J. Lohr Estates Riverstone Chardonnay

Butter-Poached Maine Lobster With Sweet English Pea Puree, Morel Mushroom Ragout & Spring Flowers

recipe courtesy of Chef Collin Crannell, Executive Chef of the Lobster Restaurant, Santa Monica, California

Serves 4

  • 4 Maine lobsters (approx. 2 lbs each)           
  • 2 bay leaves
  • 2 lemons, sliced                       
  • 1/4 cup kosher salt
  • 1 carrot, sliced                       
  • 2 ½ gal water, cold
  • 1 Spanish onion, sliced

Place all ingredients except for the lobsters in a large stock pot over high heat and bring to a boil for 10 minutes. Place the lobster in the water for 3 minutes. Remove and immediately plunge into ice water for 15 minutes.

Remove the claws, elbows and tail from the body, and pull the head shell away from the legs. Reserve the head for decorating the plate. Using kitchen scissors, cut down the middle of the tail shell, being careful not to cut the meat. Remove the tail meat, then cut the shell of the elbow and claw, and remove the meat carefully. Hold in the refrigerator. (This can be done the day before.)

  • 6 lbs butter, unsalted 
  • 3 sprigs rosemary

Cut the 6 lbs of butter into cubes and place along with the rosemary into a tall saucepan over very low heat. As the milk solids start to separate, skim off the white from the surface, (this may take 30 to 40 minutes). Do not boil. (If the bottom of the saucepan begins to burn, pour into another pan.)

Morel Mushroom Ragout:

  • 1 ½ lbs morel mushrooms, cleaned and halved (or substitute any wild mushroom)        
  • Juice of 1 lemon       
  • 2 cups chicken stock
  • 2 medium shallots, minced               
  • 1/4 cup olive oil
  • 2 garlic cloves, minced                   
  • 5 Tbsp butter, unsalted
  • 1 ½ cups J. Lohr Estates Riverstone Chardonnay       
  • salt and pepper, to taste

Heat a large sauté pan over high heat for 30 seconds. Add the olive oil, followed by the morel mushrooms. Sauté for 10 minutes, then add the shallots, garlic and 1 tablespoon butter, and cook for another 5 minutes. Season with a few pinches of salt and pepper. Add the J. Lohr Estates Chardonnay and reduce by half, then add the chicken stock and butter. Reduce by half again, then add in the lemon juice and season with salt and pepper to taste. Keep warm.

Sweet English Pea Purée:

  • 2 cups + 1 ½ cups English peas, shucked  (or substitute frozen organic)       
  • 4 cups water, cold                
  • 1/4 cup + 2 Tbsp extra virgin olive oil
  • 1/2 cup Yukon potato, peeled and diced           
  • salt and pepper to taste   
  • 1/2 cup leeks, white section only, diced

Bring a pot of water to a boil, and add a hand full of salt. Have a bowl of ice water ready. Place the 3 ½ cups of peas into the water for 1 minute or until tender, then plunge into the ice water. When the peas are cold, strain them, and then run cold water through the peas until the ice cubes are melted. Separate into 2 cups and 1 ½ cups.

Using a small sauce pan over medium heat, add 2 tablespoons of olive oil and then the leeks. Slowly sweat the leeks until translucent. Add potatoes and water, and turn the heat to medium-high and bring to a boil. Reduce by half, then add the 2 cups of peas and place all into a blender. Using a kitchen towel folded over, hold down the blender lid (be very careful!) and quickly pulsate on and off until the mixture has momentum. Then turn on the blender, open the lid, and add the 1/4 cup of extra virgin olive oil. Season to taste. Keep warm.

Cooking the Lobster:
Place the lobster in the tall pan of melted butter, gently stir and cook for 8 minutes. DO NOT BOIL.

Plate Presentation:
While the lobster is cooking, add the remaining 1 ½ cups of peas to the morel mushroom mixture. Place the pea puree on a plate and spread out into an oval bed. Put the morel mushroom ragout in the middle. Remove the lobster from the butter, and place the lobster tail on top with the knuckles and claws around the plate. Garnish with some spring flowers and good quality Italian extra virgin olive oil. Trim the lobster head and place near the lobster tail. Enjoy with a glass of J. Lohr Estates Riverstone Chardonnay!

Roasted Miso Orange Black Cod

recipe courtesy of Chef Claude Gaty, Chef of Top of the World, Stratosphere Hotel, Las Vegas, Nevada

Serves 4

  • 4 pieces (7 oz each) black cod (aka sablefish or butterfish), skin off and deboned
  • 12 oz cleaned baby spinach
  • 12 baby carrots, pre-steamed with tops removed and sliced lengthwise
  • 1 clove garlic, peeled and finely chopped
  • 1 ½ oz fresh ginger, peeled and finely chopped
  • 3 Tbsp olive oil
  • sea salt and ground white pepper
  • Miso Orange marinade (recipe below)
  • Ponzu Butter sauce (recipe below)
  • Optional: finely chopped yellow and red peppers, fresh sprigs of chive for garnish

Miso Orange Marinade:

  • 3 cups Mirin rice wine                   
  • 6 oz sake
  • yellow miso paste                   
  • 6 oz orange juice

Combine all marinade ingredients and bring to a boil. Whisk the liquid so the miso paste is well dissolved. Cool off completely, then cover prepared cod with marinade and refrigerate overnight.

