• Round-Pond-Blood-Orange-Olive-Oil-and-Syrup

    10 Ways to Use Our Blood Orange Oil & Syrup

    By: Feed by Round Pond

    From cocktail to dessert, we’ve got all sorts of fun ways to use our Blood Orange Olive Oil and Syrup here. Become a chef in just a drizzle.

  • rock-shrimp-ceviche

    Blood Orange Rock Shrimp Ceviche

    By: Jamie Prouten

    This bite sized rock shrimp ceviche is the perfect combination of tangy and sweet, that pairs wonderfully with our Rutherford Sauvignon Blanc.

  • BloodOrangeMargarita_Brandon_CityWineryEasy

    Dirty Ancho Blood Orange Margarita

    By: Feed by Round Pond

    Tart, hot, sour and sweet … this Dirty Ancho Blood Orange Margarita is a fun new spin on the traditional.

  • Round Pond's Napa inspired twist to the classic Chicago Hot Dog

    Chicago Hot Dog – Napa Style

    By: Jamie Prouten

    Winery Chef, Jamie Prouten, has created a unique take on the classic “Chicago Dog”. With pickeled ramps & a pretzel bun, this dog really has some “Napa Style”.

  • Chicago's Siena Tavern's Gnocchi with Truffle Cream Sauce

    Gnocchi with Truffle Cream by Siena Tavern

    By: Feed by Round Pond

    This decadent recipe come to us compliments of Chef/Partner of Chicago’s Siena Tavern, Fabio Viviani. Creamy, dense, and cheesy, this gnocchi is sure to impress.

  • Chicago. Aerial view of Chicago downtown at twilight from high a

    Live Like a Local: Chicago

    By: Feed by Round Pond

    Over the years, we’ve loved sharing Napa Valley hot spots with our loyal followers.  These popular “live like a local” posts have featured everything from hiking trails, to best breakfasts, to blow out dinners, and many in between.  …

  • Grilled-Rib-Eye-steak

    Roasted Rib Eye Steak with Golden Chanterelles

    By: Feed by Round Pond

    We are excited to share this recipe complements of the Napa Valley Bistro in Napa California. Known for their American cuisines, this dish is one of their specialties!

  • Herb Chutney

    Dabba’s Herb Chutney

    By: Feed by Round Pond

    This secret ever-popular Herb Chutney, comes courtesy of Dabba Food Truck, and is wonderful with sautéed vegetables, grilled meats, and can even add a great kick to a steamed or poached fish.

  • Shaved Asparagus and Fennel Salad

    Shaved Asparagus and Fennel Salad

    By: Feed by Round Pond

    Shared with us by Chef Giovanni Guerrera of Food Shed in Napa, this fantastic and simple recipe has bright flavors of tangy lemon, balanced with creamier notes of salty cheese.

  • Ahi-Tuna-Tostada

    Ahi Tuna Tostada

    By: Jamie Prouten

    A killer pairing with our newly released 2015 Rutherford Sauvignon Blanc! The preserved lemon and avocado bring out the mouth-watering acidity excellently.

  • Pork-Rillet

    Fennel Pollen Pork Rillete

    By: Jamie Prouten

    The sweetness from the membrillo, the hint of salt from the bacon and the perfect acid pop whole grain mustard balances the pork rillete perfectly with our Proprietary Red.

  • shrimp-cocktail

    Oven Roasted Shrimp Cocktail

    By: Feed by Round Pond

    Inspired from EPIC Steak’s shrimp cocktail in San Francisco, this appetizer includes oven roasted shrimp and a cocktail sauce with chili oil & lemon juice.

  • wine-country-cioppino

    Wine Country Cioppino

    By: Jamie Prouten

    Inspired by the plethora of fresh seafood offered in San Francisco, Chef Jamie has created this wine country cioppino featuring clams, shrimp & crab.

  • Olive-Arrancini

    15 of Our Favorite Appetizers

    By: Feed by Round Pond

    We’ve put together our favorite appetizers – a few brand new ones from Winery Chef Jamie Prouten and a few of our favorites from the year – enjoy!

  • goat-cheese-stuffed-figs

    Goat Cheese Stuffed Figs

    By: Feed by Round Pond

    A fantastic combination of flavors in these goat cheese stuffed figs with a cassis glaze! Sweet from the figs, creamy tang from the goat cheese and salt from the pancetta – it’s sure to please.

