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Welcome to Lost Oak Winery's Blog. 

 

Missy Gudal
 
July 26, 2020 | Missy Gudal

Growing Grapes with Missy from Burning Daylight Vineyards

(Missy Gudal and her husband David own Burning Daylight Vineyards.)

Truth be told, I got into grape growing because my husband told me I could go back to school if we started a vineyard. Before you offer me swamp land in Florida let me assure you that I knew what we were getting into. David had attended a Prospective Winegrape Growers Workshop and we both attended the Texas Wine and Grape Growers Annual Conference before we got started. David grew up on a farm and has always had a garden in which he grows far more than we can eat, pickle, can, or freeze. My history with living plants was not as stellar as his and we often joked that houseplants came to our house to die. However, I happily enrolled in the Viticulture Certificate program at Grayson College in the fall of 2013 and tooled off to Denison for four weekends every semester. At that point our vines had been planted and were up and growing like crazy and somewhere in all the wild mess I became fascinated with grapevines. In fact, I get antsy if I don’t see them every day.

We first met Gene, Jim and Roxanne at the TWGGA Conference in 2012. Everyone we met who found out we lived near Burleson said “you need to talk to Gene Estes” so we set up a time to tour Lost Oak Winery and find out if they would be interested in buying fruit and what varieties they were looking for. Then we went away and planted our vineyard. In 2014 our vines were ahead of schedule and with the help of friends, neighbors, and the wonderful volunteers and crew at Lost Oak Winery we harvested just over 11 tons of grapes. It has truly been a pleasure to work with the great folks at Lost Oak Winery and we love what they do with our grapes!

Our two largest varieties are Sauvignon Blanc and Cabernet Franc. We also have Malvasia Bianca, Vermentino, Malbec and Syrah. Over the years we’ve added some varieties and removed others and our production has increased to 16 tons. We planted 725 more Cabernet Franc vines this spring and since the Syrah has impressed us again this season with its abundant large clusters and open light-filled canopy we would love to plant it in our last expansion zone next spring.

Time Posted: Jul 26, 2020 at 1:07 PM
Angela Chapman
 
July 16, 2020 | Angela Chapman

Rona Road Trip

Farming is not an easy job. Crops can be temperamental and require specific conditions. Some environmental conditions can be controlled, such as adding nutrients to the soil and watering when needed. When all the conditions are right, the crops are happy, healthy, and fruitful. When they are not, it can be disastrous. In October of last year there was an unexpected weather event in the High Plains of Texas that threw grape growing into chaos. Being in Burleson, this weather event did not make it to us and we did not know how to process the information our growers were reporting to us: projected massive losses. At the time, no one knew that the word massive was not a strong enough word to describe the devastation. Massacred Vines at Bingham Family Vineyards
Massacred Vines at Bingham Family Vineyards

So, what happened? And how could it have been that bad? Grape growing in Texas has many pitfalls. The most common are hailstorms, the Texas heat, and late freezes. All grape growers in Texas have experienced all three of these at one time or another, but what happened in the High Plains was more uncommon. It was an early freeze. A late freeze happens in March or April, usually after the vine has started to bud out.  When the freeze occurs, the unexpected cold will kill newly grown shoots and buds. In most cases the vine will survive, but there will be little to no crop that year.  But with an early freeze, the extreme temperature drop happens after harvest but before the vine becomes dormant. That should be fine, right? There are no grapes growing so it seems there should be nothing to worry about. That is what I thought, and I was very wrong.

To really understand what had happened, Roxanne, Gene, Jim, and I took a trip to the High Plains to meet with our growers and to see the vines for ourselves. Our growers are a hardy type of folk, they are farmers through and through, with generations of experience in their blood and grit under their fingernails. Imagine our shock when one seasoned grower said to us, “I’m depressed.” Again, we still could not fully understand, so out to the vineyards we headed. What we saw was row after row of damaged or dead vines. It was not merely massive, it was catastrophic.


