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2008 Jordan Chardonnay
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Recipes
Braised Ramps with Onaga
Duck Confit
Garden Tempura
Grilled Cornish Hens
Grilled Japanese Eggplant with Radicchio and Endive
Grilled Sand Dabs with Braised Morels and Roasted Cipollini
Grilled Soft Shell Crab with Squash Blossom Potato Purée
Grilled Tenderloin of Veal in Heirloom Consommé
Hanger Steak and Asparagus Salad
Hoisin Glazed Pork Shoulder
Jordan Olive Oil and Chardonnay Pound Cake
Maui Onion Soup
Meyer Lemon and Lemon Verbena Ice Cream
Onaga Tiradito
Pan-Roasted Cauliflower and American Caviar
Rabbit Confit
Roasted Breast of Duck with “Pickled” Porcini
Roasted Butternut Squash Soup
Roasted Sonoma Peach with Wildflower Honey and Mascarpone
Romaine and Sweet Pea Soup
Seviche with Avocado Cucumber Relish
Sonoma Lamb and Our First Peas
Sonoma Lamb with Garden Ratatouille
Spiced Squab with Fig and Endive
Summer Cobbler
Wagyu Steak with Heirloom Tomato and True Corn Pudding
Extra Virgin Olive Oil
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