  • chicken-liver-mousse

    Chicken Liver Mousse

    By: Jamie Prouten

    Want to impress all of your foodie friends? Whip up this chicken liver mousse, serve with crackers or crostini, and they’ll beg for the recipe!

  • cauliflower-soup

    Cauliflower Soup

    By: Jamie Prouten

    A simple, delicious cauliflower soup that will warm up your guests whether as an appetizer in espresso cups or as the first course.

  • housemade-chip-caviar

    Housemade Chip with Caviar

    By: Jamie Prouten

    This housemade chip with crème fraiche and caviar is so simple, yet so delicious at the same time, plus it pairs wonderfully with our Reserve Sauvignon Blanc!

  • fried-chicken-deviled-eggs

    Fried Chicken Deviled Eggs

    By: Jamie Prouten

    Add a little bit of Southern charm to your next batch of deviled eggs! These Fried Chicken Deviled Eggs are sure to be a welcomed twist on a classic appetizer.

  • Peppermint-Marshmallows

    Peppermint Marshmallows

    By: Jamie Prouten

    The perfect winter treat! These homemade Peppermint Marshmallows features everything to combat those winter blues – peppermint, white chocolate and candy canes.

  • baked-ham

    Brown Sugar Baked Ham

    By: Feed by Round Pond

    A simple, yet utterly delicious baked ham recipe with a crispy brown sugar crust, plus most of these ingredients are already in your pantry!

  • Lemon-Thyme-Shortbread

    Lemon Thyme Shortbread Cookies

    By: Elizabeth Salomon

    These small, buttery shortbread cookies are packed with the flavors of fresh lemon and lemon thyme and sure to be a crowd-pleaser.

  • Vinegar-Brined-Turkey

    Brined Turkey & Cranberry Orange Compote

    By: Jamie Prouten

    This roasted vinegar-brined turkey with cranberry orange compote is a wonderful addition to your Thanksgiving table – whether for today or future holidays.

  • Greek-Yogurt-Cheesecake

    Greek Yogurt Cheesecake

    By: Feed by Round Pond

    That first smooth bite of this cheesecake may never allow you to go back to regular cheesecake again.

  • tomato-basil-soup

    Tomato Basil Soup

    By: Feed by Round Pond

    This Tomato Basil Soup is Ryan’s mother-in-law’s favorite dish that has been in the family for many, many years.

  • grandmas-raspberry-angel-pie

    Raspberry Angel Pie

    By: Jamie Prouten

    Chef Jamie is sharing his grandma’s raspberry angel pie with us – so good that he was sent to his room many times!

  • Molasses-Cookies

    Grandma Jean’s Molasses Cookies

    By: Feed by Round Pond

    Handed down by our Marketing Manager’s Grandma Jean – the recipe for these molasses cookies was handed down to Grandma Jean by her great Aunt Ann.

  • Chicken-Paprikash

    Grandma Anna’s Chicken Paprikash

    By: Feed by Round Pond

    Our Director of Hospitality, Liz, is sharing her family’s Chicken Paprikash with us from her Grandma Anna, who came over from Hungary.

  • Chocolate-Mousse-Pie

    Grandma Trudy’s Chocolate Mousse Pie

    By: Feed by Round Pond

    This Chocolate Mousse Pie comes from our Trade Sales and Marketing Assistant, Nicole’s Great Aunt Trudy. Her mom, Teresa Lockett, made this pie every year for Thanksgiving and Christmas growing up. If there was a year she didn’t …

  • lemon-chicken-soup

    Giagia Soula’s Greek Chicken Soup

    By: Feed by Round Pond

    This recipe for Avgokofti (Greek Lemon Egg Chicken Soup) comes to us from our accounts payable specialist, Sia, and her Giagia (Greek for Grandma) Soula.

  • Apple-Pudding

    Nana B’s Apple Pudding

    By: Daphne Blackmer

    Also known as apple crisp, our gardener Daphne is sharing her Nana B’s recipe for apple pudding. Nana B was born in 1888 – this picture is in the kitchen of the home where she …

  • Empanadas

    Grandma Gigi’s Empanadas de Pino

    By: Feed by Round Pond

    This recipe comes to us from Assistant Tasting Room Manager, Christina’s grandma GiGi. These ground meat empanadas include a hard boiled egg and olives.

