{"id":70,"date":"2025-06-10T16:09:00","date_gmt":"2025-06-10T16:09:00","guid":{"rendered":"https:\/\/staceeandco.com\/xr\/?p=70"},"modified":"2026-01-06T23:01:16","modified_gmt":"2026-01-06T23:01:16","slug":"recipes-to-pair-with-cab-franc-suggested-by-chatgpt","status":"publish","type":"post","link":"https:\/\/staceeandco.com\/xr\/recipes-to-pair-with-cab-franc-suggested-by-chatgpt\/","title":{"rendered":"Recipes to Pair with Cab Franc Suggested by ChatGPT"},"content":{"rendered":"\t\t
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After nearly 30 years of farming our Oakville Estate, we\u2019ve come to understand the unique strengths of our vines\u2014and how certain varietals, like Cabernet Franc, have evolved in ways that continue to surprise and inspire us. What began as a quiet blending grape has grown into something truly distinctive, deserving of its own spotlight.<\/p>

Lately, I\u2019ve been thinking a lot about innovation\u2014how new tools can help us see the familiar in new ways. A recent\u00a0New York Times<\/em>\u00a0article explored how chefs are beginning to use AI in the kitchen, including Grant Achatz of Alinea, who described AI as his \u201cfavorite kitchen tool.\u201d Chef Achatz\u2019s willingness to embrace technology as a way to stretch his own creativity was genuinely thought-provoking.<\/p>

Inspired by the article, I turned to ChatGPT with a simple request: Please suggest innovative and inspiring dishes that would pair well with Cabernet Franc. The results were both thoughtful and surprising, grounded in seasonality and delicious-sounding\u2014proving once again that Cabernet Franc\u2019s food-friendly reputation is well earned with the elegance, freshness, and a savory character it provides.<\/p>

Here are a few of the standout pairings that emerged:<\/strong>
\u2022\u00a0 \u00a0Charred beet tartare with horseradish cr\u00e8me fra\u00eeche and smoked salt
\u2022\u00a0 \u00a0Grilled king oyster mushrooms with black garlic and crispy shallots
\u2022\u00a0 \u00a0Green garlic risotto with peas, lemon zest, and fresh tarragon
\u2022\u00a0 \u00a0Grilled trout with salsa verde and fennel pollen
\u2022\u00a0 \u00a0Charred octopus with nduja butter and lemon
\u2022\u00a0 \u00a0Heirloom tomato and grilled peach salad with basil and pine nuts<\/p>

It\u2019s a reminder that while we honor tradition, we\u2019re always looking forward\u2014whether in the vineyard, the cellar, or the kitchen. The suggested recipes are untested by us, so with summer upon us, we will make these dishes in the coming months and share the results on our website and on Instagram. Below are the recipes if you would like to join us in making your own version to pair with our 2022 Crossroads Cabernet Franc. This wine is both generous and grounded, bursting with cranberry, plum, and dried red currants, and anchored by notes of cedar, cocoa, and wild herbs.\u00a0A savory touch of black olive and licorice root adds intrigue, while fine, well-integrated tannins offer structure and balance.<\/p>

We invite you to join us in testing these recipes to pair with our\u00a02022 Crossroads Cabernet Franc<\/a>.<\/p>

-Samantha Rudd

Charred Beet Tartare<\/strong>
Serves: 4
Prep time: 10 min
Cook time: 30 min<\/p>

Ingredients<\/em><\/strong>
\u2022 4 medium beets (about 1 lb), scrubbed
\u2022 2 tbsp olive oil
\u2022 1 small shallot, finely minced (~2 Tbsp)
\u2022 1 Tbsp capers, drained & chopped
\u2022 2 tsp Dijon mustard
\u2022 1 Tbsp Greek yogurt
\u2022 1 Tbsp white wine vinegar
\u2022 1 tsp kosher salt, \u00bd tsp black pepper
\u2022 1 tsp minced fresh herbs (chives or dill)
\u2022 Optional: a pinch of smoked salt<\/p>

Steps<\/em><\/strong>
1. Char or roast the beets \u2013 wrap in foil and roast at 400\u00b0F for 30 min, or char under broiler then steam until tender.
2. Cool, peel, and finely dice beets (\u00bd-cm pieces).
3. In a bowl, whisk shallot, capers, Dijon, mayo\/yogurt, vinegar, salt, and pepper.
4. Fold in beets and herbs gently. Chill 15-30 min to meld flavors.
5. Serve in a ring mold or alongside greens; top with extra herbs or smoked salt.<\/p>


Grilled King Oyster Mushrooms with Black Garlic & Crispy Shallots<\/strong>
Serves: 2\u20133
Prep time: 10 min
Cook time: 20 min<\/p>

