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Category Archives: Wine Club |
LOBSTER ROLLS
Cold lobster on a Hot Bun
2 2-1/4 pound live lobsters, cooked, meat removed to yield a pound chopped
¼ cup celery cut into a ¼ inch dice
¼ cup mayonnaise (approximately)
¼ teaspoon lemon zest
Salt and pepper
Paprika
4 hot dog rolls (New England style if possible)
Butter
1. In a bowl, blend the lobster meat with the celery, mayonnaise and lemon zest.
Gently mix together and add salt and pepper to taste.
2. Open the hot dog buns flat without separating the two halves. Butter very
generously.
3. Heat a griddle or skillet and swirl in a little butter without burning. Lay the buns
cut side down and place a weight on top of them (a heavy pan will do). Cook
until they are just golden.
4. Immediately fill with the lobster meat, dust with a little paprika and serve. The
buns need to be … Read more »
Our Spring 2011 Wine Club shipment features two beautiful wines, 2008 Damaris Reserve Chardonnay and 2009 Spring Hill Pinot Noir. Both wines are perfect accompaniments to fresh spring ingredients. The Damaris is a 58% Flocchini Vineyard, 42% Sangiacomo Vineyards blend. Delicate citrus notes, with a hint of toasty oak. Only 800 cases produced. Spring Hill is a new addition to our family, located in the prized Petaluma Gap area of Sonoma Coast . This Pinot exhibits blackberries and boysenberries on the nose and finishes long with hints of tobacco.
In this episode of Cooking with Carol, Carol pairs the wines with a couple easy spring dishes. The Pan-Seared Salmon Salad can be served warm or cold, but please chill the Damaris, 
. With the Spring Hill, Carol cooked a sheared duck breast with a orange jus. Enjoy!
PAN- SEARED SALMON SALAD WITH FENNEL WITH A CITRUS DRESSING
6 4-ounce portions … Read more »
The upcoming Winter 2010 release features two stellar single vineyard wines, 2008 Lorenzo Chardonnay and 2008 Saltonstall Pinot Noir. Lorenzo Vineyards has been our marquee chardonnay vineyard for well over a decade. This beautiful crisp Russian River wine is the closet chardonnay we produce to a true White Burgundy. The 2008 Lorenzo is paired with a lovely Sea Scallop dish.
Saltonstall is the newest addition to our portfolio. It is a Sonoma Coast vineyard that sits about 9 miles from the coast. That is about as close as a vineyard can get and still expect to ripen fruit. This leads to an extremely complex Pinot Noir, with bright fruit and nice acidity. Unfortunately, Saltonstall is an extremely small production wine (112 cases), so if you want more, I would get your orders in now. Saltonstall is paired with Whole Roasted Quail and Sweet Potatoes Anna.
SCALLOPS WITH SWEET CORN AND
The Fall 2010 wine club release features two beautiful single vineyard wines from Santa Barbara, the 2008 Bien Nacido Chardonnay and the 2008 Solomon Hills Pinot Noir. To accompany the wines, Carol decided to cook two classic Italian dishes, Polenta with Fresh Corn and Osso Bucco. Our Winemaker, Eric Stern joins her and adds some important tasting notes. Both recipes can be found below.
Eric’s Tasting Notes
SOFT POLENTA WITH MASCARPONE TOPPED WITH
WILD MUSHROOMS
5 cups chicken or vegetable stock
1 cup Chardonnay
1 cup polenta
Salt and pepper
1 cup mascarpone
4 tablespoons butter
½ cup grated Parmesan cheese
Optional: 2 cups for fresh sweet or (or frozen)
Topping:
3 tablespoons olive oil
¼ cup finely chopped shallots
½ ounce each dried morel mushrooms and porcini mushrooms soaked in 2 cups very hot water
for 30 minutes
Salt and pepper
Optional: truffle oil
Combine the vegetable stock, Chardonnay … Read more »
With a little more experience and some good feedback, we recently completed Episode #2 of Cooking with Carol. For those who missed Episode #1, Cooking with Carol is a new program that pairs Chef Carol Mason’s signature dishes with wines from our Heritage Wine Society releases.
Since this is our Summer release, Carol designed a light menu that focuses on fresh produce. The menu requires little cooking, but it is big on flavor. The watermelon salad sparkles in your mouth. The Grilled Tri Trip masterfully combines it’s smokey character with the bright flavors of the Heirloom Tomato and Pepper Relish.
Paired with the Watermelon Salad is the 2008 Rodger’s Creek Chardonnay. Rodger’s Creek is a new single vineyard bottling for us. The wine shows a beautiful golden yellow color with distinctive honey and pear fruit expression. The Tri-Tip is paired with the 2008 Steel Plow Syrah. This syrah has … Read more »
Americans love to drink young wines. Unlike our European counterparts, the wines we buy are consumed within 6-12 months of purchase. While there is nothing wrong with this practice, most consumers never experience the beauty of a mature wine.
At Landmark, we put way 10 cases of each wine for our library. Until recently, these wine were used for private events, special tastings and our own enjoyment. This year we decided to share our treasures with the world. Each month we will select one wine as the feature library wine of the month. During the month that particular wine will be offered at a discounted rate and will be reviewed by our winemakers.
Our first selection is the 2001 Lorenzo Chardonnay. When we first released this wine, we thought it would age 5-6 years. However, nine years later it continues to shine. Check out our Winemaker, Eric Stern and … Read more »
This Spring we launched a new program that is close to my heart, Cooking with Carol. Carol Mason is a dear friend of mine whom I’ve known for many years. Carol is a classically trained chef, who studied at the Cordon Bleu in London. I met her when she was running her own catering and cooking school in Washington DC. Fresh out of college, I wasn’t able to afford her classes, but I offered to wash dishes as payment. Carol agreed and we quickly became friends. Carol has since moved to Santa Rosa, and I’m fortunate to have her cook for us here at Landmark.
A few years back, I asked Carol if she would like to provide recipes for our wine club releases. Our releases follow the four seasons and Carol has done a masterful job of not only providing the perfect pairing, but also keeping it seasonal. Cooking … Read more »
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