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‘Tis the Season…

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…For Dungeness crabs!

Tomorrow morning, for the second year running, George will make the trek south to Half Moon Bay to pick up a rather large order of live (delicious) Dungeness crabs from our friends aboard The Cricket. A few weeks back, he took orders from the Montelena Team and we’ve been anxiously awaiting and pondering how to serve them up…

To whet your appetites, here is one of Brian’s favorite pairings from our CELLARMASTER on the Road Tastings this year. Recipe courtesy of Brian Sheehan, Executive Chef at TPC Boston.

JUMBO LUMP CRAB SALAD (serves 4)
Avocado mousse, arugula, celery root, green apple
paired with 2011 CHATEAU MONTELENA CHARDONNAY

AVOCADO MOUSSE
1 ripe avocado
2 limes (zest & juice)
½ C  Extra virgin olive oil
Salt & pepper to taste

Puree all ingredients in blender until silky smooth

HONEY LIME VINAIGRETTE
2 T  lime juice
4 T Extra virgin olive oil
1 tsp Dijon mustard
1tsp honey
1 tsp fresh cilantro (chopped)
Salt & pepper to taste

Blend lime juice, mustard, and honey in small bowl
Slowly drizzle in oil to form an emulsion
Add chopped cilantro
Season with salt and pepper

GREEN APPLE – CELERY ROOT SALAD
1 small celery root (peeled) (cut into matchsticks)
1 Granny Smith apple (cut into matchsticks)
1 tsp apple cider
Pinch of salt and pepper

Toss ingredients together

CRAB SALAD

12 oz. Jumbo lump crabmeat (picked of shells)
1 tsp Dijon Mustard
2 tsp mayonnaise
2 tsp Extra virgin olive oil

Spoon Avocado mousse onto chilled plate
Place crab salad next to mousse
Toss apple celery root salad with honey lime vinaigrette
Place celery root apple salad on top of crab salad
Dot plate with remaining honey lime vinaigrette

 

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About Our Authors

Kristina King

Born in Colorado and led a nomadic life until the ripe old age of four. Kristina loves to travel, eat, drink wine, and enjoy the outdoors. One of her mottos is: Life is an adventure - enjoy!

George Blanckensee

An expert event planner and an avid basketball and sports fan, George can tell you about all the best off-the-beaten path eateries.

Cameron Parry

Winemaker since 2008, Cameron has been an integral member of the winemaking team at Chateau Montelena since 2004. He and his wife live in Calistoga with their two beautiful daughters.

Kali Clark

A Napa Valley native, Kali returned to the area after a stint on the East Coast and can be found documenting the latest happenings at the Chateau. When not behind the camera, she likes to experiment in the kitchen, travel, and enjoy the outdoors

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