Pan Bagnat, literally Bathed Bread, is a sandwich originating from the French region of Provence which is very popular in Nice. The bagnat is a round crusty bread that absorbs juices without falling apart. The interior of the loaf is removed and filled with a variety of ingredients such as an anchovy-based vegetable salad with hard boiled eggs known as … Read More
Simple Salmon with Sour Cream Herb Dressing and Fresh Berries
Simple Salmon with Sour Cream Herb Dressing and Oregon Berries This recipe is inspired by the French salmon eaters in our family across the Atlantic, two of whom produce smoked salmon professionally and provide us with a steady source of delicious fish throughout the year. This on-the-go recipe is a perfect summertime standby designed to feed any quantity of people … Read More
Cynthia’s Spring Rolls
Cynthia has elaborated this variation of spring rolls from a recipe that a Vietnamese friend taught her to make many years ago. Perfect for a buffet, light lunch or hot summer evening meal, these spring rolls are delicious served a watercress, fennel and baby greens salad and a bottle of our first vintage 2016 Three Feathers Pinot Noir. This recipe … Read More
Birds of a Feather
Birds of a Feather flock together aboard the USS Theodore Roosevelt Three Feathers and their children will be presenting our 2016 Pinot Noir at a dinner for members and guests of the Theodore Roosevelt Association at the Hilton in Mission Valley, San Diego on Sunday, June 18. Then, on June 19, we will be embarking on a day-long cruise aboard … Read More