Soup

Name: Chef Chris’ Cioppino
Yield: 10
Cuisine: American
Ingredients: 2 whole fresh dungeness crabs, cooked, cracked & cleaned; 1½ lb fresh, firm white fish (cod, snapper, halibut) cut into 2 in. cubes; 1 lb fresh clams in shell, scrubbed & cleaned; 1 lb fresh black mussels in the shell, scrubbed and cleaned; 1/2 lb fresh shrimp, cleaned & deveined; 3 Tbsp Trefethen extra virgin olive oil; 1½ cups onions or shallots, chopped; 3 cloves garlic, minced; 2-16 oz cans whole tomatoes; 16 oz can tomato sauce; 1½ cups Trefethen Chardonnay; 1 bay leaf; 3 Tbsp fresh parsley, finely chopped; 3 Tbsp fresh basil, finely chopped; 1½ Tbsp fresh oregano, finely chopped; 3 drops Tabasco sauce; salt and pepper to taste

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Chef Chris’ Cioppino
Katie’s White Bean and Vegetable Soup
Spring Vegetable Buddha Bowl
Heirloom Corn & Leek Soup

Soup

Chef Chris’ Cioppino

Katie’s White Bean and Vegetable Soup

Spring Vegetable Buddha Bowl

Heirloom Corn & Leek Soup