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Gold Medal Wine Club
Impersonating:
1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Vermeil  2009 Proprietary Red Blend XXXIV
Vermeil 2009 Proprietary Red Blend
Vermeil Wines
XXXIV

$39.00

Last Call
Platinum
Renteria 2012 Chardonnay Los Carneros
Renteria2012 Chardonnay
Renteria Wines
Los Carneros

$34.00

Last Call
Platinum
Chapel Hill 2012 Proprietary White Blend 'il Vescovo'  - Australia
Chapel Hill2012 Proprietary White Blend
Australia December 2013
'il Vescovo' - Australia

$20.00

Last Call
International
Santa Barbara Gift Set Collection 2 Accoladed Wines & Gourmet Delights
Santa Barbara Gift Set Collection
GMWC
2 Accoladed Wines & Gourmet Delights

$84.45

Iron Horse 2007 Sparkling Wine Blanc de Blancs
Iron Horse2007 Sparkling Wine
Iron Horse 2007 Ocean Reserve
Blanc de Blancs

$34.00

Special
Platinum
Membership Rewards

Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

*Does not apply to Sale or Specials wines.

Ballard Beef Wellington

Ballard Lane Wines


Ingredients

10 oz. shiitake mushrooms, chopped
2 Tbs. unsalted butter
1 shallot, finely chopped
2 cloves garlic, finely chopped
2 Tbs. sherry
Salt and pepper
2 sheets puff pastry, thawed
8 oz. pate, broken apart
¾ lb. deli roast beef
2 large eggs


Instructions

Preheat oven to 450 degrees. Melt butter in large skillet over medium heat, and add shallots and garlic. Cook until soft. Add mushrooms and cook until browned. Add sherry and season with salt and pepper. Line baking sheet with parchment, and roll puff pastry dough to cover baking sheet. Spread pate on puff pastry sheet, leaving a half-inch border. Top with mushroom mixture, then the roast beef. Brush egg on edges. Cover the top with final puff pastry sheet. Brush top with egg and pinch to seal the edges. Bake until browned on top, about 20 minutes. Recipe provided by Ballard Lane Winery.



    Suggested Pairings

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