HOW TO CELEBRATE
THE SEASON LIKE  J

Holiday dinners, seasonal gatherings and New Year’s Eve — there’s a lot to celebrate in the next few
weeks, and we’re here to help. Discover a party-ready hors d’oeuvre pairing, hosting tips from Estate
Chef Forest Kellogg, and a flavorful cioppino recipe.

FRIED CHICKEN WITH CRÈME
FRAÎCHE AND TROUT ROE

Ringing in the New Year calls for more than basic snacking fare. Try an elevated hors d’oeuvre
such as crispy tempura fried chicken with crème fraîche and trout roe, paired with Cuvée 20,
Winemaker Nicole Hitchcock’s wine of the month for December. The savory chicken and
tangy crème fraîche allow the sweet notes of Braeburn apple, dried cranberry and ginger snap
to shine. With a texture that mimics the lively bubbles of Cuvée 20, the trout roe topping
adds a touch of briny sea to every bite.

CELEBRATE THE SEASON WITH SPARKLING

Purchase three or more bottles of any sparkling wine and receive ground shipping included.*

Offer ends December 23 — order today in time for your holiday celebrations.

2024 Holiday Shipping Deadlines**

*Promotion excludes magnum bottles. **Orders submitted by these dates should be delivered by/on the corresponding holidays.
Need your Cuvée 20 today? Find it at a store near you.

HOLIDAY HOSTING TIPS FROM J

Seasonal fêtes are the ideal way to celebrate the holidays with friends and loved ones — but the
hosting duties can feel overwhelming, especially if you’re preparing for a large gathering. Explore
these tips from Chef Forest on how to make your holiday festivities unforgettable and stress-free.

Do Some Research
“For my large parties, I start by estimating how many people I’ll be hosting. I like to budget 1–1.5 lbs of food per guest, taking into account any amount of food that’s scrapped during preparation. Always slightly overestimate — everyone loves leftovers!”

Plan Your Schedule
“To make the day of the party easier, I like to put together an organized prep list and timeline. 
Start by listing out each dish and its ingredients. Note the total volume or weight of the finished 
dish, and consider the serving dishes you’ll need to complete your vision. Write down what time 
you expect guests to arrive and what time you plan on serving dinner. This will allow you to 
pace yourself correctly.”

“I do as much work as I can in the days leading up to the event. Taking the time to wash and cut vegetables in advance can save time and space in your refrigerator.”

Seasonal Ingredients Are a Must
“Seasonal ingredients taste better, are more affordable and have a lower environmental impact.”

Set the Mood
“Décor is a huge part of any gathering, and a little goes a long way. I always take inspiration from 
the season – from flowers and foliage to fruits and vegetables. Add some unscented candles, and you’ll instantly set a warm ambiance while not detracting from the food’s aroma.”

Ask for Help
Don’t be afraid to ask your invitees to contribute ingredients or to bring specific dishes. This will 
help reduce your workload and give you more time to enjoy a glass of wine with your guests.

SAN FRANCISCO CIOPPINO

Serve with tangy San Francisco Sourdough Bread | Serves 4–6

Fresh seafood and a flavorful shrimp stock are elevated by herbs, spices and Bow Tie Pinot Noir
in this rich fisherman’s stew — a warm, hearty dish that brightens cold winter months.

Directions:

Preheat oven to 350°F. Once you have peeled and deveined the shrimp, rinse the shells and shrimp well with cold water. Place the clean shrimp in a paper towel-lined food storage container and refrigerate. Line a baking sheet with parchment or foil and bake shrimp shells for 5-7 minutes or until they are red and slightly crispy.

Place shrimp shells and all the other shrimp stock ingredients in a large pot. Cover with cold water and bring to a simmer. Skim away any foam that forms with a ladle. Simmer for 30 minutes, then strain through a fine mesh sieve immediately. Reserve the strained stock and set aside. (It can be refrigerated overnight.)

In a large Dutch oven, heat ¼ cup of the olive oil over medium heat. Add sausage and break it apart with a wooden spoon. Allow the sausage to brown by not over-stirring and raising the heat slightly if necessary. Once the sausage is golden-brown, remove it from the Dutch oven with a slotted spoon onto a clean, dry plate. Add shallots to the Dutch oven and cook until tender and translucent. Add garlic and cook for about 1 more minute, reducing the heat if necessary to prevent the garlic and shallots from browning.

Add the wine and increase heat to high. Cook until the wine is reduced by 50%.

Add the crushed tomatoes, 1 quart of shrimp stock, 1 tsp of salt, red pepper flakes, oregano and thyme sprigs. Bring to a boil, then reduce to a simmer. Cover and cook for 25 minutes.

While the broth is simmering, toss the fish with the remaining 2 Tbsp olive oil, salt and freshly cracked black pepper. Spread fish evenly on a foil-lined baking sheet and broil until the fish begins to brown but is still not entirely cooked through. Remove from oven and allow to rest at room temperature.

Once the cioppino broth has simmered for 25 minutes, remove the thyme and stir in the butter. Add in the clams, mussels, sausage and shrimp. Cover and return to a simmer. Once the shells of the mussels and clams have opened, taste the broth to ensure proper seasoning. Add a splash of lemon juice and salt if necessary. Remove from heat and divide evenly into bowls. Take care to ensure each guest receives some of each seafood. Garnish with grilled or toasted sourdough, parsley, lemon wedges and olive oil.