Classic Paella is a Valencian rice dish from the southeastern coast of Spain. This ancient rice dish has evolved to become a symbol of Spanish culinary experience with each region adding meat ingredients, customizing the entree. Yvon demonstrates his popular … Continue reading
Jon
From the Kitchen: BABY BEETS WITH GORGONZOLA CHEESE 6 Servings 2 dozen Baby Beets 12 oz. Gorgonzola Cheese 3 tbsp. White wine 1 tsp. butter 3 tbsp.heavy cream Clean the Beets, leave 2-3″ of Green. Steam the beets to a … Continue reading
We are not talking about the Californian blush stuff or the pink Pinot Grigio which mean mediocre taste and a sore head. The US is leading a fantastic Provence Rose’ success story having increased consumption nearly 6 fold over the … Continue reading
After harvest we fertilize our vines with organic fertilizer and prepare for the coming winter season. Snow blankets our vineyard providing needed insulation, supporting the vines in their period of dormancy. From the Cellar Our Cayuga White and Rose de … Continue reading
From the kitchen at Leroux Creek Inn: Yvon demonstrates a Christmas season desert, “Tarte aux Fruits” in the kitchen at Leroux Creek Inn Hotchkiss, Colorado. This desert uses puff pastry dough, with one sheet for each desert. The finished product … Continue reading