From our kitchen to yours, welcome to the Chef’s Kitchen at Hahn Estate, the place for recipes, cooking ideas, and all things wine and food.
Upcoming Culinary Events
|Sat, March 1, 2014
||CARNIVAL: Wine Club Release Party
|More Events >
Raised near Houston, Texas, Dyon joined Hahn in 2012 and brings over a decade of wine and hospitality experience to the Hahn Estate culinary program. After a tour of duty in the United States Navy, he returned to the restaurant industry and worked as a server, bartender, wine steward, and restaurant manager developing diverse skills and feeding his passion for food and wine. Dyon’s eagerness to learn more about flavors and pairings led him to move from restaurant management to the kitchen. He graduated from the Culinary Center of Monterey in 2010. Dyon’s culinary style focuses on using high quality local ingredients that blend techniques and flavors from the Mediterranean, France, Germany, Mexico and the Pacific Rim. In his spare time Dyon enjoys cooking with his friends and family, hiking, and working with his wife and son in the garden.
Every month, Chef Dyon Foster posts a new and tasty recipe to pair with our wines. Ranging from quick and simple to prepare, to exotic and creative, Chef Dyon’s recipes help turn any meal into a special occasion. More >
This Month's Recipe
Braised Leg of Lamb
This braised lamb recipe is the perfect centerpiece to a springtime feast. But be prepared lamb lovers, this dish requires a sizeable Dutch oven or large saucepan, and 6 more diners to share the finished meal (though volunteers shouldn’t be hard to come by). The subtle, sultry character of our small lot Petite Sirah is a perfect complement to this dish.
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