Thank you to those who joined us for Brunch in the Vineyard! This event, held exclusively for our wine club members, offered a unique seated experience within the individual vineyard rows at Corral Creek, home of our winery. Brunch included seasonal, locally sourced items from our culinary team; Becca Richards, Nathan Jones, and Tirzah Thompson. We had a fantastic time and can’t wait to welcome you back to the vineyard in the future! Until then, enjoy recipes for Chef Becca’s two most requested dishes of the day!

Muffin Tin Burrata Frittata with Basil Oil and Chives
  • SERVES 3 (2 frittatas per person)
  • TIME 40 minutes


  • 6 whole eggs, raw
  • Salt/pepper
  • 4 oz Burrata – cut into 6 pieces
  • 2 lbs. Roasted wild mushrooms
  • 2 Tbsp Chives
  • 1/2 cup packed fresh basil leaves, stemmed and washed
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic
  • 1/2 teaspoon kosher salt

Basil Oil

  • Wash and dry the basil.
  • Place the basil, garlic, and salt, in a mini-food processor and blend.
  • Add the olive oil and pulse a few times until you have a smooth sauce.
  • If needed- thin out the oil by adding water, one tsp at a time

Roasted wild mushrooms

  • Preheat oven to 400 degrees and toss the sliced mushrooms in a bowl with some olive oil, kosher salt, and freshly ground pepper.
  • Transfer the mushrooms to a parchment-lined baking sheet and roast in the oven for about 25 to 30 minutes, or until they are golden brown and cooked through.
  • Optional: Toss with fresh herbs

Frittata Preparation:

  • Preheat oven to 350 degrees and spray 6 muffin cups with cooking spray.
  • Whisk eggs, chives, salt, and black pepper together in a bowl.
  • Drop a slice of burrata into the muffin slots followed by a large spoonful of roasted mushrooms, and then ladle in the beaten egg mixture. Fill to the top of the muffin tin.
  • Bake until frittatas are set in the middle, about 15-20 minutes.
  • Use a rubber spatula to remove from the muffin tin. Plate and enjoy!
Pink Peppercorn Biscuits with Strawberry Rosé Compote
  • SERVES 10
  • TIME 30 minutes


  • 2 C all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp granulated sugar
  • 1 tsp ground pink peppercorns
  • 3/4 tsp kosher salt
  • 1 C cold buttermilk
  • 1/2 C unsalted butter, melted and cooled slightly


  • Preheat oven to 475 degrees. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
  • In a large bowl, whisk together the flour, baking powder, baking soda, sugar, pink pepper, and salt. Set aside.
  • In a medium bowl, combine cold buttermilk and the slightly cooled melted butter.
  • Stir with a spatula until combined and small clumps form. It is ok if the mixture is lumpy.
  • Add buttermilk mixture to dry ingredients and stir with a rubber spatula until just combined and the biscuit batter pulls away from sides of the bowl.
  • Grease a ¼-cup dry measuring cup. Fill the cup with biscuit batter and drop the batter onto the prepared baking sheet. The biscuit shape doesn’t have to be perfect, that is the joy of a drop biscuit!
  • The biscuits should measure about 2 1/4 inches in diameter and 1 1/4 inches high. Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart.
  • Cook for 10-12 minutes or until edges turn golden brown and set aside to cool.

Strawberry Jam Compote


  • 4 lbs. fresh strawberries
  • 2 C Chehalem Rosé
  • 2 C strawberry purée
  • 1 C sugar
  • Juice and zest of 4 lemons
  • 1/4 C pectin
  • Pinch of salt
  • 12 Small, 4 oz mason jars


  • Clean the fresh strawberries and dice all but a handful (reserve for garnish)
  • Place berries into a stockpot with the rest of the ingredients
  • Bring to a boil, then reduce heat to a simmer. Let simmer for two hours. then cool slightly
  • Ladle into containers for serving – 2/3 of the way up the jars
  • Slice the garnish strawberries and arrange on top
  • Ladle a little bit more to barely cover the sliced berries

Pair with: