Author: Lloyd Cellars

Lloyd Cellars & Prescription Vineyards Q3 Market Support!

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Lloyd Cellars Q3 2021 Market Update

VIVINO Scan data illustrates 71% growth since the launch of our 2021 marketing and communications campaigns. Prescription Vineyards in-market programming continues with its exclusive ‘Friday-Eve Live’ wine and music showcases through the end of 2021 – both virtual and live.

In our Lloyd Cellars Market Update, we always share recent scores and links to promotional assets such as Shelf-Talkers, Line Cards, Data Sheets, and Bottle Shots.

~ Please read on for more marketing activities and links to our recent blog features! ~

Lloyd Cellars Collateral | Prescription Collateral

Greg Moore, Director of Sales | Greg@LloydCellars.com | (415) 385-9658

Joel Quigley, Director of Marketing Communications | Joel@LloydCellars.com | (707) 495-0831

The Somm Journal & Nat Geo Webinars

The launch of the highly anticipated New Sotheby’s Wine Encyclopedia by National Geographic Books is the catalyst for the innovative approach and synergies among industry leaders in their categories. The SOMM Journal — in association with National Geographic and SommCon — invites you to participate in these complimentary, one-of-a-kind wine-tasting webinar series entitled Geographical Digest.

July 29th 2021 @ 11am PT
Buyer’s Forum: In association with the Somm Foundation, Prescription Vineyards tastes along with 40 qualified wine buyers featuring the upcoming release of our 2019 Clarksburg Chardonnay
Winemaker Rob Lloyd & Director of Sales Greg Moore Lead Our Discussion

September 14th 2021 @ 9:00am PT
National Geographic “Balancing Act: Chardonnay at its Best’ Webinar
in association with the Somm Foundation
Winemaker Rob Lloyd to Speak to Carneros Chardonnay

Note: These webinars are part of a year-long marketing campaign that includes advertising, editorial, and social media

The Somm Journal and Nat Geo’s Post-Coverage of the Pinot Noir Webinar Featuring Rob Lloyd with Six Int’l Winemakers

‘Friday-Eve Live’ Goes Virtual for Our ‘Wine & Music to Rock Your World’ August Promotion

Friday-Eve Live August 2021 x2

‘Friday-Eve Live’ is a production of Lloyd Cellars and Prescription Vineyards, in partnership with A&R Worldwide and Passport Approved Radio and our family of musical artists.

‘The Imaginaries’ Perform August 12 | ‘Waiting for Smith’ Performs August 26

Lloyd Cellars & Prescription announce sponsorship of Hispanic Heritage Month, partnership with two-time Grammy Award-winning Latin artist, Marlow Rosado!

In support of Hispanic Heritage Month, Prescription is underwriting Marlow’s Colorful Sounds concert at Ramkat in Winston-Salem on September 30th in partnership with the Hispanic League. The North Carolina market visit also includes in-store consumer tasting in Winston-Salem and Charlotte.

Texas November In-Market Visit Fouces on Austin Food & Wine, with Promotional Partnerships and Events with Austin Monthly and San Antonio Current

Our November Texas in-market campaign, combining events, print and digital promotions, media lunches and dinners, and ApexDrop Instagram Influencer Holiday Campaign, is expected to generate several million impressions.

One-on-one consumer tastings at exclusive venues in Austin and San Antonio will create demand for our wines at retailers and restaurants throughout the Lone Star state!

The Drop on ApexDrop!

In addition to ApexDrop’s robust content generation and product sampling, each campaign with the 50 Instagram Influencers has had a total following of more than 750,000 followers. Over our last three campaigns, our total reach has surpassed 1.5 million with our Engagements reaching more than 60,000. We invite you to visit our Instagram accounts with Tags to see the quality and diversity of our content and, of course, follow us!

Lloyd Cellars Instagram | Prescription Instagram

Recent Scores & Reviews

Lloyd Cellars Blog Features | Prescription Blog Features
Facebook.com/LloydCellars | Facebook.com/PrescriptionVineyards

Chef Bleifer says, “Do not fear the risotto, embrace its meditative deliciousness.”

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Chef Bleifer Mushroom Risotto

The making of Chef Rob Bleifer’s Triple-Mushroom Risotto can help reset life’s priorities

As an everyday staple dish in Northern Italy, we ask ourselves how risotto came to be considered the realm of trained chefs, or at the very least, accomplished home cooks in America. Making risotto does take attention, like systematically stirring in whatever stock a recipe calls for – here Chef Rob Bleifer’s dish is made from chicken and mushroom stock.

