Your Support Matters

Your Support Matters

How to Help

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In the aftermath of the devasting 2020 wildfire season, many of our guests, members, and long-time customers have asked how to help wine country rebuild. Although all wineries have been impacted to some degree by smoke, the pandemic, and restaurant closures, the below list of small, family-owned wineries have experienced significant fire damage to their vineyards and facilities. Supporting them can be as simple as choosing their wines for your table and sharing with friends and family.

Barnett Vineyards 
Behrens Family Winery 
Bremer Family Winery 
Burgess Cellars 
Cain Vineyard & Winery
Chateau Boswell 
Cornell Vineyards 
Davis Estates 
Dutch Henry Winery 
Fairwinds Estate Winery
Fantesca Estate & Winery
Flying Lady 
Hourglass Winery 
Hunnicutt Wines 
Juslyn Vineyards
Kenefick Ranch 
Paloma Vineyard
Ritchie Creek Vineyard 
Sherwin Family Vineyards 
Spring Mountain Vineyard 
Tofanelli Vineyards 

Where to Give

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For those looking for additional ways to help the larger community, the Redwood Credit Union has opened a 2020 fire relief fund to assist fire survivors who lost their homes in Sonoma, Marin, Napa, and Lake counties.
Tax-deductible donations will be distributed through nonprofits or given directly to those in need.
Visit the Redwood Credit Union Community Fund for more information. 

Redwood Empire Food Bank is providing food to displaced Sonoma County residents. The nonprofit accepts donations in two ways: give online, or bring food donations directly to the Redwood Empire Food Bank at 3990 Brickway Blvd., Santa Rosa, on weekdays from 8:00 a.m. to 4:30 p.m.

Sonoma Family Meal is also providing food assistance to Glass fire evacuees. You may donate online here.

The California Community Foundation has added the Glass fire to its list of 2020 incidents. The foundation focuses on mid- and long-term recovery efforts. You may donate online here.

The Red Cross is assisting Sonoma County with providing emergency shelter for evacuees.
You may donate online here.

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.

Grilled Baby Back Ribs, Cornbread, Coleslaw and Green Beans + KB by Knights Bridge Red Blend

Grilled Baby Back Ribs, Cornbread, Coleslaw and Green Beans
KB by Knights Bridge Red Blend

Serves: 6
Prep time: 90 minutes
Cook time: 3 hours

Start the baby backs the night before in a brine, then while the ribs are smoking, bake the cornbread, toss the coleslaw, and sauté the green beans. This summer grilling menu comes together perfectly with the versatile KB by Knights Bridge Red Blend.

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Baby Back Ribs

Brine
½ cup apple cider vinegar
4 cups water
1 tablespoon kosher salt
1 tablespoon freshly cracked black pepper
10 garlic cloves, smashed
1 bottle beer
2 cups chicken broth
2 teaspoons Worcestershire sauce
2 tablespoons soy sauce
3 pounds baby back ribs, silver skin removed

Dry Rub
¼ cup kosher salt
2 tablespoons dark brown sugar
3 tablespoons paprika
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dry mustard
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon ground allspice
1 tablespoon herbes de Provence

Method
Using a sharp knife, remove thin membrane from back of each rib rack by slicing into it and pulling it off with a paper towel. In a large resealable bag or container combine all brine ingredients and refrigerate overnight. The following day combine all dry rub ingredients in small bowl. Remove ribs from brine, place on cutting board and slather with dry rub; let rest for 45 minutes. Place wood chips or wood block in outdoor grill and heat to 250° - 275° F. Place ribs on upper rack, meaty side up, in indirect heat, and smoke for 2 ½  - 3 hours, or until rack reaches 195° F. Remove from grill and sear with torch until all fat is fully rendered and a crispy crust develops on the outside of the rack, about two minutes. Combine 2 tablespoons apple cider vinegar and 2 tablespoon water in small bowl, brush on all sides of rack. Flip rack over, slice into three-rib sections and serve immediately.

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Skillet Cornbread

Ingredients
½ cup unsalted butter, melted
⅓ cup honey
1 large egg
1 cup buttermilk
1 cup cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup corn kernels (fresh or frozen)

Method
Preheat oven to 400°F, place cast-iron skillet in oven to preheat. Whisk honey, egg, buttermilk, and melted butter. In a separate larger bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt. Pour the wet ingredients into the dry ingredients and stir just until combined; fold in the corn (avoid over-mixing). Pour batter into hot skillet. Bake for 20 minutes or until the edges and top are golden brown and the center is cooked through. Cool for a few minutes before slicing and serving alongside butter and honey.

