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Puget Sound Mussels with Chardonnay vinegar and Saffron

Serves 4

Recipe courtesy of Chef Brad Root / Roots Restaurant and Bar.

Ingredients

VINAIGRETTE
  • 1 teaspoon saffron
  • ¼ cup Kimberley Chardonnay vinegar
  • ¼ cup grapeseed oil
  • ½ cup olive oil
  • 2 tablespoons shallots, finely chopped
  • 3 tablespoons garlic, finely chopped
  • Salt and black pepper to taste
MUSSELS
  • 2 lbs. fresh mussels, de-bearded
  • ¼ cup parsley, coarsely chopped
  • Baguette, cut in ½-thick slices and toasted or grilled

Instructions

TO PREPARE VINAIGRETTE:
  1. In small pot, “bloom” saffron by combining it with hot, but not boiling, vinegar for 15 minutes.
  2. In a small bowl, whisk together oils, shallots, garlic, saffron-vinegar mixture, salt and pepper. Set aside.
TO PREPARE MUSSELS:
  1. In a large sauté pan, add mussels, vinaigrette and cook over high heat with lid for about 5 minutes or until the mussels open up.
  2. To serve, place mussels on large platter or individual plates and sprinkle with parsley. Accompany with sliced baguette.

More about the chef behind this receipe:

Brad Root

Brad opened Roots Restaurant and Bar in Camas, Washington in 2003 to showcase the spectacular seasonal ingredients of the Pacific Northwest. Local products such as Puget Sound clams and mussels, Cascade beef, Ellensberg lamb, Walla Walla onions and Yakima Valley wines allow guests to sample a variety of regional foodstuffs.

From 1996 until 2002, Brad served as executive sous chef and kitchen manager at Portland’s Wildwood Restaurant where he was first introduced to Kimberley Wine Vinegars. Brad uses Kimberley vinegar’s robust fruity flavor to enhance savory dishes like braised short ribs and local mussels.

Braised Cascade Farms Short Ribs

Serves 4

Recipe courtesy of Chef Brad Root / Roots Restaurant and Bar.

Ingredients

  • 1 teaspoon coriander seed
  • ½ teaspoon cumin seed
  • 1 teaspoon fennel seed
  • ½ teaspoon allspice, ground
  • 8 2-inch thick Cascade natural short ribs (2 per person)
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 1 onion, coarsely chopped
  • 2 carrots, coarsely chopped
  • 3 stalks celery, coarsely chopped
  • 3 cloves garlic, coarsely chopped
  • 1 cup red wine
  • 4 cups chicken stock
  • 2 sprigs fresh sage
  • 2 sprigs fresh rosemary
  • 2 tablespoons butter
  • 2 tablespoons Kimberly Cabernet vinegar

Instructions

  1. Set oven at 350 degrees. In ovenproof pan, put coriander, cumin, fennel seeds and ground allspice. Place pan in oven for 4-5 minutes until spices are toasted and fragrant. Check often to prevent the spices from burning. Let cool and grind spices using either a grinder or a mortar and pestle. Re-set oven at 325 degrees.
  2. Season short ribs with salt, pepper and ground spice mixture. In a heavy braising pan, heat olive oil over high heat. Sear short ribs on both sides until golden brown. Remove ribs from pan onto plate and set aside.
  3. Add chopped onion, carrots, celery and garlic to pan and sauté over medium heat. Sauté until onions are translucent. Add red wine to pan, increase heat to high and reduce liquid by half.
  4. Add short ribs to pan and pour in enough chicken stock to cover. Add sage and rosemary. Place pan, uncovered, in oven for 2 ½ hours or until meat is falling off the bone. Remove from oven.
  5. In sauté pan, cook butter, vinegar and one cup liquid from the braising pan over high heat. Reduce by half to make sauce for ribs.
  6. To serve, set ribs and vegetables from braising pan on serving platter or individual plates. Pour sauce over ribs.

