This recipe depends on sourcing the best scallops available. Diver scallops (which are also known as dry pack) are harvested daily and never put into a brine solution. This recipe makes more cauliflower puree than you’ll need but that’s a good thing! Cover and refrigerate for another use. The 2016 Russian River Ranches Chardonnay pairs beautifully with this delicate dish.

This simple, beautiful salad is easy to make and reflects the flavors of winter and spring with beets and oranges. The bright citrus notes makes this salad a good pairing with Sonoma-Cutrer’s Sauvignon Blanc.

Think you know Rosé wines? Our fascinating infographic will transform you into a true connoisseur of this celebrated varietal.

This takes advantage of a French inspired flavored or compound butter. The butter is delicious on all grilled or roasted meats, birds or fish.  Double or triple the butter and store in the freezer to use on grill meats or poultry, of any kind. It’s also delicious on burgers. Serve with sautéed greens, if desired. The rich Founders Reserve Pinot Noir served with this recipe is a special treat.

Picadillo is a traditional dish in many Latin American countries and the Philippines (where it is known as giniling). It is made with ground meat (usually beef), tomatoes, and other ingredients that vary by region. It is often served with rice or used as a filling in dishes such as tacos, savory pastries, empanadas, or served with chips and guacamole. It is one of the favorite recipes from my book “Culinary Birds” which is a James Beard award winner. A glass of the complex The Cutrer Chardonnay is a surprising and delicious match to this recipe.

Here’s my version of that wonderful soup from Provence in France. There are all kinds of variations on this but usually it includes both dried and fresh beans, tiny pasta, root vegetables, and other fresh vegetables available. The secret ingredient is a piece of Parmesan cheese rind to simmer along with the broth. It adds great flavor. Remove it at serving time and reuse it till it’s gone. Store the rind wrapped in the fridge. If you don’t have any rind the soup will still be delicious.