It’s safe to say that our ovens saw a lot of action in 2020. Hello, sourdough bread making! Now that it’s a new year, we’re feeling ready to get back in our kitchens again to cook some delicious new recipes. Especially if those recipes are inspired by Wine Country.

Luckily for us (and you!), our pals at Trefethen Family Vineyards in Napa Valley are sharing three mouthwatering recipes fit for the season. Having devoted themselves to crafting impeccably balanced estate wines that are natural companions to different cuisines, the Trefethens know a thing or two about wine and food. In fact, Trefethen Family Vineyards has a long history involved in Napa’s culinary scene, having hosted the Napa Valley Cooking Class for 25 years and served as a location for cooking shows. Today, armed with their own talented chef, Chef Chris Kennedy, Trefethen offers a diverse array of culinary experiences for its guests (and a plethora of recipes you can make at home, too).

Whether you’re looking for a healthy meal in order to stick to your resolutions, a comforting dinner to savor this winter, or a show stopping side you can transform into an entrée, Trefethen’s Wine Country-inspired recipes and wine pairings are sure to satisfy all season long. Bon appetit!

Classic & Comforting

Beef Daube Provençal

Pair with: Trefethen Malbec

Ingredients

– 2 tsp Trefethen extra virgin olive oil
– 10 garlic cloves, crushed
– 2 lb boneless chuck roast, trimmed & cut into 2-inch cubes
– 1½ tsp salt, divided
– ½ tsp freshly ground black pepper, divided
– 1 cup Trefethen Malbec
– 2 cups carrot, chopped
– 1½ cup onion, chopped
– ½ cup low-sodium beef broth
– 1 Tbsp tomato paste
– 16 oz can diced tomatoes, undrained
– 1 tsp fresh thyme, chopped
– 1 tsp fresh rosemary, chopped
– 1 tsp fresh rosemary, chopped
– dash of ground cloves

Instructions

1. Preheat oven to 300F. Heat olive oil in a small Dutch oven over low heat. Add garlic to pot and cook for 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic from pan with a slotted spoon and set aside.

2. Increase heat to medium-high, add beef to pot, and sprinkle with ½ tsp salt and ¼ tsp black pepper. Cook for 5 minutes, taking care to brown all sides of the beef. Once cooked, remove beef from pot and set aside.

3. Add Trefethen Malbec to pot, bring it to a boil and scrape pot to loosen browned bits. Add garlic, beef, carrot, onion, broth, tomato paste, diced tomato, chopped herbs, ground cloves, bay leaf, and remaining 1 tsp salt and ¼ tsp pepper to pot and bring to a boil.

4. Cover and bake in oven at 300F for 2½ hours or until beef is tender. Discard bay leaf and serve over creamy polenta or with your favorite crusty bread, garnished with additional chopped fresh thyme, if desired. Enjoy!

A Health-Conscious Main

Pan-Roasted Chicken Thighs with Lettuce, Green Apple, & Lemon Caper Vinaigrette

Pair with: Trefethen Dry Riesling

Chicken Ingredients

   – 6 boneless chicken thighs, about 2¼ pounds
   – kosher salt & freshly ground black pepper
   – 1 Tbsp vegetable oil

Lemon Caper Vinaigrette Ingredients

   – 2 Tbsp capers & juice from jar
   – 1 tsp lemon zest
   – 2 Tbsp lemon juice
   – 6 Tbsp Trefethen extra virgin olive oil

Salad Ingredients

   – 2 heads of butter lettuce, washed & pulled off stem
   – 2 cups green baby kale
   – 2 green apples, large dice
   – ¼ cup sunflower seeds, roasted & salted

Instructions

1. Preheat oven to 375F. Season chicken with salt and pepper. Heat oil in a large cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Nestle chicken in skillet and cook on high heat for 2 minutes. Reduce heat to medium-high and continue to cook for 5 minutes more.

2. Flip the chicken over and place in oven. Roast for another 5-8 minutes, cooking the chicken all the way through. Remove from oven and let rest in the pan.

3. Place the caper juice, zest, olive oil, and lemon juice into a pint-size mason jar. Mince the capers and add to mason jar. Put the lid on and shake vigorously to combine. Set aside.

4. Add all salad ingredients to a large mixing bowl. Toss with desired amount of lemon caper vinaigrette. Adjust seasoning as desired with salt and pepper.

5. Place the salad into your favorite bowl and cut the chicken thighs in half and add to salad. Enjoy with Trefethen Dry Riesling.

