Alaskan Halibut with Spicy Slaw, Brown Butter Fava Beans, Green Garlic Purée

Main Courses

Summertime calls for some light and fresh recipes, and we just so happen to have just that! This Alaskan Halibut with bright and luscious flavors of spice, brown butter, and garlic will please any crowd. Enjoy with your favorite glass of Ferrari-Carano white wine!

Bacon & Leek Brunch Pizza

Main Courses

Pizza for breakfast? Yes! This pizza is featured at our monthly Sycamore Grove Sunday Brunch, offered at the winery the first Sunday of each month. Prepare this pizza at home, or better yet, join us at Ferrari-Carano for brunch and we'll serve you...paired with your favorite glass of F-C wine too, of course!

Baked Brie with Lemon & Apple Compote

Appetizers

This is a beautiful baked Brie recipe that is sure to wow your guests. If you need a quick and easy appetizer any time of year, or during the holidays when fresh lemons are abundantly available, this baked Brie will be your go-to recipe. It's sure to become a favorite!

Beet Cured Salmon with Horseradish Cream

Appetizers

Black-Eyed Pea & Sausage Soup

Soups and Salads

Cast Iron Pizza with Nduja, Scallions & Olives

Main Courses

What is nduja, you might ask? It's a spicy, spreadable sausage from Calabria in southern Italy that's been gaining favor here over recent years. Check specialty markets or online to purchase, or, if you'd rather, substitute soppressata or pepperoni. Either way, this pizza paired with our Pinot Noir is a perfect pairing.

Chardonnay Brined Smoked Turkey

Main Courses

We've created the perfect turkey recipe for your traditional Thanksgiving dinner.

Cherry & Cabernet Braised Short Ribs

Main Courses

Comfort food at its finest, these short ribs are worth the wait, we promise. A perfect weekend dinner meal, serve our short ribs with mashed potatoes and vegetables, and a glass of your favorite F-C Cab.

Chicken Confit with Blackberry Gastrique

Main Courses

No need to wait for blackberry-picking season to make this delicious Chicken Confit! Serve this colorful dish with a side of rice and your favorite green vegetable, like steamed broccoli or roasted asparagus, and your favorite Ferrari-Carano Pinot Noir.

Dungeness Crab Cakes with Meyer Lemon Aioli

Appetizers

The secret to the success of this recipe is quality crab meat, and here in Northern California during the winter, Dungeness Crab is pretty plentiful. These crab cakes are delicious paired with any one of our Chardonnays, but we especially like it with the Reserve.

Farfalle with Spinach & Walnut Pesto

Pasta & Side Dishes

This is an easy, delicious pasta dish that pairs perfectly with our Ferrari-Carano Chardonnay.

Farro, Tomato & Mushroom Salad with Toasted Pistachios & Red Wine Vinaigrette

Soups and Salads

The Farro Salad may be served warm or cold. Create a vegetarian version by substituting beef stock for roasted vegetable stock

Filet Mignon with Spring Onion Bordelaise

Main Courses

This filet will melt in your mouth if done just right. Top it with the Spring Onion Bordelaise and pair with one of our Cabernet Sauvignons, and you can't go wrong.

Garden Greens with Ricotta Salata & Fennel

Soups and Salads

A simple, delicious salad for any time of year that's quick and easy to make. Add apples and walnuts for a nice touch.

Golden Beet, Fresh Mozzarella & Arugula Salad

Soups and Salads

Root vegetables at their best! Chef Tim's Golden Beet Salad is delicious any time of year. Serve as a first course, or make a meal of it. Enjoy with a glass of our Fumé Blanc and you have a perfect pairing.

Grilled Porterhouse Steak with Garlic Confit

Main Courses

Delicious for summer and all your summer celebrations, our Grilled Porterhouse Steak pairs perfectly with our Merlot or Cabernet Sauvignon.

Grilled Prawns with Citrus Chimichurri

Appetizers

We believe simpler is better, like with this dish, where Chef Tim likes to let the wine and fresh ingredients speak for themselves. The soft saltiness and briny component of the shrimp mixed with the bright citrus and herbal character of the chimichurri complement our Pinot Grigio perfectly. This is a pairing for sipping on the porch on a warm wine country evening.

