Hawaiian Blue Prawns with Tomato Fondue
Pairing sweet, succulent freshwater Hawaiian blue prawns with the richness of tomato fondue is one spring’s greatest epicurean pleasures.

Dry Aged Beef with Spring Morel Duxelles
Concentrated flavors of a dry aged beef, paired with the unique flavors and texture the morel, provide a multifaceted culinary experience.

Blackberry Cobbler
A summertime favorite at harvest lunches, the richness of buttery dough and brightness of sweet blackberries makes for the perfect dessert.

Braised Ramps with Onaga
We celebrate these spring delicacies by pairing them with Jordan Chardonnay.

California Caviar Cups with Curried Cauliflower
The creamy, rich flavors of this decadent hors d'oeuvre recipe pair deliciously with the bright, crisp acidity of Jordan Chardonnay.

Duck Confit
Whether showcased in risotto, cassoulet, rillettes or simply warmed through and crisped on the bone, duck confit makes for a versatile ingredient.

Duck Rillette with Cannellini and Edamame
This savory duck is meltingly tender and extremely flavorful, making it the suitable companion to the silky mouthfeel and dark fruit flavors found in Jordan Cabernet Sauvignon.

Dungeness Crab in Miso Vinaigrette with Micro Shiso
This luscious appetizer features winter's fresh crab and pairs perfectly with our 2008 Russian River Chardonnay.

Early Spring Salad with Green Almonds and Jamón Serrano
This light, flavorful salad captures the ethereal nature of our first spring harvest in the Jordan Estate garden.

Early Summer Panzanella with Marinated Manchego
Elevate your cheese course with these summer flavors that pair perfectly with the lively acid and crispness of Jordan Chardonnay.

Fava and Blossom Salad with Late Winter Citrus
The harbinger of spring at Jordan is the blossoming of our fruit trees. We incorporate the blossoms into our favorite spring salad.

Garden Fig Salad
This light, healthy salad celebrates the season with crisp, sweet flavors that pair wonderfully with Jordan Chardonnay.

Garden Tempura
Squash and fava blossoms, snap peas and their tender leaves, slices of early green zebra tomatoes – our garden comes to the plate in a summer tempura.

Garden Vegetable Medley with Roasted Hazelnut Vinaigrette
This dish features fresh, seasonal vegetables, while the rich hazelnut vinaigrette highlights the bright acidity in our Jordan Chardonnay.

Grilled Cornish Hens
Summer is the season for sharing meals from the grill. Friends and family will quickly gather for these butterflied Cornish hens.

Grilled Japanese Eggplant with Radicchio and Endive
A simple study in bitterness enhanced by the grill and Jordan Estate Extra Virgin Olive Oil.

Grilled Pork Loin with Maitake and Cannellini
Heritage breeds of pig are a standard on our table each fall.

Grilled Sand Dabs with Braised Morels and Roasted Cipollini
With acidity, butter, earthiness and the grill, this dish was created for Jordan Chardonnay.

Grilled Soft Shell Crab with Squash Blossom Potato Purée
Grilling showcases the crab’s complex sweetness and pairs perfectly with a summery potato purée and our Jordan Chardonnay.

Grilled Sonoma Lamb with Blackberry Sauce
The bright berry sauce and smoky grilled lamb make the perfect first bite when served with Jordan Cabernet Sauvignon.

Grilled Tenderloin of Veal in Heirloom Consommé
Grilled veal in a consommé of basil and heirloom tomato: summer in Sonoma.

Hanger Steak and Asparagus Salad
In this dish, we pair Hanger Steak with a bright salad of tender spring asparagus from our garden.

Hawaiian Tiradito
This honest homage to my home state of Hawaii makes for the perfect beginning to a summer dinner as a first course or passed hors d'oeuvre.

Hoisin Glazed Duck
When summer arrives here in Alexander Valley, I look to bright dishes that allow seasonal, local ingredients to shine.