More about the chef behind this receipe:

Brad Root

Brad opened Roots Restaurant and Bar in Camas, Washington in 2003 to showcase the spectacular seasonal ingredients of the Pacific Northwest. Local products such as Puget Sound clams and mussels, Cascade beef, Ellensberg lamb, Walla Walla onions and Yakima Valley wines allow guests to sample a variety of regional foodstuffs.

From 1996 until 2002, Brad served as executive sous chef and kitchen manager at Portland’s Wildwood Restaurant where he was first introduced to Kimberley Wine Vinegars. Brad uses Kimberley vinegar’s robust fruity flavor to enhance savory dishes like braised short ribs and local mussels.

Local Apple Salad with Broiled Radicchio and Apple Cider Dressing

Serves 4

Recipe courtesy of Chef Cory Schreiber / Wildwood Restaurant.

Ingredients

DRESSING
  • 3 tablespoons olive oil
  • 2 tablespoons Kimberley Sherry wine vinegar
  • 1 cup apple cider, that has been reduced to 2 tablespoons by gently boiling (or use 2 tablespoons cider syrup)
  • Salt and fresh-ground black pepper to taste
SALAD
  • 2 medium sized heads of radicchio, each head cut in half with the core intact
  • 1 tablespoon olive oil
  • 1 local unpeeled apple such as Gala, Cameo or Rome Beauty, cored and thinly sliced
  • ¼ cup golden raisins
  • ¼ cup walnuts, toasted and coarsely chopped
  • 4 ounces Oregon blue cheese, crumbled
  • Salt and fresh-ground black pepper to taste

Instructions

TO PREPARE DRESSING:
  1. In a small bowl, whisk together olive oil, vinegar, cider, salt and pepper. Set aside.
TO PREPARE SALAD:
  1. Preheat oven on broil for ten minutes.
  2. Using a sheet pan, place radicchio. Brush with olive oil and season with salt and pepper. Place under the broiler for about ten minutes, or until it begins to char, wilt and soften, turning once, if necessary. Remove from the oven and place each piece in the center of a salad plate.
  3. In bowl, toss apples, raisins and walnuts with dressing and mix until well coated.
  4. To serve, spoon ¼ apple mixture over each plate of radicchio. Top with blue cheese.

More about the chef behind this receipe:

Cory Schreiber

Cory discovered Kimberley Wine Vinegars in the 1990’s in San Francisco and brought them to Wildwood Restaurant in Oregon, which he founded in 1994.

Cory has been cooking with Kimberley vinegars for over 20 years and says they are “standout condiments from quality grapes that offer clean concentrated flavor at a reasonable price.” Cory especially likes to marry Kimberley Cabernet wine vinegar with summer stone fruits (cherries, peaches, plums, apricots) or cane berries (raspberries, blackberries, Marionberries).

An Oregon native, Cory rapidly became a leader in the region’s bustling culinary scene. He won the James Beard Award in 1998 for Best Chef Pacific Northwest and Wildwood was inducted into the Nation’s Restaurant News Fine Dining Hall of Fame in Chicago in 2003.

In January 2010, Cory joined the faculty of the Art Institute of Portland as its “culinary artist in residence.” He now teaches classes at the AIP’s International Culinary School, located in Portland’s Pearl District. Cory is the author of two cookbooks: Wildwood: Cooking from the Source in the Pacific Northwest (Ten Speed Press, 2000) and Rustic Fruit Desserts (Ten Speed Press, 2009, co-authored by Julie Richardson).

Cory shares three of his favorite seasonal salad recipes made with Kimberley vinegar.

Currently, Cory is a chef consultant for Sysco, the nation’s largest foodservice marketer and distributor. Whether cooking in the kitchen or meeting up with producers in the field, Cory is excited to have the opportunity to affect change by working for a company committed to conducting their business sustainably, especially in the areas of food, operations and community.

Kimberley Cornichons

Makes 2-3 quarts

Recipe courtesy of Chef Trevett Hooper / Legume Bistro.

