Seven Ways to Mom's Day with PlumpJack

Gift mom a lifelong statement piece that will bring her the attention she deserves from PlumpJackSport + 20% off (sale automatically applied at checkout).

From one mother to another, CADE Winemaker Danielle Cyrot doesn’t disappoint with her bold, strong and complex wines, kinda like mom.

On Mother’s Day, we declare BALB’s Dad Hats as Mom Hats! New spring colors now available.

Make mom feel young again + take her to a bar for a fun and fruity cocktail(s), but no on actual Mother’s Day.

Check out Balboa Live every Tuesday + view hours at White Rabbit + Wildhawk.

Book your mom a Tahoe getaway at PlumpJack Inn – no dishes, no cleaning, no schedules – just hiking, dining, biking, relaxing and fresh mountain air.

Enjoy 30% off when you book by May 27.

Imagine a world where moms live healthier lives free from the fear of breast cancer.

Meet the Architect behind CADE and Odette Estate Wineries

A native of Guadalajara, Mexico, Juancarlos was influenced from an early age by his father, a mechanical engineer, and later by legendary modernist architect Luis Barragan, whose work is credited with bringing joy, vibrancy and a Mexican sensuality to the International Style.

Join us live

Friday, April 30th | 4:00pm PST

Join us LIVE as we sit down with Lead Architect on the CADE and Odette Estate Projects, Juancarlos Fernandez, Managing Partner, John Conover, and Winemaker Danielle Cyrot.

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Sip along side us while you tune in to our next LIVE event with Juancarlos Fernandez, Danielle Cyrot and John Conover on April 30th! Shop the latest releases of CADE Estate!

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Where it all began:

Juancarlos received his professional degree in architecture from the ITESO Jesuit University of Guadalajara, where he studied under Ignacio Diaz Morales - founder of the Tapatia school of architecture and an associate of Pritzker Prize-winning architect Luis Barragon - a connection he describes as an inspiration. Like his mentors, Juancarlos aspires to capture the spirit of people and place, through strategically-crafted, multi-sensual experiences that unfold in surprising ways.

After graduating and receiving his licensure in Mexico, Juancarlos practiced architecture in Guadalajara, bringing a fresh perspective to his work on affordable housing projects, which he credits with giving him a foundation in thinking creatively regardless of budget. He left Mexico to broaden his experience, and his architectural vocabulary. He travelled the world, practicing architecture in Canada (designing housing destined for Japan), and then in New York, before making the fateful decision to move to the San Francisco Bay Area. Through his travels, Juancarlos was able to directly experience architecture as tangible expression of a country’s distinctive way of life, as well as a means by which he could impact and improve the lives of those around him.

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“One of my favorite things about practicing architecture is its direct connection to the land and to the materials of construction, and the impact of what we do on how people live their lives.”

— Juancarlos

Big Things on the Horizon:

Before forming his own firm with Jarrod, Juancarlos worked with several of the wine country’s leading designers, laying the groundwork for a practice steeped in the relationships and community of the California wine country. Genuine and charismatic, he has built his practice on trust and collaboration, inspiring both his team and his clients to engage in creative thinking and ever-better design solutions. 

Juancarlos cites the interplay between architecture and the land as one of his primary motivations for pursuing a career in architecture. A passionate advocate for organically sustainable design and building practices, he has built a well-deserved reputation for cutting edge design solutions at all scales and budget levels. Inspired by challenge, he constantly strives to push the envelope of design.

An avid outdoorsman, cycler, former surfer and tennis contender, his joy is design and his family.

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Let's Get Cooking: Porcini-Crusted Beef Tenderloin with Truffle Butter Sauce

Winemaker, Aaron Miller, and Director of Sales, Sandra Roberts happen to be some enthusiastic home chefs, so we went over to Sandra's kitchen to cook up one of their favorite meals to pair with the PlumpJack Chardonnay, Merlot, and Syrah! This is a cozy and comforting recipe for the holidays that will warm your spirits right up -- especially alongside a few splashes of this stunning lineup of wines. Get this 3-pack to have at your dinner table and get the recipe below!

