Roasted Chicken with Summer Salad of Stone Fruit, Tomatoes, and Burrata

Roasted Chicken with Summer Salad of Stone Fruit, Tomatoes and Burrata
Knights Bridge East Block Chardonnay

Serves: 4
Prep time: 24 hours
Cook time: 1 hour

Brine the chicken the day before, then while it’s baking, make the puffed rice. Once the chicken comes out of the oven and is resting, compose the salad, and enjoy this bright fresh-from-the-farmer’s market meal with the elegant East Block Chardonnay.

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Roast Chicken

Ingredients
12 cups cold water
½ cup kosher salt
½ cup granulated sugar
½ cup soy sauce
¼ cup paprika
¼ cup garlic powder
¼ cup fennel seed
2 dried bay leaves
Leaves from 6 stems thyme
Leaves from 6 sprigs rosemary
1 tablespoon whole black peppercorns
1 medium yellow onion, coarsely chopped
1 medium leek, cleaned and coarsely chopped
1 medium carrot, peeled and coarsely chopped
1 rib celery, coarsely chopped
4 red potatoes, coarsely chopped
3 tablespoons olive oil
1 lemon, cut in half
3 tablespoons unsalted butter, melted
Freshly ground black pepper
Kosher salt

Method
To make the brine combine water, salt, sugar, soy sauce and seasonings in large pot; submerge the chicken, cover the pot, and refrigerate for 24 hours. To roast the brined chicken, preheat the oven to 425°F. Toss onion, leek, carrot, celery and potatoes with olive oil, season with salt and pepper in large roasting pan, then place rack in pan. Remove chicken from brine, rinse, and pat dry with paper towel. Place the bird on the rack in the pan, place lemon halves inside cavity, and tie the legs together with kitchen twine. Brush with the melted butter and season generously with pepper. Roast in middle rack for about 1 hour, or until an instant-read thermometer inserted into the thigh meat (away from the bone) registers 165°F. The skin should be brown and crisp. If it starts to overbrown, loosely cover with a large sheet of aluminum foil. Let the chicken sit, loosely tented with aluminum foil, for 15 minutes before carving.

While the chicken is baking, make the puffed rice and prep the salad ingredients.

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Puffed Rice

Ingredients
¼ cup Arborio rice
½ cup olive oil

Method
Heat the oil over medium-high in a heavy-bottomed pan until hot, about 450°F. Have ready a second pan with a wire-mesh sieve. When oil is hot, place raw rice in pan and cook for about 10 seconds then pour rice and hot oil through sieve in second pan. Allow to drain for a minute then transfer to bowl to cool.

While the chicken rests, compose the salad.

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Summer Salad

Ingredients
2 cups arugula
Extra Virgin Olive oil
Balsamic vinegar
Kosher salt
Freshly ground black pepper
1 yellow peach, peeled, pit removed, sliced in wedges
1 yellow nectarine, pit removed, sliced in wedges
3 heirloom tomatoes, sliced in wedges
Puffed rice
1 medium Burratta
4 leaves purple basil, cut into ribbons
1 tablespoon finely chopped chives

Method
To compose salad, toss arugula with olive oil, salt and pepper then arrange on a large platter. Place burrata in center then arrange peach, nectarine and tomato wedges around in circular pattern. Garnish with puffed rice, purple basil leaves and chives then finish with a drizzle of olive oil, salt and pepper to taste.

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Ratatouille with Baked Eggs, Garden Salad, Toasted Bread with Olive Oil

Ratatouille with Baked Eggs, Garden Salad, Toasted Bread with Olive Oil
KB by Knights Bridge Red Blend

Serves: 6
Prep time: 30 minutes
Cook time: 2 hours

The Ratatouille can be made a day ahead and then warmed up just before adding the eggs. Enjoy this homey fresh-from-the-garden vegetarian dish with the bright and earthy KB by Knights Bridge Red Blend.

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Ratatouille

Ingredients
⅓ cup extra-virgin olive oil
2 large yellow onions, cut into 1-inch pieces
8 large garlic cloves, peeled and smashed
Salt and pepper
1½ teaspoons herbes de Provence or fresh bouquet garni
¼ teaspoon red pepper flakes
2 bay leaves
1½ pounds eggplant, peeled and cut into 1-inch pieces
2 carrots, peeled and diced
2 pounds plum tomatoes, peeled, cored, drained, and chopped coarse
2 small zucchini, halved lengthwise and cut into 1-inch pieces
2 small crookneck squash, cut into 1-inch pieces
1 red bell pepper, stemmed, seeded, and cut into 1-inch pieces
1 yellow bell pepper, stemmed, seeded, and cut into 1-inch pieces
1 teaspoon sherry vinegar
6 eggs
3 tablespoons shredded Reggiano Parmesan
2 tablespoons chopped fresh basil

This dish is best prepared using ripe, in-season tomatoes. If good tomatoes are not available, substitute one 28-ounce can of whole peeled tomatoes that have been drained and chopped coarse.

