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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