Cooking 101

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 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.

March 31, 2019 Alec Graham, Chef De Cuisine of Foley Food & Wine Society, shows us how to make a decadent Wild Mushroom Risotto.  INGREDIENTS  1 ounce dried morel mushrooms1…

April 22, 2019 You don’t need a grill to get a great porterhouse steak.  INGREDIENTS 1 ½ lb Boneless Ribeye Steak, about 2 inches thick4 ounces of softened butter2 tablespoons…

May 19, 2019 A quick and delicious salad in just 10 minutes.  INGREDIENTS 8 Large scallops, cleaned, rinsed, and dried 1 tablespoon butter 1 tablespoon vegetable oil 2 navel oranges,…

JUNE 18, 2019 INGREDIENTS 1 lbs. Heirloom Carrots, roughly chopped 1 white onion, diced 4 cloves garlic, roughly chopped ¼ cup white wine 2 bay leaves 2 tablespoons olive oil…

Grilled Porterhouse Steak with Garlic Confit and Roth Cabernet Sauvignon