INGREDIENTS

1 (6- to 6 1/2-pound) whole beef tenderloin, trimmed of fat, silverskin, and the chain (see Notes); or a 5- to 5 1/2-pound well-trimmed tenderloin roast
Salt
Freshly ground black pepper
4 tablespoons olive oil, divided
1/2 ounce (about 1/2 cup) dried porcini mushrooms, ground to a powder in a blender
1/4 cup (2 ounces) black-truffle butter, softened
1/4 cup all-purpose flour
1 lb crimini (baby bella) mushrooms, trimmed and quartered into wedges
3 cups beef stock or low-sodium broth, divided
1/2 cup chopped scallion greens

Special Equipment

Kitchen string; large heavy roasting pan; instant-read thermometer

TO DRINK

The PlumpJack Dinner Collection
2018 PlumpJack Reserve Chardonnay
2018 PlumpJack Merlot
2018 PlumpJack Syrah

Notes: Whole tenderloins can come in various stages of trimming, particularly those from big-box stores. Some still have the chain attached—a long, thin, loose muscle hanging onto one side of the tenderloin—which you'll want to remove and save for something like kebabs. (Either ask the butcher to do the honors or do it yourself.) Whether the tenderloin comes trimmed (a.k.a. peeled) or not, make sure there is no fat or silverskin left on the outside. If there is, remove it yourself with a sharp knife.

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Pair with:

The PlumpJack Dinner Collection, which includes:
2018 PlumpJack Reserve Chardonnay
2018 PlumpJack Merlot
2018 PlumpJack Syrah

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DIRECTIONS

Make a deep cut into the top side of tenderloin, about 4 inches from tail end, to facilitate folding the tail end under the roast to give the meat a more uniform thickness. Tie roast at 1-inch intervals with kitchen string.

Heat oven to 350°F with rack in middle.

Pat tenderloin dry and sprinkle all over with 1 teaspoon each salt and pepper, rubbing into meat.

Set roasting pan over 2 burners, then add 3 tablespoons oil and heat over medium-high heat until shimmering. Brown tenderloin on all sides, about 10 minutes.

Sprinkle porcini powder evenly on top of tenderloin and roast in oven until thermometer inserted diagonally 2 inches into center of thickest part of meat registers 120°F, 30 to 40 minutes.

Toward end of roasting tenderloin, stir together truffle butter and flour. Heat remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat until shimmering, and sauté mushrooms with 1/4 teaspoon each salt and pepper until liquid released by the mushrooms evaporates and mushrooms are tender and golden, 10 to 12 minutes.

Add 2 cups stock to skillet and simmer, stirring up brown bits, 1 minute. Remove skillet from heat.

Transfer tenderloin to a cutting board and let stand 15 minutes (internal temperature will rise to about 130°F for medium-rare).

Set roasting pan over 2 burners and add remaining 1 cup stock. Bring to a boil, scraping up brown bits, then pour stock into mushroom mixture in skillet.

Bring mushroom mixture to a boil and whisk in truffle butter mixture, bit by bit. Reduce heat and simmer, whisking occasionally until thickened, about 2 minutes. Stir in scallion greens and salt and pepper to taste.

Cut tenderloin into 1/2-inch-thick slices, discarding string, and serve with sauce.

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Watch the Video

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Let's Get Cooking: Chicken and Seafood Paella

INGREDIENTS

1 red bell pepper, sliced Julienne
2 cloves garlic minced
4 cups vegetable and chicken broth
2 tsp smoked paprika
1 tsp saffron
1 lb large shrimp
1 lb mussels 
1 lemon cut into wedges

2 tbsp olive oil
6 chicken thighs or drumsticks 
salt to taste
1/2 large onion chopped
2 cloves garlic minced
2 cups Bomba rice a short grained with a pearly white color and a uniform consistency (if not available you can replace for Arborio)
14 oz diced fire roasted tomatoes (1 can)

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Pair with:

2018 CADE Estate Sauvignon Blanc

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Pair with:

2016 CADE Estate Cabernet Sauvignon, Howell Mountain

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DIRECTIONS

1. In a large paella pan heat the olive oil over medium heat. Add the chicken, season with salt and pepper, then cook for about 20 minutes until the chicken is well browned.