Angela, Jim, Gene at Krick Hill Vineyard

The growers explained it to me like this:  when a vine goes dormant in the winter, all its sap moves to its roots. There it saves up its energy and waits out the worst of the winter until it bursts forth in the spring ready to make grapes. Back in October, the vines had not gone dormant yet, so there was till sap in the cordons and the trunk. The freeze happened so quickly and lasted just long enough that the sap froze inside the vines destroying the interior cellular structure. It gets worse.  If the vine was between 1 to 3 years old, it died.  If the vine was older, 10+ years, it also died.


But as devastating as this was to see, I was surprised to hear that many of our growers retained an extraordinary amount of hope, including the one who told us that he was depressed. You see, for the most part, those vines that were not too young or too old, survived! They are not in good shape, but an alive vine is something the growers can work with, though it is like starting over from scratch. To begin again, the growers must take a new shoot from the trunk, using the old dead trunk as a guide and bring it up to the trellis. This shoot will become the new trunk and from there new cordons can be trained. It will be a few years before those vines start producing grapes again, but it is still better than replanting everything. And, there is some even better news than that; some varietals were not affected as much as others. We did see acres of vines that looked happy and healthy even if they did not have any grapes on them.  
Gene & Roxanne at the Newsom Vineyards Rock'N Bed and Breakfast

Many of the growers looked at this event as a learning opportunity. I heard a lot of talk about different rootstocks for the vines that need to be replanted and an increase in planting the vines that weathered the freeze better. It is always hard to lose a crop, but as farmers they must continually look forward to the next year’s crop. I imagine if you only focus on the bad years it would be impossible to move forward.

We are thankful for our grower’s expertise, diligence, and hospitality as they guided us through their vineyards. Next time you open a bottle of wine, give a heartfelt, “Cheers” to the growers. Afterall, Jim and I believe that good wine is made in the vineyard. 

Time Posted: Jul 16, 2020 at 11:35 AM
Roxanne Myers
 
June 27, 2020 | Roxanne Myers

COVID 2.0

We must make a few changes that affect all of you.  We will continue outside service only. We are limiting to bottle service, but are unable to do wine tastings or wine-by-the-glass service at this time.

You can always choose curbside and delivery.  

We cannot allow more than 100 people outside so this greatly impacts our event plans. We will begin to have ticketed events allowing no more than 100 people on premise at any given time. During an event, you can pick up wine at any time no problem. 

Please wear a mask inside the tasting room.

Get outside! Enjoy our Hike & Bike Trail.

We have committed to standards of practice that encourage visitation, responsibility and safety for our staff, our guests and our community. Here are things we do:

• One individual will be partially dedicated to ensuring the health protocols adopted by the venue are  being successfully implemented and followed.
• We will encourage the use of outdoor space; there will be no indoor seating for the time being.
• Outdoor seating area layouts will be modified to comply with the appropriate social distancing guidelines and tables will be limited to 6 or fewer guests. You can pull up your own chair to the table so as long as there are only 6 per table.
• If you choose to use your own chairs, you may sit out in the lawn beyond the Lost Oak seating area. We ask that you maintain social distancing, 6 feet between chairs.
• Floors will be marked to indicate standing areas so as to respect social distancing guidelines for staff and guests.
• Tours are limited to 6 people and social distancing guidelines will be respected. 
• We encourage contactless payment.
• We adhere to all food safety standards set forth by the Department of State Health Services.
Our team will do the following:
• Undergo a health screening to ensure they aren’t sick or at risk.
• We will wash hands upon entering and exiting  the workplace.
• We comply with appropriate cleaning and sanitization practices as required and recommended by CDC and Governor Abbott.  We sanitize customer-contact surfaces such as tables, seats, service bar and other customer touch points. 
• We frequently sanitize all common areas and touch points, including but not limited to doorknobs and doorways, windows, faucets, bars, registers, etc.
• We conduct a thorough cleaning of the facility at the end of each shift.
• We will meet with staff before the day starts to review hygiene rules  and procedures and to provide timely updates to news and events
Our cleaning practices will include:
• Hand sanitizing stations will be available at the tasting room and event center entrance.
• Hand sanitizer will be available for guests and staff at each station. 
• One dedicated staff identified per shift  for sanitizing and wiping down tables and contact surfaces, including bathrooms.
• Lost Oak will supply a commercial cleaning product called ACS Lemon Disinfectant that has been recognized by the Center for Biocide Chemistries as a pre-approved EPA disinfectant for the 2019 Novel Coronavirus.  
• All tasting lists and printed material will be disposable and single-use.


