Ingredients (serves 4)

• 4 lamb shanks
• ¼ cup extra virgin olive oil, divided
• 1 large yellow onion, roughly chopped
• 1 lemon
• 2 bay leaves
• 3 sprigs fresh rosemary, plus more for serving
• 3 sprigs fresh thyme
• 5 whole cloves
• 1 cup dry red wine
• 3 tablespoons tomato paste
• ½ cup tomato sauce
• About 6 cups low-sodium chicken stock
• Kosher salt
• Freshly cracked black pepper

Method:

1. Peel a few wide strips of zest from the lemon, then juice it and set the juice aside. Tie the lemon peel, bay leaves, rosemary and cloves together in a small piece of cheesecloth.

2. Season the lamb shanks generously with salt and pepper.

3. Warm 2 tablespoons of olive oil in a Dutch oven over medium heat. Add the onion and cook until soft and lightly golden. Scoop it out and set aside.

4. Add the remaining olive oil and brown the lamb shanks really well on all sides. Don’t rush this part—the browned edges are what give the finished sauce so much flavor. Once nicely seared, transfer the lamb to a plate.

5. Return the onion to the pot and pour in the red wine. Scrape up all those browned bits from the bottom, then stir in the tomato paste, tomato sauce, lemon juice and thyme. Add the herb bundle and bring everything to a simmer.

6. Nestle the lamb back into the pot and pour in enough chicken stock to come most of the way up the sides of the shanks. Bring to a gentle simmer and cook uncovered for about 30 minutes.

7. Turn the shanks, partially cover the pot, and turn the heat to low. Let everything slowly braise for another 1½ hours or so, turning the lamb occasionally, until it’s incredibly tender and pulling away from the bone.

8. Transfer the lamb to a platter and discard the herb bundle. Spoon away any excess fat, then let the braising liquid simmer uncovered for another 10–15 minutes until it reduces into a rich, silky sauce.

9. Pour a glass of Coursey Graves Estate Syrah, settle in, and enjoy this cozy Sonoma-style supper on your perfect fall evening. Cheers!

Prep Time: 25 minutes

Fire Prep: 20–30 minutes (to build the fire and let it burn down to a bed of glowing coals)

Cook Time: 20–25 minutes

Total Time: Approximately 1 hour 10 minutes

Serves: 4

Ingredients:

For the Halibut

• 4 (6-ounce) halibut fillets
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon lemon zest
• 1 teaspoon fresh thyme leaves
• Lemon wedges, for serving

For the Sweet Corn Succotash

• 2 tablespoons butter
• 1 tablespoon olive oil
• 3 ears fresh sweet corn, kernels removed (about 3 cups)
• 1 cup fresh shelled English peas (or frozen peas, thawed)
• 1 small zucchini, diced
• 1 shallot, finely diced
• 1 garlic clove, minced
• 1 cup cherry tomatoes, halved
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh basil
• Juice of ½ lemon
• Salt and freshly ground black pepper, to taste

For the Basil Butter

• 4 tablespoons unsalted butter, softened
• ¼ cup finely chopped fresh basil
• 1 teaspoon lemon zest
• 1 teaspoon fresh lemon juice
• Pinch of flaky sea salt

Instructions:

1. Prepare the Fire

Build a wood fire and allow it to burn down until you have a bed of glowing coals with a medium-hot cooking zone. Place a well-seasoned cast-iron skillet over the fire for the succotash and set a grill grate over the coals for the halibut.

2. Make the Basil Butter

In a small bowl, combine the softened butter, basil, lemon zest, lemon juice, and flaky sea salt. Stir until smooth and refrigerate until ready to serve.

3. Cook the Sweet Corn Succotash

Heat the cast-iron skillet over the fire and add the butter and olive oil. Add the shallot and cook for 2–3 minutes until softened. Stir in the garlic and cook for another 30 seconds. Add the corn and zucchini and cook for 5–6 minutes, stirring occasionally, allowing the corn to develop a little char from the hot pan. Fold in the peas and cherry tomatoes and cook for another 2–3 minutes, just until warmed through. Finish with the basil, chives, lemon juice, and season with salt and pepper. Move the skillet to a cooler part of the fire to keep warm.

