Recipes from the Road

Check out the different recipes with their wine pairing, download your own shopping list
and make some of Dave's favorite dishes at home.

Featured Recipes

Appetizers

Main Courses

Desserts

Ginger-Lime Oatcakes with Fresh Peaches and Cream

Ginger-Lime Oatcakes with Fresh Peaches and Cream
Ginger-Lime Oatcakes with Fresh Peaches and Cream Ginger-Lime Oatcakes with Fresh Peaches and Cream Ginger-Lime Oatcakes with Fresh Peaches and Cream Ginger-Lime Oatcakes with Fresh Peaches and Cream Ginger-Lime Oatcakes with Fresh Peaches and Cream Ginger-Lime Oatcakes with Fresh Peaches and Cream

We've got one more recipe you won't want to miss - Chef Fiona's Ginger-Lime Oatcakes with Fresh Peaches and Cream is the perfect finishing touch to this year's Recipes from the Road. Try this recipe at home paired with the Dreaming Tree Pinot Noir.

Photos by Aaron Farrington.

Ingredients

Serves 12 people

Peaches and Cream
4 ripe organic peaches, peeled and sliced
1 lime, juiced
3 tbs. sugar
1 c. organic heavy whipping cream, chilled (or 1 c. plain greek yogurt)*
2 tbs. powdered sugar
1 tsp. vanilla

Oatcakes
2 c. all-purpose flour*
1 c. oat flour
1/2 c. sugar
1 tbs. baking powder
1 tsp. ginger
1/2 tsp. salt
zest of 1 lime
8 tbs. butter, cold, cut into pieces*
1 1/4 c. + 2 tbs. milk*
1 tbs. sugar plus 1 tsp. ginger, mixed, set aside

*Can use gluten free or dairy free alternatives here.

Shopping List

Peaches and Cream
4 ripe organic peaches
1 lime
3 tbs. sugar
1 c. organic heavy whipping cream (or 1 c. plain greek yogurt)*
2 tbs. powdered sugar
1 tsp. vanilla

Oatcakes
2 c. all-purpose flour*
1 c. oat flour
1/2 c. sugar
1 tbs. baking powder
1 tsp. ginger
1/2 tsp. salt
1 lime
8 tbs. butter*
1 1/4 c. + 2 tbs. milk*
1 tbs. sugar
1 tsp. ginger

Directions

Peaches and Cream:

  1. Mix together peaches, lime juice and sugar and set aside.
  2. Whisk cream until it begins to thicken, add sugar.
  3. Continue until soft peaks form, gently whisk in vanilla (if using yogurt just whisk in sugar and vanilla).
  4. Set aside in refrigerator. When ready to serve if cream has fallen, whisk a few times until the soft peaks return.

Oatcakes:

  1. Pre-heat oven to 450°.
  2. Mix together flour, sugar, baking powder, baking soda, ginger and salt, until combined.
  3. Add lime zest and butter. Cut butter into the flour until incorporated and has the consistency of coarse meal by rubbing with fingers, pulsing with a food processor, or cutting with pastry knives or forks.
  4. Add 1 1/4 c. of milk and gently stir until just mixed.
  5. Using a spoon, drop dough, about 2 tbs. onto a sheet tray lined with parchment paper; should have 12 cakes.
  6. Brush remaining 2 tbs. of milk on top of biscuits, sprinkle generously with ginger-sugar mix.
  7. Bake for 20-25 minutes. Cool.

To serve, cut biscuits in half horizontally. Place bottom half on serving plate, spoon on peaches with their liquid, then a dollop of cream and gently place other half of biscuit on top.

Pecan Crusted White Fish with Charred Tomatoes, Red Peppers and Lemons

Pecan Crusted White Fish with Charred Tomatoes, Red Peppers and Lemons
Pecan Crusted White Fish with Charred Tomatoes, Red Peppers and Lemons Pecan Crusted White Fish with Charred Tomatoes, Red Peppers and Lemons Pecan Crusted White Fish with Charred Tomatoes, Red Peppers and Lemons Pecan Crusted White Fish with Charred Tomatoes, Red Peppers and Lemons Pecan Crusted White Fish with Charred Tomatoes, Red Peppers and Lemons Pecan Crusted White Fish with Charred Tomatoes, Red Peppers and Lemons

In Charleston, NC, @Dave Matthews Band and crew enjoyed Chef Fiona's Pecan Crusted White Fish with Charred Tomatoes, Red Peppers and Lemons. Try this recipe at home paired with the Dreaming Tree Sauvignon Blanc.

