All Recipes

Ahi Tuna Tartare
Apple Creme Fraiche Scones with Fresh Strawberry Preserves
Chocolate Cremeux Candied Pistachio Spiced Orange Confit
Chocolate Mousse Roulade with Huckleberry Cream and Fresh Fruit
Crab Salad with Beurre Blanc Sauce on Persimmon Chip
Dungeness Crab with Blood Orange and Tarragon on Endive
Fresh Peach Gazpacho
Hong Kong Sponge Cake with Five-Spice Poached Pear and Ginger Caramel
Lemon & Olive Crostini
Macerated Strawberries
Roasted Strawberry Gazpacho
Neapolitan Panna Cotta (requires at least 24 hours to prepare)
Oysters on the Half Shell with J Mignonette
Pan Seared Foie Gras with Dried Apricot Chutney Relish on Sourdough Baguette
Petite Yukon Gold Potatoes with Smoked Salmon & Sevruga Caviar
Pistachio Cake with Cuvee 20 Gelee
Potato Leek Puree on Endive with Truffled Caviar
Puffed Rice Cracker with Mushroom Escabeche and Pickled Orange
Pumpkin Trifle
Raspberry Tartlet
Riesling Grapeseed Oil Custard
Roasted Beets, Cardamom Yogurt & Almond Granola
Roasted Yukon Gold Potato with Creme Fraiche and Caviar
Scones with Bacon & Blue Cheese, Fig Jam
Sevruga & Smoked Salmon Mille-Feuille
Smoked Salmon and Dill Creme Fraeche on Cucumber
Smoked Salmon and White Corn Relish on Lemon Cornmeal Cracker
Spring Beans on Tarragon-Goat Cheese Crouton
Watermelon Granita
Wild Mushroom & Pistachio Pate
Anise Shortbread
Black Peppercorn - Plum Jam on Phyllo Pillows
Braised Painted Hills Beef Short Rib Parmentier
Chocolate Almond Shortbread with Pinot Noir Dried Bing Cherry Puree
Coriander Dusted Duck Breast with Dried Cherry Pinot Sauce and Bhutanese Red Rice Risotto
Creamy Polenta with Sauted Cremini Mushrooms
Dates Stuffed with Spiced Mascarpone
Fennel Onion & Bacon Tartlet
Fresh Salmon Cakes
Fresh Steamed Salmon with Black Bean Sauce
Grilled Painted Hills Beef Sirloin, Aligot Pepato Potatoes Lobster, Conchiglie Rigate, Crescenza, Carmody, Fromage Blanc (April 24, 2010 - Bellwether Farms Event)
Herb de Sonoma Potatoes
Hibiscus Braised Lamb with Acorn Squash Puree
King Salmon with Marinated Zucchini Salad & Arugula Pesto
Lavender Cumin Roasted Nuts
Medley of Olives and Roasted Cherry Tomatoes on Crostini
Mushroom Bread Pudding
Pan Seared Five Spice Muscovy Duck Breast with Star Anise Pinot Glace, Seasonal Vegetables and Wasabi Mashed Potatoes
Seared and Slow Roasted Lamb Rack, Roasted and Mashed Seasonal Root Vegetables with Rosemary Balsamic Sauce
Pan Seared Masami Striploin with Baby Carrots and Yukon Gold Potato Puree, Pinot Noir Reduction
Pork Milanese
Pork Tenderloin with Fig & Balsamic Marinade
Sauted Radicchio and Point Reyes Blue Cheese Feuilletes
Seared Lamb Loin with Black Truffle Tapenade
Spring Onion Confit on Crostini
Tuscan Bean Soup
Vol-au-Vents with Artisan Cheese and Preserves
White Bean Puree and Pesto on Crostini
Wild Mushroom Duxelles
Winter Mushroom Soup
Carrot and Ginger Soup
Cauliflower Soup
Chilled Zucchini Soup