Perhaps it’s because instant gratification and a lack of patience are a hallmark of American culture, especially today when answers to anything are a quick Siri question away and overnight shipping has become a standard. As a society, we all need to slow down a bit and taste the beauty of life, and the meditative process of making a delicious risotto is something to embrace, not fear.

Chef Bleifer recommends that you pour yourself a glass of Lloyd Cellars Carneros Chardonnay, take a deep breath, and gently stir his Triple-Mushroom Risotto into existence for the good of humankind…

Follow the former Food Network Executive Chef’s adventures on Instagram: @chef_robear

Chef Bleifer Mushroom Risotto

Chef Bleifer Triple-Mushroom Risotto

Chef Robert Bleifer

Chef Robert Bleifer delivers the rich earthiness to the bowl with his Triple-Mushroom Risotto to pair with our Lloyd Cellars Carneros Chardonnay!
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Course Main Course
Cuisine Italian

Ingredients

  

  • 8 oz cremini or white button mushrooms
  • 8 oz mixed wild mushrooms
  • 4 cups chicken stock not broth
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion chopped
  • 1 teaspoon salt
  • 1 clove garlic minced
  • 1 cup arborio rice
  • 1/2 cup dry white wine
  • Salt & pepper
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup dry white wine
  • 1/2 cup freshly grated parm
  • 1 tablespoon chopped flat-leaf parsley optional

Instructions

 

  • Remove the stems from cremini mushrooms and chop the caps.
  • Trim the stems from wild mushrooms and slice mushrooms.
  • Place mushroom stems into a small saucepan with the stock and 1 cup of water. Bring to a boil, reduce to a simmer and cook covered for 1 hour. Strain and discard mushroom stems.
  • In a medium saucepan, heat 2 tablespoons of oil over high heat. Add chopped creminis and saute for 3 minutes. Season with salt and a few grinds of fresh pepper, reduce heat to medium and continue cooking until the mushrooms have released and then reabsorbed their liquid. Add the onions to the cooked creminis, lower the heat to medium-low and cook for about 7 minutes, or until the onions are wilted, but not browned. Add the garlic and rice and saute for 1 minute, until the garlic is fragrant and the rice is completely coated in oil.
  • Add the white wine and stirring often, let reduce completely.
  • Add 2 ladles of hot chicken/mushroom stock to the rice and stir often, until almost the stock is completely absorbed. Repeat with remaining stock until the rice is tender, but not mushy. If all of the stock has been used and the rice is still undercooked, add water 1 ladle at a time, until the rice is tender.
  • Remove the pan from the heat, stir in grated and season with salt and pepper as needed.
  • Heat a large saute pan over high heat. Add the remaining 3 tablespoons of oil and saute the mushrooms until browned and just cooked through. Season with salt & pepper, deglaze with the remaining 1/4 cup of wine and let the wine reduce completely.
  • If the risotto has thickened too much, add a touch more of the hot stock or water, until the proper consistency. (Perfect risotto is neither pasty nor soupy.)
  • Transfer the risotto to a serving dish and top with the sauteed mushrooms.
  • Top with chopped parsley, if desired.
  • Serve, as in Italy, as its own course, or serve it as a side dish to virtually any fish, chicken, pork, or beef dish.

Keyword Chardonnay, Chef Robert Bleifer, Lloyd Cellars, Mushrooms, Risotta

Chef Bleifer’s Roast Pork Recipe Carries the Fourth of July Weekend!

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Chef Rob Bleifer's Fourth-of-July Menu

Make this delicious Roast Pork with House Rub entree for Saturday dinner; turn leftovers into Sunday picnic sandwiches!