Photos by Aaron Farrington

Ingredients

Serves 4 people

Charred Vegetables
2 red peppers
2 large tomatoes, medium dice
1 medium yellow onion, medium dice
1 lemon, cut in half longwise and thinly sliced
1 lemon, 1 juiced
4 garlic cloves, thinly sliced
1/4 c. capers, rough chop
1 tbs. parsley, chopped
1 tbs. basil, chopped
1 tbs. thyme, chopped
1 tbs. oregano, chopped
2 tbs. red wine vinegar
1 tbs. grainy mustard
2 tsp. honey
1 large pinch of crushed red pepper, optional
1/3 c. extra virgin olive oil

Pecan Crusted Fish
1 lb. thick white fish, cut in 4 portions (cod, turbot, grouper would all work)
1 c. pecans, finely chopped
1 pinch cayenne
1 egg, beaten
1-2 tbs. extra virgin olive oil
1/2 tsp. salt
1/4 tsp. pepper

Shopping List

Charred Vegetables
2 red peppers
2 large tomatoes
1 medium yellow onion
2 lemons
4 garlic cloves
1/4 c. capers
1 tbs. parsley
1 tbs. basil
1 tbs. thyme
1 tbs. oregano
2 tbs. red wine vinegar
1 tbs. grainy mustard
2 tsp. honey
1 large pinch of crushed red pepper, optional
1/3 c. extra virgin olive oil

Pecan Crusted Fish
1 lb. thick white fish, (cod, turbot, grouper would all work)
1 c. pecans
1 pinch cayenne
1 egg, beaten
1-2 tbs. extra virgin olive oil
1/2 tsp. salt
1/4 tsp. pepper

Directions

Charred Vegetables:

  1. Pre-heat oven to 450°.
  2. Roast peppers on rack for about 15-20 minutes, until blistered and slightly blackened.
  3. Carefully remove peppers from oven and transfer to a bowl and cover with plastic or a cloth until cool.
  4. Remove seeds and skins of peppers, dice peppers and transfer to a bowl.
  5. While peppers are roasting or cooling, mix tomatoes, onions, garlic, sliced lemon, and 2 tbs. olive oil. Roast for 15-20 minutes until edges are browned, then transfer to same bowl as diced peppers.
  6. Mix charred veggies with remaining ingredients.
  7. Season to taste. Set aside, keep warm.

Pecan Crusted Fish:

  1. Lower oven to 350°.
  2. Drizzle oil on a baking pan.
  3. Mix finely chopped pecans, cayenne, salt and pepper. Transfer to plate.
  4. In a separate bowl mix egg with 1 tbs. cool water and a pinch of salt.
  5. Lightly season fish with salt and pepper.
  6. Dip top of fish filet in egg, then in pecan mix and place fish on oiled pan with pecans on top.
  7. Repeat with remaining fish.
  8. Bake for 12-15 minutes depending on thickness; a knife should pass through the fish easily.

To serve, divide charred veggie mix between 4 plates and place fish on top.

Chef Fiona’s Jalapeño, Beer and Spiced Marinated Grilled Chicken

Chef Fiona’s Jalapeño, Beer and Spiced Marinated Grilled Chicken
Chef Fiona’s Jalapeño, Beer and Spiced Marinated Grilled Chicken Chef Fiona’s Jalapeño, Beer and Spiced Marinated Grilled Chicken Chef Fiona’s Jalapeño, Beer and Spiced Marinated Grilled Chicken Chef Fiona’s Jalapeño, Beer and Spiced Marinated Grilled Chicken Chef Fiona’s Jalapeño, Beer and Spiced Marinated Grilled Chicken Chef Fiona’s Jalapeño, Beer and Spiced Marinated Grilled Chicken

In Noblesville, IN, Chef Fiona spiced up the menu by preparing her Jalapeño, Beer and Spiced Marinated Grilled Chicken for Dave Matthews Band and crew. Try this recipe at home paired with the Dreaming Tree Chardonnay.

Photos by Rodrigo Simas

Ingredients

Serves 4 people

Marinade:
1 yellow onion, rough chop
6 garlic cloves, crushed
1-2 jalapeños, seeds removed (optional, depending on how much spice you like)
1 12 oz. beer, dark is preferable
1/4 c. lime juice
1/4 c. coconut oil
2 tbs. apple cider vinegar
2 tbs. maple syrup
1/4 c. parsley leaves, picked, rough chop
1 tbs. thyme leaves, picked
2 tbs. smoked paprika
2 tsp. allspice
1 tsp. coriander
1 tsp. ginger
1 tsp. salt
1/2 tsp. pepper

Chicken:
1 whole chicken, organic, free-range, locally grown (if available), cut up (breast cut in 2 across breast), or 8 favorite bone-in chicken pieces

Shopping List

Marinade:
1 yellow onion
6 garlic cloves
1-2 jalapeños
1 12 oz. beer, dark is preferable
1/4 c. lime juice
1/4 c. coconut oil
2 tbs. apple cider vinegar
2 tbs. maple syrup
1/4 c. parsley
1 tbs. thyme leaves
2 tbs. smoked paprika
2 tsp. allspice
1 tsp. coriander
1 tsp. ginger
1 tsp. salt
1/2 tsp. pepper

Chicken:
1 whole chicken, organic, free-range, locally grown (if available), cut up (breast cut in 2 across breast), or 8 favorite bone-in chicken pieces

Directions

Marinade:
Blend all ingredients in blender.