  • aebelskives

    “Old Fashioned” Aebleskives

    By: Feed by Round Pond

    It’s always a special occasion whenever aebleskives (Danish pancakes) are made, but you do need a special pan for them, so that they become spherical.

  • olive-oil-madeleines

    Live.Happy.Inspired’s Olive Oil Madeleines

    By: Feed by Round Pond

    In September, we had the pleasure of hosting Lauren from the Live.Happy.Inspired blog. From that trip, Lauren created these wonderful Olive Oil Madeleines with a Lemon Earl Grey Glaze that we are absolutely in love with!

  • butternut-squash-bruschetta

    Butternut Squash Bruschetta

    By: Jamie Prouten

    Kickoff the Fall season with this butternut squash bruschetta made with homemade ricotta and crispy sage. It’s one to immediately put on the shopping list.

  • cucumber-melon-gazpacho

    Cucumber & Melon Gazpacho

    By: Jamie Prouten

    A new take on gazpacho with melon and cucumber for a refreshing appetizer or soup course that is also featured on our newest Estate Tasting.

  • short-rib-sope

    Short Rib Sope

    By: Jamie Prouten

    A sope can be thought of as a thick tostada. Here, we’ve topped it with a beef short rib, Dora’s salsa, goat cheese, and our Chili Infused Olive Oil.

  • lemon-syrup-cake

    Lemon Syrup Cake

    By: Feed by Round Pond

    There is just something so delicious about anything lemon – put it in a cake and it takes it to an entire new scrumptious level!

  • grilled-steak-with-horseradish-cream

    Grilled Steak & Horseradish Cream

    By: Eric Maczko

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

  • garlic-caesar-dressing

    Garlic-Caesar Vinaigrette

    By: Jamie Prouten

    Caesar dressing: a creamy dressing topped with Parmesan cheese. Chef Jamie’s uses our olive oils for a vinaigrette that is reminiscent of the classic.

  • basil-vinaigrette

    Basil Vinaigrette

    By: Feed by Round Pond

    Is there anyone who doesn’t love basil? Use this dressing on a number of salads, including the classic caprese with fresh tomatoes and mozzarella.

  • pancetta-vinaigrette

    Pancetta Vinaigrette

    By: Jamie Prouten

    This dressing adds a savory quality and depth to your meal. With pancetta, ketchup, and Chili Infused Olive Oil, this isn’t your normal vinaigrette!

  • garlic-caesar-dressing

    5 “To Die For” Salad Dressings

    By: Feed by Round Pond

    Since Fall equinox is still a few weeks away, we thought this would be the perfect time to share a few favorite salad dressings to help finish off summer.

  • Grilled Eggplant With Tomatoes & Mozzarella

    Grilled Eggplant, Tomatoes & Mozzarella

    By: Daphne Blackmer

    This delicious recipe brings together all the bright flavors of summer while utilizing the bounty of your garden. This vegetarian dish marries the fresh flavors of basil, tomatoes, eggplant, mozzarella and Round Pond’s limited production Balsamico Tradizionale.

  • Heirloom-Tomato-and-Burrata-Salad

    Heirloom Tomato & Burrata Salad

    By: Jamie Prouten

    August is when we typically have an overabundance of tomatoes. Chef Jamie has a delicious tomato & burrata salad to take care of some of those tomatoes!

  • summer-squash-spaghetti-halibut

    Summer Squash Spaghetti & Halibut

    By: Jamie Prouten

    Summer squash is usually thought of as being sliced and grilled, but Chef Jamie has a great way in using the plethora of squash and zucchini you are finding in your garden: Spaghetti Style!

  • Padron peppers

    Blistered Padron Peppers

    By: Daphne Blackmer

    Padron peppers are harvested when still sweet, typically at a length of 2 inches. Of course, there is no guarantee that there may not be a surprise hot one!

  • basil-pesto

    Daphne’s Classic Basil Pesto

    By: Daphne Blackmer

    Got a lot of fresh garden basil? Our Master Gardner Daphne has shared her classic basil pesto recipe with us. Plus a great tip on freezing so you can enjoy the flavors of summer year-round!

