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Rib Roast with Creme Fraiche-Horseradish Sauce

Prime rib is an excellent cut of meat for holiday entertaining. It is simple to prepare and is always a crowd pleaser. Mashed or roasted potatoes are a nice accompaniment to this dish.

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Brazilian-style Collard Greens

My cousin’s wife from Brazil, Tatiana, made these collard greens for me at Thanksgiving last year. It is a traditional Brazilian dish called couve. This has become a new tradition on our holiday table.

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Chef's Pick

Buttermilk Panna Cotta with Riesling Raisins

Tahitian vanilla bean scented buttermilk complements the subtle spice notes found in the Vintner’s Reserve Riesling. The Riesling soaked raisins and pine nuts add a nice textural element to this dessert.

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Chardonnay Verjus Glazed Carrots

Verjus is the unfermented, pressed grape juice from unripe grapes. We have used Chardonnay verjus to make a glaze for sautéed carrots. The honey in the glaze brings out the sweetness in the carrots, while the acidity in the verjus heightens the flavor.

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Eric's Potato Puree

Chef Eric is known for his amazing mashed potatoes. They are super creamy and the ultimate comfort food. They make a great addition to almost any meal.

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Chef's Pick

Fuyu Persimmon and Pomegranate Salad

This is a unique addition to the traditional turkey dinner. The pine nuts impart a nutty flavor and also balance the crunchy texture of the pomegranate seeds. Enjoy this with Sauvignon Blanc, or a chilled Riesling is excellent as well.

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Pecan Cranberry Tart

This tart has all the goodness of pecan pie with a sweet-tart hit from the cranberries.

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Roasted Sweet Potatoes

One of my favorite vegetables is roasted sweet potatoes; they are both healthy and delicious. The sweet, caramelized natural sugars in the potatoes pair wonderfully with the Vintner’s Reserve Riesling.

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Roasted Turkey

Perfectly cooked turkey is the highlight to the holiday meal. I like to serve this with Chardonnay, Riesling and Pinot Noir, so there is something for everyone.

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Chef's Pick

Slow Roasted Filet of Beef

This dish features a beef glaze that is rich in umami. Known now as the fifth sense of taste, umami is the Japanese word for “savory” or “meaty” and applies to the sensation of savoriness. The umami complements the deeply rich, earthy and full-bodied Grand Reserve Merlot.

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Here at Kendall-Jackson, our creations are driven by the seasonal ingredients grown in the Wine Center's extensive culinary gardens. Let the seasons inspire you at home!

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