Recipes

Check out the different recipes with their wine pairing, download your own shopping list
and make some of Dave's favorite dishes at home.

Main Courses

Brown Sugar and Five Spice Rubbed Pork Chops with Roasted Pineapple and Green Onions

Brown Sugar and Five Spice Rubbed Pork Chops with Roasted Pineapple and Green Onions
Brown Sugar and Five Spice Rubbed Pork Chops with Roasted Pineapple and Green Onions Brown Sugar and Five Spice Rubbed Pork Chops with Roasted Pineapple and Green Onions Brown Sugar and Five Spice Rubbed Pork Chops with Roasted Pineapple and Green Onions Brown Sugar and Five Spice Rubbed Pork Chops with Roasted Pineapple and Green Onions Brown Sugar and Five Spice Rubbed Pork Chops with Roasted Pineapple and Green Onions Brown Sugar and Five Spice Rubbed Pork Chops with Roasted Pineapple and Green Onions

In Camden, Chef Fiona cooked up her savory Brown Sugar and Five Spice Rubbed Pork Chops with Roasted Pineapple and Green Onions for @Dave Matthews Band and crew. At home, we recommend pairing this recipe with the Dreaming Tree Crush.

Photos by Rodrigo Simas.

Ingredients

Serves 4

Pork Chops
4 1 inch bone-in pork chops
1-2 tbs. canola

Spice Mix
3 tbs. brown sugar
1 tbs. plus 1 tsp. chinese five spice
1 1/2 tsp. coriander
1 tsp. dried thyme
2 tsp. salt
1/2 tsp. pepper

Roasted Pineapple
1/2 pineapple, diced
1/2 c. green onion, sliced
2 tbs. canola
2 tbs. cilantro, chopped
2 tbs. lime juice
2 tsp. sriracha, more if you like
2 extra spice (optional)
2 tsp. fish sauce
1 pinch salt
1 pinch pepper

Shopping List

Pork Chops
4 1 inch bone-in pork chops
canola

Spice Mix
brown sugar
Chinese five spice
ground coriander
dried thyme
salt
pepper

Roasted Pineapple
1 pineapple
1 bunch green onions
canola
fresh cilantro
lime juice
sriracha
extra spice (optional)
fish sauce
salt
pepper

Directions

Pork Chops:

  1. Drizzle canola on chops and liberally rub with the spice mix. Let sit for at least 1 hour.
  2. Preheat grill or pan (preferably cast iron) over medium heat.
  3. Sear each side of the pork for 4-5 minutes, until both sides are caramelized and the juices run clear. If the pan smokes too much, turn the heat down.

Roasted Pineapple:

  1. Preheat oven to 400°.
  2. Toss pineapple and green onion with canola, salt, and pepper.
  3. Roast for 15-20 minutes until lightly brown and softened. Transfer to bowl.
  4. Add remaining ingredients and stir until incorporated.
  5. Set aside, keep warm.

Pecan Crusted White Fish with Charred Tomatoes, Red Peppers and Lemons

Pecan Crusted White Fish with Charred Tomatoes, Red Peppers and Lemons
Pecan Crusted White Fish with Charred Tomatoes, Red Peppers and Lemons Pecan Crusted White Fish with Charred Tomatoes, Red Peppers and Lemons Pecan Crusted White Fish with Charred Tomatoes, Red Peppers and Lemons Pecan Crusted White Fish with Charred Tomatoes, Red Peppers and Lemons Pecan Crusted White Fish with Charred Tomatoes, Red Peppers and Lemons Pecan Crusted White Fish with Charred Tomatoes, Red Peppers and Lemons

In Charleston, SC, @Dave Matthews Band and crew enjoyed Chef Fiona's Pecan Crusted White Fish with Charred Tomatoes, Red Peppers and Lemons. Try this recipe at home paired with the Dreaming Tree Sauvignon Blanc.

Photos by Aaron Farrington

Ingredients

Serves 4 people

Charred Vegetables
2 red peppers
2 large tomatoes, medium dice
1 medium yellow onion, medium dice
1 lemon, cut in half longwise and thinly sliced
1 lemon, 1 juiced
4 garlic cloves, thinly sliced
1/4 c. capers, rough chop
1 tbs. parsley, chopped
1 tbs. basil, chopped
1 tbs. thyme, chopped
1 tbs. oregano, chopped
2 tbs. red wine vinegar
1 tbs. grainy mustard
2 tsp. honey
1 large pinch of crushed red pepper, optional
1/3 c. extra virgin olive oil

Pecan Crusted Fish
1 lb. thick white fish, cut in 4 portions (cod, turbot, grouper would all work)
1 c. pecans, finely chopped
1 pinch cayenne
1 egg, beaten
1-2 tbs. extra virgin olive oil
1/2 tsp. salt
1/4 tsp. pepper

Shopping List

Charred Vegetables
2 red peppers
2 large tomatoes
1 medium yellow onion
2 lemons
4 garlic cloves
capers
1 bunch parsley
1 bunch basil
1 bunch thyme
1 bunch oregano
red wine vinegar
grainy mustard
honey
crushed red pepper, optional
extra virgin olive oil

Pecan Crusted Fish
1 lb. thick white fish, (cod, turbot, grouper would all work)
1 c. pecans
cayenne
1 egg
extra virgin olive oil
salt
pepper

Directions

Charred Vegetables:

  1. Pre-heat oven to 450°.
  2. Roast peppers on rack for about 15-20 minutes, until blistered and slightly blackened.
  3. Carefully remove peppers from oven and transfer to a bowl and cover with plastic or a cloth until cool.
  4. Remove seeds and skins of peppers, dice peppers and transfer to a bowl.
  5. While peppers are roasting or cooling, mix tomatoes, onions, garlic, sliced lemon, and 2 tbs. olive oil. Roast for 15-20 minutes until edges are browned, then transfer to same bowl as diced peppers.
  6. Mix charred veggies with remaining ingredients.
  7. Season to taste. Set aside, keep warm.

