This pot roast took two days to make between marinating time and cooking, but was so worth it! A dry red wine cooked down with vegetables and herbs was used to make the marniade, which the beef sat in overnight and then was slowly braised for 3-4 hours. I don’t think there is a better way to make pot roast. A big hit with Jared and Pinot 🙂 Paired with a dry and fruit forward Tuscan red from Centine.
We can’t even remember when I painted this portrait of Lou… Lou says it was around a decade or so… I always forget to sign and date my work. We are still crazy after all these years 😉
Sounds like lamb stew to me.
Paired with a robust Côtes du Rhône.
A wild bird on a wire and the pristine Pinot left to contemplate the differences between the two worlds. Obviously Pinot has first world troubles.
Pan seared ribeye with Lou’s world famous potato au gratin paired with a Casey Flat Ranch cuvée from Northern California. Deep purple, ripe plum flavors with pepper and sage hints. Fabuloso!
Bucatini from the night before turns into a baked bucatini the night after. A fantastic way to use leftovers. Unbelievably delicious.
Fried polenta (left over from the night before) with 3 types of cheeses ranging from hard to soft, a red pear and paired with a head spinning Château Greysac.