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    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.

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    Avocado, Hearts of Palm, and Red Onion Salad

    By: Jamie Prouten

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

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    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!

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    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!

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    Smoked Salmon Lollipop

    By: Jamie Prouten

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

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    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.

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    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!

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    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 …

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    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.

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    Meyer Lemon Shortbread Cookies

    By: Feed by Round Pond

    The perfect accompaniment for counting down the days with a glass of Round Pond Rutherford Sauvignon Blanc.

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    Round Pond Green Goddess Dressing

    By: Feed by Round Pond

    Ingredients: 1 bunch watercress ¾ cup plain nonfat yogurt 1/3 cup mayonnaise 2 Tbsp fresh parsley 2 Tbsp fresh dill 2 Tbsp fresh basil 2 Tbsp green onion 1 Tbsp mint 1 tsp Round Pond …

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    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.

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    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.

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    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.

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    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.

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    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.

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    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.

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    Blood Orange Old Fashioned

    By: Feed by Round Pond

    A Napa spin on a classic drink.

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    Cherry Lemon Bomb

    By: Feed by Round Pond

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

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    Blood Moon Old Fashioned

    By: Carrie Baker

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

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    Pom Pom Martini

    By: Feed by Round Pond

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

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    Pomegranate Tom Collins

    By: Feed by Round Pond

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

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    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.

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    Pomegranate Napan

    By: Feed by Round Pond

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

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    Meyer Lemon Collins

    By: Feed by Round Pond

    Tart, sweet, and altogether gorgeous.

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    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.

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    Thanksgiving Leftover Shepherd’s Pie

    By: Feed by Round Pond

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

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    Fried Olive Risotto Arrancini

    By: Feed by Round Pond

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

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    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.

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    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!

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    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.

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    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.

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    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.

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    Spinach Salad with Manchego Cheese & Grilled Portobello Mushrooms

    By: Feed by Round Pond

    We are pleased to share this recipe with you from one of our awesome club members! We love to learn how you use our products at home, and this recipe showcases 3 different Estate Olive Oils! Thanks for sharing Michael!

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    Garden Tomato Sauce

    By: Ryan MacDonnell

    One of Ryan’s very favorite traditional tomato sauces she makes with her girls. Perfect on pasta, pizza, bruschetta or even poured over your fried eggs in the morning!

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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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    Roasted Romanesco and Cauliflower with Applewood Bacon

    By: Eric Maczko

    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.

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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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    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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    Tomato Tart

    By: Feed by Round Pond

    This recipe is crispy and delicious, and the perfect way to enjoy the bounty of plump summer tomatoes.

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    Pickled Zucchini

    By: Feed by Round Pond

    A simple and fantastic way to highlight the overabundance of summer zucchini. With the vinegar, fennel and chili flakes, these were become a new staple for your kitchen!

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    Grilled Spanish Garlic Bread

    By: Feed by Round Pond

    The perfect grilled garlic bread – fresh, easy and delicious!

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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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    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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    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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    Perfect Summer Side Dish

    By: Eric Maczko

    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.

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    Hamburgers With Red Wine BBQ Sauce

    By: Feed by Round Pond

    Try this tasting yet tangy hamburger recipe, next time you want to grill this summer.

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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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    Black-Eyed Pea Salad

    By: Feed by Round Pond

    One of our most classic recipes to highlight our Cabernet-Merlot Red Wine Vinegar. A Must Try!

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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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    Roasted Corn Salad

    By: Feed by Round Pond

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

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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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    Lemon Hemp Seed Pesto

    By: Feed by Round Pond

    Submitted by Pondie Sophia DiSantis, this gem won our “What do YOU do with Round Pond?” recipe contest! A fresh, delicious, summery dish.

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    Stacked Goat Cheese Caprese Salad

    By: Feed by Round Pond

    Light, colorful, simple and flavorful – try out this recipe by our very own Diane Cline!

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    Summer Bubbly

    By: Feed by Round Pond

    The perfect cocktail on a hot summer day! Refreshing and sweet all at once.

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    Pomegranate Cosmo

    By: Feed by Round Pond

    People ask 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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    Cabernet-Merlot BBQ Sauce

    By: Feed by Round Pond

    The perfect BBQ sauce for your grilled meats or as a dipping sauce.

