Jan 11, 2024
Sponsored by: River Road Family Vineyards and Winery
We recieved a call from the very talented and busy Shane McAnelly, the Executive Chef at Dry Creek Kitchen in Healdsburg. He gave us some insight on what brought him back to Sonoma County, and how the local farms and seasons dictate the menu. Come and visit Shane and maybe see Beth and Marcy enjoying the local fare!
Fast Five - Larry Willis from The Gables Wine Country Inn
2 tbsp cheddar
1 tbsp tomato
1 tbsp shallot
Cream/butter (just a splash)
Let eggs come to room temp, separate whites/yolks
Sautee tomato and shallot in a little olive oil
Put whites in a mixer (beater attachment preferred) with some salt
Grab an oven-safe ramekin and coat the inside with some cooking spray and a small sprinkle of flour
Spoon about half the egg white into ramekin and make indentation that is big enough to hold egg yolk and tomato/shallot - scoop the tomato/shallot mixture into the indentation, then put egg yolks over the mixture, then the cheddar, then splash of cream/butter, then top with the remaining egg whites
Put in 400 degree oven for 12 minutes - serve with toast - you can make this on your own or get it at the Gables!
The Wine Road podcast is mixed and mastered at Threshold Studios Sebastopol, CA.