From celebrations to cocktail party the Cafe Bar has just what you're looking for
...please remember to enjoy responsibly.
Executive Chef Ron Barber - St Supery Winery
Like many professional chefs, Ron Barber’s love of food was fostered during his childhood, when at 10 years old he began cooking with his Mother. After pursuing a variety of careers, he took the plunge in 1993 and started cooking in restaurants, while attending culinary school. Coursework at the Culinary Institute of America, along with cooking stints in France and Italy, set the tone for a style of cooking that captures the spirit of the California wine country.
Ron honed his skills at some of the finest restaurants in Northern California, including the Sonoma Mission Inn, Lisa Hemingway’s and the Girl & the Fig. Time spent in the kitchens of Beringer Wine Estates and Domaine Chandon also served him well. It was there that he developed his skill at balancing food flavors to make the wines shine. “
Chef Barber joined St. Supéry Vineyards & Winery in January of 2000, bringing with him a passion for cooking and a love of wine. In addition to preparing meals for the winery’s trade partners, owners and management, Ron conducts various seminars with the goal of de-mystifying the process of food & wine pairing.
For Wine and Food Pairing Made Simple please visit our "Cafe Bar"
Winery Chef Ron Barber St. Supery Winery
St. Supery Vineyard & Winery
Q: With the weight concerns in our country; what are your thoughts on healthy eating; do you try to bring any of that to your menu? If yes, what? If no, why?
Yes indeed, enjoy!
Pair with St. Supéry Napa Valley Cabernet Sauvignon
Recipe & Photo by St. Supery chef, Ron Barber
Take advantage of the summer bounty. Dead ripe tomatoes, juicy white corn and fragrant basil make for the perfect summer dish. If you grow your own tomatoes so much the better. If not, search out a farmers market or a store that carries vine ripened / heirloom tomatoes. Accept no substitutes! Serve warm or at room temperature.
4 cups vine ripened tomatoes - chopped Try to include a mixture of colors
3 ears of white corn – charcoal grilled until slightly charred. Cut kernels off the cob
1 cup fresh basil – coarsely chopped
1 tablespoon extra virgin olive oil
1 pound Penne pasta
½ cup grated Parmesan Reggiano cheese
salt and fresh ground black pepper to taste
Heat a charcoal or gas grill. Remove the husks from the corn. Grill corn over high heat until lightly charred – about 5 minutes. Cut the kernels from the cob.
Place the olive oil and the garlic in a large frying pan. Warm until the garlic is soft but not brown. Add the tomatoes, basil and corn kernels. Heat until the tomatoes are just warmed through. You do not want to cook the tomatoes. Remove the pan from the heat and season to taste with salt and freshly ground pepper
Bring a large pot of salted water to a boil and add the Penne. Cook until al dente – about 10 minutes and drain. Toss the pasta with the tomato mixture, parmesan cheese and serve.
Serves 6 - 8
ASIAN STYLE SHRIMP & NOODLE SALAD WITH CUCUMBER & CARROT
This tasty Asian style salad is perfect for a fresh and light summer meal or first course and pairs wonderfully with paired with St. Supéry Sauvignon Blanc
¼-cup rice vinegar
¼-cup fish sauce
2 tablespoons sugar
2 tablespoons fresh limejuice
2 garlic cloves – minced
½-teaspoon red pepper flakes
1 pound large shrimp – cooked and peeled
1 English cucumber – peeled, seeded and cut into julienne strips
1 cup shredded Napa or Savoy cabbage
1 large carrot – peeled and cut into julienne strips
¼ cup chopped cilantro
¼ cup chopped mint
1 package Maifun rice stick noodles (6.75 oz.)
Stir all dressing ingredients together until the sugar is dissolved. Cover and refrigerate. Soak the Maifun noodles in hot water according to package instructions and rinse with cold water.
In a large bowl, toss the shrimp, noodles and vegetables with the dressing and divide among 4 bowls.
ROASTED PORK TENDERLOIN WITH LAVENDER, MINT & MANGO SALSA
Pair with St. Supery Virtú
Recipe & Photo by St. Supery chef, Ron Barber
2 pork tenderloins, about 1 pound each
2 tablespoons extra virgin olive oil
1 tablespoon fish sauce
2 tablespoons vegetable oil
Salt & pepper
Combine the first nine ingredients in a zip-lock bag and marinate overnight.
Preheat oven to 425ºF.
Remove pork from the zip-lock and rub off as much of the herbs as possible.
Season the pork with salt and pepper and sear on all sides until well browned in a large, ovenproof, sauté pan using the vegetable oil.
Place the pork in the preheated oven and roast for approximately 15 minutes (instant read thermometer should read 140 degrees). Be careful not to over cook.
Remove the pan from the oven and let rest for 10 minutes to distribute juices and complete the cooking
Slice the pork and serve with the mango salsa.
1 mango – peeled, seeded & cut into ¼” dice
¼ cup red bell pepper cut into ¼” dice
¼ cup red onion cut into ¼” dice
1 teaspoon finely chopped fresh mint leaves
1 tablespoon fresh limejuice
Pinch of salt
Combine all salsa ingredients at least 1 hour before cooking pork