Our good friend, Chef and Photographer Gina Garbero, is at it again, developing delicious and quick recipes to pair with our Lloyd Cellars wines. This time she’s offered up a mouthwatering chicken and mushroom dish that integrates our Lloyd Cellars 2020 Carneros Chardonnay into the recipe, which truly enhances the pairing. Make sure to watch Gina’s quick video on preparation below the posted recipe while you sip a glass of Lloyd Cellars 2020 Carneros Chardonnay.
Prep your simple ingredients. Slice the mushrooms and garlic shoots then butterfly the chicken breast so it’s ¼ in thick. Use a meat tenderizer to flatten it so it’s even thickness everywhere. Season with salt and pepper then dredge the breast in cornstarch to give it an even coat.
In a hot skillet with olive oil and fry the chicken on both sides until it’s golden brown. Remove the chicken and set aside.
Add butter to the pan with your garlic shoots and mushrooms. When the mushrooms are browned, add a cup of Lloyd chardonnay. Simmer on medium until the sauce reduces by half.
Serve over the chicken garnished with micro greens. Enjoy with a glass of Lloyd Cellars Carneros Chardonnay.
Rob and Bonnie Lloyd send their sincere thanks to all our fans for your support over the past decade and a half. This journey humbles them. Some of you may have noticed that beyond crafting uncompromising wines of distinction, Lloyd Cellars and Prescription Vineyards have embarked on a National Tour to support the arts and bring the best in unforgettable entertainment to the table.
In 2022, we will visit 19 cities, sponsoring and producing 38 events with top chefs, Broadway stars, and Grammy Award-winning artists. These events also showcase emerging talent in music, visual arts, film, and the culinary arts. Through this artistic culture, the Lloyd’s will channel this energy to support education and projects that fight hunger.
In June, Lloyd Cellars joins the cast of wineries supporting Broadway & Vine, whose mission is to provide mentorship, masterclass, and performance opportunities for students and pre-professional performing artists. At the same time, Prescription Vineyards is again the exclusive wine sponsor for Tampa Bay Restaurant Week, which supports Feeding Tampa Bay.
We have launched a new, robust online events calendar to help our fans follow and join in the delicious fun and philanthropy. We encourage everyone to subscribe to the calendar. Please take a moment to review our National Tour dates, and if you see an event near you or one that intersects with your future travel plans, please reach out to us at email@example.com and let us know you’re planning to attend. If you’re a member, we may have the opportunity to offer special access or ticket discounts to these very special experiences.
Joel Quigley, Director of Marketing Communications
Lloyd Cellars and Prescription Vineyards are excited to join the cast of the fabulous Napa Valley wineries participating in the Second Season of Broadway & Vine, created and produced by Tony Award nominee Jacob Langfelder (Sea Wall/A Life). As Jacob says, “The road to Broadway & Vine is paved with a love for the Performing Arts, Culinary Arts, and Viticulture.”
Broadway and Vine was founded with a mission to provide mentorship, masterclass and performance opportunities for students and pre-professional performing artists. The concert series’ first season launched in 2021 and quickly became a San Francisco Chronicle critics’ pick with performances by Tony winner Beth Leavel, Tony nominee Tony Yazbeck, Shoshana Bean, and Taylor Iman Jones.
Each of the four intimate showcases features a Pre-Concert Wine Tasting Reception, Live Concert in the Vineyard, and Post-Concert 3-Course Vintner’s Dinner. Scroll on for the full story…
GOLDEN GLOBE AND EMMY AWARD NOMINEE LEA MICHELE TO HEADLINE BROADWAY AND VINE’S 2022 CONCERT SERIESON JUNE 7TH IN NAPA VALLEY
Wine Country’s Newest Concert, Wine, and Culinary Event Series will bring Broadway Stars to Carneros Resort and Tre Posti’s Vineyard
Napa, CA (April 27, 2022) – Broadway and Vine, intersecting the best of Broadway with the best of Wine Country opens its second season with Lea Michele (GLEE, Spring Awakening). The Golden Globe and Emmy Award nominee will make her Napa Valley performance debut at Carneros Resort’s Hilltop Vineyard on Tuesday, June 7th. The monthly concert series will pair each Broadway performance with world class wine and culinary experiences in picturesque vineyard and resort settings. Broadway and Vine, which was founded by Tony Award nominee Jacob Langfelder (Sea Wall/A Life), has a mission to provide mentorship, masterclass and performance opportunities for students and pre-professional performing artists. Tickets begin at $125 and are on sale now at www.broadwayandvine.org
The exclusive events continue throughout the summer at Tre Posti Vineyards with Broadway stars Nasia Thomas (Caroline, or Change, Ain’t Too Proud: The Temptations Musical), Jelani Remy (Ain’t Too Proud, Disney’s The Lion King) along withEmmy Winner Lance Horne on July 11th, Natalie Tenenbaum (David Byrne’s American Utopia) and Ciara Renée (Disney’s Frozen, Waitress, Pippin, Big Fish) on August 10th and Abby Mueller (SIX, Beautiful: The Carole King Musical, and Kinky Boots) with Sharon Kenny on September 20th.