4. Grill the Halibut

Pat the halibut dry and brush both sides with olive oil. Season evenly with the salt, pepper, lemon zest, and thyme. Clean and oil the grill grate well. Place the halibut directly over medium-hot coals and cook for about 4–5 minutes per side, depending on thickness. Resist moving the fish until it naturally releases from the grate. The halibut is done when it’s just opaque and flakes easily with a fork. Transfer to a platter and immediately top each fillet with a generous spoonful of basil butter so it melts into the fish.

5. Serve

Spoon the warm sweet corn succotash onto each plate. Top with the open-fire grilled halibut and the melted basil butter. Finish with a squeeze of fresh lemon and garnish with basil leaves, chive blossoms, or fresh herbs picked from the garden for a simple, wood-fired summer presentation.

Serves 4

For the Braised Lamb Shanks

• 4 lamb shanks (about 1 pound each)

• Kosher salt and freshly cracked black pepper

• 3 tablespoons grapeseed oil

• 1 large yellow onion, roughly chopped

• 2 carrots, peeled and roughly chopped

• 2 celery ribs, roughly chopped

• 6 cloves garlic, smashed

• 3 tablespoons tomato paste

• 1 bottle (750ml) full-bodied red wine (Sonoma Cabernet Sauvignon or Zinfandel)

• 3 cups lamb or beef stock

• 4 sprigs fresh thyme

• 2 sprigs fresh rosemary

• 2 bay leaves

• 3 whole black peppercorns

• Zest of 1 orange (in wide strips)

For the Fromage Blanc Grits

• 2 cups stone-ground white grits

• 6 cups water

• 2 cups whole milk

• 2 teaspoons kosher salt

• 4 tablespoons unsalted butter

• 6-8 ounces fromage blanc or crème fraîche (we use Sheana Davis’s small-batch cow and sheep’s milk blend)

• Freshly cracked white pepper

For the Braised Cabbage

• 1 small head green cabbage (about 1½ pounds)

• 3 tablespoons unsalted butter

• 2 cloves garlic, minced

• ½ cup dry white wine

• ½ cup vegetable stock

• 2 sprigs fresh thyme

• 1 bay leaf

• 1 tablespoon sherry vinegar

• Kosher salt and freshly cracked black pepper

Instructions

Braise the Lamb Shanks

Preheat oven to 325°F.

Season lamb shanks generously with salt and pepper on all sides. Allow to come to room temperature for 30 minutes.

In a large Dutch oven or heavy braising pot, heat grapeseed oil over medium-high heat until shimmering. Working in batches if necessary, sear the lamb shanks on all sides until deeply browned, about 3-4 minutes per side. The fond (browned bits) building on the bottom of the pot is essential for flavor. Remove shanks and set aside.

Reduce heat to medium. Add onion, carrots, and celery to the pot. Sauté, stirring occasionally, until softened and beginning to caramelize, about 8-10 minutes. Add garlic and cook until fragrant, about 1 minute.

Push vegetables to the side and add tomato paste to the center of the pot. Cook, stirring constantly, until the paste darkens and becomes brick red, about 2-3 minutes. This caramelizes the sugars and removes any raw taste.

Deglaze with red wine, scraping up all the browned bits from the bottom of the pot with a wooden spoon. Bring to a simmer and reduce by half, about 10-12 minutes. The alcohol will cook off and the wine will concentrate.

Return the lamb shanks to the pot, nestling them into the vegetables. Add stock until the liquid comes about three-quarters up the sides of the shanks. Add thyme, rosemary, bay leaves, peppercorns, and orange zest.

Bring to a simmer, cover with a tight-fitting lid (or parchment paper and foil), and transfer to the oven. Braise for 2½ to 3 hours, turning the shanks halfway through, until the meat is fork-tender and nearly falling off the bone.

Remove shanks from the braising liquid and keep warm. Strain the braising liquid through a fine-mesh sieve, pressing on the solids to extract all the flavor. Discard solids.

Transfer the strained liquid to a saucepan and simmer over medium heat until reduced to a sauce consistency that coats the back of a spoon, about 15-20 minutes. Skim any fat that rises to the surface. Season with salt and pepper to taste.

Prepare the Fromage Blanc Grits

While the lamb braises (or about 45 minutes before serving), bring water, milk, and salt to a boil in a heavy-bottomed pot.

Gradually whisk in the stone-ground grits in a slow, steady stream to prevent lumping. Reduce heat to low and cook, stirring frequently with a wooden spoon, until the grits are tender and creamy, about 45-60 minutes. Stone-ground grits take time—they should be completely soft with no gritty texture remaining.

