A special Father's Day message from proprietor Jim Bailey, and an invitation to visit us in beautiful Knights Valley!
Laura hosted Chef Josh Silvers of Jackson's Bar and Oven over wines paired with lobster and duck breast crostini during a recent Facebook Live broadcast, and the replay is now available to stream on our blog. Featured wines include the 2017 Knights Bridge Chardonnay, East Block, and the 2015 Knights Bridge Petit Verdot.
1. Design a simple buffet using fresh ingredients
Provide small bites when guests arrive if you'll be serving a meal later in the afternoon or evening. Keep the buffet simple while offering food choices to accommodate a variety of diets. An attractive buffet arrangement utilizes various dishes, shapes, and heights and can elevate your table. Small bites such as individual yogurt and berry parfaits, chopped layered salads, or sweet or savory tartlets are ideal to serve as you put out only what you need and can easily replenish from the kitchen to keep the food fresh.
2. Provide shaded lounge areas and plenty of sunscreen
Provide comfortable, shaded lounge areas in your outdoor living area under the awning or canopy or utilize tents and umbrellas in the yard. Offer sun hats for guests to wear along with sunscreens containing various levels of SPF—it’s easy to underestimate the sun’s strength midday! If you will be boating or swimming, it's nice to provide stacks of fresh towels as needed.
3. Curate a portable bar cart and chill your Knights Bridge wines
Have several varieties of wine available for your guests and chill the whites and Rosé for several hours before the party. If you need to stock up, consider our KB by Knights Bridge Summer Collection. Chill more wine than you think you'll need; you can always return unopened bottles to the wine fridge. Offer garnishes such as fresh garden herbs or frozen berries for spritzers or wine-based cocktails.
4. Create colorful foraged arrangements to decorate
Forage for colorful wild blooms and greenery and create your own seasonal arrangements of various sizes. Laura walks you through the simple step-by-step process in this video.
5. Take your grill game to the next level
Skip the burgers and test new recipes to try on the grill ahead of the main event. We recommend Cajun Tri-Tip Sandwiches to pair with our Linville Cabernet Sauvignon and Baby Back Ribs to enjoy with our KB by Knights Bridge Red Blend.
Laura had the pleasure of hosting Chef Dustin Valette of Valette Healdsburg over wine and charcuterie during a Facebook Live broadcast. Wines featured include the 2019 Knights Bridge Sauvignon Blanc, Pont de Chevalier and the 2017 Knights Bridge Cabernet Sauvignon.
"Complex and balanced with depth, and layers on layers of flavor, these two Chardonnays from Knights Bridge can enhance any meal or special occasion, and further prove Knight’s Bridge overall excellence."
– Anthony Dias Blue
"Each of these Cabernet Sauvignons shows off exquisite balance and depth, revealing their unique character with every sip. Any lover of great California Cabernet Sauvignon should try Knights Bridge."
– Anthony Dias Blue
Shiitake Miso Soup
2019 Knights Bridge Sauvignon Blanc, Pont de Chevalier
Serves: 4
Prep time: 15 minutes
Cook time: 35 minutes
This simple soup is full of rich umami highlighted by delicate flavors and aromatics, perfectly paired with our Sauvignon Blanc. Add a poached egg and edamame to make it a light but satisfying meal.
Shiitake Miso Soup
Ingredients
8 cups water
Three 6-inch pieces kombu (dried kelp)
¼ cup bonito flakes
2 ounces dried shiitake mushrooms
½ cup light (white) miso
1 bunch scallions, sliced thin, white and green parts separated
1 tablespoon freshly grated ginger
3 cloves garlic, chopped
2 tablespoons toasted sesame oil
8 ounces shiitake mushrooms, sliced, stems set aside
4 ounces fresh spinach, rinsed
4 ounces firm tofu, cut into cubes
1 tablespoon rice vinegar
1 tablespoon tamari
1/4 teaspoon red pepper flakes
Method
In medium stock pot add 8 cups water. Rinse the kombu and add it to the pot along with the bonito flakes, dried mushrooms, and miso. Bring it to a simmer and cook on low for 25 minutes - do not let it boil. Remove the kombu and mushrooms, discard. Meanwhile, in skillet over medium heat add the scallion white parts, ginger, garlic, fresh shiitake mushrooms, and sesame oil. Cook for 3-4 minutes, stirring. Add to stock pot along with the spinach, tofu, rice vinegar, and tamari; cook for 5 minutes. Ladle into bowls and garnish with the reserved green parts of scallions.
Seafood Bisque
2018 Knights Bridge Chardonnay, East Block
Serves: 6
Prep time: 15 minutes
Cook time: 30 minutes
This rich, comforting soup needs nothing more than a simple salad, crusty bread, and a glass of East Block Chardonnay for an easy winter dinner.
Seafood Bisque
Ingredients
6 tablespoons butter, divided
1 lb. medium shrimp – peeled, deveined and sliced into ½-inch pieces
1 lb. bay scallops
½ lb. fresh-picked lump crab meat
1 cup finely chopped celery
½ cup finely chopped carrot
¼ cup finely chopped shallot
1 tablespoon minced fresh garlic
3/4 cup all-purpose flour
3 cups half and half
½ cup Chardonnay
4 cups seafood stock
2 teaspoons Old Bay seasoning
½ teaspoon ground nutmeg
2 teaspoons granulated sugar
½ teaspoon salt (to taste)
½ teaspoon pepper (to taste)
Freshly chopped flat-leaf parsley, for garnish
Method
In a Dutch oven, melt 3 tablespoons butter over medium high heat. Add shrimp and scallops and cook until shrimp are pink, stirring frequently, about 3 minutes. Remove shrimp and scallops with a slotted spoon and place in a bowl or on a plate, leaving juices in pot. Lower heat to medium, add remaining 3 tablespoons butter, celery, carrots, shallots, and garlic; cook and stir for 4 minutes. Add flour while continuing to stir, cook for 3 minutes. Add half and half, wine and seafood stock, and whisk to incorporate. Bring to a simmer, then reduce heat and cook on low for 10 minutes or until thickened, stirring occasionally. Return shrimp and scallops to pot, along with lump crab, Old Bay Seasoning, nutmeg, sugar, salt, and pepper. Stir well to combine then simmer for an additional 5 minutes, stirring occasionally. Serve ladled into warmed bowls, topped with fresh chopped parsley, alongside warm crusty bread.