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    Apple Tart

    By: Feed by Round Pond

    This classic French Apple Tart gives the perfect introduction to Fall with crisp apples flavors marrying with the sweetness from the Blood Orange Syrup – and nothing beats a homemade crust!

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    Archetype’s Lemon Pancakes

    By: Feed by Round Pond

    These lemon pancakes were legend at the old French Blue, and are still Miles’s favorite pick at its reincarnation, Archetype Restaurant.

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    Bacon Scones

    By: Feed by Round Pond

    We pair these bacon and black pepper scones with Blood Orange Bellinis to kick off our new Round Pond Signature Tour.

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    Balsamic Sabayon with Strawberries

    By: Feed by Round Pond

    This simple sabayon takes on unexpected elegance with the addition of Aceto Balsamico Tradizionale, a traditional pairing with strawberries.

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    Beet and Goat Cheese Terrine

    By: Eric Maczko

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

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    BLT Crostini

    By: Feed by Round Pond

    When you slow roast cherry tomatoes, they get caramelized and jammy. They’re delicious on this BLT Crostini, and make fantastic finger foods for any occasion.

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    Braised Beef Short Ribs

    By: Eric Maczko

    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.

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    Braised Wild Boar Sliders

    By: Feed by Round Pond

    A gorgeous, upscale spin on pulled pork sliders. If you can’t find boar, use a pork shoulder roast.

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    Cauliflower Potage

    By: Feed by Round Pond

    Earthy and elegant, this creamy cauliflower soup is a wow for a dinner party. Leave out the roasted apples and it’s easy enough for a weeknight.

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    Chanterelle Risotto

    By: Brian Brown

    I like to harvest my own chanterelles because they’re like an adult Easter egg hunt. They usually pop up after the second big rain of the winter, near the end of fermentation.

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    Chocolate-Cabernet Truffles

    By: Eric Maczko

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

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    Chocolate-Caramel Bar Cookies

    By: Feed by Round Pond

    These cookies are reminiscent of the infamous Millionaire Chocolate Bar dessert at Archetype. Super rich and decadent.

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    Crab & Artichoke Risotto

    By: Feed by Round Pond

    Pairs with our Rutherford Sauvignon Blanc Ingredients 4 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil 2 large artichokes, trimmed (see note) 1 whole Dungeness crab, cooked, cracked and cleaned ¾ lbs Dungeness crab …

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    Crostini with Mission Figs & Ricotta

    By: Feed by Round Pond

    With fig season upon us, the classic rich flavors of fig, prosciutto and creamy cheese, make this dish a guaranteed crowd pleaser.

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    Diver Scallop Ceviche

    By: Feed by Round Pond

    Although elegant, this ceviche couldn’t be easier. Buy “dry,” diver or day boat scallops for the best results.

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    Dora’s Adobo

    By: Feed by Round Pond

    “Adobar” means “to marinate” in Spanish. Here is Dora’s fiery, tangy adobo marinade to use with grilled chicken, pork or beef.

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    Dungeness Crab Croquettes

    By: Feed by Round Pond

    Pairs with our Rutherford Sauvignon Blanc Ingredients for Crab Croquettes 1 lb. Dungeness Crab Meat (free of any shells) 2 eggs 2 Tbsp bread crumbs, plus 2 cups more for breading 2 shallot, minced 1 Tbsp chives, chopped …

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    Filet Mignon with Red Wine Rosemary Reduction

    By: Feed by Round Pond

    Ingredients 4  6-8 oz beef filet, trimmed of fat 2 Tbsp Round Pond Italian Varietal Olive Oil 1 onion, peeled and chopped 1 carrot, peeled and chopped 1 stalk celery, peeled and chopped 1 clove …

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    Friday Night Beef Sliders

    By: Eric Maczko

    For the Slider 2.5 lbs Ground Beef (80:20) ½ cup yellow onion, small diced ½ cup fresh Leek, chopped ½ Tbsp fresh garlic, chopped ½ Tbsp Thyme, chopped 1 tsp Tarragon, chopped `Salt & Pepper …

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    Fried Stuffed Green Olives

    By: Feed by Round Pond

    These addictive fried olives are a signature snack of Chef Eric’s. Stuffed with garlic confit, it makes these olives extra special and addictive!

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    Green Chili & Tomatillo Romesco

    By: Feed by Round Pond

    A classic Spanish sauce meets the Napa Valley. Serve over grilled chicken or white fish, or as a dip with seasonal crudites.

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    Grilled Serrano Ham-Wrapped Pork Tenderloins

    By: Feed by Round Pond

    This dish goes great with a lighter bodied red wine – marry that with a dish of cured ham wrapped around pork, grilled vegetables and let the sparks of summer fly!

