Premium Partner

Chateau Suduiraut- Sauternes

Borgo Scopeto- Vin Santo del Chianti Classico, Tuscany, Italy

C.H. Berres-Mosel, Germany

Far Niente- "Dolce," Late Harvest, Napa Valley

Isabel Ferrando- Chateauneuf-du-Pape, Rhone

Chateau Bonnet- Bordeaux Blanc, Entre-Deux-Mers, Bordeaux

Taittinger- "La Française," Brut, Champagne

Moet & Chandon- "Dom Perignon," Brut, Champagne

Billecart-Salmon- Brut Rosé, Champagne

F.X. Pichler- Riesling, Loibner Ried, Klostersatz, Wachau, Austria

Henri Costal- "Butteaux," Chablis, 1er Cru, Bourgogne, France

Vincent Gaudry-"Le Tournebride," Sancerre, Loire Valley, France

Sabine Godme-Blanc de Blancs, 1er Cru, Marmery, Champagne

Phillipe Gonet- "Roy Soleil," Grand Cru Champagne, Les Mesnil-sur-Oger NV

Chilled shrimp served with cocktail sauce.

Shrimp Cocktail

Grilled shrimp served over creamy grits with a spicy sauce.

Shrimp & Grits

Aged ribeye grilled to perfection, served with garlic mashed potatoes.

Ribeye Steak

Boudin Balls

Mango Mojito

Blackened Catfish

Crawfish Cakes

Classic Martini

Chocolate Mousse

Bring a large pot of salted water to a boil. Add the premium pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Sauté the Garlic

Add the grilled chicken and shrimp to the skillet. Cook for 4-5 minutes, stirring frequently until the shrimp turns pink and the chicken is heated through.

Add Protein

Add the halved cherry tomatoes, fresh spinach leaves, and sliced bell pepper to the skillet. Sauté for an additional 3-4 minutes until the spinach wilts and the bell pepper is tender.

Incorporate Vegetables

Stir in the Italian seasoning, salt, and black pepper. Add the cooked pasta to the skillet and toss everything together until well combined. If the mixture seems dry, add a splash of pasta cooking water.

Season and Combine

Remove from heat and sprinkle with grated Parmesan cheese before serving. Enjoy your Premium Partner dish!

Serve

Premium pasta

Olive oil

Garlic, minced

Grilled chicken breast, sliced

Shrimp, peeled and deveined

Cherry tomatoes, halved

Spinach leaves, fresh

Bell pepper, sliced

Italian seasoning

Salt

Black pepper

Parmesan cheese, grated

Place the bottle of Chateau Suduiraut Sauternes in the refrigerator at least 1 hour before serving to ensure it is chilled to the optimal temperature of around 45°F (7°C).

Chill the Wine

Select appropriate wine glasses, preferably tulip-shaped, to enhance the aromas of the Sauternes wine. Ensure they are clean and ready for serving.

Prepare Glasses

Once chilled, carefully pour the Sauternes into the wine glasses, filling them to about one-third full to allow room for the aromas to develop.

Pour the Wine

Slice the foie gras into thin pieces and arrange them on a serving platter.

Prepare the Foie Gras

Cut the blue cheese into small wedges and place them on the platter alongside the foie gras.

Arrange the Cheese

Drizzle honey over the foie gras and blue cheese to enhance their flavors.

Serve with Honey

Slice the baguette into rounds and place them in a basket or on a serving plate.

Prepare the Baguette

Wash and slice the fresh fruit (figs or pears) and arrange them on the platter for a refreshing contrast to the richness of the foie gras and cheese.

Add Fresh Fruit

Chateau Suduiraut Sauternes

Foie gras

Blue cheese

Honey

Sliced baguette

Fresh fruit (such as figs or pears)

Choose ripe Sangiovese and Malvasia Bianca grapes, ensuring they are free from rot and disease.

Select the Grapes

Carefully hand-harvest the grapes to maintain their integrity and avoid crushing them.

Harvesting

Use a wine press to gently crush the grapes, extracting the juice while leaving behind the skins and seeds.

