Food Pairings

Shrimp Ceviche Paired with Arenness Cellars 2018 Chardonnay

Serves 4 as an entrée

Serves 6 as an appetizer


1 pound raw medium shrimp, shelled, tails removed, and deveined

1/4 cup freshly squeezed lemon juice

1/4 cup freshly squeezed lime juice

1/2 cup grape tomato, halves

1/4 cup red onion, finely diced

1 jalapeño, seeded and chopped finely

1 teaspoon real maple syrup

1/2 cup fresh cilantro leaves, coarsely chopped

1/2 teaspoon kosher sea salt

1 large avocado, firm, ripe

 Corn tortilla chips, on the side


Bring a large 4 quart pot of salted water to a rolling boil over high heat. Turn off the heat, add the shrimp, and poach, lightly, stirring once, until the shrimp are opaque and just cooked through, about 3 minutes. Drain hot liquid and cool the shrimp in ice water. Once cooled, remove from ice water. Set chilled shrimp aside.

Slice shrimp into 1/2-inch diagonal cuts and place into a large mixing bowl. Add the fresh lemon juice, fresh lime juice, grape tomatoes, red onion, jalapeño, real maple syrup, fresh cilantro leaves, and sea salt. Toss to combine. Cover and refrigerate for at least 1 hour or a maximum of 4 hours.

Just before serving, dice the avocado, add to the Ceviche, and gently toss to combine.

Serve with blue and yellow corn tortilla chips.

Chef's Notes:

Store any leftovers (unlikely!) in an airtight container in the refrigerator for 24 hours.

Prepared by Chef Greg Priest



Bison Meatballs Paired with Arenness Cellars 2018 DuBrul Vineyard Cabernet Sauvignon 


1 lb 90% lean ground organic bison

3/4 cup cooked basmati rice

1/8 cup sliced natural almonds

1/8 cup dried cranberries, chopped

1/8 cup flat-leaf Italian parsley, chopped

1 tablespoon fresh mint, chopped

1 teaspoon dried garlic, granulated

2 teaspoons sea salt

1/2 teaspoon black pepper, freshly ground

2 tablespoons olive oil

1/8 cup shallot, minced, fine

1/2 teaspoon dried English thyme leaves

1/4 cup Arenness Cellars Cabernet Sauvignon


Preheat oven, using conventional setting, to 450 degrees F

Toast almonds on a baking sheet in the oven, for 2 minutes

In a medium sized bowl, using your hand, thoroughly mix ground bison, cooked basmati rice, chopped cranberries, parsley, mint with dried garlic, sea salt and ground black pepper

Shape into approximately 24, 1½ inch meatballs

Add 2 tablespoons olive oil to the bottom of a 9x9 baking dish

Arrange meatballs in baking dish slightly touching

In a small bowl mix minced shallot, English thyme and Cabernet Sauvignon

Spoon the Cabernet mixture over each meatball allowing the shallots to sit atop each meatball

Bake until firm, for 15 minutes

Garnish with parsley and mint leaves, serve immediately

Serves 4-6, Socially Distanced!

 Prepared by Chef Greg Priest



Beef Brisket paired with Arenness Cellars 2017 Walla Walla Valley Cabernet Sauvignon


6 pounds prime beef brisket, fat trimmed

8 teaspoons Diamond Crystal kosher salt

3 teaspoons freshly ground black pepper

1/2 teaspoon cayenne pepper (optional)

For the Braising Liquid:

4 tablespoons butter

2 large yellow onion, sliced

1teaspoon kosher salt

8 cloves garlic, sliced thinly

2 tablespoon fresh rosemary, minced

2 cups fresh apple juice


Season both sides of the brisket generously with salt, black pepper, and cayenne.

For best results, place brisket on a rack and refrigerate, uncovered, 12-24 hours. Preheat the oven to 325 degrees F

Melt butter in a saucepan over medium heat. Add onion and 1tsp. of salt. Cook and stir until translucent. Stir in garlic, rosemary, and apple juice. Increase heat to high and boil for 3 minutes.

Transfer half of the apple-onion mixture into a large roasting pan.  Place brisket fat-side up and cover with remaining apple-onion mixture.  Cover roasting pan tightly with foil.  Roast in the preheated 325 degree oven for 1 hour 30 minutes.  Reduce oven temperature to 250 degrees and roast until fork tender - about 2 hours 15 minutes. Check for doneness after 2 hours.

Transfer brisket to a plate, tent with foil and rest for 45 minutes.

Pour the onions and braising liquid into a large measuring cup or bowl. Skim some fat off the top.

Slice brisket across the grain and serve with the pan gravy. 12-24 servings.

Prepared by Chef Greg Priest