Combine flour, salt and pepper and rub all over roast. Heat oil and butter in a large pot or dutch oven, and brown roast on all sides. Pull out roast, lower heat, and brown all onions, carrots, celery and thyme for 4 minutes - until onions are translucent. Add remaining ingredients and simmer on stove for 30 minutes, cover, then place in a hot oven (325° F) for another 3 hours or until fork-tender. We like to serve this as a hearty soup in a shallow bowl over polenta or creamy mashed potatoes. Serves 4 (with leftovers). Enjoy!

Mix all ingredients in a large zip top bag. Place steak to be marinated into bag and place bag in refrigerator for up to 6 hours before grilling. Best with flank steak, but also great with steak tips and sirloin. Enjoy finished meal with a bottle of LaBell Winery Blueberry Wine (aged lightly in oak - similar to a merlot). Enjoy!

Place LaBelle Winery Tomato, Onion or Seyval Blance Wine, shallots, sugar and vinegar in a sauce pan and bring to a boil. Reduce heat and simmer until liquid is reduced to 1/2 cup. Cored and quarter the tomatoes. Puree in blender, then strain puree into the pot. Bring to a boil and simmer until about 1/4 cup of liquid remains. Whisk in olive oil and season with salt and pepper. Leftovers should keep in the fridge for a week or two. Enjoy!

Mix all ingredients but the shrimp to form a cocktail sauce. Place a large dollop of the sauce in each of 12 shot glasses. Hang a large shrimp over the edge of each glass, and garnish with lemon slices if desired. Serve on a tray as appetizers and enjoy!

Put all ingredients int a glass or shaker and mix vigorously.  Pour into wine glasses and garnish with fresh fruit, if desired.  Sip with friends and enjoy!

Makes 2 servings.

Put all ingredients into a shaker and mix vigorously.  Pour into sugar-rimmed martini glasses and garnish with lime wedges, if desired.   Sip with friends and enjoy!

Makes 2 martinis.

6 cups chicken broth
2 tbls butter
1 tbls olive oil
2 shallots finely diced
1 1/2 cups Arborio rice
1 1/2 cups LaBelle Winery Seyval Blanc
2 tbls parmesan cheese (or chevre if you prefer)
Splash of heavy cream
1/2 tsp of salt
In a saucepan, heat the chicken broth and let simmer on low heat. In another saucepan, melt 1 tbls butter and 1 tbls olive oil . Add the shallots and cook on low until translucent, just a couple of minutes. Add rice and stir to coat in butter and oil. Toast the rice over medium heat, stirring constantly, for four minutes. Add LaBelle Winery Seyval Blanc and simmer, stirring, until the liquid is almost gone. Add one cup of the chicken stock, and stir constantly until almost completely absorbed by the rice. Continue to add broth 1 cup at a time and allowing each cup to evaporate before adding the next. When complete the rice will be tender and creamy. Turn off heat and add remaining butter, cheese, heavy cream and salt and pepper to taste.

Pan Seared Sea Scallops

12 good quality sea scallops
1 tbls butter
1tbls olive oil
2 tbls Wondra flour
1/2 cup LaBelle Winery Seyval Blanc
juice of 1/2 lemon
Salt and Pepper to taste

Melt butter and olive oil in a pan at high heat and add scallops covered in flour. Don’t move scallops for 4 minutes. Turn scallops when you see the flour has become a golden brown crust. Once you have seared the other side, add the Seyval Blanc and the lemon juice, and allow to reduce and evaporate. Turn off heat and salt and pepper to taste

I like to serve these two dishes with wilted spinach, seasoned with nutmeg, salt and pepper.