Celebrating the Fall 2023 SVS Allocation

November 21, 2023

Thank you for celebrating this season’s release with us here on the Scribe farm and around California!



SVS at the Long Table with Rintaro’s Sylvan Mishima Brackett, Sonoma, CA

Our longtime friend and collaborator Sylvan joined us (for our 5th dinner together!) to share the fall wines at an intimate night with the SVS, with the menu inspired by his new cookbook Rintaro.

Chefs-in-Residence Brooks and Erin Reitz, Sonoma, CA

Our friends Brooks and Erin (and their son, Hoyt!) joined us for the week at the Hacienda to share a Charleston-inspired menu with the SVS.  

SCRIBE Night at Botanica, Los Angeles, CA

Kelly Mariani helped write the menu for a very special Sunday dinner at Botanica featuring the new fall wines (including the debut of the 2023 Nouveau –bottled just the day before)!

Chefs-in-Residence Dunton Hot Springs, Sonoma, CA

Our friends from Colorado’s Dunton Hot Springs came to inspire the menu at the Hacienda, bringing a big cooler full of mountain trout to share with the SVS.

SCRIBE Night at Bar Cecil, Palm Springs, CA

On ‘Nouveau Day’ we went south to share SCRIBE wines for a special night at Bar Cecil.

Kelly's Chicken and Cheese Katsu

Enjoy the recipe from our SVS Fall Dinner at the Long Table with Rintaro’s Sylvan Mishima Brackett.


Kelly's Chicken Katsu Recipe From Rintaro

8 cups neutral oil for frying
4 oz Cowgirl Creamery Wagon Wheel cheese or other soft, flavorful cow’s milk cheese
2 boneless-skinless chicken breasts
Sea salt
½ cup all purpose flour
2 large eggs lightly beaten
2 cups panko

For Serving:
Snowy cabbage
Lemon wedges
Tonkatsu sauce 

In a large Dutch oven or heavy-bottomed pot over a medium-high heat, heat the oil to 310f. 

Cut the cheese into 4 batons, each about 4x1x1/2 inches. To portion each breast, remove the tender and reserve for another use. Then, cutting on the diagonal, with the knife parallel to the cutting board, cut each breast crosswise into two portions.

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