Chef in the Vineyard


Product details

  • Format: Hardcover
  • Pages: 256
  • Publisher: SEA HILL PRESS
  • Language: English
  • ISBN-13: 978-0970805027
  • Dimensions:
    1 x 8 x 10 inches

In his exceptional fifth book, Chef In the Vineyard, John Sarich presents over 140 wine-friendly recipes, wine-paring recommendations, and full dinner menus featuring wine courses. The recipes are complemented by the chef’s personal wine recommendations.
Through a visual tour, John introduces 10 of his favorite wineries. Each has a unique menu that features wines of that estate expertly paired with a multi-course meal designed for entertaining at home.

The winery excursion surveys the unique features, history, terroir, and wines of each of the 10 wineries. It begins with Washington State’s historic Chateau Ste. Michelle and continues the journey through Washington, visiting Columbia Crest, Snoqualmie, Col Solare, Northstar, and Spring Valley Vineyard. Heading south, the tour explores Erath Winery in Oregon and onto California’s Stag’s Leap Wine Cellars, Conn Creek Winery, and Antica Napa Valley.


“I’ve always admired Sarich’s cooking, which is flavorful rather than fussy. Though this book’s focus is exclusively on the portfolio of a single wine group, there is enough diversity and quality among the 10 properties to serve its main purpose … which is to celebrate the flavors of these world-class wine regions.”

—Paul Gregutt, Columnist, The Seattle Times

“John’s ability to showcase great wines through stories of their region,  cuisine, and indigenous food is a great gift. There is no tour guide I’d  rather follow through the world of wine and food than John Sarich.”

—Ted Baseler, President & CEO, Ste. Michelle Wine Estates

“Once again, John has proven that his charming approach to wine and food isn’t defined by tradition—but rather based in tradition while leaving ample room and energy to explore new flavors that are sure to become classics.” 

—Tom Douglas, Chef, Restaurateur, and Author

“Irreverent and wise, John puts food and wine together in the spirit that ‘pairing’ was always intended—a few ingredients that layer just the right flavors to set off a wine, a setting, a cultural connection, and a great story. This is food-and-wine pairing within reach.”

—Sara Schneider, Wine Editor, Sunset Magazine

About The Author

Few chefs enjoy access to a greater bounty of world-class wines and fresh foods than Chateau Ste. Michelle’s Culinary Director, John Sarich. He joined Chateau Ste. Michelle as a winery guide in 1976, the summer the winery first opened its doors. His innovative approach to matching food and wine reflects his unique culinary background.
He presented training seminars and classes for wine and food professionals and aficionados around the world. Culinary tours took John to Disney World in Orlando, the Culinary Institute of America in New York, and hotels in Singapore, Bangkok, and Hawaii.

He founded Seattle’s highly acclaimed Adriatica Restaurant and later opened Dalmacija Ristoran in Seattle’s Pike Place Market. John went on to host the nationally and internationally syndicated TV show Best of Taste: Flavors of the Pacific Northwest

For John, educating others about the joy of wine and food was  not simply a job, it is his driving passion. His extensive culinary program and infectious enthusiasm for matching wine and food have clearly established John in the center of the country’s culinary scene.

John Sarich passed away in 2014, but he leaves us all with wonderful recipes and memories.

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