With countless wine labels out there I always find myself searching for a new discovery, and as a Chef, there\u2019s much more to wine than just the taste.\u00a0 I delve deep and learn all about the winery, who made it, where the wine came from, and recipes to pair with it.\u00a0 I\u2019ve recently stumbled upon The Dreaming Tree wines, a sustainable winery with beautiful California wines.\u00a0 It\u2019s no surprise that I want to \u201cDive In\u201d to this label, considering Dave Matthews is behind it in a collaborative effort with New Zealand native Sean McKenzie.\u00a0 They both seek to preserve California\u2019s most prestigious growing regions and you can see their respective styles through the portfolio\u2019s stellar line up. The Dreaming Tree prides itself on sustainability using recycled paper for their labels, lighter bottles, recyclable corks, and partners with environmental organizations such as The Wilderness Society and Living Lands & Waters.<\/p>\n
Dreaming Tree offers a variety of wines, all from California: Crush, a red blend; Everyday, White Wine from the Central Coast; Cabernet Sauvignon; Pinot Nior; and Chardonnay from Central Coast.\u00a0 Crush may have been my favorite \u2013 full-bodied with raspberry jam and vanilla oak flavors, it also has juicy mixed berry flavors.\u00a0 The 2013 growing season was dry and began an earlier-than-expected spring, producing high quality grapes with great tannin maturity.\u00a0 This wine pairs perfectly with barbecue ribs, Vietnamese-style pork sandwiches, or vegetarian stuffed poblano peppers.<\/p>\n
For the white wine lover, try the Chardonnay, a golden straw color with fresh pear and white peach flavors.\u00a0 This one pairs well with grilled seafood; goat cheese and mushroom pizza; herb-roasted chicken; or stone fruit, ricotta, and arugula salad.<\/p>\n
The Dreaming Tree strives to create the full culinary experience and has collaborated with the head chef of the Dave Matthews Band, Fiona Bohane.\u00a0 She has shared some of Dave\u2019s favorite recipes to pair with his wines.\u00a0 So for those who dream meeting Dave, here\u2019s the next best thing.<\/p>\n
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Tortilla Crusted Halibut with Tomatillo Salsa & Cilantro-Lime Cream<\/strong><\/p>\n by Chef Fiona Bohane<\/p>\n (Serves 4 people; pair with Dreaming Tree Chardonnay)<\/p>\n \u00a0<\/strong><\/p>\n Ingredients:<\/strong><\/p>\n Halibut:<\/em><\/p>\n 1 lb. halibut filet, skin removed, cut in four portions<\/p>\n 1 stick unsalted butter<\/p>\n 1\/2 t black pepper<\/p>\n 2 cup Tortilla chips, crushed, fine but not into a powder<\/p>\n 1 t garlic powder<\/p>\n 1 t chili powder<\/p>\n 1\/2 t onion powder<\/p>\n <\/p>\n Tomatillo Salsa:<\/em><\/p>\n 1 1\/2 lbs. Tomatillos<\/p>\n 1\/2 White Onion, rough chopped<\/p>\n 2 cloves Garlic, lightly crushed<\/p>\n 1 Jalapeno, rough chopped, seeds removed depending on taste<\/p>\n 1\/2 bu. Cilantro, rough chop<\/p>\n 1-2 Limes, juiced<\/p>\n <\/p>\n Cilantro-Lime Cream:<\/em><\/p>\n 1\/3 cup Mexican style crema, or sour cream<\/p>\n 1\/2 bu. Cilantro, fine chop<\/p>\n 1\/2 lime, juice and zest<\/p>\n Salt and pepper<\/p>\n <\/p>\n Directions:<\/strong><\/p>\n Cilantro-Lime Cream<\/em><\/p>\n Mix together and refrigerate until ready to use.<\/p>\n <\/p>\n Tomatillo Salsa<\/em><\/p>\n Preheat oven to 350 degrees.\u00a0 Heat cast iron pan over medium-high heat.\u00a0 Place tomatillos, onion, garlic and jalapeno in pan and char lightly, shake pan occasionally.\u00a0 Transfer to the oven and cook for an additional 15-20 minutes until the tomatillos are soft.<\/p>\n Pull from oven and allow to cool completely.\u00a0 Transfer to a blender with the cilantro and half the lime juice. Puree until smooth.\u00a0 Season with lime juice, salt and pepper to taste.\u00a0 Can be made a day in advance.\u00a0 Set aside until ready to serve.<\/p>\n \u00a0<\/em><\/p>\n For the Halibut<\/em><\/p>\n Pre-heat oven to 400 degrees.\u00a0 Melt the butter and allow to cool.\u00a0 Place crushed tortillas in a shallow dish, add garlic powder, chili powder, onion powder and pepper and mix thoroughly.\u00a0 Season the fish on all sides lightly with salt and pepper.\u00a0 Dip the fish in the butter and coat on all sides.\u00a0 Transfer fish to tortilla crumbs and cover with crumbs, pressing the crumbs in as necessary.<\/p>\n After fish is coated. Place on a baking sheet with lightly oiled parchment paper.\u00a0 Bake for 12-15 minutes, until cooked through.\u00a0 Serve immediately, top fish with a spoonful of salsa and a dollop of crema.<\/p>\n Delicious with rice and beans and grilled vegetables.<\/p>\n <\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" With countless wine labels out there I always find myself searching for a new discovery, and as a Chef, there\u2019s … <\/p>\n