STAMPED Secret Club Page

The holidays are full of friends and family. Spending time together sharing stories and creating new memories. Throughout the holiday season and beyond, we hope you enjoy these special pairings with our Holiday STAMPED edition.

2021 Pheasant Hill Chardonnay

 Wild Mushroom Pizza with Caramelized Onions and Fontina cheese

Wild Mushroom Pizza with Caramelized Onions and Fontina cheese

I often make foods half homemade–what is half homemade? Some ingredients are store bought, others are all from scratch.  Pizza dough comes in many styles. Our favorite local pizza shop sells their dough.  If you have a favorite place, I suggest asking them if you can purchase one or two from them.  Well worth the few dollars spent. 


  • 7 tbsp butter, divided
  • 2 tbsp olive oil
  • 3 onions ( I used vidalia) halved lengthwise, thinly lived (6 cups)
  • 2 pounds of wild mushrooms (crimini, oyster, shiitake)
  • 6 garlic cloves, minced
  • 2 tbsp minced shallots
  • 2 cups dry white wine
  • 1 tbsp minced rosemary


  1. Onions: Melt 3 tbsp butter and 1 tbsp olive oil in large skillet medium/low heat
  2. Add onions and sauté until golden, 45 minutes
  3. Remove from pan, wipe pan- add 4 tbsp butter and 1 tsp of olive oil in pan over medium heat. Add mushrooms, garlic and shallots. Sauté 4 minutes. Add wine simmer until all liquid is absorbed
  4. Spread pizza dough on sheet
  5. Layer: shredded Fontina cheese, caramelized onions, mushrooms
  6. Bake at 425 for 12-15 minutes
  7. Remove from oven let rest 1 minute
  8. Transfer to the cutting board

(Recipe compliments of Bon Appetit)

2021 Dry Rosé

Unionville’s Dry Rosé is a great way to start the evening. Light and refreshing! 

Pair it with these appetizers and your guests will be sure to ask to come back next holiday season. 

Lite Bites

Left to right:

  • Mini fish Tacos 
  • Artichoke pesto with a sharp Italian cheese
  • Bruschetta dressed with fresh mozzarella and basil
  • Garlic dressed with Supersatta and grape tomatoes (left bottom)
  • Caramelized onions with melted Fontina cheese

Mini Fish Tacos


  • 2 lbs. Cod filets
  • 2 tbsp avocado oil
  • Tsp garlic powder
  • Tsp smoked paprika
  • ½ tsp ground cumin
  • ½ tsp sea salt
  • ¼ tsp chili powder
  • ¼ tsp ground pepper
  • Fresh Pico de gallo
  • Mixed bag of shredded slaw
  • 2 tbsp lime juice
  • ¼ cup fresh cilantro
  • 1 tsp honey
  • Pinch of salt and pepper


  1. In a small bowl add garlic, paprika, cumin, salt, chili powder, and ground pepper
  2. Season both sides of the cod with spice blend. Heat pan then add avocado oil to pan, immediately add cod. Sear both sides 2-3 minutes
  3. Remove cod from pan and let rest
  4. In a small bowl gently stir together slaw, lime juice, cilantro, honey salt and pepper. Build tacos, enjoy!

Baguette bites

  • Fresh baguette sliced

Artichoke Baguette Bites

  • Artichoke pesto spread (store bought works fine)
  • Shredded Italian Sharp cheese
  • Slice baguette and spread pesto onto slices, add shredded cheese melt in oven for 3 minutes

Bruschetta Baguette Bites

  • Bruschetta spread (store bought works fine)
  • Fresh Mozzarella sliced
  • Fresh basil leaves cut 
  • Spread bruschetta onto sliced baguette, add cheese slices, and basil leaves

Garlic spread Sopressata and  Grape tomato Bites

  • Olive oil, minced 4 garlic cloves, grape tomatoes sliced in half, thinly sliced Sopressata
  • Brush baguette slices with olive oil, add Sopressata and tomatoes

Caramelized Onions with melted Fontina cheese

  • Add fontina cheese slices to baguette slices, melt, add caramelized onions

2021 Pinot Noir Reserve

Couscous stuffed Acorn Squash


  • 2 Large acorn squash
  • 2 tbsp brown sugar
  • 1 tbsp butter, melted
  • 2 tbsp olive oil
  • 2 garlic cloves, chopped
  • 2 stalks of celery, chopped
  • 2 carrots, chopped
  • 1 cup of garbanzo beans, drained
  • ½ cup raisins
  • 1 tbsp cumin
  • Pinch of salt and pepper
  • 14 oz chicken or vegetable broth
  • 1 cup uncooked couscous


  1. Preheat oven 350
  2. Cut and clean acorn squash (cut in half)
  3. Lay acorn squash cut side down on foil lined baking sheet brush generously with olive oil
  4. Bake 30 minutes or until tender
  5. Stir brown sugar in melted butter and brush onto squash
  6. Keep squash warm
  7. Heat large skillet over medium heat
  8. Stir in garlic, celery, carrots and cook for 5 minutes, mix in garbanzo beans and raisins
  9. Season with cumin, salt and pepper
  10. Continue cooking until vegetables are tender. Pour in broth, bring up temperature. Add couscous. Cover. Shut off heat. Rest. 5-7 minutes
  11. Stuff squash with the couscous mixture.