Knife & Fork

Knife & Fork Inn

Ellevin

Chablis

'22 Vincent Latour

Bouchard Père & Fils

Bourgogne

Tyler Winery, La Rinconada Vineyard, Sta Rita Hills

Ridge Vineyards, Santa Cruz Mountains

Ram's Gate, Sonoma

Vivier, Sonoma

'23 Alexander Valley Vineyards, Alexander Valley

'17 Evening Land, 'La Source', Seven Springs Estate, Eola Amity Hills

Clemens Busch, Trocken, Marienburg Fahrlay Reserve

Pierre Sparr, Schoenenbourg, Alsace Grand Cru

Koehler Ruprecht, Kallstadter Saumagen, Kabinett Trocken, Pfalz

Fritz Haag, Juffer, Spätlese, Brauneberg

Carl Graff, Kabinett, Mosel

Russiz, Superiore, Collio

Elena Walch, Castel Ringberg, Alto Adige

Cantina Terlano, Alto Adige

Muri Gries, Alto Adige

Domaine Fouassier, 'Les Chasseignes', Sancerre

Red Cap, Napa

Take the ribeye steaks out of the refrigerator and let them come to room temperature for about 30 minutes. Pat them dry with paper towels.

Prepare the Steak

Rub the steaks with olive oil, salt, and black pepper on both sides.

Season the Steak

Heat a cast-iron skillet over high heat. Once hot, add the steaks and sear for 4-5 minutes on each side for medium-rare, adding garlic, rosemary, and butter halfway through the cooking time.

Cook the Steak

Remove the steaks from the skillet and let them rest on a plate, covered with foil, for 5-10 minutes.

Rest the Steak

In the same skillet, add the asparagus and a little extra olive oil if needed. Sauté for about 5 minutes until tender but still crisp.

Prepare the Asparagus

Drizzle the asparagus with lemon juice and serve alongside the ribeye steaks. Enjoy your knife & fork meal!

Garnish and Serve

Ribeye Steak

Olive Oil

Salt

Black Pepper

Garlic Cloves

Fresh Rosemary

Butter

Asparagus

Lemon

Chop the onion, carrots, celery, and garlic. Set aside.

Prepare the Vegetables

In a large pot, heat olive oil over medium-high heat. Season the short ribs with salt and pepper, then sear them on all sides until browned. Remove and set aside.

Sear the Ribs

In the same pot, add the chopped onion, carrots, celery, and garlic. Sauté until softened, about 5-7 minutes.

Sauté the Vegetables

Pour in the red wine, scraping the bottom of the pot to deglaze. Let it simmer for 2-3 minutes.

Deglaze the Pot

Stir in the beef broth, tomato paste, thyme, bay leaves, and the seared ribs. Bring to a boil.

Add Remaining Ingredients

Reduce heat to low, cover, and let simmer for 2.5 to 3 hours, or until the ribs are tender.

Braise the Ribs

Remove the bay leaves. Serve the short ribs with the sauce over mashed potatoes or polenta.

Serve

Beef Short Ribs

Onion

Carrots

Celery

Garlic

Beef Broth

Red Wine

Tomato Paste

Thyme

Bay Leaf

Rinse the quinoa under cold water. In a medium pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy.

Prepare Quinoa

In a large skillet, heat olive oil over medium heat. Add diced red bell pepper and zucchini. Sauté for about 5 minutes until slightly softened.

Sauté Vegetables

Stir in the cherry tomatoes and spinach. Cook until the spinach is wilted, about 2-3 minutes.

Add Spinach and Tomatoes

Add the cooked quinoa to the skillet with the vegetables. Mix well, then add minced garlic, lemon juice, salt, and black pepper to taste.

Combine Ingredients

Remove from heat and sprinkle feta cheese on top before serving. Enjoy your Ellevin!

Quinoa

Vegetable Broth

Red Bell Pepper

Zucchini

Cherry Tomatoes

Spinach

Lemon Juice

Feta Cheese

Place the Chablis wine in the refrigerator to chill for at least 1 hour before serving.

Chill the Wine

Shuck the fresh oysters and place them on a serving platter with ice to keep them cold.

Prepare the Oysters

Arrange lemon wedges around the oysters on the platter for garnish.

Garnish with Lemon

Sprinkle fresh parsley over the oysters for added flavor and presentation.

Serve with Parsley

Pour the chilled Chablis wine into glasses and serve alongside the oysters for a refreshing pairing.

Pour and Enjoy

Chablis wine

Fresh oysters

Lemon wedges

Fresh parsley

In a small saucepan, melt the butter over low heat. Once melted, add the dark chocolate and stir until fully melted and smooth. Remove from heat and mix in the sugar and a pinch of sea salt.

Prepare the Chocolate Sauce

In a separate bowl, gently toss the fresh blackberries with a tablespoon of sugar to macerate them. Let them sit for about 10 minutes to release their juices.

Prepare the Blackberries

In a mixing bowl, combine the melted chocolate mixture with the heavy cream and vanilla extract. Whisk until well combined and smooth.