Ingredients

  • 3 lbs. small pickling cucumbers
  • 1 cup salt
  • 6 whole garlic cloves
  • 6 green onions
  • 6 whole cloves
  • 3 bay leaves
  • 3 small stems of fresh thyme
  • 3 small stems of fresh tarragon
  • 1½ teaspoons black peppercorns
  • Red pepper flakes to taste
  • 1 quart Kimberley Chardonnay wine vinegar

Instructions

  1. Place cucumbers in sink and rinse using cool water. Rub with towel to remove spikes and rinse again thoroughly.
  2. In large non-reactive bowl (glass or stainless steel), add salt and mix well. Let sit overnight, turning several times.
  3. Using quart-size sterilized glass jars, add to each jar: 2 garlic cloves, 2 green onions, 2 cloves, one bay leaf, 1 stem each thyme and tarragon, ½ teaspoon black peppercorns and red pepper flakes to taste.
  4. Rinse salt off cucumbers and pack them into jars. Cover with vinegar and put lid securely on jar. Repeat until all the cucumbers are used.

More about the chef behind this receipe:

Trevett Hooper

Trevett and his wife Sarah (who oversees the front of the house) opened Legume, a family-run bistro, in 2007. The restaurant’s small, personal menu reflects the owner’s love of old-fashioned French, Italian and American cooking. According to Trevett, his goal is to cook for guests in the same way he cooks for friends and family in his own home; presenting the best regional ingredients of Western Pennsylvania.

Trevett recently discovered Kimberley wine vinegars and now uses them for Legume’s classic vinaigrette, tomato vinaigrette and house made cornichons. He says, “The first time I tasted Kimberley vinegar, I couldn’t believe it. It reminds me of the apple cider vinegar we make here at the restaurant. You can just tell that they’re taking their time making it because of the depth of flavor; vinegar of this quality just can’t be made any other way.”

Tomato Vinaigrette

Makes 1½ cups

Recipe courtesy of Chef Trevett Hooper / Legume Bistro.

Ingredients

  • 1 tablespoon shallot, finely chopped
  • 1 small tomato, coarsely chopped
  • 1 tablespoon fresh dill, finely chopped
  • 1/3 cup Kimberley red wine vinegar
  • 1 cup extra-virgin olive oil
  • 1 small tomato, finely chopped
  • Salt and fresh-ground black pepper to taste

Instructions

  1. In small bowl, macerate (soften) the shallots, coarsely chopped tomato and dill by combining them with vinegar. Set aside for 10 minutes.
  2. Using a blender at low speed, transfer vinegar mixture and add the oil slowly until a smooth emulsion forms. Put dressing in serving bowl and stir in diced tomato, salt and pepper.

More about the chef behind this receipe:

Trevett Hooper

Trevett and his wife Sarah (who oversees the front of the house) opened Legume, a family-run bistro, in 2007. The restaurant’s small, personal menu reflects the owner’s love of old-fashioned French, Italian and American cooking. According to Trevett, his goal is to cook for guests in the same way he cooks for friends and family in his own home; presenting the best regional ingredients of Western Pennsylvania.

Trevett recently discovered Kimberley wine vinegars and now uses them for Legume’s classic vinaigrette, tomato vinaigrette and house made cornichons. He says, “The first time I tasted Kimberley vinegar, I couldn’t believe it. It reminds me of the apple cider vinegar we make here at the restaurant. You can just tell that they’re taking their time making it because of the depth of flavor; vinegar of this quality just can’t be made any other way.”

Easy Vinaigrette

Makes 1.75 cups

Recipe courtesy of Chef Trevett Hooper / Legume Bistro.

Ingredients

  • 1 tablespoon shallot, finely chopped
  • 1 tablespoon Dijon mustard
  • ¼ cup Kimberley wine vinegar
  • 1 cup extra-virgin olive oil
  • (or use ½ olive oil and ½ light vegetable oil)
  • Salt and fresh-ground black pepper to taste

Instructions

  1. In small bowl, macerate (soften) the shallots by combining them with vinegar and mustard. Set aside for 15 minutes.
  2. Using a whisk, slowly mix in the oil. Add salt and pepper and whisk again.

