Quilt & Co 
Watch our Friendsgiving Livestream Here
Friendsgiving isn’t quite Friendsgiving without good friends, food, games, and of course some delicious wine along the way. Whether you’re entertaining guests or still preparing for your own feast, join fifth generation winemaker Joe Wagner for this livestream guaranteed to set your event up for success! Joe will taste four of his favorites from our portfolio and explain why each is such an excellent choice for your Friendsgiving meal. Along the way, learn how to play the acclaimed Wine Wars game alongside Joe and Chef Mike Williams (of premier Napa restaurant Avow) and hear the stories of their own Friendsgiving traditions from years’ past.
Stock up and Tune In
Grab these four wines and your friends and get ready for this event!
Elouan Pinot Noir
Böen California Pinot Noir
Belle Glos Clark & Telephone Pinot Noir
Napa Valley Quilt Cabernet Sauvignon
Friendsgiving Recipes
Stuffed Portobello Mushrooms
Pair with Elouan Pinot NoirINGREDIENTS
6 portobello mushrooms
2 cups hen of the woods mushrooms, rough chopped
4 cups button mushrooms, rough chopped
2 cups oyster mushrooms, thinly sliced
1 can of chickpeas (approximately 14-16 ounces), drained
3 shallots, rough chopped
1/2 cup white wine
Splash of Brandy
8 cloves of garlic, chopped
1 tbsp dried or fresh thyme
1/4 cup parsley
1/4 cup chives, minced
2 tbsp olive oil
Salt and pepper to taste
Edible flowers for garnish
INSTRUCTIONS
Step 1
Preheat oven to 400 degrees
Step 2
Remove the stems from the portobello mushrooms and spoon out the inside gill (saving the latter).
Step 3
Place the portobello mushrooms cap-side-up onto a baking sheet, season with salt and pepper and roast in the oven for 10 minutes.
Step 4
In a saute pan over medium/high heat, cook olive oil, shallots, garlic, salt, and pepper.
Step 5
Once translucent, add rough chopped mushrooms and the insides of the portobello mushrooms previously saved and continue cooking.
Step 6
Temporarily remove from the stovetop to add white wine and brandy, then return to the heat and add dried thyme. Continue sauteing until all moisture is released and the ingredients begin to bind.
Step 7
In a food processor, add in the stovetop mixture along with chickpeas and pulse it until overall texture is chopped and even in size. Taste and season accordingly.
Step 8
Turn the portobello mushrooms cap-side-down on your baking sheet and fill with the mixture from your food processor. Drizzle will olive oil and sprinkle with salt and pepper, then put back into the oven for another 10 – 15 minutes (depending of your oven).
Step 9
Arrange stuffed mushrooms onto a serving dish and garnish with crispy fried mushrooms, parsley, chives, and edible flowers.
TIPS
This dish can be served at room temperature, though if you’d like to serve warm: reheat in an oven set to 250 degrees for 10 minutes just before serving. Add garnishes after reheating.
TOOLS NEEDED
Baking Sheet
Sauté pan
Knife & cutting board
Food Processor
Oven
Stovetop
Roasted Cauliflower and Squash
Pair with Böen California Pinot NoirINGREDIENTS
2-3 head of cauliflower
4 delicata squash
1 oz pine nuts
1 oz pumpkin seeds
1 oz sunflower seeds
1/4 cup dried currants
1/2 sprigs of fresh thyme
2 tbsp olive oil
Salt and pepper to taste
INSTRUCTIONS
Step 1
Preheat oven to 400 degrees
Step 2
Cut off each end of the squash and slice down the center to cut in half lengthwise. Scrape out all the seeds, and cut into half moons.
Step 3
On a baking sheet lined with parchment paper, mix your squash with olive oil, salt, and pepper and distribute evenly on the baking sheet. Bake for about 45 minutes.
Step 4
Cut the cauliflower into roughly ½ inch wide steaks and put onto a 2nd baking sheet with olive oil, salt, and pepper. Bake for about 30 minutes.
Step 5
In a dry saute pan, toast pine nuts, pumpkin seeds, and sunflower seeds over low heat to toast them. Transfer to a plate.
Step 6
Then using the same saute pan over medium/high heat, saute your shallots with olive oil, salt, and pepper until translucent. Remove from the stove-top.
