Eric Maczko
Posts by:

Eric Maczko

- Executive Chef

I love organic gardening in my Backyard Garden/Vineyard where I have 55 Albarino Vines and Seasonal Vegetables and Fruits, walks with my Yorkie named LaTour and golfing. My guilty pleasures are Doritos and Mountain Dew first thing in the morning - I don't do coffee...

  • grilled-steak-with-horseradish-cream

    Grilled Steak & Horseradish Cream

    This grilled steak (Chef Eric recommends flank steak) with a horseradish cream pairs delightfully with our Reserve Cabernet Sauvignon.

  • striploin-steak-summer-squash

    NY Striploin with Summer Squash

    This grilled New York Striploin with summer squash and tomatoes just screams for summer and BBQ-incorporate our Rosemary Olive Oil and this is a real treat!

  • Sugo-all'amatriciana

    Sugo all’amatriciana & Pasta

    This dish pairs with our 2012 Rutherford Syrah wine.  This traditional Italian Pasta Sauce is based on Guanciale (cured Pork Jowl), Pecorino cheese and tomato. Originating from the town of Amartice in mountainous Lazio, the …

  • Romenesco-cauliflower-bacon

    Roasted Romanesco and Cauliflower with Applewood Bacon

    A great side dish for Fall, this dish pairs the essence of comfort and simplicity with the flavors of applewood smoked bacon fresh veggies. Great with a succulent steak or fish, or served cold within a salad.

  • best-summer-side-dish

    Perfect Summer Side Dish

    The Blood Orange Citrus Syrup creates a perfect foil for the saltiness of the cheese and is a wonderful balance to your Grilled Hanger Steak.

  • chocolate-truffles

    Chocolate-Cabernet Truffles

    These bittersweet chocolate-cabernet truffles are incredibly decadent … and perfect with a glass of our Rutherford Cabernet Sauvignon.

  • grilled-hanger-steak

    Grilled Marinated Hanger Steak

    You’ll find yourself coming back to this recipe time and again. Enjoy it simply with some crusty Italian bread and a glass of our Rutherford Cab!

  • rack-of-lamb

    Roast Rack of Lamb With Pecan-Herb Crust

    This is a stunning presentation for spring rack of lamb–the combination of pecans and herbs brings out the earthiness in the meat–and surprisingly easy for such an elegant dish.

  • gougeres

    Gruyere Gougeres

    Gougeres are amazingly easy, and an elegant hors d’oeuvre for any party. They also freeze really well, which makes it even easier come party time. Just reheat in a 375 oven until warmed through.

  • beet-goat-cheese-terrine

    Beet and Goat Cheese Terrine

    This terrine makes a beautiful brunch dish for a special gathering. If you can’t find watercress, use baby arugula.

  • potato-gratin

    Manchego-Potato Gratin

    This potato gratin is a classic, and using garden-fresh Yukon golds elevates it to a new level. Serve it beside garden greens and it becomes a meal unto itself.

  • braised-beef-short-ribs

    Braised Beef Short Ribs

    You can’t go wrong with braised beef short ribs, especially if you’re looking to show off a Cabernet Sauvignon. Luscious, rich, fall off the bone meat meets well-structured tannins in a pairing that’s worthy to be called classic.

  • baby-kale-salad-ponzu-vinaigrette

    Baby Kale Salad with Ponzu Vinaigrette

    This fresh, hearty salad is a great one for winter. The vinaigrette pops against the meaty kale, and the colors make for a festive bowl.

  • parmesan-gnocchi

    Parmesan Gnocchi with Mushrooms

    This foolproof method for making gnocchi makes an impressive starter or entree when paired with seasonal wild mushrooms.

  • focaccia-bread

    Italian Focaccia Bread

    A classic recipe to showcase our fresh off the press extra virgin olive oil. This bread is sure to be your new favorite for friends & family to share. Don’t forget to serve with a bowl of fresh olive oil for dipping!

  • blood-orange-cranberry-relish

    Blood Orange Cranberry Relish

    This Blood Orange Cranberry Relish is a gorgeous–and tasty–addition to the Thanksgiving plate.

  • Salt-Crust-turkey

    Salt-Crust Roast Turkey

    This turkey is flavored through with the herbed oil and salts, and kept incredibly moist by the salt crust.

  • beautiful-plate

    How to Make a Beautiful Plate

    Chef Eric shares his pro tips for making food look beautiful on the plate … just in time for Thanksgiving.

  • Miles&Ryan_Squab_Crop

    How to De-bone a Squab (or Quail)

    Eric shows how to de-bone a whole squab (or quail), and Miles and Ryan give it a try.

  • lamb-skewers

    Grilled Marinated Lamb Skewers

    Chef Eric was known around the Napa Valley for these lamb skewers. They are easy to make and pack delicious flavor. Lamb is a classic accompaniment to Cabernet Sauvignon and one of our favorite pairings!

  • grilled-cheese

    Terrace Lounge Grilled Cheese

    This grilled cheese recipe puts a decadent spin on the traditional grilled cheese you grew up with. With its simple ingredients and bold flavors, we serve this alongside our wines at our Terrace Lounge on Friday nights.

  • beef-sliders

    Friday Night Beef Sliders

    These beef sliders with a garlic and kale pesto will be a hit as an appetizer or a full meal anywhere you go.

  • how-to-pair-wine-tips

    Tips on How to Pair Your Wine

    Chef Eric explains how he chooses what food to pair with wine (and vice versa), then gives you three tips to use at home. 1) Know Your Wine. 2) Like and Like Makes Less Like. 3) Pair High Alcohol Wines with High Fat Foods and Low Alcohol Wines with Low Fat Foods. Click below to learn more.

  • seasonal-vegetables-garden-plate

    Seasonal Vegetables:From Garden to Plate

    Chef Eric takes us out to the Round Pond gardens to see what’s fresh, then back to the kitchen to translate it to a meal. Plus … Eric’s three top reasons to love seasonal vegetables.