Recipes from Clark Ferrea Winery

The farm and winery meet in the kitchen. Seasonal harvests—whether it’s summer tomatoes and herbs or fall pomegranates and persimmons—shape dishes that pair naturally with Clark Ferrea wines. These recipes show how ingredients grown on the farm can be prepared and shared in ways that bring food and wine together.

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Wine Pairing

Course

Season

Protein

Dietary

Roasted Beet Salad with Arugula, Mint & Honey Yogurt

Roasted beets over honey-yogurt dressing with baby arugula, torn mint, popped amaranth and sambal chili crunch on the side, paired with Clark Ferrea Black Muscat or Viognier.

Lamb Chops with Fig Ragout and Creamy Goat Cheese Polenta

Herb-marinated lamb chops with a sweet, winey fig ragout over creamy goat cheese polenta, paired with Clark Ferrea Zinfandel, Touriga Nacional or Cabernet Sauvignon.

Sautéed Cod in Lemon Beurre Blanc with Angel Hair Pasta

Pan-seared California cod in a silky lemon beurre blanc over angel hair pasta, an easy, elegant weeknight dinner paired with Clark Ferrea Albariño or Chardonnay.

Clark Ferrea Albariño-Poached Pear Tart

Bosc or Comice pears poached in Clark Ferrea Albariño, fanned over almond frangipane in a crisp almond crust and glazed with the reduced poaching syrup and honey.

Hearty Black Bean Soup

A smoky black bean soup with sweet peppers, cumin, smoked paprika, fire-roasted tomatoes and lime, built for a cool evening and paired with Clark Ferrea Zinfandel, Montepulciano or Charbono.

Creamy Wild Mushroom Risotto

Earthy, silky mushroom risotto with browned cremini and wild mushrooms, thyme and Parmesan, paired with Clark Ferrea 2023 Montepulciano, Clements Hills.

Prosciutto and Jarlsberg Stuffed Chicken Breast

Chicken breasts rolled around prosciutto, Jarlsberg and sage, seared and finished in a Sauvignon Blanc pan sauce.

Grilled Rainbow Trout with Lemon, Garlic & Herbs

A simple, flavorful way to grill whole rainbow trout with lemon, garlic and herbs, paired with Clark Ferrea Sauvignon Blanc or Albariño.

Tomato-Corn Gnocchi Foil Packets for the BBQ

A summery, grill-friendly recipe for gnocchi with tomatoes and corn cooked in foil packets on the BBQ.

Tomahawk Steak on the BBQ

A reverse-seared tomahawk ribeye cooked low over indirect heat, then seared over a ripping-hot fire and finished with garlic-herb compound butter — a bold, showstopping centerpiece for a summer night.

Pork Gyro with a California Swing

Garlic-and-herb marinated pork, pan-seared until crisp and caramelized, tucked into warm pita with peppery arugula and a bright lemony tzatziki — street-food casual and golden-hour perfect.

plate of zucchini fritters with puttanesca sauce

Zucchini Fritters with Puttanesca-Style Red Sauce

Crispy zucchini fritters served with a puttanesca-style red sauce of tomatoes, capers, olives, and anchovy — a delightful summer hors d’oeuvre and an easy way to use up the July zucchini glut.