At our Event Center, we have more plans. See full details at this link.

We love you guys! Thanks for your patronage and support. See you on the lawn!

*We cannot guarantee that by using these precautions you will not contract coronavirus or any other sickness. All guests may visit at their own risk. 
 

Chelsea McNeely
 
May 29, 2020 | Chelsea McNeely

Employee Spotlight Susan Brayfield

Our Employee Spotlight for May 2020 is Susan Brayfield! Susan is our office manager at Lost Oak Winery. She handles everything from paying bills to purchasing anything we need at the winery to keeping up with our Wine Club. The winery is able to run as smoothly as it does in large part due to Susan's contributions. Not only is she a valuable part of the Lost Oak Team, she is also a joy to be around and is constantly a positive force around the winery. She cares about everyone and is always the first person to suggest throwing other employees birthday parties to make them feel special. 

Susan loves coffee with creamer, no matter the flavor. Her favorite food is fajitas with all the fixings and at home she enjoys sitting on her patio reading a good book or watching 30 Rock. Before she started at Lost Oak Winery, Susan was a teacher at middle school. She says that people don't change much after 6th grade and that has been beneficial knowledge in her job. June 3rd will mark her one year "wineaversary" here at Lost Oak, but before she was even a teacher, Susan was a marketing analyst for a pharmaceutical company. This gave her an advantageous understanding of how to use and think about data. 

Susan says that she laughs and smiles often when talking with our guests and vendors. She enjoys connecting with other people and helping people choose a wine that they'll like and that will make wine feel accessible. She told someone recently that she thought Texas Trio would go great with a Grump's burger and fries. Sometimes guests are surprised at pairing humble food selections with wine, although it often ends up being delicious. Those types of conversations make her smile on the job.

Roxanne Myers
 
May 14, 2020 | Roxanne Myers

Stay Safe while we reopen.

What a 2020! I feel like the last 8 weeks has been the longest 8 weeks of my life, longer than the last trimester of pregnancy at 38 years old! And that’s saying a lot. ;)

Thanks for sticking with us through this time. We have earned support from our most loyal guests and that support has been noticed through curbside, to-go and shipping orders through our tasting room. We’ve successfully postponed many of our events at the event center and also booked a few new ones!

We are ready to reopen again… carefully. We have committed to standards of practice that encourage visitation, responsibility and safety for our staff, our guests and our community.   

Here are some of our plans at the Tasting Room:

  • We will be open our regular hours and then on Tuesday from 2-8 PM.
  • Friday from 12-3 is our Sippin' 65s dedicated to our guests who are 65+ years old.
  • One individual will be partially dedicated to ensuring the health protocols adopted by the venue are  being successfully implemented and followed.
  • We will encourage the use of outdoor space; there will be no indoor seating for the time being.
  • Indoor and outdoor tasting and seating area layouts will be modified to comply with the appropriate social distancing guidelines and tables will be limited to 6 or fewer guests. You can pull up your own chair to the table so as long as there are only 6 per table.
  • If you choose to use your own chairs, you may sit out in the lawn beyond the Lost Oak seating area. We ask that you maintain social distancing, 6 feet between chairs.
  • Floors will be marked to indicate standing areas so as to respect social distancing guidelines for staff and guests.
  • No tastings will be offered as of June 26th. We will offer bottle service only.
  • Tours will commence May 30th and will be limited to 6 people and social distancing guidelines will be respected. 
  • We encourage contactless payment.
  • We adhere to all food safety standards set forth by the Department of State Health Services.