We’re very excited that the Fourth of July is on an actual weekend this year. (Honestly, it’s kind of a bummer when it lands on a Wednesday, right?) This weekend we’re making Chef Rob Bleifer’s Roast Pork recipe for our Saturday evening entree and pairing it with our Lloyd Cellars Sta. Rita Hills Pinot Noir. Then for our Sunday Fourth of July celebration, we’re going to chop up the leftover pork and toss it with barbecue sauce to make pork sandwiches. This strategy allows for less time in the kitchen and more time to celebrate with friends and family…and to sip more Pinot Noir! Follow the former Food Network Executive Chef’s adventures on Instagram: @chef_robear

P.S. We plan to make pork tacos on Monday 🙂

Shop >>> Lloyd Cellars Sta. Rita Hills Pinot Noir

Roast Pork with House Rub

Chef Robert Bleifer goes for a classic, pairing pork with our Lloyd Cellars Sta. Rita Hills Pinot Noir. What makes this recipe so satisfying is the rub and the technique to bring it to the table.
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Course Main Course
Cuisine American

Ingredients

  

Pork Roast

  • 1 Pork Shoulder about 2 inches thick and 4 pounds.
  • 3 tablespoons vegetable oil
  • 3 tablespoons dry rub recipe below
  • 1 tablespoon kosher salt

RUB

  • 2 tablespoons ground coriander
  • 2 tablespoons ground cumin
  • 2 tablespoons paprika
  • 2 tablespoons smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon Mexican oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Instructions

 

  • Combine all the rub ingredients in 1 cup jar with a lid and shake until completely mixed. Store for up to 6 months with your spices.
  • Preheat oven to 230 degrees.
  • Rub pork all over with oil. Season with herbs and salt.
  • Place on a large sheet pan or shallow roasting pan and roast for about 4 hours or, when internal temperature is at least 180 and as high as 207.
  • Remove from oven and allow to rest for 15 minutes.
  • Slice and serve either on your favorite bread or with roast potatoes and your favorite seasonal vegetable.

Notes

Chop leftover pork, toss with BBQ sauce for delicious leftover sandwiches.

Keyword Chef Robert Bleifer, Lloyd Cellars, Pinot Noir, Recipe, Roast Pork

String Theory: Unifying a Single-Bowl Meal with Spaghetti Noodles

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Chef Bleifer Spaghetti and Turkey Meatballs
The Pastafarians were the first to connect String Theory and single-bowl noodle dishes through abstract thought. We arrived at this saucy mind space after a couple of glasses of Lloyd Cellars Pinot Noir. Image courtesy of venganza.org.

As the world of science continues to pursue a unifying theory to explain physics, known as String Theory, the culinary world solved the one-bowl meal conundrum centuries ago. In 2005, a team of archaeologists reported finding an earthenware bowl that contained 4000-year-old noodles at the Lajia archaeological site in China. So from Asian noodles to Italian spaghetti (there’s a Marco Polo relativity joke somewhere here), these unleavened dough strings have been the cookery connectors in serving up endless deliciousness in single-bowl servings.

Our good friend Chef Robert Bleifer, former Executive Chef at Food Network and father, knows the advantages of serving up healthy, one-bowl meals to the family. Here, he shares his Spaghetti & Turkey Meatballs recipe. But, of course, he’s ‘adulted’ the meal by pairing our Lloyd Cellars Sta. Rita Hills Pinot Noir with this tasty and easy recipe. Dish up this combo to friends and family and let your minds wander off to places yet unexplored!

Make sure to follow Chef Bleifer’s culinary adventures on Instagram: @chef_robear

Shop >>> Lloyd Cellars Sta. Rita Hills Pinot Noir

Chef Bleifer Spaghetti and Turkey Meatballs

Chef Bleifer Spaghetti & Turkey Meatballs

You'll want to gobble down Chef Robert Bleifer's turkey meatball and spaghetti recipe – each bite followed by a sip from a goblet full of our robust Lloyd Cellars Sta. Rita Hills Pinot Noir!
Print Recipe
Pin Recipe

Course Main Course
Cuisine American, Italian

Ingredients

  

  • 1 pound ground turkey not lean!
  • 1/4 cup fresh breadcrumbs place 1 large slice of bread in a spice grinder or mini-chopper
  • 1/4 cup freshly grated parmeggiano
  • 1 teaspoon dried Italian herbs basil, marjoram, oregano, thyme
  • 1 clove garlic minced
  • 1 egg yolk
  • 2 teaspoons kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup dry red wine
  • 1 cup chicken stock
  • 4 cups marinara sauce
  • 1 pound spaghetti
  • Fresh grated parm and basil for serving optional

Instructions

 

