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Each month, a recipe is developed by Chef Mike Monahan with specially selected wine and beer pairings. This month’s feature is a delicious easy dish that is perfect for a Summer night. 

Browned Butter Pumpkin Sage Tortellini

1 package fresh tortellini (found in the deli area) cooked and drained

3 to 4 tablespoons unsalted butter

1/3 cup sage leaves, left whole or thinly sliced

1 tablespoon chopped fresh shallot

1/3 cup William Hill California Chardonnay

¼ cup heavy cream

1 cup canned pumpkin

Freshly grated black pepper

Salt to taste

Freshly grated Parmesan (optional

Sockeye Salmon with Honey Tarragon Sauce
  • In a deep skillet, melt the butter over medium heat.  
  • Add the shallot and continue cooking until the butter begins to brown; do not let it burn. 
  • When the butter is nearing completion, add the sage leaves to crisp in the hot pan. 
  • Remove from heat and add the Chardonnay to halt the cooking, plus a pinch of salt (unless you're using salted butter).  
  • Add the heavy cream and pumpkin and stir to combine. Allow sauce to reduce and thicken slightly. 
  • Toss the drained tortellini into the skillet, coating well with the sauce. 
  • Finish with black pepper and Parmesan, if desired. Serve immediately.



Enjoy with William Hill Chardonnay, J Pinot Gris, or Shock Top Belgian White

Shock Top Belgian White is a light, unfiltered, spiced Belgian-style Wheat Ale beer, with a cloudy light golden color, aromas of citrus zest and coriander.  This beer is slightly fruity and sweet, finished with a balanced bitterness.


William Hill CC Chardonnay has aromas and flavors of ripe tree fruit give way to subtle hints of brown spice. On the palate, citrus and tropical notes frame this well-balanced wine.  A crisp acidity and creamy mouthfeel culminate with a long finish that lingers.

J California Pinot Gris begins with delightful aromas of roasted pineapple, candied lemon rind and honeysuckle.  This is a rich, fruit forward wine with ripe flavors of zesty orange, tangerine and Asian pear.  The palate is complex with notes of honeydew, jasmine and a sliver of minerality.