Our team will do the following:

  • Undergo a health screening to ensure they aren’t sick or at risk.
  • Wash hands upon entering and exitin  the workplace.
  • Will comply with appropriate cleaning and sanitization practices as required and recommended by CDC and Governor Abbott.  Sanitize customer-contact surfaces such as tables, seats, service bar and other customer touch points. 
  • Frequently sanitize all common areas and touch points, including but not limited to doorknobs and doorways, windows, faucets, bars, registers, etc.
  • Agree to conduct a thorough cleaning of the facility at the end of each shift.
  • We will meet with staff before the day starts to review hygiene rules  and procedures and to provide timely updates to news and events

Our cleaning practices will include:

  • Hand sanitizing stations will be available at the tasting room and event center entrance.
  • Hand sanitizer will be available for guests and staff at each station. 
  • One dedicated staff identified per shift  for sanitizing and wiping down tables and contact surfaces, including bathrooms.
  • Lost Oak will supply a commercial cleaning product called ACS Lemon Disinfectant that has been recognized by the Center for Biocide Chemistries as a pre-approved EPA disinfectant for the 2019 Novel Coronavirus.  
  • All tasting lists and printed material will be disposable and single-use.

At our Event Center, we have more plans. See full details at this link.

We love you guys! Thanks for your patronage and support. See you on the lawn!

 

*We cannot guarantee that by using these precautions you will not contract coronavirus or any other sickness. All guests may visit at their own risk. 

Time Posted: May 14, 2020 at 5:49 PM
Chelsea McNeely
 
May 5, 2020 | Chelsea McNeely

D Caterers - Chicken Portobello Scallopine in Madeira Sauce

This savory dinner recipe is provided by D'Caterers. We will be cooking this dish for our virtual cooking class on April 13, 2020. We hope you enjoy!

Chicken & Portobello Scallopine in Madeira Sauce

 

INGREDIENTS

  • 12 oz chicken breast
  • 1 tsp ground black pepper
  • 1/2 cup flour
  • 4 tbsps butter
  • 1 tbsp canola oil
  • 1 medium cap portobello mushroom (fins removed; washed; sliced)
  • 1 tsp chopped garlic
  • 1/2 cup Madeira
  • 2 tsp beef base
  • 1/4 cup  water
  • 2 tbsp parsley
  • 2 oz Heavy Cream
  • 2 cup fettuccini (cooked)
  • 1 cup asparagus
  • 1/4 cup red & yellow cherry tomatoes (quartered)
  • 1 tsp canola oil
  • 1 tbsp parsley

DIRECTIONS

  1. Slice the chicken in medallions, cover with plastic film and gently pound out; season with pepper. Quarter the tomatoes; reserve. Cook and shock the fettuccini; reserve. Trim asparagus to 2" pieces, blanch and shock. Remove the fins from the mushroom, wash and slice to 1/8". Fine chop the parsley, wrap in a non-terry towel and rinse under cold water (squeezing regularly) until the water runs clear, squeeze our remaining water and shake into a bowl; resere. Combine water and beef base.
  2. In a saute pan, melt butter and 1 tbsp canola oil. Dredge the chick in flour (shake off excess) and place in pan. When flour starts to brown, flip the chicken. Add garlic and mushroom and saute. Add Madeira and reduce by half. Add beef brother and reduce by half. Add cream; bring to boil. Add pasta and parsley and toss. Remove from heat.
  3. In a separate pan, heat 1 tsp canola oil on high heat. Saute tomatoes until they start to carmelize. Add asparagus and saute to heat. 
  4. Divide pasta onto the center of two plates. Divide the chicken around the pasta; cover with remaining pan sauce. Top with asparagus and tomatoes. Enjoy!

