• 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.

  • 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 Rheuby

    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!

  • 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

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

  • 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.

  • Dirty-Ancho-Blood-Orange-Margarita

    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.

  • 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.

  • 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.

  • apple-tart

    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!

  • 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.

  • lemon-hemp-pesto

    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.

  • pomegranate-cosmo

    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.

  • cabernet-bbq-sauce

    Cabernet-Merlot BBQ Sauce

    By: Feed by Round Pond

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

  • balsamic-sabayon-with-strawberries

    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.

  • chocolate-truffles

    Chocolate-Cabernet Truffles

    By: Eric Maczko

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

  • swordfish-over-linguine

    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!

  • solbar-lucky-pig

    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.

  • meyer-lemon-olive-oil-cake

    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.

  • 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!

  • 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.

  • 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.

  • grilled-cheese

    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.

  • beef-sliders

    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.

  • simple-roast-chicken

    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!

  • chocolate-souffle

    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.

  • 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.

  • salad-with-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.

  • 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.

  • 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.

  • ice-cream-soda

    Citrus Syrup Ice Cream Soda

    By: Feed by Round Pond

    The folks from the 1950s would be jealous of this addition to your classic ice cream soda.

  • 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.

  • braised-chicken

    Spanish Braised Chicken

    By: Feed by Round Pond

    This flavorful braised chicken is both elegant and quite easy. Pairs well with our Rutherford Cabernet Sauvignon.

  • SpanishOil

    Halibut With Spanish Rub

    By: Feed by Round Pond

    A dish that will transport you to the Mediterranean. The paprika-marinated halibut and veggie mixture are a great combination with our Reserve Sauvignon Blanc.

  • 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.

  • grilled-tri-tip-salad

    Marinated Grilled Tri-Tip Salad

    By: Feed by Round Pond

    This Marinated Tri-Tip salad is one of the many seasonal staples we offer at our Garden-to-Table-Brunch experience. Fresh greens and steak with a pop of bright flavor from our Blood Orange Olive Oil. Enjoy!