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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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    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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    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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    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.

  • 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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    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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    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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    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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    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 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!