Ponzu Butter Sauce:

  • 1 lb unsalted butter, cut into pieces           
  • 1/2 tsp Japanese yuzu juice
  • 2 shallots, finely chopped               
  • 1 dash soy sauce (salt replacement)   
  • 2 stalks lemongrass, chopped               
  • 1 pinch ground white pepper
  • 2 sprigs fresh thyme, leaves removed           
  • 1 tsp olive oil
  • 3/4 cup J. Lohr Estates Riverstone Chardonnay       

In a sauce pan, using medium heat, warm up oil and sauté lemongrass, shallots, and thyme until shallots become translucent. Add J. Lohr Estates Chardonnay and reduce over medium heat to almost dry. Then, adjust temperature to low heat and whisk in butter until completely incorporated. Add yuzu juice, soy sauce and white pepper to taste. Filter the sauce through a fine mesh china cap and press the solids to extract the flavors. Reserve and keep warm, being careful not to break the emulsion.

Preheat oven to 425°F. Remove fish from marinade. Preheat olive oil in non-stick oven-safe skillet, and sear fish fillets on one side for a few seconds. Turn fillets over and place skillet in oven; cook for 8 minutes or until done. While the fish is cooking, warm up another skillet, add oil and sear chopped garlic. Add spinach leaves and cook until done, then season with salt and pepper. Remove excess water from spinach and keep warm. Remove fish from oven and sprinkle sea salt on top. Wipe the skillet clean and heat it up again.

Add oil and sear chopped ginger, then add the carrots and sauté for 45 seconds or till done. Season with salt and pepper.

For service, place spinach on the bottom of the plate and top with carrots. Add cod and sauce, then use garnish if desired. Enjoy with a glass of J. Lohr Estates Riverstone Chardonnay!

Scarborough Fair Herb Roasted Pork Loin Sliders

recipe courtesy of Chef Chris Yamashita, Chef/Owner of Yamashita Restaurant Group, San Jose, California

Serves 4 to 6

  • 1 tsp garlic powder               
  • 1 Tbsp finely chopped rosemary
  • 1/2 tsp cayenne pepper               
  • 1 Tbsp finely chopped thyme
  • 1/2 tsp celery salt               
  • 2 Granny Smith apples
  • 1/2 tsp kosher salt               
  • 1 bunch fresh spearmint
  • 1 tsp black pepper               
  • 1 (2 ½-pound) center-cut boneless pork loin, trimmed
  • 2 tsp olive oil                   
  • Beaver Brand® Sweet Hot Mustard
  • 1 Tbsp finely chopped parsley           
  • 16 French dinner rolls
  • 1 Tbsp finely chopped sage           
  • 1 copy of Simon & Garfunkel’s “Scarborough Fair”

Preheat Oven to 350°F. Combine garlic powder, cayenne pepper, celery salt, kosher salt and black pepper. Liberally apply rub to the pork loin. Drizzle pork loin with olive oil.

Combine parsley, sage, rosemary and thyme and coat the pork loin.

Transfer the pork to a roasting pan and roast for 1¼ hours or until internal temperature reaches 155°F.  Remove pork from oven and let rest on a carving board for 15 minutes or 5 cycles of hit song “Scarborough Fair.”

While the pork is resting, slice apples into 1/8-inch slices. Carve pork into slices and place on French roll with a slice or 2 of Granny Smith apples, 2 or 3 mint leaves and a teaspoon of Beaver Brand® Sweet Hot Mustard.

Serve with J. Lohr Estates Riverstone Chardonnay and enjoy!

Seafood Penne with Jalapeno Pesto

recipe courtesy of Chef Armando Vasquez, Chef of La Scarola Restaurant, Chicago, Illinois

Serves 2

  • 1/2 cup J. Lohr Estates Riverstone Chardonnay       
  • 1/2 cup heavy whipping cream
  • 8 large shrimp
  • 1/4 cup Romano cheese   
  • 8 sea scallops                       
  • 8 oz penne pasta, cooked and drained just prior to serving
  • 1 medium zucchini                       
  • 8 cherry tomatoes                   
  • salt, pepper, butter and extra virgin olive oil to taste   
  • 2 Tbsp jalapeño pesto sauce (olive oil, basil, jalapeño peppers, garlic—quantity of each depending on taste)


Jalapeño Pesto Sauce:


Using a food processor, start with 3 cloves of garlic and mince. Next, add 2 cups basil, one jalapeño pepper, and a dash of salt and pepper to the mixture. While the processor is running, slowly drizzle in approximately 1/2 cup of olive oil through the feed tube until all the ingredients are puréed. Ingredients for pesto sauce can be altered to your taste.


