DARK CHOCOLATE PISTACHIO BISCOTTI | Recipe by Florencia Palmaz from At The Table and Around the Fire

PAIRING: Palmaz Vineyards Gaston Cabernet

POTATO AND SHORT-RIB PAVÉ WITH CABERNET REDUCTION | RECIPE BY FLORENCIA PALMAZ FROM AT THE TABLE AND AROUND THE FIRE

PAIRING: PALMAZ CABERNET SAUVIGNON

The Ultimate Steak Night

Recipe by Chef Jamie Simpson | Culinary Vegetable Institute | Featuring GVR Wagyu & Palmaz Vineyards

With The Chef’s Table, we’ve conspired to make the ultimate “Steak Night”. The Culinary Vegetable Institute’s Chef Jamie Simpson cooked with a variety of our wines and Brasas At The Table’s NY Strip Steak, which he sous vide and seared to perfection with herb butter and chopped flowers. Of course, beautiful vegetable dishes were on the table—you’ll find recipes for Chef Jamie’s Steak Night Whole Roasted Cauliflower with Gruyere and Old School Creamed Spinach below, along with his Strip Steak recipe.

Winter is here and we have settled into a cozy cycle of drizzle, and fog in Napa. I cherish quiet winter evenings with the fireplace going and the family tucked indoors for the evening. On these nights I like to prepare comfort foods: stews, chilis, and roasts. One stew that is a favorite in our house is the Argentine Classic Carbonada. Traditionally in the winter, it is served inside a pumpkin and is the perfect dish to use any left over fall pumpkins.  In my opinion the perfect stew meat is the naturally tender and richness of our Grass Fed Wagyu from our sister property Genesee Valley Ranch.

Grilling the GVR Wagyu Tomahawk with Salsa Chimichurri

Excerpted from At the Table and Around the Fire | Pairing: Brasas Cabernet | By Florencia Palmaz

The Asador—the grillmaster of Argentine barbecues—is a near mythical character who holds court over a traditional asado. The GVR Wagyu Tomahawk is a prehistorically-sized cut. The combination of the two means any guest invited to an asado featuring a Tomahawk and a dedicated Asador is in for a legendary night.
This recipe describes the steps to properly grill a Tomahawk and make a traditional Argentine salsa, Chimichurri. It also gives you some tips on how to be a true Asador. Grab your Tomahawks and prepare for a feast!

Amalia’s Empanadas 

Excerpted from At the Table and Around the Fire | By Florencia Palmaz

Argentinians endlessly debate which style of empanada is better and there are quite a few. There’s the Tucuman, which has a juicy filling; the Salteña, which is baked; and the Criolla, fried.  Amalia Palmaz’s recipe for empanadas (the style we cook at the winery) are a spinoff of the Salteña style. While we fill them with a variety of different fillings, the recipe we have here is for our GVR Wagyu Beef Empanadas—which pairs perfectly with a Palmaz Cabernet Sauvignon. Our recipe calls for pre-made empanada rounds from Goya—let’s keep it simple.

The Perfect Paella Palmaz | Florencia Palmaz | EXCERPTED from At the Table & Around the Fire

In Spain, paella refers to the wide, shallow pan in which you cook this traditional rice dish. It can be prepared either on brasas (coals) or on the stove. At the winery, we either suspend the pan above the fire pit or use a portable propane stove as the heat source. Whether you are preparing for four or 40 people, this dish takes just 40 minutes to prepare.