Pecan Crusted Fish:

  1. Lower oven to 350°.
  2. Drizzle oil on a baking pan.
  3. Mix finely chopped pecans, cayenne, salt and pepper. Transfer to plate.
  4. In a separate bowl mix egg with 1 tbs. cool water and a pinch of salt.
  5. Lightly season fish with salt and pepper.
  6. Dip top of fish filet in egg, then in pecan mix and place fish on oiled pan with pecans on top.
  7. Repeat with remaining fish.
  8. Bake for 12-15 minutes depending on thickness; a knife should pass through the fish easily.

To serve, divide charred veggie mix between 4 plates and place fish on top.

Chef Fiona’s Jalapeno, Beer and Spiced Marinated Grilled Chicken

Chef Fiona’s Jalapeno, Beer and Spiced Marinated Grilled Chicken
Chef Fiona’s Jalapeno, Beer and Spiced Marinated Grilled Chicken Chef Fiona’s Jalapeno, Beer and Spiced Marinated Grilled Chicken Chef Fiona’s Jalapeno, Beer and Spiced Marinated Grilled Chicken Chef Fiona’s Jalapeno, Beer and Spiced Marinated Grilled Chicken Chef Fiona’s Jalapeno, Beer and Spiced Marinated Grilled Chicken Chef Fiona’s Jalapeno, Beer and Spiced Marinated Grilled Chicken

In Noblesville, IN, Chef Fiona spiced up the menu by preparing her Jalapeño, Beer and Spiced Marinated Grilled Chicken for Dave Matthews Band and crew. Try this recipe at home paired with the Dreaming Tree Chardonnay.

Photos by Rodrigo Simas

Ingredients

Serves 4 people

Marinade:
1 yellow onion, rough chop
6 garlic cloves, crushed
1-2 jalapeños, seeds removed (optional, depending on how much spice you like)
1 12 oz. beer, dark is preferable
1/4 c. lime juice
1/4 c. coconut oil
2 tbs. apple cider vinegar
2 tbs. maple syrup
1/4 c. parsley leaves, picked, rough chop
1 tbs. thyme leaves, picked
2 tbs. smoked paprika
2 tsp. allspice
1 tsp. coriander
1 tsp. ginger
1 tsp. salt
1/2 tsp. pepper

Chicken:
1 whole chicken, organic, free-range, locally grown (if available), cut up (breast cut in 2 across breast), or 8 favorite bone-in chicken pieces

Shopping List

Marinade:
1 yellow onion
6 garlic cloves
1-2 jalapeños
1 12 oz. beer, dark is preferable
lime juice
coconut oil
apple cider vinegar
maple syrup
1 bunch parsley
1 bunch thyme
smoked paprika
allspice
coriander
ginger
salt
pepper

Chicken:
1 whole chicken, organic, free-range, locally grown (if available), cut up (breast cut in 2 across breast), or 8 favorite bone-in chicken pieces

Directions

Marinade:
Blend all ingredients in blender.

Chicken:

  1. Take 1/2 of marinade and pour over chicken parts, mix well and refrigerate for 2-3 hours or overnight.
  2. Reserve remainder of marinade.
  3. Take chicken out of refrigerator an hour before cooking and let it come to room temperature.
  4. Pre-heat grill to medium.*
  5. Discard used marinade.
  6. Place chicken on grill, rotate after 10 minutes.
  7. Cook for at least another 15 minutes or so, turning chicken once more, until the juices run clear and the chicken is cooked through (you can use meat thermometer or feel free to cut into the chicken to check).
  8. While the chicken is resting, take reserved marinade and transfer to a small pot, simmer for 10 minutes.

Serve chicken with sauce on the side.

*As an alternative, you can roast chicken at 450° for 25-30 minutes.

Tortilla Soup

Tortilla Soup
Tortilla Soup Tortilla Soup Tortilla Soup Tortilla Soup Tortilla Soup Tortilla Soup

At the Noblesville Dave Matthews Band tour stop, Chef Fiona cooked up her zesty Tortilla Soup, an ode to the bounty of fresh, juicy tomatoes in season. When enjoying the dish at home, try pairing it with the Dreaming Tree Crush.

Photos by Aaron Farrington

Ingredients

Serves 6-8 people

Tortilla Soup:
1 large yellow onion, rough chop
6 cloves garlic, smashed
5 lbs. tomatoes, cut in half with core removed
1-2 jalapeños, depending on taste for heat remove or keep the seeds, rough chop
5 stems oregano, leaves removed
1/2 bunch cilantro
2 tsp. cumin
1 tsp. coriander
2 bay leaves
1/4 cup extra virgin olive oil
1tsp. salt
1/2 tsp. fresh ground black pepper
1 12 oz. Mexican beer
1 1/2 qt. chicken stock, or vegetarian chicken stock if keeping vegetarian

Garnishes:

  • 6-8 corn tortillas, sliced, fried in 6 Tbs. canola oil and drained (can be done while soup is cooking). Alternately, use crumbled tortilla chips.
  • 3 boneless skinless chicken breasts, drizzled in extra virgin olive oil, salt, pepper and 1 tsp. chili powder. Baked, cooked through and shredded when cooled. (can be done while soup is cooking)
  • 1 block cotija cheese, crumbled, if not available can use shredded jack or cheddar
  • 2 avocado, diced
  • 1/2 bunch of cilantro, rough chop
  • 1 lime, cut in wedges

Shopping List

Tortilla Soup:
1 large yellow onion
6 cloves garlic
5 lbs. tomatoes
1-2 jalapeños
5 stems oregano
1/2 bunch cilantro
cumin
coriander
2 bay leaves
extra virgin olive oil
salt
fresh ground black pepper
1 12oz Mexican beer
1 1/2 qt. chicken stock, or vegetarian chicken stock if keeping vegetarian

Garnishes:
6-8 corn tortillas or crumbled tortilla chips.
3 boneless skinless chicken breasts
1 block cotija cheese, if not available can use shredded jack or cheddar
2 avocados
1/2 bunch of cilantro
1 lime

Directions

For Soup

  1. Preheat oven to 450 degrees.
  2. Place onion, garlic, tomatoes, jalapeños, oregano, cilantro, cumin, coriander, oil, salt and pepper in a roasting pan.
  3. Toss gently and place in oven.
  4. Roast for about 30 minutes until the vegetables are lightly browned.
  5. Pull the pan out of the oven and pour beer into pan and return to oven for 10-15 minutes, until the beer has cooked down.
  6. Again pull the pan from the oven, pour in stock.
  7. Heat until hot, 10-15 minutes.
  8. Carefully remove from oven to prevent hot liquid from spilling. Remove bay leaves and transfer soup to a pot.
  9. Using an immersion blender, blend until smooth.
  10. 10. Season to taste with salt and pepper.
  11. If tomatoes are not in season you may need to add a tablespoon or so of honey.