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Method
Adjust oven rack to middle position and heat oven to 400° F. Heat olive oil in large Dutch oven over medium heat until shimmering. Add onions, garlic, 1 teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until onions are translucent and starting to soften, about 10 minutes. Add herbes de Provence, pepper flakes, and bay leaf and cook, stirring frequently, for 1 minute. Stir in eggplant and tomatoes. Sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper and stir to combine. Transfer pot to oven and bake, uncovered, until vegetables are very tender and beginning to caramelize, 45 minutes.

Remove pot from oven and stir in zucchini, squash, bell peppers, ¼ teaspoon salt, and ¼ teaspoon pepper and return to oven for another 45 minutes. Remove, discard bay leaf and bouquet garni, if using, stir in 1 tablespoon basil and sherry vinegar. Transfer about ¾ of Ratatouille to large, flat pie, casserole or tart dish. Make 6 small indentations with the back of a spoon and carefully crack the eggs into each. Return to oven for about 7 minutes, until eggs are just set. Remove from oven, sprinkle with remaining 1 tablespoon basil and parmesan. Season with salt and pepper to taste and serve alongside bread sliced, brushed with olive oil, and toasted plus a light salad of garden greens, cucumbers, olive oil and balsamic vinegar.

Napa to Calistoga: Wine Tasting Staycation Day Trip

Napa to Calistoga: Wine Tasting Staycation Day Trip

Although Calistoga is only 25 miles away from downtown Napa, we frequently hear from our neighbors that they wish they took the time to explore their own backyard more often. Well, here’s your opportunity! We’ve done the planning for you so use this itinerary as a template to curate your own Calistoga staycation. Cheers!

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9:00 am
Fuel your day with a cup of fresh roast from Ritual Coffee Roasters in the Oxbow Public Market
[610 1st Street, Napa]. Ritual has some of best coffee in the area and stopping at Oxbow will allow you the option to explore their breakfast treats.

9:45 am
Planning on taking a hike or picnic? Stock up at Gary’s Market Napa Valley [607 Street Helena Highway, St. Helena]. Select a boxed lunch and drinks to enjoy on your picnic lunch. Gary’s also offers a terrific selection of difficult to find Napa Valley wines and wine tasting flights.

10:30 am
Like bubbles? We do too and think they’re absolutely perfect anytime of the day. Make a reservation at Davies Vineyards [1210 Grayson Avenue, St. Helena] to enjoy their signature Schramsberg sparkling. You’ll also have the opportunity to taste a J. Davies selection of Pinot Noir, Cabernet Sauvignon, and other unique, bold reds.

12:00 pm
Continue north toward Calistoga for your picnic and some fresh air at Bothe-Napa Valley State Park [3801 St Helena Hwy, Calistoga], located between St. Helena and Calistoga. Bothe is ideal for walking, hiking, and enjoying the farthest inland coast redwoods of any California state park.

2:30 pm
Enjoy an afternoon of wine tasting at Knights Bridge Winery | Huge Bear Wines, located downtown in the historic Calistoga national bank building [1373 Lincoln Avenue, Calistoga]. We craft elegant, small-lot single varietal wines and distinctive blends with fruit from our Knights Valley estate vineyard. Take advantage of the lovely weather with a tasting outdoors in our shaded bistro seating area. For a taste of our wines in advance of your trip, we’re pleased to extend $1 flat-rate temperature-controlled ground shipping on your first order. Visit knightsbridgewinery.com/1dollarshipping for details.

4:30 pm
Make your next stop for shopping at Picayune Cellars [1329 Lincoln Avenue, Calistoga]. Picayune means “a little bit” and apart from the eclectic collection of small production wines, you’ll also find “a little bit” of everything in their selection of hand-crafted gifts in their mercantile.

5:30 pm
Complete your day with dinner at Lovina [1107 Cedar Street, Calistoga]. Earlier in the day when visiting Knights Bridge Winery | Huge Bear Wines, request a complimentary corkage card from a wine ambassador so you can enjoy a bottle of KB by Knights Bridge Red Blend with your Bolognese.

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We are delighted to assist with additional recommendations for your trip. Please reach our team at 707.341.3391, contact@knightsbridgewinery.com, or through the chat feature via our website.

Marin County to Calistoga: Wine Tasting Day Trip

Marin County to Calistoga: Wine Tasting Day Trip

Work obligations and family schedules can prove challenging when you’re attempting to find an entire weekend for a proper getaway. The good news is that you don’t need to block off a full three days to enjoy the award-winning wines, natural beauty, and distinctive dining that Calistoga and the surrounding wine regions have to offer. Utilize the following itinerary as a template to curate your own perfect one-day staycation in Calistoga. Cheers!

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9:00 am
Begin your day in Mill Valley at the Dipsea Café [200 Shoreline Highway Mill Valley], which features a variety of delicious homestyle dishes including omelets, pancakes, and eggs benedict.

10:30 am
Head north to Sonoma for a morning wine tasting at Sojourn Cellars [141 East Napa Street, Sonoma]. Sojourn produces exquisite Chardonnay, Pinot Noir, and Cabernet Sauvignon.

