served with a Mango Salsa, Mashed Potatoes, & Sautéed Green Beans

Macadamia crusted Mahi Mahi

Chardonnay Whitehall Lane, Napa Valley

Perrier Jouet Belle Epoque, France

Duckhorn Vineyards, Three Palms, Napa Valley

Duckhorn Vineyards, Napa Valley

Cakebread Cellars, Napa Valley

Ferrari – Carano, Sonoma

Chart House Michelle Brut, Columbia Valley Washington

Sauvignon Blanc, Rodney Strong, Sonoma

Sauvignon Blanc, Kim Crawford, Marlborough, New Zealand

Pinot Grigio, Santa Margherita, Valdadige, Italy

Martin Ray, Russian River Valley

Jadot Puligny – Montrachet, France

Louis Jadot, Pouilly Fuisse, Neaune, France

Louis Jadot, Macon – Villages, Chameroy, France

Mayacamas Vineyards, Mount Veeder

Michael David, Lodi

Sonoma – Cutrer, Russian River Ranches

Patz & Hall, Sonoma

Flora Springs, Napa Valley

Hess, Napa Valley

Dom Pérignon Champagne, France

Perrier Jouët Belle Epoque, France

Veuve Clicquot, Yellow Label, Reims, France

Pat the mahi mahi fillets dry with paper towels. Season both sides with 1 tsp salt and 1/2 tsp black pepper. Set up a breading station: place the flour in a shallow dish; whisk the eggs with 2 tbsp milk in a second dish; in a food processor pulse macadamia nuts to a coarse crumb (do not over-process to a paste). Combine chopped macadamia crumbs with 1/2 cup panko breadcrumbs and 1 tsp lemon zest in a third shallow dish.

Prep fish and coatings

Dredge each fillet lightly in flour (shake off excess), dip into the egg wash ensuring even coating, then press firmly into the macadamia-panko mixture to coat both sides. Place on a tray and let rest 5 minutes so the crust adheres.

Bread the fillets

In a large skillet over medium heat, melt 2 tbsp butter with 2 tbsp olive oil. When shimmering, add fillets (work in batches if needed) and cook 3–4 minutes per side, pressing gently with a spatula to ensure contact so the crust browns evenly. Cook until internal temperature reaches 130–135°F (about 6–8 minutes total depending on thickness) for moist fish. Transfer to a warm plate and tent loosely with foil while finishing other components. Wipe skillet clean if it has burned bits before using for other items.

Cook the fish

Combine 1 cup diced ripe mango, 1/4 cup finely diced red bell pepper, 1/4 cup finely minced red onion, 2 tbsp chopped cilantro, and 1/2 minced jalapeño (if using) in a bowl. Add 2 tbsp fresh lime juice, 1/2 tsp salt, and 1 tsp honey or agave if the mango needs balancing. Mix gently. Taste and adjust salt or lime. Refrigerate for at least 10 minutes to let flavors marry, or serve immediately at room temperature.

Place 2 lbs peeled and cubed potatoes and 2 optional garlic cloves in a pot and cover with cold water by 1 inch. Add 1 tsp salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 12–15 minutes.

Cook potatoes

Drain potatoes (discard garlic or mash in for flavor), return to the pot and heat briefly to evaporate excess moisture. Add 4 tbsp butter and 1/2 cup warmed whole milk. Mash with a potato masher or ricer until smooth and creamy. Season with 1 tsp salt and 1/4 tsp black pepper, adjusting to taste. Keep warm until serving.

Mash and finish

Bring a medium pot of salted water to a boil and blanch 1 lb trimmed green beans for 2 minutes until bright green and slightly tender. Immediately plunge into an ice bath and drain. In a skillet over medium-high heat, warm 1 tbsp olive oil and 1 tbsp butter. Add 1 minced garlic clove and sauté 30 seconds until fragrant. Add the blanched green beans and toss to heat through, 2–3 minutes. Season with 1/2 tsp salt and 1/4 tsp black pepper. If using, stir in 2 tbsp toasted sliced almonds just before serving.

