Hailing from the blustery Petaluma Gap region of the Sonoma Coast, then aged and fermented in stainless steel, this rosé is refreshingly lively with bright floral notes and a beguiling pinky-coral hue. Easy on the palate with zingy flavors of apricot, raspberry and pear, it takes a surprising turn with a seriously focused finish. Served by the glass at MOMA SF, Mustards, Insitu, and Meadowood Spa – but it’s just as good in your own backyard for a sunny lunch, alfresco dinner or an apéritif anytime.
The floral result offers notes of citrus fruit and plum, and a fine, harmonious nose. Red fruit brings an almost flinty power to the palate, while the structure is fresh and sophisticated with concentration at its core.
Galette au Chévre et aux Tomates
Chicken salad sandwich and potato chips
Brown Derby Cobb Salad
1/2 head iceberg lettuce, about 4 cups
1 bunch watercress
1 small bunch chicory, about 2 1/2 cups
1/2 head romaine, about 2 1/2 cups
2 medium peeled tomatoes
6 strips of crisp bacon
2 breasts of boiled chicken
3 hard cooked eggs
1/2 cup crumbled Roquefort cheese
2 tablespoons chopped chives
1 cup (approximately) Original Cobb Salad Dressing
Cut lettuce, half the watercress, chicory and romaine in fine pieces and arrange in a large salad bowl.
Cut tomatoes, bacon, chicken, eggs, and avocado in small pieces and arrange, along with the crumbled Roquefort cheese, in strips on the greens.
Sprinkle finely cut chives over the Cobb salad and garnish with the remaining watercress.
Just before serving mix the salad with the Cobb salad dressing.
Original Cobb Salad Dressing
Makes 1 1/2 cups
1/4 cup water
1/4 cup red wine vinegar
1/4 teaspoon sugar
1 teaspoon freshly squeezed lemon juice
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
3/4 teaspoon Worcestershire sauce
1/4 teaspoon dry English mustard
1 small clove garlic, finely minced
1/4 cup full-flavored olive oil
3/4 cup salad oil
Blend all ingredients together, except oils. Add olive and salad oils. Mix well.
Blend well again before mixing with salad.
A note from the Brown Derby: “The water is optional, depending upon the degree of oiliness desired in the dressing.”
Lobster roll with grilled corn on the cob
From The Lee Bros. Charleston Kitchen
Time: 1 hour
These days everyone’s got his or her own riff on shrimp and grits, and our own formula seems always to be evolving. This recipe represents our latest take on the dish, influenced by (1) our desire to keep the tomato inflection from the Charleston Receipts recipe in the dish, and (2) a technique that a local restaurant of recent vintage, The Glass Onion, introduced to us: the chefs there slice the shrimp in half lengthwise so that when they hit the sauté pan, they twist into corkscrew-like curls. Each shrimp piece is easier to eat in one bite, the twisted shape grabs more sauce and gives the overall impression of a lighter dish. Especially if jumbo shrimp are the only ones available in your area, you’ll find this an appealing way to cook shrimp and grits.
1¼ pounds headless large (21 to 25 count) shell-on shrimp 1 bay leaf Kosher salt ¾ tsp. sugar 1 pinch of cayenne 1 lb. vine-ripened tomatoes, cored and quartered 1 tsp. red wine vinegar, plus more to taste 4 oz. slab bacon, cut into large dice 1 lemon, halved 1 tbsp. all-purpose flour 2 garlic cloves, minced Freshly ground black pepper Charleston Hominy (recipe follows)
1. Peel and devein the shrimp, reserving the shrimp in a bowl and the shells in a small saucepan. Add 2 cups of water, the bay leaf, ½ teaspoon kosher salt, ¼ teaspoon of the sugar, and the cayenne to the saucepan with the shells. With a spoon, tamp the shells down beneath the surface of the water, cover, and bring to a simmer over high heat. Uncover, turn the heat to medium low, and let the shrimp stock simmer until reduced by half, about 10 minutes.
2. Meanwhile, with a sharp knife, slice the shrimp in half lengthwise.
3. Put the tomatoes in a blender or food processor and add the vinegar, ½ teaspoon salt, and the remaining ½ teaspoon sugar. Process to a smooth purée, then strain through a fine sieve, pressing the skin and seeds to extract as much juice as possible. Discard the skin and seeds. You should have 1½ cups of tomato purée.