Ingredients<\/em><\/strong>
\u2022 3 large king oyster mushrooms (\u224812 oz total)
\u2022 2 Tbsp duck fat or unsalted butter
\u2022 2 shallots, minced
\u2022 1 Tbsp black garlic pur\u00e9e
\u2022 \u00bc cup dry white wine
\u2022 \u00bd cup low-sodium chicken or vegetable stock
\u2022 1 tsp miso paste (optional)
\u2022 Salt and pepper to taste<\/p>

Steps<\/em><\/strong>
1. Trim stems; slice mushrooms lengthwise (~\u00bd-inch thick).
2. Season with salt & pepper. Heat fat in medium-hot skillet or grill pan; sear 3 min per side until golden. Transfer to plate.
3. In same pan, add shallots and black garlic paste; saut\u00e9 until fragrant (~2 min).
4. Deglaze with wine, add stock, simmer until reduced by half (~5 min). Stir in miso if using.
5. Return mushrooms to pan, coat in sauce. Serve hot.


Green Garlic Risotto with Peas, Lemon & Tarragon<\/strong>
Serves: 4
Prep time: 5 min
Cook time: 35 min<\/p>

Ingredients<\/em><\/strong>
\u2022 1 Tbsp olive oil
\u2022 1 small onion or 2 stalks green garlic, minced
\u2022 1 cup Arborio rice
\u2022 \u00bd cup dry white wine
\u2022 \u22484 cups warm vegetable or chicken broth
\u2022 1 cup frozen peas
\u2022 Zest + juice of 1 lemon
\u2022 2 Tbsp fresh tarragon, chopped
\u2022 2 Tbsp butter
\u2022 \u00bd cup grated Parmesan
\u2022 Salt & pepper<\/p>

Steps<\/em><\/strong>
1. Heat oil; saut\u00e9 onion\/green garlic until translucent.
2. Add rice, stir 1 min.
3. Pour in wine; stir until absorbed.
4. Add broth one ladle at a time, stirring until creamy (about 25 min).
5. Stir in peas, lemon, tarragon, butter, and cheese off-heat. Season and garnish.<\/p>


Grilled Trout with Salsa Verde & Fennel Pollen<\/strong>
Serves: 2\u20134
Prep time: 10 min
Cook time: 10 min<\/p>

Ingredients<\/em><\/strong>
\u2022 2 whole trout (6\u20138 oz each), cleaned
\u2022 2 Tbsp olive oil
\u2022 Salt, black pepper
\u2022 2 lemons, sliced
\u2022 2 Tbsp chopped fennel fronds + 1 tsp fennel pollen
\u2022 Salsa Verde: \u00bd cup parsley, \u00bc cup basil, 2 Tbsp capers, \u00bd garlic clove, 2 Tbsp lemon juice, \u00bd cup olive oil, salt<\/p>

Steps<\/em><\/strong>
1. Stuff trout cavities with lemon & fennel fronds; brush with oil & season.
2. Grill over medium-high heat 8\u201310 min, flipping halfway.
3. Whisk salsa ingredients.
4. Serve trout topped with salsa and dusted with fennel pollen.<\/p>


Charred Octopus with \u2019Nduja Butter<\/strong>
Serves: 2\u20134
Prep time: 15 min + tenderizing
Cook time: 50\u201375 min tenderizing + 10 min grilling<\/p>

Ingredients<\/em><\/strong>
\u2022 2 lb octopus, cleaned
\u2022 1 Tbsp olive oil
\u2022 1 Tbsp dried oregano
\u2022 1 Tbsp \u2019nduja + 1 Tbsp unsalted butter
\u2022 Lemon wedges<\/p>

Steps<\/em><\/strong>
1. Simmer octopus in water ~60\u201375 min until tender.
2. Drain and pat dry.
3. Marinate with oil and oregano, 15 min.
4. Melt \u2019nduja and butter together.
5. Grill octopus 2\u20133 min per side, basting with \u2019nduja butter. Serve with lemon.<\/p>


Heirloom Tomato & Grilled Peach Salad with Basil & Pine Nuts<\/strong>
Serves: 4
Prep time: 10 min
Cook time: 5 min

Ingredients<\/em><\/strong>
\u2022 3 firm-ripe peaches, halved & pitted
\u2022 3 heirloom tomatoes, cut in wedges
\u2022 \u00bc cup pine nuts (or almonds), toasted
\u2022 1 Tbsp olive oil + extra for dressing
\u2022 1 Tbsp white wine or champagne vinegar
\u2022 \u00bc cup fresh basil, chopped
\u2022 Salt & pepper
\u2022 Optional: \u00bc cup crumbled mozzarella or burrata

Steps<\/em><\/strong>
1. Grill peaches cut-side down 1\u20132 min per side until caramelized.
2. Arrange tomatoes and peaches on platter.
3. Drizzle oil and vinegar; season.
4. Sprinkle basil, nuts, and cheese if using.<\/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":"

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