Panisse – made with organic Garbanzo Flour – is a dish carved from the sunlight of Provence. In summertime, vendors sell them on the streets of Marseille.

Rich, unctuous and delicately scented, this mouth-filling texture of Wildflower Honey, harvested from hives placed around RSV’s organic and Biodynamic vineyards, is absolutely delectable paired with a pale yellow wedge of mellow Carmody from our friends at Bellwether Farms in Sonoma.

The 2009 heirloom fruit harvest produced a beautiful bounty of fragrant succulent pears. This delicious mix, from orchards scattered among RSV’s organic and Biodynamic vineyards in the Carneros, was preserved as Heirloom Pear Butter in our very own Vineyard Kitchen. Try a glass with the Heirloom Pear Butter on toasted baguette with point Reyes Original Blue. What a pair!

All winter long, lambs frolic while growing their woolly coats on RSV’s certified organic and Biodynamic Carneros vineyards. A harvest of sorts, occurs in the spring when their thick fleeces are sheared as the first sign of life appear on the vine. The RSV Farmstead Beanie Knitting Kit contains all the essential materials and tools to knit a cap to warm your head.

The shallow slope below the winery bears a 1/4 acre planting of four varieties of lavender which is hand-harvested to produce a small, coveted amount of intense oil. The freshly scented Organic Lavender Soap will cut through grease and make short work of dirt. It will leave you clean, vibrant and ready for an elegant dinner… and a glass of RSV wine.

The rocky earth on the winery estate produces superbly fragrant lavender that is hand harvested and first turned into oil before it reappears as RSV Lavender Water. When laundering bedding and linens, add some to the rinse cycle for a light, relaxing scent.

I anticipate fresh truffles in the late fall and early winter but many of the ones (even the best) that make it to our shores have suffered from their journey. Rather than use fresh truffles, substitute black truffle salt, which is a bit kinder on your pocket book and has a longer shelf life. The rule of thumb when using truffle salt is go easy – a little goes a long way in Truffle Roasted Chicken, Truffled Potato and Sweet Onion Gratin, and Truffle Popcorn.

The first time I tasted dukkah was in New Zealand. This fragrant mix of almonds, hazelnuts, sesame seeds, coriander, cumin, salt and sugar was so unique, I was eager to take some home and give it a test run in my kitchen. Olive Oil and Sea Salt Roasted Potatoes with Dukkah and Dukkah Dip make ideal mates for the refreshingly aromatic Pinot Blanc.

This salami board is hand milled by a nice Italian artisan on the east coast and branded with the RSV logo – lest you forget its provenance. It is a handy accoutrement for the hors d’oeuvre hour and makes for a snug salami rest while slicing. A clever idea for the consummate cook, host or hostess.

Tartlets and Puffs are the life-blood of the RSV food and wine experience. We couldn’t prepare these delicious treats without our precious mini-muffin tins, the workhorses of the Vineyard Kitchen. Day in and day out we call the pans to action and they respond well.

Maria used “Old Bay” for Crab Boil and Crab Cakes when she was young, but she could not leave well enough alone and created her own spice mix with the help of Shuli of the Whole Spice Co. in Napa’s Oxbow Market.

Tamarind paste is a wonderfully pure product. Normally tamarind comes packaged in a brick with the seeds and coarse fibers still attached, requiring you to soak the brick in hot water and remove the seeds and fibers by hand or with a coarse strainer. Pure tamarind paste gets you cooking Tamarind Glazed Pork Shoulder a lot faster.

Maria selected Nielsen-Massey Organic Vanilla Extract for the January 2009 Glutton and Gourmand wine club gift because “its delicate flavor puts a smile on my face and makes the Pinot Gris Late sing.” It can be used in the recipes for Caramel Roasted Pears and Almond Pistachio Biscotti to pair with our Pinot Gris Late.

Family-owned since 1789, REVOL is known for its fine and durable porcelain bake ware and china. The factory is located in Saint-Uze, France, where every single piece has been made for over 200 years. This is a refreshing revelation in today’s world where a majority of products are outsourced. From oven to table, this porcelain roaster is a great addition to any well-stocked kitchen. It holds a 4 to 5 lb Herb Roasted Chicken.

Use this Olive Tray from REVOL to serve your own Home-Cured Olives.

This porcelain sauce boat from REVOL is perfect for dispensing Warm-Spiced Almonds.

The Phipps family is famous for the preservation of heirloom bean varieties grown on their ranch about 2 hours south of Napa near Pescadero. Cassoulet, a classic bean stew from the southwest of France, is great with this legume because it stays perky and tender rather than becoming mushy and insipid.

Bamboo steamers can be used with a wok or a saucepan to make Tofu & Bok Choy Dumplings, Juicy Chicken Dumplings and Spicy Mustard Green & Ginger Buns. Before using for the first time, scrub the bamboo thoroughly with mild soap and water. While it is still wet, steam it for 30 minutes.

Gougere can be a challenge to make without one of Maria’s kitchen essentials, a piping bag with the right sized piping tip.

A piping bag is required in making Gnocchi Parisienne. It might take a couple of tries to get the hang of cutting the dough off the tip, but soon you’ll be dropping nuggets of dough into boiling water like a seasoned pro.

Soufflés are easy to make and will wow even your most jaded guest. Serve Wild Mushroom and Cheese Soufflé on its own as a light supper or as a side for a fabulous roast of chicken or pork.

Homemade donuts, French fries, fish and chips, tempura… what is it about deep-friend food that erases inhibitions and induces euphoria? Use a metal scoop to produce Maria’s Herb Beignets recipe.