Videos

Chef Shane McAnelly prepares grilled center cut pork loin with red flannel hash, beets, parsnip, potato and mushroom cream, paired with the 2016 The Four Graces Willamette Valley Pinot Noir….

INGREDIENTS 2 lobster tails, meat removed and diced, shells reserved 2 tablespoons shallot, minced 2 tablespoons butter ½ cup chardonnay ¼ cup heavy cream 1 lemon, juiced 2 tablespoons parsley,…

INGREDIENTS 2 cans of chickpeas, drained 1 cup tahini 1 cup of olive oil 2 lemons, juiced 20 cloves of garlic 2 tablespoons parsley, finely chopped 1 teaspoon smoked paprika…

INGREDIENTS 1 lb ground beeF 4 pretzel buns 8 ounces of brie cheese, sliced 1 head of living butter lettuce 4 ounces fig spread 6 ounces San Daniele Prosciutto 2…

JANUARY 22, 2018 See how the Foley Food & Wine Society celebrated the holiday season across four of our iconic Sonoma estates, including Chalk Hill, Foley Sonoma, Lancaster and Roth…

JANUARY 22, 2018 The Foley Food & Wine Society spread cheer throughout Santa Barbara County with holiday fun and festivities at Firestone, Foley Estates and Lincourt.

JANUARY 25, 2018 Chef Shane McAnelly prepares grilled Sonoma lamb loin with rustic smashed potatoes, caramelized carrots and cabernet sauce, paired with the 2015 Roth Cabernet Sauvignon.

FEBRUARY 1, 2018 Chef Shane McAnelly prepares a classic Bouillabaisse with petrale sole, clams, mussels, shrimp and rouille, paired with the 2015 Chalk Hill Chairman’s Club Viognier.

FEBRUARY 14, 2018 Sebastiani’s true-to-the-heart wine club loyalists spent the afternoon rockin’ out to love and the sweet sounds of the Poyntlyss Sisters Band, a Sebastiani Summer Concert Series favorite. …

FEBRUARY 21, 2018 Heather Braniff and Bre Taylor discuss wine events this week and weekend in Napa, Monterey and the Central Coast. Read the full write-up of all the events going on…