Recipes from the Road

Check out the newly added recipes from the Dave Matthews 2018 Summer Tour. Learn more about the wine pairings,
download your own shopping list, and make some of Dave's favorite dishes at home.

Featured Recipes

Appetizers

Main Courses

Desserts

Grilled Shrimp with Blackened Garlic Butter

Grilled Shrimp with Blackened Garlic Butter
Grilled Shrimp with Blackened Garlic Butter Grilled Shrimp with Blackened Garlic Butter Grilled Shrimp with Blackened Garlic Butter Grilled Shrimp with Blackened Garlic Butter Grilled Shrimp with Blackened Garlic Butter Grilled Shrimp with Blackened Garlic Butter

In Atlanta, GA, Chef Fiona served up Grilled Wild American Shrimp with Blackened Garlic Butter for Dave Matthews Band and Crew. Try this recipe at home paired with the Dreaming Tree Pinot Noir.

Ingredients

Serves 2-4
1 lb Wild American Shrimp, 16/20 size, defrosted, peeled and deveined
8 Skewers
Extra Virgin Olive Oil
Salt
Pepper
4 Tbsp Butter
3 cloves Garlic, chopped
1 Tbsp Blackening or Cajun Seasoning, or to taste
½ large Lemon, juiced (1-2 Tbsp)
1 tsp Worcestershire Sauce
2 Tbsp chopped Parsley

Shopping List

- 1 lb Wild American Shrimp, 16/20 size
- 8 Skewers
- Extra Virgin Olive Oil
- Salt
- Pepper
- 4 Tbsp Butter
- 3 cloves Garlic
- 1 Tbsp Blackening or Cajun Seasoning
- ½ large Lemon
- 1 tsp Worcestershire Sauce
- 2 Tbsp chopped Parsley

Directions

  1. Soak skewers in water.
  2. Using 2 skewers per serving, skewer 4-5 shrimp one alongside the other, so they remain flat on grill. Return to refrigerator until ready to grill.
  3. Place butter in a small saucepan over low heat, when melted add garlic and blackening seasoning.
  4. Cook for about 5 minutes until the garlic is fragrant and soft.
  5. Remove from heat, stir in Worcestershire sauce and lemon juice. Season with salt and pepper to taste. Keep warm.
  6. Pre-heat grill to medium-high heat.
  7. Season shrimp with salt and pepper and drizzle with a little oil.
  8. Grill shrimp for 4-5 minutes per side, until opaque and lightly charred.
  9. Transfer to platter, top with garlic butter and sprinkle with parsley.
  10. Can be served on or off the skewers.

Fresh Ginger Pudding with Cherry-Lime Sauce

Fresh Ginger Pudding with Cherry-Lime Sauce
Fresh Ginger Pudding with Cherry-Lime Sauce Fresh Ginger Pudding with Cherry-Lime Sauce Fresh Ginger Pudding with Cherry-Lime Sauce Fresh Ginger Pudding with Cherry-Lime Sauce Fresh Ginger Pudding with Cherry-Lime Sauce Fresh Ginger Pudding with Cherry-Lime Sauce

In New York City, NY, Dave Matthews Band and crew enjoyed a sweet treat prepared by Chef Fiona, Fresh Ginger Pudding with Cherry-Lime Sauce. Try this recipe at home paired with the Dreaming Tree Crush Red Blend.

Ingredients

Makes 4-6 servings

2 c Half and Half, divided
1 thumb fresh Ginger, peeled and grated or finely chopped
1/2 c plus 2 Tbsp Sugar
3 Egg Yolks
2 Tbsp plus 1 tsp Cornstarch
2 Tbsp Butter
1 tsp Vanilla Extract
1 c Cherries, pitted and chopped, with any juices*
1 Lime, zest and juice (to equal 2-3T)
4-6 thin crisp Ginger Cookies, crumbled

Shopping List

- 2 c Half and Half
- 1 thumb fresh Ginger
- 1/2 c Sugar
- 3 Eggs
- 2 Tbsp Cornstarch
- 2 Tbsp Butter
- 1 tsp Vanilla Extract
- 1 c Cherries
- 1 Lime
- 4-6 thin crisp Ginger Cookies

Directions

  1. Place 1 3/4 c half and half, ginger and 1/2 c sugar in a small saucepan over medium-low heat, stirring occasionally until sugar dissolves.
  2. In a separate bowl, whisk together remaining half and half, egg yolks and 2T cornstarch until fully incorporated.
  3. Increase heat to medium, add egg mixture to saucepan and whisk constantly until quite thick with bubbles just beginning to come to the surface.
  4. Remove from heat, whisk in butter and vanilla extract.
  5. Strain mixture. Pour into 4-6 small bowls or ramekins. Chill until cold.
  6. While puddings cool, prepare sauce. In a small bowl mix together lime juice and remaining cornstarch.
  7. In a small saucepan, put cherries, lime zest and 2T sugar over medium heat. Stir in cornstarch mixture and heat until bubbling and thickened.
  8. Set aside and cool.
  9. When ready to serve, sprinkle cookie crumbs over pudding, then top with sauce.

*Can use frozen if fresh is not available.