2. Spread the chicken to the edges of the pan, then add the onion to the center of the pan, season with a bit of salt and cook for 2 minutes until the onion becomes translucent and soft. Add the garlic and red bell pepper and cook until blistered, add the fire roasted tomatoes to the pan and cook for a few minutes.

3. Add the smoked paprika, saffron, and quickly the broth, season with salt and pepper if needed. Add the Bomba rice to the pan and stir well.

4. Stir everything together cook for about 15 minutes or until most of the liquid has been absorbed by the rice.

5. Turn down the heat and stir the rice around a bit, you will notice the crust on the bottom of the pan, that is what you’re looking for. Arrange the shrimp, mussels, and clams over the rice, and cook for another 10 minutes or until the mussels and clams open up.

6. Watch carefully for the rice to start browning at the bottom of the pan and burn a bit. This is called Socarrat and it is the best part of the rice! But be careful to stop before the rice takes any burn flavor. If necessary, take out of the fire and cover with foil for a few minutes so the rice will absorb any leftover liquid.

7. Garnish with lemon wedges and serve in the Paella pan on the table (put a wooden board or thick dishcloth under the pan).

8. Pour your favorite vintage of CADE Cabernet Sauvignon for each guest, have a toast over the Paella for good health “Salud” and enjoy!

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Let's Get Cooking: Pappardelle with Short Rib Bolognese

The holiday season is all about good food, great wine, friends and family. This is one of our Personal Wine Concierge, Anthony’s, favorite family recipe that goes back for generations in his family’s Italian heritage.

INGREDIENTS

FOR THE SAUCE

3 - 20 oz cans of San Marzano tomatoes
1 - 6 oz can of tomato paste
6 oz water
2 tbsp salt (more to taste)
2 tbsp pepper (more to taste)
6 cloves garlic, minced
1 bunch of celery, chopped
1 white onion, diced
4 large carrots, diced
8 leaves of fresh basil, chopped
3-4 lbs beef short rib
3 oz canola oil
4 oz red wine
Sugar (optional)

FOR THE PASTA

2 cups .00 pasta flour
3⁄4 cup fine semolina flour 4 eggs
1 egg yolk
Pinch of salt
1⁄2 oz olive oil

TO DRINK

2017 Adaptation Cabernet Sauvignon, Napa Valley

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Pair with:

2017 Adaptation Cabernet Sauvignon, Napa Valley

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DIRECTIONS

TO MAKE THE PASTA

In your bowl make a well and add 4 eggs, turn the mixer on medium with a dough hook attachment. Add salt and once dough is slightly mixed together add olive oil slowly, and continue mixing and add extra egg yolk. Once the dough is fully incorporated, remove from bowl and place on floured surface. Slowly fold and kneed the dough folding it over and pushing it down. This will take about 5-8 minutes until dough is smooth and does not tear when folded. Let the dough rest for 30 minutes under a damp cloth (keeping the dough from drying out is essential).

Cut 2 inch pieces and flatten with rolling pin. Once flat enough, send through pasta sheeter until desired thickness (I used #4). From this point you can cut which ever noodle you like. I used a dough bicycle to cut wide pappardelle.

Let noodles dry for at least 20 minutes after cutting. Add to salted boiling water and cook for about 4 minutes.
Note: The water should be as salty as the sea

TO MAKE THE SAUCE

1. Add oil to the pot over medium heat, and let it heat up before adding the short ribs, fat side down. And increase the heat. Brown all sides of the short ribs and remove from the pot.

2. Add carrots, celery, onion, and garlic to pot and sauté until tender, add red wine and simmer.

3. Add tomatoes, tomato paste, water, and salt and pepper and simmer on low for 20 minutes.

4. With a hand blender, blend the tomatoes together with the onions carrots and celery, and add meat back to the sauce. Simmer, covered, for 30-45 minutes, stirring occasionally to make sure the sauce does not burn.