In addition to the concert experience, a limited number of exclusive VIP wine tasting and vintner dinner experiences will be available featuring Carneros Resort’s ExecutiveChef Jeffrey Jake, and Tre Posti Executive Chef Nash Cognetti, and award-winning wines from Arietta, Cervantes Family Vineyards, Larkmead, Lloyd Cellars, Olabisi Wines, Prescription Vineyards, Rombauer, Smith-Devereux, Titus Vineyards and more.
Please note: Arrival time varies based on ticket type.
ABOUT BROADWAY AND VINE:
Broadway and Vine was founded by Tony Award nominee Jacob Langfelder with a mission to provide mentorship, masterclass and performance opportunities for students and pre-professional performing artists. The concert series’ first season launched in 2021 and quickly became a San Francisco Chronicle critics’ pick with performances by Tony winner Beth Leavel, Tony nominee Tony Yazbeck, Shoshana Bean, and Taylor Iman Jones. In addition to his stage and concert productions, Langfelder has worked with acclaimed chefs including Tom Colicchio, Jean-Georges Vongerichten and Daniel Boulud. In Napa, he executive produced Festival Napa Valley, Taste of Napa, and has worked with dozens of wineries and resorts presenting luxury concert events.
ABOUT LEA MICHELE
Lea Michele is an award-winning actress, singer and New York Times Best Selling author. She is best known for her role as “Rachel Berry” on Ryan Murphy’s critically acclaimed, Golden Globe- and SAG Award-winning series, “Glee.” In 2010, Michele was honored with an Emmy Award nomination for Outstanding Lead Actress in a Comedy Series and a Golden Globe nomination for Best Television Actress – Comedy. In 2012 and 2013, Michele won the TEEN CHOICE Award for Choice TV Actress: Comedy. In 2013, she also won a People’s Choice Award for Best TV Comedic Actress. At just eight years old, Lea Michele made her Broadway debut as “Young Cosette” in “Les Misérables.” Since then, Michele has shared the stage with Broadway greats Audra McDonald and Brian Stokes Mitchell in “Ragtime,” as well as Alfred Molina in the 20th anniversary production of “Fiddler on the Roof.” She also received raved reviews for her stage performance in the role of “Wendla” for the Tony Award-winning Broadway production of “Spring Awakening,” which earned her a Drama Desk Award nomination for Outstanding Actress in a Musical.
While appearing on television and stage, Michele’s love for music has been a focal point in her career. Michele has had the honor of singing for The President and performing at the Superbowl. She has released 4 albums, “FOREVER”, “Christmas in the City”, “Places” and “Louder” and has also traveled around the world on multiple concert tours including a joint tour with fellow Glee alum Darren Criss. Michele is also a best-selling author releasing “Brunette Ambition”, which was a New York Times Best Seller as well as her follow-up book, “You First”. The Spring Awakening Documentary “Those You’ve Known” premieres on HBO Max on May 3rd.
In our most recent Instagram Influencer collaboration with our friends at ApexDrop, we posed the question to everyone, “When was the moment that you realized you loved wine?” We were thinking back to that spellbinding moment in the movie Sideways when actress Virginia Madsen, playing the character Maya, shares her relationship with wine. We paraphrase:
“I like to think about the life of wine. How it’s a living thing. I like to think about what was going on the year the grapes were growing; how the sun was shining – if it rained. I like to think about all the people who tended and picked the grapes….”
One of the early gems from this collab was the creation of a recipe by our friend, chef, and photographer Gina Garbero, AKA, the_chubby_home_chef. Of course, as a chef who is constantly developing recipes, she’s decided to use the Lloyd Cellars Wine Journal to capture her tasty creations. Check out Gina’s Scallops with White Wine & Butter Sauce recipe below followed by her how-to video!