Stir in butter until melted and incorporated. Remove from heat.

Just before serving, gently fold in the fromage blanc or crème fraîche. The residual heat will warm the cheese without breaking it. The grits should be silky, rich, and luxurious. Season with white pepper and adjust salt if needed. If the grits are too thick, thin with a splash of warm milk or cream.

To Plate

Spoon a generous pool of fromage blanc grits into the center of each wide, shallow bowl, followed by the braised cabbage.

Place one lamb shank atop the grits, allowing it to sink slightly into the creamy base.

Ladle the reduced braising sauce over and around the lamb shank, allowing it to mingle with the grits.

Serve immediately and pair with a glass of Bennett Mountain Estate Bordeaux Style Blend.

Chef’s Notes

The Secret Ingredient: The fromage blanc—a fresh, soft cheese with a subtle tang—transforms simple grits into something extraordinary. We’re fortunate to work with Sheana Davis, whose small-batch cow and sheep’s milk blend adds incredible depth and silkiness. The cheese’s gentle acidity cuts through the richness of the lamb while adding a creamy, almost mousse-like texture. If fromage blanc is unavailable, a high-quality French crème fraîche is an excellent substitute.

Serves 4–6

Ingredients

• 6 to 7 cups vegetable or garlic broth (kept warm)

   

• 2 Tbsp extra-virgin olive oil

   

• ½ cup finely chopped shallot or onion

   

• ¾ to 1 lb mixed mushrooms (shiitake, cremini, maitake, or wild), cleaned and sliced

   

• 2 garlic cloves, minced

   

• 2 tsp fresh thyme leaves or chopped sage

   

• 1½ cups Arborio or Carnaroli rice

   

• ½ cup dry white wine, such as pinot grigio or sauvignon blanc

   

• 1 cup peas (fresh or thawed frozen)

   

• 2 Tbsp chopped fresh parsley

   

• ½ cup grated Parmesan cheese (or mix with Pecorino Romano)

   

• Salt and freshly ground black pepper to taste

   

Directions

1. Warm the broth in a medium saucepan and keep it gently simmering.

    

2. Sauté aromatics: In a wide, heavy skillet, heat olive oil over medium heat. Add shallots and cook until tender, 3–5 minutes.

    

3. Add mushrooms: Increase heat to medium-high and add mushrooms. Cook until they begin to soften and release liquid, about 3 minutes. Add garlic and thyme; season with salt and pepper. Cook another 2–3 minutes until fragrant.

    

4. Toast the rice: Stir in rice and cook until the grains are glossy and begin to crackle. Pour in the wine and stir until mostly absorbed.

    

5. Add broth gradually: Add 1–2 ladlefuls of warm broth at a time, stirring often and waiting until the liquid is almost absorbed before adding more. Continue for about 15 minutes.

    

6. Finish the risotto: Stir in peas and continue adding broth for another 8–10 minutes, until the rice is creamy and just al dente.

    

7. Add the finishing touches: Stir in parsley and Parmesan, then season to taste with salt and pepper. Serve immediately, topped with extra cheese and a glass of Coursey Graves Sonoma Coast Pinot Noir.

Serves: 4

Prep Time: 45 minutes

Cook Time: 20 minutes

Ingredients

For the Pasta Dough

• 2 cups “00” flour (or all-purpose)

• 3 large eggs

• 2 tsp water, plus more as needed (wet hands help make the dough more pliable)

• Pinch of salt

For the Filling

• 1 ½ cups roasted pumpkin purée (sugar pie pumpkin or kabocha)

• ½ cup mascarpone cheese

• ¼ cup grated Parmesan

• ½ tsp nutmeg

• Salt + freshly ground black pepper, to taste

For the Cranberry-Sage Brown Butter

• 8 tbsp unsalted butter

• 1 small shallot, finely minced

• 1/3 cup dried cranberries, chopped

• 6–8 fresh sage leaves

• 1 tbsp sherry vinegar (or red wine vinegar)

• Salt, to taste

For Garnish

• ½ cup toasted hazelnuts, crushed

• Freshly grated Parmesan

• Microgreens or baby sage leaves (optional)

Method

1. Make the pasta dough
   On a clean surface, mound the flour and make a well in the center. Add eggs, water, and salt. Using a fork, gradually incorporate flour into the wet ingredients until a shaggy dough forms.