5. Pull out ribs and shred meat, adding it back to the sauce and continue to simmer for another 15 minutes.

6. Salt and pepper to taste.

Note: If the sauce tastes a little acidic (slight burn to the back of your throat) add a teaspoon of sugar to combat the acidity.

TO SERVE

Finish the plate off with shaved parmigiana Reggiano cheese and some chopped fresh basil to serve.

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WATCH THE VIDEO

Truffle Shuffle: NY Strip Steak with Truffle Polenta

Order your Truffle Shuffle Kit to participate in our event on Saturday, September 12 at 4pm PST.

**The dinner set comes with a bottle of 2018 PlumpJack Reserve Chardonnay and 2017 PlumpJack Estate Cabernet Sauvignon paired with the following menu -- all ingredients included!

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Ingredients

2ea 14oz NY strip steak
1T Canola oil
2T Butter, reserve half for polenta
1 clove Garlic
3 sprigs Thyme
1⁄2 lb Wild mushrooms
3T Madeira wine
1⁄3 c Cream
1 jar Truffle carpaccio
1⁄2 c Anson Mills polenta
1 pint Milk
1 c Water
Balinese Truffle Salt

Mise-en-Place

• Cutting board

• knife

• 10” saute pan

• medium bowl

• 2qt pot with lid

• whisk

• mesh strainer

• tongs

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Featuring:

2018 PlumpJack Reserve Chardonnay

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2017 PlumpJack Estate Cabernet Sauvignon

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Prep During the Class

1. Take the steaks out of the packaging, dab dry with paper towels and place on a plate to temper.

2. Fill the bowl with warm water and wash the mushrooms.

3. Remove the mushrooms from the water and cut into bite sized pieces.

4. Chop the Truffle Carpaccio.

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How to Cook

1. Place the polenta in the mesh strainer and rinse under cold running water.

2. Transfer the rinsed polenta into the 2qt pot, cover with the milk and water and season lightly with Balinese Truffle Salt.

3. Place the pot on the stove and bring to a light simmer on medium heat, whisking from time to time. Reduce the heat to low, cover, and continue to cook for about 45 minutes. Make sure to check the pot and whisk from time to time to prevent the polenta from sticking.

4. Heat a 10" saute pan over high heat.

5. Season the steaks with Balinese Truffle Salt.

6. Add the canola oil to the pan, right before the oil begins to smoke add the steaks to the pan.

7. While cooking over medium-high heat, turn the steaks over every 30 seconds.

8. Keep turning the steaks for about 2-3 minutes for a solid medium rare. If you want the steaks cooked more or less just increase or decrease the amount of cooking time.

9. Right before the steaks are finished, add half of the butter to the pan.

10. Smash the garlic cloves and add it to the pan along with the thyme.

11. Baste the steaks for about a minute.

12. Remove the steaks from the pan and allow to rest on a cutting board.

13. While the steaks are resting, add the mushrooms to the pan and saute on medium-high heat for about 2 minutes, stirring or tossing the pan from time to time.

14. Deglaze the pan with the Madeira and cook until the pan is almost dry.

15. Add the cream to the pan and bring to the boil.

16. Stir half of the Truffle Carpaccio into the sauce.

17. Adjust the seasoning of the sauce with Balinese Truffle Salt.

18. Remove the polenta from the heat and add the second half of the butter and the rest of the chopped truffle carpaccio; adjust the seasoning with Balinese Truffle Salt.

19. Slice the steak, sprinkle a little Balinese Truffle Salt for finishing salt on top, cover with the wild mushrooms, and plate alongside the polenta.

Father's Day BBQ: Three-Steak Burger and Cherry Salad

If you are the master of the grill, then you undoubtedly have a special place in your belly for burgers. We are going to give you the next step in upping your burger – home-ground patties! Besides giving you bragging rights, home-ground beef has an indescribable freshness that will enhance your burger’s succulence. The flavor profiles of this particular beef blend is a perfect complement to the meatiness of the PlumpJack Syrah and the silky tannin of the PlumpJack Merlot. This is your go-to burger recipe for the summer!