Lloyd Cellars and Prescription Vineyards are honored to work with so many great partners across the United States, from our distributors to event producers and through traditional, digital, and social media channels. In 2021, we launched our first national ad campaigns with Wine Spectator, Hemispheres (United Airlines magazine), The Tasting Panel, The Somm Journal, Austin Monthly, Creative Loafing Tampa Bay, iHeartRadio Central Florida, and San Antonio Current. 2022 will see our commitment to market support expand, with advertising and in-market visits that will include 30+ events in 17 cities.
National Advertising Campaigns
Outreach to the On- & Off-Premise Trade
Combined with our traditional print campaign partners, we execute robust digital advertising and promotions with our media partners. To drive trade awareness, our partnerships with The Tasting Panel, The Somm Journal, and Wine Spectator, we utilize dedicated emails, newsletter features, and geo-targeting to create awareness and pull for our distributor partners.
The Drop on ApexDrop!
In addition to ApexDrop’s robust content generation and product sampling, each campaign with the 50 Instagram Influencers averages a following of more than 750,000 followers. Over our last nine campaigns, with more scheduled for 2022, our total reach has surpassed 6 million with our Engagements reaching more than 180,000. We invite you to visit our Instagram accounts with Tags to see the quality and diversity of our content and, of course, follow us!
Vivino allows millions of consumers to instantly search for ratings and reviews. Its scan technology pulls up any bottle in its app so buyers can receive all the wine facts. From the winery perspective, the platform enables us to market to people scanning bottles of wines in our category, track consumer opinion of our wines through scores and review, while also providing geographical intel. Matching geographical scan numbers to in-market events helps us measure effectiveness. Our average rating for both Lloyd Cellars and Prescription Vineyards is 4.28 out of 5.
Recent The Tasting Panel & The Somm Journal Scores for Our New Releases
Enhanced by notes of chervil, oregano, and chamomile, a luscious lemon meringue eeks out at mid-palate. Crushed stone, white pepper and vibrant minerality – plus that spark of acidity – is just the right Rx for its great food-pairing abilities. 92
>>> Publisher’s Picks
Lloyd Cellars 2020 Chardonnay, Carneros ($40)
Creamy notes of toasted vanilla, with a surge of cookie dough, ripe melon, kiwi, and peanut brittle. The wine caresses with a sumptuous touch. 94
>>> Down the Aisle
Prescription Cellars 2019 Cabernet Sauvignon, Alexander Valley, Sonoma County ($30)
Grainy tannins fulfill a mission to coat the teeth with blueberry compote. The gushing, dynamo of a wine features plump plums, powdered cocoa, and blooming lavender. This Prescription is really an over-the-counter cure for disbelievers of Alexander Valley’s side effect of textural lushness. Winemaker Rob Lloyd over-delivers on some amazing medicine for the soul. 93
>>> Publisher’s Picks Section
Lloyd Cellars by Robert Lloyd 2019 Pinot Noir, Sta. Rita Hills, Santa Barbara County ($50)
Its carmine hue is deep and inviting, and scents of heather and a woodsy forest are sensual. Full and generous with a lather of huckleberry and dark chocolate coffee bean. Layers of tilled soil and dried flowers keep it exciting and complex. The brown-sugared cinnamon finish goes deep on the finish. 94
We Invite Our Partners to Follow the Action on Facebook & Instagram!
Prescription Vineyards was the exclusive wine sponsor for South Beach Wine & Food Festival’s ‘Steak & Whiskey’ event hosted by Celeb Chef Michael Symon in February
Lloyd Cellars and Prescription Vineyards are so excited for 2022 and getting back on the road to share our wines with our fans and new friends. Along with participating in many classic festivals such as South Beach Food & Festival, three California Wine Festivals (Dana Point, Carlsbad, and Santa Barbara), and Austin Food & Wine Festival, we’ll also be producing our own signature events in select cities. These celebrations include Friday-Eve Live, Ferments & Fashion, and Art of the Sip. You’ll see in our featured list below, we do have some TBA’s, which we’ll be filling in as more event partners are confirmed. If you have any questions concerning events, email us Info@LloydCellars.com. Cheers!
Bob Blumer has New Idiom for 2022: ‘When Pigs Swim Upstream’
As we wish all of our friends and family a Happy New Year, we also thought we’d wrap Bob Blumer’s ‘Pescatarian Holiday’ Recipe Series by committing the wonderful sin of adding bacon into the mix. It’s been seven weeks of this series – inspired by the Feast of the Seven Fishes and Winemaker Rob Lloyd’s pescatarian ways – so it’s only fair to our meat-eating fans to feed their need for some fatty goodness. Right?