  • In a medium-large bowl, mix together: turkey, breadcrumbs, parm, herbs, garlic, egg yolk, and salt. Mix thoroughly and form into balls slightly smaller than ping-pong balls. You should have close to 20.
  • Place a large saute pan medium-high heat, add the oil, and brown the meatball on all sides (adjusting the heat as necessary to keep from burning.)
  • When fully browned, deglaze with red wine, scrape up any stuck browned bits and let reduce until just a tablespoon remains. Transfer to a medium saucepan with the stock and marinara. Bring to a boil, reduce to a simmer and cook covered for 45 minutes. If the sauce has gotten too thick, add water to bring back to the consistency of the jarred sauce.
  • Bring a large pot of water to boil and add 3 tablespoons of kosher salt. Add pasta and cook al dente, according to packaged directions.
  • Drain pasta, immediately toss with sauce and serve immediately.
  • Serve with extra grated parm and fresh basil if desired.

Keyword Chef Robert Bleifer, Lloyd Cellars, Pinot Noir, Recipe, Spaghetti and Turkey Meatballs

Celebrate National ‘Bloomsday’ with Chef Rob Bleifer’s Herb-Roasted Chicken

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James Augustine Aloysius Joyce was an Irish novelist, short story writer, poet, teacher, and literary critic. He contributed to the modernist avant-garde movement and is regarded as one of the most influential and important writers of the 20th century.

Our Sta. Rita Hills Pinot Noir is a Classic Pairing with Roast Chicken and a Good Read

June 16th is National Bloomsday, commemorating the life and legend of Irish writer James Joyce. The significance of June 16 is taken from his 1922 novel, “Ulysses,” which takes place on June 16, 1904, and follows a day in the life of the story’s protagonist Leopold Bloom. (Coincidently, “Ulysses” was published just after the end of the Spanish Flu Pandemic.)

Throughout Ulysses, food plays an important role in revealing the characters’ personalities. Food and its consumption receive a complex and subtle significance reflecting social class, temperament, and offers opportunities for interaction.

Lloyd Cellars is all about the role food plays in our lives, and over the past year-and-a-half, the impact it’s had on the hospitality world and especially restaurants. We’re celebrating the resilience of restaurateurs, chefs, servers, and front- and back-of-house folk with our ‘Back to Fine Dining’ campaign to inspire people to get out and support!

We’re also sharing recipes from our friend Chef Robert Bleifer to inspire families to once again gather around the table with friends to break bread and toast to better times. We thought Chef’s Herb-Roasted Chicken recipe was a good fit for the day, though we’re sure Joyce would have requested the bird’s livers fried.

Enjoy and remember to follow Chef Bleifer on Instagram at @chef_robear!

Click here to order our Sta. Rita Hills Pinot Noir

Chef Bleifer Herb-Roasted Chicken

Chef Bleifer is all about the spatchcock technique – the chicken cooks more evenly as it's on a level surface, so the breast and thigh meat are done at the same time. It's all about balance, just like our Lloyd Cellars Sta. Rita Hills Pinot Noir, a blend from the Rio Vista and La Viña vineyards.
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Ingredients

  

  • 1 chicken 4-5 pounds
  • 2 tablespoons extra-virgin olive oil
  • 3 sprigs rosemary stems removed and chopped
  • 4 sprigs thyme stems removed and chopped
  • 4 sprigs marjoram stems removed and chopped
  • 1 large clove of garlic sliced thin
  • Salt & pepper to taste

Instructions

 

  • If you choose, you can marinate the chicken at room temperature for 2 hours before cooking, or just go straight into the oven.
  • Spatchcock the chicken, aka remove the backbone, so that the chicken can lay flat for cooking.
  • The easiest way to remove the backbone is to cut along each side of the backbone with kitchen shears, starting next to the tail and working your way down towards the neck.
  • Once the backbone is removed, either press hard on the middle of the breast to help flatten the chicken or make a slight cut on the underside by the keel bone to make this easier.
  • Once the chicken is spatchcocked, gently slide your fingers under the skin and place half of the chopped herbs and garlic under the skin.
  • Rub the chicken all over with olive oil.
  • Season liberally with salt and pepper and season the underside with the remaining chopped herbs and garlic.
  • Heat oven to 400.
  • Place the chicken on a large sheet pan or shallow roasting pan and place in oven with the legs towards the back of the oven. Roast for 1 hour and 15 minutes, rotating the chicken after 45 minutes. An instant-read thermometer should register 160 in the breast and 180 in the thighs.
  • If you had marinated the chicken at room temperature, cooking time should be somewhat shorter. Begin checking the internal temperature after 60 minutes.
  • When the chicken is cooked, remove from the oven and place on a carving board and let cool for 15 minutes before cutting and serving.
  • Serve with rice or potatoes and your favorite seasonal vegetable.

