A NOTE FROM CHEF: This butternut squash bisque is silky smooth and packed with fall spices. It’s a delicious complement to the Concordia Blanc and all of your seasonal festivities.

A NOTE FROM CHEF: The earthiness of the mushrooms and rosemary make this the perfect autumn dish when paired with the Merlot from Washington’s Horse Heaven Hills. Savor every bite and sip!

A NOTE FROM CHEF: Raised in the Garden State, where I learned to hunt before I could walk, I always had my sights set on the untamed wilds of Alaska. Years later, with a trusted companion by my side, I ventured into the Great Frontier and conquered the Alaskan Ox. Today, every dish crafted is a tribute to my fallen friend, a testament to the adventures we shared. Stay hungry, my friends.

A NOTE FROM CHEF: Like my family before me, gardening runs in our blood. From deer tongue to lamb’s ear to shiso and everything in between, my mother and I only cultivated nature’s toughest crops. It was during those sun-soaked days on the farm that I discovered my passion for crafting salads as rich and unforgettable as my childhood memories. Stay fresh, my friends.

A NOTE FROM CHEF: Inspired by my time goat herding in the mountains of Spain, this spinach artichoke tart brings me back to my college days aboard. Paired with a crisp Chardonnay, this is the perfect spring meal.

A NOTE FROM CHEF: Crafted in homage to the culinary legacy of my beloved Nonna, this Lamb Bolognese brings back memories of cherished Sundays surrounded by family. Pair this dish with Carboy’s Chambourcin to add a new world twist to an old world favorite.