JCB LIVE Wine Styles: Start a Garden with DeLoach & Friends!

On this glorious fruit day, learn which items from your garden you can pull together to create a healthy appetizer that pairs exceptionally well with Pinot Noir and Gamay. Join Director of Gardens, Joe Papendick, Chef Rafael Molina and Jean-Charles Boisset as they harvest carrots and learn how to make confit carrot salad paired with DeLoach Vineyards California Heritage Pinot Noir and Chateau de Pierrux Brouilly “Reserve du Chateau”. Confit Carrot Salad Recipe Ingredients: 2 bunches peeled baby carrots 1 Tbl coriander seeds 2 Tbl fennel seeds 3 Cups grapeseed oil Directions: To confit the carrots, add whole peeled carrots, fennel, and coriander seeds to the oil Simmer until soft, about 45 minutes Drain and let cool Lemon Aioli Dressing Recipe Ingredients: ½ Cup mayonnaise 1 Tbl Dijon mustard ½ squeezed lemon Salt and pepper to taste Directions: Cut cooled carrots into small pieces Mix in the lemon aioli and serve