Guests who visit the Jordan estate to experience our 11 a.m. Winery Tour enjoy little tastes from our kitchen, prepared by myself and Sous Chef Manuel Reyes to complement two vintages of Jordan Chardonnay. These food pairings, in addition to our cheese course served with two vintages of Jordan Cabernet Sauvignon, change seasonally, and our Chardonnay taste pairings are inspired by the best, freshest ingredients found in our estate garden. Lisa and Laura created a short video of me discussing and demonstrating these new pairings, which debuted on Wednesday: Sashimi Grade Yellowfin Tuna on Shichimi Togarashi feuille de brik and Gougère with Duck Rillettes and Jordan Rivière Russe reduction.
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Executive chef at Jordan since 2007. Constant gardener, Paco Jet devotee and lover of dehydrated fruits, vegetables and herbs. Guilty pleasure: making sea salt in Hawaii.