How to Cook Crab

Cooking Class: How to Cook Crab

The Chardonnay and Crab Feast is a longstanding wintertime Kendall-Jackson tradition, and we feature local Dungeness…

Strawberry Vanilla Cookie Sandwich

Cooking Class: Strawberry Vanilla Cookie Sandwich

June 23rd, 2020

Homemade Orecchiette Recipe

Cooking Class: Homemade Orecchiette

Chef Justin Wagner's Tortilla Espinola Recipe

Cooking Class: Tortilla Espanola

April 24th, 2020

Potato Gnocchi Recipe

Cooking Class: Potato Gnocchi Recipe

April 22nd, 2020

That’s right. Truffles have arrived in Sonoma County, California. Learn more about the Kendall-Jackson Truffle Harvest as well as everything you need to know about truffles and wine.

The Kendall-Jackson Truffle Harvest

February 6th, 2018

At its heart, this grassroots, social movement is about knowing from where your food comes. Dive into this fantastic farm-to-fork guide to learn more!

Your Fantastic Farm-to-Fork Guide

January 5th, 2018

Master of Wine Christy Canterbury explores the diverse specialty produce grown at Kendall-Jackson's gardens and offers wine pairing suggestions.

Pairing Wines with Produce from the Kendall-Jackson Culinary Gardens

October 19th, 2017

Five Tips for Hosting a Farm-to-Table Dinner

October 15th, 2015

Summer Grilling Tips

July 28th, 2015

Holiday Cooking Tips from Kendall-Jackson’s Culinary Team

December 19th, 2014

An Ingenious Ways to Re-Use Pomace – Grape Seed Flour Bread

September 15th, 2014

The 18th Annual Kendall-Jackson Heirloom Tomato Festival is Almost Here

September 12th, 2014

Fun Twists On Your Favorite Eats

September 11th, 2014

Contest Winners Receive the Ultimate #KJExperience

June 13th, 2014

From the Kitchen: Experimenting with Whole Grains

February 18th, 2014

The Great K-J Meyer Lemon Olive Oil Adventure

February 10th, 2014

Holiday Words from the K-J Team

December 24th, 2013

What is Verjus?

November 12th, 2013

FEATURED RECIPE FROM K-J CHEF JUSTIN WANGLER

Seared Scallops with Carrot, Celtuce, Favas and Savory Granola

If you like rich, citrus-flavored white wine, we highly recommend pairing Executive Chef Justin's seared scallop recipe with our Vintner’s Reserve Pinot Gris.