On a serving plate, place a generous spoonful of the chocolate sauce, followed by a handful of macerated blackberries. Drizzle additional chocolate sauce on top and serve with a glass of Vincent Latour Pinot Noir.

Plate the Dish

Vincent Latour Pinot Noir

Fresh Blackberries

Dark Chocolate (70% cocoa)

Sugar

Heavy Cream

Vanilla Extract

Sea Salt

Preheat your oven to 200°C (392°F). Season the beef tenderloin with salt and black pepper on all sides.

Prepare the Beef

In a large oven-safe skillet, heat the olive oil over medium-high heat. Sear the beef tenderloin for 2-3 minutes on each side until browned. Add minced garlic and thyme during the last minute of searing.

Sear the Beef

Transfer the skillet to the preheated oven and roast for about 15-20 minutes or until the internal temperature reaches your desired doneness. Remove from oven and let it rest.

Roast the Beef

In the same skillet, add the chopped shallots and sauté until translucent. Pour in the beef broth and bring to a simmer. Reduce the liquid by half.

Prepare the Sauce

Stir in the heavy cream and butter, whisking until the sauce is smooth. Season with additional salt and pepper if needed.

Finish the Sauce

Slice the rested beef tenderloin and serve it with the creamy sauce drizzled on top. Pair with a glass of Bouchard Père & Fils Burgundy wine.

Bouchard Père & Fils Burgundy wine

Beef tenderloin

Olive oil

Fresh thyme

Garlic cloves

Black pepper

Shallots

Beef broth

Heavy cream

Season the beef chuck roast with salt and black pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove from pot and set aside.

Prepare the Meat

In the same pot, add the diced onions, carrots, and mushrooms. Sauté until the onions are translucent, about 5 minutes. Add minced garlic and cook for an additional minute.

Return the seared beef to the pot. Pour in the red wine and beef broth. Add thyme and bay leaf. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 2.5 to 3 hours, or until the beef is tender.

Braise the Meat

Once the beef is tender, remove from heat. Discard the bay leaf. Slice the beef and serve with the vegetables and sauce from the pot.

Beef chuck roast

Red wine (preferably Burgundy)

Carrots, chopped

Onions, diced

Garlic, minced

Mushrooms, quartered

Thyme, dried

Bay leaf

Arrange the charcuterie board with slices of Brie cheese, a variety of olives, and mixed nuts.

Prepare the Charcuterie Board

Cut the baguette into bite-sized pieces for easy serving.

Slice the Baguette

Scatter fresh berries around the charcuterie board for a pop of color and freshness.

Add Fresh Berries

Lightly drizzle honey over the Brie cheese for added sweetness.

Drizzle with Honey

Open the bottle of Pinot Noir and serve alongside the charcuterie board for a perfect pairing.

Serve with Wine

Pinot Noir

Charcuterie Board

Brie Cheese

Baguette

Olives

Mixed Nuts

Fresh Berries

Honey

In a large bowl, combine the red wine, olive oil, chopped rosemary, minced garlic, salt, and black pepper. Mix well.

Prepare the Marinade

Add the chunks of beef or pork to the marinade, ensuring that all pieces are well-coated. Cover and refrigerate for at least 2 hours, preferably overnight.

Marinate the Meat

Heat a large pot or Dutch oven over medium-high heat. Remove the meat from the marinade (reserve the marinade) and sear until browned on all sides, about 5-7 minutes. Remove the meat and set aside.

Sear the Meat

In the same pot, add chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.

Return the seared meat to the pot. Add the reserved marinade, beef broth, and bay leaves. Stir to combine.

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, until the meat is tender.

Simmer

Remove bay leaves before serving. Enjoy the hearty dish with crusty bread or over mashed potatoes.

Red wine (preferably Zinfandel or Cabernet Sauvignon)

Fresh rosemary, chopped

Black pepper, freshly ground

Beef or pork shoulder, cut into chunks

Onion, chopped

Celery stalks, chopped

Bay leaves

In a bowl, whisk together olive oil, minced garlic, Dijon mustard, honey, chopped rosemary, salt, and black pepper.

Coat the pork tenderloin with the marinade, cover, and let it marinate in the refrigerator for at least 1 hour, or overnight for best results.

Marinate the Pork

Preheat the Oven

In a large oven-safe skillet, heat a little olive oil over medium-high heat. Sear the marinated pork on all sides until browned.

Sear the Pork

Pour in the red wine and vegetable broth, then add the chopped vegetables around the pork in the skillet.

Add Liquids and Vegetables

Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the pork reaches an internal temperature of 145°F (63°C).

Roast in the Oven

Remove the skillet from the oven, let the pork rest for 5-10 minutes before slicing. Serve with the roasted vegetables and pan juices.

Rest and Serve

Pork Tenderloin

Dijon Mustard

Vegetables (carrots, potatoes, etc.)

In a small bowl, whisk together olive oil, lemon juice, minced garlic, fresh dill, salt, and black pepper.

Place the salmon fillets in a shallow dish and pour the marinade over them. Let them marinate for at least 30 minutes in the refrigerator.