Joy Wine and Spirits

Saag Paneer
2 bunches spinach, roughly chopped
1 bunch fenugreek leaves, roughly chopped
1 tablespoon canola oil
1/2 pound paneer, cubed
2 tablespoons canola oil
1 teaspoon cumin seeds
1 onion, thinly sliced
1 teaspoon grated fresh ginger
3 cloves garlic, minced
1 tomato, diced
2 teaspoons garam masala
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1/2 cup heavy whipping cream
salt to taste

Willow Creek Restaurant’s Marinated Brick Chicken, served with Tyee 2009 Estate Pinot Noir
Willow Creek Restaurant’s Marinated Brick Chicken
4 Semi-boneless ½ chickens1 cup Canola oil
1 green jalapeno, sliced
1 red jalapeno, sliced
1 stalk lemongrass, sliced
1 lemon, sliced
½ bunch cilantro, chopped
Toss all ingredients in oil and evenly distribute over and under chicken in a shallow casserole. Allow to marinate for 8-24 hours.

Gourmet Fine Catering's Blackened Steaks with Kentucky Bourbon BBQ Glaze

Chef Sheila Lucero's Seared New England Sea Scallops with roasted salsify, Hazel Dell mushrooms, sea beans, and Crescenza Mornay sauce.
Serves 4
8 each U-10 count sea scallops
2 T vegetable oil
1 T butter
salt and pepper
Season scallops with salt and pepper and keep refrigerated until ready to use.
Mornay Sauce
3 T butter
3 T flour
2 cups milk
ground white pepper
pinch of nut meg
½ cup Bellwether Farms Crescenza cheese

Gaetano's Pesce Alla Sardinia
6 oz Wahoo fish  
5 ea Green Sicilian olives  
1 tsp Capers
2 oz Potatoes diced blanched  
1 tsp fresh sliced garlic  
1 oz olive oil 
1oz Julienne Red Pepper
3 oz Heirloom cherry tomato
3 oz/fl Clam juice
1 oz/fl White wine
2 ea Julienne Fresh basil
1 tbsp shallots
4 oz fresh spinach 
1/2 tsp fresh garlic
 1/4 oz butter
salt & black pepper to taste
1/2 oz olive oil