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    Lavosh “Pizza” with Grilled Tomatoes and Balsamic

    By: Feed by Round Pond

    Lavosh, an Armenian flatbread, makes it easy to pull together a “pizza.” This one combines grilled heirloom tomatoes with aged balsamic vinegar and lamb sausage for something truly special.

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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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    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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    Grilled Marinated Hanger Steak

    By: Eric Maczko

    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!

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    Roast Rack of 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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    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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    Swordfish Over Linguine

    By: Feed by Round Pond

    Be healthy and happy with this swordfish and pasta dish. This meal sure is tasty–especially with a glass of our Sauvignon Blanc!

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    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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    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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    Baby Kale Salad with Ponzu Vinaigrette

    By: Eric Maczko

    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.

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    Meyer Lemon Olive Oil Cake

    By: Feed by Round Pond

    This light and fluffy cake, featured at our olive mill, has just a hint of lemon and is the perfect way to finish any meal.

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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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    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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    Italian Focaccia Bread

    By: Eric Maczko

    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!

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    Turkey Sandwich With Blood Orange Cranberry Spread

    By: Feed by Round Pond

    Perfect for the day after thanksgiving–or simply make to create the wonderful flavors of the holidays!

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    Blood Orange Brownies

    By: Carrie Baker

    A fan favorite from 2014!

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    Blood Orange Cranberry Relish

    By: Eric Maczko

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

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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.

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    Fennel & Orange Salad

    By: Feed by Round Pond

    A salad as pleasing to the eye as it is to the palette.

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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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    Dora’s Garden Salsa

    By: Feed by Round Pond

    Dora’s salsa–made from veggies and chiles gathered from the Round Pond garden–is a mainstay during the busy harvest season here.

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    Chanterelle Risotto

    By: Feed by Round Pond

    We 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 Fall.

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    Pan-Roasted Squab

    By: Feed by Round Pond

    Start this recipe a day ahead and cook the legs at the same time as the sauce, then let the sauce rest and the breast marinate overnight. The next day, the dish pulls together in a snap.

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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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    Zucchini Blossom Pizzettas

    By: Feed by Round Pond

    These mini pizzas are gorgeous … and fun for kids to assemble all by themselves.

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    Chocolate Zucchini Bread

    By: Feed by Round Pond

    The subtle richness of chocolate in this zucchini bread–from Ryan’s mother-in-law–makes it extra special. Try toasting a slice and slathering with peanut butter.

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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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    Spiced Pear Collins Cocktail

    By: Feed by Round Pond

    Compliments of The Thomas Restaurant in Napa California, they were kind enough to share one of their signature cocktail recipes!

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    Grilled Marinated Lamb Skewers

    By: Eric Maczko

    These grilled marinated lamb skewers are easy to make and pack delicious flavor. Lamb is a classic accompaniment to Cabernet Sauvignon and one of our favorite pairings!

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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.

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    Terrace Lounge Grilled Cheese

    By: Eric Maczko

    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.

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    Friday Night Beef Sliders

    By: Eric Maczko

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

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    Bouchon Simple Roast Chicken

    By: Feed by Round Pond

    This recipe was shared with us by Bouchon Artisan Cook Book – we are thrilled to include a deliciously simple recipe by Thomas Keller!

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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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    Filet Mignon with Red Wine Rosemary Reduction

    By: Feed by Round Pond

    No one can ever pass up a classic dinner of filet mignon with red wine.

  • Garden Greens with Baked Goat Cheese

    Garden Greens with Baked Goat Cheese

    By: Feed by Round Pond

    Greens fresh from the garden have a surprising amount of flavor. We pair them here with a tangy vinaigrette and creamy goat cheese for a salad you’ll want to make a meal out of.

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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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    Dungeness Crab Spring Rolls

    By: Feed by Round Pond

    These Spring Rolls take on a different, healthier, spin … they’re wrapped in red Swiss chard leaves.

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    Thai Sweet Potato Fries

    By: Feed by Round Pond

    These fries are sweet and spicy, with a flavorful coating so crisp it shatters when you bite.

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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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    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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    Kale & Mushrooms with Bacon

    By: Feed by Round Pond

    Meaty Lacinato kale teams up with wild mushrooms and streaky applewood smoked bacon for a vegetable-based side dish that pairs perfectly with a grilled steak and our Cabernet Sauvignon.