Serve with above garnishes in separate bowls and allow eaters to garnish.

Tortilla Soup

Tortilla Soup

Noblesville, IN

Blackened Braised Brisket

Blackened Braised Brisket
Blackened Braised Brisket Blackened Braised Brisket Blackened Braised Brisket Blackened Braised Brisket Blackened Braised Brisket Blackened Braised Brisket

Inspired by the Kansas City food scene, Chef Fiona cooked up a hearty, tender Blackened Braised Brisket for the Dave Matthews Band and crew before the Missouri show. When enjoying the dish at home, try pairing it with the Dreaming Tree Cabernet Sauvignon to elevate the meal.

Photos by Aaron Farrington.

Ingredients

Serves 4-6 people

Brisket:
1/4 cup Blackening Seasoning, see below for mix, or use your favorite
1 5-6 lb. Brisket, remove from fridge an hour before cooking
4 T canola oil
8 cloves Garlic, lightly crushed
2 large Yellow Onions, rough chop
3 large Carrots, rough chop
4 Celery Stalks, rough chop
1-2 Jalapenos, sliced, seeds removed depending on taste
1/2 bu. Oregano
1/4 bu. Thyme
1/2 bu. Parsley
3 Bay leaves
1 12oz Dark Beer
1 28oz Can Whole Tomatoes
2 cups Chicken or Beef Stock

Blackening Seasoning:
1 T Salt
2 t Pepper
2 t Cumin
1 t Coriander
1 t Dried thyme
1 t Paprika
1/4 t Cayenne
1 T Brown sugar
2 t Garlic Powder
2 t Onion Powder

Shopping List

Brisket:
1 5-6 lb. Brisket
canola oil
8 cloves Garlic
2 large Yellow Onions
3 large Carrots
4 Celery Stalks
1-2 Jalapenos
1 bunch Oregano
1 bunch Thyme
1 bunch Parsley
3 Bay leaves
1 12 oz. Dark Beer
1 28 oz. can Whole Tomatoes
Chicken or Beef Stock

Blackening Seasoning:
Salt
Pepper
Cumin
Coriander
Dried thyme
Paprika
Cayenne
Brown sugar
Garlic Powder
Onion Powder

Directions

Blackening Seasoning
Mix together, store in an airtight container

For the Brisket

  1. Pre-heat oven to 350 degrees.
  2. Rub brisket with blackening seasoning.
  3. Heat a pan (preferably cast iron) over medium high heat. When hot, add canola oil, sear both sides of brisket, will take about 7-10 minutes each side. If possible sear the meat outdoors on a grill, or in a very well ventilated area, it will create quite a lot of smoke. If not possible sear meat over medium/medium-low heat, it will take longer but will not smoke out your home.
  4. Transfer meat to an oven safe pan, you want the meat to fit comfortably in it.
  5. Turn the heat off of the cast iron pan, pour in beer and scrape any bits off the bottom of pan. Transfer to pan with brisket.
  6. Add remaining ingredients; make sure all ingredients are nestled in liquid. (Brisket will not be completely covered in liquid)
  7. Cover with a piece of parchment paper and tightly wrap with aluminum foil. Place in oven.
  8. Cook for about 3 ½ to 4 hours, turning the meat at least 2 times during cooking.
  9. Remove pan from oven, let cool for about 30 minutes.
  10. Remove the herbs and bay leaves.
  11. Set the brisket aside.
  12. Puree the remaining liquid and transfer to pot. Reduce the liquid until the desired flavor and consistency is reached.
  13. Slice the brisket across the grain (it will probably fall apart some) and serve with some sauce poured over and the rest on the side.
  14. Serve warm.

Delicious with mashed potatoes or rice and greens. Leftovers make great sandwiches.

Blackened Braised Brisket

Blackened Braised Brisket

Kansas City, MO

Tortilla Crusted Halibut with Tomatillo Salsa & Cilantro-Lime Cream

Tortilla Crusted Halibut with Tomatillo Salsa & Cilantro-Lime Cream
Tortilla Crusted Halibut with Tomatillo Salsa & Cilantro-Lime Cream Tortilla Crusted Halibut with Tomatillo Salsa & Cilantro-Lime Cream Tortilla Crusted Halibut with Tomatillo Salsa & Cilantro-Lime Cream Tortilla Crusted Halibut with Tomatillo Salsa & Cilantro-Lime Cream Tortilla Crusted Halibut with Tomatillo Salsa & Cilantro-Lime Cream Tortilla Crusted Halibut with Tomatillo Salsa & Cilantro-Lime Cream

Chef Fiona turned up the heat at the Saratoga Springs Dave Matthews Band stop by cooking up her Tortilla Crusted Halibut with Tomatillo Salsa and Cilantro-Lime Cream. When enjoying the dish at home, try pairing it with the Dreaming Tree Chardonnay.

Photos by Aaron Farrington.