Source material: https://nationaltoday.com/bloomsday/

Lars Leicht of The Somm Journal, and Master Sommelier Andrea Robinson, co-hosted ‘Pinot Noir: Aspects from Delicacy to Durability’

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The SOMM Journal — in association with National Geographic and SommCon – Webinars

Lloyd Cellars was honored to have our very own winemaker Rob Lloyd as a panelist of seven featured winemakers from around the world

In the spirit of continuing education for beverage professionals and consumers, The SOMM Journal — in association with National Geographic and SommCon — is hosting a series of complimentary, one-of-a-kind wine-tasting webinar series entitled Geographical Digest. The events are hosted virtually by winemakers from across the globe and broadcast live. Videos of the webinars are available on-demand soon after airing.

~ The Synopsis and Featured Regions and Wineries ~

Winemakers have a funny relationship with Pinot Noir: The quirky grape can gratify or frustrate, be delicate or durable, muse or mischief, but one way or another it always inspires passion and pride. Lars Leicht of The Somm Journal, and Master Sommelier Andrea Robinson, co-host this Pinot parley with seven wine whisperers from distinct terroirs around the world.

>>> If you’d like to jump ahead to Rob’s interview, it begins at 1:06:45 <<<

Louis Jadot — Burgundy, France
Willakenzie Oregon — Willamette Valley, OR
Merry Edwards — Russian River, CA
Domaine Anderson — Anderson Valley, CA
Calera — Mt. Harlan AVA/Central Coast, CA 
>>> Lloyd Cellars — Sta. Rita Hills, CA <<<
Giesen — Marlborough, New Zealand

Chef Robert Bleifer’s Curried Chicken Salad Pairs Beautifully with Lloyd Chardonnay

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Chef Bleifer Curried Chicken Salad
Photo courtesy of Institute of Culinary Education
Curry Up and Try This Delicious Food and Wine Pairing

As we transition from spring to summertime, outdoor dining and picnics can become a weekly event. Creating simple all-in-one dishes that hold up well to time and travel is a winning strategy. Chef Robert Bleifer’s Curried Chicken Salad is the perfect East-meets-West dish that can be served on bread, in a lettuce wrap, or over a fresh green salad. We hope you enjoy and remember to follow Chef Bleifer on Instagram at @chef_robear!

Tip: keep your curry on the milder side when pairing with wines.

Need more of our Lloyd Cellars Carneros Chardonnay? Click to order here!

Chef Bleifer Curried Chicken Salad

Chef Bleifer Curried Chicken Salad

Chef Robert Bleifer

Chef Robert Bleifer created this East-meets-West simple and classic recipe to pair with our Lloyd Cellars Carneros Chardonnay!
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Course Main Course
Cuisine Indian

Ingredients

  

  • 1 tablespoon canola oil or safflower or sunflower
  • 2 teaspoons Madras curry powder
  • 1/4 cup mayonnaise
  • 2 ½ cups chopped cooked chicken leftover or rotisserie
  • 1 small apple chopped into ¼ inch pieces
  • 1/4 cup chopped toasted walnuts
  • 1 small stalk celery chopped into ¼ inch pieces (optional)
  • Salt & pepper to taste my chicken was very well seasoned, and I didn’t need to add additional salt
  • Bread and baby romaine for serving

Instructions

 

  • Add oil to a small saute pan, stir in curry powder and place over low heat. 

    Stir often for about 3 minutes, or until the curry mixture gets fragrant and just starts to bubble. 

    Pour the curry into a medium bowl and add mayo. 

    Stir in remaining ingredients and season with salt andpepper to taste.

    Serve with bread and greens.

