In the Kitchen with: Andrew Rea
S'more Créme Brûlée | Diamond Adventures with Andrew Rea
In this episode, Andrew prepares campfire-inspired Créme Brûlée you can make in your kitchen paired with Diamond Collection Merlot
Share Tweet
Tailgate Time
Pork Rind-Crusted Buffalo Chicken Sandwiches
Nothing intimidating about this take on fried chicken. Pork rinds coat the chicken to add a delicious crunch factor, while the tangy slaw and spicy sweet buffalo sauce layer to create that WOW worthy bite.
Share Tweet
Tailgate Time
Spicy Sausage Stuffed Portobellos
A delectable low carb option, these stuffed mushrooms have a spicy kick thanks to the flavor loaded sausage filling. Melty mozzarella cheese coat the top of the mushrooms. We suggest pairing with our Diamond Collection Merlot.
Share Tweet
Simple Recipes for Hosting
Grilled Bread with Goat Cheese and Green Olive Salad Recipe
This versatile recipe uses all stuff from your pantry, so you can make substitutions and it always turns out great!
Share Tweet
Recipes: Explore our global community
Savory Cotija Churros with Salsa D’Arbol y Tamarindo Recipe
Learn how to make this authentic recipe, courtesy of The Culinary Institute of America.
Share Tweet
Recipes: Explore our global community
Vegetable Pakoras with Cilantro-Mint Chutney Recipe
Learn how to make Vegetable Pakoras with Cilantro-Mint Chutney from authentic recipes from the Culinary Institute of America
Share Tweet
Coppola's “A Tavola” Weekly Dining Experience
A Tavola: Meet Gugliermo
Today, we meet Guglielmo (AKA Papa Gui AKA Nonno), the grumpy, quick-witted grandpa who's always ready with a story, a magic trick, and scissors in case your pasta is too long.
Share Tweet
Tailgate Time
Homemade Caramel Corn
Make this ballpark treat at home and delight your whole family! Whip up a fresh batch of caramel corn with salty peanuts and pecans!
Share Tweet
Chef for Everyday Life
Antipasto
"Antipasto" means, literally, "before the meal". It can be a little nibble or two, a platter of salami and cheese, or an extravaganza of a dozen or more delicious foods. It can be modest and humble or utterly luxurious.
Share Tweet
Coppola's “A Tavola” Weekly Dining Experience
A Tavola: The Food
In our latest behind-the-scenes look at "a tavola," Chef Tim and Gardener Pat take us through the process of creating the unique menu for the weekly dinner.
Share Tweet
Coppola's “A Tavola” Weekly Dining Experience
A Tavola: The Costumes
Every restaurant has servers and cooks, but what about a costume designer? In our third behind-the-scenes look at "a tavola," we meet Marge Bowers, who brings our weekly dinner to life through the wardrobe
Share Tweet
Coppola's “A Tavola” Weekly Dining Experience
A Tavola: Francesca & Guisto
In our fourth behind-the-scenes look at our restaurant’s Tuesday dinner experience, we meet part of the talented and creative staff who are asked to entertain our guests while still ensuring they have an enjoyable meal.