Ingredients

Serves 4 people

Halibut:
1 lb. halibut filet, skin removed, cut in four portions
1 stick unsalted butter
1/2 t black pepper
2 cup Tortilla chips, crushed, fine but not into a powder
1 t garlic powder
1 t chili powder
1/2 t onion powder

Tomatillo Salsa:
1 1/2 lbs. Tomatillos
1/2 White Onion, rough chopped
2 cloves Garlic, lightly crushed
1 Jalapeno, rough chopped, seeds removed depending on taste
1/2 bu. Cilantro, rough chop
1-2 Limes, juiced

Cilantro-Lime Cream:
1/3 cup Mexican style crema, or sour cream
1/2 bu. Cilantro, fine chop
1/2 lime, juice and zest
Salt and pepper

Shopping List

Serves 4 people

Halibut:
1 lb. halibut filet, skin removed
1 stick unsalted butter
black pepper
Tortilla chips
garlic powder
chili powder
onion powder

Tomatillo Salsa:
1 1/2 lbs. Tomatillos
1 White Onion
2 cloves Garlic
1 Jalapeno
1 bunch Cilantro
1-2 Limes

Cilantro-Lime Cream:
Mexican style crema, or sour cream
1 bunch Cilantro
1 lime
Salt and pepper

Directions

Cilantro-Lime Cream
Mix together and refrigerate until ready to use.

Tomatillo Salsa

  1. Preheat oven to 350 degrees.
  2. Heat cast iron pan over medium-high heat.
  3. Place tomatillos, onion, garlic and jalapeno in pan and char lightly, shake pan occasionally.
  4. Transfer to the oven and cook for an additional 15-20 minutes until the tomatillos are soft.
  5. Pull from oven and allow to cool completely.
  6. Transfer to a blender with the cilantro and half the lime juice. Puree until smooth.
  7. Season with lime juice, salt and pepper to taste.
  8. Can be made a day in advance.
  9. Set aside until ready to serve.

For the Halibut

  1. Pre-heat oven to 400 degrees.
  2. Melt the butter and allow to cool.
  3. Place crushed tortillas in a shallow dish, add garlic powder, chili powder, onion powder and pepper and mix thoroughly.
  4. Season the fish on all sides lightly with salt and pepper.
  5. Dip the fish in the butter and coat on all sides.
  6. Transfer fish to tortilla crumbs and cover with crumbs, pressing the crumbs in as necessary.
  7. After fish is coated. Place on a baking sheet with lightly oiled parchment paper.
  8. Bake for 12-15 minutes, until cooked through.
  9. Serve immediately, top fish with a spoonful of salsa and a dollop of crema.

Delicious with rice and beans and grilled vegetables.

Lamb Balls with Roasted Red Pepper Vinaigrette

Lamb Balls with Roasted Red Pepper Vinaigrette
Lamb Balls with Roasted Red Pepper Vinaigrette Lamb Balls with Roasted Red Pepper Vinaigrette Lamb Balls with Roasted Red Pepper Vinaigrette Lamb Balls with Roasted Red Pepper Vinaigrette Lamb Balls with Roasted Red Pepper Vinaigrette Lamb Balls with Roasted Red Pepper Vinaigrette

At the Burgettstown tour stop, Chef Fiona added her own spin on a traditional meatball recipe with her Lamb Balls with Roasted Red Pepper Vinaigrette. The Dave Matthews Band and crew couldn't get enough of these tasty creations. At home, we recommend pairing the dish with the Dreaming Tree Pinot Noir.

Ingredients

Serves 6-8 people

Lamb Balls
2 lbs. Ground Lamb
1/4 cup plus 2 T Extra Virgin Olive Oil
1 White Onion, minced
4 cloves Garlic, minced
1 T fresh Rosemary, minced
1T fresh Oregano, minced
1/4 cup fresh Parsley, minced
1 t Cumin
1/2 t Cinnamon
1 T Worcestershire sauce
1 Egg, beaten
1 cup Bread Crumbs
1/2 cup Grated Parmesan Cheese
1 t Salt
1/2 t Black Pepper

Roasted Red Pepper Vinaigrette
6 Red Peppers
4 cloves Garlic, lightly crushed
2 T Dijon Mustard
2 T Honey
1/2 t smoked paprika
Zest of 1/2 orange
Pinch Crushed Red Pepper
1/3 cup Red Wine Vinegar
1/2 cup Extra Virgin Olive Oil
Salt and Pepper

Shopping List

Lamb Balls
2 lbs. Ground Lamb
Extra Virgin Olive Oil
1 White Onion
4 cloves Garlic
fresh Rosemary
fresh Oregano
fresh Parsley
Cumin
Cinnamon
Worcestershire sauce
1 Egg
Bread Crumbs
Parmesan Cheese
Salt
Black Pepper

Roasted Red Pepper Vinaigrette
6 Red Peppers
4 cloves Garlic
Dijon Mustard
Honey
smoked paprika
1 orange
Red Pepper
Red Wine Vinegar
Extra Virgin Olive Oil
Salt and Pepper

Directions

Vinaigrette

  1. Roast Red Peppers over open flame until black. If open flame not possible; pre-heat oven to 450 degrees and roast peppers until skins blacken. Cover to steam and cool.
  2. Remove skins and seeds. Set peppers aside.
  3. If you want to skip the previous steps you can use a 16 oz. jar of roasted red peppers, drained (they are not as delicious, but will save a lot of time).
  4. Put peppers and remaining ingredients into a blender and puree until smooth. Salt and pepper to taste. Set aside until ready to serve.

For the Meatballs

  1. Pre-heat oven to 425 degrees.
  2. Sauté the onions and garlic in 2 T olive oil until soft, set aside and cool.
  3. In a large bowl add all ingredients. Mix thoroughly, but be careful not to over mix.
  4. Take a small amount of mix and cook in a small sauté pan with some olive oil, to test for seasoning; adjust according to your taste.
  5. With wet hand, roll meatballs to about 2-3 inch balls. Lay out on sheet tray and cook for 20-25 minutes, until lightly browned and cooked through.
  6. Serve hot, warm or room temperature with the Vinaigrette.

Delicious as an appetizer or an entrée with a Greek salad and a mezze platter.

Notes: If you want a more dramatic presentation, roast cherry tomatoes still on the vine with extra virgin olive oil, balsamic vinegar, salt and pepper. 425 degrees for 20 minutes. Serve with the lamb balls.