Coconut-Butternut Squash Soup
Crescenza on a 'J' Wafer
Curried Dungeness Crab Cake with Fennel-Orange Salad and Ginger Aioli
Leek and Yukon Gold Potato Bisque
Lobster Frittata
Roasted Chestnut-Fennel Soup, Chives, White Truffle Oil
Roasted Pumpkin Soup
Salad of Turkey Leg Confit, Local Winter Greens, Poached Egg and Herbal Sherry Vinaigrette
Thai Coconut Prawn Soup
Truffled Fava Puree on Saffron-Parmesan Crackers
Assorted Savory Twists with Goat Cheese Mousse
Crab Salad on Blini
Easter Egg Radishes with Lemon Creme Fraiche and Wasabi Tobikko
Garlic Soup
Gougere
Halibut Ceviche with Grapefruit Gelee
Israeli Couscous Salad
Le Puy Lentil Cappuccino
Prawns with Spicy Peanut Sauce
Quinoa Cakes with Preserved Lemon Aoli
Salmon Tartare
Spiced Almonds
Tomato-Goat Cheese Tarte Tatin
BBQ Oysters
Cherry Tomatoes with Hummus
Chilled Carrot-Curry Soup
Chocolate Lava Cake with Pomegranate Creme Anglaise
Creamy Parsnip and Potato Soup
Curried Dungeness Crab Cake with Avocado Aoli
Dried Apricot Ginger Shortbread
Dungeness Crab Beignets with Avocado Hollandaise
Fromage Fort with Coppa Threads
Grilled Rack of Lamb
Honey Pecan Lobster
J Pear Liqueur Cocktails
J Pear Liqueur Tiramisu
J Poached Pears and Chantilly Cream
Lobster Bisque
Muffuletta Sandwich
Orange Ricotta Cake
Pan Seared Three Mustard Marinated Scallop with Roasted Heirloom Tomato Vinaigrette
Potato Cake with Ginger & Garlic and Avocado Aoli
Prosciutto Wrapped Grilled Peaches with Basil and Balsamic
Spinach and Arugula Salad with Summer Melons and Prosciutto
Summer Skewers
Tiger Prawns with Blood Orange Cream Sauce and Angel Hair Pasta
Zucchini Cakes with Parmesan-Meyer Lemon Aoli
Vanilla Poached Pears
Chilled Pea Soup
Seared and Roasted Lamb Chops with Balsamic Pan Sauce
Pinot Noir Cranberry Sauce
Dungeness Crab with an Avocado, Persimmon and Pomelo Grapefruit Salad
J Vineyards and Winery Fondue
Licorice Braised Beef Short Ribs
SPÄTZEL & PORK SCHNITZEL
Mushroom Crusted Pork Shoulder with Stewed Plums
Chef Carl's Pumpkin Pairings Trio
Cavatelli with Sun-Dried Tomato Cream Sauce and Prosciutto
Baked Camembert with Ham and Stewed Cherries
Whole Roasted Chicken
Smoky Beet Tartare Benedict
BBQ Oysters with Meyer Lemon & Nasturtium Mignonette
Sheep Milk Ricotta Gnudi
Chocolate Mousse with Walnuts
Cherry & Almond Chutney
Steamed Clams with Israeli Couscous, Fennel, Pea Tendrils and Lemon
Dried Mushroom-Crusted Fried Chicken and Kohlrabi, Apple, Cabbage Cole Slaw
Egg Salad with Buttermilk Dressing and Country Bread Croutons
Dungeness Crab and Potato Dip
Bacon Hush Puppies with Pinot Pickled Onion Aioli
Pumpkin Seed Brittle
Roasted Cheese Pumpkin Salad with Arugula and Ricotta Cheese
Cinderella Pumpkin Soup
Cauliflower and Peppercorn Cheese Gratin
Orange and Squash Skin Marmalade
Celery Root and Gruyere au Gratin
Farro salad with grilled apricots, cherries & blue cheese
Cremini Mushroom Cups

