Father's Day Recipes

A Personal Note from Katie

At Pepper Bridge Winery, wine has always been about more than what is in the glass. It is about the people gathered around the table, the stories shared during dinner, and the traditions carried from one generation to the next.

For me, working at Pepper Bridge Winery is deeply personal because wine has always been tied to family. During harvest, both my family and my husband's family help support the long days at the winery with homemade lunches for the crews at Pepper Bridge Winery and the winery my husband works at. Food and wine are how we celebrate, connect, and take care of each other.

This Father's Day, I wanted to share two recipes from the dads in my life—my dad, Terry, and my father-in-love, Greg. Their approaches to cooking are very different, but both recipes are rooted in generosity, good wine, and bringing people together.

Whether you are planning a Father's Day dinner, looking for wine pairing recipes for summer grilling, or simply searching for a memorable meal to share with family, I hope these recipes become part of your table too.

- Katie Vipond | Wine Club Manager

Terry’s Traeger-Smoked London Broil

Serves: 4–6

Prep Time: 15 minutes, plus marinating time

Cook Time: Approximately 1 hour 15 minutes

Wine Pairing: Pepper Bridge Winery Merlot

Ingredients

• 1 London broil (2–3 pounds)
• 1 tablespoon truffle salt
• 1 cup Merlot
• 2 tablespoons liquid aminos
• 1 tablespoon Worcestershire sauce
• Asparagus, for serving
• Roasted potatoes

Instructions

1. Prepare the Marinade

• Season the London broil with truffle salt.
• In a shallow dish or resealable bag, combine the Merlot, liquid aminos and Worcestershire sauce.
• Add the steak and marinate for at least 4 hours, or overnight for best results.

Chef Terry's Note: The Merlot should be the star of the marinade. Be sure to sample the wine while preparing the ingredients.

2. Smoke the Steak

• Preheat your Traeger smoker to 165°F.
• Remove the steak from the marinade and place directly on the smoker grates.
• Smoke for a minimum of 1 hour.

Chef Terry's Note: Continue sampling the Merlot throughout the smoking process to ensure quality control.

3. Finish on High Heat

• Remove the steak from the smoker and increase the Traeger temperature to 425°F.
  
• Once preheated, return the steak to the grill and cook—5 minutes on the first side and 5 minutes on the second side
• Adjust cooking time as needed depending on thickness and desired doneness.

4. Rest and Serve

• Remove the steak from the grill and allow it to rest for 10–15 minutes before slicing against the grain.
  
• Serve alongside grilled asparagus and roasted potatoes.

Terry’s Final Instructions

• Keep a glass of Merlot nearby while cooking.
• Let the steak rest for as long as you can keep from sampling it.
• Most importantly, make sure you have two spare bottles of Merlot on hand.

Recommended Pairing: Enjoy with a glass of Pepper Bridge Winery 2022 Merlot.

Greg’s Walla Walla Wine “Can” Chicken

Serves: 6–8

Prep Time: 20 minutes, plus brining time

Cook Time: Approximately 3 hours

Wine Pairing: Pepper Bridge Winery Sauvignon Blanc

Ingredients

For the Brine

• 2 gallons water
• 1 cup kosher salt (reduce to ½ cup when using chicken thighs)
• 1 cup honey or brown sugar

Brine Alternative: approximately ⅓ bottle organic, no-sugar-added apple juice

• 1 sweet onion, cut into 8 pieces
• 4 garlic cloves, crushed
• 1 package poultry herbs
• Optional: 1 orange, lemon, or apple

For the Chicken

• 1 whole chicken (4–5 pounds)
• 2 tablespoons olive oil
• Fresh thyme, chopped
• Fresh rosemary, chopped
• Fresh sage, chopped

For the Wine Can ("Throne")

• 3 garlic cloves, chopped
• 4 sprigs fresh thyme
• 4 fresh sage leaves
• Peel from ¼ lemon
• Juice from 1 lemon
• 1 cup plus 2 tablespoons Sauvignon Blanc

Instructions

1. Brine the Chicken

• In a large container, combine the water, kosher salt, honey (or apple juice), onion, garlic, and poultry herbs.
• Submerge the chicken completely in the brine. For additional flavor, add an orange, lemon, or apple. Greg often places a piece of fruit in the neck cavity to help keep the steam circulating inside the chicken during cooking.
• Cover and refrigerate for 8–24 hours.

2. Prepare the Smoker

• Preheat your smoker to 275°F.
• Remove the chicken from the brine, rinse thoroughly, and pat dry with paper towels.
• Rub the entire chicken with olive oil.
• Generously coat the exterior with fresh thyme, rosemary, sage, or any fresh herbs you enjoy.

Chef Greg's Note: No additional salt is needed after brining.

3. Prepare the Wine Can

• In a beer-can chicken holder or Traeger "throne," combine the chopped garlic, fresh thyme, fresh sage, lemon peel, lemon juice, and wine
• Place the chicken securely over the holder on can or throne in foil can.

4. Smoke the Chicken

• Place the chicken in a small foil pan to catch the drippings.
• Transfer to the smoker and cook for approximately 3 hours, or until the internal temperature reaches 180–185°F in the thickest part of the thigh.

5. Rest and Serve

• Remove the chicken from the smoker and allow it to rest for 20–30 minutes before carving. Have a glass of Sauvignon Blanc while you wait.
• Serve with a colorful salad and a chilled glass of Sauvignon Blanc.

Greg’s Story

This recipe has been prepared with Sauvignon Blanc from both Pepper Bridge Winery and the winery where Katie's husband works. Greg once served both versions in a blind tasting to the winemakers from each winery, and both teams thoroughly enjoyed the flavors created with each wine. It remains a favorite example of the camaraderie and community that make Walla Walla wine country special.

Greg’s Final Instructions

• Fresh herbs make all the difference.
• Let the wine and aromatics do the work.
• Enjoy with family, friends, and a beautiful glass of Sauvignon Blanc.

Recommended Pairing: Enjoy with a glass of Pepper Bridge Winery 2025 Sauvignon Blanc.