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Green Beans

Ingredients
⅓ cup extra-virgin olive oil
1 lb. green beans, rinsed, trimmed, patted dry
Kosher salt
6 garlic cloves, thinly sliced
1 tsp. crushed red pepper flakes

Method
Heat oil in a large skillet or wok over high until shimmering. Add green beans (the dryer they are, the less they will spatter when they hit the oil) and cook, covering skillet as needed if beans are spattering, until browned, about 3 minutes. Turn beans with tongs and redistribute so they brown evenly (don’t toss them since hot oil can easily slosh out of skillet or wok). Continue to cook, turning occasionally, until blistered and browned all over, about 4 minutes longer. Season with salt and add garlic and red pepper flakes. Cook, tossing occasionally, just until garlic turns golden, about 1 minute. Remove beans and garlic with slotted spoon and serve immediately.

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Coleslaw

Ingredients
½ medium Napa cabbage
½ medium green cabbage
½ medium red cabbage
3 medium carrots, peeled and shredded
½ cup loosely packed fresh parsley leaves, coarsely chopped
1 cup mayonnaise
2 ½ tablespoons apple cider vinegar
2 tablespoons Dijon mustard
¾ teaspoon celery seed
Kosher salt
Fresh ground black pepper

Method
Remove outer leaves, core, and quarter the cabbages; cut each quarter crosswise in half and finely shred. Place the shredded cabbages in a very large bowl (you will have about 6 cups). Add the shredded carrot and parsley to the cabbage and toss to mix. In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Pour dressing over the cabbage and carrot then mix well. Enjoy immediately or refrigerator for about an hour to let the flavors mingle and the cabbages to soften.

Korean-style BBQ Rib Lettuce Wraps + Pont de Chevalier Sauvignon Blanc

Korean-style BBQ Rib Lettuce Wraps
Knights Bridge Pont de Chevalier Sauvignon Blanc

Serves: 6
Inactive time: 8 – 24 hours
Prep time: 45 minutes
Cook time: 30 minutes

Start this Korean-style BBQ early in the day or the night before with an easy marinade. Then, while the rice is cooking, prepare the salad garnishes and grill the rib eye. Once assembled, these wraps are perfect for enjoying alongside our crisp, lively Pont Sauvignon Blanc.

Ribeye
2 lbs ribeye, cut into ½ in. strips
½ cup soy sauce
1 ½ tbsp. Sesame oil
1 ½ tbsp. raw sugar
2 tbsp. Sesame seeds
1 tsp. freshly ground Black pepper
1 can stout beer (12 - 15 oz)
4 cloves garlic, minced
2 scallions, minced

Accompaniments
1 cup Sushi rice, cooked per package instructions
1 fresh pineapple, peeled, cored and cut into 1-inch rings
12 firm leaves Romaine lettuce
1 Jalapeno pepper, sliced very thin
1 scallion, sliced thin
4 – 5 mint leaves, sliced into thin ribbons
1 cup Cilantro sprigs
3 Radishes, sliced very thin
2 Rainbow carrots, shaved very thin

Method
Combine all ingredients and marinate 8 hours or overnight in an airtight container. Make sushi rice; while rice is cooking, prep all fresh accompaniments. Preheat an outdoor grill to medium-high heat. Remove ribs from the marinade and cook on preheated grill, 3 to 4 minutes per side. Once ribs are finished, sprinkle pineapple slices with sea salt and grill 3 minutes per side. To assemble wraps, place lettuce on plate, spoon rice on each wrap, place one piece of grilled ribeye and a pineapple wedge on rice, then top with remaining fresh accompaniments. Serve with a chilled glass of 2019 Knights Bridge Pont de Chevalier Sauvignon Blanc. 

Cajun Tri-tip Sandwiches + Linville Cabernet Sauvignon

Cajun Tri-Tip Sandwiches 
2016 Knights Bridge Linville Cabernet Sauvignon 

Try these Cajun Inspired Tri-Tip Sandwiches with the Knights Bridge Linville Cabernet Sauvignon!

Ingredients
2.5 lbs. tri-tip (we like Five Dot Ranch beef)
1 tsp. salt
2 tsp. black pepper
1 tsp. paprika
1 tsp. smoked paprika
1 tsp. smoked sea salt
¼ tsp. cayenne pepper
1 sprig rosemary, minced
1 shallot, minced
1 clove fresh garlic, minced
2 tbsp. mayonnaise

Pimento Cheese Spread
1 cup extra sharp cheddar cheese, grated
½ cup cream cheese
3 tbsp. mayonnaise
¼ cup roasted red peppers, finely chopped
2 tbsp. Louisiana Hot Sauce
Salt and Pepper to taste

"Collard" Kale
2 cups shredded Kale
1 tbsp. olive oil
1 tbsp. Louisiana Hot Sauce
Salt and Pepper to taste

Sandwich Bun
Model bakery hamburger bun
Cut in half, and brush olive oil on middle of the bun
Grilled to desired toastiness

Method
Mix all rub ingredients together in bowl then rub on tri-tip. Place in airtight container and refrigerate overnight, or up to 24 hours. An hour before cooking, remove from refrigerator. Prepare charcoal grill or heat a gas grill to high. Place roast on grill and sear one side well, 6 minutes, checking for flare-ups. Turn the roast and sear other side for about the same time. Then lower gas to medium or move the meat to a cooler part of the charcoal grill to cook using indirect heat. Turn meat every 8 minutes; a 2 ½ pound roast will require about 30 minutes total cooking time. The roast is ready when an instant-read thermometer reaches 130 degrees when inserted into the thickest part of the meat. Rest roast on a cutting board 10 minutes.

