Sample recipe from Viansa’s Chef Series

Viansa Sonoma partners the girl & the fig for a series of three-course farm-to-table dinners this summer. The events, June 29 and July 27, will feature dishes prepared in the Viansa Sonoma wood-fired oven, and served in wine-paired courses on the winery’s picturesque terrace.

Each meal begins at 6 p.m. with passed appetizers, with dinner served at 6:30 p.m. $75 per person general, $60 for wine club members. Seating is limited. More.

Sample recipe: Padrón Peppers

“Padrón peppers are a wonderful treat. They are simple, quick to cook, and make a surprising addition to most summer meals. However, not all Padróns are the same; some are delicate and mild in flavor and others surprise you with a spicy bite. There is no way of knowing how spicy they are just by looking at them; you just have to go for it. Other than washing the peppers, there is no preparation before cooking them and you can eat them right up to the stem, making Padróns the ultimate finger food.” – Sondra Bernstein, girl & the fig

Serves 6

1 pound Padrón peppers

3 tablespoons olive oil

½ tablespoon Maldon Sea Salt

2 tablespoons Herbed Bread Crumbs

2 tablespoons balsamic vinegar (condimento or saba can be substituted)

* Heat a heavy-bottomed skillet over high heat until almost smoking.In a small bowl combine the peppers and oil and add them to the skillet. Sear the peppers on all sides until browned, about 4 to 6 minutes. Remove from the heat.

To serve:

*Place the peppers on a serving dish and sprinkle them with the salt and bread crumbs. Add a drizzle of the balsamic vinegar over the top.

For more information contact 800.995.4740, ext. 2 or [email protected]. The winery is located at 25200 Arnold Drive, Sonoma.