PlumpJack Syrah and Beef Ribs with Slaw

PlumpJack Syrah and Barbeque Ribs could be our favorite red wine summer time pairing. The nose on this wine is packed with spices and white pepper, plum, blackberry, blueberry, and red cherry, and underneath, there is a suggestion of grilled meats (hint, hint). The flavors on the pallet are plum, berries, spices, and peppercorn with blueberries and cocoa lingering on the finish. Our mouths are watering just thinking about it! Do yourself a favor: add this wine to your cart and make this recipe before summer ends!

Recommended Pairing

2018 PlumpJack Syrah, Napa Valley

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ingredients | serves 4

for the ribs

4 ½ lbs Chuck or Plate Ribs
¼ cup canola oil
¼ cup pineapple juice

for the rub

1 cup black pepper
½ cup Kosher salt
2 Tbsp cumin
2 Tbsp Hungarian paprika
2 Tbsp granulated garlic
2 Tbsp granulated onion

for the bbq sauce

2 cups tomato puree
¼ cup maple syrup
2 Tbsp apple cider vinegar
3 Tbsp Worcestershire sauce
2 Tbsp liquid smoke
1 ½ Tbsp chili powder
1 Tbsp garlic powder
½ tsp ground black pepper
¼ tsp fine salt

for the slather

½ cup yellow mustard
2 Tbsp apple cider vinegar
1 Tbsp lemon juice
1 Tbsp brown sugar

for the slaw

1 each head of green cabbage (medium)
3 each carrots (medium)
½ cup Italian parsley
1/3 cup granulated sugar
½ cup mayonnaise
¼ cup whole milk
¼ cup buttermilk
1 tsp Dijon mustard
1 ½ Tbsp apple cider vinegar
1 ½ Tbsp lemon juice
½ tsp onion powder
½ tsp Kosher salt
1 tsp fresh cracked black pepper

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directions

preparing the rub

1. Combine all ingredients and mix until incorporated.

preparing the slather

1. Combine all ingredients and whisk together.

preparing the bbq sauce

1. Add all ingredients to a food processor and pulse until smooth.

2. Add to a saucepan and bring to a simmer over medium heat. Cook for 3-5 minutes, whisking continuously until the warmed through.

3. Set aside and cool to room temperature.

preparing the ribs

1. Light your hardwood charcoal

   1. If baking, place one rack in the center and a second on the bottom.

   2. Pre-heat oven to 275ºF.

2. Trim the ribs and remove the membrane from the underside.

3. Brush the meat side of the ribs with slather.

4. Spread the dry rub over the slather.

5. Dump your hardwood charcoal into the fire chamber and add wood chips.

   1. If baking, skip to step 9.

6. Close the fire door and chamber door, and fully open the air vent and chimney. 

7. Wait ten minutes and let the grates heat up.

8. Using paper towels and metal tongs, oil hot grates with canola oil.

9. Fill an 8” square foil pan ¾ full of water and place in the barbecue.

   1. If baking, place foil pan of water on the bottom rack.

10. Place ribs meat side up on the grill. Close the grill and set the air vent and chimney to half open.

    1. If baking, place ribs on a foil lined baking sheet and place on the center rack.

11. Maintain your heat between 250ºF -300ºF, with an ideal temperature of 275ºF. To increase heat, add more wood. Don’t add more charcoal unless first lit and white hot.

12. After 2 hours, brush or spray the ribs with pineapple juice.

13. Wrap ribs in aluminum foil and cook for an additional 90 minutes at 275ºF.

14. Remove the foil, brush with BBQ sauce, and cook for 30 minutes uncovered at 275ºF.

15. Remove ribs and transfer to cutting board. Let rest for 15 minutes to let the juices redistribute.

16. Carve and serve.

preparing the slaw

1. Quarter the cabbage through the core and cut out the core. Cut each quarter crosswise in half and coarsely shred. Place shredded cabbage in a large bowl.

2. Shred carrots and add to the large bowl.

3. Chop parsley and add to the large bowl.

4. In a separate bowl, combine remaining ingredients and whisk until thoroughly combined.

5. Slowly add to cabbage and stir until evenly coated.

6. Refrigerate for at least 1 hour.

7. Stir again before serving.

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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

Order Wine

Recommended Pairing

2018 PlumpJack Syrah, Napa Valley

Order Wine

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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.

Mom Knows Best!

This year, give mom everything she wants.

Mom Likes…
picking out her own gift

Purchase a virtual gift card (no waiting for the mail) from PlumpJackSport and mom can purchase a beautiful summer dress from Tucker or that ski outfit she’s been eyeing (ski and outerwear are 60% off). Shop online, shop with a virtual style associate in the store, curbside pick-up, or shop this summer in Tahoe after June 1st.

*Call the store at (530) 584-6181
to schedule pick-ups and virtual shopping

Purchase A Gift Card

Mom Likes… supporting causes

Meet This Moment merchandise now available as a gift when you make a donation to support the PlumpJack Foundation’s mission to end the cycle of poverty. Fundraising efforts support organizations such as the Holy Family Day Home.

