Korbel's Chef Robin Lehnhoff-McCray serves up a refreshing Orzo Pasta with Tangerine Vinaigrette Print

Korbel Deli PatioA refreshing glass of bubbly tickles your nose. Tantalizing salads and sandwiches tempt you with fresh flavors. Your table is tucked among the redwoods on a desk overlooking vineyards. You can only be at one place: the picturesque Korbel Delicatessen. If you haven’t yet had the pleasure of having a lunch on the patio at Korbel, it’s something to put on your bucket list. The varied menu means whatever is being served will be delightful. This fabulous atmosphere feels like you’re on vacation. Pop in the tasting room after lunch for a free tour of this historic property. Here is one of the tasty salads you can make at home. But do take a drive to the Russian River and plan on lunch at the Korbel Deli.

Chef Robin Lehnhoff-McCray works as Executive Chef in charge of special events and the Korbel Delicatessen and Market.  She takes pride in carefully pairing foods prepared with fresh local ingredients with wines for smaller intimate groups up to thousands of people for events at all of  Korbels’  family of wineries  She is often challenged to prepare meals that aren’t traditionally thought to pair well with wines. Chef Robin enjoys the challenge and the opportunity to show people that you can enjoy many different wines with many different foods.

Orzo Pasta with Dry Fruit, Nuts, Asiago and Tangerine VinaigrettePrint

Orzo Pasta with Dry Fruit, Nuts, Asiago and Tangerine VinaigrettePair with Korbel Brut Rosé

2 pounds Orzo or Rosamarino pasta, cooked, cooled

½  cup dry apricots, chopped

½ cup golden raisins

½ cup dry cranberries

1 bunch fresh mint, chiffonade

1 T fresh chopped garlic

4 ozs. Grated asiago cheese

½ cup toasted pinenuts

½ cup toasted chopped walnuts

1 cup Tangerine Vinaigrette (recipe below)

Salt and Pepper to taste

Combine all ingredients in a large bowl. Chill for 1 hour then serve.

Tangerine Vinaigrette

1 T tangerine zest

1 T whole grain mustard

2 T tangerine juice

½ cup white balsamic vinegar

1 tsp fresh parsley, chopped

1 ¼ cup extra virgin olive oil

salt and pepper to taste

Combine zest, mustard, juice, vinegar, and parsley. Slowly whisk in olive oil. Season to taste with salt and pepper.

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