This is the seventh and final installment of Blumer’s ‘Pescatarian Holiday’ 2021 recipes series with Lloyd Cellars. If you’d like to see all of his ‘Pescatarian Holiday’ recipes, we invite you to scroll through our Online Recipes section. Shop our Online Store or utilize our Store Locatorfor local shopping!
Rinse and pat dry fish inside and out. Drizzle cavity of trout with olive oil. Season with salt and pepper. Stuff cavity with 4 lemon slices and 2 sprigs of thyme.
Wrap trout with bacon like a mummy, using toothpicks to hold bacon in place. Each trout will require approximately 6 strips of bacon.
Grill for approximately 5 minutes per side, or until bacon is crispy and trout is cooked throughout. Resist moving fish around, but peek underneath to ensure that bacon isn’t burning. If necessary, modulate the heat so that the bacon doesn’t burn before the fish is cooked.
Level of difficulty: As easy as wrapping a gift, then putting it on the BBQActive prep/cooking time: 20 minutes Grilling time: 10 minutesPan version: Trout can be pan-seared in a dry pan over medium-high heat for approximately 5 minutes per side, or until cooked throughout.Advance work: Trout can be wrapped in bacon and refrigerated earlier in the day.
Tired of eating Holiday Leftovers? We recommend Bob Blumer’s Lobster Tacos to reset fatigued palates
Please, no more turkey and gravy and tryptophan crashes. Give me some energizing south-of-the-boarder zing to brighten a winter day – and pair it with the hedonistic pleasure of eating lobster. Now that’s a reset! The other bonus is that tacos are finger food, so how nice is a meal that doesn’t create another pile of dishes in the sink.
This is the sixth installment of Blumer’s ‘Pescatarian Holiday’ 2021 recipes series with Lloyd Cellars. If you’d like to see all of his ‘Pescatarian Holiday’ recipes, we invite you to scroll through our Online Recipes section. Shop our Online Store or utilize our Store Locatorfor local shopping!
3ouncesbest-available butter(about 3/4 of a stick)
½jalapeno chiliideally red for color, stemmed, seeded and minced
zest of 1 lemon + 3 tablespoons juicedivided
zest of 1 orange
4medium sizeroughly 6-inches flour or corn tortillas
2green onionssliced finely
Your favorite salsa or hot sauce
1limequartered for serving
Use a heavy sharp knife to cut the lobster tails in half. (Place your knife on the end where the flesh is exposed and cut down through to the tail.)
Brush the exposed flesh with oil and season with salt and pepper. Reserve.
In a small pan, over medium heat, melt butter. When it starts to bubble, add garlic, half of the cilantro, jalapeno, citrus zest and 1 tablespoon lemon juice. Stir for 1 minute, then remove from heat and reserve.
Half and pit avocados. In a medium bowl, mash avocado with 2 tablespoons lemon juice, the remaining cilantro and the green onion. Season to taste with salt and pepper. Reserve.
Preheat grill to medium/medium-high direct heat, or heat a heavy skillet to medium-high.
Place lobster tails cut-side down on grill or pan and cook for 4 minutes. Flip, and baste generously with butter mixture. Cook for 2 more minutes, or until tails are cooked throughout.
As the tails are cooking, burnish the tortillas on the grill or stovetop until toasted.
Spread avocado mixture and salsa over each of the tortillas, then place lobster tails, in their shells, overtop. Instruct the diners to pull their own lobster meat.
Either or: Serve 4 as an appetizer or 2 as a main
Shopping tip: Frozen lobster tails are not as expensive as you might imagine, and are available in the fish section of many large grocery stores.
Celeb Chef & Cookbook Author Bob Blumer is also an artist who fills his world with surreal works of visual deliciousness, like his Candy Cane Shrimp illustration above!
Bob Blumer and Ms. Claus got together recently to plot out a menu for St. Nick’s return from his annual worldwide gifting tour. We can only imagine how hungry he is on Christmas Day, right? Early on in the appetizer planning, the two decided they could do some gift giving themselves by sharing, in advance, Blumer’s famous ‘Shrimp on the Barbie’ recipe, with a holiday twist. The recipe comes with the option to grill or pan sear.
This is the fifth installment of Blumer’s ‘Pescatarian Holiday’ 2021 recipes series with Lloyd Cellars. If you’d like to see all of his ‘Pescatarian Holiday’ recipes, we invite you to scroll through our Online Recipes section. Shop our Online Store or utilize our Store Locatorfor local shopping!
1½poundsuncooked 16/20 count shrimpideally wild, or whatever size shrimp you prefer
2tablespoonsneutral oil + extra if pan searing
Shell and devein shrimp.