  • blueberry-lemon-verbena-shrub-mocktail

    DIY Shrub & Mocktail

    By: Feed by Round Pond

    The shrub has become the perfect marriage between seasonal fruits from our winery garden combined with the vibrant flavors of our vinegars, syrups and olive oils. We hope you enjoy our easy 10 step guide to making a shrub at home!

  • blueberry-lemon-verbena-shrub-mocktail

    Blueberry & Lemon Verbena Mocktail

    By: Jamie Prouten

    Our second offering to celebrate the summer time! With fresh blueberries and lemon verbena picked straight from the winery garden, this shrub mocktail will quench any thirst.

  • strawberry-ginger-shrub-mocktail

    Strawberry & Ginger Mocktail

    By: Feed by Round Pond

    Ever heard of a shrub? We love them – especially as a mocktail! It’s the perfect thirst quencher on a warm summer day…or any day for that matter. Ingredients: 1 cup water 1 cup sugar …

  • garlic-aioli-with-toast

    Classic Garlic Aioli

    By: Feed by Round Pond

    This simple garlic aioli is a wonderful condiment for many dishes: with cut bread as an app or spread on your favorite sandwich. Quick, easy & delicious!

  • oyster-mignonette

    Oyster with Carrot-Lime Mignonette

    By: Jamie Prouten

    A refreshing twist on a classic mignonette sauce with carrot and lime juice over an oyster that pairs perfectly with a glass of chilled Sauvignon Blanc.

  • vadouvan-chicken-sandwich

    Vadouvan Chicken Sandwich

    By: Jamie Prouten

    This vadouvan spice blend is complemented with the acidity of the grilled lemon aioli, leaving your guests wanting another bite of this chicken sandwich!

  • tableside-vinaigrette

    Tableside Vinaigrette

    By: Nicole Wells

    This simple vinaigrette is great for an every day meal – whether adding a protein for a full meal or as the first course to dinner. Ingredients: 2 Tbsp Round Pond Estate Sangiovese Blend Red Wine …

  • Summer-Beet-Salad-Peaches

    Beet Salad with Peaches

    By: Jamie Prouten

    A tribute to the passing from spring to summer – this beet salad has the last of the beets from the season paired with the ultimate summer fruit: peaches.

  • striploin-steak-summer-squash

    NY Striploin with Summer Squash

    By: Eric Maczko

    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!

  • Marinade, Grilled Meat Marinade, grilling

    Red Wine Herb Marinade

    By: Jamie Prouten

    Ideal for your Red Wine Pairings, this Red Wine Herb Marinade is the perfect companion this summer when firing up the grill!

  • roasted-carrot-salad

    Roasted Carrot Salad

    By: Jamie Prouten

    This roasted carrot and avocado salad pairs perfectly with our Open Faced, Shaved, Herb Roasted Leg of Lamb Sandwich.

  • shrimp crepe

    Crepe with Shrimp and Corn

    By: Feed by Round Pond

    This delicious crepe filled with grilled shrimp and sauteed white corn is sure to be a hit.

  • TunaMelonNapoleon1

    Melon & Tuna Napoleon

    By: Feed by Round Pond

    This napoleon is the ideal crowd-pleaser for any of your summer soirees.

  • MushroomTart2

    Asparagus & Morel Mushroom Tart

    By: Feed by Round Pond

    Featured in our April 2015 club shipment, this Asparagus & Morel Mushroom Tart highlights our Lemon Pepper Olive Oil delightfully. Ingredients: 2 sheets puff pastry dough (8” x 10”) 1 egg yolk, beaten with 1 Tbsp water …

  • Fresh and young corn grilled.Selective focu on the second corn

    Grilled Corn on the Cob with Chili-Lime Butter

    By: Feed by Round Pond

    Featured in our June 2015 club shipment, this grilled corn on the cob with chili-lime butter ups the ante for your backyard BBQs.

  • roasted-yellow-beets-blood-orange-oil-recipe

    Roasted Yellow Beets with Blood Orange Oil

    By: Feed by Round Pond

    Need a quick side dish? We have just the one with yellow beets, blood orange olive oil, red wine vinegar, and sea salt. It’s an easy and gorgeous showstopper.