Notes

Chef Bleifer Curried Chicken Salad

Keyword Chardonnay, Curried Chicken Salad, Lloyd Cellars

Lloyd Cellars & Prescription Launch ‘Back to Fine Dining’ Parallel Promotions in June

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Carl Wockner Headlines Friday-Eve Live in Tampa
Lloyd Cellars & Prescription Vineyards Launch 'Back to Fine Dining' Parallel Promotions in June 2021

Lloyd Cellars Partners with Former Food Network Executive Rob Bleifer for Instagram Influencer Awareness Campaign, Recipe Blog Series

Prescription Vineyards Sponsors Tampa Bay Restaurant Week June 17 – 27, Launching New Wine & Music Showcase Event ‘Friday-Eve Live’ on Opening Night at Epicurean

(June 2nd, 2021, Napa Valley, CA) – Lloyd Cellars and Prescription Vineyards are returning to in-market work after fourteen months of sheltering in place. Lloyd Cellars, founded in 2008 by Rob and Bonnie Lloyd, felt that an important mission when getting back to market work is to bring awareness and support to restaurants as the nation begins to reopen.

“In our small way, we want to inspire people to get back to fine dining,” said winemaker Rob Lloyd. “If all the small, medium, and large wineries made this a priority, the wine industry could have a positive impact on a segment of our business that was the hardest hit.”

Lloyd Cellars has partnered with former Food Network Executive Chef Robert Bleifer to create delicious content for its June’ Back to Fine Dining’ Instagram Influencer campaign with Social Media agency, ApexDrop. In his 24-years at Food Network, Chef Bleifer was responsible for everything from managing the kitchen of 18 food stylists and recipe developers to coordinating with production teams, chefs and hosts, guest chefs, and much more. He was also an on-air presence, judging numerous Food Network Challenges, catering the three Food Network Wedding specials, and many other ‘cameo’ appearances. He’s now in the development stage of several new projects, including a book. Chef Bleifer can be followed on Instagram: @chef_robear.

In 2015, Rob and Bonnie founded their second label, Prescription Vineyards. Primarily focused on retail, Prescription Vineyards is presenting the opportunity for restaurants to feature its Clarksburg Chardonnay and Alexander Valley Cabernet Sauvignon on wine-by-the-glass menus. “We saw Tampa Bay Restaurant Week as a way present our wine-by-the-glass program in a high-profile way,” said Director of Sales, Greg Moore, “while also supporting and bringing awareness to restaurants and getting people back to the table. We’re excited to be the first exclusive wine sponsor in the 15-years that Creative Loafing Tampa has produced the event.”

As part of the in-market efforts, Prescription Vineyards is also launching a new consumer event, ‘Friday-Eve Live.’ Playing off the pop-culture phenomenon of people jump-starting their weekend by calling Thursday nights’ Friday Eve’, the event is part wine tasting, part musical showcase. ‘Friday-Eve Live’ will launch on the opening night of Tampa Bay Restaurant Week on Thursday, June 17th, in partnership with Creative Loafing Tampa and iHeartRadio/Central Florida, and hosted by Epicurean and Élevage SoHo Kitchen & Bar in Tampa, Florida. Tickets are $25 advance, $35 at door if available.

“iHeartMedia is excited to be a part of and attend ‘Friday-Eve Live’ on June 17 at Epicurean,” said April Easterly, Promotions Director at Rumba 106.5 and US 103.5. “As the kick-off to Tampa Bay

Restaurant Week, our very own Tampa Talents can’t wait to experience the great food and sips from the Bay. Katie Sommers on middays with 93.3 FLZ, and Ian Beckles, who is on evenings as Co-Host of Beckles and Recher on 95.3 WDAE, will be attending.”

Musical guest Carl Wockner was named the first and only Australian artist to win Top Honors at the International Acoustic Music Award’s 2015 (USA). He also scored in the top of the AAA category for the release of his album Crayon Days with producer Michael Flanders in Nashville, Tennessee. He was recently awarded “Musician of the Year 20/21” by Western Australia Prestige Awards. “Bonnie and I love music,” said Rob Lloyd, “and helping artists get back to work just feels right.”

A portion of Tampa Bay Restaurant Week proceeds benefit Feeding Tampa Bay!

Former Food Network Exec Chef Rob Bleifer Partners w/Lloyd Cellars – Serves Up Savory Biscotti as Starter!

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Che Bleifer Cameo - Savory Biscotti
Chef Robert Bleifer
Chef Rob Bleifer teases his Lloyd Cellars ‘Back to Fine Dining’ six-part recipe series with his Savory Biscotti

As part of our June 2021 celebration of getting ‘Back to fine dining’ (yes!), we’re excited to announce our partnership with Chef Robert Bleifer, who most recently served as Executive Chef & Vice President of Culinary Production for Food Network for 24-years. Chef Rob has created six recipe pairings to share with our Members and fans, which we’ll dole out in a six-part blog series now through June!