Chicken:

  1. Take 1/2 of marinade and pour over chicken parts, mix well and refrigerate for 2-3 hours or overnight.
  2. Reserve remainder of marinade.
  3. Take chicken out of refrigerator an hour before cooking and let it come to room temperature.
  4. Pre-heat grill to medium.*
  5. Discard used marinade.
  6. Place chicken on grill, rotate after 10 minutes.
  7. Cook for at least another 15 minutes or so, turning chicken once more, until the juices run clear and the chicken is cooked through (you can use meat thermometer or feel free to cut into the chicken to check).
  8. While the chicken is resting, take reserved marinade and transfer to a small pot, simmer for 10 minutes.

Serve chicken with sauce on the side.

*As an alternative, you can roast chicken at 450° for 25-30 minutes.

Grilled Zucchini Caprese with Tomato Vinaigrette & Basil-Walnut Pesto

Grilled Zucchini Caprese with Tomato Vinaigrette & Basil-Walnut Pesto
Grilled Zucchini Caprese with Tomato Vinaigrette & Basil-Walnut Pesto Grilled Zucchini Caprese with Tomato Vinaigrette & Basil-Walnut Pesto Grilled Zucchini Caprese with Tomato Vinaigrette & Basil-Walnut Pesto Grilled Zucchini Caprese with Tomato Vinaigrette & Basil-Walnut Pesto Grilled Zucchini Caprese with Tomato Vinaigrette & Basil-Walnut Pesto Grilled Zucchini Caprese with Tomato Vinaigrette & Basil-Walnut Pesto

In Saratoga Springs, NY, Chef Fiona served up Grilled Zucchini Caprese with a Tomato Vinaigrette and Basil-Walnut Pesto for Dave Matthews Band and crew. Try this recipe at home paired with the Dreaming Tree Chardonnay.

Photos by Aaron Farrington.

Ingredients

Serves 6-8 people

Tomato Vinaigrette
1 medium tomato, cut in chunks
1/3 clove garlic, crushed
1 c. balsamic vinegar
1 tbs. dijon mustard
1 tbs. honey
1/2 c. extra virgin olive oil
1 large pinch salt
1 large pinch pepper

Basil-Walnut Pesto
1 bunch basil, picked
1/2 bunch parsley, picked
1/2 c. walnuts, toasted
1 clove garlic, crushed
2 lemons, juiced
1/2 c. extra virgin olive oil
1/4 c. parmesan, grated
salt
black pepper

Zucchini
2 zucchini, large, cut in 1 inch slice
3 tbs. extra virgin olive oil
salt
pepper

Mozzarella
2 - 1 lb balls fresh mozzarella, cut in 1/2 inch slices

Shopping List

Serves 6-8 people

Tomato Vinaigrette
1 medium tomato
1/3 clove garlic
1 c. balsamic vinegar
1 tbs. dijon mustard
1 tbs. honey
1/2 c. extra virgin olive oil
1 large pinch salt
1 large pinch pepper

Basil-Walnut Pesto
1 bunch basil
1/2 bunch parsley
1/2 c. walnuts
1 clove garlic
2 lemons
1/2 c. extra virgin olive oil
1/4 c. parmesan
salt
black pepper

Zucchini
2 zucchini, large
3 tbs. extra virgin olive oil
salt
pepper

Mozzarella
2 - 1 lb balls fresh mozzarella

Directions

Tomato Vinaigrette:

  1. Place all ingredients, except oil, in a blender.
  2. Start on low and slowly increase speed until blended.
  3. Slowly pour in the oil.
  4. Season to taste with salt and pepper.
  5. Set aside.

Basil-Walnut Pesto:

  1. Place all ingredients, except parmesan, in a food processor.
  2. Pulse ingredients until the ingredients incorporate and look like a chunky paste.
  3. Transfer to a bowl and mix in parmesan.
  4. Season to taste.
  5. Set aside.

Zucchini:

  1. Heat grill over medium-high.
  2. Drizzle zucchini with olive oil, salt and pepper.
  3. Grill each side for 2-3 minutes per side, until nice marks are present but the zucchini is still somewhat firm.

All steps can be done ahead of time, assemble just before serving. For assembly, use a platter or plate with raised sides. Layer slices of zucchini and mozzarella, spoon vinaigrette over top, then drizzle with pesto.