Hoisin Glazed Pork Shoulder
The flavors of Asia constantly call to me and will invariably be featured on at least one course of every Jordan meal.

Jordan Olive Oil Cake with Chardonnay Sabayon
Jordan Extra Virgin Olive Oil makes for a flavorful and healthy alternative to butter in this pound cake.

Jordan Pizza Dough
In spring we suggest a mix of seasonal mushrooms for pizza toppings. The earthiness of the mushrooms pairs wonderfully with Jordan Cabernet.

Leg of Lamb with Sumac Rub
Inspired by Greek family tradition, this recipe provides warmth, rich flavors and more time to spend with loved ones.

Maine Lobster with Chanterelles, Fingerling Potatoes and Yuzu
A savory dish that captures the progression of flavors from summer to fall.

Marinated Goat Cheese with Citrus, Olive Oil and Herbs
This flavorful cheese course can be adapted year-round by changing the citrus with the seasons.

Maui Onion Soup
This recipe demands simplicity, it is the love of the cook and the attention to the bottom of the pot which elevate the humble onion to the sublime.

Meyer Lemon and Lemon Verbena Ice Cream
Lemon verbena, which grows just outside our kitchen door, is reinforced in this recipe by Meyer lemon.

Morel Compound Butter
This compound butter - made with Jordan Cabernet Sauvignon - is an elegant way to finish a grilled entree of poultry, beef or lamb.

Onaga Tiradito
The Hawaiian Ruby snapper, or onaga, is a deep-water fish prized for its delicate flavor—making tiradito an ideal preparation.

Pan-Roasted Cauliflower and American Caviar
Florets of pan-roasted cauliflower serve as a warm and unexpected backdrop for this festive and elegant holiday dish.

Pan-Roasted Peach Tart with Mascarpone Panna Cotta
Succulent, roasted peaches and velvety panna cotta bring an elegant touch to the end of a summer meal.

Rabbit Confit
Slowly poach in clarified duck fat, then either pan sear or grill to finish and crisp the skin.

Red Abalone Tiradito
This carefully composed appetizer explodes with flavor and pairs perfectly with Jordan Chardonnay.

Roasted Breast of Duck with “Pickled” Porcini
Balanced by the light acidity of the porcini, this dish is a cozy companion to our Alexander Valley Cabernet Sauvignon.

Roasted Butternut Squash Soup
A simple soup of roasted butternut squash, mascarpone and Austrian pumpkin seed oil is a Jordan Estate fall favorite.

Roasted Venison with Pommes Maxim and Sauce Grand Venuer
From late fall and throughout winter, Cervena venison is the Jordan game of choice.

Romaine and Sweet Pea Soup
We plant our petits pois (little peas) in winter and are rewarded with beautiful blossoms and tendrils by March.

Seviche with Avocado Cucumber Relish
This simple presentation showcases our wine's crisp acidity and ability to pair with what would normally be a challenge for California Chardonnay.

Skirt Steak with Dry Rub, Fingerling Potatoes and Arugula Salad
Skirt steak is a favorite dish to usher in the cooler months of fall.

Sonoma Lamb and Our First Peas
The first peas of spring and milk-fed Sonoma Lamb paired with our Alexander Valley Cabernet Sauvignon make for a quintessential spring dinner.

Sonoma Lamb with Garden Ratatouille
A ratatouille finished with our Jordan Estate Extra Virgin Olive Oil and paired with Sonoma lamb is a summer dish perfected.

Spiced Squab with Fig and Endive
Game pairs beautifully with our Cabernet Sauvignon—both the wine and squab are at once complex, elegant and honest.

Wagyu Steak with Heirloom Tomato and True Corn Pudding
Wagyu steak, well-rested off the grill and sliced across the grain, offers full flavor, pairing perfectly with Jordan Cabernet Sauvignon.

Wine Country Flaky Apple Pie
This simple, flavorful recipe will make it easy for you to create a delicious, flaky apple pie that would make your grandmother proud.