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1 qt. water
1 C. white wine, such as Sauvignon Blanc
1 lemon, juiced and sliced
1 sprig of fresh thyme

8 ounces butter, at room temperature
2 C. powdered sugar
1 tsp. kosher salt
2 large eggs

1 quart water
¼ cup kosher salt
¼ cup honey
10 sage leaves

½ lb. ahi tuna (sashimi grade)
¼ cup sugar
1 tsp. white pepper
½ tsp. culinary lavender

2 romaine hearts, chopped to desired size
1/3 C. fresh peas, shelled & blanched
6 radishes, sliced
1 carrot, shredded

In this recipe, the combination of earthy turnips and smoky bacon bring out the complex aromas of the Matanzas Creek Pinot Noir while dried currants highlight the wines bright red fruit

4 (12 oz.) rib-eye steaks
5 Tbsp. extra virgin olive oil
3 Tbsp. Matanzas Creek spice rub
2 slices bacon, minced

1.5lb mushrooms (such as hedgehog, maitake or chanterelle)

1 teaspoon kosher salt

3 tablespoons unsalted butter

1⁄2 cup minced shallots

3 cups celery root

3 cups diced kohlrabi

3 cups diced fennel bulb

3 cups cored and diced Fuji apple

4 (1.75 lb) whole duck legs
5 cups rendered duck fat
Kosher salt
5 fresh thyme sprigs

4 (5 oz.) fillet mignon
1 Tbsp. canola oil
Kosher salt
2 small shallots, minced

This versatile spice rub uses Matanzas Creek Estate Grown Lavender to form a foundation of floral notes, in addition to other complimentary spices which will add familiar accents to any dish you use this rub on.  This rub works especially well on grilled meats and broiled fish.

To match both the bright fruit and dark chocolate flavors in this complex dessert wine, bittersweet dark chocolate is lightened with a touch of whipped cream and served with fresh berries.  A hint of lavender in the berry syrup brings out the floral aroma in the Matanzas Creek L’Ultime Dessert Wine.

Making your own home-cured salmon (also known as gravlax) is easier than you might think, and the flavor is sweeter and more delicate than store-bought smoked salmon. Riffing on bagels and cream cheese, we like to serve our cured salmon on thinly sliced bagel crostini with Délice de la Vallée, a spectacular Sonoma triple-cream cow and goat milk cheese. If you can’t find it, whip up equal parts of any good quality spreadable fresh goat cheese and cream cheese.

This recipe serves 12.

Ono (also called wahoo), Halibut, or Codd are firm-fleshed, meaty fish that our fishmonger recommends in the fall. If you don't have Ono, any white fish would work just fine!

Ono’s snow-white color, sweet flavor, and halibut-like texture make it a great candidate for hearty cold-weather combinations like this one. Using a vinaigrette as a finishing sauce for something other than a salad is a simple trick that can change the way you cook. In this case, the potatoes and chard are cooked in just salted water, and you might think they’d be bland. But the warm juices from the fish and the mushroom vinaigrette magically blend together to make a sauce that infuses everything with big, balanced flavor.