More about the chef behind this receipe:

Trevett Hooper

Trevett and his wife Sarah (who oversees the front of the house) opened Legume, a family-run bistro, in 2007. The restaurant’s small, personal menu reflects the owner’s love of old-fashioned French, Italian and American cooking. According to Trevett, his goal is to cook for guests in the same way he cooks for friends and family in his own home; presenting the best regional ingredients of Western Pennsylvania.

Trevett recently discovered Kimberley wine vinegars and now uses them for Legume’s classic vinaigrette, tomato vinaigrette and house made cornichons. He says, “The first time I tasted Kimberley vinegar, I couldn’t believe it. It reminds me of the apple cider vinegar we make here at the restaurant. You can just tell that they’re taking their time making it because of the depth of flavor; vinegar of this quality just can’t be made any other way.”

Summer Berry Salad

Serves 4

Recipe courtesy of Chef Cory Schreiber / Wildwood Restaurant.

Ingredients

VINAIGRETTE
  • 1 tablespoon grated orange zest
  • 1/3 cup fresh orange juice
  • 1/4 cup olive oil
  • 2 tablespoons Kimberley Balsamic vinegar
  • 2 teaspoons Dijon mustard
  • Salt and fresh-ground black pepper to taste
SALAD
  • 1 white onion, sliced ¼-inch thick and separated into rings
  • 3 tablespoons grapeseed or canola oil
  • 1 pound wild mushrooms, wiped clean and sliced
  • 4 cups (4 ounces) mixed baby greens
  • 2 cups fresh raspberries or blackberries
  • 2 slices crusty country bread, sliced ¼-inch thick, cut-in-half and toasted
  • Salt and pepper to taste
  • ¼ cup shredded sharp white cheddar cheese, grated parmesan, or crumbled fresh white goat cheese

Instructions

TO PREPARE VINAIGRETTE:
  1. In a small bowl, whisk together the orange zest, orange juice. olive oil, vinegar, mustard, salt and pepper. Set aside.
TO PREPARE SALAD:
  1. Set oven to broil. Line a broiler pan with aluminum foil.
  2. In a medium bowl, toss the onion slices with 1 tablespoon of oil, salt and pepper. Put the onion rings on the broiler pan and broil 4 inches from the heat source for 5 to 6 minutes, or until slightly charred and softened. Let cool; set aside. Leave the broiler on.
  3. In a 12-inch skillet, heat the remaining oil over medium-high heat. Add mushrooms and season with salt and pepper. Cook for 3 to 4 minutes, or until lightly browned. Remove from heat and drain.
  4. In large salad bowl, toss the greens, berries, warm mushrooms and onions with the vinaigrette.
  5. Top the toasted bread with cheese and place under broiler until cheese has melted.
  6. To serve, divide salad among four plates. Top each serving with toast half.

More about the chef behind this receipe:

Cory Schreiber

Cory discovered Kimberley Wine Vinegars in the 1990’s in San Francisco and brought them to Wildwood Restaurant in Oregon, which he founded in 1994.

Cory has been cooking with Kimberley vinegars for over 20 years and says they are “standout condiments from quality grapes that offer clean concentrated flavor at a reasonable price.” Cory especially likes to marry Kimberley Cabernet wine vinegar with summer stone fruits (cherries, peaches, plums, apricots) or cane berries (raspberries, blackberries, Marionberries).

An Oregon native, Cory rapidly became a leader in the region’s bustling culinary scene. He won the James Beard Award in 1998 for Best Chef Pacific Northwest and Wildwood was inducted into the Nation’s Restaurant News Fine Dining Hall of Fame in Chicago in 2003.

In January 2010, Cory joined the faculty of the Art Institute of Portland as its “culinary artist in residence.” He now teaches classes at the AIP’s International Culinary School, located in Portland’s Pearl District. Cory is the author of two cookbooks: Wildwood: Cooking from the Source in the Pacific Northwest (Ten Speed Press, 2000) and Rustic Fruit Desserts (Ten Speed Press, 2009, co-authored by Julie Richardson).

Cory shares three of his favorite seasonal salad recipes made with Kimberley vinegar.