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Recommended Pairing

2018 PlumpJack Merlot, Napa Valley

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Recommended Pairing

2018 PlumpJack Syrah, Napa Valley

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ingredients | serves 8

for the pickles

2 each, pickling cucumbers (sliced ¼” thick)
2 each, whole garlic clove (peeled)
6 each, pearl onions (peeled and halved)
4 each, fresh dill weed springs
1 ½ cup, apple cider vinegar
1 ½ cup, water
4 ½ tsp, Kosher salt
¾ tsp, granulated sugar
¾ tsp, whole black peppercorn
¾ tsp, whole yellow mustard seeds
pinch of crushed red pepper flakes (to taste)

for the buns

1 cup, water (lukewarm 105ºF)
3 Tbsp, whole milk (lukewarm 105ºF)
2 tsp, active dry yeast
3 cups, bread flour
1/3 cup, all-purpose flour
2 ½ Tbsp, granulated sugar (white)
1 ½ tsp, fine salt
2 ½ Tbsp, unsalted butter (softened)
1 egg (large)
Egg wash (1 egg, 1 Tbsp water)

for the mayonnaise

1 each, large egg (room temperature)
1 Tbsp, Dijon mustard
1 Tbsp, white vinegar
¼ tsp, Kosher salt
1 cup, canola oil
1 tsp, lemon juice

for the beef patties

1 lb, skirt steak
1 lb, brisket
1 lb, short rib (de-boned)
Kosher salt
pink, black, and green peppercorn blend

for the salad

1 quart, sweet cherries (pitted and halved)
½ cup, walnuts (toasted and chopped)
¼ cup, flat leaf parsley (coarsely chopped)
2 tsp, pomegranate molasses
3 Tbsp, extra virgin olive oil
juice of ½ Meyer lemon
pinch of Kosher salt

for the burgers

burger patties
buns
mayonnaise
pickles
large slicer tomatoes (sliced)
iceberg lettuce (washed and dried)

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DIRECTIONS | serves 8

Preparing the Pickles

(may be made ahead and kept refrigerated for up to two weeks)

1. In a small sauce pan, heat vinegar, water, sugar, salt, peppercorns, mustard seeds, and pepper flakes. Bring to a simmer and remove from heat.

2. Pack a quart-sized jar with cucumbers, onions, garlic, and dill sprigs.

3. Once the vinegar mix (brine) has cooled to warm, fill jars with brine and spices.

4. Refrigerate for at least 24 hours, but best after 72 hours.

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Preparing the Buns

(may be made a day or more ahead and frozen and thawed at room temperature)

1. In a small, non-reactive bowl, combine warm water, warm milk, yeast, and sugar. Let stand until bubbly (approximately 5 minutes).

2. Beat one whole egg and set aside.

3. In a large bowl, combine bread flour, all purpose flour, and salt. Whisk until incorporated.

4. Add the butter to your flour mix. Using your fingers, rub the butter in to the flour mix, making crumbs.

5. Add the yeast mixture and beaten egg to the flour mix. Stir until a moist dough forms.

6. Scrape dough onto an UNFLOURED surface. DO NOT dust with flour. Instead of kneading, use a dough scraper to scoop up the dough, then slam the dough down onto the working surface. Turn and repeat until the dough is still moist but not as sticky (approximately 6-8 minutes).

7. Grease the inside of a non-reactive bowl and place dough in the greased bowl. Cover with plastic wrap and let rise until doubled (1 hour in warm room, 2 hours in a cool room).

8. Use a dough scraper to divide your dough into 8 equal pieces.

9. Form each dough piece into balls. If your dough is still too sticky to form into balls, add a tiny amount of flour.

10. Place dough balls on a parchment lined baking sheet, 3-4 inches apart. Cover with a clean linen towel and let rise until doubled again (1 hour in warm room, 2 hours in a cool room).

11. Fill a large, shallow roasting pan 2/3 full of water. Set on the lowest oven rack and preheat oven to 400ºF.

12. When buns have doubled, beat one whole egg with 1 tablespoon of water and brush the buns thoroughly. Bake on the center rack, turning 180º halfway through baking. Bake until tops are golden brown (approximately 15 minutes).

