Entertain/Food / June 1, 2016

Savoring Father’s Day with Cartlidge & Browne

Cartlidge & Browne Wines for Father's Day Grilling

The story of Cartlidge & Browne, producers of award-winning wines from California’s North Coast region, is one of taking chances and following your dreams. This legacy continues as Stefan Cartlidge, son of Cartlidge & Browne founder Tony, enters the wine business armed with the knowledge of his own father’s perseverance and no fail attitude.

To honor the C&B spirit of taking chances – which can be applied to the “art” of grilling –  try something new for your dad this Father’s Day with a play on C&B – “Cheese and Burgers.”

Grill up a few options for Dad like a no-nonsense Pub-style burger with Stilton and whole-grain mustard or for a more modern, edgier version top a prime steak burger with spinach, crispy shallots and bacon mayonnaise … and of course, enjoy these unique C&B creations paired with Cartlidge & Browne Wines.  Your father will approve!

Cheeseburgers and Cartlidge & Browne Wines for Father's Day

Bacon Burgers on Brioche Buns

(recipe via Food & Wine)


  • 2 medium red onions, thinly sliced
  • 6 tablespoons extra-virgin olive oil, plus more for brushing
  • 1/2 cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • Salt and freshly ground pepper
  • 8 slices of thick-cut bacon (12 ounces)
  • 3 pounds mixed ground chuck and ground sirloin
  • 12 ounces brie, sliced
  • 8 brioche burger buns, split
  1. Preheat oven to 400°. On a rimmed baking sheet, toss the onions with 2 tablespoons of the olive oil and roast until softened, about 20 minutes.  Bake the bacon on a lined baking sheet while you’re roasting the onions (provided your oven can accommodate both).
  2. Meanwhile, in a small bowl, whisk the mayonnaise with the lemon juice. Gradually whisk in the remaining 1/4 cup of olive oil and season with salt and pepper.
  3. Light a grill or preheat a grill pan. Form the ground meat into eight patties. Season generously with salt and pepper and brush with olive oil. Grill over moderately high heat until well-browned on the bottom, 5 minutes. Flip the burgers, mound the brie on top and grill for 4 minutes longer, until the cheese is slightly melted and the burgers are medium-rare.
  4. Spread the lemon mayonnaise on the cut sides of the buns; set the burgers on the bottoms and top with the bacon and onions.

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