T clarified butter
3 cremini mushrooms, sliced
½ red bell pepper, sliced
2 T diced ham (such as Berkshire)
1 green onion, thinly sliced
½ cup shredded dry Jack (such as Vela)
Salt and pepper to taste

Salad
2 cups fresh baby greens
1 Persian cucumber, thinly sliced
8 cherry tomatoes, sliced in half
1 T citrus juice (lemon, lime and/or kumquat)
2 T Extra Virgin Olive Oil
Salt and pepper to taste

Method
Lightly beat eggs and milk together in bowl, season to taste with salt and pepper. Heat 1½ tablespoons clarified butter in pan, add mushrooms and sauté over medium-low heat until they release their liquid and begin to brown; add bell pepper and ham and reduce heat to low. While filling ingredients are cooking, toss all salad ingredients together in large bowl and season to taste with salt and pepper. Heat remaining ½ tablespoon clarified butter in an omelet pan over medium high heat, add half egg and milk mixture. Cook just until edges are set, slide out of pan onto plate then flip back into pan and remove from heat. Add half the cheese and half the filling ingredients then fold over and slide onto plate; repeat with remaining half egg, cheese and filling mixture. Serve immediately with salad and a glass of KB by Knights Bridge Sauvignon Blanc or Unoaked Chardonnay.