Roasted Carrots, Red Quinoa, Bitter Greens and Feta Salad

Roasted Carrots, Red Quinoa, Bitter Greens and Feta Salad
Roasted Carrots, Red Quinoa, Bitter Greens and Feta Salad Roasted Carrots, Red Quinoa, Bitter Greens and Feta Salad Roasted Carrots, Red Quinoa, Bitter Greens and Feta Salad Roasted Carrots, Red Quinoa, Bitter Greens and Feta Salad Roasted Carrots, Red Quinoa, Bitter Greens and Feta Salad Roasted Carrots, Red Quinoa, Bitter Greens and Feta Salad

In Los Angeles, CA, Chef Fiona prepared Dave Matthews and his crew a Roasted Carrots, Red Quinoa, Bitter Greens and Feta Salad. Try this recipe at home with the Dreaming Tree Chardonnay.

Ingredients

Serves 2-3

1 bunch Carrots, with greens, scrubbed, tops removed
2 tsp Honey, divided
1/2 tsp ground Cumin
1/3 c plus 2T Extra Virgin Olive Oil
1/2 c Red Quinoa
2 oz Watercress (2-3 handfuls), if not available use 1 bunch Dandelion Greens, rough chopped
2 oz Arugula (2-3 handfuls)
1/2 head Radicchio, core removed, sliced
1/3 c Sunflower Seeds, raw
2 oz Feta, crumbled (optional)
1/4 c Raw Apple Cider Vinegar
1 tsp Dijon Mustard
1/4 tsp Salt, plus additional
1/4 tsp Pepper, plus additional

Shopping List

- 1 bunch Carrots
- 2 tsp Honey
- 1/2 tsp ground Cumin
- 1/3 c Extra Virgin Olive Oil
- 1/2 c Red Quinoa
- 2 oz Watercress (2-3 handfuls), if not available use 1 bunch Dandelion Greens
- 2 oz Arugula (2-3 handfuls)
- 1/2 head Radicchio
- 1/3 c Sunflower Seeds, raw
- 2 oz Feta (optional)
- 1/4 c Raw Apple Cider Vinegar
- 1 tsp Dijon Mustard
- 1/4 tsp Salt
- 1/4 tsp Pepper

Directions

  1. Preheat oven to 375°.
  2. Toss carrots in 1-2T olive oil, 1/4 t salt, 1/4 t pepper and cumin. Line a baking sheet with parchment paper and place seasoned carrots on top.
  3. Drizzle with 1t honey.
  4. Roast carrots for 20-30 minutes depending on size, until browned and soft, shaking pan occasionally.
  5. While carrots are cooking, cook quinoa according to package directions.
  6. In a small bowl, whisk together 1/3 c olive oil, apple cider vinegar, mustard and remaining honey. Season with salt and pepper to taste and set aside.
  7. When carrots and quinoa are cooked and cooled, place greens, sunflower seeds and quinoa in a large bowl and toss with dressing. Transfer to a serving platter or individual plates, place carrots on top, then sprinkle with feta, if using.

Lobster Salad with Fennel, Chile, and Lemon on Buttered Toasts

Lobster Salad with Fennel, Chile, and Lemon on Buttered Toasts
Lobster Salad with Fennel, Chile, and Lemon on Buttered Toasts Lobster Salad with Fennel, Chile, and Lemon on Buttered Toasts Lobster Salad with Fennel, Chile, and Lemon on Buttered Toasts Lobster Salad with Fennel, Chile, and Lemon on Buttered Toasts Lobster Salad with Fennel, Chile, and Lemon on Buttered Toasts Lobster Salad with Fennel, Chile, and Lemon on Buttered Toasts

In Boston, MA, Dave Matthews Band and his crew enjoyed Chef Fiona’s delicious Lobster Salad with Fennel, Chile and Lemon on Buttered Toasts. Try recipe a home paired with the Dreaming Tree’s Sauvignon Blanc.

Ingredients

Makes 12 toasts

1 stalk Celery, thinly sliced
1/2 small Fennel, thinly sliced
1/2-1 Fresno Chile or Jalapeno, seeds and stem removed, fine dice
1/2 large Lemon, juiced (1-2 Tbsp)
2 Tbsp Extra Virgin Olive Oil
Salt
Pepper
1 1/2 lb Lobster, steamed*, meat removed, chopped into bite sized pieces
1/4 c High Quality Mayonnaise
1/2 bunch Scallions, thinly sliced
1/2 Soft Italian-style Baguette
1/4 c Butter, melted

*For your convenience, ask fish monger to steam lobster.

Shopping List

- 1 stalk Celery
- 1/2 small Fennel
- 1/2-1 Fresno Chile or Jalapeno
- 1/2 large Lemon
- 2 Tbsp Extra Virgin Olive Oil
- Salt
- Pepper
- 1 1/2 lb Lobster, steamed*
- 1/4 c High Quality Mayonnaise
- 1/2 bunch Scallions
- 1/2 Soft Italian-style Baguette
- 1/4 c Butter

Directions

  1. In a small bowl, mix celery, fennel, chile, lemon juice and olive oil. Season with salt and pepper to taste. Set aside to marinate.
  2. In a medium bowl, gently mix lobster, mayonnaise and scallions. Season with salt and pepper to taste. Place in refrigerator until ready to serve.
  3. Slice bread into 3/4 inch thick slices.
  4. Dip top of bread into melted butter.
  5. Lay on sheet tray.
  6. When ready to serve, heat oven to 450° and lightly toast bread, about 5 minutes.
  7. Place a spoonful of lobster on warm toast, transfer to serving platter and top with fennel salad.
  8. Serve immediately.

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.