This terrific recipe comes to us from Mark Dommen of San Francisco’s acclaimed One Market Restaurant, where it is one of their most popular dishes. Mark was named a Food & Wine magazine Rising Star Chef in 2007, and deservedly so.

This dish will delight your guests, and is relatively easy to make [Read more →]

Tags: Appetizers, Meyer Lemon, Salads by Ridge
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Carne Cruda (literally, “raw meat”, a.k.a. steak tartare) is on of those classics that demands exceptional ingredients.

This recipe is from [Read more →]

Tags: Appetizers, Extra Virgin, Restaurants we ♥ by Ridge
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This is a unique and delicious hors d’oeuvre that’s remarkably easy to make and was a huge crowd-pleaser at the 2009 Kendall Jackson Tomato Festival, where we handed out literally thousands of these! The taste starts with the tangy savory flavors of the tomatoes and peppers, then magically segues into the intense fruit-sugar sweetness of the pears. [Read more →]

Tags: Appetizers, Extra Virgin by Colleen
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This delicious soup comes to us from Chef Matteo Ferrari of Stella Alpina Osteria in Burlingame, California. It’s rich and flavorful, really shows off the flavor of the Meyer Lemon oil, and is a cinch to make. [Read more →]

Tags: All recipes, Appetizers, Meyer Lemon, Soups by Colleen
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This salad came about one night when I was determined not to go to the store
and all I had in the way of ingredients for a salad was a bunch of radishes
and Italian parsley.  It turned out [Read more →]

Tags: Appetizers, Salads by Colleen
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This is originally from the River Ranch Lodge in Lake Tahoe, via a “You Asked for It” in Gourmet magazine.  But it was lacking a couple of things – specifically, bacon and fried bits – so here it is in tweaked form.  Ridge served it to a couple of professional chefs who were visiting, and there were no leftovers.  Case closed! [Read more →]

Tags: All recipes, Appetizers, Entrees, Soups by Ridge
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A classic tapenade. For a delicious variation, blend in finely chopped roasted red radicchio. [Read more →]

Tags: Appetizers by Colleen
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Michele is a long-time friend an execeptional food writer and cookbook author, so we let her do her own description!

“When I first made skordalia, a puree of potatoes, garlic, and olive oil based on an old Greek recipe [Read more →]

Tags: Appetizers by Colleen
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This is a recipe we made for the Food Network when Mario Battali visited us a few years ago. The flavors are fantastic, and it simply couldn’t be easier to make. [Read more →]

Tags: Appetizers by Colleen
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This is the perfect soup to showcase olio nuovo which becomes available around november. It is intended to be away of using the kitchen�s leftovers. John and Duskie love it so much that when we moved to Sonoma, John�s first goal was to grow everything for this soup himself, including the olives – for which we provided the trees! [Read more →]

Tags: Appetizers by Colleen
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