For Valentine's Day, we've pulled together some sure-to-impress recipes from Chef Katie Barry, and wine pairings from Master Somm, Michael. 


Arugula & Avocado Salad with Citrus Vinaigrette

Pair with Pacific Rim Riesling. Serves 2.


4 cups arugula

¼ cup toasted pumpkin seeds

1 avocado, halved, pitted, peeled, sliced

1 naval orange

juice of 1 lemon

1 teaspoon honey

1 small shallot, minced

dash cayenne

dash ground cumin

salt and pepper, to taste

¼ cup olive oil


  1. Zest the orange and set the zest aside. Cut a thin slice off each end of the orange and set it flat on a cutting board. Using a sharp knife, carefully follow the peel of the orange, trying to retain the round shape, from the top to the bottom of the orange. Repeat all the way around the orange. Once completely peeled, hold the orange in your left hand (right hand if you are a lefty) over a small bowl and, using a paring knife, carefully cut between each membrane to remove a clean segment, repeat until all segments are removed. Squeeze any excess juice from the remainder of the orange. Separate the segments from the juice and set aside.

  2. To make the dressing, combine the reserved orange juice, zest, lemon juice, honey, shallot, cayenne, cumin, salt and pepper in a small mixing bowl. Whisk in the olive oil until emulsified. *Dressing can be made day in advance

To assemble salad, in a medium mixing bowl combine the arugula, orange segments, pumpkin seeds, and citrus dressing. Season with salt and pepper and toss well. Divide between two plates and top with slices of avocado.


Garlic Baked Oysters

Pair with Bonny Doon Gravitas White Blend. Serves 2


6 oysters, washed, shucked, oysters left in shells

¼ cup panko bread crumbs*

2 tablespoons grated parmesan

1 teaspoon chopped parsley

1 tablespoons chopped chives

ground black pepper to taste

4 tablespoons unsalted butter, melted

2 cloves garlic, minced

1 lemon, cut in wedges

hot sauce, optional


  1. Preheat oven on BROIL and place rack in the 2nd highest position. Place a large crumbled up piece of tin foil onto a sheet tray and arrange the 6 oysters, in their shells, over the tin foil (this creates a stable bed for the oysters so they don’t tip over).

  2. In a small bowl combine the panko, parmesan, parsley, chives and black pepper. Set aside. In another small bowl combine the melted butter and garlic.

  3. Top each oyster with the bread crumb mixture and then drizzle over a spoonful of the garlic butter.

  4. Place under the broiler 5 to 7 minutes, until the topping is golden brown and oysters are cooked through. Serve with lemon wedges and hot sauce.

*gluten-free panko can be substituted


New York Strip with Blue Cheese Butter and Roasted Vegetables

Pair with Double Canyon Cab. Serves 2.


2 10-ounce New York strip steaks, remove from fridge 30 min before cooking

1 stick unsalted butter, room temperature

¼ cup blue cheese

2 tablespoons chopped parsley

2 tablespoons chopped chives

1 sweet potato, cut into 1-inch chunks

2 parsnips, peeled and cut into 1-inch chunks

1 red onion, cut into 1-inch chunks

2 cups brussel sprouts, cut in half

olive oil, as needed

salt and pepper, to taste


  1. Preheat oven to 425. Line a sheet tray with tin foil. Combine the sweet potato, parsnips, red onion, and Brussel sprouts in large bowl with a good drizzle of olive oil, salt and pepper. Spread out in single layer on the sheet tray. Roast 25 to 30 minutes, until lightly caramelized and tender.

  2. While vegetables are roasting, place a cast iron or heavy bottomed sauté pan over medium-high heat. Liberally season the steaks with salt and pepper on all sides. Add a tablespoon of olive oil and a tablespoon of butter into the heated pan. As soon as the butter foams, place the steaks into the pan. Allow the steaks to cook 3 to 4 minutes, do not move them. Flip and repeat. Baste the steaks with the rendered fat in the pan and then remove to a cutting board. Allow to rest for 10 minutes.

  3. While steak is resting, combine remaining butter, blue cheese, parsley, chives, salt and pepper in a small bowl and mix well.

  4. To serve, divide the vegetables between two plates. Slice the steaks against the grain and lay out on top of the vegetables. Top each steak with a good dollop of the butter and enjoy! 

Tip: any left over butter can be rolled in plastic wrap and kept in freezer for 3 months.