Currently, Cory is a chef consultant for Sysco, the nation’s largest foodservice marketer and distributor. Whether cooking in the kitchen or meeting up with producers in the field, Cory is excited to have the opportunity to affect change by working for a company committed to conducting their business sustainably, especially in the areas of food, operations and community.

Maine Sea Scallops with Balsamic Lentils and Crispy Prosciutto

Serves 6

Recipe courtesy of Chef Brian Whitmer / Hospitality Ventures Management Group.

Ingredients

LENTILS
  • 2½ cups French green lentils
  • ½ cup finely chopped carrot
  • ½ cup finely chopped celery
  • ½ cup finely chopped onion
  • ½ cup finely chopped leek
  • 3 tablespoons finely chopped fresh clove garlic
  • 1 bunch flat-leaf parsley, finely chopped
  • 2 tablespoons tomato paste
  • 1 cup Kimberley Balsamic vinegar
  • ½ teaspoon chopped fresh thyme leaves
  • 1 bay leaf
  • 5 cups chicken stock
  • Salt and pepper, to taste
  • ½ cup extra virgin olive oil
SCALLOPS
  • 2½ tablespoons olive oil
  • 18 large fresh sea scallops, cleaned of outer membrane
  • 6 thin slices of prosciutto
  • Salt and pepper to taste
GARNISH
  • 10 Brussels sprouts, lightly steamed

Instructions

TO PREPARE LENTILS:
  1. Sort and rinse lentils. In soup pot, combine lentils with unsalted water to cover by several inches. Bring to a boil, lower the heat and simmer 20-30 minutes or until the lentils are al dente. Drain and set aside.
  2. In skillet over medium heat, heat two tablespoons olive oil. When it is hot, add the carrot, celery, onion, leek and garlic. Sauté vegetables for 3-5 minutes.
  3. Add chopped parsley and sauté one minute. Add tomato paste and cook 2-3 more minutes.
  4. Add vinegar, thyme and bay leaf and lower heat to simmer. Continue cooking until liquid is reduced by one-half.
  5. Add lentils, chicken stock. Bring to a boil and continue cooking until liquid is reduced by one quarter. Finished lentils will be moist.
  6. Remove from heat and stir in remaining olive oil.
TO PREPARE SCALLOPS:
  1. Season scallops with salt and pepper. In fry pan at medium high heat, heat 2 tablespoons oil. Add scallops and sauté until golden brown on each side, approximately 5 minutes.
  2. In small fry pan, at medium heat, heat ½ tablespoon oil. Add prosciutto and cook until slightly crisp, being careful not to dry out.
TO ASSEMBLE DISH:
  1. On serving plate, ladle lentil mixture onto plate, top with a piece of crispy Prosciutto.
  2. Arrange 3 scallops on top of lentils and decorate with leaves from Brussels sprouts.
  3. Serve immediately.

More about the chef behind this receipe:

Brian Whitmer

Chef Brian Whitmer rediscovered Kimberley vinegars a year after opening VINeleven, his new restaurant at the Napa Valley Marriott and Spa. Brian loves the vinegars because their low acidity is compatible with Napa Valley wines. He prepares many wine makers dinners and says the salad course is challenging because most vinegars are too acidic, but not Kimberley, which is perfect choice to serve with wine.

At VINeleven Brian implements all the “sacred” tenets of local and sustainable eating, including his outdoor heirloom herb and vegetable garden on the property. Brian likes a casual, “no rules” atmosphere that’s meant to be part of the dining experience; he believes in letting guests order what they like and in any order they want it.

Brian’s outstanding culinary career began at Kansas City’s famed American Restaurant before moving northeast to New York’s Tavern on the Green, The Polo Club, and Montrachet where he earned the restaurant a three star rating from the New York Times.
Relocating to the Bay Area in 1989, Brian helped open San Francisco’s Campton Place Hotel. He then spent six years as Executive Chef at the Highland Inn in Carmel, CA where he ran culinary operations for the prestigious Masters of Food & Wine. Brian then departed for Montrio in Monterey, which resulted in a nod for “Best Restaurant of the Year” by Esquire food aficionado John Mariani. Brian is currently Director of Food, Beverage and Culinary Services at Hospitality Ventures Management Group in Sonoma, California.

