{"id":4111,"date":"2025-04-16T00:38:00","date_gmt":"2025-04-16T00:38:00","guid":{"rendered":"https:\/\/staceeandco.com\/xr\/?p=4111"},"modified":"2026-01-05T23:47:18","modified_gmt":"2026-01-05T23:47:18","slug":"top-chef-contestant-vincenzo-losetos-recipes-for-the-2023-crossroads-sauvignon-blanc-2022-cabernet-sauvignon","status":"publish","type":"post","link":"https:\/\/staceeandco.com\/xr\/top-chef-contestant-vincenzo-losetos-recipes-for-the-2023-crossroads-sauvignon-blanc-2022-cabernet-sauvignon\/","title":{"rendered":"Top Chef Contestant Vincenzo Loseto’s Recipes for the 2023 Crossroads Sauvignon Blanc & 2022 Cabernet Sauvignon"},"content":{"rendered":"\t\t
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Spring has arrived in Napa Valley, bringing with it a season full of excitement and new beginnings \u2014 the promise of the 2025 vintage, the debut of PRESS\u2019 new culinary marketplace and caf\u00e9, Under-Study, in St. Helena, and a spotlight moment for our Chef de Cuisine, Vincenzo Loseto, as he competes on season 22 of Top Chef.<\/p>

A native of Massapequa, Long Island, Vincenzo grew up immersed in his Italian heritage and a deep connection to the water \u2014 fishing, clamming, and savoring the coastal way of life. He went on to graduate from The Culinary Institute of America in Hyde Park, and quickly joined the team at NoMad NYC as Sous Chef. During his time at NoMad, he won the 2016 Ment’Or Young Chef Competition, and shortly after, he worked as assistant to Chef Mathew Peters on Team USA, helping secure the nation\u2019s first-ever gold medal at the 2017 Bocuse d’Or.<\/p>

Following these milestone, Vincenzo became Sous Chef under Daniel Humm at the three-Michelin-starred Eleven Madison Park, until Chef Tessier called him to join the team at PRESS as Chef de Cuisine. Last year, after several former colleagues competed in Top Chef, he was encouraged to apply and was selected as part of the season 22 cohort. As a team, it\u2019s been a surreal experience watching Vincenzo\u2019s Top Chef journey. Though we all work closely with him, he\u2019s sworn to secrecy about the competition \u2014 so we find ourselves just as eager and nervous as everyone else, watching each episode unfold.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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In celebration of the release of our 2023 Crossroads Sauvignon Blanc and 2022 Crossroads Cabernet Sauvignon, we asked Vincenzo to craft special pairings that reflect his culinary journey and his time on Top Chef.<\/p>

To pair with the Sauvignon Blanc, he created a vibrant and refreshing scallop dish. The citrus notes of the wine are elevated by the brightness of yuzu juice, a gentle heat from jalape\u00f1o, and the richness of pistachios \u2014 all working in harmony with the natural sweetness of the scallops. This dish made its debut on the Jeopardy episode of Top Chef, giving you a unique opportunity to recreate and taste a piece of the show at home.<\/p>

For the Cabernet Sauvignon, Vincenzo presents a flavorful pairing of ribeye cap, roasted oyster mushrooms, and ssamjang \u2014 a Korean-inspired dish that reflects his deep appreciation for the cuisine. \u201cKorean food has always been one of my favorites,\u201d he says. \u201cBack in NYC, my coworkers and I would head to Korea Town after long shifts and eat Korean BBQ until 4 a.m.\u201d After tasting this dish, I can tell you, make a double recipe of the Ssamjang Sauce \u2014 it\u2019s truly exceptional.<\/p>

These dishes are a wonderful way to cook, connect, and share moments around the table with the people you love \u2014 just as we hope you\u2019ll share our wines.<\/p>

Enjoy the season, the food, and, most of all, the wine.<\/p>

All the best,<\/strong><\/p>

Samantha Rudd<\/strong><\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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– CABERNET SAUVIGNON<\/a>
– SAUVIGNON BLANC<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

…<\/p>\n","protected":false},"author":1,"featured_media":3878,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[47],"tags":[],"class_list":["post-4111","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/staceeandco.com\/xr\/wp-json\/wp\/v2\/posts\/4111","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/staceeandco.com\/xr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/staceeandco.com\/xr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/staceeandco.com\/xr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/staceeandco.com\/xr\/wp-json\/wp\/v2\/comments?post=4111"}],"version-history":[{"count":40,"href":"https:\/\/staceeandco.com\/xr\/wp-json\/wp\/v2\/posts\/4111\/revisions"}],"predecessor-version":[{"id":8096,"href":"https:\/\/staceeandco.com\/xr\/wp-json\/wp\/v2\/posts\/4111\/revisions\/8096"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/staceeandco.com\/xr\/wp-json\/wp\/v2\/media\/3878"}],"wp:attachment":[{"href":"https:\/\/staceeandco.com\/xr\/wp-json\/wp\/v2\/media?parent=4111"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staceeandco.com\/xr\/wp-json\/wp\/v2\/categories?post=4111"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staceeandco.com\/xr\/wp-json\/wp\/v2\/tags?post=4111"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}