This recipe is from Greg Cole, former owner of Cole’s Chop House and Celadon restaurants. Cole is manager of the culinary program for Napa Farmers Market.
Tri-Tip Sandwiches with Cabernet Cabbage & Blue Cheese Dressing
“We think a great strategy for salads in fall and winter is roasting the season’s hearty root vegetables and fruits and serving them at room temperature, tossed in a dressing that brings out their flavors. Here, we’ve chosen celery root, kohlrabi, fennel, and apples, roasted in stages to bri…
Puff Pastry Twists with Proscuitto, Cheese, Egg and Lemon Cream Sauce
From classic cocktails to modern mixology, nothing gets you in the spirit like a fancy drink with friends and family. Be everyone's favorite holiday hostess with these drink recipes that are sure to impress your guests.
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Pairs Napa Valley Sesame Salmon Burger with Citrus Soy Mayonnaise
This is a rich, earthy spread, but also a healthy one. The amount of oil you will need to puree the mixture to a spreadable consistency will depend upon how much oil is in the olives and the tomatoes. I made this to use on Chef Garnier’s Tapenade Flatbreads, but any tapenade of your choice, …