News, reviews, and updates from the estate.

Cooking with Crosby Roamann: Venison Chili
This Venison Chili from Miss Allie’s Kitchen is now my go-to venison chili. Even Juliana and the girls were super-impressed with the tones and flavors in this game-meat dish. The key is really the pinch of cinnamon and the addition of citrus on the meat – both are light touches that come through nicely on the palate. I made some minor alterations to the original – most notably the addition of a pound of deer strap steak that we received from friends Robert and Toffler Alvarez. Thanks guys!
Ingredients
- 2 Tbsp. olive oil
- 1 yellow onion, diced
- 2 green bell peppers, diced
- 1 lb. ground venison
- 1 lb. deer strap
- 6 garlic cloves, minced
- 2 Tbsp. chili powder
- 1 Tbsp. cumin
- 1 tsp. sweet paprika
- ½ tsp. cinnamon (mandatory)
- 1 and ½ tsp. salt
- ½ tsp. pepper
- 3 Tbsp. tomato paste
- 2 tsp. Worchestershire sauce
- 1 orange, juiced (yes !!)
- 1 lime, juiced (yes !!)
- 2 cups (or one box) beef stock
- 1 box 13.8 oz. diced tomatoes, drained
- One can 15 oz. black beans, drained and rinsed
- One can 15 oz. kidney beans, drained and rinsed
Prep
- Heat the olive oil in a large pot over medium heat.
- Add the onion and peppers and cook until the onions start to brown on the edges, about 5-7 minutes. Then, add the ground venison and deer strap and brown on all side
- Once the venison is browned add the garlic, chili powder, cumin, paprika, cinnamon, salt, and pepper. Sauté for a couple minutes. Add the tomato paste. Cook for an additional minute, incorporating the tomato paste.
- Then, deglaze the pot with Worchestershire sauce, orange juice, and lime juice. Scrape the bottom of the pot and add the stock, tomatoes, and beans.
- Stir well and bring the chili to a boil. Once boiling, reduce the heat to low, cover partially with a lid and let the pot simmer on low for an hour
- Ladle up generous portions, top with your favorite chili toppings, and serve.

Cooking with Crosby Roamann: Feta Cheese Toast
Feta Cheese Toast
- Tablespoon butter
- 4-6 slices good bread, about ½ inch thick, toasted
- 4-6 slices good prosciutto
- Garlic powder to taste
- Maldon sea salt to taste
- Cracked fresh pepper to taste
- Ground cumin pinch to taste
- Dry oregano or fresh garnish to taste
- 2 tablespoons Olio Nuovo or good olive oil
- Leftover crumbled Feta cheese, about 4 oz.
Prep
- Place 1 tablespoon butter on a large plate and microwave on high for 40 seconds
- Meanwhile, toast 4-6 pieces of good bread, like a sourdough boule.
- Place the toast in the butter and sprinkle a pinch of garlic salt on them, then flip them over, and place a piece of prosciutto on each slice of toast, tucking the edges of the prosciutto under the bread.
- Layer on your crumbled Feta cheese generously.
- Sprinkle the tops with Maldon Sea Salt, cracked fresh pepper, a touch of ground cumin (just a little pinch!) and a touch of dry (we used fresh) oregano (use a little more if you want a garnish).
- Then drizzle your best olive oil (we used our Olio Nuovo from 2023) generously over the tops of the toast – about 2 tablespoons worth.
Et voila! Feta Cheese Toast. We paired this with our Tuna Puttanesca, pictured below, and a bottle of good old Merlot. What I love about these little dishes is that I had everything I needed to make them at home. They are so simple and delicious and comforting and we didn't even have to go grocery shopping for anything! Did you know, "Puttanesca translates as “in the style of the whore.” The name derives from the Italian word puttana which means whore. Puttana in turn arises from the Latin word putida which means stinking." But boy, what a dish! xo

Cooking with Crosby Roamann: West Coast Style Gefilte Fish
There is one common staple in our house over Passover, and that is gefilte fish. Traditionally, I make enough for everyone, and then am the only one to eat it. But that’s ok. These things take time. I didn’t love, or even like, or even try, gefilte fish when I was a kid either.
When we lived in NY, it was easy enough to purchase really good gefilte from one of our local grocers, but here in wine country – no such luck. So, I took to making it myself from scratch when we moved here. The first versions weren’t very good -- it turned out to be nearly impossible to find the traditional fish in the right quantities in California. So, I adapted.
Our recipe is a “west coast” adaptation of the basic gefilte recipe from the great book The Gefilte Manifesto. All of the ingredients are easy to find at almost any good fishmonger and grocer this time of year.
Enjoy, and happy pesach.
West Coast Style Gefilte Fish
For the fish stock
- 1 lb spine and head, Halibut bones
- 4 qts water
- 1 Tbsp kosher salt
- 2 small onions
- 4 medium whole carrots
- 3 Tbsp sugar
Add all ingredients and simmer for 45 minutes. Strain the stock and remove the carrots, cutting them into 1” pieces and set ting them aside. Discard the remaining solids and return the stock to the stove top.