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

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 Bliefer 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!

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

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

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!

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, 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

Tasting Panel 94.5 Score for Lloyd Cellars 2019 Carneros Chardonnay!

Lloyd Cellars 2019 Carneros Chardonnay 94.5 Points

Lloyd Cellars 2019 Carneros Chardonnay
Lush notes of lemon cream pie add to the silky mouthfeel of this superlative white. A hint of sage, cinnamon, and jasmine make it exotic. Texturally generous with spiced sandalwood and voluptuous notes of chamomile and honey.
~ Meridith May, Publisher

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Winemaker Rob Lloyd to be Featured in The SOMM Journal & National Geographic Webinars

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

In the spirit of continuing education for beverage professionals and consumers, The SOMM Journal — in association with National Geographic and SommCon — invites our members and trade partners to participate in a 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.

Winemaker Rob Lloyd will be featured in two of the eight webinars for 2021. For the May 11th webinar, Rob will be speaking to Sta. Rita Hills AVA where we source our Pinot Noir. In the fall, on September 14th, he’ll speak to the Carneros Region and our Chardonnay. We’ll be sharing registration details in the coming weeks!

To get on our mailing list for notifications for all news, recipes, and offers, scroll to the bottom of this page for our registration form.

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

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


For the first time since 2011, National Geographic Books has fully updated The New Sotheby’s Wine Encyclopedia, the comprehensive guide for enophiles now in its sixth edition. The launch of the highly anticipated New Sotheby’s Wine Encyclopedia by National Geographic Books was the catalyst for the innovative approach and synergies among industry leaders in their categories.

This essential reference—long used as the go-to text for the prestigious Master Sommelier examination—is the most comprehensive guide to the world of wine, featuring authoritative information on related history, culture, geography, and more. (Source: Tasting Panel Magazine)

Flavorbomb Your Holidays with Our Exclusive Gift Collection with Celeb Chef Bob Blumer!

Flavorbomb Your Holidays Collection
Our Flavorbomb Holiday Collection includes four wines with Blumer's new cookbook.
Our Flavorbomb Holiday Collection includes four wines with Blumer’s new cookbook. Read on…

From our family to yours, we hope you remain safe and healthy. Certainly, the holidays will be like nothing any of us have experienced before. During shelter-in-place, we’ve found ourselves cooking as a family more than ever. This is why we share a holiday gift collection that includes each of our four wines and the new cookbook, Flavorbomb by Gastronaut and Author Bob Blumer.

Blumer is also an eight-time Guinness World Record holder, creator and host of the television series Surreal Gourmet and Glutton for Punishment, and a producer and host of World’s Weirdest Restaurants. If you’re like us and not dining out like you used to, then this is the cookbook for you. It’s loaded with insider tips and recipes to achieve the widely addictive flavors served up by your favorite chefs and restaurants!

CLICK HERE to Order Your Flavorbomb Holiday Collection!

  • 1 bottle – 2018 Prescription Chardonnay, Clarksburg
  • 1 bottle – 2018 Prescription Cabernet Sauvignon, Alexander Valley (Inaugural release!)
  • 1 bottle – 2019 Lloyd Cellars Chardonnay, Carneros
  • 1 bottle – 2017 Lloyd Cellars Pinot Noir, Sta. Rita Hills
  • 1 book – FlavorBomb by Bob Blumer

Exclusive Gift Package: $170 with shipping included!

(WINE CLUB MEMBER DISCOUNTS APPLY / CANNOT BE COMBINED WITH OTHER OFFERS)
Holiday shipping deadlines. NOTE: Due to Covid, UPS has no guarantees this year, so order early!
Shipping Selection Christmas Deadline New Year’s Eve Deadline
Ground December 16 December 21
2-Day Air December 20 December 23
Next Day Air December 21 December 28

Or Visit Our Online Store to Stock Up on Your Favorite Wines for the Holidays!

Lloyd Cellars Pairs with Gastronaut Bob Blumer to Celebrate His New Cookbook, Flavorbomb!

