Chef Patrick's Exclusive Recipe

A Special Gift from Our Culinary Team

We are thrilled to share an extraordinary culinary gift from our esteemed chef, Patrick Gayler. At the heart of Chef Patrick's culinary philosophy lies the belief that when the valley thrives, so do we. Locality, seasonality, simplicity, and resourcefulness inspire his recipes, and every dish we serve.

Sea Salt & Banana Crème Brulée

Delight your senses with this tantalizing Crème Brulée dish, an aromatic final course masterpiece that intricately weaves together a tapestry of distinctive flavors, perfectly pairing the sweetness with our 2014 Silver Ranch Vineyard Riesling Icewine.

Yield: 4 portions



  • 250ml whipping cream
  • 3 egg yolks
  • 60ml granulated sugar
  • 5ml sea salt
  • 1/2 vanilla bean, split and scraped
  • 1 pc over ripe banana, mashed


  • As needed, granulated sugar for brulée
  • Add any toppings that you desire


  1. Preheat oven to 325F.
  2. Combine the cream and the banana with the vanilla pod and steep over medium low heat.
  3. Whisk the scraped vanilla, sugar, salt, and egg yolks in a large mixing bowl. And whisk thoroughly to ensure the egg has been broken down.
  4. Once mixed, you can turn the heat up on the cream until it comes to a simmer then remove it from the heat.
  5. Using a ladle, begin to add small amounts of the cream to egg mixture, whisking constantly. Adding the hot cream too quickly can over-cook and “scramble” the egg.
  6. Once it is all combined, remove the vanilla pod and divide the mixture evenly among 4 shallow oven proof ramekins.
  7. Now arrange the ramekins in a large baking dish and pour in hot water so that there is at least 1 cm of water covering the bottom of the baking dish.
  8. Bake in a preheated 325F oven for 30-40 minutes, or until the centers of the custards have just thickened.
  9. Cool to room temperature then transfer to the fridge to cool completely (at least 4 hours and up to 3 days).
  10. To serve, sprinkle with granulated sugar so that there is a thin layer evenly coating the surface of the custard and then using a hand held torch or under the broiler, heat until sugar turns a deep golden brown.
  11. Allow the custard to sit for 5-10 minutes before serving.

A Perfect Pairing

Explore our carefully-curated selection of wines that can be the perfect pair to this or any other dessert dish.

2014 Silver Ranch Vineyard Riesling Icewine

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2017 Reserve Riesling Icewine

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Exhilarat!on Brut Rosé

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