Pulled Chicken with Blackberry BBQ Sauce

Pulled Chicken with Blackberry BBQ Sauce
Pulled Chicken with Blackberry BBQ Sauce Pulled Chicken with Blackberry BBQ Sauce Pulled Chicken with Blackberry BBQ Sauce Pulled Chicken with Blackberry BBQ Sauce Pulled Chicken with Blackberry BBQ Sauce Pulled Chicken with Blackberry BBQ Sauce

With the Cincinnati sun shining bright and summer right around the corner, Fiona couldn’t resist making her mouthwatering Pulled Chicken with Blackberry BBQ for the DMB band and crew. At home, we recommend pairing the dish with the Dreaming Tree Chardonnay.

Ingredients

Serves 4-6 people

Pulled Chicken
3 boneless skinless chicken breasts
6 boneless skinless chicken thighs
(Can use all breasts or thighs depending on taste)
1 large yellow onion, minced
4 cloves garlic, minced
2 T extra virgin olive oil
1 T fresh oregano, minced
1 T fresh thyme, minced
2 two-inch strips orange zest
1/2 cup chicken stock
2 cups Blackberry BBQ Sauce, recipe follows

Blackberry BBQ Sauce
2 T extra virgin olive oil
1 white onion, finely chopped
4 cloves garlic, minced
2 T tomato paste
2 cups blackberry jam
1/4 cup molasses
1 cup ketchup
1/2 cup apple cider vinegar
1 T dry mustard
1 t smoked paprika
1 t ginger powder
1 chipotle pepper in adobo, minced (seeds removed if you don't like too much spice)
2 cups fresh blackberries
Salt and pepper

Shopping List

Pulled Chicken
3 boneless skinless chicken breasts
6 boneless skinless chicken thighs
(Can use all breasts or thighs depending on taste)
1 large yellow onion
4 cloves garlic
extra virgin olive oil
fresh oregano
fresh thyme
2 two-inch strips orange zest
chicken stock

Blackberry BBQ Sauce
extra virgin olive oil
1 white onion
4 cloves garlic
tomato paste
2 cups blackberry jam
molasses
ketchup
apple cider vinegar
dry mustard
smoked paprika
ginger powder
chipotle pepper in adobo
2 cups fresh blackberries
Salt and pepper

Directions

Blackberry BBQ Sauce

  1. Sauté onions and garlic in olive oil over medium heat until soft and beginning to brown.
  2. Add tomato paste and cook for another minute or two.
  3. Add remaining ingredients. Bring to a boil, reduce heat and cook for 15-20 minutes, stirring occasionally. Remove from heat and cool.
  4. Puree and strain to remove blackberry seeds. If sauce remaining in pan is very loose, transfer to a pot and reduce over medium-high heat until desired consistency reached.

Pulled Chicken

  1. Pre-heat oven to 325 degrees.
  2. Place chicken in oven-safe pan, in a single layer.
  3. Sauté onions and garlic in olive oil and transfer to the pan with the chicken.
  4. Add remaining ingredients and mix thoroughly. Cover with parchment paper and tightly wrap with aluminum foil.
  5. Place in oven and cook for 1 1/2-2 hours (Check at 1 1/2 hours). Remove from oven and cool for 15-20 minutes.
  6. Transfer chicken to a separate pan or bowl. With two tongs or forks, shred chicken into bite-sized pieces.
  7. Once chicken is shredded and sauce reduced, mix together and reheat chicken if necessary.

Serve warm or room temperature with remaining BBQ sauce on the side. Delicious with potato salad and coleslaw.

Vegetarian stuffed Poblano Peppers

Vegetarian stuffed Poblano Peppers
Vegetarian stuffed Poblano Peppers Vegetarian stuffed Poblano Peppers Vegetarian stuffed Poblano Peppers Vegetarian stuffed Poblano Peppers Vegetarian stuffed Poblano Peppers Vegetarian stuffed Poblano Peppers

To kick off the 2015 DMB Summer Tour in Austin, Chef Fiona created a dish inspired by the Southwestern flavors of Texas—Vegetarian Stuffed Poblano Peppers with Chipotle Cream and Pico de Gallo. At home, we recommend pairing the dish with the Dreaming Tree Crush Red Blend.

Photos by Aaron Farrington.

Ingredients

Serves 4-6 people

5 Poblano peppers
1 small butternut squash, small dice
1 pack baked tofu, small dice
1 red pepper, small dice
1 large yellow onion, small dice
1 bunch kale, stems removed and sliced thin
1/3 cup extra virgin olive oil
1 small can green chilies, mild or hot depending on taste
1 lb. pepper jack cheese, shredded
1/2 cup roasted sunflower seeds

Pico de Gallo

4 plum tomatoes, diced
1/2 red onion, small dice
1 jalapeño, seeded and fine dice
1/2 bunch cilantro
1 lime, juiced
Salt and pepper, to taste

Chipotle cream

1/2 cup sour cream, can use Greek yogurt for healthier option
1 chipotle pepper, with 1/2 teaspoon adobo, chopped
1/2 lime, zest and juice
Salt and pepper, to taste

Shopping List

5 Poblano peppers
1 small butternut squash
1 pack baked tofu
1 red pepper
1 large yellow onion
1 bunch kale
extra virgin olive oil
1 small can green chilies, mild or hot depending on taste
1 lb. pepper jack cheese
1/2 cup roasted sunflower seeds

Pico de Gallo
4 plum tomatoes
1 red onion
1 jalapeño
1 bunch cilantro
1 lime
Salt and pepper

Chipotle cream
sour cream, can use Greek yogurt for healthier option
1 chipotle pepper, with 1/2 teaspoon adobo
1 lime
Salt and pepper

Directions

Pico de Gallo
Mix together ingredients and set-aside until ready to serve.

Chipotle Cream
Mix together ingredients and set-aside until ready to serve.