All Recipes

J Recipes

All Recipes

Ahi Tuna Tartare

Apple Creme Fraiche Scones with Fresh Strawberry Preserves

Chocolate Cremeux Candied Pistachio Spiced Orange Confit

Chocolate Mousse Roulade with Huckleberry Cream and Fresh Fruit

Crab Salad with Beurre Blanc Sauce on Persimmon Chip

Dungeness Crab with Blood Orange and Tarragon on Endive

Fresh Peach Gazpacho

Hong Kong Sponge Cake with Five-Spice Poached Pear and Ginger Caramel

Lemon & Olive Crostini

Macerated Strawberries

Roasted Strawberry Gazpacho

Neapolitan Panna Cotta (requires at least 24 hours to prepare)

Oysters on the Half Shell with J Mignonette

Pan Seared Foie Gras with Dried Apricot Chutney Relish on Sourdough Baguette

Petite Yukon Gold Potatoes with Smoked Salmon & Sevruga Caviar

Pistachio Cake with Cuvee 20 Gelee

Potato Leek Puree on Endive with Truffled Caviar

Puffed Rice Cracker with Mushroom Escabeche and Pickled Orange

Pumpkin Trifle

Raspberry Tartlet

Riesling Grapeseed Oil Custard

Roasted Beets, Cardamom Yogurt & Almond Granola

Roasted Yukon Gold Potato with Creme Fraiche and Caviar

Scones with Bacon & Blue Cheese, Fig Jam

Sevruga & Smoked Salmon Mille-Feuille

Smoked Salmon and Dill Creme Fraeche on Cucumber

Smoked Salmon and White Corn Relish on Lemon Cornmeal Cracker

Spring Beans on Tarragon-Goat Cheese Crouton

Watermelon Granita

Wild Mushroom & Pistachio Pate

Anise Shortbread

Black Peppercorn - Plum Jam on Phyllo Pillows

Braised Painted Hills Beef Short Rib Parmentier

Chocolate Almond Shortbread with Pinot Noir Dried Bing Cherry Puree

Coriander Dusted Duck Breast with Dried Cherry Pinot Sauce and Bhutanese Red Rice Risotto

Creamy Polenta with Sauted Cremini Mushrooms

Dates Stuffed with Spiced Mascarpone

Fennel Onion & Bacon Tartlet

Fresh Salmon Cakes

Fresh Steamed Salmon with Black Bean Sauce

Grilled Painted Hills Beef Sirloin, Aligot Pepato Potatoes Lobster, Conchiglie Rigate, Crescenza, Carmody, Fromage Blanc (April 24, 2010 - Bellwether Farms Event)

Herb de Sonoma Potatoes

Hibiscus Braised Lamb with Acorn Squash Puree

King Salmon with Marinated Zucchini Salad & Arugula Pesto

Lavender Cumin Roasted Nuts

Medley of Olives and Roasted Cherry Tomatoes on Crostini

Mushroom Bread Pudding

Pan Seared Five Spice Muscovy Duck Breast with Star Anise Pinot Glace, Seasonal Vegetables and Wasabi Mashed Potatoes

Seared and Slow Roasted Lamb Rack, Roasted and Mashed Seasonal Root Vegetables with Rosemary Balsamic Sauce

Pan Seared Masami Striploin with Baby Carrots and Yukon Gold Potato Puree, Pinot Noir Reduction

Pork Milanese

Pork Tenderloin with Fig & Balsamic Marinade

Sauted Radicchio and Point Reyes Blue Cheese Feuilletes

Seared Lamb Loin with Black Truffle Tapenade

Spring Onion Confit on Crostini

Tuscan Bean Soup

Vol-au-Vents with Artisan Cheese and Preserves

White Bean Puree and Pesto on Crostini

Wild Mushroom Duxelles

Winter Mushroom Soup

Carrot and Ginger Soup

Cauliflower Soup

Chilled Zucchini Soup

Coconut-Butternut Squash Soup

Crescenza on a 'J' Wafer

Curried Dungeness Crab Cake with Fennel-Orange Salad and Ginger Aioli

Leek and Yukon Gold Potato Bisque

Lobster Frittata

Roasted Chestnut-Fennel Soup, Chives, White Truffle Oil

Roasted Pumpkin Soup

Salad of Turkey Leg Confit, Local Winter Greens, Poached Egg and Herbal Sherry Vinaigrette

Thai Coconut Prawn Soup

Truffled Fava Puree on Saffron-Parmesan Crackers

Assorted Savory Twists with Goat Cheese Mousse

Crab Salad on Blini

Easter Egg Radishes with Lemon Creme Fraiche and Wasabi Tobikko

Garlic Soup