 

Time Posted: May 5, 2020 at 10:13 AM
Chelsea McNeely
 
May 4, 2020 | Chelsea McNeely

Bruschetta Topped, Chicken Florentine Crepes

If you haven't seen it already, the recipe for the crepes can be found here. This is the recipe and directions for the filling and sauces. The end result is a mouthwatering, savory brunch crepe filled with a chicken florentine in a savory pesto cream, topped with a lemon butter glaze and bruschetta. This recipe was developed by Cocina Malvada Catering! 

Bruschetta Topped, Chicken Florentine Crepe

Savory Pesto Cream 

INGREDIENTS

  • 1 medium shallot
  • 1/4 cup basil pesto
  • 2 large garlic cloves
  • 1 cup heavy whipping cream
  • 2 tbsps olive oil
  • 3 tbsps white wine (Blanc Du Bois, Sauvignon Blanc, or Texas Duet would work here)
  • 1 tbsps pepper
  • pinch of salt

DIRECTIONS

  1. Finely chop shallots and mince the garlic
  2. Place a sauce pan on medium heat and add 2 tbsps olive oil 
  3. When oil is hot, add shallots to caramelize.
  4. Add minced garlic, pesto, salt and pepper in right before shallots finish caramelizing and stir.
  5. Add wine, followed by the heavy whipping cream and bring to a low simmer for about 5 minutes. This will allow water to evaporate from the cream and allow it to thicken. 
  6. The sauce is ready when you can run your finger on a spoon and see a definite mark


Mushroom, Spinach, and Chicken Cream Filling

INGREDIENTS

  • Roasted chicken breast, shredded (can use a store bought rotisserie chicken)
  • 2 Portabello Mushrooms, diced
  • 8 oz bag of spinach rinsed
  • 3 tbsps olive oil
  • 1 tbsp salt
  • more salt and pepper to taste 

DIRECTIONS

  1. Place a sauce pan on medium heat and add olive oil. 
  2. When the oil is hot, add mushrooms and salt and stir until all the mushrooms are coated. Then cover.
  3. After 5 minutes, when the mushrooms have released their water and are sizzling, uncover and allow most of the water to cook out. 
  4. Add the entire bag of spinach and stir. It will seem like a lot, and that is ok because it will reduce significantly as it releases its water content. 
  5. When your sautéed veggies seem close to losing all of their liquid, add your shredded chicken.
  6. Add Pesto Cream and mix it all together, bring to a simmer, then remove and set aside.


Lemon Butter Glaze

INGREDIENTS

  • 1 Large lemon juiced
  • 2 tbsps Butter
  • 3 tbsps Confectioners sugar
  • Pinch of Salt

DIRECTIONS

  1. In a sauce pan, on medium heat, melt the butter.
  2. Set heat to low and add lemon juice and confectioners sugar and whisk until it all comes together, about one minute.  Set aside

Tomato Bruschetta Topping

INGREDIENTS

  • 1. Medium roma tomato, diced
  • 1/2 cup Fresh basil, finely sliced
  • 1 large garlic clove, minced
  • 1 tbsp olive oil

DIRECTIONS

  1. In a sauce pan, on medium heat, add olive oil and allow it to get hot. 
  2. Add Tomato and stir it for about one minute.
  3. Add basil and garlic and stir. Bring it all to a simmer. Set aside.

Final Steps: Spoon the chicken filling on to the center of the crepe and roll sides over. With a brush or spoon spread lemon butter sauce over the crepe. Drizzle with a balsamic reduction (made using balsamic vinegar) and top with the tomato bruschetta. 
 

Chelsea McNeely
 
May 4, 2020 | Chelsea McNeely

Mother's Day Brunch - Crepe Recipe

Mother's Day might look a little different this year. With COVID-19 leaving many places closed or at reduced capacity, your options for Mother's Day are probably limited. But you don't have to go out to have a delicious meal. The following is the recipe to make the crepes. This recipe is from The Flavor Bender. The sweet crepes are delicious filled with berries and nutella and topped with whipped cream.  The filling and sauces for our Bruschetta Topped, Chicken Florentine Crepes will be posted here! 

