Pumpkin and Black Bean Soup

2016 “Souper Bowl” soup from Smoking Hot Meats & Treats

  • 1 medium onion, chopped
  • 1 medium sweet yellow bell pepper, chopped
  • 2 Tablespoons olive oil
  • 3 cloves of garlic, minced
  • 3 cups chicken broth
  • 2 cans (15 oz. each) black beans, rinsed and drained
  • 2-1/2 cups shredded turkey
  • 1 can (15 oz.) solid-pack pumpkin
  • 1 can (14-1/2 oz.) diced tomatoes, undrained
  • 2 Tablespoons fresh cilantro, chopped
  • 2 teaspoons chili powder (we use chipotle chili powder)
  • 1-1/2 teaspoons dried oregano
  • 1-1/2 teaspoons ground cumin
  • ½ teaspoon kosher salt


In a large skillet, sauté the onion, yellow pepper in oil until tender.  Add garlic; cook one minute longer.  Transfer to a 5-quart slow cooker; stir in the remaining ingredients.  Cover and cook on low for 4-5 hours or until heated through.  Yield:  10 servings (2-1/2 quarts)

Slow Cooker-Vegetarian Creamy Butternut Squash Soup

2016 “Souper Bowl” soup from Smoking Hot Meats & Treats

  • 1 medium yellow onion, chopped, 3 medium carrots, peeled and chopped Garlic
  • 1 medium butternut squash, seeded (do not peel) and chopped into 1” cubes (approximately 5 cups)
  • 1 medium size apple (we use Fuji)
  • 28 oz. vegetable broth
  • 8 oz. cream cheese
  • Salt and Pepper to taste


  1. Add the onion, carrots, squash and apple to the slow cooker.  Pour the vegetable broth overall of the ingredients.  Cook on low for 6 hours or on high for 3 ½ – 4 hours.
  2. Once vegetables are cooked and soft, puree the soup using an immersion blender.  Pour the soup back into the slow cooker and add your cream cheese and season with salt and pepper.
  3. Allow cheese to melt.  Blend while melting.

Mulligatawny soup (Indian lentil/curry soup)

2016 “Souper Bowl” soup from Riata Diner & Tavern

  • ¼ c. butter
  • 1 yellow onion, chopped
  • 1 carrot, peeled and diced
  • 1 jalapeno, seeded and diced
  • 3 garlic cloves, minced
  • 2 tsp. peeled and minced ginger root
  • 2 small firm apples, peeled, cored and diced
  • 1 (14.5 oz) can diced tomatoes
  • 1 1/2 tsp. curry powder
  • 1 tsp. cumin
  • 1/2 tsp red pepper flakes
  • 1/4 tsp. paprika
  • 1/4 tsp smoked paprika
  • 1/2 sp. ground cinnamon
  • 1/2 tsp. turmeric
  • 1/4 tsp. cardamom
  • 1/4 tsp. fresh ground black pepper
  • 1/2 tsp. dried thyme
  • 1/2 c. red lentils (uncooked)
  • 3 c. chicken or vegetable broth
  • 1 c. canned unsweetened coconut cream
  • 1 banana, ripe
  • Salt and black pepper to taste
  • ½ c. roasted cashews for garnish
  • ½ c. chopped scallions for garnish
  1. Melt butter in a large pot or Dutch oven over medium-high heat. Add the onion, carrot, and jalapeno, then saute for 4 to 5 minutes, or until the onions have softened.
  1. Add the garlic, ginger, apples, and diced tomatoes to the pot. Saute for another 3 minutes, then add in all of the spices and toss to coat. Add in the lentils and broth and let the contents come to a boil. Turn the heat down to medium-low and simmer uncovered for 30 minutes.
  1. Puree about 75% of the ingredients plus the banana by transferring a portion of the contents to the bowl of a standard blender. Leave some of the chunks whole, as it adds a nice texture and consistency to the soup. Return the soup to the pot if needed, then stir in the coconut milk. Taste, and adjust salt and black pepper as needed.
  1. Serve topped with cashew and scallions.

Castroville Artichoke & Green Chile Soup (vegetarian but not vegan)

2016 “Souper Bowl” soup winner from Eddie Papa’s Restaurants

  • 20 ea Artichokes-Fully Cooked
  • 20 ea Anaheim Green Chiles
  • 4 cup‘s Onions-Chopped
  • 4 cup‘s Carrots-Chopped
  • 4 cup‘s Celery-Chopped
  • 20 ea Garloc Cloves-Finely Chopped
  • 2 Tbs Thyme-Chopped
  • 8 ea Russet Potatoes-Peeled and diced
  • 10 cup‘s water
  • 1 Gallon heavy Cream
  • as needed Salt and pepper

In a large heavy pot saute onions, carrots, celery, garlic, and thyme until softned and browned.  Add potatoes, artichokes, chiles, and water and simmer for 20-25 minutes.  Add Cream and bring to a boil, remove from heat season with salt and pepper.   Puree until smooth.


2016 “Souper Bowl” soup from Niles Pie Company

  • chopped onion
  • 1 Tablespoon olive oil
  • 10 oz Crimini mushrooms, sliced
  • 1 clove garlic, minced
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon thyme
  • 1⁄8 teaspoon pepper
  • 6 cups Mushroom stock
  • 1/4 cup brandy
  • 3⁄4 cup red rice

Saute onions and garlic in a large stock pot with oil until starting to soften. Add mushrooms, thyme and Bay leaf, and saute until the mushrooms start to brown. Add rice and saute another 5 minutes. Add stock and brandy, bring to a low simmer and cook 40 minutes. Salt and pepper to taste.


