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The Wine Foundry

The Team at Anarchist Wine Co.

Empanadas with Sweet Potato, Shitake & Portobello Mushrooms

Credit: Valerie Von Burg, founder of Anarchist Wine Co. & Foundry Wines

Pair with 2018 Foundry Chardonnay, Courtney's Vineyard

Serves 10


1 pound sweet potato, steamed and sliced
2 shallots, minced
1 teaspoon garlic, chopped
1/2 pound shitake mushrooms, stems removed and caps sliced
1/2 pound portobello mushrooms, stems removed and caps sliced thin
2 tablespoons basil, chopped
1 box puff pastry
4 oz. Gruyere, grated
4 tablespoons olive oil
salt & pepper to taste

Egg wash
1 egg
1/4 cup water


Pre-heat oven to 350°

Steam the potato until tender but not falling apart, let cool, then peel and slice thin and set aside. In a sauté pan add the olive oil and heat to medium, then add the mushrooms, garlic, shallots and basil. Sauté until tender, then add the sliced potato and toss a few times trying not to break the slices up. Season with salt and pepper to taste, let cool, and set aside.

Take the puff pastry and roll it to half its original thickness. Cut 5-inch circles or squares. Fill with the mixture and top with a little cheese, leaving space around the edges. Brush edges with egg wash, fold the pastry and seal the edges with a fork. Brush the surface of the empanadas with egg wash and place on an oiled baking sheet.

Bake at 350° until golden brown. Enjoy with a beautiful glass of Foundry 2018 Chardonnay, Courtney’s Vineyard!

The Team at Anarchist Wine Co.

Lobster Pasta by Soo Young Kim, Bistro Viz

Credit: Soo Young Kim, owner/chef of Bistro Viz in San Anselmo, CA

Pair with 2018 Foundry Chardonnay, Courtney's Vineyard

Serves 6


6 Maine lobster tails
1 fennel bulb, shaved
2 t. crushed garlic
1T butter, more to finish
4 T thinly shaved shallot
1/4 c white wine, pref chardonnay
2 T. chopped chives
Cooked pasta, preferablly Rustichella garganelle or de Cecco Pappardelle


1. In a small-medium saucepan that snugly holds three lobster tail,s, bring 1 c. water to a rapid boil.
place three tails and 1 cub fennel, sliced thinly, into pan.
2. Add enough water to just come to the top of the tails and bring to s slow boil and cook 5-7 minutes.
3. When the tail forms a 90 degree it's done.
4. Pull the first three tails out and place the next three tails in and repeat. Reserve fennel-lobster broth.
5. While tails cool, heat 1 T butter over medium heat and cook shallots until soft. Add garlic and cook one minute.
6. Add wine and boil until almost dry.
7. Use seafood scissors to extract meat from lobster tails and chop into pieces just over 1/2"
8. Add shells to the fennel-lobster broth and strain. You can do a second wash with plain water to extract more flavor.
9. Add shallot-wine mixture and reduce liquid to half the volume.
10. Add cooked pasta, lobster, chili flake to taste, a few grinds of black pepper and 3 T. butter to the sauce and stir.
11. Serve immediately, with chives.