4. Scatter the bacon in a large sauté pan over medium-high heat and cook, stirring occasionally, until the bacon is alluringly browned and has rendered its fat, about 8 minutes. Using a slotted spoon, transfer the bacon to a small paper-towel-lined plate and cook the shrimp in the bacon fat in batches, taking care not to crowd the pan, and stirring occasionally, just until they’ve curled into corkscrews and turned pink, about 2 minutes; reserve on a plate. Squeeze half the lemon over the shrimp and sprinkle with 2 pinches of salt.
5. Strain the shrimp stock into the sauté pan, discarding the solids, and stir with a wooden spoon to pick up the tasty browned bits from the bottom of the pan. When the stock simmers, spoon off 2 tablespoons and then whisk them into the flour with a fork in a small bowl to make a paste. Add the tomato purée and the garlic to the pan, stir to combine, and then whisk the flour paste into the sauce. Cook until the mixture thickly coats the back of a spoon.
6. Cut the heat, and fold the shrimp in just to warm through. Season to taste with salt, black pepper, and red wine vinegar. Cut the remaining lemon half into 4 wedges. Serve the shrimp over hot Charleston Hominy, and garnish with the reserved bacon and the lemon wedges.
Makes: 3 cups
Time: 45 minutes
Charleston breakfast hominy, like Charleston Rice, is an exercise in simplicity; the dish isn’t intended to dazzle, but to be honed to a fine polish by years of intensive use—hominy grits, as some call it, is as familiar as water and salt, but rarely taken for granted.
2 cups whole milk
1 cup stone-ground coarse grits
2 tbsp. unsalted butter
Kosher salt and freshly ground black pepper
1. Pour the milk and 2 cups of water into a 2-quart saucepan, cover, and turn the heat to medium high. When the liquid simmers, add the grits, butter, and ½ teaspoon salt, and reduce the heat to medium. Stir every couple of minutes until the grits have become fragrant, and are the consistency of thick soup, about 8 minutes.
2. Reduce the heat to low and simmer, stirring often and ever more frequently, for about 20 minutes, by which time the bubbles will emerge infrequently as the grits have stiffened and fall lazily from the end of a spoon. Add ½ teaspoon black pepper and cook for about 10 minutes more, stirring constantly to prevent the thickened grits from scorching on the bottom of the pan (appoint someone to the stirring task if you have to step away—a scorched pot of grits is bitter and a total loss). If your grits thicken too quickly, or if they are too gritty for your taste, add water by the half cup, stirring to incorporate, and continue cooking until tender.
3. When the grits are stiff and stick well to the spoon, turn off the heat and stir. Season with salt and black pepper to taste and serve immediately.
Sourcing from three small vineyards in the Petaluma Gap region of the Sonoma Coast, where cool marine breezes clear the hillsides of morning fog, this Pinot Noir thoughtfully blends the best characteristics of each plot of land into a layered, complex whole. Aging in seasoned French Oak and bottling without fining or filtration give this wine balance without sacrificing an ounce of nuance.
Currently served at Compline, The French Laundry, Archetype, La Folie, Oenotri, Stein at Deer Valley ski resort.
Beautiful perfume, silky and supple. Great precision of fruit and spice in this delicate wine, with cherry fruit, earthiness, floral and exotic, and a long, elegant finish.
One Farm Chicken ~ 4 pound
200 milliliters of dry white wine
½ pound of comté cheese
1 bunch of garlic
100 milliliters of crême fraîche
2 heaping tablespoons of “Fallot” Dijon mustard
1 tablespoon olive oil
Salt, ground pepper, paprika
Cut the chicken in pieces.
Quickly pan fry the chicken pieces until they take a golden color.
Place the chicken in a “gratin” oven plate.
Sprinkle the comté cheese and garlic on the chicken.
In a separate pan, sweat the shallots.
Add the white wine and simmer until reduced approximately halfway.
Add the salt, ground pepper and paprika. Remove the pan from the flame, and stir in the crème fraîche and the mustard.
Add the contents of the pan on top of the chicken.
Sprinkle the breadcrumbs.
Bake at 450˚F for about 40-45 minutes.
Enjoy with a 2012 VIVIER Sonoma Coast Pinot Noir
Hamburger and fries
Fruit is sourced from the Flocchini Vineyards, planted to Wente Selection Chardonnay, originating from Meursault and brought to California in the 1890’s. The Flocchinis planted their first Chardonnay vines in the early 1980’s. Cool marine breezes clear the hillsides of morning fog; it’s a cool and windy site with extremely shallow rocky clay soil. Our parcel is usually harvested first week of September.
