Fine Wine, Beer & Spirits in Pineville, Branson, Joplin, Springfield, North Springfield, Columbia,Republic Missouri and Springdale Arkansas

Wine & Food Pairing

Veal Marsala and Barbera

  • 4 veal cutlets pounded flat and dusted with seasoned flour
  • 1 each red and green bell pepper julienned
  • 1 large sweet onion julienned
  • ½ pound of sliced portabella mushrooms
  • 2 tablespoons freshly crushed garlic
  • 4 tablespoons butter
  • ¼ cup olive oil
  • 1 cup Columbo Dry Marsala

Melt and heat the butter and olive oil in a large sauté pan, crisp the veal on each side, remove and drain – Sauté the onion and peppers until the onions are clear add the garlic, mushrooms and veal back to the pan. Cover the veal with the veggies then pour in the Marsala – simmer until the liquid is reduced by half or more – Salt and pepper to taste – Serve with a side of linguine with butter and black pepper and bottles of….

Wine Pairing: Michele Chiarlo Le Ormé Barbera d’ Asti


Pan-Seared Atlantic Salmon with Vodka-Dill

  • 2/3 c fat-free or reduced-fat mayonnaise dressing
  • 1 t finely shredded lemon peel
  • 4 t Dijon-style mustard
  • 1 T lemon juice
  • 1 T snipped fresh dill or tarragon
  • 1 T frozen orange juice concentrate
  • 1/4 t pepper
  • 3 c shredded cooked chicken
  • 1 stalk celery, chopped
  • 1 zucchini or yellow summer squash, chopped
  • 1 small fennel or kohlrabi bulb, trimmed & chopped
  • 4 medium green onions, sliced
  • 1 medium carrot, chopped
  • 2 T snipped dried apricots (optional)
  • Salad greens, torn
  • Orange slices

Combine mayonnaise dressing, lemon peel, mustard, lemon juice, dill or tarragon, orange juice, and pepper. Set aside.
Combine chicken, celery, zucchini, fennel or kohlrabi, green onion, carrot, and apricots, if using, in a large bowl. Stir in mayonnaise mixture until evenly coated. Cover and refrigerate for at least 4 hours or up to 24 hours. To serve, line six to eight plates with salad greens. Garnish with orange slices. Makes 6 to 8 (1-cup) servings.
Wine Pairing: Mark West Pinot Noir You will notice the smooth floral notes upon first whiff, followed by blackberry, black cherry and wild fresh raspberry. There is also some smooth oakiness. It is a very juicy, jammy blackberry/raspberry fruit flavor upon first taste that dissolves into a tartness with medium tannins and oak flavors. A good Pinot Noir for the price that will go will with light fare such as turkey, salads, ham and light cheeses…..

Flat Iron Steak with Red Wine Sauce


Pan-Seared Atlantic Salmon with Vodka-Dill Cream Sauce

  • 1 tbsp. extra virgin olive oil
  • 1 tsp. chopped shallots
  • 1 tsp. chopped garlic
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 tbsp. fresh dill
  • Sea salt and fresh ground pepper
  • 6 oz. bow tie pasta
  • 2 salmon fillets (1 lb.)
  • 1 cup chopped tomato
  • ½ cup vodka

Heat saucepan for 2 min. over medium-low heat. Add the EVOO, shallot, and garlic and sauté for 2 min. Add the broth and cook until reduced by ½. Add the heavy cream and cook for 3 min. Remove from heat; add the dill and salt & pepper to taste.

Cook the pasta according to package directions; drain.

Spray a skillet with nonstick cooking. Heat skillet for 2 min. over medium heat. Season the salmon with salt and pepper. Cook, skin side down, for 2 to 3 minutes; turn and cook for 2 to 3 minutes.
Add the tomato and vodka to the dill-cream sauce; cook over low heat for 5 min. Fold in the pasta and cook for 3 min. Place the pasta in a serving dish and put the salmon on top.

Wine Pairing: Borsao White


Chicken with Wine Sauce

4 chicken breasts placed in shallow buttered casserole dish. Top with Swiss cheese (6 oz.) thickly sliced. Mix sauce: 1/2 cup chardonnay, 10 3/4 oz. cream of chicken soup, salt and pepper to taste; pour over cheese. Put one 1 Tb. butter pat on each breast. Top chicken with 1 cup bread crumbs, sprinkle with thyme, parsley and sage. Bake 50-60 min at 350 degrees.
Wine Pairing: Clos du Bois Chardonnay


Thai Ground Chicken Lettuce Wraps

  • 10 oz ground chicken (available Cook’s Natural Foods)
  • 4 T fresh lime juice
  • salt
  • 1 to 2 T Fish Sauce
  • 1/8 t cayenne pepper
  • 2 small shallots
  • 1/2 C cilantro chopped
  • 1/2 C fresh mint chopped
  • 1/4 C crushed peanuts
  • 1 head Bibb lettuce

Combine in saucepan, chicken – 2T lime juice – 1 C water – pinch salt. Over medium heat bring to a simmer stirring to break up ground chicken until cooked through. Drain water from chicken and place in a bowl. Toss chicken with fish sauce, cayenne, shallots, cilantro, mint, 2T lime juice, & peanuts. Place in bowl, surround with lettuce leaves. Allow guests to serve themselves, by spooning chicken mix into lettuce leaf, roll up and enjoy!

Wine Pairing: Bauvoyre Bordeaux

Bordeaux white wines develop elegant, fruity and floral aromas. They unite lemon notes with those of white flowers and peaches. This particular Bordeaux, the Bauvoyre, has hints of Mandarine orange and a smooth finish.


Fresh Fruit Pizza

  • 1 (17-ounce) package sugar cookie dough
  • 1 (8-ounce) package cream cheese, softened
  • 1/2 t almond, lemon or orange extract
  • 3 cups fruit (fresh bananas, pineapple chunks, maraschino cherries, fresh oranges cut into rounds and peeled, blueberries, strawberries, kiwi, and peaches)
  • 1/2 cup orange marmalade

Preheat oven to 350 degrees. Roll out cookie dough large enough to cover a round pizza pan. Bake 8 to 15 minutes or until firm. Cool completely. Mix together cream cheese and extract. Spread cream cheese mixture over cooled cookie dough crust. Arrange fruit in circles (bullseye pattern). Slightly warm marmalade and brush over fruit. Serve immediately .

Wine Pairing: Il Conte D’Alba Stella Rosa Rosso or Il Conte D’Alba Stella Rosa Bianco.


Lobster & Crusty Bread!

Simply poach a whole lobster or just some tails. Make drawn butter – which is simple: Melt 1 lb. of butter over low heat in saucepan and bring to a slow boil. Remove foam with a spoon. After a few minutes the milk solids will separate and sink to the bottom of pan. It is done when butter is clear and golden. Pour off drawn butter into a bowl making sure to leave the remaining milk solids in pan.

Take a crusty loaf of bread slices and serve with the lobster, pop the Prosecco & enjoy!

Wine Pairing: Tiziano Prosecco has the perfect balance of pear, honeysuckle & exotic fruits without being overly sweet. This is a crisp & bubbly choice to enjoy!