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CANDLELIGHT DINNER w/ Chef Shawn Hubbell


  • 5 lbs. shelling peas
  • 1 medium onion diced
  • 4 cloves of garlic chopped
  • 2 cups Brotherhood Chardonnay
  • Vegetable broth
  • 4 sprigs of fresh mint
  • ¼ Cup chopped parsley
  • Salt to taste


1. In a medium sauce pan, place the onion and garlic over medium heat with a little olive oil. Season with calt and cook until soft, translucent and fragrant. Add in Brotherhood’s Chardonnay and reduce by half. While onions are cooking and wine is reducing, shell the peas.

2. Add in peas and cook for 2-3 minutes. Cover peas with vegetable broth. Cook until peas are tender- 5-7 minutes.

3. Remove from heat and blend with a stick blender or in a regular blender until smooth. If mixture is too thick for a sauce, add in more broth. Pick the mint leaves and add them in with chopped parsley. Puree again until smooth.

Taste for seasoning and adjust as needed.