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Cauliflower & Brown Butter Soup

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October 2024 Member’s Newsletter

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4 Ways to Wine & Dine Dad

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Fine Chopped Chimichurri

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April 2024 Member’s Newsletter

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Priest Ranch BBQ and Wine Pairings

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Flatbread

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February 2024 Member’s Newsletter

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Bacon! Bacon! Bacon! and Wine.

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Grilled Corn with Lime Salt

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October 2023 Member’s Newsletter

newsletter

Blending it All Together

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Grilled Four-Onion Pizza

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December 2023 Member’s Newsletter

newsletter

Celebrate with the Gift of Priest Ranch Wines All Year Round

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Maple Coffee Glazed Pork Chop

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Dormancy in the Vineyards: Reserves, Restraint, and Rejuvenation

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KPR Smashburger

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Exciting Events at Priest Ranch

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Seared Ricotta Gnocchi with Wild Mushrooms and Truffle Butter

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Get to Know Our Grenache Blanc

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Slow Smoked & Grilled Bone-in Ribeye

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Make their gift truly stand our with unique bottle wrappings.

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Street Tacos

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Meet the Team – Alejandro “Alex” Gomez

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“Chicago Style” Slow-roasted Prime Rib

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Meet the Team – Cory DeLoach

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Cauliflower Roast

recipes

Meet the Team – Juan Calvillo

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Citrus Candy Bacon

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Meet the Team – Mara Williams

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Coconut Curry Bacon

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Napa Valley: An Exploration Beyond Wine

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Korean Spiced Bacon

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Red, White, and BACON?!

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Miso Tahini Bacon

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Springtime at the Estate

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Roast Leg of Lamb

recipes

The Nature of Our Harvest

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Spatchcocked Turkey

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The Perfect Day in Yountville

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explore

Recipes

Cauliflower & Brown Butter Soup

Fine Chopped Chimichurri

Flatbread

Grilled Corn with Lime Salt

Grilled Four-Onion Pizza

Maple Coffee Glazed Pork Chop

KPR Smashburger

Seared Ricotta Gnocchi with Wild Mushrooms and Truffle Butter

Slow Smoked & Grilled Bone-in Ribeye

Street Tacos

“Chicago Style” Slow-roasted Prime Rib

Cauliflower Roast

Citrus Candy Bacon

Coconut Curry Bacon

Korean Spiced Bacon

Miso Tahini Bacon

Roast Leg of Lamb

Spatchcocked Turkey