Celebrating our local chefs once a week throughout the month of July.
Take a virtual kitchen tour with Chef Justin on our YouTube channel as you enjoy dinners from acclaimed local chefs paired with Yorba Wines. Prepare the meal yourself or pick up the dinner at each restaurant the night of.
Up next on July 23rd, we celebrate Chef Erik of Volcano Union Pub Inn. This popular restaurant (with both locals and tourists) is an 1880s saloon and boarding house reborn as a pub and B&B located in the adorable village of Volcano.
Chef Erik is preparing lamb meatballs paired with our 2011 3rd Generation Blend. You can order dinner and wine with Volcano Union Pub for pick up or prepare the dinner yourself and we'll ship our wine pack to you - includes free shipping!
To order your dinner, call (209) 296-7711 or visit volcanounion.com
2 lbs of ground lamb
½ cup mixed herbs, parsley, thyme, oregano, chopped
¼ cup panko bread crumbs
1 tsp ground black pepper
1 tsp ground paprika
2 shallots, minced
2 cloves garlic, minced
1 lb button mushrooms, halved
¼ sun dried tomatoes
2 tbs shallot, minced
2 tbs mixed herbs, parsley, thyme, oregano, chopped
2 tbs olive oil
Also: Heirloom tomatoes
Mix all ingredients together for meatballs. Scoop and form meatballs to your liking and let sit in the refrigerator uncovered for 2 hours or overnight.
Cook meatballs in a 400 degree oven until almost cooked. Meatballs should be soft and tender to the touch, 12 to 18 minutes depending on size.
In a large skillet, heat olive oil over medium heat. Add mushrooms to oil and sweat for a few minutes. Add in sun dried tomatoes, saute for another minute. Add shallot herbs, and reserved meatballs. Cook until meatballs are done.
Serve over sliced heirloom tomatoes and sprinkle all with sea salt.
Enjoy with Yorba's 3rd Generation Blend!