Sta. Rita Hills Salmon Burger

Flavorbomb

A rogue guide to making everything taste better

If you live for wildly addictive, life-affirming taste sensations that knock you off your feet, yet can’t figure out how to make them at home, you have just found your kindred cookbook spirit. Welcome to Flavorbomb, by Bob Blumer, and published by Penguin Random House Canada.

Blumer, a gastronaut, artist, and eight-time Guinness World Record holder, is the creator and host of the television series Surreal Gourmet and Glutton for Punishment, and a producer and host of World’s Weirdest Restaurants. His shows air on various networks in more than twenty countries worldwide.

Brunch the Salmon Burger
Rob Lloyd, Lamar Engel of Wine Militia, and Greg Moore of Lloyd Cellars and wife Jennifer Moore dive into Blumer’s Swingin’ Salmon Burger at Hollywood Hills brunch!

Rob and Bonnie Lloyd have been fans of Blumer’s mind-bending creativity and ‘flavor bomb’ dishes for many years. Luckily, Blumer is a fan of Lloyd Cellars’ wines. For the 2020 holidays, the trio has decided to team up to pair a couple of Blumer’s Flavorbomb recipes, along with a selection of other past cookbook recipes that love Lloyd Cellars wine!

The Lloyd’s met Blumer through their years as wine co-hosts for MUSEXPO: The United Nations of Music & Media in Los Angeles. Each year, Blumer hosts a private brunch at his home in the Hollywood Hills for the conference’s winery partners. It was at one of these brunches that Blumer ‘tested’ the following Swingin’ Salmon Burger recipe on the Lloyd’s and friends, so we thought it appropriate to start the Flavorbomb narrative with this delicious pescatarian burger.

In the coming weeks, we’ll be sharing some amazing holiday gifting ideas, including one with Blumer’s new book, as well as five recipes in a series of stories as part of the launch of our new News & Recipes blog. We now share Blumer’s Swingin’ Salmon Burger recipe, which pairs beautifully with both our Carneros Chardonnay and Sta. Rita Hills Pinot Noir!

UPDATE: Purchase our Flavorbomb Gift Collection Including Blumer’s Book and Our Four Wines!
Sta. Rita Hills Salmon Burger

Swingin’ Salmon Burger

Gastronaut Bob Blumer

This juicy salmon burger goes both ways. It swims upstream and down—and it pairs equally as well with our big luscious Sta. Rita Hills Pinot Noir or our complex Carneros Chardonnay.

Pair with Lloyd Cellars 2019 Carneros Chardonnay or/and 2017 Sta. Rita Hills Pinot Noir

Prep Time 1 hr

Course Main Course
Cuisine American

Servings 4

Equipment

  • food processor

Ingredients

  

  • 1 lb Fresh salmon fillet Avoid previously frozen salmon if possible
  • 1 Poblano chili or jalapeño chili
  • 1/4 tsp Salt
  • 1/4 tsp Freshly ground black pepper
  • 1 Egg
  • 3 Green onions, finelysliced
  • 2 Cloves of garlic, minced
  • 1/2 Red bell pepper, trimmed and diced
  • 2 tbsp Sourcream or mayonnaise
  • 1 tbsp Dijonmustard
  • 1/4 cup Parsley, roughly stemmed
  • 1/4 cup Breadcrumbs or Panko
  • 4 Airy burger buns (ideally brioche)
  • 4 tbsp Homemade aioli or store-bought mayonnaise
  • 1 Zest of lemon + 1 tablespoon lemon juice
  • 2 tbsp Dill, chopped finely
  • 1 Ripe avocado
  • 3 tbsp Olive oil, divided

Instructions

 