While roast is cooking and then resting, assemble other elements. To make “Collard” Kale, heat olive oil in pan over medium-high heat, add shredded Kale, cook, stirring occasionally, about 7 minutes, until tender; add hot sauce, salt, and pepper to taste. To make Pimento Cheese Spread, mix all ingredients together in bowl. Grill sandwich bun once Tri-tip is finished. Slice meat against the grain, assemble sandwiches and serve immediately with a glass of 2016 Knights Bridge Linville Cabernet Sauvignon.

Knights Bridge Petit Verdot + Pulled Pork Sandwiches

Pulled Pork Sandwiches with Caramelized Onions and Berry BBQ Sauce
Skillet Summer Squash and Garden Salad
Knights Bridge Petit Verdot

Serves: 6
Prep time: 45 minutes
Cook time: 2 hours

This entire meal only takes two hours from start to finish. While the pork is cooking in the Instant Pot, prepare the BBQ sauce, caramelize the onions, and sauté the summer squash for a feast of delicious flavors. Whether you’re planning a family gathering for Father’s Day or a BYO picnic, pulled pork and Petit Verdot share the limelight as perfect partners alongside berry-inspired BBQ sauce.

Instapot Pulled Pork
4lb Pork Butt or Shoulder Roast, boneless or bone-in
3 tablespoons brown sugar
2 teaspoons salt
1 teaspoons ground mustard
1 teaspoon fresh ground black pepper
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
2 tablespoons olive oil
2 cups chicken broth
2 teaspoons Worcestershire sauce
2 teaspoons soy sauce
1 teaspoon liquid smoke

Method
Trim fat from pork roast and cut into four pieces. Mix all dry ingredients in a large bowl then add pork roast pieces and coat well. Add 2 tablespoons olive oil to Instant Pot and set to sauté. Sear pork pieces on all sides, one or two at a time, for about one minute on each side. Remove pork and set aside on a plate. Repeat with remaining pork pieces. Once pork is seared, press cancel, add ½ cup chicken broth, and deglaze bottom of pot, using a wooden spoon to scrape up all the bits. Then add remaining chicken broth, Worcestershire sauce, soy sauce, liquid smoke, and seared pork. Secure lid and make sure vent is set to sealing. Pressure cook on high pressure for 60 minutes, then let pressure release naturally for 30 minutes or until pin drops. Remove pork to a large bowl or cutting board and shred. Add a few tablespoons cooking liquid from pot to moisten, then pile pork on soft buns or rolls and serve with caramelized onions and berry BBQ sauce.

Caramelized Onions
2 large yellow onions, peeled (about 1 pound) and sliced into ¼” rounds
2 tablespoons unsalted butter
2 tablespoons olive oil
Kosher salt

Method
Heat butter and olive oil in skillet over medium heat. Add onions and cook, stirring often, for about 10 minutes. Reduce heat to low and continue to cook, stirring occasionally, until deep golden, 50 to 60 minutes. Season to taste.

Berry BBQ Sauce
2 cups assorted berries (raspberries, blackberries, blueberries, and/or mulberries)
2 tablespoons brown sugar
½ teaspoon whole cloves
½ teaspoon whole black peppercorns
1 teaspoon salt
½ teaspoon cayenne pepper
¾ cup red wine vinegar
¼ cup red wine
4 – 5 kumquats, sliced (or ½ orange sliced)
2 cups tomatoes, coarsely chopped

Method
Place all ingredients in heavy-bottomed pot, bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, for an hour or more, until sauce is thickened. Remove from heat, strain through fine mesh sieve, adjust seasonings. Serve alongside pulled pork sandwiches. Store any leftover sauce refrigerated in an airtight container for up to two weeks.

Skillet Squash
1 T extra-virgin olive oil
1 T butter
2 cloves garlic, minced
2 zucchinis, trimmed and sliced into ½” rounds
2 yellow squash, trimmed and sliced into ½” rounds
2 T homemade chicken broth (or low sodium canned broth)
Salt and pepper to taste
Freshly grated Parmesan cheese (optional)

Method
In a 10- or 12-inch skillet, heat the butter and olive oil over medium heat until hot; add the zucchini and yellow squash and sprinkle with salt and pepper and chicken broth. Sauté, shaking the pan or stirring occasionally, about 7 minutes, until cooked but still somewhat firm. Season with additional salt and pepper to taste and top with freshly grated Parmesan, if desired; serve immediately.

Garden Salad
5 cups fresh garden greens, rinsed
1 Persian or English cucumber, diced
2 T Extra Virgin Olive Oil
2 T Balsamic vinegar
Salt and pepper to taste

Method
Toss all ingredients; serve immediately.