A series of cooking shows with wine performed by Count Agoston Haraszthy, founder of Buena Vista Winery in 1857. Each half-hour presentation on the Buena Vista Facebook page features a Buena Vista wine, expertly paired with an original recipe created by the Count.
Preparation of each dish is done in the fresh air in front of our Champagne Cellars, and the Count explains in detail how the aromas, flavors, and textures of that day’s chosen wine compare and contrast with the elements of the delicious cuisine he prepares. The original recipes are linked below for viewers to prepare each dish along with the Count.
Past Episodes
Wednesday, June 2, 2021
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Recipe: The Count’s Pinot Noir Red Snapper | View Recipe»
Wednesday, May 26, 2021
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Recipe: The Count’s Lamb Chops with Cabernet Sauce | View Recipe»
Wednesday, May 19, 2021
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Recipe: The Count’s Pinot Gris Trout
Wednesday, May 12, 2021
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Recipe: Sheriff Roasted Mushrooms on Goat Cheese and Garlic Toast | View Recipe»
Wednesday, May 5, 2021
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Recipe: The Count’s Champagne Chicken | View Recipe»
Wednesday, April 28, 2021
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Recipe: The Count’s Cajun Red Snapper | View Recipe»
Wednesday, April 21, 2021
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Recipe: The Count’s Vietnamese Prawns with Garlic, Lemongrass, and Coriander | View Recipe»
Wednesday, April 14, 2021
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Recipe: The Count’s Dijon Chicken with Mushrooms and Pinot Noir | View Recipe»
Wednesday, April 7, 2021
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Recipe: The Count’s Charonnday Cod | View Recipe»
Wednesday, March 30, 2021
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Recipe: The Count’s Ancho-Spice Glazed Lamb Chops with a Coffee and Cabernet Reduction Sauce | View Recipe»
Thursday, March 25, 2021
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Recipe: The Count’s Grilled Tuna with Pinot Noir Sauce and Capers | View Recipe»
Wednesday, March 17, 2021
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Recipe: Pork Chops with Balsamic and Carignane, and
Braised Cabbage with Apples | View Recipe»
Wednesday, March 10, 2021
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Recipe: Count’s Drunken Spaghetti | View Recipe»
Wednesday, March 3, 2021
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Recipe: Count’s Hanger Steak with Cabernet Reduction and Mushrooms | View Recipe»
Wednesday, February 24, 2021
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Recipe: Count’s Coq au Chardonnay | View Recipe»
Wednesday, February 17, 2021
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Recipe: Count’s Seared Duck Breast with Cherry/Pinot Noir Reduction Sauce | View Recipe»
Wednesday, February 10, 2021
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Recipe: Count’s Chicken Pinot Noir with Mushrooms and Fresh Basil | View Recipe»
Wednesday, February 3, 2021
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Recipe: Count’s Prawns in Garlic Chardonnay Cream sauce with Onion, Fennel and Zucchini | View Recipe»
In Honor of The Count’s Grandfather
Antal’s Selection Zinfandel with Lamb Meatballs in Spicy Eggplant Tomato Sauce
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In Honor of The Count’s Father
Karoly’s Selection Petite Sirah with Portobello Mushroom Lentil Soup
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In Honor of The Count’s Wife
Eleonora’s Selection Chardonnay with Mussels in White Wine and Garlic with Garlic Toast
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In Honor of The Count’s First Son
Geza’s Selection Pinot Noir with Stuffed Eggplant with Lamb and Pine Nuts
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In Honor of The Count’s Second Son
Attila’s Selection Zinfandel with Asparagus Beef Saute
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In Honor of The Count’s Third Son
Arpad’s Selection Zinfandel with Pan Seared Salmon with a Red Wine Balsamic Sauce
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