Napa Valley Mustard FestivalDuring the grapes' dormant season the mustard plant takes center stage at the renowned Napa Valley Mustard Festival. In celebration, Andrea dedicates recipes to mustard and pairs them with some spectacular wines.
Along with Robert Curry, head chef of the 2006 Festival, Robert Curry, Andrea makes a mouth-watering Mustard Green and Cambozola Gratin and Lamb Rib Chops with Mustard Sauce. The surprising and delightful dessert is Honey Mustard Sabayon over Thyme Roasted Pears.
Resources
Robert Curry
Executive Chef, Auberge Du Soleil
180 Rutherford Hill Road
Rutherford, CA
707-963-1211
Featured Wines
Tres Sabores Cabernet
www.tressabores.com
Chateau Carbonnieux
www.carbonnieux.com
Pairings
Lamb Rib Chops with Creamy Whole Grain Mustard Sauce + Tres Sabores Cabernet
Lamb Rib Chops with Creamy Whole Grain Mustard Sauce + Chateau Carbonnieux
Mustard Greens and Cambozola Gratin + Chateau Carbonnieux
Mustard Greens and Cambozola Gratin + Tres Sabores Cabernet
Honey Mustard Sabayon over Thyme Roasted Pears + Tres Sabores Cabernet
Honey Mustard Sabayon over Thyme Roasted Pears + Chateau Carbonnieux
