When its time for the main course, you'll be ready...

Ah, the entrée. The pièce de résistance. The part of the meal that takes center stage. Historically, entrées have been focused around a large cut of some kind of meat, and while we still love our prime rib, entrées have evolved to include vegetarian fare as well as seafood and poultry. The influx of influences from around the world have given us an even greater, more exciting, range of dishes from which to choose. Our FFWS Executive Chefs have compiled a nice list of options for you to explore – and we’ll be adding many more for your culinary enjoyment.

Award-Winning Sonoma Rib-Eye

Recipe Courtesy of: Executive Chef Carlo Cavallo

This signature dish is slow roasted and smoked over wine barrel oak staves, then served with Sonoma olive pesto. This recipe won the 2009 Best Beef in America Chef Challenge.

Beef Bourguignon

Recipe Courtesy of: Executive Chef Shane McAnelly

This robust beef bourguignon recipe by Executive Chef Shane McAnelly is the perfect meal for the cooler time of year, and pairs exquisitely with a big bold Cabernet.

Black and Blue Burger

Recipe Courtesy of: Foley Family Wines Estate Chef, Alec Graham

This grilling season, spice up your burger by making Foley Food & Wine Society's black and blue burger.

Braised Beef Shanks

Recipe Courtesy of: Chef Jamie Guerin, Whitehouse-Crawford Restaurant

Slow-cooked for hours, creating a rich, decadent beef dish. Perfect with a side or fresh vegetables and a glass of red wine.

Brie, Fig, and Prosciutto Burger

Recipe Courtesy of: Alec Graham, Foley Food & Wine Society

Buttery brie, fruity fig jam, and salty prosciutto come together to form an incredible flavor combination that make this a truly unique burger. Follow up with a syrah to really create a one-two punch for your palate. 

Butterfish Agnolotti with Mornay Sauce

Recipe Courtesy of: Wharekauhau Lodge, New Zealand

Wharekauhau Lodge, a luxury property on New Zealand’s north island owned by Bill Foley, overlooks the big blue sweep of Palliser Bay. This seafood pasta is a spinoff of an old classic, using an agnolotti method to incorporate two elements into one.

Cabernet Braised Short Ribs

Recipe Courtesy of: Alec Graham, Foley Food & Wine Society

A little bit of patience goes a long way when cooking these ultra-tender short ribs. 

Carne Asada Tacos with Salsa Roja

Recipe Courtesy of: Foley Family Wines Estate Chef, Alec Graham

The perfect combo of spice, zest and crunch. Enjoy with a Foley Family red wine.

Classic Bouillabaisse

Recipe Courtesy of: Executive Chef Shane McAnelly

Classic seafood stew from Provençal with seasoned California Petrali Sole, clams, mussels and shrimp.

Corned Beef with Cabbage, Potatoes, and Carrots

Recipe Courtesy of: Recipe Courtesy of Chef Alec Graham

Tender beef and vegetables give life to this classic Irish staple. Make this traditional dish memorable by pairing it with Chalk Hill Estate Pinot Noir.

Grilled Pork Loin

Recipe Courtesy of: Chef Shane McAnelly

This succulent center cut pork loin is served with red flannel hash, beets, parsnip, potato and mushroom cream to make an unforgettable entree. Pair it with the 2016 The Four Graces Willamette Valley Pinot Noir; the bright acidity and rich fruit flavors marry the two together beautifully. 

Grilled Porterhouse Steak with Garlic Confit

Recipe Courtesy of: Foley Family Wines Estate Chef, Alec Graham

This summer, spice up your grilled steak with garlic confit. A perfect recipe to share with friends and family at your next backyard BBQ.

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