Indulge in the rich and velvety Joseph Phelps Cabernet, a classic expression of Napa Valley's finest grapes. This full-bodied red wine offers an exquisite balance of dark fruit flavors, hints of cocoa, and a touch of oak, creating a luxurious experience with every sip. Perfectly paired with grilled meats or enjoyed on its own, this Cabernet is a true testament to the artistry of winemaking.

Joseph Phelps - Cabernet

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Cerignola olives marinated in garlic rosemary olive oil

Olives

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Grilled salmon fillet with tomato, caper, kalamata olives, cannellini beans & feta cheese relish and crispy rosemary potatoes

In a bowl, combine diced tomatoes, capers, kalamata olives, cannellini beans, and feta cheese. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and mix well. Set aside.

Prepare the Relish

In a separate bowl, toss the diced potatoes with the remaining olive oil, chopped rosemary, salt, and pepper. Spread the potatoes on a baking sheet.

Prepare the Potatoes

Preheat the grill to medium-high heat. Season the salmon fillets with salt and pepper. Grill the salmon for about 6-8 minutes on each side, or until cooked through and flaky.

Grill the Salmon

While the salmon is grilling, place the baking sheet with the potatoes in the oven at 400°F (200°C) and roast for about 25-30 minutes, or until golden and crispy.

Cook the Potatoes

Once the salmon and potatoes are cooked, plate the salmon and top with the tomato, caper, and feta relish. Serve alongside the crispy rosemary potatoes.

Serve

salmon fillet

olive oil

tomato, diced

capers, rinsed

kalamata olives, pitted and chopped

cannellini beans, drained and rinsed

feta cheese, crumbled

fresh rosemary, chopped

potatoes, diced

salt

pepper