Poblano Peppers

  1. Pre heat oven to 425 degrees.
  2. Toss poblano peppers with olive oil, salt and pepper and roast for about 15-20 minutes until exterior is softened and just beginning to brown. Set aside and cool.
  3. Drizzle butternut squash with olive oil, salt and pepper, and roast for 20 minutes until cooked through and lightly brown. Transfer to bowl.
  4. Mix together onion, pepper and tofu drizzle with olive oil salt and pepper and roast for about 15 minutes until lightly browned. Transfer to bowl with squash.
  5. Mix kale with olive oil, salt and pepper and roast for about 10 minutes until kale is wilted and lightly brown. Transfer to bowl with squash.
  6. When poblanos are cool, gently cut in half the long way, through the stem if possible, and remove seeds. Set aside.
  7. Add 2/3 of shredded cheese, green chili and sunflower seeds to bowl and mix together.
  8. With hands, stuff filling into halved peppers and delicately place in oven safe pan.
  9. Top each pepper with remaining cheese.
  10. Bake for 20-25 minutes, until cheese is melted and peppers heated through.
  11. Serve with a dollop of the cream and a spoonful of the Pico. Delicious with rice, beans and sweet plantains.

Seafood Stew with Fennel and Sun-dried Tomatoes

Seafood Stew with Fennel and Sun-dried Tomatoes
Seafood Stew with Fennel and Sun-dried Tomatoes Seafood Stew with Fennel and Sun-dried Tomatoes Seafood Stew with Fennel and Sun-dried Tomatoes Seafood Stew with Fennel and Sun-dried Tomatoes Seafood Stew with Fennel and Sun-dried Tomatoes Seafood Stew with Fennel and Sun-dried Tomatoes

At the Gorge, Chef Fiona cooked up some of her hearty Seafood Stew with Fennel and Sun-dried Tomatoes, an ode to the bounty of seafood in the Pacific Northwest. When enjoying the dish at home, try pairing it with the Dreaming Tree Crush.

Photographs by Aaron Farrington

Ingredients

Serves 6-8

20 each Little neck or cherrystone clams, soaked in cool water and scrubbed
2 lbs. mussels, soaked in cool water and debearded
1 lb. shrimp, wild American preferred, 16/20's, peeled and deveined
1 lb. scallops, bay or sea
1/4 c extra virgin olive oil
1 small yellow or white onion
6 cloves garlic, minced
1 head fennel, thinly sliced
Large pinch of crushed red pepper, (more if you like spice)
1 bay leaf
4 sprigs thyme
2 large tomatoes, rough chopped
1 c white wine
1 c clam juice/seafood stock
1 t salt
1/2 t pepper
1 bunch basil, leaves chopped
1 bunch parsley, leaves chopped
1/2 c sun-dried tomato puree

Shopping List

20 each Little neck or cherrystone clams
2 lbs. mussel
1 lb. shrimp, wild American preferred, 16/20's
1 lb. scallops, bay or sea
extra virgin olive oil
1 small yellow or white onion
6 cloves garlic
1 head fennel
crushed red pepper
1 bay leaf
4 sprigs thyme
2 large tomatoes
white wine
clam juice/seafood stock
salt
pepper
1 bunch basil
1 bunch parsley
sun-dried tomato puree

Directions

  1. In a large pot (with a tightly fitted lid) over medium heat sauté onions, garlic and a large pinch of salt in olive oil, about 3 minutes, until softened and fragrant.
  2. Add fennel and crushed red pepper, sauté for 1-2 minutes.
  3. Add bay leaf, thyme, tomatoes, white wine, clam juice and salt and pepper. Increase heat to medium high and bring to a boil. Reduce by 1/3.
  4. Add clams, stir and cover for 1 minute (longer for larger clams).
  5. Add mussels, stir, cover and cook for 1 minute.
  6. Add shrimp, stir, cover and cook for about 3-4 minutes.
  7. Add scallops, stir, cover and cook for about 2 minutes, (maybe longer) until shrimp and scallops are opaque and most of the mussels and clams are opened (Discard those that do not open). Turn off heat.
  8. Add basil and parsley. Stir the sun-dried tomato puree into the broth, and season with salt and pepper to taste.
  9. Serve with crusty bread, lightly toasted.

Grilled Halloumi with Strawberries, Figs, Honey & Basil

Grilled Halloumi with Strawberries, Figs, Honey & Basil
Grilled Halloumi with Strawberries, Figs, Honey & Basil Grilled Halloumi with Strawberries, Figs, Honey & Basil Grilled Halloumi with Strawberries, Figs, Honey & Basil Grilled Halloumi with Strawberries, Figs, Honey & Basil Grilled Halloumi with Strawberries, Figs, Honey & Basil Grilled Halloumi with Strawberries, Figs, Honey & Basil

On the Bend tour stop, Fiona wowed the crew with a dish unlike anything they’d tried before — her Grilled Halloumi with Strawberries, Figs, Honey and Basil on a Red Quinoa, Zucchini and Bitter Greens Salad. At home, try pairing the dish with Dreaming Tree Chardonnay.

Ingredients

Serves 4-6 people

1 lb. red quinoa, cooked
1 small radicchio, cored and chopped
1 bunch dandelion greens, red or green, chiffonade
1 bunch watercress or arugula, chopped
1/2 bunch Italian parsley (smaller stems included), finely chopped
2 stalks celery, small dice
1 large zucchini, diced and lightly roasted (10 minutes at 400 degrees with extra virgin olive oil salt and pepper)
1/2 red onion, small dice
2 lemons, juiced, 1 zested
1/4 c red wine vinegar
2/3 c extra virgin olive oil
Salt and pepper

1/2 c fresh strawberries, sliced
1/2 c fresh figs, sliced (if available, if not can double strawberries)
1/4 c honey, local
1 bunch basil, leaves picked, chiffonade
1 orange, juiced

1 lb. halloumi, cut into 1 inch slices
1-2 T canola oil
1 lemon, cut in half

Shopping List

1 lb. red quinoa
1 small radicchio
1 bunch dandelion greens, red or green
1 bunch watercress or arugula
1 bunch Italian parsley
2 stalks celery
1 large zucchini
1 red onion
4 lemons
red wine vinegar
extra virgin olive oil
Salt and pepper
1/2 c fresh strawberries
1/2 c fresh figs
honey, local
1 bunch basil
1 orange
1 lb. halloumi
canola oil

