Season 3, Episode 9

Wine and Dine

Inspired by the bounty produced in nearby Sonoma and Napa counties, Guy Fieri asks his chef friends to make a meal with local wine as the star. Alex Guarnaschelli uses both red and white in her pecan- and breadcrumb-stuffed mushrooms, and she makes a surprise dessert of lemony cake bursting with juicy grapes. Marc Murphy prepares a cucumber-tomato salad with basil vinaigrette and a delicate stuffed quail with crushed potatoes cooked in flavorful garlic confit. Jonathan Waxman uses his culinary wizardry to turn cheap red wine into a mouthwatering wild boar ragu, and he roasts a succulent whole duck with chanterelles and a Cabernet Sauvignon sauce. Finally, Michael Voltaggio makes the unlikely pairing of wine and cherry cola in a delicious Kalimotxo cocktail, and he serves up perfectly seared bacon-stuffed scallops in a delectable green grape and yeast sauce over cauliflower.
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Recipes From This Episode

Stuffed Quail

Cucumber and Tomato Salad with Basil Vinaigrette

Beef Tenderloin with Red Wine Glaze

Stuffed White Mushrooms with Pecan Breadcrumbs

Cherry Cola Kalimotxo

Fettuccine with Wild Boar Ragu

Harvest Grape Cake

Wood-Roasted Whole Sonoma Duck

Scallops with Bacon and Yeast Sauce

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