Meursault driven in style, this wine is crisp and focused, fresh and opulent, layered with white fruit of apricot and pear. On the nose is white fruit with a hint of spice. The palate is precise and crisp and generous with white fruit and citrus and a touch of clove. This wine has so much energy and lasting finish.
Bourride with Lemon Aioli
Risotto and peas
Mac n’ cheese
Gap’s Crown, tucked on the western hillside of Sonoma Mountain, is fanned by the cool ocean breezes that push through the Petaluma Gap. Our block is between 980-1180 feet above sea level. This is a favorite of Stéphane because of the long growing season, rocky soil and inhospitable weather.
A showy wine of intense ruby red color, the nose is earthy with floral notes intermixed with red fruit. Savory and sumptuous on the palate the fruit intensifies with earth underneath. Adequate acidity and minerality tame the succulant spice and fruit leading to a satisfyingly complete finish.
Confit de Canard
Meatloaf with mashers and peas
Lamb Shoulder Chops with Rosemary Potatoes
adapted from Canal House Cooks Every Day by Melissa Hamilton and Christopher Hirsheimer
Lamb Shoulder Chops with Rosemary Potatoes
5 medium yukon gold potatoes, peeled and quartered
2 pounds lamb should chops
Salt and pepper
2 Tablespoons extra-virgin olive oil
2 cloves garlic, peeled and smashed
3 large fresh rosemary
1. Put the potatoes in a large pot of salted cold water and bring to a boil over medium-high heat. Reduce heat to medium and cook until potatoes are barely tender, 5 to 10 minutes. Drain and set aside.
2. Season lamb chops well with salt and pepper. Heat a heavy skillet over medium-high heat. When it’s hot, add the olive oil and put in the lamb chops without crowding.Cook in batches if necessary. Brown chops for 5 minutes, flip and cook about 3 more minutes for medium-rare. Transfer to a plate and keep warm.
3. Add the garlic and rosemary to the skillet, reduce the heat a bit if cooking too quickly, and cook until fragrant, about 1 minute. Add the potatoes in one layer, season with salt and pepper, and cook undisturbed until they have developed a nice crust, about 5 minutes. Continue to cook, turning only occasionally, until tender and golden brown on all sides, 10 to 15 minutes.
4. Serve chops and potatoes, garnished with more fresh rosemary.
Grilled pork tenderloin and roasted veggies
Stéphane was first introduced to Pineau des Charentes by his grandmother, Mémé. She lives an hour north of Cognac, a stone’s throw from Bordeaux, where this local fortified sweet wine is enjoyed mostly before dinner. When Stéphane met a man who pushed him to make this magical potion of his youth, followed closely by one who knew where to get California’s best brandy, he knew the stars had aligned. With healthy skepticism from his wife, Stéphane poured his heart and soul into making his beloved Pineau. The result is magical indeed. Even Dana agrees.
Sexton Vivier (named in honor of other things in Stéphane’s life which, like this wine, are sweet and special) teases the senses with notes of dried Turkish apricots, concord grape and pomegranate seed, spiced up by hints of black tea and orange peel.
Four generations of family gathered together to eat and drink
Berry and Lemon Verbena Cocktail
1oz white rum
3 leaves of lemon verbena muddled with ice
1 1/2oz’s of berry puree, blackberries, strawberries or raspberries.
Shake all ingredients with ice.
Serve in a tall glass, finish with soda water
Running Up That Hill
adapted from Chris Keil, 1022 South, Tacoma WA
1 1/2 oz Apple brandy
1/2 oz Sexton Vivier
1/2 oz Ginger liqueur, Domaine de Canton
1/2 oz Lemon juice
1 oz Ephemere
Combine everything except for the Ephemere in shaker over ice. Shake and double strain into chilled cocktail glass. Float with Ephemere.
Inspired by Jay Kuehner of Sambar’s Cavale
adapted from Telegraph, Chicago, IL.
1 1/2 oz Sexton Vivier
1 oz Demerara Rum, El Dorado 15
1/2 oz Rhum Agricole, Neisson blanc
1 ds Bitters, Bittermens Xocolatl Mole
1 twst Lemon peel
Stir, strain over fresh ice, express and drop in twist.
1 oz Sexton Vivier
1 oz Apricot Brandy
3/4 oz fresh lemon juice
1/2 oz simple syrup
Shake all ingredients with ice and pour into an old-fashioned glass. Garnish with a cherry and an orange slice, and serve.
13% (26 proof)
Serve in: Old-Fashioned Glass
2 oz. gin
1 oz. Pineau des Charentes