At our tables (and we’re certain at tables across the country), food and wine go hand-in-hand…each enhances the other. So naturally, we’re always tinkering with recipes. A great recipe locks in a memorable experience, which is why crafting wine and food pairings is a key piece of wine marketing. Sometimes complex creations are called for and other times a more seasonal, produce-inspired menu fits the bill. Spring in Sonoma County is the trigger for a range of ingredients to fill our shelves, but it’s also the start of our lengthy outdoor cooking and dining season, which served as excellent inspiration for this collection of recipes recently published in Food & Wine magazine. Here’s the menu, with recipes online for the bold!

A SONOMA MENU from a WOOD FIRED OVEN

Cocktail
Verdant Virtue

Starters
Sun-dried Tomato and Arugula Pizza
Rustic Vegetable Tart

Main
Garlic-Crusted Roast Rack of Lamb
Pickled Beet Salad
Oven-Baked Porcini Risotto

Dessert
Shortbread with Marmalade and Vanilla Ice Cream