Donate Now

Mom Doesn’t Want… to cook or clean on mother’s day (or most days)

Prime Rib Dinner + Veuve Clicquot ($100) at Balboa Cafe. Pre-Order online for pick-up. Available as a single order, for two or family-style for 4.
Also available all weekend: Mimosa’s for Four (Bottle of Prosecco and a jar of fresh squeezed OJ)

PRE-ORDER FOR SUNDAY

Mom Needs a Vacation… maybe a piña colada will do

White Rabbit is bringing all of the vacation-drink classics for Mother’s Day: Pina Coladas, Strawberry Daiquiris, and Skinny Margaritas. Pick-up at the window, pre-order or delivery through GrubHub.

PRE-ORDER FOR PICK-UP

Mom Wishes… she was tasting wines with her friends

Purchase mom a virtual tasting with one of our tasting packs from our three wineries. Once she receives her wine, she will be prompted to set-up a virtual tasting with one of our team members.

BUY A VIRTUAL TASTING PACK

Mom Likes a Spritz… not just for her face, but the kind you can drink

Get a Spritz Kit all weekend from Wildhawk
and late brunch delivery from Hilda & Jesse 2-4pm. Choose from an Ambrato Spritz Kit or an Aperol Spritz Kit.

VIEW MENU & PRE-ORDER ONLINE

Celebrating the Fearless Women of PlumpJack

In honor of International Women’s Day, we are proud to highlight some of our amazing women team members. PlumpJack is led by many woman, including our President, Hilary Newsom. We asked them questions and they delivered the goods. Read on to hear their perspective on how far women have come and what kinds of advice they would give to young women on their journey in life.

Q: Advice you would give young girls about pursuing their dreams and goals?

Sandra Roberts, Director of Sales, PlumpJack, CADE & Odette Estates: Go for it! Pay attention to what makes you feel most alive. Figure out your purpose and pursue that with everything you have, no matter what!  Other people’s opinions on what’s possible are really none of your business!

Karri Kiyuna, General Manager, Wildhawk Bar: To any young woman getting started just remember that your dreams and goals are going to grow and evolve with you! It is great if your path changes along the way, as long as you keep your happiness as a top priority 

Danielle Cyrot, Winemaker, CADE Estate & 13th Vineyard:  Don’t let anyone tell you that you can’t do something.  You can do anything.  Believe in yourself and great things will happen.

Carrie Upson, General Manager, PlumpJack Wine & Spirits: Choose any career; there's nothing you can't do. Choose any industry and you'll find a successful woman in that field. Ask people for help when you need it, and ask them to keep their negativity away from you if they are discouraging you. Try new things until you find something you feel passionate about. Be yourself.

Meagan Millar, General Manager, PlumpJackSport: Speak up often and expect to be heard.

Hilary Newsom, President, PlumpJack Group: I was raised to believe I could do, and be, anything, so I am very lucky; however, when I did become the President of PlumpJack I had many moments of self-doubt. I questioned myself all the time, and I got in my own head. When you achieve your goals, believe in yourself, don’t doubt yourself. Know that it’s ok to be wrong sometimes. Don’t be afraid to make mistakes and to ask for help -that doesn’t make you weak, that makes you stronger. 

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Meet the Women of PlumpJack

Sandra Roberts

Karri Kiyuna

Danielle Cyrot

Carrie Upson

Meagan Millar

Hilary Newsom

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Q: What’s your definition of a fearless woman?

Danielle Cyrot: A fearless women never gives up, never gives in to the “no’s” of the world, and always believes that yes, it can be done.

Meagan Millar: To stay confident and steadfast to your belief and passion. 

Hilary Newsom: I think it is ok to be bold and step up and not be afraid to fail.  It is ok to step back, reassess and start over with a new plan. 

Sandra Roberts: Being scared and doing it anyway...

Carrie Upson: Be a little selfish; make yourself and your dream your number one priority. When you take care of yourself and are happy in your own right, it will trickle down into your relationships, work life, etc. Don't care about what other people think more than you care about what YOU think. Acknowledge your fears if you have them, because it's normal to fear the unknown.

Q: What women/woman inspires you?

Hilary Newsom: My mom was heroic. She raised two kids, mostly alone since my father lived out of town for many years.  She worked up to three jobs and provided a beautiful and happy life for us. I am also inspired by my sister in law Jennifer Seibel Newsom. She is changing the conversation about women’s equality and forcing people to be introspective and strive to be better.

Sandra Roberts: My mother, who moved to the US from Germany with my dad, inspires me.  After his death, she earned two degrees including a MBA (maintaining a 4.0 GPA),while working full time and rearing a child single handedly in a foreign country. 

Carrie Upson: Too many to name; all of the new women in Congress, women like Nancy Pelosi and Ruth Bader Ginsburg, who have been in a male dominated careers for so long, women who are/were executives of huge corporations like Sheryl Sandberg for Facebook or Meg Whitman of HP, women winemakers/brewers/distillers, as well as women who decide to focus on family and don't have careers.

Danielle Cyrot: My Mom.

Karri Kiyuna: The most inspiring women in my life are the ones I get the pleasure of working with every day. We have found a group of hard working women who challenge one another to learn and grow as well as support each other when ever needed.  