A Versatile Side Dish

White Corn Polenta

Pair with: Trefethen The Cowgirl and The Pilot Merlot

Ingredients

– 2 cups beef, chicken, or vegetable broth
– 1 cup heavy cream
– 1 cup whole milk
– 1 cup Anson Mills white polenta (yellow polenta may be substituted)
– ½ cup Parmigiano-Reggiano cheese, freshly grated plus extra for serving
– 1 Tbsp fresh thyme, finely chopped
– ½ Tbsp fresh sage, finely chopped
– 2 Tbsp unsalted butter
– ½ cup mascarpone cheese
– salt and pepper

Instructions

1. Add the stock, cream, milk, and salt and pepper to a saucepan over medium-high heat and bring to a boil.

2. Slowly pour the polenta into the hot liquid, whisking briskly to prevent clumping. Reduce the heat to low and continue whisking for about 10 minutes and cook until the liquid is absorbed.

3. Add the herbs, cheese, and butter to the saucepan, stirring gently until incorporated.

4. Serve polenta warm as a side dish, top with roasted mushrooms as an entrée, or pour onto a lined cookie sheet and allow to cool and firm. You can then cut the cooled polenta into any shape you desire and sear or roast in the oven.

Looking for more kitchen inspo? Check out Trefethen’s pairings and recipes online, or explore our roundup of wine-friendly recipes to make at home. They’re sure to help you master your culinary skills in 2021.

As we get ready for Easter this weekend, we realize it may look a lot different than you had originally planned. While Easter brunch will be more intimate this year, that doesn’t mean you have to sacrifice eating tasty fare.

Luckily, Vista Collina Resort in Napa is sharing three mouthwatering Easter brunch recipes you’ll want to make at home — not only just for Easter, but all spring long! And, in case you need more inspiration to get in the kitchen, Vista Collina is hosting a virtual cooking class with resident Chef Mackenzie Rupp on Saturday, April 11th from 1 – 3pm PDT. There’s no better way to learn these recipes than from the chef who created them. Read on for more details and recipes!

Vista Collina Resort has made a name for itself in the Napa Valley culinary scene, thanks to its state-of-the-art Food & Wine Center offering a wide variety of educational and interactive wine and cooking classes. However, since you can’t visit the Food & Wine Center right now, Vista Collina is bringing the spirit of Wine Country to your own kitchen with a fun, informative, and hands-on virtual cooking class just in time for Easter. This Saturday, April 11th, simply tune in to
Vista Collina Resort’s Facebook Live
at 1pm PDT to enjoy a cooking class with Chef Mackenzie as she leads you through this delicious and elevated meal from the comfort of your own home.

Vista Collina’s Three-Course Easter Brunch Menu

• Spring Waldorf Egg Salad
• Brown Sugar and Dijon Pork Loin with Chardonnay Creamed Spinach & White Cheddar Potato Gratin
• Carrot Cupcakes with White Chocolate Cream Cheese Icing

This thoughtful Easter meal will not only impress everyone in your household, but makes for a delicious way to celebrate the Easter holiday. We’re sharing a sneak peek below of some of the recipes Chef Mackenzie will be cooking up this weekend, but you can click here to view the full menu.

Spring Waldorf Egg Salad

Ingredients

• 2 Tbsp mayonnaise
• 2 Tbsp plain yogurt (Greek or regular)
• 1 Tbsp whole grain mustard
• 1 Tbsp lemon juice
• 6 peeled hard boiled eggs, diced
• 1 cup chopped apples
• 1 cup sliced celery
• ¼ cup chopped parsley
• Kosher salt and freshly ground pepper
• 1 cup Bibb lettuce

Directions

• In a large bowl, whisk together mayonnaise, yogurt, and lemon juice.
• Add egg, apple, celery, and parsley and fold until just combined. Season with salt and pepper. Top with pickled mustard seeds and serve over lettuce.

Chardonnay Creamed Spinach

Ingredients

• 3 pounds spinach
• 2 Tbsp unsalted butter
• 2 Tbsp Extra Virgin Olive Oil
• 2 cloves garlic, lightly smashed
• 1 cup chardonnay
• ¾ cup heavy cream
• 1 tspn freshly ground nutmeg
• ¼ cup freshly grated parmesan cheese
• Kosher salt and freshly ground black pepper

Directions

• Wash the spinach in several changes of water to get rid of any grit. Drain the spinach but keep some of the water clinging to the leaves.
• Heat the butter and oil in a large skillet over medium-high heat and add the spinach and garlic. Cook, turning frequently, until the spinach has wilted down evenly. Remove the garlic and put the spinach into a colander and let drain well. Press out as much liquid as you can from the leaves and chop them coarsely.
• Reduce chardonnay from 1 cup down to ¼ cup.
• Heat the skillet again over medium-high heat and add the cream and nutmeg. Cook until it reduces a bit, about five minutes. Add the spinach and parmesan and season with salt and pepper. Cook until the spinach is hot, about five more minutes. Serve immediately.