Go Orange!
You've been asking about these wines, so be sure to read all about it! We’re [...]
Hiatt Farm Rough Puff Pastry
A much simpler take on a classic laminated Puff pastry from Hiatt Farm. This is a tried and true fool-proof recipe. Add your [...]
Hiatt Farm Roasted Beet Salad with Goat Cheese and Honey Orange Vinaigrette
A colorful autumn salad recipe from Hiatt Farm that pairs well with Compton Pinot Noir and Rose of Pinot Noir. Ingredients 6-8 [...]
Zucchini “Zoodles” paired with Compton Ramato
Amoris, one of your favorite friendly faces in the Compton Tasting Room, shares her own recipe for Zucchini noodles, Zoodles, to pair with Compton [...]
Gazpacho Oregon Style
This cold soup from Spain is the perfect use for ripe summer tomatoes. The variety of tomato is not so important, but they better be ripe [...]
Shaved Asparagus Salad
Adapted from a Bon Appétit recipe Tools: vegetable peeler, large bowl, small bowl, citrus juicer, microplane grater, whisk, pepper grinder Ingredients for 4 servings: 1 [...]
Cheri’s Chocolate Truffles
Recipe by Cheri Galvin Serves 20 Preparation and cook time: 3 hours Instructions 1. Place chipped chocolate in a heatproof bowl. 2. Heat heavy cream [...]
Dungeness Crab Cakes Recipe
Tabitha & Matt Compton grew up on the East Coast eating Atlantic blue crab. After setting roots in Oregon, Tabitha's East Coast crab cake recipe evolved [...]
Dungeness Crab Cakes
Tabitha & Matt Compton grew up on the East Coast eating Atlantic blue crab. After setting roots in Oregon, Tabitha's East Coast crab cake recipe evolved [...]
Angela’s Fennel & Sausage Pasta
This recipe is from Angela, Compton Staff Member Angela's own family favorite recipe - paired with Compton's 3 Pigs Pinot Noir [...]
Stuffed Mushrooms
This recipe is from Amanda, Compton Staff Member A basic stuffed mushroom recipe adapted from the SpuceEats website. INGREDIENTS [...]
Sourdough Pizza
This recipe is from Erez, Compton Staff Member Some tips: Use either a fresh rigorous starter or discard. Use AP flour and roll thin [...]