  • burrata-asparagus-arugula-pesto

    Burrata Cheese with Asparagus & Arugula Pesto

    By: Feed by Round Pond

    Burrata, crispy quinoa, and baked asparagus pull together into one delicious dish.

  • pork-tenderloin-huckleberries-herb-agro-dolce

    Seasoned Pork Tenderloin with Herb Agro Dolce

    By: Feed by Round Pond

    Featured on our spring olive mill tasting, this pork tenderloin features seasonal huckleberries and an herb agro dolce that highlights our vinegars. Ingredients: 1 each pork tenderloin, cleaned 4 Tbsp smoked paprika 1 tsp cayenne …

  • glazed-baby-carrots

    Glazed Baby Carrots

    By: Jamie Prouten

    These Meyer Lemon, Honey and Black Pepper glazed carrots are the perfect side dish, with complementing flavors of sweet and spicy.

  • avocado-hearts-palm-salad

    Avocado, Hearts of Palm & Red Onion Salad

    By: Jamie Prouten

    A simple yet elegant dish that celebrates the beginning of spring with fresh avocados.

  • Tiramisu

    Sponge Cake Pie

    By: Feed by Round Pond

    You know you love these treats – cream filled sponge cakes. Well this is the ultimate in desserts…and quick to make too!

  • Corn-Dog-Casserole-filtered

    Corn Dog Casserole

    By: Feed by Round Pond

    Who would have thought to join the two…? We have. Guaranteed to be the favorite at your next pot luck!

  • smoked-salmon-lollipop

    Smoked Salmon Lollipop

    By: Jamie Prouten

    A delightful, utensil free appetizer that features our Meyer Lemon Olive Oil from the New Mill Experience.

  • baby-lettuce-red-wine-vinaigrette

    Baby Lettuces with Red Wine Vinaigrette

    By: Feed by Round Pond

    The ultimate in simple vinaigrettes! Featuring baby lettuce and our Sangiovese Blend Red Wine Vinegar, this dish is made table side during our New Mill Experience.

  • cheese-fondue

    Fireside Cheese Fondue

    By: Feed by Round Pond

    A perfect appetizer to put together for a communal gathering – just make sure to have enough dipping forks for everyone!

  • Sugo-all'amatriciana

    Sugo all’amatriciana & Pasta

    By: Eric Maczko

    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 …

  • clams-in-white-wine-and-saffron-sauce

    Clams In White Wine & Saffron Sauce

    By: Feed by Round Pond

    A great dish to share with friends and family. Pass the fresh loaf of French baguette around and simply enjoy life.

  • spring-meyer-lemon-shortbread

    Meyer Lemon Shortbread Cookies

    By: Feed by Round Pond

    These cookies are light and buttery with the perfect pairing of lemon citrus.

  • Green-Goddess-Dressing

    Round Pond Green Goddess Dressing

    By: Feed by Round Pond

    A fabulous way to use our Sangiovese Blend Red Wine Vinegar, this green goddess dressing is quite tasty! Ingredients: 1 bunch watercress ¾ cup plain nonfat yogurt 1/3 cup mayonnaise 2 Tbsp fresh parsley 2 …

  • Roasted-Beet-Salad

    Roasted Beet Salad

    By: Feed by Round Pond

    Check out the roasted beet salad with the addition of grapefruit that provides a balance of earthiness with a splash of acidity. The acidity with using a citrus component is a perfect complement to a fruity and acidic Sauvignon Blanc.

  • Buckwheat-crepe-with-smoked-salmon

    Buckwheat Crepe with Smoked Salmon Roulade

    By: Feed by Round Pond

    These crepes are salty, smokey, and creamy all at once. At first glance, these may seem difficult to make but they are actually quite easy.

  • smoked-salmon-eclairs

    Smoked Salmon Eclair

    By: Feed by Round Pond

    Typically thought of as sweet, these smoked salmon eclairs will change your way of thinking! These savory eclairs are a perfect appetizer.

  • fresh-herb-omelet

    Fresh Herb Omelet

    By: Feed by Round Pond

    This melt-in-your-mouth omelet may be your new favorite breakfast dish! By baking all of the ingredients instead of cooking in a pan, this omelet will be the epitome of light and fluffy.

