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    Cakebread Chardonnay with Crab and Roasted Cauliflower

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    CakebreadCellars

    by CakebreadCellars

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    Cakebread Cellars' Chef Brian Streeter demonstrates how to clean and crack a Dungeness Crab, which he then serves with roasted cauliflower, which is a surprisingly delicious and simple twist. All of this with Cakebread's Napa Valley Chardonnay with grapes from the cooler Carneros region. This wine and a printable recipe are available at www.cakebread.com