7Cellars

Chef Enrico Botto's Veal Rolitini
Tender veal medallions pounded thin, seasoned and topped with spinach, roasted peppers and fresh mozzarella, rolled and slow braised in a brandy peppercorn cream sauce. Served with roasted potatoes and asparagus. Ingredients 3 slices of veal medallions, 2 ounces roasted...
Chef Enrico Botto's Slow Braised Beef Short Ribs
  Served in 3 wine Mt Vesuvius Tomato demi over smoked mozzarella spinach polenta Ingredients 4 Boneless Beef Short Ribs, 2 ounces each - carrots, garlic, onions, celery, 32 ounce can Cento Imported Italian tomatoes, 1 cup of each wine (...
Chef Enrico Botto's Pasta Amatriciana
Rigatoni Tossed in a marinara with guanciale, red pepper flakes,  parmesan and basil. Ingredients Rigatoni pasta, guanciale, garlic, Cento Imported Italian Tomatoes, garlic, onions, basil, olive oil and parmesan  Instructions In a saute pan add olive oil, guanciale, garlic, onions...
Chef Enrico Botto's Four Cheese Bolognese Lasagna
Layered pasta sheets, riccotta, mozzarella, Parmesan and Prima Donna Cheeses with Botto's Italian Sausage Bolognese and basil marinara. Ingredients Fresh made pasta sheets, Botto's Italian sweet sausage, Cento Imported Italian Tomatoes, fresh ricotta, whole milk mozzarella, Reggiano Parmesan, Prima Donna...
Chef Enrico Botto's Grilled Calamari Tubes
Calamari tubes grilled and served in a fresh lemon garlic scampi Ingredients 2 4-5 inch cleaned calamari tubes, juice from 2 lemons, 2 garlic cloves, fresh basil leaves, olive oil and white wine  Instructions Lightly soak calamri tubes in olive...
Chef Enrico Botto's Prosciutto Wrapped Baked Burrata
Prosciutto Wrapped Burrata Baked served over roasted peppers and drizzled with basil pesto
Spaghetti Squash Aglio Olio
Ingredients Garlic Breadcrumbs 1 cup panko breadcrumbs // 8 cloves of garlic // 1/4 cup canola oil // 1 tsp salt // 1/2 tsp black pepper // 1 tbsp picked thyme leaves // 2 tbsp olive oil Roast Spaghetti Squash 2...
Chef Ben Lacy's Mt. Lassen Trout
Ingredients Basil Pesto 2 bunch basil // 1/4 cup pine nuts toasted // 2 tbsp parmesan cheese grated // 1/4 cup olive oil // 1 tsp lemon juice // 2 cloves of garlic // 1/2 tsp salt Toasted Farro 3...
Chef Ben Lacy's Bavette Steak with Smoked Red Onion WIngs
Ingredients (for 4 servings) Marinade 1 bunch Parsley // 1 bunch Thyme // 1 bunch Rosemary // 1 1/2 bunch Green Onions // 2 tbsp tomato paste // 2 tbsp dijon mustard // 2 tbsp lemon juice // 4 cloves garlic...
New York Strip Steak & Rutherford Potatoes
NEW YORK STRIP STEAK INGREDIENTS - 2 Servings 10 oz Flannery Beef New York Strip (14 days dry aged) ½ tablespoon vegetable oil, or any high heat cooking oil like grapeseed oil or light olive oil 2 tablespoons unsalted butter 2...
Grilled Iberico Pork & Swiss Chard with Bacon
GRILLED IBERICO PORK FLANK INGREDIENTS - 4 Servings 1 lb Iberico pork Kosher salt and Black pepper INSTRUCTIONS Step 1Bring the meat to room temperature and pat dry with paper towels.Step 2Preheat the grill to 450F.Step 3Season the meat on both...
Seared Beef Cheek & Mashed Potatoes
    BEEF CHEEKS INGREDIENTS - 6 Servings 3 tbsp olive oil , separated 3lb beef cheeks , (4 large or 6 small beef cheeks) 1 cup onion (yellow), diced 1 cup celery stalk , diced  1 cup carrot , diced ...
Lamb Shank & Ancient Grain Polenta
LAMB SHANKS INGREDIENTS - 4 Servings 4 Lamb Shanks, 13 oz each, seasoned with salt and pepper 2-3 Tbsp  , (4 large or 6 small beef cheeks) 1 cup onion (yellow), diced  1 cup celery stalk , diced  1 cup carrot...
Roasted Beat Salad
  Roasted Beet Salad - 4 Servings FOR THE BEET SALAD:1 pound medium beets tops and roots trimmed (about 6 beets) 1 sprig thyme 2 cloves  garlic 2 tablespoons champagne vinegar 3 ounces arugula 1 small pear, diced  1/2 cup candied,...
Butternut Squash Risotto
BUTTERNUT SQUASH RISOTTO INGREDIENTS - 4 servings 4 c. store-bought or homemade low-sodium chicken broth 8 tbsp. unsalted butter, divided 1 cup medium white onion, finely chopped  2 1/2 tsp. kosher salt, divided 1 1/2 c. arborio or carnaroli rice 1...
Embrace the Summer Breeze with our Farm Chardonnay Peach Sangria
As the summer days begin to wane and the sunsets paint the sky with hues of orange and pink, there's no better way to round off the season than with a refreshing and vibrant beverage that captures the essence of summer. Introducing our newest recipe creation, the Farm Chardonnay Peach Sangria.
Sip and Savor: A Refreshing Pinot Noir Sangria Recipe for Summer Delights

If you can’t visit Italy or Spain this summer let us bring them to you with a refreshing glass of Sangria. This beloved wine-based cocktail is the perfect blend of fruity flavors, vibrant colors, and a touch of elegance. In this blog post, we'll take you on a journey to create a tantalizing Pinot Noir Sangria that embodies the essence of summer. So, grab your pitcher, gather your friends, and let's dive into this refreshing recipe!

Embrace the Great Outdoors with 7Cellars!
Welcome to the beautiful month of June, where nature beckons us to embrace the great outdoors! June, National Great Outdoors Month, is the perfect opportunity to connect with nature and rejuvenate our spirits. As the brand manager of 7Cellars, I...
Dinner and Drinks with Dream Dinners and 7Cellars
We recently had the opportunity to cook dinner and drink wine with Laura Cookson from Dream Dinner. Laura is a fantastic Chef and an even better person, we had a blast hanging out with her. You can check out her...
Porcini Rubbed Ribeye Steaks over Arugula
Ingredients ½ oz dried porcini mushrooms ½ tablespoon kosher salt ½ teaspoon freshly ground black pepper ½ teaspoon crushed red pepper ½ teaspoon brown sugar 2 tablespoon olive oil 2 Ribeye steaks or other similar cut 2 cups baby arugula...