  • seared-arctic-char

    Seared Arctic Char

    By: Feed by Round Pond

    This seared arctic char is accompanied by a great assortment of fingerling potatoes, clams, garlic cream, and Round Pond Olio Nuovo.

  • kale-salad-citrus

    Kale Salad with Citrus Vinaigrette

    By: Feed by Round Pond

    Take advantage of the Winter citrus bounty with this vibrant and super flavorful salad. Pairing meaty kale with the smooth flavor our Blood Orange Olive Oil.

  • blood-orange-old-fashioned

    Blood Orange Old Fashioned

    By: Feed by Round Pond

    A Napa spin on a classic drink.

  • cherry-lemon-bomb-cocktail

    Cherry Lemon Bomb Cocktail

    By: Feed by Round Pond

    A quadruple hit of lemon in various forms meets wild Italian cherries … dare we say, it’s da bomb?

  • london-calling

    London Calling

    By: Feed by Round Pond

    If you’re a gin drinker, you’ve got to try this cocktail. Two types of gin and England’s quintessential gin pair up with our Blood Orange Citrus Syrup and blood lime.

  • blood-moon-old-fashioned

    Blood Moon Old Fashioned

    By: Carrie Baker

    A citrusy spin on the old fashioned, with a warm hue perfect for the holidays!

  • Bloody-Corpse-Reviver

    Bloody Corpse Reviver

    By: Feed by Round Pond

    A refreshing, festive cocktail for the holidays!

  • pom-pom-martini

    Pom Pom Martini

    By: Feed by Round Pond

    Reminiscent of a Ventian Spritz, this gorgeous cocktail is fizzy, sour and sweet.

  • pomegranate-tom-collins

    Pomegranate Tom Collins

    By: Feed by Round Pond

    Our Pomegranate Syrup gives punch to this spin on the classic Tom Collins.

  • Pomegranate-Napan

    Pomegranate Napan

    By: Feed by Round Pond

    The flavors of Napa convene in this gorgeous cocktail … pomegranate, lime and orange.

  • meyer-lemon-collins

    Meyer Lemon Collins

    By: Feed by Round Pond

    Tart, sweet, and altogether gorgeous.

  • Pumkin-Milkshake

    Pumpkin Pie Milkshake

    By: Feed by Round Pond

    This recipe can work with just about any leftover pie! Mix it up with your personal favorites.

  • shepherd's-pie

    Thanksgiving Leftover Shepherd’s Pie

    By: Feed by Round Pond

    This easy Shepherd’s pie is a great way to “repurpose” holiday leftovers.

  • Olive-Arrancini

    Fried Olive Risotto Arrancini

    By: Feed by Round Pond

    A show-stopping appetizer for your holiday parties. Pair with our Reserve Sauvignon Blanc.

  • Garden-Beef-Stew

    Wine Country Beef Stew

    By: Feed by Round Pond

    This simple stew is one we love here at Round Pond, using the bounty from the garden to warm our kitchens and tummies on cold days. Pair it with glasses of our Reserve Cabernet Sauvignon.

  • Lemon-Blueberry-Loaf

    Lemon Blueberry Yogurt Loaf

    By: Feed by Round Pond

    This recipe came courtesy of a loyal Round Pond fan, Barbara Ferguson Siebeneick. Gorgeous, delicious and perfect for the holidays!

  • Chocolate-Budino-Cake

    UVA Trattoria’s Chocolate Budino Cake

    By: Feed by Round Pond

    This recipe was shared with us by UVA Trattoria in Napa. This Chocolate Budino Cake has been a staple at UVA–and a staff favorite of Round Pond’s–for years (and it’s gluten free!). The perfect ending to a meal.

  • tomato-soup

    Bistro Jeanty’s Cream of Tomato Soup in Puff Pastry

    By: Carrie Baker

    This recipe comes from Bistro Jeanty in Yountville. It’s one of their signature recipes, and a must order when at the restaurant.

  • blood-orange-vinaigrette

    Blood Orange Vinaigrette

    By: Feed by Round Pond

    Infused with the special flavor of blood oranges, this vinaigrette is a gorgeous sunset-colored hue and plays well with all sorts of fixings.