13. Immediately transfer buns to a wire rack and cool completely.

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Preparing the Mayonnaise

(may be made ahead and kept refrigerated for up to two weeks)

1. Add the egg, mustard, and vinegar to bowl and whisk until airy and a light shade of yellow.

2. While whisking pour the oil in a droplets. This should be done very slowly. Continue to add droplets until about ¼ of the oil is added.

3. Once emulsified, begin pouring in oil in a slow steady stream. Continue whisking the entire time.

4. Scrape the bowl, taste and add salt and lemon to your taste.

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Preparing the Ground Beef

(may be made ahead, frozen and thawed in refrigerator)

*We are using an LEM #10 clamp-on grinder. You may use a food processor, stand-mixer attachment, or meat cleaver. The key is to keep your meat and your tools cold.

1. Place 3/8” and 3/16” grinder attachments, auger, and blade in the freezer for 3 or more hours. Line a baking sheet with freezer paper or plastic wrap.

2. Cut the steaks into 1 ½” cubes. Spread the cubes of beef evenly the baking sheet. Place in the freezer for 30 minutes.

3. Fill a large bowl with ice and a little water. Insert a smaller bowl into the ice bath. The smaller bowl will be used to keep your ground beef cold.

4. Assemble the grinder using the 3/8” plate and affix to a sturdy table or counter.

5. With a bowl or tray ready to catch your ground beef, begin grinding. Be sure to add all the different steaks together while grinding; you want them to mix and meld. As you grind, transfer the ground beef to the bowl in the ice bath.

6. Change the 3/8” plate for the smaller 3/16” plate. Grind the coarsely ground beef a second time.

7. Cover ground beef with plastic wrap and refrigerate for 30 minutes or until ready to use. 

8. Prepare your coals or gas grill.

9. Using a light touch, mould 4-6 ounces of beef into a patty. DO NOT overwork the meat. It should stay together but be loose.

10. After forming the patty, use your thumb to make a small indentation in the center of the patty. This will help the patty keep its shape as it cooks.

11. Season patties liberally with salt and pepper.

12. For medium-rare plus, cook over hot coals or high heat for 3 minutes per side. Only flip your burgers once. 

13. Remove from heat and allow to rest for a few minutes. This will allow the burger to retain its moisture. 

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Preparing the Cherry Salad

1. In small bowl, whisk pomegranate molasses and lemon juice.

2. While whisking pour the oil in a droplets. This should be done very slowly. Continue to add droplets until about ¼ of the oil is added.

3. Once emulsified, begin pouring in oil in a slow steady stream. Continue whisking the entire time.

4. In a large bowl, combine the toasted walnuts, halved cherries, and parsley.

5. Dress and serve immediately.

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Plating

1. Lightly toast your buns, if you like.

2. Liberally mayo the bun and stack with burger, pickle, tomato, and lettuce.

3. Serve with a scoop of cherry salad.

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Journey to Becoming a Winemaker

Have you ever wondered what it takes to become a Winemaker? Our talented Assistant Winemaking Team of Cortney Zolezzi (PlumpJack), Andrew Haugen (Odette), Tyler Martin (CADE), and Brett Brockmeyer (13th Vineyard) make up the esteemed panel to discuss their personal journey in this career path, future goals, and advice for aspiring winemakers.

Cooking the Famous Mustard’s Porkchop with Chef Cindy Pawlcyn

Whether you've been to the Napa Valley or have considered planning a trip, there's a good chance you have heard about Mustard's Grill on Highway 29 and the famous Pork chop. This is your chance to learn exactly how to cook this delicious recipe directly from the Chef and Owner, Cindy Pawlcyn, herself from her home kitchen! Odette Winemaker Jeff Owens will also make an appearance to discuss wine pairings!

Chef Cindy Pawlcyn

Odette Reserve Chardonnay

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Adaptation Cabernet Sauvignon

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Odette Estate Cabernet Sauvignon

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