Chef Rob was responsible for everything from managing the kitchen of 18 Food Stylists and Recipe Developers to coordinating with Production teams, Chefs/Hosts, Guest Chefs, and much more. He was also an on-air presence, judging numerous Food Network Challenges, catering the three Food Network Wedding specials, and many other “cameo” appearances.

We invite you to follow Chef Rob on Instagram @chef_robear! He’s got a lot of new projects in works and you’re going to want to be the first to know!

FYI, sister winery Prescription Vineyards is also celebrating ‘Back to Fine Dining’ by being the exclusive wine sponsor for Tampa Bay Restaurant Week this June 17 through 27. Click here to learn more…

We’re going to jump-start Chef Rob’s series with something we’ve never seen before, a Savory Biscotti recipe to pair with our Lloyd Cellars Carneros Chardonnay. This certainly redefines the idea of ‘breakfast for dinner.’

Happy home cheffing!

Chef Bleifer's Savory Biscotti

Chef Bleifer Savory Biscotti

Sure, you love biscotti with your coffee in the morning, but now it's wine-thirty and you're still craving pastry. Chef Robert Bleifer comes to the rescue with his Savory Biscotti to pair with our Lloyd Cellars Carneros Chardonnay!
Print Recipe
Pin Recipe

Course Appetizer
Cuisine Italian

Ingredients

  

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1 tablespoon fresh thyme chopped (or 1 teaspoon dried thyme)
  • 2 teaspoons fresh rosemary chopped (or 1 teaspoon dried rosemary)
  • 4 large eggs
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup grated parm
  • 2 tablespoons honey

Instructions

 

  • Set an oven rack to the middle shelf and preheat oven to 350.
  • Line a cookie sheet with parchment.
  • In a large mixing bowl, whisk together, flour, salt, and baking powder.
  • In a medium bowl or large measuring cup, whisk eggs and then whisk in oil and cheese, herbs, and honey.
  • Add the egg mixture into the flour mixture and mix with a rubber spatula.
  • With floured hands, transfer the dough to a floured work-surface.
  • Roll into a log about 12 inches long and 4 inches wide (it will be flat).
  • Place the log on the cookie sheet and bake for about 20 minutes, until the dough is firm to the touch and lightly golden in color.
  • Cool the log on a rack and lower the oven temperature to 325.
  • With a serrated knife, cut the log into 1/4 inch wide cookies (slice straight across for shorter biscotti or at a 45 degree angle for longer biscotti.
  • Place the sliced biscotti cut-side down onto the cookie sheet and bake for an additional 15-20 minutes, or until dry and golden.
  • Cool on racks and serve immediately, or when fully cool, store in an air-tight cookie tin for several days.

Keyword Chardonnay, Chef Robert Bleifer, Lloyd Cellars, Savory Biscotti

Lloyd Cellars & Prescription Vineyards Q2 Market Support!

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Prescription Vineyards is returning to in-market programming as the exclusive wine sponsor for Tampa Bay Restaurant Week happening June 17th - 27th, 2021. Here, in our Lloyd Cellars Market Update, we always share recent scores and links to promotional assets such as Shelf-Talkers, Line Cards, Data Sheets, and Bottle Shots.

Prescription Vineyards is returning to in-market programming as the exclusive wine sponsor for Tampa Bay Restaurant Week happening June 17th – 27th, 2021. A portion of the proceeds benefits Feeding Tampa Bay!

In our Lloyd Cellars Market Update, we always share recent scores and links to promotional assets such as Shelf-Talkers, Line Cards, Data Sheets, and Bottle Shots.

~ Please read on for more marketing activities and links to our recent blog features! ~

Lloyd Cellars Collateral | Prescription Collateral

Greg Moore, Director of Sales | Greg@LloydCellars.com | (415) 385-9658

Joel Quigley, Director of Marketing Communications | Joel@LloydCellars.com | (707) 495-0831

Chef Bleifer Partners with Lloyd Cellars

As part of our June 2021 celebration of getting back to fine dining (yes!), we’re excited to announce our partnership with Chef Robert Bleifer, who most recently served as Executive Chef and Vice President of Culinary Production for Food Network.

