With it's tropical fruit driven flavors & floral undertones, our Viognier Reserve '19 is just delightful with the more exotic spices in your cabinet. We've put together a special Mandarin Orange & Curry Chicken Salad on a fresh baked croissant (pick yours up from French bakery La Baguette Magique in West Chester!) Have fun playing around with the fruit in this recipe- try substituting mango, papaya or pineapple! 

Ingredients 

• 4 chicken quarters, bone in.
• 1/2 cup almond slivers or walnut halves
• 1 cup mayonnaise
• 1 tbsp fresh lemon juice
• 1/2 cup julianned carrots
  
• 1 tbsp chopped fresh tarragon
• 1 cup mandarin oranges (cut in half) 
• Olive oil
• Sea salt, freshly ground black pepper & curry powder

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Directions

1. Preheat the oven to 350.
2. Place the chicken breasts, skin side up, on a baking sheet. Drizzle with olive oil. Add salt  pepper then roast until the chicken is cooked through (about 35-40 min). Remove from oven & allow to cool.
3. Remove meat from the bones (discarding skin & bones).  Roughly chop meat & toss into a bowl for mixing.
4. Mix in  mayo, fresh lemon juice, tarragon & nuts. Add 1 tsp curry. Salt & pepper to taste. 
5. Gently fold in mandarin oranges or other tropical fruit. 
6. For best results, cover & refrigerate mixture at least 1 hour or overnight. 
7. Scoop & serve on a fresh croissant

If you know anything about Southern cooking, then you know there is a special time of the year when fried green tomatoes are a menu must-have. We were treated to this simple, yet iconic dish by none other than our own Georgia woman, Andrea Creato.  This southern staple just sings the song of summertime with a perfect balance of tart green tomato & fried-salty savoriness. The crunch and the spice is soul-satisfyingly delectable! We paired this special taste of summer with our Rose ’19, the bright fruity notes complemented the unripe tomato while the crisp acidity and dewy minerality played well with the fried element.  Our team agreed that the Brut Rose would also have been a phenomenal choice as well (think about that salty crunch with those bubbles- a match made in pairing heaven!). This dish is easy with simple ingredients most everyone keeps in the pantry, so snag a few of those green tomatoes from the garden, grab a skillet & get fryin’!
 
Ingredients

• 2-3 medium sized firm green tomatoes
• 1 cup all purpose flour
• 1/2 Tbsp paprika
• 1/2 Tbsp cayenne pepper (optional)
• 1 Tbsp garlic powder
• 1/2 cup milk
• 1 egg
• 1/2 cup cornmeal
• 1/3 cup bread crumbs
• 1 cup vegetable oil

 
Directions

1. Heat the oil in a cast iron skillet and heat to 375 degrees.
2. Slice the green tomatoes into 1/4 in. slices
3. Set out 3 separate bowls. In the first bowl, combine the flour, paprika, cayenne pepper, garlic powder and a pinch of salt. In the second bowl, whisk the milk and egg together. In the third bowl, combine the cornmeal and bread crumbs.
4. Dredge the tomato slices in the flour, then the egg mixture, then the cornmeal mixture making sure the tomato is completely coated.
5. Fry the tomatoes in a cast iron skillet for 2-4 minutes per side until golden brown. Depending on the size of the skillet, only fry 3-4 tomato slices at once to avoid overcrowding.
6.  Place tomatoes on a cooling rack or a plate covered in paper towels and give a light sprinkling of salt to season.

​Kathy’s deviled eggs are simple, delicious and a fun one to play around with on the ingredients! In this version we really enjoyed the balance of the tangy Taste Artisanal Market Cider Mustard (made with our own William Penn Hard Cider by the way!) and the background savory notes of the Parmigiano Reggiano. With some help from our lovely ladies in the vineyard hen house, we were able to quickly whip these together and loved snacking on these party staples while sipping on our NEW Chardonnay Reserve ’19. Our Wine Club received a sneak peek earlier this month and we are excited to release this incredible vintage to the public this weekend! This wine has a zippy, saline acidity that complements the creamy yolk centers with notes of under-ripe pineapple, papaya, pink lady apple & honeycomb that simultaneously sing with the tangy mustard & brighten the underlying savory cheese.  This dish proves that wine pairing doesn’t have to be hard or fancy in order to really work!  

“I loved my mom’s deviled eggs as a kid and she was not a cook- nor am I! This simple recipe is for the non-cook who wants people to think she can cook!” -Kathy
 
Ingredients

• 12 large eggs
• 1/2 cup mayonnaise
• 2 tsp white vinegar
• 2 tbsp Taste Artisanal Cider Mustard
• 1.5 tbsp freshly grated Parmigiano Reggiano
• Sea salt, fresh ground black pepper, ground cayenne red pepper, Smoked Spanish paprika

 
Directions

1. Boil your eggs by placing them in a pan, single layer. Cover the eggs with enough water so that there is  roughly 1.5-2  in. of water above the eggs.  Heat on high until the water begins to boil, then cover the pan with a lid and  turn the heat to low.
2. Remove from heat after a minute and leave covered for 15 minutes.
3. Rinse the eggs under cold running water.
4. Allow your eggs to cool completely then crack and remove the shells.
5. Slice eggs in half lengthwise and carefully remove the yolks, placing them in a bowl.
6. Set up your hollowed out boiled egg white on a dish.
7. Mash the yolks with a fork. Add in mayonnaise, vinegar, mustard then salt & spices to taste. Mix & mash well.
8. Evenly spoon the mixture into the hollowed out egg whites. Sprinkle with paprika.
9. Cover and chill until ready to serve.