Crepes Recipe

INGREDIENTS

  • 1 1/4 cup milk 10 fl oz
  • 3 large eggs
  • 2 tbsp oil or melted butter
  • 2 tsp sugar for savory crepes, OR
  • 2 – 3 tbsp sugar for sweet dessert crepes
  • 1/2 tsp kosher salt
  • 4 oz all purpose flour scant 1 cup

TO COOK

  • 1-2 tbsps melted butter

MIXING WITH A WHISK

  1. Place the milk and eggs in a jug/bowl. Whisk to combine (you should have about 2 cups of liquid).
  2. Add the oil or butter and whisk it in.
  3. Place the flour, salt and sugar in a large bowl.
  4. Add about 3/4 – 1 cup of the liquid and mix gently to form a smooth paste. This should not take more than a few seconds. Take care not to over-mix.
  5. Add the rest of the liquid and mix to form a smooth, watery batter.
  6. Cover the batter and let it rest for at least 20 minutes. The batter can be kept in the fridge overnight as well.

MIXING WITH A BLENDER

  1. Add the ingredients into the blender. Add the flour last. Blend for a few seconds until you have a smooth batter. You can use a stick blender as well for this purpose.
  2. Cover the batter and let it rest for at least 20 minutes. The batter can be kept in the fridge overnight as well.

Cooking the Crepes

  1. Preheat a 10 inch non-stick pan over medium heat.
  2. Brush a layer of butter on the heated pan. I used a silicone brush, but you can use a butter soaked paper towel or cloth as well.
  3. Always mix the batter first, before you make each crepe. This is to make sure the batter is uniformly mixed.
  4. Pour 1/4 cup of the batter into the hot pan, and swirl to coat the bottom of the pan. Swirl and spread the batter along the edge of the pan first and then fill the middle with the remaining crepe batter. Make sure the batter is as evenly spread as possible.
  5. Place the pan back on the heat to let the crepe cook.
  6. For extra soft crepes – cook the crepes only until they are just set at the surface (about 30 seconds) and there’s no browning on the edges. You can flip over the crepe gently, and cook for a few seconds on the other side (optional), or remove the crepe from pan and place it on a plate.
  7. For classic crepes – cook the crepes until the edges are starting to brown become a little crisp (about 40 seconds). Flip the crepes over and cook for a further 10 – 15 seconds on the other side until the crepes have caramelized spots.
  8. Repeat until all the batter is used up (remember to mix the batter each time).
  9. Stack the cooked crepes on a plate or wire rack.

Once your crepes are ready, you are ready to move on to the rest of the recipe for Bruschetta Topped, Chicken Florentine Crepes.

 

Chelsea McNeely
 
April 27, 2020 | Chelsea McNeely

Shrimp Farfalle Pasta Recipe

Shrimp farfalle pasta is a wonderful dinner option for those warmer spring evenings. Our very own, Roxanne, will be making this dish from her own kitchen on 6:05 Lost Oak Live on April 29th on our Facebook page! Keep reading to get the recipe!

To start off, you will want to season 2 lbs of raw shrimp with a tsp garlic salt and let stand for 30 minutes. When it is ready, you will sautee the shrimp in 2 tablespoons of butter and season to taste with more garlic salt. Cook the farfalle pasta right before this step as shrimp cooks quickly. 

After the pasta has been cooked and drained, you will add 2 cans of Rotel tomatoes. Cubed tomatoes can be substitued if you do not like spicy. 

Then you will add 1/3 of a bottle of Zesty Italian Dressing, 1/2 cup of dry white wine (we recommend our Blanc Du Bois), the juice from 1 lemon, one 16 oz container of sour cream, 16 oz. of shredded monterey jack cheese, and 16 oz. of cheddar cheese. Stir all of the ingredients until blended. Add more Italian dressing and white wine if it is too dry. Then add the shrimp. Garnish with chopped green onions and then serve!

This recipe makes 8 large servings. It is very good left overnight and served the next day. 