Directions

Quinoa

  1. Mix all ingredients together
  2. Season with salt and pepper to taste, set aside

Strawberries and Figs

  1. Mix all ingredients together and set aside while grilling halloumi

Halloumi

  1. Heat grill over medium heat until hot. Using a paper towel soaked in oil, carefully wipe grill with towel
  2. Rub the cheese with oil and grill cheese for 2-3 minutes per side, or until there are nice grill marks on each side. Use metal spatula to loosen the cheese, they can stick
  3. Transfer to a plate and squeeze lemon over top of cheese
  4. Serve on a platter the quinoa on the bottom, then the haloumi and the strawberry-fig mixture spooned over the top

Mojo Braised Pork Shoulder

Mojo Braised Pork Shoulder
Mojo Braised Pork Shoulder Mojo Braised Pork Shoulder Mojo Braised Pork Shoulder Mojo Braised Pork Shoulder Mojo Braised Pork Shoulder Mojo Braised Pork Shoulder

Chef Fiona added some Cuban flair to the Berkeley stop by cooking up some of her Mojo Braised Pork Shoulder. When making this dish at home, try pairing it with Dreaming Tree Crush.

Ingredients

Serves 4-6

1 whole boneless pork shoulder, 3-4lbs, cut in half

Spice Rub:
1 T salt
1 t black pepper
1 t cumin
1 t garlic powder
1/2 t coriander
large pinch cayenne

2 T canola oil
1 bottle beer, preferably Mexican lager
8 cloves garlic, crushed
1 large thumb ginger, peeled and thin sliced
1 white onion, chopped
1/2 bunch oregano leaves, chopped
1 bunch cilantro, chopped including stems
1 jalapeño, seeds removed, chopped
2 T brown sugar
zest of 1 orange
zest of 1 lime
1 1/2 c orange juice
1 c lime juice
2 T white vinegar
salt
pepper

Shopping List

- 1 whole boneless pork shoulder, 3-4lbs, cut in half
- salt
- black pepper
- cumin
- garlic powder
- coriander
- cayenne
- canola oil
- 1 bottle beer, preferably Mexican lager
- 8 cloves garlic
- 1 large thumb ginger
- 1 white onion
- 1 bunch oregano leaves
- 1 bunch cilantro
- 1 jalapeño
- brown sugar
- zest of 1 orange
- zest of 1 lime
- orange juice
- lime juice
- white vinegar

Directions

  1. Pre-heat oven to 325.
  2. Season pork on all sides with spice rub. Over medium heat and using canola oil, brown all sides of meat. Place in an oven safe pan, with high sides so the pork fits in one layer but is not cramped.
  3. Deglaze pan with beer, scraping up any bits stuck to the bottom of pan, pour over pork.
  4. Add all remaining ingredients to the pan and cover with parchment paper and wrap with foil.
  5. Braise pork in oven for 3-4 hours, turning meat once an hour. Meat is done when a fork easily pierced the meat and it falls apart. Let the meat rest for about 20 minutes.
  6. Remove the meat from the liquid, skim the fat off the top of the braising liquid, If the sauce is thin reduce to desired consistency and flavor, season to taste.
  7. Break the pork into chunks or shred, pour the sauce over the pork and serve.
  8. Delicious with white rice, black beans and sweet plantains (if you can find them).

Grilled Steelhead Trout with an Arugula Pesto and Peach Salsa

Grilled Steelhead Trout with an Arugula Pesto and Peach Salsa
Grilled Steelhead Trout with an Arugula Pesto and Peach Salsa Grilled Steelhead Trout with an Arugula Pesto and Peach Salsa Grilled Steelhead Trout with an Arugula Pesto and Peach Salsa Grilled Steelhead Trout with an Arugula Pesto and Peach Salsa Grilled Steelhead Trout with an Arugula Pesto and Peach Salsa Grilled Steelhead Trout with an Arugula Pesto and Peach Salsa

While the DMB crew was getting ready for the Raleigh show, Chef Fiona was firing up the grills for her Grilled Steelhead Trout with an Arugula Pesto and Peach Salad.

Photos by Aaron Farrington

Ingredients

Serves 4

1 lb filet of steelhead trout (or wild salmon if steelhead not available), cut into 4 pieces
Canola oil, or other high heat oil
salt and pepper

Arugula Pesto
8 oz arugula
juice of 1 lemon
1/3 c olive oil
2 cloves garlic, crushed
4 oz pine nuts, toasted
1/2 t salt

Peach Salad
2 ripe peaches, medium dice
1/2 bu scallions, thin slice
juice of 1 lemon
pinch crushed red pepper
salt and pepper, to taste

Shopping List

- 1 lb filet of steelhead trout (or wild salmon if steelhead not available), cut into 4 pieces
- Canola oil, or other high heat oil

Arugula Pesto
- 8 oz arugula
- 2 lemons
- olive oil
- 2 cloves garlic
- 4 oz pine nuts
- salt

Peach Salad
- 2 ripe peaches
- 1 bunch scallions
- crushed red pepper
- salt and pepper

Directions

To prepare arugula pesto:
Blend together all ingredients in a food processor or blender, set aside.

To prepare peach salad:
Mix all ingredients together in bowl, set aside.

To prepare the fish:

  1. Prepare and heat grill (of your choice).
  2. Rub fish all over with oil and season with salt and pepper.
  3. Using a paper towel, carefully wipe the grill with oil.
  4. On a medium-high heat, grill fish, depending on thickness for 3-4 minutes per side.
  5. To serve, spoon the arugula pesto over the fish then the peach salad.

Garlic Marinated Flank Steak with Fresh Herb and Olive Tapenade

Garlic Marinated Flank Steak with Fresh Herb and Olive Tapenade
Garlic Marinated Flank Steak with Fresh Herb and Olive Tapenade Garlic Marinated Flank Steak with Fresh Herb and Olive Tapenade Garlic Marinated Flank Steak with Fresh Herb and Olive Tapenade Garlic Marinated Flank Steak with Fresh Herb and Olive Tapenade Garlic Marinated Flank Steak with Fresh Herb and Olive Tapenade Garlic Marinated Flank Steak with Fresh Herb and Olive Tapenade

Chef Fiona couldn’t resist grilling up some tender, juicy steak for the Chicago stop of the DMB Summer Tour. The crew savored the Garlic Marinated Grilled Flank Steak with Fresh Herb and Olive Tapenade before taking the stage later that night. Try pairing the dish at home with the Dreaming Tree Cabernet.

