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Spring Food and Wine Pairings with Ferrari-Carano’s Chef Tim Vallery

Ferrari-Carano's Estate Chef

Check out our sneak peek preview of a few of Chef Vallery’s newest culinary creations and his favorite Ferrari-Carano wine pairings!

We are so excited to move into Spring with brand new culinary experiences at Ferrari-Carano’s Villa Fiore, spearheaded by our new Estate Chef Tim Vallery. A graduate of the Culinary Institute of America, Chef Vallery brings with him a passion for creating unique food and wine experiences – many of which will debut at Ferrari-Carano in the late Spring of 2022. Get a taste of Chef Tim’s favorite Ferrari-Carano pairings (with commentary!) below.

Ferrari-Carano Pinot Grigio with Grilled Prawns & Citrus Chimichurri

Ferrari-Carano 2021 Pinot Grigio, Sonoma County

“When I cook for a crowd, I like to serve dishes that are sure to impress but don’t steal away precious time with my guests,” says Chef Vallery, “and for me, that means unfussy, simple, and delicious grilled prawns with citrus chimichurri. The subtle briny component of the prawns, partnered with the citrus chimichurri, highlights the aromas and flavors of lemon-lime in the Pinot Grigio, while the herbal component elevates the whole experience. This pairing always transports me to a warm evening in wine country,” Chef Vallery reminisces.

Ferrari-Carano Merlot with Farro, Tomato & Mushroom Salad topped with Toasted Pistachios & Red Wine Vinaigrette

Ferrari-Carano 2018 Merlot, Sonoma County

“Farro is often a forgotten grain – next to rice and quinoa – but I find it takes on flavors really well and I like the texture,” Chef Vallery expresses. “I enjoy making good, rich stocks to build on flavors, and working with farro is fun because it takes on the nuances of those stocks, adding more depth to an otherwise ordinary dish.”

Much like the overlooked farro, Merlot tends to take a backseat to other Bordeaux varietals (more details about Bordeaux varietals HERE). As you will find, however, pairing these two oft-forgotten Ferrari-Carano favorites is anything but ordinary. Plump, juicy huckleberries seem to burst in your mouth with one sip of our Merlot, followed by luscious notes of plum, cherry, and dried currants that perfectly round out Chef Vallery’s flavorful farro.

“The farro takes on rich earthy components from the mushroom and pistachio that is cut lightly by the sweet acidity of the tomato, offering a well-balanced mouthfeel,” says Chef Vallery. Give it a try on a mellow evening just on the brink of summertime!

To fully release the sweetness of golden beets, slow roasting is essential. As the heat rises, the sugars within the beets begin to fully express themselves, and within an hour, you will have succulent, tender beets. Serve this salad as a starter, or for your main portion; the beets make this dish perfectly filling for a full meal without being too heavy.

“When I first came to Ferrari-Carano, the Fumé Blanc immediately drew my attention, and it has since become a favorite,” says Chef Vallery. “My desire was to pair with food that is also near to my heart: walnuts from my family’s orchard in San Joaquin Valley.”

The liveliness of our Fumé Blanc is well spotlighted by fragrant herbs sprinkled into the vinaigrette, and the walnuts’ waxy interior melts into the soft and creamy mozzarella. Roasted golden beets take on a honey-like sweetness that makes an excellent partnership with nuts, cheese, and ripe fruit flavors in our Fumé Blanc.

“I am so excited to be part of the team here at Ferrari-Carano and cannot wait to share more of la dolce vita with my fellow Ferrari-Carano Lovers. These are dishes that I am truly proud to serve at my own table, and I hope that you will be, too. Cheers!” – Chef Tim Vallery

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