4 servings Wine Pairing Adelsheim Auxerrois, 2009, $26.00 An unusual and truly interesting white wine with minerality to lift the roast chicken, citrus tones to highlight the pesto and bracing acidity to balance the cheese.   Ingredients: 4 Draper Valley 10 ounce skin-on chicken breasts 20 ounces cooked penne pasta 3 ounces extra virgin olive oil 1 pound Tumalo Farms Classico GoatCheese (shredded) 1 pound organic baby arugula 4 ounces toasted pine nuts 4 fresh garlic cloves 1 finely chopped shallot 4 ounces heavy cream 3 ounces white wine Pinch of kosher salt Pinch fresh ground pepper   Directions: Begin by rinsing the chicken breasts and allow to dry. French the little wing bones. It looks elegant but is not necessary. To french the bone, simply cut around the base of the wing bone, scrape the skin and flesh up the bone and, using a cleaver, chop off the top of the bone along with the skin and flesh. Toss…

4 servings Once strudel has cooled, cut horizontally and serve with whatever side you prefer (sautéed white beans, blackeyed peas). Wine Pairing Del Rio Vineyards Syrah, 2008, $28.00 This strudel’s bold flavors call for a wine with an equally bold, smoky stroke of fruit with an edge of pepper.   Ingredients: 1 sweet onion ¼ stick butter 1 roasted red bell pepper 3 cloves garlic (chopped) 4 cups wild mushrooms (sliced) 2 cups spinach 4 ounces Crater Lake Bleu Cheese ¼ cup sherry wine Salt and pepper to taste 1 full sheet puff pastry   Directions: Caramelize onions in butter, set aside. Julienne roasted bell peppers, set aside. Sauté mushrooms and garlic untill soft. Deglaze with sherry. Add spinach and cook until liquid is evaporated. Set aside and cool. Mix onions, peppers, mushrooms, spinach, blue cheese, salt and pepper. Lay puff pastry on cutting board, put filling in middle of…

2 servings Roaring River from Ancient Heritage Dairy in Scio would be a great local substitution for Raclette. Wine Pairing Beaux Freres “Les Cousins” Pinot noir, 2009, $36.00: Light Pinot noir fruit with nuanced earthiness artfully complements the delicate buttery – mushroomy qualities of the Raclette.   Ingredients: 2 tablespoons butter 2 tablespoons flour 1 cup milk Pinch of nutmeg, salt, and pepper ½ cup grated Raclette 2 farm fresh eggs 2 slices thick bread   Directions: Melt butter, whisk in flour. Cook until flour is lightly golden. Add 1/4 cup milk to mixture and whisk until smooth. Continue in quarter cup increments until all the milk is added and there are no lumps. Add nutmeg, salt, pepper and Raclette. Keep mixture on a low simmer while whisking constantly to melt cheese. Adjust seasoning. Preheat oven broiler. Cut out centers of bread (circular cookie cutter works well) and butter both sides. Heat large (oven-proof) sauté pan on medium high heat, grill bread until golden brown on one…