These nuts make us feel bright and cheery. Savory from a dose of Herbes de Provence and a little twist of lemon give new life to a bowl normally done up in cinnamon and sugar.
Toasted brioche is the base of this little fruit and cheese morsel. Sweet pear and creamy brie pair deliciously, and a bit of lemon, pepper, and salt on top make it pop.
These bite-size savory cookies have just a nip of blackberry preserves dabbed on top -- perfect for party snacking or, rather, anytime snacking.
The surprise of sweet cherry at the center of these chocolate truffles is a lovely update on this classic treat.
This perfect party recipe is the best of so many worlds—crunchy from the crostini, rich from the duck confit, and sweet and sour from the red onion jam. It's a match made in hors d'oeuvres heaven.
The broth you cook mussels in is malleable and can easily be adapted to suit your mood. This is a bold seafood broth recipe, inspired by classic Moroccan cooking. It's made with shallots, garlic, and a rainbow of spices (think cinnamon, cardamom, and ginger), and garnished with bright green mint. —Brooke Bass | Chocolate + Marrow
Blueberries go savory in this recipe for herb sauce over pork chops, paired with Columbia Winery's Merlot. You can make the sauce ahead of time—it lasts for 3 days in the refrigerator. —Brooke Bass | Chocolate + Marrow
Warm bread salad – easy preparation, filling qualities, and piled high with roasted tomatoes, zucchini, and hot smoked salmon. —Brooke Bass | Chocolate + Marrow
This revamp of the classic orecchiette pasta is made with rye flour, stinging nettles, and sheep’s milk feta. Columbia Winery’s Chardonnay complements this fresh and savory dish, offering balanced acidity and aromas of pear and apple, with hints of tropical fruits and sweet vanilla. —Brooke Bass | Chocolate + Marrow
This isn’t your typical steak salad. With stacked layers of grilled flat iron steak, heirloom tomatoes, basil leaves and fresh mozzarella, it’s the merging of two classic dishes into a new expression of steak salad. It’s made even better with the addition of Columbia Winery Merlot and its enticing aroma of cherry making it’s the perfect complement to the Cherry Balsamic Vinaigrette drizzled atop this new classic.
Salmon and raspberry. A classic Pacific Northwest flavor combination. But imagine it not as an entrée, but rather, a mouthwatering appetizer accompanied by a rich, medium-bodied Columbia Winery Composition Red Blend with notes of ripe red berries. It’s the perfect way to express your individuality with a nod toward the classics.
Traditional Cabs are often seen alongside a rib-eye steak…but this is no traditional Cab. Columbia Winery Cabernet Sauvignon is part of the new generation of Cabs. Progressive. Elegant. Expressive. With dark fruit flavors of blackberry and black currant layered with notes of toasty oak and cocoa, this rich full-bodied wine isn’t relegated to the beef department. Serve it alongside a thick-cut pork chop with a sweet and savory blackberry sauce to taste the expression of berry in every glass.
With juicy chunks of Dungeness crab and the crisp of fresh lettuce, Crab Cake Lettuce Wraps are a distinctive fusion of two favorite appetizers in one delectable dish. This new expression of a classic appetizer pairs beautifully with another new expression, Columbia Winery Chardonnay. With its balanced acidity and taste of Northwest apples and pears, it’s the perfect complement to fresh shellfish such as crab and mussels.
Sometimes it’s okay to play with your food. Buck the traditional salad by nestling delicious salad bits within a lettuce leaf for a hand-held salad bite that pairs perfectly with a glass of crisp Chardonnay. With bright aromas of Northwest apples, Columbia Winery Chardonnay nuanced flavors are the ideal match for this unique take on salad.