MAIN HEADER 1000x 500

At Austerity, we favor simplicity and quality above all else - from our Central Coast vineyards, to the meals we pair our wines with. In partnership with @thefeedfeed we traveled the country to celebrate #SimplyElevated, a series of Chef & Winemaker dinners featuring high-quality, simple ingredients paired with our wines.

We invite you to recreate the experience with these hand crafted recipes, from our table to yours.

  • Wheat Berry Salad & Seared Scallops

    SCALLOPS 250x 250

    Toasted Wheat Berry Salad with Minted Peas, Crisp Chorizo, Scallions and Seared Scallops
    Pair with Austerity Arroyo Seco Chardonnay
    Inspired by Ada Street Café, Chicago, IL
    Recipe by feedfeed
    Serves 6 


    4 tbsp olive oil, divided
    1 cup wheat berries
    4 cups water
    1 tsp salt
    10 oz fresh peas
    2 tbsp fresh mint, chopped
    3 scallions, thinly sliced
    2 oz fully cooked and dried chorizo, thinly sliced
    Juice & zest of one lemon
    1 dozen sea scallops, patted very dry, side muscle removed
    Canola oil, as needed


    In a medium saucepan, heat 1 tbsp of the olive oil over medium heat. Add wheat berries and toast for about 5 minutes, or until they start to smell fragrant and nutty.  Add 4 cups of water and bring to a boil.  Reduce heat to a simmer and cook until wheat berries are tender and the water has been absorbed, about 40 minutes.  If after 40 minutes, the berries are tender, but some liquid remains, drain them through a fine mesh strainer.

    Meanwhile, cook the peas.  Bring a large pot of water to a boil and set up an ice bath. When the water reaches a rolling boil, add the peas and cook for about 90 seconds, or until just bright green. Drain the peas and shock them immediately in the prepared ice bath for about two minutes. Once they have cooled, remove them from the ice bath and drain any excess water. 

    In a small sauté pan, heat a tablespoon of olive oil over medium heat.  Add sliced chorizo and cook until it starts to crisp and release some of its oil, about 2-3 minutes. Remove from heat and add sliced scallions to the pot and stir to combine.

    Combine peas, chorizo, scallions and cooking oil from the sauté pan in a small bowl. Add fresh mint and season with salt and pepper. When the wheat berries are cooked, drain if needed, then spread on a parchment line baking tray to cool. While on the tray, season with salt and pepper and add the juice and zest of one lemon and the remaining 1 tbsp of olive oil.

    When wheat berries have cooled slightly and absorbed most of the lemon juice and olive oil, add to a platter and top with the pea mixture.

    Meanwhile, sear scallops. Season both sides of the scallops generously with salt and pepper.  In a cast iron skillet, heat enough oil to cover the bottom of the pan over medium-high heat.  When you start to see wisps of smoke and the oil shimmers, you are ready to sear.  Add scallops flat side down and cook undisturbed for about 3 minutes, or until a deep golden brown crust forms and the scallops easily release from the pan. When you can easily flip the scallop, flip and cook for an additional minute or so, until the scallop flesh looks opaque near the edges and slightly translucent in the middle.

    Add seared scallops to the platter with the wheat berries and peas and enjoy!

  • Herbed Ricotta Toast

    HERBED RICOTTA 250x 250

    Herbed Ricotta Toast with Fresh Favas and Pancetta
    Pair with Austerity Santa Lucia Highlands Pinot Noir
    Inspired by Almond Restaurant, New York, NY
    Recipe by feedfeed
    Serves 6


    1 cup ricotta
    1 tsp fresh mint
    1 tbsp chopped parsley
    1 tsp olive oil, plus more, as needed
    Flaky salt and freshly cracked black pepper
    ½ small baguette, sliced into ½ inch slices
    1 garlic clove
    1 cup shelled fava beans, from about 2 lbs of fresh favas in the pod
    2 oz pancetta, diced


    In a small mixing bowl, combine the ricotta, mint, parsley and olive oil. Season with salt and pepper and mix until well combined.

    Bring a large pot of salted water to a boil and set up an ice bath. When water reaches a boil, add favas and cook for about 2-3 minutes, or just until they are bright green. Shock the beans in the ice water and let sit for about 2 minutes before draining. When the beans are cool enough to handle, slip off the skins and discard.

