• 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.

  • 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.

  • 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 …

  • 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.

  • 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.

  • 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.

  • Bloody-Corpse-Reviver

    Bloody Corpse Reviver

    By: Feed by Round Pond

    A refreshing, festive cocktail for the holidays!

  • 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!

  • 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.

  • bacon-scones

    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.

  • rack-of-lamb

    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.

  • braised-beef-short-ribs

    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.

  • baby-kale-salad-ponzu-vinaigrette

    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.

  • fried-olives

    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!

  • parmesan-gnocchi

    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.

  • focaccia-bread

    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!

  • turkey-sandwich

    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!

  • blood-orange-brownies

    Blood Orange Brownies

    By: Carrie Baker

    A fan favorite from 2014!

  • blood-orange-cranberry-relish

    Blood Orange Cranberry Relish

    By: Eric Maczko

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

  • Salt-Crust-turkey

    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.

  • doras-adobo

    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.

  • garden-salsa

    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.

  • pan-roasted-squab

    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.

  • stuffed-quail

    Stuffed Quail with Mushrooms

    By: Feed by Round Pond

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

  • spiced-pear-collins

    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!

  • paella

    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.

  • Rutherford_Cab

    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.

  • cauliflower-potage

    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.

  • sweet-potato-fries

    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.

  • boar-sliders

    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.

  • kale-mushroom

    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.

  • green-chili-tomatillo-romanesco

    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.

  • olive-tapenade

    Olive Tapenade

    By: Feed by Round Pond

    Tapenade is a versatile condiment for all kinds of poultry, fish and pasta, and also makes an easy appetizer for a gathering.

  • Thin-Spaghetti-with-Spinach

    Thin Spaghetti with Roasted Garlic, Tomato and Spinach

    By: Feed by Round Pond

    The next step up from simply popping open a jar of premade spaghetti sauce. Creating this dish from scratch will take less than 30 minutes and leave you feeling healthy and satisfied.

  • Beef-Stew

    Rutherford Cabernet Beef Stew

    By: Feed by Round Pond

    A hearty dish to pair with our Cabernet.

  • Rutherford_SB

    Crab & Artichoke Risotto

    By: Feed by Round Pond

    This rich and creamy risotto will hit the spot with either of our Sauvignon Blancs.