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Ryan William Vineyard Chef Competition

Sunday Dinner: Grass Fed Black Angus Beef & Veggie Potpie topped with Garlic Cheddar Buttermilk Biscuits

The Ryan William Vineyard Box Contained:

  • Locally sourced grass-fed ground beef
  • Maple syrup from the ARNOT FOREST
  • Honey from JULIE BEE’S HONEY
  • Parsnips from MUDDY FINGERS FARM
  • Verjooz from FINGER LAKES VERJUICE
  • Garlic Cheddar cheese and raw milk from SUNSET VIEW CREAMERY

This Grass Fed Black Angus Beef Pot Pie with Garlic Cheddar Biscuits is a hearty, delicious comfort food recipe featuring local ingredients. Savory Grass Fed Black Angus Ground Beef from Angus Glen Farms, local parsnips from Muddy Fingers Farm, a touch of sweetness given to the flavorful gravy by using Cornell Maple Syrup, and Verjooz - giving the dish a hint of acid. The dish is perfectly finished by the flaky, garlic cheddar buttermilk biscuits, featuring Hoffman’s Sunset View Creamery Garlic Cheddar Cheese.

A perfect anytime snacking cake - our Sunny Lemon - Honey cake is almost always available (unless we have sold out for the day!) in our tasting room at Ryan William Vineyard. Sweetened with local honey from Julie Bee’s Honey this cake is a lovely morning, afternoon or after-dinner treat! Stop by our tasting room for a sweet slice served with fresh Chantilly cream and berry compote!

GET THE RECIPE

Chef name: Samira

Business/Affiliation: Ryan William Vineyard

ryanwilliam.com

Chef Bio: Culinary Director & Co-Owner of Ryan William Vineyard

Last updated March 19, 2021