Recipes from the Road

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

Featured Recipes

Appetizers

Main Courses

Desserts

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.

Grilled Zucchini Caprese with Tomato Vinaigrette & Basil-Walnut Pesto

Grilled Zucchini Caprese with Tomato Vinaigrette & Basil-Walnut Pesto
Grilled Zucchini Caprese with Tomato Vinaigrette & Basil-Walnut Pesto Grilled Zucchini Caprese with Tomato Vinaigrette & Basil-Walnut Pesto Grilled Zucchini Caprese with Tomato Vinaigrette & Basil-Walnut Pesto Grilled Zucchini Caprese with Tomato Vinaigrette & Basil-Walnut Pesto Grilled Zucchini Caprese with Tomato Vinaigrette & Basil-Walnut Pesto Grilled Zucchini Caprese with Tomato Vinaigrette & Basil-Walnut Pesto

In Saratoga Springs, NY, Chef Fiona served up Grilled Zucchini Caprese with a Tomato Vinaigrette and Basil-Walnut Pesto for Dave Matthews Band and crew. Try this recipe at home paired with the Dreaming Tree Chardonnay.

Photos by Aaron Farrington.

Ingredients

Serves 6-8 people

Tomato Vinaigrette
1 medium tomato, cut in chunks
1/3 clove garlic, crushed
1 c. balsamic vinegar
1 tbs. dijon mustard
1 tbs. honey
1/2 c. extra virgin olive oil
1 large pinch salt
1 large pinch pepper

Basil-Walnut Pesto
1 bunch basil, picked
1/2 bunch parsley, picked
1/2 c. walnuts, toasted
1 clove garlic, crushed
2 lemons, juiced
1/2 c. extra virgin olive oil
1/4 c. parmesan, grated
salt
black pepper

Zucchini
2 zucchini, large, cut in 1 inch slice
3 tbs. extra virgin olive oil
salt
pepper

Mozzarella
2 - 1 lb balls fresh mozzarella, cut in 1/2 inch slices

Shopping List

Serves 6-8 people

Tomato Vinaigrette
1 medium tomato
1 clove garlic
balsamic vinegar
Dijon mustard
honey
extra virgin olive oil
salt
pepper

Basil-Walnut Pesto
1 bunch basil
1 bunch parsley
1/2 c. walnuts
1 clove garlic
2 lemons
extra virgin olive oil
parmesan
salt
black pepper

Zucchini
2 zucchini, large
extra virgin olive oil
salt
pepper

Mozzarella
2 - 1 lb balls fresh mozzarella

Directions

Tomato Vinaigrette:

  1. Place all ingredients, except oil, in a blender.
  2. Start on low and slowly increase speed until blended.
  3. Slowly pour in the oil.
  4. Season to taste with salt and pepper.
  5. Set aside.

Basil-Walnut Pesto:

  1. Place all ingredients, except parmesan, in a food processor.
  2. Pulse ingredients until the ingredients incorporate and look like a chunky paste.
  3. Transfer to a bowl and mix in parmesan.
  4. Season to taste.
  5. Set aside.

Zucchini:

  1. Heat grill over medium-high.
  2. Drizzle zucchini with olive oil, salt and pepper.
  3. Grill each side for 2-3 minutes per side, until nice marks are present but the zucchini is still somewhat firm.

All steps can be done ahead of time, assemble just before serving. For assembly, use a platter or plate with raised sides. Layer slices of zucchini and mozzarella, spoon vinaigrette over top, then drizzle with pesto.

Chef Fiona’s Mediterranean Chickpea Cake with Tahini Sauce

Chef Fiona’s Mediterranean Chickpea Cake with Tahini Sauce
Chef Fiona’s Mediterranean Chickpea Cake with Tahini Sauce Chef Fiona’s Mediterranean Chickpea Cake with Tahini Sauce Chef Fiona’s Mediterranean Chickpea Cake with Tahini Sauce Chef Fiona’s Mediterranean Chickpea Cake with Tahini Sauce Chef Fiona’s Mediterranean Chickpea Cake with Tahini Sauce Chef Fiona’s Mediterranean Chickpea Cake with Tahini Sauce

Chef Fiona knew just what to prepare for the Dave Matthews Band and crew on a hot day in Hartford, CT - a tasty Mediterranean Chickpea Cake with a fresh dollop of tahini sauce and a vibrant, refreshing summer salad. At home, we recommend pairing this recipe with the Dreaming Tree Sauvignon Blanc.

Photos by Rene Huemer.