Knead for 8–10 minutes until smooth and elastic, wetting your hands lightly with water if the dough feels too dry. Wrap in plastic wrap and let rest for at least 30 minutes.

2. Prepare the filling
   Mix pumpkin purée, mascarpone, Parmesan, nutmeg, salt, and pepper until smooth. Taste and adjust seasoning.
3. Assemble the ravioli
   Roll pasta dough into thin sheets (setting 6 or 7 on a pasta machine). Place small spoonfuls of filling spaced evenly along one sheet. Lay a second sheet over the top, pressing around the filling to seal and remove air pockets. Cut into ravioli squares with a pastry wheel or sharp knife. Transfer to a floured tray.
4. Cook the pasta
   Bring a large pot of salted water to a boil. Cook ravioli for 3–4 minutes, until they float. Reserve ¼ cup pasta water.
5. Make the cranberry-sage brown butter
   In a large skillet, melt butter over medium heat until it foams and browns, about 4–5 minutes. Add shallot, cranberries, and sage. Cook 2 minutes until fragrant, then deglaze with vinegar. Season with salt.

Toss drained ravioli in the pan with a splash of pasta water until coated and glossy.

6. Plate + garnish
   Divide among warm plates, spooning extra sauce over the ravioli. Finish with crushed hazelnuts, Parmesan, and microgreens or baby sage.

Ingredients:

• 1 store-bought flatbread or pizza crust 
• 2–3 fresh ripe nectarines, thinly sliced 
• 4–5 slices prosciutto 
• 1 ball burrata cheese 
• 1 cup fresh arugula 
• Fresh basil leaves, torn 
• Extra-virgin olive oil 
• Salt & freshly cracked black pepper

Balsamic Glaze

• 1 cup balsamic vinegar 
• 2 tablespoons honey (optional, for sweetness)

Instructions:

1. Make the balsamic glaze: 
   • In a small saucepan over medium heat, bring the balsamic vinegar (and honey, if using) to a gentle boil. 
   • Reduce heat to low and simmer for 10–15 minutes, stirring occasionally, until reduced by half and it coats the back of a spoon. 
   • Remove from heat and let cool—glaze will thicken as it cools. 
2. Prepare the flatbread: 
   • Oven method: Preheat oven to 400°F. Place flatbread on a baking sheet, brush lightly with olive oil, and layer with nectarine slices and prosciutto. Bake 6–8 minutes, until crisp and nectarines are slightly softened. 
   • Grill method (my favorite): Preheat grill to medium-high. Brush both sides of flatbread with olive oil. Grill 1–2 minutes per side until lightly charred. Top with nectarine slices and prosciutto, then return to grill (indirect heat) for 2–3 minutes to warm through. 
3. Finish & serve: Remove flatbread from oven or grill. Top with torn burrata, fresh arugula, and basil leaves. Drizzle generously with balsamic glaze. Season with salt and freshly cracked black pepper. Slice and serve immediately.

Ingredients:

• 18lb Full Packer Brisket trimmed
• Rendered beef tallow as binder
• 4 Tbsp kosher salt 
• Very liberal coating of coarse ground black pepper (16 mesh) 
• 2 Tbsp garlic salt 
• Apple cider vinegar spray
• Locally sourced Oak wood 

Instructions:

1. Build fire in my 250 gallon offset smoker to 225°.
2. Apply beef tallow to brisket  as a binder.
3. Apply all spices to meat side of brisket, start with coarse black pepper (very important) .
4. Rotate brisket so the fat side is up, repeat seasoning process starting with coarse, black pepper.
5. Once smoker has reached 225°  place brisket in smoker with fat side up and point of the brisket in the direction of the heat source.
6. Smoke brisket until internal temperature is about 180° should take about 7 hours. Spritzing with apple cider vinegar every hour.
7. Once brisket reaches 203° internal temperature, pull brisket, leave in butcher paper, wrap in large towel and place in cooler or food safe hot box for at least two hours.
8. Increase temperature of smoker to 250°.
9. Place wrapped brisket back on smoker fat side up.
10. Once brisket reaches 180° pull brisket, wrap in butcher paper and coat with beef tallow.
11. Slice and serve brisket at food safe 140°.