Press the Grapes

Move the pressed juice into the fermentation tank and allow it to ferment for several weeks at controlled temperatures.

Transfer to Fermentation Tank

Transfer the fermented wine into oak barrels for aging. Allow the wine to age for a minimum of 3 years, which will enhance its flavor and complexity.

Age the Wine

Once aged, carefully bottle the wine, ensuring minimal exposure to air to maintain quality.

Bottling

Sangiovese Grapes

Malvasia Bianca Grapes

Aging Barrels

Wine Press

Fermentation Tank

Bottles

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

Preheat the Oven

In a large bowl, sift together the all-purpose flour, granulated sugar, salt, and baking powder.

Mix Dry Ingredients

In another bowl, whisk together the eggs, milk, melted butter, vanilla extract, and lemon zest until well combined.

Combine Wet Ingredients

Gradually add the wet mixture to the dry mixture, stirring until just combined. Do not overmix; small lumps are okay.

Combine Wet and Dry Ingredients

Pour the batter into the prepared baking pan and spread evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Pour and Bake

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer the cake onto a wire rack to cool completely.

Cool the Cake

Once the cake has cooled completely, dust the top with powdered sugar.

Dust with Sugar

Optionally, top with fresh berries and mint leaves for garnish. Slice into squares and serve.

Garnish and Serve

All-purpose flour

Granulated sugar

Baking powder

Eggs

Milk

Butter, melted

Vanilla extract

Lemon zest

Powdered sugar (for dusting)

Fresh berries (strawberries, blueberries, etc.)

Mint leaves

Place the bottle of Far Niente 'Dolce' in the refrigerator for at least 1 hour before serving to ensure it is served chilled.

Carefully remove the cork from the bottle, ensuring not to break it. Pour the wine into a wine glass, filling it about one-third full to allow for aeration.

Open the Wine

Slice the cheese into bite-sized pieces and arrange them on a serving platter.

Prepare the Cheese

Wash the fresh figs gently under cold water, then trim the stems and cut them in half.

Prepare the Figs

Break the dark chocolate into small pieces and place them in a separate bowl or on the serving platter.

Prepare the Chocolate

Use a spoon to drizzle honey over the cheese and figs for added sweetness.

Drizzle the Honey

Lightly toast the walnuts (or pecans) in a dry skillet over medium heat for 3-5 minutes, stirring constantly until fragrant. Allow them to cool before adding to the platter.

Toast the Nuts

Arrange the prepared cheese, figs, dark chocolate, honey, and toasted nuts on a serving platter, creating a visually appealing display.

Assemble the Platter

Serve the chilled Far Niente 'Dolce' alongside the platter of pairings, encouraging guests to enjoy the combinations of flavors.

Serve with the Wine

Far Niente 'Dolce' Late Harvest Wine

Cheese (e.g., blue cheese, goat cheese)

Fresh figs

Dark chocolate (70% cocoa or higher)

Walnuts (or pecans)

Chill the bottle of Isabel Ferrando Chateauneuf-du-Pape in the refrigerator for about 30 minutes before serving to enhance its flavors.

Select Wine

Slice the Aged Gruyère Cheese into thin wedges and crumble the Chèvre into small pieces. Arrange on a cheese board.

Prepare Cheese

Thinly slice the Prosciutto and Salami. Neatly arrange them on the cheese board alongside the cheese.

Arrange Charcuterie

Slice the Fresh Baguette into bite-sized pieces. Place the Mixed Olives and Dried Figs in small bowls and arrange on the cheese board.

Prepare Accompaniments

Pour the chilled Isabel Ferrando Chateauneuf-du-Pape into wine glasses and serve alongside the prepared cheese and charcuterie board.

Serving Wine

Encourage guests to pair the wine with the cheese and charcuterie, using the accompaniments to enhance flavors.

Enjoy

Isabel Ferrando Chateauneuf-du-Pape

Aged Gruyère Cheese

Chèvre (Goat Cheese)

Prosciutto

Salami

Fresh Baguette

Mixed Olives

Dried Figs

Start by slicing the fresh baguette into 1-inch pieces and arrange them on a serving platter.

