Join Chef Rafael Molina and Winemaker Isadora Frias for a relaxed, elevated virtual evening celebrating food, wine and connection. We will be showcasing how to prepare a two course virtual wine dinner from our flagship property in Napa Valley. Below are the recipes that will be demonstrated, and ingredients consolidated into a shopping list. Prepare ingredients in advance so you can cook along with us live.
April 8, 2026
4 PM PT / 7 PM ET
Creamy Potato Leek Soup with Fresh Herbs & Olive Oil
Serves 5
A comforting classic made with Yukon Gold potatoes, slow-cooked leeks, and fresh herbs, finished with cream and olive oil for a rich and velvety texture.
Wine Pairing: ONEHOPE Russian River Valley Chardonnay
Why The Pairing Works
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Texture meets texture - smooth, creamy, subtle richness
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Chardonnay’s acidity balances the weight of the soup
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Subtle flavors of the soup allow the wine to shine
Ingredients
For the Soup
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5 Yukon Gold potatoes, peeled and quartered
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4 leek stalks, halved lengthwise, sliced, and washed thoroughly
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1 yellow onion, julienned (thinly sliced)
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1 stick butter
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2 cups heavy cream
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3 cups vegetable stock
For the Aromatics
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6 sprigs fresh thyme
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1 sprig rosemary
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6 cloves garlic
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2 bay leaves
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1 tablespoon whole peppercorns
To Finish
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½ cup extra virgin olive oil
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Salt to taste
Preparation
Prep Ahead Tip: If you’d like to get a head start before we go live, complete Steps 1 & 2 in advance.
1. Sauté the Leeks and Onion
Place a large soup pot or Dutch oven on the stove over medium-low heat. Add the stick of butter and allow it to melt completely.
Add the sliced leeks and onion to the pot. Cook slowly for about 15 minutes, stirring occasionally. The vegetables should become soft, fragrant, and slightly translucent, but not browned.
2. Prepare the Herb Bundle
Place the thyme, rosemary, garlic cloves, bay leaves, and peppercorns into a piece of cheesecloth.
Gather the corners of the cloth and tie it into a small bundle. This bundle allows the herbs to flavor the soup while making them easy to remove later.
3. Simmer the Soup
Add the potatoes, herb bundle, heavy cream, and vegetable stock to the pot with the softened leeks and onions.
Increase the heat to medium and bring the soup to a gentle simmer. Cook for about 20–25 minutes, or until the potatoes are very tender and easily pierced with a fork.
Once cooked, remove and discard the herb bundle.
4. Blend Until Smooth
Using an immersion blender, blend the soup directly in the pot until smooth.
Alternatively, carefully transfer the soup to a blender in batches, blending until silky and creamy.
While blending, slowly drizzle in the extra virgin olive oil to give the soup a rich, velvety texture.
Season with salt to taste.
5. Serve
Ladle the soup into bowls and finish with a small drizzle of olive oil or freshly cracked pepper if desired.
Serve warm and enjoy.
Crispy Salmon with Creamy Cauliflower Purée with Bacon, Mushrooms & Wilted Spinach
Serves 2
A comforting yet elegant dish featuring crispy skin salmon served over a silky cauliflower purée with sautéed mushrooms, bacon, and spinach.
Wine Pairing: ONEHOPE Russian River Valley Pinot Noir
Why The Pairing Works
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Mushrooms mirror Pinot’s earth-driven character
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Pinot’s acidity balances salmon’s richness
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Earthy mushroom notes echo wine aromatics
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Soft tannins complement the dish without overpowering
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The wine’s red fruit brightens the savory depth
Accessible Substitutions
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Cremini or button mushrooms
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Mashed potatoes could replace cauliflower purée
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Swap salmon for chicken if preferred
Ingredients
For the Salmon
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2 salmon fillets (skin on)
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Salt and freshly ground black pepper
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Olive oil
For the Cauliflower Purée
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½ head cauliflower, chopped into small florets
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1 yellow onion, diced
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2 tbsp olive oil
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1 cup heavy cream
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Salt and pepper to taste
For the Sautéed Vegetables
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½ cup mushrooms (King Trumpet or your favorite variety), sliced
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¼ cup bacon, cooked and chopped
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1 cup fresh spinach
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1 tbsp olive oil
Preparation
Prep Ahead Tip: To make cooking along easier during the live class, complete Step 1 ahead of time.
1. Prepare the Cauliflower Purée
Heat 2 tablespoons olive oil in a saucepan over low to medium heat. Add the diced onion and chopped cauliflower and cook for about 10 minutes, stirring occasionally, until the onion is soft and the cauliflower begins to tenderize.
Pour in the heavy cream and continue cooking on low heat for 15 minutes, allowing the cauliflower to become very soft.
Blend the mixture using a blender or immersion blender until completely smooth and creamy. Season with salt and pepper to taste and keep warm.
2. Cook the Salmon
Preheat the oven to 350°F.
Pat the salmon fillets dry with a paper towel and season both sides with salt and pepper.
Heat a small amount of olive oil in an oven-safe skillet over medium heat. Once hot, place the salmon skin-side down in the pan.
Cook for about 8 minutes without moving the fish so the skin becomes crispy. Carefully flip the salmon and transfer the pan to the oven.
Finish cooking in the oven for about 5 minutes, or until the salmon is just cooked through.
3. Sauté the Vegetables
While the salmon finishes in the oven, heat 1 tablespoon olive oil in a skillet over medium heat.
Add the bacon, mushrooms, and remaining cauliflower and sauté for about 5 minutes, stirring occasionally, until the mushrooms are tender.
Add the spinach and cook for about 1 minute, just until wilted.
4. Plate and Serve
Spoon a generous layer of creamy cauliflower purée onto each plate.
Place the crispy salmon fillet on top or alongside the purée and finish with the sautéed vegetables.
Serve immediately and enjoy.
Shopping List
PRODUCE
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5 Yukon Gold potatoes
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4 leek stalks
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2 yellow onions
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½ head cauliflower
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½ cup mushrooms (King Trumpet or your favorite variety. Cremini or butter mushrooms also work)
- 1 cup fresh spinach
HERBS
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6 sprigs fresh thyme
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1 sprig rosemary
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6 cloves garlic
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2 bay leaves
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1 tablespoon whole peppercorns
- Salt and freshly ground black pepper
PACKAGED
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3 quarts vegetable stock
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½ cup + 3 tablespoons extra virgin olive oil
DAIRY
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1 stick butter
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3 cups heavy cream
PROTEINS
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2 salmon fillets (skin on)
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¼ cup bacon