Ingredients:

• 6 fillets of sole boneless and skinless
• Salt and pepper to taste
  
• ½ cup all-purpose flour
• 3 tablespoons clarified butter or ghee
• 2 tablespoons unsalted butter
• 1 lemon juiced
• 3 tablespoons capers
• 2 tablespoons fresh parsley hard stems removed, leaves finely chopped

Instructions:

1. Use paper towels to pat the sole fillets dry very well and season both sides with salt and pepper.
2. Lightly dredge fillets in flour, shaking off any excess
3. Bring a wide skillet to medium heat and add clarified butter.
4. Place fillets in, not overcrowding the pan, about 2 fillets at a time and cook until lightly golden on the first side, for about 1-2 minutes. Flip over and cook on the the side for 1-2 minutes or until fish is lightly golden brown.
5. Remove the fish to a platter. In the same skillet, melt the butter and add capers and lemon juice. Use a spatula to scrape any bits from the bottom and reduce heat. Stir in chopped parsley.
6. Spoon lemon caper sauce over fish and serve immediately.

Ingredients:

• 3 pounds duck wings
• 2 teaspoons Chinese 5 spice powder
• 1/2 teaspoon ground black pepper
• 1 teaspoon Kosher salt
• 2 cups corn starch
• 1 teaspoon coarse Korean chili flakes or cayenne pepper
  another 1 teaspoon Kosher salt
• canola oil for frying
• 1 cup soy sauce
• 1 cup brown sugar
• 2 garlic clover thinly sliced
• 1 teaspoon grated fresh ginger or 1/2 teaspoon powdered ginger

Instructions:

FOR THE FIRST COOKING OF THE WINGS

1. Pre-heat yur oven to 350 degrees
2. Place the duck wings on a foil lined sheet tray. Use enough foil to fully wrap and enclose the wings
3. Season the duck wings with Chinese five spice powder, 1 teaspoon of kosher salt, 1/2 teaspoon fresh cracked pepper
   completely wrap the wings in foil and bake at 350 degrees for 1 hour and 20 minutes
4. Let the wings cool completely in the refrigerator for 2 -24 hours before the next step
5. MAKE THE SAUCE: In a 2 quart saucepan simmer soy sauce, brown sugar, garlic and ginger for 6 minutes until the sauce is thickenedFOR THE SECOND COOKING OF THE WINGS
6. Heat 2 inches canola oil in a large skillet or cast iron pot for frying to 350 degrees
7. Add cornstarch, salt and Korean chili flakes to a 1 gallon ziplock bag and mix well
8. Shake the duck wings in batches in the cornstarch to coat
9. Fry the duck wings in batches for 3-5 minutes until brown and crispy
10. Drain the duck wings on a rack
11. Toss the duck wings in the sauce to coat and serve

Ingredients:

• 6 cups vegetable broth (or chicken broth)
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1.5 cups Arborio rice
• 1/2 cup dry white wine 
• 1 pound asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup freshly grated Parmesan cheese, plus extra for serving
• 1/4 cup freshly squeezed lemon juice
• 2 tablespoons lemon zest
• 2 tablespoons butter
• Salt and freshly ground black pepper, to taste
• Fresh parsley or chives for garnish (optional)

Instructions:

1. Warm the Broth: In a saucepan, heat the vegetable broth over low heat. Keep warm. 
2. Sauté the Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and 1 cook for another minute until fragrant. 
3. Toast the Rice: Add the Arborio rice to the pot and cook, stirring constantly, for 1-2 minutes until the rice is lightly toasted. 
4. Deglaze with Wine: Pour in the white wine and cook, stirring, until the wine is absorbed by the rice. 
5. Add Broth Gradually: Add the warm broth, one cup at a time, stirring constantly until each cup is absorbed before adding the next. Continue adding broth until the rice is creamy but still al dente, about 20-25 minutes. 
6. Cook the Asparagus: In the last 5 minutes of cooking, stir in the asparagus pieces. Cook until tender-crisp. 
7. Finish the Risotto: Stir in the Parmesan cheese, lemon juice, lemon zest, and butter. Season with salt and pepper to taste. 
8. Serve Immediately: Ladle the risotto into bowls and garnish with extra Parmesan cheese and fresh parsley or chives, if desired. 
9. Pair and Enjoy: Serve with a glass of Coursey Graves 2022 Sonoma Coast Chardonnay and savor the bright, harmonious flavors.