Pan Seared Breast of Duck with Pomegranate Cherry Sauce, Dried Tomato Risotto Cake, and Caramelized Cippolini Onions
Chef Elaine Bell of Elaine Bell Catering (Napa, CA)
Wine Pairing: FAY Block 4a Cabernet Sauvignon

Grilled Lamb Burgers with caramelized onion sauce
Chef Cindy Pawley of Mustards Grill (Yountville, CA)
Wine Pairing: ARTEMIS Cabernet Sauvignon

Chicken al Mattone
North Beach Restaurant (San Francisco, CA)
Wine Pairing: FAY Cabernet Sauvignon

Roasted Rack of Lamb with Burnt Tomato Sauce
Chef Mathew Crabbe of The New York Grill (Tokyo, Japan)
Wine Pairing: CASK 23 Cabernet Sauvignon

An Ideal Pair: Steak and SLV
Chef Trey Foshee of George’s at the Cove (La Jolla, CA)
Wine Pairing: S.L.V. Cabernet Sauvignon

Beef Short Ribs with Cabernet-Port Sauce
Chef Pierre Schaedelin of La Cirque (New York, NY)
Wine Pairing: ARTEMIS Cabernet Sauvignon

Roast Sturgeon with Veal Cheeks, Chanterelles, and Foie Gras Fume
Chef David Hayden of Avenues at the Peninsula (Chicago, IL)
Wine Pairing: FAY Cabernet Sauvignon

Monkfish with Braised Napa Cabbage, Bacon, and Cabernet Reduction
Chef Christophe Gerard of Angele Restaurant and Bar (Napa, CA)
Wine Pairing: S.L.V. Cabernet Sauvignon

Steaks with Bleu Cheese-Walnut Crust and FAY Cabernet Sauvignon Reduction
Chef Ian Fulton of Del Frisco’s Steak House (Las Vegas, NV)
Wine Pairing: CASK 23 Cabernet Sauvignon

Roasted Vegetable and Duck Confit Risotto
Chef Chris Hollis of Rothmann's Steakhouse & Grill (New York, NY)
Wine Pairing: ARTEMIS Cabernet Sauvignon

Quail and Wild Mushroom Empanadillas
Chef Chris Hollis of Rothmann’s Steakhouse & Grill (New York, NY)
Wine Pairing: ARTEMIS Cabernet Sauvignon

Braised Lamb Shanks with Cabernet Sauvignon Marinade
Chef Gregory Lizza of Fesh Cream Restaurant (Monterey, CA)
Wine Pairing: S.L.V. Cabernet Sauvignon

Roasted Rack of Fallow Deer or Lamb with Butternut Squash Gnocchi and a Port Reduction
Chef Steve Tevere of Meadowood. (St .Helena, CA)
Wine Pairing: S.L.V. Cabernet Sauvignon

Short Ribs with Cabernet Onion Jam
Chef Peter Hall of Piatti (Yountville, CA)
Wine Pairing: S.L.V. Cabernet Sauvignon

ZuZu Moroccan BBQ Lamb Chops
Chef Charles Weber of ZuZu Restaurant ( Napa, CA)
Wine Pairing: ARTEMIS Cabernet Sauvignon

Bistro Fig Pudding
Chef Kurtis Bagley of Don Giovannis (Napa, CA)
Wine Pairing: S.L.V. Cabernet Sauvignon

Filet of Beef with Balsamic Reduction and Goat Cheese with Sun Dried Cherry, Mint and Black Olive Compote
Chef Greg Cole of Cole’s Chop House (Napa, CA)
Wine Pairing: S.L.V. Cabernet Sauvignon

Braised Beef Cheeks with Celery Root Mash & Roasted Cauliflower
Chef Vincent Natress of Roux Restaurant (Portland, OR)
Wine Pairing: CASK 23 Cabernet Sauvignon

Roasted Maine Lobster with wild Mushrooms
Chef Sam Hayward of Fore Street Restaurant (Portland, ME)
Wine Pairing: Napa Valley Sauvignon Blanc

Breaded Icelandic Halibut with Caper Brown Butter Sauce
Chef Amy Eubanks of BLT Fish Restaurant (New York, NY)
Wine Pairing: KARIA Napa Valley Chardonnay

Seared Ahi with Salad of Root Vegetables and Celery Root Purée
Chef Robert Leva of Lakehouse restaurant, (Calistoga, CA)
Wine Pairing: ARCADIA VINEYARD Chardonnay

Baked Mussels with Almonds
Chef Loretta Keller of Bizou Restaurant and Bar (San Francisco, CA)
Wine Pairing: Napa Valley Sauvignon Blanc

Prawns with Sweet Corn Risotto and Blistered Tomato Vinaigrette
Chef Joseph R. Gillard of Mirabelle Restaurant (Las Angeles, CA)
Wine Pairing: ARCADIA VINEYARD Chardonnay

Grilled King Salmon with Baby Artichokes, Asparagus, and Fennel Vinaigrette
Chef Steve Tevere of Meadowood
Wine Pairing: KARIA or ARCADIA VINEYARD Chardonnay

Crab & Ahi Tuna Carpaccio with Tomato Gelée
Top of the Cove Restaurant (La Jolla, CA)
Wine Pairing: KARIA or ARCADIA VINEYARD Chardonnay