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Gold Medal Wine Club
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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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Fess Parker 2012 Estate Chardonnay ASHLEY'S
Fess Parker2012 Estate Chardonnay
Fess Parker Winery
ASHLEY'S

$27.75

Platinum
Tom Eddy 2009 Cabernet Sauvignon Elodian
Tom Eddy2009 Cabernet Sauvignon
Tom Eddy
Elodian

$39.00

Last Call
Platinum
White Rock 2006 Cabernet Sauvignon Estate Vineyard
White Rock2006 Cabernet Sauvignon
White Rock Vineyards
Estate Vineyard

$47.00

Last Call
Platinum
Buttonwood 2010 Malbec Estate Grown
Buttonwood2010 Malbec
Buttonwood Farm Winery
Estate Grown

$22.00

Last Call
Gold
Hiatus 2010 Proprietary Red Blend APEX
Hiatus2010 Proprietary Red Blend
Hiatus Cellars
APEX

$72.00

Last Call
Garagiste
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Smoked Salmon & Italian Fontina Frittata with Fresh Tarragon

Peter Paul


Ingredients

2 Tbs. extra virgin olive oil
1 cup diced red onion
8 eggs
1/4 pound smoked salmon, sliced into short narrow slices
1/4 cup coarsely chopped fresh tarragon
Freshly ground pepper, to taste


Instructions

Preheat the broiler. Heat the olive oil in a large, flameproof skillet over medium heat. Saute the onion until it is translucent, about 3 minutes. While the onion is cooking, crack the eggs into a large mixing bowl and whisk to blend thoroughly. Stir in the salmon strips. Reduce the heat to medium low, push the onion to the edge of the skillet, and pour in the egg/salmon mixture, making sure the salmon is evenly distributed throughout the egg. Use a wooden spoon or spatula to spread the onion evenly across the egg surface. Lay the cheese slices in a
circular pattern (like the hands of a clock) around the egg. Sprinkle the tarragon evenly over the top. Cook until the bottom of the egg has set, about 3 to 5 minutes The top of the egg should still be runny. Remove the skillet from the stovetop and place it on the top oven rack directly under the broiler.
Cook the frittata until it is sizzling, and the surface has taken on a golden brown hue, about 3 to 5 minutes. Remove the pan from the oven, cut the frittata into quarters, and serve immediately, garnished with freshly ground pepper to taste. Provided by: PlumpJack Cookbook; Recipes for Living Well(copyright 2006), by Jeff Morgan (Peter Paul Wines’ co-winemaker).



    Suggested Pairings

  1. Keller Estate
    2009 Pinot Noir
    Keller Estate
    CASA DE LA CRUZ
    Sonoma County

    $22.50

    $25.00
    Special Selection
    id: 2384
    Gold
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