Kendall-Jackson Blog > Culinary Education
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I was selected to compete at this year’s California raisin bread competition in Las Vegas. Each individual had to incorporate 25% raisins based on the total weight of the flour. I decided to do a laminated Chardonnay […]

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Our Culinary Team has been getting great press left and right so we’d like to take a moment to congratulate them on all of their successes! Join us in raising a glass – cheers to the K-J […]

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Charcuterie: Coming from the French words “chair” meaning flesh and “cuit” meaning cooked, charcuterie is the art of curing, smoking and cooking meat as a flavor and preservation method. Nobody knows exactly who if it was a […]

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Our #KJFriend Brian Emmett (@BrianEmmettBake) sent us this Heirloom Tomato Tart recipe, a perfect summertime dish. Pair with chilled K-J AVANT Chardonnay. ……………………………………….. HEIRLOOM TOMATO TART Created by Brian Emmett CRUST ¾ cup of flour 1/3 cup […]

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Chef Robert shared some tips on how to plate in his Chardonnay Cake post. We decided to take Chef Robert’s tips and create a blog post just on how to plate like a pro. PLATE LIKE A […]

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