Prepare the Accompaniments

Slice the Brie cheese into wedges and add it to the platter alongside the baguette.

Cheese Preparation

Rinse the green grapes and pat them dry. Scatter them on the platter. Add the olives to the platter as well.

Add Fruits and Nuts

Place a small bowl of honey on the platter for drizzling over the cheese and baguette.

Honey Drizzle

Ensure the Chateau Bonnet Bordeaux Blanc is chilled. Place the bottle in the refrigerator for at least 30 minutes prior to serving.

Open the chilled wine bottle and pour into wine glasses. Serve alongside the prepared platter of accompaniments.

Serve the Wine

Chateau Bonnet Bordeaux Blanc

Brie Cheese

Green Grapes

Olives (green or black)

Place the bottle of Taittinger 'La Française' Brut Champagne in a bucket filled with ice and water. Let it chill for at least 30 minutes before serving.

Chill the Champagne

While the champagne is chilling, gather your chilled flute glasses and ensure they are clean and dry. If desired, chill the glasses in the freezer for a few minutes.

Once the champagne is adequately chilled, carefully remove it from the ice bucket. Hold the bottle at the base and gently twist the wire cage to remove it from the cork, taking care to point the bottle away from yourself and others.

Serve the Champagne

Tilt the flute glass at a slight angle and pour the champagne slowly, filling the glass to about two-thirds full to allow for bubbles to settle. Avoid pouring directly into the center to minimize excessive froth.

Pouring

Serve immediately and enjoy the fresh, crisp flavors of Taittinger 'La Française' Brut Champagne. Pair with light appetizers or enjoy on its own.

Taittinger 'La Française' Brut Champagne

Chilled flute glasses

Ice cubes

Place the bottle of Moet & Chandon Dom Perignon Champagne in a bucket filled with ice and water for about 20-30 minutes to chill it to the perfect serving temperature (40-50°F or 4-10°C).

If using fresh strawberries, wash them under cold water and pat dry. For the lemon twist, use a vegetable peeler or a knife to cut a thin strip of lemon peel, making sure to remove the bitter white pith.

Prepare Garnishes (Optional)

Remove the foil from the top of the champagne bottle. Hold the cork firmly and twist the bottle gently to remove the cork. Aim the cork away from yourself and others to prevent any accidents.

Open the Champagne

Tilt the champagne flute at a 45-degree angle and pour the champagne slowly to minimize foam. Fill the glass to about two-thirds full to allow for the bubbles to rise.

Pour the Champagne

If desired, add a fresh strawberry to the side of the flute or drop in the lemon twist for added flavor and elegance.

Add Garnishes (Optional)

Serve immediately while the champagne is still bubbly and cold. Enjoy responsibly!

Serve and Enjoy

Moet & Chandon Dom Perignon Champagne

Fresh Strawberries

Lemon Twist

Begin by harvesting the Pinot Noir, Chardonnay, and Pinot Meunier grapes at their optimal ripeness, typically in late summer to early fall.

Premium Partner

Chateau Suduiraut- Sauternes

Borgo Scopeto- Vin Santo Del Chianti Classico, Tuscany, Italy

C.h. Berres-mosel, Germany

Far Niente- "dolce," Late Harvest, Napa Valley

Isabel Ferrando- Chateauneuf-du-pape, Rhone

Chateau Bonnet- Bordeaux Blanc, Entre-deux-mers, Bordeaux

Taittinger- "la Française," Brut, Champagne

Moet & Chandon- "dom Perignon," Brut, Champagne

Billecart-salmon- Brut Rosé, Champagne

F.x. Pichler- Riesling, Loibner Ried, Klostersatz, Wachau, Austria

Henri Costal- "butteaux," Chablis, 1er Cru, Bourgogne, France

Vincent Gaudry-"le Tournebride," Sancerre, Loire Valley, France

Sabine Godme-blanc De Blancs, 1er Cru, Marmery, Champagne

Phillipe Gonet- "roy Soleil," Grand Cru Champagne, Les Mesnil-sur-oger Nv