    Meanwhile, heat a small sauté pan over medium heat. Add the pancetta and cook until crisp (about 3 minutes). Remove from heat, and toss (including the pan drippings) with the prepared fava beans.

    Preheat the oven to 350˚F and add the bread slices to a baking tray. Drizzle with olive oil and season with salt and pepper. Toast for about 5 minutes, or until golden brown. When toasts are cool enough to handle, rub each one with the garlic clove.

    Divide the ricotta mixture among the toast, then top with the fava beans and pancetta and enjoy!

  • Red Wine Braised Short Ribs

    SHORT RIBS 250x 250

    Red Wine Braised Short Ribs with Mushrooms and Cipollini Onions
    Pair with Austerity Paso Robles Cabernet Sauvignon
    Inspired by Luques Restaruant, Los Angeles CA
    Recipe by feedfeed
    Serves 6


    1 tbsp canola oil
    4 lbs bone in short ribs
    Salt and pepper, to taste
    1 tbsp olive oil
    3 cloves garlic, minced
    2 carrots, chopped
    2 stalks of celery, chopped
    2 cups cipollini onions (about 12) peeled and trimmed
    8 oz cremini mushrooms, trimmed and quartered
    ¼ cup oil packed sun dried tomatoes, drained and roughly chopped
    2 cups red wine
    3 cups beef stock, divided


    Preheat the oven to 325˚F.

    In a 6 quart dutch oven, heat the canola oil over medium high heat. Season the short ribs generously with salt and pepper and sear (working in two batches) until nicely browned on all sides (about 2 minutes per side). Set aside on a platter.

    Drain off the canola oil, then add the olive oil and the cipollini onions in an even layer. Brown on both sides (about 2 minutes per side) then add to the platter with the beef. 

    Add the garlic, carrots, celery, mushrooms and sundried tomatoes and cook for about 10 minutes, or until the vegetables start to soften and the mushrooms have released their moisture.

    Add ½ cup of the wine to deglaze the pan and cook until it has almost all evaporated. Add the remaining wine and 2 cups of the stock and bring to a boil. Reduce heat to a simmer and add the beef and onions. Take care to fit all off the beef in one even layer.

    Cover dutch oven and place in the oven and braise for about 3 hours, stirring every hour or so, or until the ribs are very tender and falling off the bone.

    Discard the bones (or save for making stock) and strain off the braising liquid and reserve. Set braising liquid and beef and vegetables in separate bowls. If possible, chill each in the fridge overnight so fat solidifies and can be discarded.  If you are not making the ribs in advance, strain off as much fat as possible.

    When ready to serve add defatted braising liquid to a small saucepan and add the remaining 1 cup beef broth. Bring to a boil, then reduce heat and cook until the mixture starts to reduce and thicken and can coat the back of a spoon.  If the ribs have been chilled overnight , reheat them gently in a large saute pan with the braising liquid, coating them with the sauce while they cook.

  • Chocolate Ganache

    GANACHE 250x 205

    Chocolate Ganache with Sea Salt and Olive Oil
    Pair with Austerity Paso Robles Cabernet Sauvignon
    Inspired by Ada Street Café, Chicago, IL
    Recipe by feedfeed
    Serves 2-4


    4 oz Dark chocolate (at least 65%), chopped
    4 oz heavy cream
    Olive oil, for serving
    Sea salt
    Focaccia bread, for serving


    Place chocolate in a medium sized metal bowl. Heat the cream in a small pot over low heat to just a simmer (you will see a few bubbles around the edge of the pot). Remove the cream from the heat, then pour it over the chopped chocolate. 

    Let sit for about 5 minutes. Stir the chocolate and cream mixture with a wooden spoon, starting in the center and working your way out. The mix will begin to come together and look shiny. Stir until the mixture is emulsified and well combined. 

    Set aside to cool and set for about an hour. You want the mixture to be spreadable, with the consistency of peanut butter. 

    When ready to serve, scoop tablespoons full of the ganache onto a platter. Drizzle each spoonful with a bit of olive oil and sea salt and serve with focaccia.