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Holiday Tips from Chef Tara

September 21, 2016

Winery Chef Tara Wachtel has shared some of her holiday cooking tips with us to help you create the most delicious Pot Roast and Thanksgiving Turkey possible!

Pot Roast

  • When choosing a roast, go for a 4 – 4 ½ pound of boneless chuck roast. This cut has a lot of natural marbling for a falling apart, flavorful roast. The excess fat will render out as it cooks, and can be skimmed off before enjoying.

Thanksgiving Turkey

  • Consider using a dry brine on your turkey this year. Much easier than finding room in your fridge for a large turkey in a giant pot of salted water. Merely sprinkle and rub the outside and inside with a blend of salt, brown sugar, and aromatics; like sage, rosemary and lemon. The dry brine can be done three days before Thanksgiving, for a little respite before the big event.
  • Perfect when paired with the Rodney Strong Russian River Pinot Noir.