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by Chef Timothy Grandinetti, C.E.C

Salad Ingredients

  • spinach, washed, stems removed, and chilled
  • goat cheese crumbles
  • toasted walnuts
  • sliced strawberries

Strawberry Vinaigrette Ingredients

  • 1 quart fresh strawberries
  • 8 ounces St. James Winery Strawberry Wine
  • 6 tablespoons lemon juice
  • 2 tablespoons lemon zest
  • 1/4 cup sugar
  • 2 tablespoons cider vinegar
  • 8 tablespoons extra virgin olive oil

Salad and Vinaigrette Instructions

  1. Puree strawberries, wine, lemon juice, zest, and vinegar. Process until smooth.
  2. Continue to process and slowly add oil. Emulsify.
  3. Divide the spinach and generously dress / toss with dressing.
  4. Garnish spinach salad with crumbled goat cheese, fresh sliced strawberries, and toasted walnuts.

Variations

Substitute either St. James Winery Strawberry Wine or St. James Winery Moscato Wine if the seasonal Strawberry Moscato is not available.


by Chef Timothy Grandinetti, C.E.C.

Planked Salmon Ingredients

  • 5 tablespoons honey
  • 1 tablespoon chipotle powder
  • 1 teaspoon cumin
  • coriander
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons extra virgin olive oil
  • 2 6-ounce salmon fillets
  • 2 sugar maple planks

Chipotle Raspberry BBQ Sauce Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1/2 cup onion
  • 2 teaspoons garlic, minced
  • 2 teaspoons chipotle, chopped
  • 1/2 cup tomato paste
  • 2 pints fresh raspberries, rinsed
  • 16 ounces St. James Winery Raspberry Wine
  • 1/2 cup raspberry vinegar
  • 3/4 cup brown sugar
  • 1/2 teaspoon salt

Planked Salmon Instructions

  1. Preheat grill to 400°F.
  2. Combine honey and spices with 1 tablespoon oil in mixing bowl.
  3. Whisk until blended, then brush the glaze on both sides of salmon fillet. Reserve.
  4. Brush the remaining oil onto sugar maple plank and “toast” over a medium high grill for 10-12 minutes.
  5. Place the salmon fillet on plank and roast for 8 to 10 minutes.
  6. Brush with additional glaze and serve with Chipotle Raspberry BBQ Sauce.

Chipotle Raspberry BBQ Sauce Instructions

  1. In a medium saucepan, heat oil, add onions, and cook 4 to 5 minutes.
  2. Add garlic, chipotle, tomato paste, and raspberries. Cook 3 to 5 minutes.
  3. Add wine, vinegar, brown sugar, and salt. Bring to a boil.
  4. Allow to simmer until reduced, 14 to 15 minutes.


by Chef Timothy Grandinetti, C.E.C.

Ingredients

Instructions

  1. Combine wine, oil, soy sauce, garlic, and rosemary. Add venison tenderloin and marinate, refrigerated, 3 to 4 hours.
  2. Remove venison from marinade and pat dry.
  3. Preheat grill to 400°F.
  4. Pour reserved marinade into a small pan. Over high heat, cook down to about 1/2 cup.
  5. Grill meet, turning to char all sides. Allow 6 minutes per side (125° = medium rare). Let rest 10 to 12 minutes to redistribute juices within the tenderloin.

by Chef Timothy Grandinetti, C.E.C.

Lamb Rib Chop Ingredients

  • lamb chops
  • extra virgin olive oil
  • fresh chopped rosemary
  • salt
  • pepper
  • chive blossoms, for garnish
  • toasted almonds, for garnish

Strawberry Rhubarb Sauce Ingredients

  • 16 ounces St. James Winery Strawberry Wine
  • 1/2 cup sugar
  • 1/3 cup water
  • 1 pound rhubarb, cleaned and diced
  • 1 quart fresh strawberries
  • 1/2 tablespoon lemon juice

Strawberry Rhubarb Sauce Instructions

  1. Combine wine, sugar, and water.
  2. Dissolve sugar and add rhubarb. Simmer for 22 minutes.
  3. Add strawberries and lemon. Simmer for 14 to 15 minutes.
  4. Refrigerate and reserve.

Lamb Rib Chop Instructions

  1. Heat a cast iron pan to medium-high.
  2. Season lamb chops with oil, rosemary, salt, and pepper.
  3. Sear 4 to 5 minutes per side.
  4. Allow to rest for 5 minutes.
  5. Serve with Strawberry Rhubarb Sauce.
  6. Garnish with chive blossoms and toasted almonds.

by Chef Timothy Grandinetti, C.E.C.

Blueberry Cinnamon Chutney Ingredients

  • 4 cinnamon sticks
  • 1 tablespoon allspice
  • 1 teaspoon cloves
  • 1 teaspoon coriander seeds
  • 4 pounds blueberries
  • 3 cups St. James Winery Blueberry Wine
  • 4 cups sugar
  • 2 cups rice wine vinegar
  • 6 tablespoons orange zest

Red Spiced Chicken Ingredients

  • 4 8-ounce chicken breasts
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons fresh parsley
  • Dr. Brownstone’s Cajun Spice Rub

Cajun Spice Rub Ingredients

  • 1 tablespoon celery seed
  • 2 tablespoons black peppercorns
  • 2 tablespoons onion
  • 2 tablespoons garlic
  • 5 tablespoons smoked paprika
  • 5 tablespoons sweet paprika
  • 1 tablespoon cayenne
  • 2-1/2 tablespoons oregano
  • 2-1/2 tablespoons thyme
  • 2 tablespoons sage
  • 1 tablespoon kosher salt
  • 1 tablespoon white pepper

Blueberry Cinnamon Chutney Instructions

  1. Combine and wrap in cheesecloth: cinnamon, allspice, cloves, a coriander seeds. Tie with kitchen twine. 
  2. Combine remaining ingredients with 1 cup water.
  3. Bring to a boil, reduce heat, then stir until mixture is thick and reduced (1 hour).
  4. Discard spice bag.