Step 7
Assemble the dish in a serving bowl by first layering cauliflower (toasted side up for color) and squash, then sprinkle on top the shallots, currants, seed mix, and sprigs of fresh thyme.
TIPS
This dish can be served at room temperature, though if you’d like to serve warm: reheat in an oven set to 250 degrees for 10 minutes just before serving. Add currants, seed mix, and fresh thyme after reheating.
TOOLS NEEDED
2 Baking Sheets
Sauté pan
Knife & cutting board
Oven
Stovetop
Caramelized Shallot Tartlet
Pair with Belle Glos Clark & Telephone Pinot NoirINGREDIENTS
10 shallots, cut into wheels of approximately ¼ inch width
1 puff pastry, trimmed to the width of your cake pan
4 – 6 thinly sliced pieces of cheese (Gruyere, Swiss, etc.)
2 tbsp organic brown sugar
2 sprigs of fresh thyme (½ minced, ½ for garnish)
3 tbsp unsalted butter
Splash of Brandy
2 tbsp olive oil
Salt and pepper to taste
Edible flowers for garnish
INSTRUCTIONS
Step 1
In a saute pan over medium/high heat, heat 1 tbsp olive oil.
Step 2
Once the pan is hot, place shallots in, cut side down.
Step 3
Preheat oven to 400 degrees.
Step 4
Once shallots begin to become translucent, add salt, pepper, granulated garlic, minced thyme, 2 tbsp butter, and sugar. Cook down until caramelized. While temporarily off the stovetop, add Brandy and return to the stovetop.
Step 5
Transfer the shallots to a 9” cake pan greased with butter – seared side down.
Step 6
Add holes to your puff pastry using a fork, and then place it hole-side-down on top of the shallots.
Step 7
Cook the pastry and shallots in the oven for about 15-20 minutes, until the pastry is puffed and cooked all the way through. Remove from the oven and let cool.
Step 8
Once cool, carefully flip upside down onto an oven-safe dish.
Step 9
Add cheese on top of the tartlet and place under the broiler until the cheese melts.
Step 10
Transfer to serving dish, sprinkle with any remaining minced thyme, and garnish with thyme sprigs.
TIPS
This dish can be served at room temperature, though if you’d like to serve warm: reheat in an oven set to 250 degrees for 10 minutes just before serving. Add thyme garnish after reheating.
TOOLS NEEDED
Sauté pan
9” cake pan
Knife & cutting board
Oven
Stovetop
Roasted Brussels Sprouts
Pair with Napa Valley Quilt Cabernet SauvignonINGREDIENTS
1 pound of brussels sprouts, quartered
1 pound of honeycrisp apples, chopped about the size of brussels sprouts (keeping skins on)
2 shallots, chopped or wheels
1/4 cups pomegranates
1/4 cups crumbled Blue cheese
2 sprigs of fresh thyme, minced
1 tbsp honey
2 tbsp olive oil
Salt and pepper to taste
Optional: Bacon
INSTRUCTIONS
Step 1
Preheat oven to 400 degrees.
Step 2
Spread out brussels sprouts and apples onto a baking sheet. Drizzle with oil, salt, pepper, and minced thyme. Put in the oven for about 10-15 minutes until visibly browned.
Step 3
In a saute pan over medium/high heat, heat olive oil for a few minutes before adding shallots with salt, pepper, and minced thyme.
Step 4
Keep moving the shallots until they become translucent and crispy, then remove from the stovetop and transfer to a plate.
Step 5
Put the saute pan on medium/high heat again with a little olive oil, and then add the brussels sprouts until they get a nice char. Then add the apples and shallots back in and add 1 tbsp of honey.
Step 6
Turn off the heat and toss with pomegranates.
Step 7
Transfer everything to a serving dish and garnish with blue cheese.
TIPS
This dish can be served at room temperature, though if you’d like to serve warm: reheat in an oven set to 250 degrees for 10 minutes just before serving. Add blue cheese after reheating.
This dish goes well with bacon! Add to the saute pan when cooking the shallots, or serve on the side.
TOOLS NEEDED
Baking sheet
Sauté pan
9” cake pan
Knife & cutting board
Oven
Stovetop