Grilled Shrimp Skewers with Romesco Sauce

Appetizers

The fresh lemon perfectly enhances the flavor of the shrimp in this recipe. You may want to double this recipe, these will go quick!

Grilled Watermelon with Feta and Basil

Appetizers

Light and refreshing with just the right amount of kick. So easy you'll be making this all summer long!

Gruyere Mac & Cheese with Sourdough Gremolata

Pasta & Side Dishes

Everything about mac and cheese makes us want to smile! Deliciously cheesy, ultra creamy and topped with crunchy sourdough breadcrumbs, pair this easy-to-make Gruyere Mac & Cheese with our Sonoma County Chardonnay or Reserve Chardonnay. Trust us, people will be asking for more!

Herb Crusted Rack of Lamb with Blueberry Gastrique

Main Courses

Our recipe for rack of lamb crusted with garlic, Panko, parsley, rosemary and Parmesan with a delicious blueberry gastrique is a perfect match to serve with our UNA, Merlot or one of our Pinot Noirs. The gastrique can be made up to 2 days ahead.

Herb Crusted Reverse Seared Prime Rib

Main Courses

A show-stopping masterpiece, this prime rib will make your guests think you labored for hours, when you really let the roast do all the work. Juicy, full of flavor and a holiday favorite.

Linguine with Clam Sauce

Pasta & Side Dishes

A quick and easy dish, our Linguine Vongole (linguine with clam sauce) is a favorite pasta dish any night of the week. Add a splash of Vermouth for a subtle aromatic layer of flavor.

Meyer Lemon Risotto with Arugula Pistou

Pasta & Side Dishes

The lighter style ingredients - Meyer lemon and arugula -- in this risotto make it the perfect pairing for our Sonoma County Chardonnay, a smooth and full-bodied wine while vibrant and refreshing at the same time.

Pumpkin Tortellini with Almonds in Brown Butter Sage Sauce

Pasta & Side Dishes

We're highlighting everyone's favorite fall ingredient with this delicious pumpkin tortellini recipe, because what says fall better than pumpkin? You'll love this dish as an appetizer or main course, with its mellow flavors of pumpkin, sage and almonds. Pair this dish with one of our Pinot Noirs, or the Viognier for a bright, crisp accompaniment.

Roasted Trip Tip with Red Wine Barbecue Sauce, Yukon Gold Potato & Brown Clamshell Mushroom

Main Courses

You can’t ever go wrong with some Tri-tip, especially when it includes an infused FC red wine barbeque sauce. This recipe makes the perfect summer meal to pair alongside your favorite Ferrari-Carano red blend.

Sausage and Calabrian Chili Pizza with Hot Honey

Main Courses

A quick and easy pizza recipe that will leave you coming back for more! Drizzled with homemade hot honey and fresh orange zest brings out the bright flavors in this delicious pizza.

Spaghetti alla Puttanesa

Pasta & Side Dishes

This classic spaghetti dish is simple and elegant, and perfectly paired with our Cabernet Sauvignon or Siena. Serve with a green salad and garlic bread.

Spice Seared Angus New York Steak with Butternut Squash Purée, Yukon Gold Potato, Brown Butter Broccolini & Mushroom Cabernet Pan Jus

Main Courses

Perfect for an intimate dinner party for 4 or as small bites for a larger group, Chef Tim Vallery created this delicious dish with all the components that are sure to impress your guests.

Uova al Forno -Baked Eggs in Tomato Sauce with Ciabatta Bread

Main Courses

A delicious brunch recipe, and one we serve at our monthly Sycamore Grove Brunch at the winery (see events page for details). Serve with plenty of crusty sliced bread.

White Cheddar Gougères

Appetizers

A Gougére is an airy French, baked savory pastry mixed with cheese and seasonings. Gougéres are easy to make and will impress your friends as a delicious hor d'oeuvre, or as a side dish for your next holiday meal.

Wild Sea Scallops, Spring Pea Purée & Crispy Shallot with Charred Onion Vinaigrette

Appetizers

This recipe for sea scallops pairs perfectly with a fuller-bodied Chardonnay, like our Fiorella or Reserve Chardonnay. Searing the scallops adds the perfect amount of caramelization, which further enhances this delicious pairing.