Divide mashed potatoes among four plates, spoon sautéed green beans beside the potatoes, and place a macadamia-crusted mahi mahi fillet on top or beside the potatoes. Spoon 2–3 tablespoons of mango salsa over each fillet or to the side. Garnish with an extra wedge of lime and a sprinkle of chopped cilantro or extra crushed macadamia if desired. Serve immediately.

mahi mahi fillets (skinless, about 6–7 oz each)

salt

black pepper

all-purpose flour

large eggs

milk

macadamia nuts (raw or roasted, unsalted)

panko breadcrumbs

grated lemon zest

unsalted butter

olive oil

ripe mango

red bell pepper (small, finely diced)

red onion (finely minced)

fresh cilantro (chopped)

jalapeño (seeded & minced, optional)

lime juice (fresh)

honey or agave (optional, to balance)

russet or Yukon Gold potatoes (peeled, cut into 1–1.5 inch cubes)

whole milk (warmed)

garlic (optional, peeled)

fresh green beans (trimmed)

garlic (minced)

sliced almonds (optional, toasted)

Place the Chardonnay in the refrigerator for 2–3 hours prior to serving to reach an ideal temperature of 50–55°F (10–13°C). If short on time, submerge the bottle in an ice bucket filled halfway with ice and water for 20–30 minutes until it reaches the target temperature.

Chill the bottle

If you have a wine thermometer, insert it into the neck or rest it against the bottle and confirm the temperature is in the 50–55°F (10–13°C) range for best balance of fruit and acidity. Adjust chilling time as needed.

Check temperature (optional)

Carefully cut the foil below the lip of the bottle, remove the capsule, and use a waiter-style corkscrew (or preferred opener) to extract the cork. Wipe the bottle lip with a clean napkin.

Open the bottle

Pour a small 1–2 ounce (30–60 ml) taste into a glass. Swirl gently and take a moment to note the aromas — typical Whitehall Lane Napa Chardonnay will show orchard fruit, citrus, subtle oak, and possibly a buttery note if malolactic fermentation and oak aging were used.

First pour and smell

Pour 4–5 ounce (120–150 ml) pours into chilled white-wine glasses for guests. Fill glasses to about one-third to allow room for swirling and to appreciate aromatics.

Serve

On a small serving board, arrange the soft cheeses, sliced apple or pear, almonds, and crackers or baguette slices. These flavors complement the wine's fruit, acidity, and oak influence.

Arrange pairings

Encourage guests to sip, note the wine's entry (acidity), midpalate (fruit and oak integration), and finish (length and texture). If the wine seems too cold and muted, let glasses sit for 5–10 minutes to warm slightly; if it’s too warm, return the bottle to the ice bucket for a few minutes.

Tasting tips

Recork the bottle using its original cork or a reusable stopper, and store upright in the refrigerator. Consume within 2–4 days for best freshness. For longer preservation (up to ~1 week), use a vacuum wine saver or inert-gas wine preserver.

Storage of leftover wine

Chardonnay (Whitehall Lane, Napa Valley)

Ice bucket with ice and water

Wine glasses (white wine / tulip)

Small plate of soft cheeses (Brie, Camembert)

Sliced green apple or pear

Shelled Marcona or whole almonds

Crusty baguette or water crackers

Refrigerator (to chill bottle)

Wine thermometer

Place the Perrier-Jouët Belle Epoque bottle in the refrigerator for at least 3–4 hours before serving. If you need to chill quickly, fill the wine bucket with ice and cold water (about 4 cups ice and 2 cups cold water) and submerge the bottle for 20–30 minutes.

Chill bottle (if not already chilled)

Chill champagne flutes in the fridge or freezer for 10–15 minutes prior to serving. Remove them just before pouring and handle by the stem to avoid warming the bowl.