Enjoy!

SHRIMP FARFALLE PASTA RECIPE

INGREDIENTS

  • 1 lb farfalle pasta
  • 2 lbs raw shrimp
  • 2 tsp garlic salt
  • 2 tbsp butter
  • 2 can rotel
  • 1/3 bottle of Zesty Italian Dressing
  • 1/2 cup dry white wine (Blanc du Bois would be perfect)
  • 16 oz. shredded monterey jack cheese
  • 16 oz. shredded cheddar cheese
  • 16 oz. sour cream
  • chopped green onions
  • 1 lemon

DIRECTIONS

  1. Cook 1 lb of Farfalle Pasta.
  2. Sprinkle 2 lbs of raw shrimp with 1 tsp. garlic salt and let stand for 30 minutes. Sautee shrimp in 2 tbsps of butter and add more garlic salt to taste.
  3. Add 2 cans Rotel to warm, drained pasta.
  4. Add the Italian Dressing, white wine, juice from the lemon, sour cream, monterey jack cheese, and cheddar cheese to the pasta and stir until well mixed. Add more dressing and wine if too dry. 
  5. Add the shrimp.
  6. Serve and garnish with chopped green onions. 
  7. Enjoy!

 

Judy Estes
 
April 4, 2020 | Judy Estes

Easter at the Winery

Easter is one of my favorite holidays. I guess because it brings the beautiful Texas Spring. Most of us will likely not soon forget this holiday. For most of us, it will probably be different than other Easters. Like many of our other events, our traditional Family Easter Celebration, April 11, has been cancelled. We plan to be back next year! The Estes family is fortunate to have family around us.  Most of us have been at home for several weeks.  Because the winery’s Spring/Easter photo op display is not here this year, we will just get the grandkids dressed up and put them in front of a newly leafed- out bush. Nevertheless, we will be practicing some social distancing. We will have an Easter Egg Hunt outdoors (rain or shine) and, weather permitting, an outdoor lunch on the deck. Rest assured, there will be food and wine - plenty of wine! Here is our menu:

Traditional Baked Ham paired with Blanc du Bois ( for the white wine drinkers), Mourvedre Rose for everyone, or Sadie (our new release) for the die hard, red drinkers. These wines also pair well with pork.

Asparagus Strata, which is a side dish that pairs well with ham or pork and wine. 

Fresh fruit salad. 

Fresh baked rolls (I bake them - not make them!)

Flan (you can get the mix in a box) paired with Orange Muscat and Easter Chocolate.

The four wines above can be picked up curbside at your friendly Lost Oak Winery when you order our Easter Dinner Wine Pack! Cheers!

Below, you will find the recipe for Overnight Asparagus Strata. All of the ingredients can be ordered online and picked up curbside at your friendly HEB store!

OVERNIGHT ASPARAGUS STRATA

INGREDIENTS
  • 1 lb fresh asparagus, trimmed & cut into 1-inch pieces, cooked in the microwave for 2 minutes (may use frozen)
  • 4-6 English muffins, split, toasted & then cut into large cubes (can substitute crusty French bread)
  • 1 cup cubed ham (optional) 
  • 1/2 red pepper chopped
  • 2 cups shredded colby-monterey jack cheese
  • 6 eggs, beaten
  • 1 tbsp. Dijon mustard
  • salt & pepper to taste
  • 1 can cream of asparagus soup (cream of mushroom may be substituted)
  • 1 1/2 cups heavy cream (or half n half or milk)
DIRECTIONS
  1. Layer bread, asparagus, red pepper, ham & cheese in a greased 9"x13" baking dish
  2. Whisk together the eggs, dijon mustard, salt & pepper, cream of asparagus soup, and heavy cream.
  3. Pour the mixture over the muffin/asparagus mixture. 
  4. Cover and refrigerate overnight. 
  5. Remove from refrigerator 30 minutes before baking. 
  6. Bake, uncovered, at 375 degrees for 40-45 minutes until knife inserted comes out clean. 
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