From catering partner Jim Sampietro of St. Peters Fare comes this deeply savory, slow-braised short rib recipe, seared and bathed in red wine and soy before a long, unhurried oven braise. A cold evening essential and a natural companion to Gary Farrell Pinot Noir.
Rich, creamy, and ready in thirty minutes, this balsamic mushroom fettuccine brings out the earthy depth of both our Pinot Noir and Zinfandel. Elegant enough for a dinner party, easy enough for a weeknight, and deeply satisfying either way.
