“That’s what winter is: an exercise in remembering how to still yourself then how to come pliantly back to life again.”

– Ali Smith, Winter

• Eggnog Acme Bread Pudding with Cyrus Noble Bourbon Caramel Sauce
• Braised Petaluma Farms Free-Range Chicken with Buckwheat Groats and Braised Lacinato Kale with Balsamic Reduction
• Canvas Ranch Lentil and Farro Soup

“To appreciate the beauty of a snowflake, it is necessary to stand out in the cold.”

– Aristotle

• 12 Days of Holiday Recipes
• Poached Pears
• Winter Harvest Green Salad

“Winter is not a season, it’s a celebration..”

– Anamika Mishra

• Plant Inspired Winter Bowl

“Food is warmer and more soothing than a fire on a cold winter night.”

– Susan Powter

• Holiday Cranberry Shortcake

“Winter is the time for comfort, good food and warmth.”

– Edith Sitwell

• Sautéed Artichoke Hearts
• Rey’s Chocolate Flan with Kahlua
• Hot Fudge Pudding Cake
• Almond and Clementine Mandarin Polenta Cake
• Chef Seann’s Molasses Spice Cookies
• Rhubarb and Strawberry Granité

Bringing Warmth to Winter

“In Northern California, the Winter Solstice brings us brisk winds, rain, cooler temperatures and, of course, shorter days. It’s the perfect weather to stay in – and cook!

This season’s menu is planned as the perfect antidote to winter doldrums. A hearty and healthful lentil and whole-grain farro soup begins the meal and, for the main, there’s a braise of free-range chicken and kale. A braise is a combination-cooking method that uses both wet and dry heat; it tenderizes and adds flavor to your food and warmth to your kitchen.

Take your time and enjoy preparing the menu. Then, share a cozy, casual meal – perhaps even in the kitchen if you have enough space – with close friends and family members who are sure to appreciate your slow-braised feast.”

—Chef Rey Hernandez,
Co-Founder and VP, Epicurean Group

• Eggnog Acme Bread Pudding with Cyrus Noble Bourbon Caramel Sauce
• Braised Petaluma Farms Free-Range Chicken with Buckwheat Groats and Braised Lacinato Kale with Balsamic Reduction
• River Dog Farm Endive and Radicchio Salad with Pecans and Red Wine Vinaigrette
• Canvas Ranch Lentil and Farro Soup

A Warm and Well-Seasoned Wintertide

“The grey mornings and the chilly, early evenings of a California winter are here. It’s no surprise that the early pagan feasts and today’s religious celebrations and holiday festivals focus on bringing light into the world at the time of “The Longest Night” of the year.

One way to brighten these dark chilly nights is to head to the kitchen to cook a robust warming soup. My take on a typical winter root vegetable soup is to “kick it up a notch,” as Emeril says, using curry and chilies. There’s an added step to the soup preparation, but the resulting depth of flavor is truly worth it.

And for dessert? My Five-Spice Shortcake finished with apples and cranberries is a sweet conclusion to any wintertime celebration. And the fragrance of spices that will greet your guests as they come in from the cold? Heavenly!”

—Chef Rey Hernandez,
Co-Founder and VP, Epicurean Group

• Five-Spice Shortcake with Gabriel Farm Apples and Fresh Cranberries
• Tamarind-Glazed Stemple Creek Ranch Beef Short Ribs with Lundberg Farms Wild Rice and Dried Cherry Pilaf and Cardamom-Scented Delicata Squash
• Lakeside Organics Winter Greens, Kumquats and Pomegranate Seeds with Strauss Family Creamery Yogurt and Fresh Ginger Dressing 
• Curried Route 1 Farms Organic Winter Root Vegetable Soup

Cold Days, Warm Hearth

“The onset of winter brings shorter, stormy days. While I am not fond of driving home from work in the dark, the rounds of holiday parties, dinners and celebrations more than make up for it. And, into the winter months of January and February, an evening meal with family or a weekend dinner party with friends warms the heart and the hearth.

To me, duck is for special occasions. Like most home cooks, it’s not a dish that I prepare on a regular basis, so its presence on the menu announces, “It’s a party!” My recipe is a modern take on the classic Duck a l’Orange. Enjoy it with a Russian River Pinot Noir on a cold winter night with those you hold dear, then end the evening with a sweet kiss of Kahlua and chocolate.”

—Chef Rey Hernandez,
Co-Founder and VP, Epicurean Group

• Ghirardelli Chocolate Cake with Kahlua Glaze
• Thyme-Rubbed Duck Breast with Airdrome Orchards Mandarin Orange Gastrique, Citrus Couscous and Sautéed Broccolini
• Capay Farms Curly Endive and Escarole Salad with Fresh Ginger
• Coke Farms Potato and Celery Root Soup with Truffles

A Warm Winter’s Welcome

“It’s been unseasonably cold here in Northern California over the past few weeks. Old Man Winter came right on cue, just in time for the holidays. High winds brought down branches and scattered them along the roads, and mounds of brown, crunchy leaves piled up in the gutters and on sidewalks. We celebrated at parties dressed in layers of wool, wearing hats and gloves.

The extreme cold and the blustery winds were an inspiration for me to create this year’s winter menu, which includes both a soup and a stew made with ingredients from local farms and ranches. As an added bonus, simmering and braising will warm you and your kitchen while you cook. And when the front door opens and your guests bustle in, they’ll be greeted with the delicious aroma of braising stew and baking cornbread. Now that’swhat I call a warm winter’s welcome!”

—Chef Rey Hernandez,
Co-Founder and VP, Epicurean Group

• Port-Poached Thomas Farms Quince and Cranberry Shortcake with Three Twins Vanilla Bean Speck Ice Cream
• Braised Paso Prime Grass-Fed Beef Stew with Winter Vegetables and Cornbread Cobbler
• Capay Farms Organic Winter Greens with Blood Oranges and Creamy Poppy Seed Dressing
• Pitman Farms Organic Chicken Soup with Escarole

“An early nightfall, and there’s a cold rain beating down. Your family and friends will welcome this warming seasonal menu of roasted meat, hearty winter vegetables, and a tasty twist on a classic baked apple dessert. Come on in, pull up a chair and enjoy the festivities – and the foods – of our wonderful Northern California winter.”

—Chef Rey Hernandez,
Co-Founder and VP, Epicurean Group

• Organic Winter Root Vegetable Mosaic Hash
• Pan-Seared Grass-Fed Beef Tenderloin with Gorgonzola and Walnuts
• Organic Winter Greens with Applewood-Smoked Bacon and Lemon Dijon Vinaigrette
• Roasted Organic Carrot and Parsnip Purée Soup
• Rum-Baked Apples with Mascarpone and Almonds

“Here in Northern California, winter brings rain, wind and chilly temperatures. It’s the perfect weather to stay at home and prepare this seasonal menu of sophisticated comfort food, featuring local cheese, citrus, mushrooms and winter vegetables. Oven-roasting meat and vegetables and baking dessert for your family and friends will heat your home and warm their hearts.”

—Chef Rey Hernandez,
Co-Founder and VP, Epicurean Group

• White Chocolate Vanilla Cake with Vanilla Gelée
• Oven-Roasted Root Vegetables with Chanterelles
• Orange Glazed Pork Tenderloin with Brined Lentils
• Frisée and Goat Cheese Salad