Meagan Millar: Reese Witherspoon, she inspires woman to be confident and live life on their own terms.

Q: What do you find encouraging today as a woman?

Karri Kiyuna: I find this growing industry full of women to be extremely encouraging. No matter what your chosen profession, it looks like women are charging forward and making some real noise. 

Sandra Roberts: Times are changing and opportunities are broader than ever for women. I’m grateful to all the women who came before me to make this possible. 

Hilary Newsom: I think women are stepping up and stepping in.  I proud to see this shift and know that my kids are growing up in a different world. A world where you don’t just believe you can be anything you strive to be, but they can see it, there are role models.

Meghan Millar: There are SO many women in leadership roles in our country both in business and government.  It's encouraging!

Carrie Upson: That there is open dialogue about so many issues that weren't discussed in the past. That more and more women aren't afraid to speak the truth. I hope that in the future there will continue to be less discrimination based on sex, less sexual harassment, and more equality in pay.

Danielle Cyrot: I am so glad that more women have been elected to the house and senate. We can only bring a voice of change in this world if we have a seat at the table. I think big change is coming!

Conversations with Hilary: Hilary Newsom

I decided to start the Conversations with Hilary series so I could feature incredibly interesting people that inspire me and who I thought were making a positive impact in the community. The extraordinary people that I have been lucky enough to interview range from NFL superstars to actors, artists, musicians and philanthropists. After almost two years of this series and thousands of page views on the PlumpJack Blog, I feel honored with the response I have received from the audience. My favorite part is getting to know my friends a lot better as they thoughtfully consider the answers to my questions. It was only recently that it occurred to me that I had never done the exercise of answering the questions myself. If you know me, I am mostly an open book, but for those of you who want to know a little bit more about who I am and what I am passionate about, well then, here it is, my version of Conversations with Hilary, featuring ME!

Geoff & Hilary

What do you believe to be your greatest accomplishment?
My daughters Talitha and Siena – they are growing into compassionate young ladies, who care about others in a genuine way. This is all I could ever hope for as a parent! And I am proud of my strong marriage to my husband Geoff Callan, one of the most loving and hilarious people I have ever known.

Do you have a prized possession?
I have a Cartier “love bracelet” that belonged to my mom. She gave it to me to borrow when she was undergoing chemotherapy for breast cancer. One of the best days for me was when I gave it back to her when she was in remission. Sadly, I have the bracelet back on, for good, since loosing my mom to cancer in 2002.

What qualities do you think others love about you?
I think people would say I am loyal and (mostly) kind! I think I am occasionally funny, but maybe that is just wishful thinking.

Hilary & Gavin

If you could do anything other than what you currently do, what would it be?
Philanthropy brings me great joy, so I would love to eventually run the PlumpJack Foundation. This will happen, I just need more time!

What do you like most about what you do for a living/career?
I am in the business of making people happy. When I came to PlumpJack to work for my brother Gavin, I never imagined I would be here 19 years later and still having so much fun! What is there not to like about the world of hospitality.

What’s the first thing you do when you wake up?
Reflect on how many times my two toy poodles woke me during the night! Then revisit the very vivid dreams I had.

What’s your favorite thing to do on a Friday night?
Have dinner at my best friend Lori Puccinelli Stern’s house. She is a great cook and throws a great dinner party! 

What were you passionate about in your younger years growing up?
Making people happy. My youngest daughter says that to me now- that she only wants to make people happy. I think that is something that has stayed with me over the years, my desire to be a people-pleaser.

What are you passionate about now?
Helping people, even if it’s one person at a time. Raising my daughters to be good citizens, loving my family and friends.

What’s your favorite season and why?
I love the fall. I love the cooler weather (I have great coats!) and that the holidays are right around the corner.

Geoff, Hilary, Siena, Tali

If you were stuck on a deserted island, what three items would you want to have with you?
Can we consider my husband Geoff, and my daughters Tali and Siena items? Probably not, so I would take pallet of Teas’ Tea in Golden Oolong flavor, my iPhone for audiobooks and a really big solar light, as I am afraid of the dark!

If you were a cocktail or a drink what would it be?
The Hilary Gin and Tonic, that you can currently order at Forgery – although I mainly drink Cade Sauvignon Blanc and PlumpJack and Cade Cab’s.

What’s the #1 most played song on your iPod? Anything performed by Eoin Harrington, I especially love his rendition of “Hallelujah.” I’m also a big  fan Pat Monahan of Train!

If you could have lunch with anyone, living or dead, who would it be?
Well considering Hillary Clinton was just in SF having “Conversations with Hillary” I was a little hurt she didn’t invite me, so looks like I will have to invite her! 

If your life was made into a movie, what would it be called?
“Chaordic”, the story of a happy life filled with organized Chaos. My husband would suggest, “Wonder Woman: The Unauthorized Biography of Hilary Newsom.”

Hilary & her mom, Tessa

Do you have any regrets?
That all I tried to do for my mom, it was not enough.

Define Freedom.
Physically: Feeling safe in your home, in your city, in your country.

What are your personal core values?
I value loyalty, approachability, and being compassionateabove all.