1:00 pm
Select a carry-out lunch from the girl and the fig at their Sonoma Plaza pop-up, located on the northwest corner of the plaza [453 1st Street East, Sonoma]. Enjoy a picnic in the sunshine.

2:30 pm
After lunch, drive west on Highway 12, and turn onto Calistoga Road which will take you into downtown Calistoga. Enjoy an afternoon of wine tasting at Knights Bridge Winery | Huge Bear Wines, located downtown in the historic Calistoga national bank building [1373 Lincoln Avenue, Calistoga]. Offering a variety of block-specific wines crafted from 100% estate-grown, Knights Valley fruit. Enjoy lovely weather with a tasting outdoors in our shaded bistro seating area. For a taste of our wines in advance of your trip, we’re pleased to extend $1 flat-rate temperature-controlled ground shipping on your first order. Visit knightsbridgewinery.com/1dollarshipping for details.

6:30 pm
On your way home, finish your day with a delicious dinner at Boon Fly Café in Napa [4048 Sonoma Highway, Napa] or Mustards Grill in Yountville [7399 Helena Highway, Yountville]. Both offer contemporary California fresh cuisine.

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We are delighted to assist with additional recommendations for your trip. Please reach our team at 707.341.3391, contact@knightsbridgewinery.com, or through the chat feature via our website.

Dog Days of Summer: Santa Cruz to Calistoga Weekend Wine Trip

Dog Days of Summer: Santa Cruz to Calistoga Weekend Wine Trip

Your summer getaway during the dog days of summer will be even cooler with your furry best friend by your side! This Calistoga wine weekend itinerary is pup-friendly and just a short drive from Santa Cruz County. Utilize this itinerary as a template to curate your own perfect weekend in Calistoga. Cheers!

Friday

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6:00 pm
Plan ahead and leave directly after work to get started on your vacation! Arrive in Calistoga Friday night and check-in to Solage, an Auberge Resort & Spa [755 Silverado Trail North, Calistoga]. With accommodations for your dog, Solage is the ideal relaxing escape.

Saturday

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6:00 am
Book a hot air balloon flight first thing in the morning with Calistoga Balloons [1458 Lincoln Avenue #15, Calistoga]. It’s quite an early wake-up call by vacation standards, but a truly memorable, once-in-a-lifetime experience. Your dog will need to snooze back at the hotel as you take flight.

10:00 am
After you’ve landed, head to Acacia House in the Las Alcobas Hotel [1915 Main Street, St. Helena] and enjoy a brunch of Chilaquiles and Margaritas. You’ll enjoy some of the best Mexican-inspired cuisine in the valley!

12:30 pm
Back at Solage, take your four-legged best friend for a jaunt around the beautiful grounds or if you’re up for a longer walk of about a mile, stroll over to Calistoga and enjoy window shopping along Lincoln Avenue, the main street through town.

2:00 pm
Experience an afternoon of pet-friendly wine tasting at Knights Bridge Winery | Huge Bear Wines, located downtown in the historic Calistoga national bank building [1373 Lincoln Avenue, Calistoga]. We craft elegant, small-lot single varietal wines and distinctive blends with fruit from our Knights Valley estate vineyard. Take advantage of the lovely weather with a tasting outdoors in our shaded bistro seating area. For your convenience, wines purchased can be held for you to collect at the end of your stay. For a taste of our wines in advance of your trip, we’re pleased to extend $1 flat-rate temperature-controlled ground shipping on your first order. Visit knightsbridgewinery.com/1dollarshipping for details.

4:00 pm
Head back to the resort to relax and freshen up. Pre-chill a bottle of our KB by Knights Bridge Sauvignon Blanc to take along and enjoy at dinner.

6:00 pm
Pack up your pup and drive to the Bird & the Bottle [1055 4th Street, Santa Rosa]. You’ll experience a cozy dining experience on the front porch with a variety of local fare small plates ideal for sharing.

Sunday

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9:00 am
Enjoy a fresh, farm-to-table breakfast at a local favorite, Sam’s Social Club [1712 Lincoln Avenue, Calistoga]. Try their summer vegetable omelet, avocado toast, or Belgian-style waffles to fuel up for the day. Patio seating is available for you and your dog.

10:30 am
Take a leisurely walk or challenging hike at Oat Mill Mine Trail [2082 Oat Mill Mine Trail, Calistoga]. The trail follows an old stagecoach road, and you’ll journey through a diverse landscape of forests and grasslands.

1:00 pm
Head for lunch at the Calistoga Inn Restaurant & Brewery [1250 Lincoln Avenue] before leaving town. Their local, sustainable menu features fresh Pacific seafood, seasonal salads, and wood-fired pizzas and pets are welcome.

2:30 pm
Pick-up your wines from Knights Bridge Winery | Huge Bear Wines on your way out of town. Enjoy planning your next visit to Calistoga on the way back to Santa Cruz!

We are delighted to assist with additional recommendations for your trip. Please reach our team at 707.341.3391, contact@knightsbridgewinery.com, or through the chat feature via our website.