Be Thankful Together during Black Friday Weekend

One of our greatest joys is sharing our new space with our club members and new friends. We hope that you’ll spend some time with us during Black Friday weekend to make more memories and enjoy the ones you love by being together. 

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To eat

We will have a fantastic menu of  Wild Mushroom and Farro Stew garnished with crispy pancetta, parsley and a homemade cracker; Green Been Winter Salad in a roasted shallot vinaigrette, feta cheese and pepitas and specialty truffles made with our Cabernet Sauvignon. All served on one plate for $15.

To drink

We also are offering a holiday three-pack perfect for gifts! It’s $78 and includes the 2016 Estate Sauvignon Blanc, 2014 Zinfandel and 2014 Petite Sirah. Club discounts apply on top of those savings! And, cases of our 2014 Zinfandel receive a 15% additional discount.

Members can participate in a special vertical tasting of our Silken Blend. If you’ve considered becoming a member and haven’t yet, this is the weekend to sign up! For $25, you can taste the 2006, 2007, 2012 and 2013 Silkens. The 2013 Silken will also be available that weekend to purchase for $55.25 (Winemaker’s), $52.00 (Innovator’s) and $48.75 (Case Clubs).

To enjoy

We also will have live music Friday and Saturday nights. And, our complimentary five-hole putting green.

It’s a great time to Be Thankful Together complete with lots of festive cheer!

Perfect Thanksgiving Recipes

Spice up your Turkey Day recipes with a few favorites from our Harvest Weekend! Below are a few recipes to recreate at home.
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Wilted Kale and Butternut Squash Salad 

1/2 cup aged balsamic vinegar

2 tablespoon whole seed mustard

2 tablespoon chopped garlic

1 teaspoon truffle salt

1 teaspoon ginger

1 teaspoon cumin

1  teaspoon onion powder

1/2 teaspoon cinnamon

1 1/2 cup olive oil

1 butternut squash ,pealed and cubed

1 bunch kale, cleaned and chopped

1 cup pistachios

1 cup dried figs, chopped

Directions- preheat oven 450′, mix vinegar, garlic and spices, whisk in olive oil.  In large bowl pour 1/2 of the dressing, add chopped squash and mix so the squash is coated, add squash flat on baking sheet, salt and bake 15min (depending on size of squash check to see if done with a fork).  While squash is cooking, using same bowl that squash was in, add chopped kale, pistachios and figs. Add dressing slowly to not over dress and massage kale with fingers so it begins to break down.  Add warm squash over kale mixture and let sit 5 min so kale wilts.  Toss right before serving.

Enjoy with our Silken!


 

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Dark Chocolate Baklava

1 box filo dough, defrosted

1 1/2cup honey

1 1/2 cup water

3 cinnamon sticks

1 bag (16oz) cocoa nibs

1 bag (16oz) bittersweet chocolate pieces

16oz hazelnuts, toasted and cooled

16oz butter, melted

Directions- melt butter, in food processor chop hazelnuts and chocolate, in 9×13 pan line 1 sheet of filo dough and brush with butter, continue this until you have 8 layers.  Add 1/3 of nut and chocolate mixture, layer filo and butter for 4 more layers, add another 1/3 of hazelnut chocolate mixture, another 4 layers of butter and filo, remaining hazelnuts chocolate mixture and finish with 8 layers of filo and butter.  Let sit 25min room temperature. Preheat oven 350′  In saucepan add water, honey, nibs and cinnamon sticks. Bring to boil and then remove heat and let sit for 30min. Strain into bowl so you have a dark chocolate cinnamon syrup.  Slice baklava in squares and then diagonally to make a triangle (makes 24)  Place in oven 25 minutes on 350 uncovered, then turn heat to 300′ and bake 50 minutes. Remove from oven and ladle syrup on top, let sit 2hrs before serving.

Enjoy with our Cabernet Sauvignon!