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Make It a

le y a Vl pa a N ion rat leb e C
Wherever You Are

Whatever the occasion, you can find a reason to celebrate with Napa style. In his position as Executive Chef at Terlato Wines International, Chicagobased Colin Crowley makes frequent forays to the valley. Crowley says Napa might be at its most glorious during the fall, when golden light and the aromas of fermenting wines fill the air, but adds that Napa style isn't strictly a harvest phenomenon. “No matter the season, Napa is a place where the pace is a little slower, and people are always eager to celebrate nature's changing bounty in a relaxed yet elegant way," he says. Crowley has grown so fond of Napa's style, he's brought it back to the Terlato Wines kitchen and his own home—and he says you can, too. “Napa is about classic recipes with contemporary updates that give the food an exciting, enticing vibrancy,” Crowley says, offering four dishes that capture the spirit of the valley and pair perfectly with the wines that grow there.

The nicely rounded citrus flavors of the Markham Sauvignon Blanc accent the light brine of the clams for a savory start to your holiday meal. For the Clams: 24 Manila clams, cleaned 3 tablespoons extra virgin olive oil 3 cloves garlic, halved 1 tablespoon red pepper flakes 1/3 cup water 2 tablespoons parsley, chopped Salt Warm olive oil in a pot; add garlic, red pepper and salt. Brown garlic; add clams. Cook covered 2-3 minutes, add water and parsley; recover. Cook 2-3 minutes more, until clams open; discard unopened clams. Reserve 2 ounces of the sauce. For the Stuffing: 2 cloves garlic, finely minced 1/3 cup extra virgin olive oil 1/2 cup dry toasted breadcrumbs, finely ground salt and pepper 2 tablespoons flat leaf parsley, finely chopped 3 tablespoons Parmesan cheese, grated 3 tablespoons butter, melted 2 ounces juice from steamed clams Detach clams from shells and replace. Discard half of the shell. In a small bowl, combine parsley, olive oil, garlic, Parmesan, and breadcrumbs with reserved clam sauce. Mix well and let stand for 10 minutes. Spoon small amount of the mixture on top of each clam. Refrigerate 3-6 hours covered. Place clams under preheated broiler for 5 minutes, until a little crust forms. Serve while hot.

B aked S tuffed C lams

Bright fruit flavors coupled with hints of toast and allspice make Cuvaison Chardonnay the perfect choice for delicate white halibut accented with savory tomatoes and ripe olives. For the Fish: 1 4 lb. halibut filet 1 tablespoon extra virgin olive oil Salt and pepper, to taste Coat halibut filet with olive oil and season with salt and pepper. Roast in a 350°F oven for 20-25 minutes or until internal temperature reaches 135°F. For the Tomatoes: 6 tablespoons extra virgin olive oil 6 medium cloves garlic, minced 2 28-ounce cans premium tomatoes 8 ounces Kalamata olives, halved 3 tablespoons basil leaf, chopped 3 tablespoons capers, rinsed 3/4 teaspoon red pepper flakes In a 12-inch skillet over medium-low flame, heat the olive oil and add garlic. Cook for 1 minute; do not let the garlic brown. Add tomatoes with any remaining puree, olives, capers and red pepper. Bring sauce to a brisk simmer and cook about 8 minutes stirring frequently. Spoon sauce over fish and garnish with basil.

H alibut with T omatoes, Capers and O lives

For additional suggestions on bringing a Napa Valley Celebration into your home, visit

Welcoming, delicious and hearty, this sirloin strip roast is topped by a rich hunter-style sauce and wonderfully complemented by the full fruit and dark, silky finish of the Rutherford Hill Merlot. For the Beef Sirloin: 1 4 lb. prime sirloin strip roast, cleaned of fat and cut in half lengthwise Coat meat with olive oil and season with salt and pepper. In a preheated 350°F oven, roast for approximately 30 minutes or until internal temprature reaches 130°F for medium rare. Serve with Chasseur Sauce. For the Chasseur Sauce: 4 tablespoons butter 3 cups crimini mushrooms, diced 6 shallots, minced 12 ounces red wine 6 tablespoons brandy 4 cups veal demi glace 2 cups tomatoes, diced 1 tablespoon parsley, chopped salt and pepper, to taste Melt butter in a heavy saucepan. Add shallots and mushrooms, sauté until butter is absorbed. Add red wine and bring to a boil, then simmer until reduced about 10-15 minutes.Add brandy and flame.Add veal demi glace and bring to a light simmer. Add parsley and tomatoes to finish. Season with salt and pepper.

W hole R oasted B S n eef irloi with C hasseur S auce

Gloriously decadent the way a holiday dessert should be, this molten-centered chocolate cake finds an ideal partner in the warm caramel flavors of a Markham Cabernet Sauvignon. For the Cake: 6 ounces semi-sweet chocolate 2 ounces bittersweet chocolate 3/4 cup unsalted butter 3 egg yolks 3 whole eggs 3/4 cup sugar 3/4 cup all-purpose flour Butter 8 six-ounce ceramic ramekins and dust with flour. In a bowl over a double-boiler melt the butter and chocolate, set aside and let cool. In a mixing bowl, use electric mixer to combine eggs and sugar until pale yellow butter holds shape and forms ribbon on beaters. Blend flour into egg-sugar mixture with the mixer for 3 minutes. Add chocolate mixture being careful to incorporate everything; mix for 2 more minutes. Pour about 6 ounces of batter into each ramekin and refrigerate for 1 hour. In a preheated 475°F oven, bake ramekins on a cookie sheet for 10-12 minutes or until they are puffed up and don’t jiggle when moved. Remove from oven and serve immediately. Can be served with chocolate sauce or whipped cream. For the Walnuts: 3 cups walnuts, toasted 13/4 cup sugar Pinch kosher salt Cook sugar until melted and slightly amber colored. Mix walnuts, sugar and salt together; being sure to coat the nuts and let cool on a non-stick surface such as a slit pad or bakers paper.

M olten C hocolate Cake with Candied W alnuts