Chef Rob was responsible for everything from managing the kitchen of 18 Food Stylists and Recipe Developers to coordinating with Production teams, Chefs/Hosts, Guest Chefs, and much more. He was also an on-air presence, judging numerous Food Network Challenges, catering the 3 Food Network Wedding specials, and many other “cameo” appearances.

We invite you to follow Chef Rob = @chef_robear!

Sip Sip Hooray Podcast Interview with Winemaker Rob Lloyd is Live!

As we shared in our Q1 report for 2021, we have a series of virtual events scheduled throughout the year. Our Sip Sip Hooray Podcast with Award-Winning Media Hosts Mary Babbit and Mary Orlin, all integrated with our ongoing Instagram Influencer campaigns with ApexDrop, has posted for April. Check out the podcast featuring our very own Winemaker Rob Lloyd, who’ve they’ve dubbed the Chardonnay King!

Stay tuned for June when Chef Rob shares his recipe pairings with Lloyd Cellars wines and into the future as he announces exciting new projects from the culinary mind of Chef Robert Bleifer!

The Chardonnay King: Rob Lloyd, Lloyd Cellars – Ep. 27

The Drop on ApexDrop!

In addition to ApexDrop’s robust content generation and product sampling, each campaign with the 50 Instagram Influencers has had a total following of more than 750,000 followers. Over our last three campaigns, our total reach has surpassed 1.5 million with our Engagements reaching more than 60,000. We invite you to visit our Instagram accounts with Tags to see the quality and diversity of our content and, of course, follow us!

Lloyd Cellars Instagram | Prescription Instagram

Recent Scores & Reviews

Lloyd Cellars and Prescription Vineyards Recent Scores from Tasting Panel Publisher Meridith May

LLOYD CELLARS 2019 CHARDONNAY SCORES 94 POINTS – MAKES CHEERS MAG’S TOP 50

TASTING PANEL MAG SCORES LLOYD CELLARS 2019 CHARDONNAY 94.5 POINTS

2018 CLARKSBURG CHARDONNAY SCORES 92 POINTS FROM TASTING PANEL

CELEBRATING 91 POINT PINOT NOIR SCORE FROM WINE ENTHUSIAST W/NEW BLUMER RECIPE!

2017 STA. RITA HILLS PINOT NOIR SCORES 94 POINTS WITH TASTING PANEL MAGAZINE

PRESCRIPTION CHARDONNAY SCORES GOLD – 91 POINTS AT SUNSET MAG INT’L COMPETITION!

WILFRED WONG SCORES PRESCRIPTION 2018 ALEXANDER VALLEY CAB 91 POINTS!

TASTING PANEL MAG SCORES PRESCRIPTION 2018 ALEXANDER VALLEY CAB 92 POINTS

Lloyd Cellars Blog Features | Prescription Blog Features

The Somm Journal & Nat Geo Webinars

The launch of the highly anticipated New Sotheby’s Wine Encyclopedia by National Geographic Books is the catalyst for the innovative approach and synergies among industry leaders in their categories. The SOMM Journal — in association with National Geographic and SommCon — invites you to participate in these complimentary, one-of-a-kind wine-tasting webinar series entitled Geographical Digest.

May 11th 2021 @ 9:00am PT
National Geographic “Pinot Noir: Aspects from Delicacy to Durability“ Webinar, moderated by Master of Wine Andrea Robinson, in association with the Somm Foundation
Winemaker Rob Lloyd to Speak to Sta. Rita Hills Pinot Noir

July 29th 2021 @ Time TBA
Buyer’s Forum: In association with the Somm Foundation, Prescription Vineyards tastes along with 40 qualified wine buyers featuring the upcoming release of our 2019 Clarksburg Chardonnay
Winemaker Rob Lloyd & Director of Sales Greg Moore Lead Our Discussion

September 14th 2021 @ 9:00am PT
National Geographic “Balancing Act: Chardonnay at its Best’ Webinar
in association with the Somm Foundation
Winemaker Rob Lloyd to Speak to Carneros Chardonnay

Note: These webinars are part of a year-long marketing campaign that includes advertising, editorial, and social media

Follow the Action on Facebook!

Facebook.com/LloydCellars | Facebook.com/PrescriptionVineyards