Ina medium bowlmix all dry seasonings. Add shrimp and oil and toss to thoroughly cover shrimp. Reserve.
Blistered Jalapeno Salsa Verde
2jalapeno chilisstemmed and halved length-wise
1/4white onionlayers separated
1cupfresh cilantrolightly packed
Ina large sauté pan over highadd oil. When oil is hot, add jalapenos, onion and garlic. Sauté for 5 minutes, tossing frequently, or until blistered and toasted on the outside. Let cool.
Transfer pan contents to a blender. Add cilantrocumin, salt, vinegar and 1/3 cup of water. Puree until very smooth. Reserve.
Preheat grill to direct high heat.
Grill shrimp for 1-2 minutes per side, or until shrimp are marked and no longer translucent. Serve with dipping sauce.
Open a window to avoid setting off your smoke alarm.
Heat a large sauté pan over high heat. When it is smoking hot, add 1 – 2 tablespoons oil. Wait a beat, then add as many shrimp as pan will accommodate without overlapping. Cook for about one minute per side, or until no longer translucent.
Serve with dipping sauce.
Advance Work: The dry rub can be made ahead and stored in a sealed jar. Make extra—it lasts almost indefinitely. Shrimp can be peeled and deveined up to a day in advance.
Growing up should never mean loosing your sense of whimsy or adventure – especially in the kitchen!
In our fourth installment of Celeb Chef and Cookbook Author Bob Blumer’s seven-part ‘Pescatarian Holiday’ series for Lloyd Cellars, he delivers his crazy-delicious ‘Ahi Sno-Cone’ recipe while evoking fond childhood memories. Oh, the joy of childhood when your parents would give in to ‘Please, please, please, can we get a sno-cone!’ They’d fane reluctance as they slipped you change and allowed you to make the purchase on your own. It was part of growing up, learning to negotiate, and managing a transaction. Blumer constantly reminds us to revel in the joy and memories of eating our favorite things by flavor bombing nostalgic bites for the here and now of our adult lives!
12, 4 or 6-ounce paper cones (available in office water coolers and at restaurant supply stores)
1cuppeanut oil for brushing wonton wrappers
16 3½-inchsquare wonton wrappers4 are back-ups
10ouncessushi-quality ahi tunadiced finely
1fragrant peachpapaya or mango peeled, pitted and diced into ¼-inch cubes
2green onionssliced finely
10mint leaveschopped finely
zest of 1 lime
2teaspoonstoasted sesame oil
1teaspoonfreshly grated ginger
1ripe avocadopeeled and pitted
salt and pepper
Pinchof ground cayenne pepper
12teeny weenie cherry tomatoesor cranberries, or pomegranate seeds
Preheat oven to 350°F.
In a small bowl, set out 1 cup peanut oil along with a small pastry brush. On a baking sheet, set out 12 paper cones.
Trim 12 wonton wrappers according to diagram (see below). Generously brush both sides of each wrapper with peanut oil. Wrap 1 wrapper around each cone and press seam together. Twist the bottom around itself and pinch to seal. Bake for 5 – 7 minutes, or until golden brown and crispy. When cones cool, twist them off the cups. Reserve.
In a medium bowl, combine tuna, peach, green onion, mint, zest and sesame seeds. Reserve.
In a small bowl, combine wasabi, sesame oil, soy, honey, ginger and lime juice. Taste and adjust if necessary. Reserve.
In a mini food processor, or in a bowl with a whisk, puree avocado and lemon juice until it is super smooth. Season to taste with salt, pepper and cayenne. Transfer to a small piping bag or a small resealable bag with the corner clipped. Reserve.
To Finish & Serve
Add dressing to tuna, starting with half. Toss and add more as required to dress, but not drench. Taste and add a pinch of salt if necessary. Spoon tuna into cones. Top with a dollop of avocado puree and a cherry tomato. Serve cones in shot glasses, or your own cone holder.
Uncommon Goods: Cone-shaped paper cups (available in office water coolers, at restaurant supply stores like Smart & Final, or on Amazon.com); sushi quality tuna is available at most groceries with a fresh fish counter. Have the fishmonger sign off on you consuming it raw before purchasing.Level of Difficulty: Wonton cones require the pattern-making skills and dexterity of an amateur seamstress.Shortcuts: Skip the wonton cups and serve tartare in paper cones or mini paper cups.Advance Work: Wonton cones, dressing, and the slicing and dicing of tartare ingredients can be done earlier in the day. Toss just before serving.