Prepare flutes

With the napkin or cloth over the cork, hold the bottle at a 45° angle away from people and fragile objects. Loosen the cage by turning the wire loop six half-turns while keeping a thumb over the cork. Hold the cork and slowly twist the bottle (not the cork) to ease the cork out with a quiet sigh — do not pop loudly. Wipe any foam or drips from the neck with the napkin.

Open bottle safely

Pour slowly into each chilled flute, tilting the glass and filling it about two-thirds full (roughly 100–120 ml per flute) to preserve bubbles and aromatics. If serving more than one guest, rotate between glasses to keep bubbles even. Replace cork loosely in bottle if there is any leftover and store upright in a cool place or back in the ice bucket.

Pouring

If using a lemon twist, cut a thin strip of peel avoiding the white pith, twist it over one flute to release oils and optionally drop it in. For a floral accent, place a single small edible flower petal on the surface of each flute right before serving.

Garnish (optional)

Arrange light hors d'oeuvres on a chilled platter. Serve the flutes immediately after pouring so guests can enjoy the Champagne’s delicate floral nose and fine bead. Recommend pairing with seafood (oysters, smoked salmon), light fish canapés, or mild cheeses to complement the wine’s freshness.

Pairing & serving

Perrier-Jouët Belle Epoque Brut (bottle, chilled)

Ice (for chilling if needed)

Cold water (for ice bucket)

Wine bucket or ice bucket

Napkin or cloth

Champagne flutes (chilled)

Thin lemon twist (optional)

Edible flower (e.g., small anemone or rose petal) (optional)

Light hors d'oeuvres (e.g., blinis, smoked salmon, caviar, or fresh oysters)

Inspect the bottle for any sediment or damage. Three Palms Napa Cabernet is best served slightly below room temperature: aim for 60-65°F (15-18°C). If the bottle is at cellar or cool room temperature, let it sit 10–20 minutes at room temperature. If the bottle is too warm (above 68°F / 20°C), place it in the refrigerator for 15–20 minutes; do not over-chill.

Inspect and chill

Use a waiter’s corkscrew to remove the foil and clean the top of the bottle with a cloth. Insert the screw into the center of the cork and extract smoothly. Wipe the bottle lip with a clean cloth to remove any cork particles.

Open

Pour the wine slowly into a decanter. For a younger Three Palms (under ~8–10 years), decant for 45–90 minutes to allow the wine to aerate and open up. For an older bottle (10+ years), decant carefully to separate sediment: pour slowly and stop when you see sediment approaching the neck. If you do not decant, pour directly into glasses and allow the wine to breathe in the glass for 20–30 minutes.

Decanting (recommended)

Use large Bordeaux-style glasses to concentrate aromas and allow ample surface area. Pour one standard serving of 5–6 oz (150–180 ml) per person. Hold the glass by the stem to avoid warming the wine. If using a wine thermometer, confirm the serving temperature is 60–65°F (15–18°C).

Glasses and temperature

Present wine by stating the producer, vineyard, vintage (if known), and region. Encourage guests to look at color (deep ruby to garnet), swirl to release aromas (black cherry, cassis, cocoa, mountain herbs), smell to appreciate complexity, then take a small sip to assess tannin structure and acidity before a full taste.

Tasting order

Remove cheeses from refrigeration 20–30 minutes before serving so flavors soften and become expressive at the same 60–65°F target. Arrange cheeses, sliced charcuterie, Marcona almonds, and chocolate on a platter. Provide small serving knives and separate crackers or bread alongside.

Cheese & charcuterie prep

Recommend pairing Three Palms Cabernet with the aged Manchego or sharp cheddar to complement its savory, mineral and cocoa notes. Cured meats and Marcona almonds emphasize the wine’s tannic backbone and earthy elements. Dark chocolate is a good finish pairing with the wine’s cocoa and dark-fruit flavors—offer small bites between sips.

Pairing guidance

Plan one 750 ml bottle to serve approximately four 5–6 oz servings. If serving a larger group, open additional bottles as needed; younger bottles benefit from extra time aerating when opened in succession.

