Convergence
Vineyards
P. (209) 245-3600
F. (209) 245-3570
Tasting Room
Operating Hours
Fri., Sat. & Sun.
10am - 5pm
con·ver·gence n.
To come together towards a common point or result.
A meeting of
water, lands,
ideas, and people.
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Jamie's Famous Recipes Corn Chowder with Leeks | Loaded Pizza Soup | Braised Short Ribs A delightful Spring Soup for Chilly Nights 1 Pound Bag Frozen Corn Kernels Sauté the Bacon in a Dutch Oven over Medium-High heat until crisp. Enjoy with a glass of Convergence Vineyards Sauvignon Blanc All of your favorite Pizza Toppings in one incredibly easy soup. 2 Tablespoons Olive Oil Heat a soup pot to medium heat and add the Olive Oil. Brown and crumble the sausage, draining off the excess fat. Add the Pepperoni and Ham, cooking for 2 minutes. To serve, ladle the soup in the bowls and top with Cheddar Cheese and Parsley. Enjoy with a glass of Convergence Vineyards Barbera. Recipe courtesy of Jamie Concannon of Convergence Vineyards [back to top] Short Ribs Braised in Petite Syrah with Bacon, Carrots, and Pearl Onions 4 pounds bone-in short ribs Bacon, Pearl Onion, and Carrot Garnish Preheat oven to 450 degrees. Arrange the short ribs in a single layer on a flameproof roasting pan and season with salt and pepper. Roast until the meat begins to brown, about 45 minutes; drain off all the liquid and fat with a bulb baster. Flip ribs over and continue to roast another 15 – 20 minutes until the other side is nicely brown. Reduce oven temp to 300 degrees. Transfer the ribs to a large plate and cover loosely. Drain off all the fat into a small bowl and reserve. Place the roasting pan on 2 stovetop burners set at a low to medium heat; add the wine and bring to a simmer, deglazing the pan. Set the roasting pan with the reserved wine aside. Heat 2 tablespoons of the reserved fat in a large ovenproof Dutch oven over medium-high heat; add the onions, carrots, and celery. Sauté, stirring occasionally, until the vegetables soften, about 12 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the flour until combined, about 45 seconds. Stir in the wine from the roasting pan, the chicken broth, tomatoes, rosemary, thyme, bay leaves, tomato paste, and salt and pepper to taste. Bring to a boil and add the short ribs, completely submerging the meat in the liquid, return the liquid to a boil, cover the pot, place it in the oven and simmer until the ribs are tender, 2 – 2 1/2 hours. Transfer pot to a wire rack and cool, partially covered, until warm, about 2 hours. Transfer the ribs from the pot to a large plate, removing the excess vegetables that may cling to the meat; discard any loose bones that may have fallen away from the meat. Strain the braising liquid into a medium bowl pressing out the liquid from the solids; discard the solids. To prepare the garnish and finish the dish: cook bacon in a Dutch oven over medium heat until just crisp. Remove with a slotted spoon to a plate lined with paper towels. Add the pearl onions, carrots, sugar, and salt to the Dutch oven; increase the heat to high and sauté stirring occasionally, until browned, about 5 minutes. Add the ribs and reserved liquid and return to a simmer. Gently stir in the bacon. Simmer an additional five minutes and serve over warm mashed potatoes. Garnish with a Rosemary sprig. Enjoy with a glass of Convergence Vineyards Petite Sirah. Moroccan Chicken with Olives 1 1/2 Tsp each, Cinnamon, Ginger, and Cumin In a small bowl mix Cumin, Cinnamon, Ginger, Salt, Pepper, and Flour. Cube Chicken and coat in spices. In a large Saute pan over medium-high heat, add olive oil to coat the bottom and add chicken. Saute until brown on all sides. Remove chicken to a plate and keep warm. In the same pan, Saute the onion and garlic for 2 minutes. Next add the bay leaves, saffron, olives, red pepper flakes, Sauvignon Blanc, and chicken stock. Stir in leftover flour and spices from the chicken coating. Cover and cook for 5 minutes, add chicken and cook for an additional 5 minutes. Serve over rice. Enjoy. Recipe courtesy of Jamie Concannon of Convergence Vineyards [back to top] 1 pound pasta, your favorite shape When pasta water boils, add salt then pasta. Cool until slightly undercooked – pasta will continue to cook when combined with cheese sauce. Drain pasta. For the cheese sauce, melt butter in a medium saucepan and stir in flour. Whisk in milk and Rosemary. Bring to a bubble. Cook to thicken milk, 2 – 3 minutes. Add Gouda, Cheddar, Cream Cheese. Stir to melt cheeses. Add to pasta and stir to combine. Pour into serving dish and sprinkle with parsley and Parmesan. Optional – top with bread crumbs and place under broiler to brown. Serve with a glass of Convergence Vineyards Zinfandel – Enjoy Asparagus Soup with Sauvignon Blanc, Lemon Crème Fraiche and a Parmesan Crisp ¼ cup (1/2 stick) of butter ¼ cup crème fraiche or sour cream Melt butter in large heavy saucepan over medium-low heat. Add shallots and sauté until soft, approximately 5 minutes. Add asparagus and coriander, stirring for an additional minute. Add broth and wine, cover and simmer on low until asparagus is tender, about 5 minutes. Cool Slightly. Drain asparagus and shallots, reserving cooking liquid. Puree asparagus in batches adding enough reserved liquid to cover. Season with salt and pepper. Keep warm. Stir crème fraiche, lemon juice, and zest in small bowl. Divide soup among bowls. Top with a dollop of lemon crème fraiche and serve with a Parmesan Crisp. Parmesan Crisps Pour a heaping tablespoon of parmesan on lightly greased saute pan. Cook until lightly golden and bubbly. Remove from heat and cool. Serve with a glass of Convergence Vineyards Zinfandel – Enjoy A Convergence in the Pan, Chicken with Asparagus, Bacon, and Olives An easy weeknight dish that can be adjusted using white or red wine, depending on what you are serving with dinner. Serves 2, but you can make enough for 4 or 6, just double or triple the recipe. 2 boneless and skinless chicken breasts Slice the chicken into 3 finger sized pieces, but ensure that you keep it as one piece, fan it out. This will help the chicken cook much faster. Season with salt and pepper. Heat a medium-sized frying pan, add some olive-oil, and brown the chicken on all sides. Place the bacon around the chicken to brown at the same time. Turn up the heat and add the asparagus, tomatoes, olives and basil, and butter, sauté for 30 seconds to a minute, just until the butter melts. Turn off the heat and add a splash of wine to make a sauce, squishing a few of the tomatoes to finish it off. Serve with a sprig of basil and a nice glass of Convergence Vineyards Mourvedre. |