Roasted Baby Beets-Purslane-Ruby Red
Grapefruit-California Avocado
Ingredients Procedure
• 2lbs - Baby Beets Beets – Wash beets under water to remove any
(Red & Gold If Available) dirt. Season beets with salt and pepper and
place in roasting pan with Thyme, Bay leaves,
• 1lb Purslane and ¼ C. Olive oil. Cover with foil and bake in
(Can be substituted with Arugula) 350° F oven for one hour or until a knife is easily
removed from beet. Allow to cool and remove
• 2 Ruby Grapefruits
skins. Cut baby beets in half or large beets into
• 3 California Hass Avocados one inch dice. Reserve.
• 1 ½ Cup Extra Virgin Olive Oil Ruby grapefruit – With a knife over a bowl
carefully remove skin and pith and cut the
• 2 Lemons
grapefruit into segments. Reserve segments and
• 1 Bunch Thyme any juice left over.
• 3 Bay Leaves Purslane – Wash purslane or arugula and dry in
salad spinner. Lightly dress greens with olive oil,
• Kosher Salt
lemon juice and salt and black pepper.
• Black Pepper
Avocado – Cut avocado in half lengthwise and
Serves Five remove pit. While the avocado is still in the skin
take knife and cut avocado into uniform slices.
Remove avocado from skin with a spoon and
season with salt and black pepper.
Plating
Arrange the salad on the plate by first laying
down the purslane, then dispersing grapefruit,
beets and avocado in random fashion.
Wine Pairing
2006 J. Lohr Carol’s Vineyard Sauvignon Blanc

Butter Poached Gulf Shrimp-Pineapple
Tartare-Crispy Lotus Root
Ingredients Procedure
Lotus Root- Peel skin from lotus root or potato and slice
• 2lbs - Fresh Shrimp
with a knife or slicer machine to 1/8 in. thickness. Heat
• 1lb Butter oil in fryer or small pot to 375˚F. Slowly add lotus root
slices a few at a time and allow to fry to a golden brown.
• 2 Cloves Chopped Garlic Be careful not to add too many as this will cause oil to
overflow causing a fire hazard or cool off oil so that chips
• 1 Pineapple
do not fry properly. Remove chips from oil and
immediately season with salt. Place chips on paper
• 1 Vanilla Bean
towels to soak up excess oil.
• 2 Lotus Root
(Can Substitute Potato) Pineapple- Take knife and remove skin from pineapple.
Cut pineapple into quarters and remove core. Melt
• Oil for frying remaining butter in pan with scraped vanilla bean and
(Canola, Peanut or Ricebran Oil) vanilla bean pod. Toss pineapple in butter and season
with salt and black pepper. Roast in 350˚F oven until
pineapple is soft. Approximately twenty minutes.
• 2 oz. Micro Bulls Blood
Remove from oven and allow to cool. Once cool, dice
(Can substitute any herb)
pineapple to ¼ in. dice.
• Kosher Salt
Shrimp- Peel and devain shrimp, season with salt and
• Black Pepper black pepper. Slowly whisk ¾lb. of butter into 2T. water
in a small sauce pot. Add chopped garlic and let infuse
Serves Five for five minutes. Add shrimp and slowly cook on low for
two minutes. Remove pot from fire leaving shrimp in
butter.
Plating
Arrange three chips per person on plate. Place one
shrimp on each chip, top with diced pineapple. Garnish
with bulls blood or other herb.
Wine Pairing
2005 J. Lohr Arroyo Vista Vineyard Chardonnay

Thyme Roasted Leg Of Lamb
Black Pepper Flan-Plum Puree
Procedure
Ingredients
• 1 Boneless leg of Lamb Leg of Lamb- Preheat over to 375˚F. Remove thyme
from stems and chop fine. Mix with ¾ of the garlic and
• 2 Bunch Thyme olive oil and rub all over lamb leg. Season lamb leg well
with Salt and Black Pepper. Roast in oven uncovered till
• 10 Cloves chopped garlic
middle of the thickest part of the lamb reaches 120˚F.
• 2 Cups Olive Oil Let lamb rest for twenty minutes before slicing.
• 2 T. Butter Flan- Melt butter in skillet. Add remaining garlic and
sauté for three minutes. Add Parsley, Cream and eggs.
• 1/3 Cup Chopped Parsley Pour mixture into 5 lightly greased 1 cup ramekins.
Place ramekins in 1 in. of hot water and bake for 35
• 2 Large Eggs, lightly beaten
minutes in 350˚F oven. Allow to cool.
• 3 T. Grated Parmesan
Plum Purée- Cut plums in half and remove pit. Toss
• 10 Black Plums plums with 1 T. olive oil, season with salt and pepper and
roast skin down on a baking sheet for 12 minutes or until
• 1 Bunch Sage
soft in a 350˚F oven. Allow plums to cool and remove
skin. Purée plums in blender and season with cinnamon
•1 T. Cinnamon
and cocoa.
•1 T. Cocoa
Fried Sage- Remove sage from stems and fry in 375˚F
• Kosher Salt oil in Fryer or pot until leaves are crispy but not brown.
Place leaves on paper towel to soak up excess oil.
• Black Pepper
Season with salt.
Serves Five
Plating
Slice lamb ½ in. thick. Lay on plate. Drizzle plum purée
around lamb. Unmold flan from Ramekin by carefully
running a knife around the edge. Place next to lamb
slice and garnish with fried sage leaf.
Wine Pairing
2002 J. Lohr Carol’s Vineyard Cabernet Sauvignon

Ingredients Frog Hollow Peach Bread Pudding
With Vanilla Anglaise
• 1 Loaf Brioche, Crusts removed
and cut into ½ inch cubes
Procedure
• 3 Large Croissants cut into ½
inch cubes Combine and bring to a boil: milk, cream, sugar,
vanilla, and salt. Whisk together eggs and yolks.
• 6 Frog Hollow yellow peaches. 4 Temper eggs w/hot liquid and add back to the
peeled and diced, 2 with skin on pot. Strain into a container set in an ice bath.
cut into thin wedges Whisk in brandy. Chill
Custard Toss together the brioche and croissants. Layer
• 4 ½ C. Heavy Cream about 1/3 of the bread in the bottom of a ½ hotel
pan. Scatter the diced peaches over the bread.
• 4 ½ C. Whole Milk
Pour about 2 cups of custard over peaches and
• 3 C. Sugar bread. Press down to soak. Scatter the
remaining bread over the peaches and pour 3-4
• 1 Vanilla Bean – Split and
cups of custard evenly into the pan. Press down
scrapped out so the bread absorbs custard. Allow to soak for
about 10-15 minutes. Pour additional custard if
• 18 Whole eggs
needed. The pudding should be quit wet. Lay the
• 18 Egg yolks peach slices evenly over top of pudding pressing
down so they are securely placed. Bake at 350°F
• ¾ t. Salt
in a hot water bath for 1-1 ½ hours or until
• 3 oz. Brandy custard is set. Test by piercing the middle of the
pudding to ensure no wet custard runs.
Serves Twelve
Wine Pairing
2006 J. Lohr Late Harvest White Riesling