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    Grilled Wild Salmon

    By: Ryan MacDonnell

    Owner Ryan MacDonnell is a huge fan of salmon – this is one of her all time favorite recipes. Enjoy with a glass of Sauvignon Blanc and a back patio!

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    Gruyere Gougeres

    By: Eric Maczko

    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.

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    Heirloom Tomato Salad

    By: Feed by Round Pond

    Pondie Gregory Carbone submitted this recipe for our “What do YOU do with Round Pond?” contest – and won. We think it’s a deliciously simple addition to Round Pond recipes!

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    Hot & Spicy Grilled Shrimp

    By: Feed by Round Pond

    If you’re looking for something spicy, flavorful and grill friendly this summer, this grilled shrimp will become your new go-to dish!

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    Lamb and Feta Meatballs with Fig & Apricot Chutney

    By: Feed by Round Pond

    These lamb meatballs make terrific appetizers or hors d’oeuvres served over baby arugula or with toothpicks.

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    Marinated Shrimp And Grilled Artichokes

    By: Feed by Round Pond

    Pairs with our Reserve Sauvignon Blanc or Proprietary White Wine. Ingredients for the Shrimp & Marinade 24 Large Shrimp, peeled and deveined ½ cup Round Pond Italian Varietal Extra Virgin Olive Oil 2 Tbsp Round …

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    Meyer Lemon And Ancho Chili Chicken

    By: Feed by Round Pond

    A spicy twist to your classic BBQ chicken recipe this summer – Serve Chicken with sliced grilled avocado and a squeeze of the grilled lemons!

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    Meyer Lemon Shortbread Cookies

    By: Feed by Round Pond

    Pair with a glass of Round Pond Rutherford Sauvignon Blanc. Ingredients for Cookies 1 cup granulated sugar 1 cup powdered sugar 1 cup unsalted butter, softened 1 cup Round Pond Meyer Lemon Olive Oil 2 …

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    Parmesan Gnocchi with Mushrooms

    By: Eric Maczko

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

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    Pomegranate Cosmo

    By: Feed by Round Pond

    People as us all the time “What do you do with your Syrups” – we have always thought the perfect combination is a cocktail! Enjoy this delightfully sweet & tangy cosmopolitan.

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    Press Restaurant Chocolate Souffle

    By: Feed by Round Pond

    This is one of Ryan’s all-time favorite desserts, from Press Restaurant here in Napa Valley.

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    Roast Rack of Spring Lamb With Pecan-Herb Crust

    By: Eric Maczko

    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.

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    Roasted Corn Salad

    By: Feed by Round Pond

    Fun, fresh, easy and colorful…and did we mention super tasty?!

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    Rutherford Cabernet Beef Stew

    By: Feed by Round Pond

    Pairs with our Rutherford Cabernet Sauvignon Ingredients 5 lb. Beef Chuck Roast 1 cup Apple Wood bacon, small dice 1 cup Heirloom carrots, small dice 1 cup onions, small dice ½ cup celeriac, small dice ¼ cup smoked, sun dried tomatoes 1 Tbsp tomato paste …

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    Ryan’s Best Blow-Out Dinners

    By: Ryan MacDonnell

    People often ask me where to go in Napa Valley for over-the-top dinners. Here are five of my favorite places that I always recommend.

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    Salmon In Filo Over Red Bell Pepper Sauce

    By: Feed by Round Pond

    Pairs with our Rutherford Sauvignon Blanc Ingredients for Salmon 2 salmon fillets, skinned 4 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil ½ pound mushrooms, finely diced 2 large shallots, finely chopped 1 clove …

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    Salt-Crust Roast Turkey

    By: Eric Maczko

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

  • Credit AccidentalWino.com

    Solbar’s Lucky Pig

    By: Feed by Round Pond

    This recipe comes courtesy of Solbar at Solage Resort in Calistoga, and it’s one of Ryan’s favorite to share with her husband.

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    Strawberry Preserves

    By: Ryan MacDonnell

    Straight from the earth to the jar – this preserves recipe goes au naturel with garden fresh strawberries and a pop of lemon juice to make a sweet barely set syrup.

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    Stuffed Quail with Mushrooms

    By: Feed by Round Pond

    This savory showstopper is perfect for elegant get-togethers … and for our Rutherford Cab.

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    Zucchini and Goat Cheese Cake

    By: Feed by Round Pond

    Celine requests this beautiful zucchini and goat cheese cake whenever her mother visits from France. It makes a lovely light meal.

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    ZuZu Restaurant Classic Paella

    By: Feed by Round Pond

    We are excited to share with you a classic Valencia-style paella recipe compliments of ZuZu Restaurant in Napa.