Menu

Demo Recipe

Use this like normal post content. The recipe will automatically be included at the end of the post, or wherever you place the shortcode:

Demo Recipe
Print Recipe
This must be the best demo recipe I have ever seen. I could eat this every single day.
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
20 minutes 1 hour
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
20 minutes 1 hour
Demo Recipe
Print Recipe
This must be the best demo recipe I have ever seen. I could eat this every single day.
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
20 minutes 1 hour
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
20 minutes 1 hour
Ingredients
Fresh Pesto
Servings: people
Instructions
Fresh Pesto (you can make this in advance)
  1. We'll be using a food processor to make the pesto. Put the garlic, pine kernels and some salt in there and process briefly.
  2. Add the basil leaves (but keep some for the presentation) and blend to a green paste.
  3. While processing, gradually add the olive oil and finally add the Parmesan cheese.
Finishing the dish
  1. Bring a pot of salted water to the boil and cook your tagliatelle al dente.
  2. Use the cooking time of the pasta to sauté your bacon strips.
  3. After about 8 to 10 minutes, the pasta should be done. Drain it and put it back in the pot to mix it with the pesto.
  4. Present the dish with some fresh basil leaves on top.
Recipe Notes

Use this section for whatever you like.

Share this Recipe

This text will appear below your recipe.

Blacksmith Cellars

I worked my way through the ranks, beginning with my degree in chemistry. In 1996, I began a job in the Beaulieu Vineyards lab, working side-by-side with the BV winemakers. While helping them to analyze their award-winning wines, I discovered my own passion for winemaking. I found that winemaking is both scientific and artistic, and I knew what I wanted to do next. Finally, I found a profession that blended science and chemistry with art and creativity.    

Before Suisun Valley
Attending the winemaking program at Fresno State was an awesome opportunity for me to identify the kind of wine I wanted to make. Two years after working in the university’s Viticultural Research Center, running five graduate programs, and winning the award for Outstanding Enology Student, I became assistant winemaker at Dashe Cellars and enologist for JC Cellars. Jeff Chon and Michael Dashe offered me the chance to make my own wine, and I was off and running!

First Big Crush
I started Blacksmith Cellars in 2003, with the release of my 2001 Blacksmith Alexander Valley Cabernet Sauvignon. This was truly my own creation. I did it all, from tending the grapes, hand-sorting and crushing, to punching down, pressing, blending and finally bottling my own wine.

Visit Us at the Co-op
I enjoy pouring my wine at the Suisun Valley Wine Co-op. It’s exciting to educate everyone about Blacksmith Cellars and my winemaking style. I am in Suisun Valley because of the people. We take a lot of pride in what we do and we love the fact that our grapes are starting to be used on their own, not as part of a blend. The valley has a small, personable group of wineries.  Everyone knows everyone else, no egos just a cooperative spirit.

Our Wines
Along with my Suisun Valley wines, including Marvin Vineyard Chardonnay and my Late Harvest Malvasia Bianca, I craft wines from Alexander Valley and Monterey. I like specializing in new or lesser-known varieties.  My goal is to capture the unique benefits from the appellation that I source from.