Tobin James: the book

This cookbook is the loving culmination of 35 amazing years at Tobin James Cellars. The writers wanted to share their very special Tobin James Cellars “experience”. The recipes are from their favorite “Chef Marc” recipes that pair so perfectly with their stellar wines. Chef Marc LeDuc was the Executive Chef at Tobin James Cellars in Paso Robles, California, from May 2011 – September 2022. Since then, he has been the operating partner in Etto Past Bar, also in Paso Robles. A lifestyle book as well as a cookbook, the recipes come from LeDuc’s years of preparing food for Tobin James events, parties, cruises, dinners, and the tasting room. Try out the Flank Steak Bites, Greek Salad Bites, California Heirloom Tomato Gazpacho, James Gang Tuscan White Bean Soup, Quinoa & Hearts of Palm Cakes, Bella Bella Black Pepper Fettuccine, Pacific Snapper with Fresh Peach Salsa, Miso-Marinated Sea Bass with Sesame-Mustard Sauce, LeDuc’s Lemon Roasted Chicken, Bacon Pork Tenderloin “Roulade”, Rock-n-Roll Syrah Braised Lamb Shank, “Slow James” Zinfandel Jam Burger, The Big Dill Pickle Pizza, Cumin Brown Rice, Sesame Mustard Sauce, and Orange Vinaigrette. Each recipe is accompanied by wine suggestions.