  • Using a sharp knife,remove skin from salmon. Remove any pin bones from the salmon, then roughly cutsalmon into ½-inch cubes. Reserve.
  • Blacken poblano over a gas burner or BBQ. Put it in a bagfor 5 minutes, then peel off and the discard skin along with the seeds andstem. Reserve.
  • To a food processor, addegg, green onion, garlic, poblano, bell pepper, sour cream, Dijon, cilantro,breadcrumbs, lemon zest + juice, salt ad pepper. Pulse four or five times. Addsalmon and pulse another 4 or 5 times or until coarsely chopped and blendedwith the other ingredients—but well before the point that it turns to mush. Ifyou don't have a food processor, chop salmon into tiny pieces, then blend withall the aforementioned ingredients in a bowl. Form salmon mixture into 4patties. Reserve.
  • In a small bowl, blend aioli or mayo with dill. Reserve.
  • In a medium bowl, use afork to mash avocado. Add a pinch of salt and lemon juice. Blend and reserve.
  • Ifbuns are too thick or too dense, pull a little bread from the center of the tophalf, or slice a bit off from one or both of the cut sides. While patties are cooking, brush buns with oil andtoast, cut side down, in a pan or on a grill until cut side is lightly browned.
  • To a sauté pan overmedium-high heat, add 1 tablespoon oil. When pan is smoking hot, add patties andcook, loosely covered, for about 4 minutes per side, or until the outsides arecrusty and the centers are just cooked (i.e. opague).

Notes

To serve Schmear bottom bun with aioli, and top bun with avocado

Advance work Aioli can be made up to a day in advance. Patties can be made up to a day in advance. Plan-overs Patties freeze well and will last in airtight wrapping for up to 6 months.

Keyword Bob Blumer, burger, Chardonnay, Lloyd Cellars, Pinot Noir, salomon

LLOYD CELLARS & PRESCRIPTION STRIKE GOLD AT SUNSET INTERNATIONAL WINE COMPETITION

Lloyd Cellars Scores Double Gold 97 Points

LLOYD CELLARS AND PRESCRIPTION VINEYARDS ARE HONORED TO ANNOUNCE OUR ‘CHARDONNAY-POWERED’ SCORES FROM THE SUNSET INTERNATIONAL WINE COMPETITION!

Sunset is the leading media source of the Western lifestyle. Its International Wine Competition makes its winning wines part of the most influential wine program in the country. The competition’s judges are some of the most experienced wine professionals in the West, including many Master Sommeliers and Masters of Wine.


Lloyd Cellars 2018 Carneros Chardonnay Scores Double Gold – 97 Points

Lloyd Cellars 2018 Carneros Chardonnay 100% Chardonnay is sourced predominately from Sangiacomo Vineyards’ Kiser, Home and Green Acre Blocks with a small amount of fruit from the Truchard Vineyard. The wine is barrel fermented and aged for ten months in American oak, and left on the lees right until bottling. > DOUBLE GOLD 97 POINTS!


Prescription Vineyards 2018 Clarksburg Chardonnay Scores Gold – 91 Points

Prescription Vineyards 2018 Clarksburg Chardonnay is 100% Chardonnay sourced from James Reamer in Clarksburg, CA. The wine shows lively aromatics of high-toned citrus, lemon peel, tropical fruits and fresh cream lead into a refreshing and mouthwatering palate. Flavors of guava, papaya, key lime and crème brulée flow throughout a long, smooth, mineral-laced finish. > GOLD 91 POINTS!

2018 Carneros Chardonnay Scores 94 Points with Tasting Panel Magazine

2018 Carneros Chardonnay Scores 94 Points with Tasting Panel Magazine
Industry Leading Trade Magazine for Restauranteurs & Retailers Big Fans of our 2018 Carneros Chardonnay

Lloyd by Robert Lloyd 2018 Chardonnay, Carneros, Sonoma County ($40) This expression was made primarily with grapes sourced from three separate blocks in the certified-sustainable Sangiacomo Vineyard; a small percentage comes from Truchard Vineyard. These prestigious sites clearly influence the intensity and purity of fruit in the barrel-fermented wine, which aged for ten months in American oak and was left on the lees until bottling. Carneros Chardonnay is associated with crisp acidity and fresh stone-fruit flavors, and this is no exception; it also offers aromas of pineapple, lemon, and white flowers that lead to notes of buttered pecan, vanilla, peach, and daffodil. 94 Points

Our 2018 Chardonnay is sold out. We have released the 2019 vintage and it’s tasting just as delicious. Get it now!
Check out Tasting Panel magazine!