“My favorite two sides with Fiona’s flank steak are the flank steak and the flank steak. I always eat her asparagus too. She is magical.”
~Dave Matthews

Photos by Aaron Farrington

Ingredients

Serves 6-8

Steak:
1 whole flank steak, about 3lbs

Marinade:
6 cloves garlic, mince
1/3 cup soy sauce
1/3 cup olive oil
1/3 cup Worcestershire
1 tsp fresh black pepper

Tapenade:
3/4 cup black pitted kalamata olives, chopped
1 1/2 cup, loosely packed, mix of fresh herbs, basil, oregano, parsley, cilantro, rough chop
1 bunch scallion, sliced
1/2 large white onion, small dice
3 tbsp red wine vinegar
2 lemons, juiced
1/2 cup extra virgin olive oil
Salt and pepper to taste

Shopping List

- 1 whole flank steak, about 3 lbs
- 6 cloves garlic
- soy sauce
- olive oil
- Worcestershire
- fresh black pepper
- black pitted kalamata olives
- 1 1/2 cup, loosely packed, mix of fresh herbs, basil, oregano, parsley, cilantro
- 1 bunch scallions, sliced
- 1 large white onion
- red wine vinegar
- 2 lemons
Salt and pepper to taste

Directions

  1. To make the marinade, whisk together ingredients in bowl, transfer to appropriately sized, non-reactive container. Add steak and refrigerate for 1-4 hours, turning meat once.
  2. While meat marinates, make the tapenade. Mix all ingredients. Let flavors blend for at least 20 minutes.
  3. Prepare and heat grill (of your choice).
  4. Remove steak from marinade. Using a paper towel, wipe excess marinade from meat.
  5. Grill meat over medium-high heat for about 4 minutes per side until meat is nicely charred for a medium-rare.
  6. Let meat rest for 5-10 minutes.
  7. Slice the meat across the grain, diagonally, in about 1-1/2 inch slices.
  8. Transfer meat to platter and drizzle tapenade over the steak and serve.

Chef Fiona's Green Chili Braised Chicken

Chef Fiona's Green Chili Braised Chicken
Chef Fiona's Green Chili Braised Chicken Chef Fiona's Green Chili Braised Chicken Chef Fiona's Green Chili Braised Chicken Chef Fiona's Green Chili Braised Chicken Chef Fiona's Green Chili Braised Chicken Chef Fiona's Green Chili Braised Chicken

Chef Fiona Bohane is passionate about local ingredients and regularly sources them in tour cities to deliver meals with the freshest ingredients for the DMB crew. She kicked off the DMB Summer Tour 2014 with a specialty Green Chili Braised Chicken recipe paired with the Dreaming Tree Crush Red Blend.

“This chicken is out of this world.”
~Dave Matthews

Photos by Aaron Farrington

Ingredients

Serves 4

2 each, organic, free range, locally grown (if available) chicken drumsticks, thighs and breasts (cut in half, across the bone)

Spice mix:
1 t salt
1/2 t black pepper
1 t cumin
1/2 t paprika
1/4 t thyme
Pinch cayenne or 1T Mexican spice mix

1 medium yellow onion, julienned
1 large stalk celery, 1/2 inch sliced
1 large carrot, 1/2 inch sliced
5 cloves garlic, crushed
1 Poblano pepper
1 Anaheim pepper
2 Hatch pepper, chopped, or 1 small can drained
1 Jalapeno, seeded, sliced (leave seeds in if you like spice)
1/4 t salt
1 T canola oil
1 cup beer, I prefer using Mexican beer for this recipe, but any lager can be used
1 cup chicken stock
5 sprigs fresh oregano
1 bay leaf
Salt, pepper
Honey (optional)
Handful fresh cilantro, chopped
1 lime cut in wedges
Sour cream

Shopping List

- 2 each, organic, free range, locally grown (if available) chicken drumsticks, thighs and breasts
- 1 medium yellow onion
- 1 large stalk celery
- 1 large carrot
- 5 cloves garlic
- 1 Poblano pepper
- 1 Anaheim pepper
- 2 Hatch pepper or 1 small can 1 jalapeno
- salt
- canola oil
- 1 cup beer (lager)
- 1 cup chicken stock
- 5 sprigs fresh oregano
- 1 bay leaf
- Handful fresh cilantro
- 1 lime
- Sour cream

Spice Mix:
- salt
- black pepper
- cumin
- paprika
- thyme
- Pinch cayenne or 1T Mexican spice mix

Directions

  1. Rub chicken with spice mix.
  2. Take a large heavy bottomed pan and heat over medium high heat. Add oil. In batches, brown chicken on all sides (should take 10-15 minutes). Do not over crowd the pan. (Reduce heat if pan begins to smoke, but don’t worry if spice mix sticks to pan, it will be removed in next step and adds nice flavor). Place chicken in an ovenproof dish large enough so that the chicken will lie comfortably in a single layer.
  3. Reduce pan to medium.
  4. Drain all but 1-2T of oil from pan and add onions, celery, carrots and salt, sauté for 2-3 minutes until the vegetables start to cook, add garlic, sauté 1-2 minutes.
  5. Add peppers, cook until lightly brown.
  6. Add beer, reduce by a third.
  7. Add chicken stock, bring to boil.
  8. Add stock mixture to ovenproof pan, with bay leaf, oregano.
  9. Cover with lid or wrap in tinfoil (if foil touches top of chicken place a piece of parchment paper on top of the chicken then wrap in foil).
  10. Place in a 350 oven for 1½ hours (if using convection oven cut the time by 30 minutes). Check after 1 hour, you want the chicken to be very tender but not falling off the bone.
  11. Remove the chicken from oven and rest for 5 minutes, remove bay leaf and oregano stalks. Season sauce with salt, pepper, and a little honey to taste.

Serve over rice with cilantro, a dollop of sour cream, lime wedges and your favorite hot sauce.