caramelized onions:

2 medium white onions sliced thinly

2 tbsp butter

2 tbsp chardonnay

1 tbsp Noble Sour vinegar

salt & pepper

Sauté the sliced onions with the butter over medium heat until slightly browned and translucent.

Reduce heat to low and simmer until most of the liquid is reduced and the onions are very tender.

Add the wine, vinegar and seasoning and simmer for a few more minutes until the liquid is again reduced.

grilled pears:

1 pear, cored and sliced

vegetable oil

salt & pepper

Toss the slices of pear with enough oil just to coat them, and season with salt and pepper. Grill the pear until cooked through but still slightly crisp. 

wild-mushroom vinaigrette:

2 cups sliced wild mushrooms (for example, Chanterelles, Hedgehogs, Black Trumpets and Bluefoot mushrooms)

2 shallots sliced

2 tbsp chopped chives

75 ml Noble Sour vinegar

225 ml grapeseed oil

salt & pepper