• andychalk

It's Time For Grilled Food and Wine!

Updated: 1 day ago



by Andrew Chalk


Summertime, and the grilling is easy. This summer, Cakebread Cellars is offering a signature cooking class on Friday, July 8 and Saturday, July 9 with a focus on grilling with wine! Below, I’ve included details on delightful recipes for Grilled Herb-Rubbed Lamb Chops, paired with a delicious glass of 2021 Cakebread Cellars Vin de Porche.

Join Cakebread Cellars and heat things up with tasty al fresco recipes from the grill and on the wood fired oven. From start to finish, winery chefs will put together an outdoor menu to enjoy while taking in the beauty of the season in Napa Valley. Just add Cakebread Cellars Vin de Porche!

Since we all can’t be in Napa this July (unfortunately) we have included the recipe and wine pairings for a couple of the featured dishes that will be demoed. Reservations and additional details on the event can be found here. The event will take place at 9:30 AM in the Winery House Kitchen in Rutherford, CA. Looking forward to hearing from you!


Grilled Herb-Rubbed Lamb Chops

Ingredients

1 tsp. garlic powder

1 tsp. fennel seed, crushed

1 tsp. dried thyme

2 tsp. ground black pepper

¾ tsp. cayenne pepper

1 T. paprika

2 tsp. Mexican oregano

2 tsp. dried rosemary

1 tsp. dried basil

½ tsp. salt

1 T. olive oil

1 rack, Colorado lamb


Preparation

Combine dry ingredients to create rub. Set aside.

Preheat oven to 125ºF. Using chef knife, remove outer layer of fat from rack of lamb, and slice rack into chops. Lightly coat each chop with olive oil and place on baking sheet. Lightly sprinkle rub over chops. Bake to warm for 15 min. Finish by searing on hot grill over medium flame, about 4 minutes on each side for medium rare.



Sample.

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