{ COOKBOOK CLUB }: The Silver Oak Cookbook!

WOW. Can y’all believe it is February?!

Well, as promised, I am starting a CookBook Club! & personally, I am very excited.

Like many people, I own a ton…. TON…. ton of cookbooks. To be honest, they are my absolute favourite books to read. I love reading what ingredients go in a dish, how they work together, and how they turn into something beautiful.

I mentioned the book club here on this post & on instagram and was happy to see that there was interest! The goal of this cookbook club is to explore new recipes, make rad dishes, and share cookbooks. If there is a cookbook you are kind of on the fence on, let me know because then I will be sure to feature it.

It will be a mix of cooking through recipes and a review on the book. I will do a variety, including vegan, so nothing is left out.

I am very excited to announce the first cookbook since I am obsessed with this book. Without further ado, the book we will commence the Cookbook Club with is:

The Silver Oak Cookbook by Dominic Orsini!

 +++ Check it out here
+++ Read about Dominic Orsini here

What’s really neat about this book is that it is seasonal! For that reason, I am going to feature it quarterly this year to represent each season.

We will start with February for Winter, May for Spring, August for Summer, & November for Autumn.

For February, I will be making the following from the Silver Oak Cookbook:

Week 1:
–¬†Mushroom Stock

Week 2:
– Rolled Bacon Truffles {perfect for Valentine’s Day}

Week 3:
– Wild Mushroom Farrotto {with the prior week’s mushroom stock!}

Week 4:
– Sunchoke Soup with Fava Leaf Pesto

I am a huge fan of Silver Oak. It is one of both Erik & my favourite wineries. We are members at their sister winery, Twomey, so we can have access to the events & secret wine allocations at Silver Oak. Let me tell you, the kitchen and events are off the charts there.

I had my first taste of a Silver Oak party¬†in the fall of 2013 when I first moved to Northern California. I was living in Healdsburg {Russian River Valley} at the time, and was invited to some party at Silver Oak’s Alexander Valley¬†location in Geyserville. They knocked it out of the park, but one thing I remember so vividly was how phenomenal the food was. Turns out, they have one of the most highly regarded winery kitchens. In fact, we will be going to a Silver Oak event this weekend and I am beyond stoked.

{ Silver Oak – Alexander Valley Location // pc via }

I mentioned it here but when I saw the Silver Oak Cookbook at Twomey when we were picking up our allocations for New Years, I treated myself instantly with this book.

One thing that is really neat about this cookbook is that it mirrors the winemaking process. Not only does the book boast recipes, but a cellar log & garden journal {keeping things seasonal} as well as wine pairings, of course. I truly cannot recommend the Silver Oak Cookbook enough. A must for any food & wine lover!

⚜ You can purchase it here & read about the cookbook in further detail here. ⚜

I personally love this cookbook because through keeping it in season, the flavours shine on their own, rather than being masked. Don’t be intimidated by some of the names. It’s¬†easierthan you think, promise. I’ve made quite a few things from this book {& snapped it!!} and was shocked how simple¬†it all was.

I should also mention that this is NOT sponsored. Really, I just cannot recommend this cookbook enough & cannot wait to cook through it this month! If my cookbook club grows & I get sponsors, I will be crystal clear about it and will only partner with any that are a seamless match. I promise. As mentioned here, that is VERY important to me.

{ Silver Oak РOakville // pc via }

On another note, I’d love to eventually make this a community. If you have any ideas, let me know. I’m thinking of starting a Facebook group for the time being or a membership {complementary!} site. Any ideas? Let me know. I want this to be super interactive. At some point,¬†I’ll¬†include videos. Baby steps. ūüôā

I imagine the first few months to be a bit of trial and error on when to post, how to outline recipes, etc, but by the time we revisit Silver Oak in May for Spring, I hope to have a structured schedule so you know exactly when to check back for the recipes.

Anyways! Let me know what you think!

Any ideas / suggestions, PLEASE let me know!! If there are any cookbooks you would like to see, tell! I am open to everything. Let me know in the comments or shoot me an e-mail at shannon@champagneatshannons.com

Happy cooking! x


PS –¬†Edited to change it to one recipe a week on 2.8.17! 2-3 were too many for now!

+++ order The Silver Oak Cookbook H E R E 
+++ Follow the Cookbook Club on Instagram with the hashtag #champagnebookclub

Pic I via // Pic II via

  • Komal Patel

    omg! i need to be a part of this!

    • Yes!!! Come hang! Let me know anything you want to see : ) any favourite cookbooks / recipes?? xx S

  • YASS! So cool! I wish I was more open with my food choices but I have so many food allergies :0 I would love to join but it would be half/half due to that, let me know if that works ok!! Love it!!

    Courtney Bentley || http://www.courtneyvioletbentley.com

    • Thanks Courtney!!! What food allergies do you have? LMK and I’ll try and find ways for you to work around them. Any participation is great & I’m more than happy to swap things out. I’ll also make notes on how to make it vegetarian or vegan, as well!! xxxx Shann

  • What an awesome idea Shannon! Your choices look so delicious and I would love to come for dinner to try them!

    Cheers, J

    • Thanks Jenna!! This book is 10000% up your alley (& I recommend visiting when you come to wine country)! Def check back and see how they turn out and give them a go!! xx Shannon

  • Victoria

    I love cookbooks too! Makes me hungry and excited just thinking about it. I am definitely going to check this one out! Thanks!
    victoria | victoria@thesoutherntrunk.com

    • RIGHT?! I was soooo hungry making this post. Def do & come check back in throughout the month to see the recipes featured! x

  • JessicaHxoxo

    I wonder if some of these recipes could be tweaked to be vegetarian/vegan?! They look amazing otherwise!
    xo, jess


    • Hi Jess! Thank you so much for your comment. I will absolutely be keeping vegetarians / vegans in mind. A lot of this can be vegetarian so I will mention other options (so you can take advantage of the vegetarian / vegan friendly sides / flavours)! I would love for you to follow along and let me know how to veganize them as I go!!

      Week 1: The Farrotto is completely vegetarian and vegan if you omit the parm!! The mushroom stock is PHENOMENAL and a must for a vegan kitchen. The truffles can be vegetarian without the bacon. I’ll see what works cream wise to make it vegan!

      Week 2: I will specify when I make these, but the potatoes can be made vegan by using olive oil & omitting cheese. The Gremolata is completely vegan (& a game changer! I love it in soups. I made a post here . As far as the short ribs, you can use the flavours from it for a portabello patty. I’ll explore other options! The crab Arancinis can be made without the crab! They are SO good with just the arborio rice.

      Week 3: The cabbage and spices are vegan! Minus the brined pork, you will be good to go. Let me know what you think would be a good alternative to serve in place. The pizza is vegetarian and can be vegan without the cheese and creme.

      Week 4: The soup & pesto is vegan and SO GOOD AND CREAMY omg it’s a favourite of mine!! As far as the filet, I’d honestly omit it completely and double up on the mushrooms & Parsnip Puree!!

      Sorry for the long comment, but if you have any suggestions on vegetarian subs, def let me know!! Thanks again for reading!! xx Shannon

  • Yes yes yes!! I can’t wait to see more… and I also want to eat ALL of the things!! I wish there was a way to share those delicious meals online! ūüėČ

  • This cookbook sounds seriously fab. The rolled bacon truffles sound INSANE. Definitely going to have to get my hands on this!