2016 “Souper Bowl” soup from Niles Pie Company

  • 2 cups shredded fresh beets
  • 1 cup diced carrots
  • 1 cup diced onion
  • 1 clove garlic, minced
  • 1 cup diced yellow potato
  • 1/2 teaspoon salt
  • 6 cups beef bone broth
  • 1 cup shredded cabbage
  • 1 Tbs dried dill or ¼ cup fresh
  • 1 Bay leaf
  • 2 T cider vinegar
  • Sour cream, optional

Saute onions and garlic in a large stock pot with oil until starting to soften. Add carrots, potato, dill and Bay leaf, and saute five minutes. Add broth and bring to a simmer. Add beets and cabbage and bring to a low simmer and cook 40 minutes. Add cider vinegar. Salt and pepper to taste.

October’s Varietal of the month is Merlot

merlot From About.com “Fairly versatile when it comes to food pairing options, especially when centered around a medley of meat. Grilled, braised, baked, broiled – opt for poultry, beef, game, and pork, along with dishes that feature heavy meat-loads in the recipe mix or strong flavorful cheese like Stilton, cheddar, and Camembert.”  More at About.com

Merlot has an inviting bouquet of cranberry, cherry, black currant, cola and rose petal. This complex, full bodied wine has a lingering finish with flavors of cherry, blackberry, mocha, and spice. Pairs nicely with grilled pork tenderloin, filet Mignon, and roasted duck

Check out our October Pinterest Album

Grenache Day 2015

2015 Grenache HarvestOn Grenache Day 2015, the 16th of September we coincidentally harvested our Grenache!

Grenache exhibits rich, spicy, berry flavors, particularly raspberry.

Enjoy these cheeses with Grenache:
Mild Cheddar

Enjoy Slow Roast Pork Butt with Grenache:

Fall-Apart-Tender Slow-Roast Pork ButtServes 10-12
1 – (4 lb) pork shoulder butt, roast
At least 1 whole garlic clove (optional, use as many as desired)
1⁄3 cup Worcestershire sauce
3⁄4 cup light brown sugar
1 1⁄4 cups unsweetened apple juice
1⁄2 teaspoon salt
1⁄2 teaspoon fresh ground black pepper (or to taste)


  1. Make small slits all over the roast then insert a whole garlic clove into each slit (this is only optional).
  2. Place the roast in a greased casserole dish with a lid.
  3. Sprinkle the roast on all sides with Worcestershire sauce.
  4. Let sit at room temperature for 1-1/2 hours.
  5. After 1-1/2 hours spoon any Worcestershire sauce (if any) back on the roast that has accumulated on the bottom of the casserole.
  6. Using hands press the brown sugar well into the meat on all sides making certain to adhear the sugar to the meat.
  7. Pour the apple juice into the bottom of the casserole.
  8. Cover tightly.
  9. Preheat oven to 425 degrees F for 15 minutes.
  10. Place the roast in the oven and immediately reduce the temperature down to 200 degrees F.
  11. Roast for about 4 hours or until the meat is falling-apart tender (cooking time will vary depending on the size of the roast).
  12. Stir the salt and black pepper into the juice (do not omit the salt!).
  13. Slice meat as desired.

Cream of Mushroom Soup with Garlic Sherry Cream

The 'Souper Bowl' cream of mushroom soup came from Blue Sage Catering and was voted the 'Souper Bowl' fan favorite!


½ lb gourmet brown or white button mushrooms
6 whole cloves of garlic
1 cup sherry cream
½ gal heavy cream
¾ Tbsp chicken base or mariporé
½ tsp fresh ground white pepper
1 cube salted butter


Crush & chop garlic
Sautee with butter until caramelized
Add mushrooms and sauté 30 seconds
Reduce with sherry cream by 40%
Add heavy cream
Add chicken base or mariporé & white pepper
Reduce to desired consistency (about 20%)

Serve with Fenestra’s Cabernet Sauvignon

10 servings

Lynne’s Lentil Soup

The 'Souper Bowl' lentil Soup came from one of Fenestra's own!


1 package dried lentils
12 cups water
3 large carrots diced
1 onion diced (don’t use red – changes the color of the soup)
3 shallots or a bunch of green onions could be substituted
3 stalks celery diced
1 russet potato diced or 4 medium red potatoes diced (I keep skins on)
1 tb chicken soup base or 2 chicken bouillon cubes
2 bay leaves
1 tsp salt & ½ tsp pepper
1 ham hock, whole (or more if desired)
or 2 pieces smoked ham diced (6-8 ounces total); you could substitute smoked turkey leg, whole
1 tsp Old Bay seasoning or 1 tsp sage or 1 tsp poultry seasoning
½ bottle Pinot Gris


Reduce the wine (entire bottle) in a sauce pan by ½ on medium high heat.  This should take about 15 minutes.  Set aside.

Soak lentils in water with bay leaves for 2 hours.  Add all the rest of the ingredients to the lentils and water + the reduced wine.  Simmer 2 hours.  Take out ham hock, remove fat, chop into pieces; add back to soup (or diced ham).  If using turkey leg, chop the meat and remove the skin.  Remove bay leaves and discard.

Serve in bowls, about 1 ½ cups of soup for each with crusty bread; make sure everyone gets some of the meat.