Portioning

Duckhorn Vineyards Three Palms Cabernet Sauvignon (750 ml bottle)

Wine glasses (Bordeaux style)

Decanter (optional)

Wine thermometer (optional)

Aged Manchego or hard cheddar

Cured charcuterie (prosciutto, salami)

Marcona almonds

Dark chocolate (70% cacao), broken into squares

Crusty bread or crackers

Place the bottle of Duckhorn sparkling wine in an ice bucket filled with ice and about 1 cup cold water. Let it chill for 20–30 minutes until the bottle reaches approximately 45°F (7°C).

Chill the Bottle

While the bottle chills, set out 6 clean champagne flutes. If glasses are slightly warm, either briefly dip them mouth-down in chilled water or place them in the freezer for 5–7 minutes to bring them cool (do not over-freeze). Dry any excess water with a clean towel.

Prepare Glassware

Remove foil and untwist the wire cage while keeping a thumb lightly on the cork. Tilt the bottle at a 45° angle away from people and valuables. Hold the cork and gently twist the bottle (not the cork). Ease the cork out slowly with a quiet pop to preserve bubbles.

Open the Bottle Safely

Pour the sparkling wine gently by tilting the flute and allowing the wine to run down the side to preserve effervescence. Fill each flute about two-thirds full (approximately 4–5 oz / 120–150 ml per glass). Pour in a slow, steady stream and rotate glasses to distribute evenly.

Pouring Technique

If desired, place a small lemon twist on the rim of each flute or drop a thin strawberry slice into each glass for a hint of aroma and visual appeal.

Garnish (Optional)

Wipe any drips from the bottle lip with a clean towel. Hold the bottle by the base when pouring and serve immediately while the wine is chilled and lively.

Maintain an ice bucket near the service area so you can return the bottle to chill between pours. Replace melted ice as needed to keep the bottle at serving temperature.

If serving multiple bottles, open additional bottles just before needed to preserve maximum effervescence.

Duckhorn Vineyards Brut (Napa Valley) or similar sparkling wine

Champagne flutes (for serving)

Optional: chilled water (to adjust temperature of glassware)

Optional: fresh lemon twist or strawberry slice (garnish)

Ice (for chilling bottle in an ice bucket)

Ice bucket or large bowl

Clean towel or napkin (to dry bottle and wipe lip)

Refrigerate the Cakebread Cellars bottle for at least 2–3 hours before serving. If short on time, place the bottle in an ice bucket filled with equal parts ice and water for 20–30 minutes to rapidly chill to about 45°F (7°C).

Chill Bottle

Select a clean, dry champagne flute or tulip glass. Rinse briefly with very cold water and invert on a towel for a few minutes to chill the glass and remove any dust. Dry the base so it’s not slippery in the server’s hand.

Remove the foil and loosen the wire cage while keeping your thumb over the cork. Hold the bottle at a 45° angle away from people and fragile objects. While holding the cork, twist the bottle (not the cork) slowly to ease the cork out with a gentle hiss — aim to preserve carbonation and avoid a loud pop.

Open Bottle Carefully

Tilt the glass and pour the Cakebread Cellars Brut gently down the side to preserve bubbles and avoid foaming. Fill to about two-thirds full (approximately 6 oz per serving). If you need to top off later, pour slowly to maintain effervescence.

Pour

Optionally, add a lemon twist on the rim or drop a thinly sliced fresh strawberry into the flute for a single-serve fruit accent. Present immediately so the wine is enjoyed while effervescent.

Garnish & Serve

If using an ice bucket, fill it with ice and a little water to create a chilled bath. Set the bottle in the bucket for tabletop service, topping the ice as needed to maintain temperature. Keep an opened bottle upright and chilled; consume within 1–2 days for best quality. If serving multiple guests, open additional bottles as needed and repeat the chilling and pouring steps for each.