Brian uses Kimberley Balsamic vinegar to liven up French lentils served with scallops in the following recipe.

 

Spinach and Asparagus Salad with Shaved Egg and Red Wine Vinaigrette

Serves 4

Recipe courtesy of Chef Cory Schreiber / Wildwood Restaurant.

Ingredients

VINAIGRETTE
  • ¼ cup olive oil
  • 1 tablespoon Kimberley Cabernet Wine Vinegar
  • 1 tablespoon Dijon mustard
  • Salt and fresh-ground black pepper to taste
SALAD
  • 1 pound young spinach leaves, de-stemmed and washed
  • 3 fresh farm eggs
  • Baguette, country loaf or rye bread
  • 2 tablespoons olive oil
  • Salt to taste
  • 16 spears of medium-sized asparagus

Instructions

TO PREPARE VINAIGRETTE:
  1. In small bowl, whisk together oil, vinegar, mustard, salt and pepper. Set aside.
TO PREPARE SALAD:
  1. Set oven to 375 degrees.
  2. In small pot, bring to boil several cups of water, place eggs in the water and cook for nine minutes. Remove eggs, and crack on the edge of a bowl and then cool off in ice water for 4-5 minutes. Remove outer shell and set-aside until cool.
  3. Using your hands, tear bread into bite-size pieces and toss in oil olive and salt. Bake croutons in oven for 15 minutes or until golden brown and crispy on the outside and slightly soft inside. Set aside (plan on 4-6 pieces of crouton for each serving of salad).
  4. Break off the tough bottom of the spears and discard. Peel the asparagus from the tip down. Place asparagus on a baking sheet and using a pastry brush, lightly baste asparagus with olive oil and season with salt.
  5. Set oven at broil. Put sheet of asparagus under broiler (4-6 inches) and cook 2-3 minutes until soft and lightly colored. Remove from oven and let stand (plan to cook spears about five minutes before you are ready to serve the salad).
  6. In large bowl, place spinach. Add croutons and drizzle with red wine vinaigrette. Toss the salad until well coated with vinaigrette.
  7. To serve, divide asparagus into four portions and place on individual plates. Top with dressed spinach. Using a kitchen knife, coarsely chop the eggs and place on top of salad.

More about the chef behind this receipe:

Cory Schreiber

Cory discovered Kimberley Wine Vinegars in the 1990’s in San Francisco and brought them to Wildwood Restaurant in Oregon, which he founded in 1994.

Cory has been cooking with Kimberley vinegars for over 20 years and says they are “standout condiments from quality grapes that offer clean concentrated flavor at a reasonable price.” Cory especially likes to marry Kimberley Cabernet wine vinegar with summer stone fruits (cherries, peaches, plums, apricots) or cane berries (raspberries, blackberries, Marionberries).

An Oregon native, Cory rapidly became a leader in the region’s bustling culinary scene. He won the James Beard Award in 1998 for Best Chef Pacific Northwest and Wildwood was inducted into the Nation’s Restaurant News Fine Dining Hall of Fame in Chicago in 2003.

In January 2010, Cory joined the faculty of the Art Institute of Portland as its “culinary artist in residence.” He now teaches classes at the AIP’s International Culinary School, located in Portland’s Pearl District. Cory is the author of two cookbooks: Wildwood: Cooking from the Source in the Pacific Northwest (Ten Speed Press, 2000) and Rustic Fruit Desserts (Ten Speed Press, 2009, co-authored by Julie Richardson).

Cory shares three of his favorite seasonal salad recipes made with Kimberley vinegar.

Currently, Cory is a chef consultant for Sysco, the nation’s largest foodservice marketer and distributor. Whether cooking in the kitchen or meeting up with producers in the field, Cory is excited to have the opportunity to affect change by working for a company committed to conducting their business sustainably, especially in the areas of food, operations and community.

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