Coat a sauté pan with butter and extra virgin olive oil over medium heat. Stir in shrimp and scallops. Add zucchini and cherry tomatoes, salt and pepper to taste. Pour in pesto, heavy cream and J. Lohr Estates Riverstone Chardonnay. Cook for a few minutes until sauce thickens, then add pasta and cheese. Enjoy with a glass of J. Lohr Estates Riverstone Chardonnay!

Chardonnay Poached Shrimp Salad with Avocado and Papaya

recipe courtesty of Executive Chef Kurt Clodfelter, Fishpaws Marketplace, Arnold, MD

Serves 4-6

  • 1 lb 70/90 count peeled raw shrimp
  • 1 cup J. Lohr Estates Riverstone Chardonnay
  • 1 cup filtered water
  • 1 tsp sea salt
  • 1 Tbsp butter
  • ¾ cup avocado, finely diced
  • ¾ cup papaya, finely diced
  • juice of 1 lime
  • 1 to 2 Tbsp mayonnaise
  • 1 Tbsp chopped cilantro
  • 1 tsp minced jalapeno pepper (no seeds)

Rinse the shrimp under cool running water and drain well. Bring the J. Lohr Estates Chardonnay and water up to a simmer, and simmer with the salt for 5 minutes. Add the shrimp to the poaching liquid and bring the liquid back to a simmer. Remove the shrimp from the heat and allow them to sit in the pot with a tight lid for 10 minutes. Strain the shrimp and return the poaching liquid to the pot. Place the shrimp in the refrigerator to cool while bringing the poaching liquid to a boil. Reduce the liquid to a total of ¼ cup. Whisk the butter into the sauce and simmer the sauce for 3 to 5 minutes. Allow the liquid to cool while mixing the mayonnaise, jalapeno pepper, and cilantro together.

Toss the avocado and papaya with the juice of the lime. Whisk the cooled poaching liquid with the mayonnaise mixture and then toss the fruit and shrimp together with the dressing. Allow the mixture to chill for one hour in the refrigerator. This salad is fantastic on crackers, or over a simple mixed green salad, but my preference is to enjoy this salad on some nice thick cut Italian bread that has been lightly buttered and grilled to perfection, along with a nice glass of J. Lohr Estates Riverstone Chardonnay!

Baked Brie with Grilled Portobello Mushroom Vinaigrette, St. Andres Brie Cheese, Roasted Beets and Fresh Chervil

recipe courtesy of chef Brian Poe, Poe’s Kitchen at the Rattlesnake, Boston, MA

Serves 6

For the Baked Brie

  • 12 – 1 ½ inch squares puff pastry
  • 6 – 1 inch cubes high quality aged brie (St. Andrés preferred)
  • 1 cup egg wash

On a clean cutting board, line up six squares of puff pastry in a row. Place one cube of brie in the middle of each square, then top with remaining pastry squares. Press firmly together along the edges, brush with egg wash and reserve for up to 1 day in the refrigerator.

For the Beets

  • 1 medium-sized beet, tough outer skin removed, sliced
  • 2 tsp shallots, diced 1 tsp garlic, chopped salt and pepper
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 bunch thyme, rosemary and oregano
  • ½ cup J. Lohr Estates Riverstone Chardonnay
  • 1 tsp brown sugar
  • ¼ cup olive oil

Place all ingredients in a shallow baking dish, rubbing the seasoning thoroughly on the beets. Cover with foil and bake in a 350°F preheated oven for 1 hour. Remove from oven and reserve for up to 4 days.

For the Vinaigrette

  • 2 Portobello mushrooms, cleaned and gills removed
  • 1 tsp garlic, chopped
  • 1 tsp shallot, chopped
  • 1 tsp fresh herbs (oregano, thyme, rosemary and basil), chopped
  • 3 cups olive oil
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp white truffle oil

Dip mushrooms into olive oil and shake off excess oil. Season with salt and pepper, and roast in a 350°F oven for approximately 8 minutes. Remove from oven, reserve juices and dice. In a mixing bowl, combine all ingredients with a wire whip and then add the diced mushrooms and juices. Reserve at room temperature. Can be refrigerated for up to one week.

Bake brie in 350°F oven for 5 minutes. At last two minutes, place 18 paper thin slices of beets in oven. While the brie and beets are cooking, prepare 6 round plates by placing two ounces of the vinaigrette in the center of each plate. Allow the juices to spread as it will create its own artwork for presentation. Remove brie and beets from oven and fan three slices of beets on each plate. Place 1 baked brie in the center of each plate and garnish with fresh chervil.

Relax and enjoy with a glass of J. Lohr Estates Riverstone Chardonnay!

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