Cakebread Cellars Brut (chilled)

Ice (optional, for chilling carafe)

Lemon twist or fresh strawberry (garnish, optional)

Champagne flute or tulip glass

Bottle opener (foil cutter & waiter’s corkscrew or champagne key)

Ice bucket or chilled carafe (optional)

Chill the Ferrari–Carano sparkling wine in the refrigerator for at least 2 hours before serving, or immerse the bottle in an ice bucket with a 1:1 mix of ice and water for 20–30 minutes. If desired, chill the flute in the refrigerator or freezer for 10–15 minutes (do not freeze).

Chill glass and wine

Remove the chilled flute from the refrigerator. Wipe any condensation from the outside so the glass is dry and clean. If using a lemon twist garnish, cut a thin strip of lemon peel and set it aside.

Prepare glass

Holding the bottle at a 45-degree angle and away from people or breakable objects, remove the foil and loosen the wire cage while keeping your thumb over the cork. Grip the cork firmly and twist the bottle (not the cork) slowly to ease the cork out with a gentle hiss — avoid a loud pop to preserve bubbles.

Pour the Ferrari–Carano sparkling wine into the chilled flute. Aim to fill each flute to about two-thirds full (approximately 5–6 oz / 150–180 ml) to preserve aromatics and bubbles. Pour gently down the side of the glass to reduce foam and maintain effervescence.

If using, express the lemon peel over the glass by holding it with the outer peel facing down and giving it a quick twist to release oils, then rub the rim lightly and drop it into the flute or hang it on the rim. Present immediately. If there is leftover wine, reseal with a champagne stopper and store upright in the refrigerator for up to 1–2 days.

Garnish & serve

Champagne flute or sparkling wine glass

Champagne stopper (optional)

Twist of lemon peel (optional garnish)

Ferrari–Carano Sparkling Wine (Sonoma)

If the bottle is at room temperature, prepare an ice bath: fill a bucket or large bowl with 3 cups of ice and 500 ml cold water. Submerge the bottle in the ice bath for 20–30 minutes until well chilled (around 45–50°F / 7–10°C). Alternately, place the bottle in the refrigerator for at least 3 hours prior to serving.

Select flute or white wine glasses. Rinse each glass briefly with cold water and dry with a lint-free cloth or let air-dry chilled in the refrigerator for a few minutes to keep the wine cool when poured.

Prepare glassware

Remove the foil and loosen the wire cage. Hold the cork with a towel, tilt the bottle at a 45° angle away from people, and slowly twist the bottle (not the cork) until the cork eases out with a gentle hiss. Aim for minimal foam and a steady stream of bubbles.

Pour the Champagne-style sparkling wine into chilled glasses, filling each to about one-third full (4–5 oz / 120–150 ml) to preserve bubbles and concentrate aromatics. Serve immediately. Keep the remaining bottle chilled in an ice bucket or refrigerator, and re-cover with the cage and foil or use a sparkling wine stopper if available.

Pour and serve

Shuck oysters just before serving and arrange on a bed of crushed ice. Place lemon wedges nearby. Serve each oyster with a small squeeze of lemon and a sip of the sparkling wine for a classic pairing.

Prepare oysters (if using)

Bring soft triple-cream cheese to just below room temperature (20–30 minutes out of refrigerator) and spread on crostini or crackers. Place smoked salmon on some crostini, garnish with a small squeeze of lemon or a light sprinkle of cracked black pepper. Arrange on a platter for guests to help themselves.

Arrange cheese & crackers

Place light seafood or herb canapés (for example, cucumber rounds topped with dill crème fraîche and smoked salmon) on a serving plate. The wine's bright acidity and fine bubbles will cut through richness and complement delicate seafood flavors.

Serve seafood canapés

If you have leftover wine, reseal with a sparkling wine stopper or replace the cork and store upright in the refrigerator. Consume within 1–3 days for best effervescence and flavor.

Macadamia Crusted Mahi Mahi