Red Spiced Chicken Instructions

  1. Dredge chicken breast with spice rub.
  2. Heat oil in cast iron pan, then sauté chicken and garnish with chopped fresh parsley.
  3. Serve with Blueberry Cinnamon Chutney.

Cajun Spice Rub Instructions

  1. Combine all ingredients, then store remainder in airtight container for future use.


by Chef Timothy Grandinetti, C.E.C.

Ingredients

  • 6 ounces red wine vinegar
  • 1/2 cup fresh raspberries
  • 8 ounces St. James Winery Raspberry Wine
  • 1/4 cup brown sugar
  • 1 tablespoon dijon
  • 1 tablespoon parsley, chopped
  • 1 tablespoon tarragon, chopped
  • 1 tablespoon garlic, minced
  • 1 tablespoon shallot, minced
  • 1 teaspoon lemon zest
  • salt
  • pepper
  • 12 ounces extra virgin olive oil

Instructions

  1. Combine all ingredients, except oil, in blender.
  2. Puree slowly, and add oil to emulsify.

by Chef Timothy Grandinetti, C.E.C.

Ingredients

  • 2 12-ounce NY strip steaks
  • extra virgin olive oil
  • kosher salt
  • black pepper
  • 6 ounces roasted veal stock reduction
  • 8 ounces St. James Winery Raspberry Wine
  • 2 ounces raspberry jam
  • 1 ounce chipotle, chopped
  • salt
  • pepper
  • 1/2 cup figs, chopped
  • 4 ounce boursin cheese, crumbled

Instructions

  1. Prepare Glace de Veau: combine veal stock, wine, jam, and chipotle.
  2. Cook slowly for 45 to 50 minutes. Strain and reserve.
  3. While Glace de Veau is finishing, preheat grill to 400°F.
  4. Season steak with oil, salt, and pepper.
  5. Cook to desired doneness.
  6. Garnish with chopped figs, crumbled boursin cheese.
  7. Finish with St. James Raspberry Glace de Veau.


by Rich Trippler, Bartender & Mixologist
at Bleu Restaurant & Wine Bar

Ingredients

Instructions

  1. Chill all the ingredients beforehand.
  2. Mix together in a large punch bowl or suitable container to ladle or pour from.

Variations

Feeling frisky? Replace the ginger ale with St. James Winery Sparkling Blush and add a little sugar to taste.

by Chef Timothy Grandinetti, C.E.C.

Blueberry Port Sauce Ingredients

  • 3 cups blueberries
  • 1 cup St. James Winery Blueberry Wine
  • 2/3 cup brown sugar
  • 1/3 cup ruby port wine
  • 1 stick cinnamon

Charred Pork Chop Ingredients

  • 1-inch thick pork chops
  • extra virgin olive oil
  • kosher salt
  • cracked black pepper

Blueberry Port Sauce Instructions

  1. Cook blueberries, blueberry wine, brown sugar, port wine, and cinnamon over medium heat.
  2. Simmer for 20 minutes until reduced by half.

Pork Chop Instructions

  1. Preheat grill to 400°F.
  2. Remove chops from refrigeration and rest at room temperature for 15 minutes.
  3. Season with oil, salt, and pepper.
  4. For beautiful grill marks, place pork chops on grill for 3 to 4 minutes. Rotate 45° and cook for an additional 3 to 4 minutes.
  5. Flip the chop and cook 3to 4 minutes, rotate 45° and cook for an additional 3 to 4 minutes or until internal temperature registers 145° to 150°F.
  6. Serve with chops with blueberry port sauce.

by Chef Timothy Grandinetti, C.E.C.

Pork Chop Ingredients

  • 4 double-cut pork chops, grilled
  • 2 cups mango, chopped
  • 1/2 cup red bell pepper
  • 2 tablespoons scallions
  • 2 tablespoons jalapeno
  • 1 lime, juice and zest
  • 2 tablespoons red wine vinegar
  • 6 tablespoons orange marmalade
  • 1/4 teaspoon chili powder

Blackberry Gastrique Ingredients

Pork Chop Instructions

  1. Combine mango, pepper, scallions, and jalapeno.
  2. In separate bowl, mix the lime juice and zest with remaining ingredients, then combine with mango mixture.
  3. Stir gently, then refrigerate.
  4. Serve with grilled double-cut pork shops and St. James Blackberry Gastrique.

Gastrique Instructions

  1. Puree 1/2 cup wine and blackberries in food processor, then strain/sieve to remove seeds.
  2. In saucepan, bring remaining wine and vinegar to boil, lower heat and simmer until reduced by half.
  3. Add blackberry puree and continue to reduce.
  4. Add brown sugar. Cook for 10 minutes. Allow to cool.