Ingredients

Serves 4 as a main, more as appetizers

Mediterranean Chickpea Cake:
1 can chickpeas, drained and rinsed
1/2 bunch scallions, thinly sliced
1 tbs. za'atar (Middle Eastern spice mix)
1/2 tsp. garlic powder
1/2 tsp. cumin
1/2 tsp. salt
1/4 tsp. coriander
1/4 tsp. pepper
1 egg, beaten lightly
3 tbs. chickpea flour or all purpose flour
3 tsp. extra virgin olive oil

Tahini Sauce:
1/4 c. tahini paste
1/4 c. water
1-2 cloves garlic, crushed
2 lemon, juiced
1 large pinch salt
1 large pinch pepper

Summer Vegetable Salad:
2 medium tomatoes, heirloom if available
3 persian or 1 english cucumber
2 small red field peppers
10 radishes
1/2 white onion
1/2 bunch of parsley, picked and chopped
1/2 bunch of dill, picked and chopped
2 lemons, juiced
1/3 c. extra virgin olive oil
1/2 tsp. salt
1/4 tsp. pepper

Shopping List

- 1 can chickpeas
- 1 bunch scallions
- za'atar (Middle Eastern spice mix)
- garlic powder
- cumin
- salt
- ground coriander
- pepper
- 1 egg
- chickpea flour or all purpose flour
- extra virgin olive oil
- tahini paste
- 1-2 cloves garlic
- 4 lemons
- 2 medium tomatoes, heirloom if available
- 3 Persian or 1 English cucumber
- 2 small red field peppers
- 10 radishes
- 1 white onion
- 1 bunch of parsley
- 1 bunch of dill

Directions

Tahini Sauce:

  1. Using a blender, blend garlic with water until garlic pulverized.
  2. Add remaining ingredients, start on low and slowly increase until tahini is lighter in color and fluffy looking.
  3. Can be made my hand, mince garlic. Whisk together with tahini, lemon, salt and pepper, then add water in drizzle. Set aside.

Summer Vegetable Salad:
Dice all vegetables and mix together with all remaining ingredients. Season to taste. Set aside.

Mediterranean Chickpea Cake:

  1. Pulse chickpeas using food processor so that beans are partially crushed (can be done by hand with a potato masher or fork). Transfer to bowl.
  2. Mix in scallions, spices, egg and 2 tbs. flour until fully incorporated.
  3. Shape into 4 cakes, dust both sides with remaining flour.
  4. Heat pan (cast iron preferable) with olive oil over medium heat, when hot gently place cakes in pan. Cook 3-4 minutes per side until golden brown. Transfer to plate with paper towels to absorb extra oil.

Serve cake with dollop of tahini sauce and a large spoonful of salad.

Maple Pecan Bread Pudding with Fresh Peach Sauce

Maple Pecan Bread Pudding with Fresh Peach Sauce
Maple Pecan Bread Pudding with Fresh Peach Sauce Maple Pecan Bread Pudding with Fresh Peach Sauce Maple Pecan Bread Pudding with Fresh Peach Sauce Maple Pecan Bread Pudding with Fresh Peach Sauce Maple Pecan Bread Pudding with Fresh Peach Sauce Maple Pecan Bread Pudding with Fresh Peach Sauce

Chef Fiona had a special treat for the DMB crew at the Virginia Beach tour stop. If dinner wasn’t already appetizing enough, she made some of her Maple Pecan Bread Pudding with Fresh Peach Sauce for dessert. For a wine pairing, try the Dreaming Tree Crush.

“Never eat a peach out of season.”
~Dave Matthews

Photos by Aaron Farrington

Ingredients

Serves 8-10

Bread pudding:
1 stick butter
1 lb loaf white bread, brioche preferable (other Italian or French bread will work), cut in cubes
1/2 c sugar
1 t cinnamon
5 eggs, free range, organic
4 c half and half
1 1/4 c maple syrup, Grade B preferable
1 t vanilla
1 t salt
1 c chopped pecans

Peach sauce:
1/2 c water
3/4 c sugar
1 T cornstarch
3 c peaches, diced
1/4 t vanilla

Shopping List

- 1 stick butter
- 1 lb loaf white bread, brioche preferable (other Italian or French bread will work)
- sugar
- cinnamon
- 5 eggs, free range, organic
- 4 cups half and half
- maple syrup, Grade B preferable
- vanilla
- salt
- 1 cup chopped pecans
- cornstarch
- 3 cups peaches

Directions

Bread pudding:

  1. Pre-heat oven to 325 degrees.
  2. Butter a 9x16 glass-baking dish.
  3. Melt butter and toss with bread, then cinnamon and 1/4 c sugar.
  4. Toast in oven for 10 minutes, until lightly browned. Set aside and cool.
  5. Whisk together eggs, half and half, maple, vanilla and salt.
  6. Toss bread with custard, then mix in half of the pecans, pour into baking dish. Let sit for 20 minutes.
  7. Sprinkle remaining pecans and 1/4 c sugar on top of pudding.
  8. Bake for 1 1/4 hrs, or until the center is set.
  9. Cool for at least 20 minutes before serving.
  10. Serve pudding with a spoonful of peach sauce and whipped cream if desired.

Peach sauce:

  1. Whisk together water, sugar and cornstarch in a saucepan, add peaches. Bring to a boil while stirring regularly.
  2. Remove from heat, add vanilla.
  3. Cool.