Grilled Oysters Recipe

Grilled Oysters

Grilled Oysters Recipe
pair with our Blanc de Blanc 2014

Serves 4-6


-2 dozen Oysters such as Olde Salt or Sewansecott*

-1 lb. of Herb Butter at room temperature*

-4 ripe lemons, halved

-1 Wood fired or Charcoal Grill with lid

-Shucking knife


Prepare a container that is large enough to hold all the Oysters and submerge them in an ice bath. Place the Oyster container next to a sink and grab a sponge with an abrasive side, DO NOT use steel wool. Scrub the shells until clean then place on a cookie sheet with a towel underneath. Once finished, pat dry and refrigerate until grill is at temperature. Heat your grill to a point where you have a decent bed of coals then place the grate approximately 8 inches above the flames. Slowly stoke the fire until you reach a direct temperature of 400-500 degrees.

Remove oysters from the fridge and place directly on grill with the bottom of the oyster resting on the grate, cover with a lid and cook for 2-3 minutes or until shells begin to open. When the shells lift open slightly they’re done. Remove all the oysters from the grill. Shuck* the shells and spoon Herb butter over the top melting slowly. Garnish with a squeeze of fresh lemon and serve immediately.

*Herb butter: 1lb. softened unsalted butter, 1 tablespoon of fresh Chives, Parsley, and Dill. Mix together until fully combined, season with sea salt and lemon zest if desired. Refrigerate and use as needed, will keep for about a week.

*Olde Salt and Sewansecott refer to varieties of oysters that tend to be slightly briny and hold up well to the intense heat of the grill.

*To shuck an oyster: Using a rag to hold the oyster, and protect your hand, insert the oyster knife into the hinge of the oyster with gentle pressure on the knife, twist and rock the oyster. When you feel the knife go in, twist the blade to pop the shell. Run the blade forward over the meat.


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Beyond Jefferson’s Vines


If you’re looking for a great summer read, we suggest Beyond Jefferson’s Vines: The Evolution of Quality Wine in Virginia by Charlottesville author Richard G. Leahy. An entertaining account of the history of Virginia wineries that dates back as early as the 1600s, Beyond Jefferson’s Vines holds your interest while presenting facts that will put you well on your way to becoming an expert on Virginia’s wine and viticulture.

Our favorite section—though we might be a little bit biased—is the first chapter, in which Leahy features Pippin Hill as a way of contextualizing the historical chronology that follows. He describes Pippin Hill’s unique winery personality with words like “breathtaking,” “elegant,” and “relaxed and unpretentious,” and with mention of the green design and construction, the reclaimed wood that characterizes the tasting room, and our signature vineyard-to-table culinary program consisting of local ingredients.

Come see what he means when he discusses our wine versatility by joining us for a tasting. Leahy loves the sauvignon blanc, calling it “dry, full-bodied and food-friendly.” What will your favorite be? | 434.202.8063
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Pippin Hill Cooking School Summer Schedule 2015

Pasta Making Class

Summer Cooking School Class Schedule 2015
with Executive Chef Bill Scatena

We kicked off the summer cooking class series with a fresh pasta making class in June. Here are our upcoming classes:

Summer Grilling
Wednesday, July 22, 6 – 9 pm
Chef Bill will be giving tips on how to spice up your grilling for the summer. The purchase of the ticket includes two glasses of wine, a two course meal and a cooking demo. Additional wine will be available for purchase. $65 wine club members* / $75 non members

Sangria & Ceviche
Wednesday, August 19, 6 – 9 pm
Add a taste of Spain to your summer with Chef Bill as he gives a lesson in sangria and ceviche. The purchase of the ticket includes two glasses of wine, a two course meal and a cooking demo. Additional wine will be available for purchase. $65 wine club members* / $75 non members

Clam Bake
Wednesday, September 16, 6 – 9 pm
Prepare for the cooler fall weather with a fiery clam bake lesson from Chef Bill. The purchase of the ticket includes two glasses of wine, a cooking demo and the taste of your creation.  Additional wine will be available for purchase. $65 wine club members* / $75 non members

Private Cooking Classes
Did you know that we also offer cooking classes for private parties? Contact Hannah ( to learn more about hosting a private cooking class for 8-16 guests with Executive Chef Bill Scatena.

*Want to join our Wine Club? Click here to sign up. Already a member? Check your latest Wine Club e-newsletter for the discount code.

Photo by Rachel Zahumensky

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Strawberry Panna Cotta Recipe

Strawberry Panna Cotta Recipe

Strawberry Panna Cotta Recipe
pair with our Red Pump 2014

Serves 4


-2 cups heavy cream

-1/3 cup sugar

-1 vanilla bean split, remove seeds, and set aside

-2 ¼ teaspoons powdered gelatin

-3 tablespoons cold water

-Strawberry marmalade*


Pour the cream, sugar and vanilla bean pod and seeds into a pot and heat to a simmer, whisking occasionally, then turn off. Allow cream to steep for at least 45 minutes. Remove pod after steeping is finished.

While the cream is steeping, begin making the strawberry marmalade.

Combine ingredients in a small sauce pan and bring to a boil, reduce heat to medium and cook until the berries are soft and falling apart. Pour marmalade into a bowl and cool completely.

Take the gelatin and dissolve into the cold water letting it sit for 5-10 minutes.

Rewarm the cream mixture and pour over the gelatin, whisking until combined.

Fold in the marmalade then divide evenly into ramekins of your choice. Refrigerate until set, 4-6 hours.

*To make your own strawberry marmalade

1 quart fresh Strawberries, hulled and halved

-1/2 cup Sugar

-1/4 Vioginer or another white wine with sweeter notes

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