NH Family Recipes

“Local,” “organic,” and “sustainable”

These may be buzz words to some, but they’ve always been a part of the Newsome Harlow family. We bring a raw and luscious earthiness into our kitchen with the love of eastern cultures and southern heritage as well as our own spins on classic dishes. We specialize in pairing dinners that incorporate fresh, local ingredients to highlight Scott’s artisan wines.

We have so many great recipes straight from our kitchen to you. Pair each recipe with our wine and you'll have a meal worthy of the Last Supper!

2021 Winter Wine Club - Recipe Bundle

The OG Zinfandel Rat Pack - Recipe Bundle

The Dysfunctional Family - Recipe Bundle

2019 Rose | Melanie’s Famous Fried Chicken

2019 Sauvignon Blanc | Crab Cakes

2018 Fume Blanc | Grilled Scallops with Paprika and Cilantro Salsa

2018 Foothill Zinfandel | Slow Braised Lamb Meatballs with Cinnamon, Tomatoes and Rosemary

2018 Viognier | Curried Butternut Squash Soup with Coconut Milk

2018 Derailed | Sloppy Joes

2018 Big John Zinfandel | Most Delicious, Most Simple Grilled Tri-Tip in a Pinch

2018 Barbera | Easy Asian Pork Belly with Soy Sauce, Brown Sugar and Sesame Oil

2018 Wild Child | Mediterranean Chicken with Sundried Tomatoes, Artichokes and Kalamata Olives

2017 Syrah | Baked Meatballs with Tomato Ginger Jam

2017 Roland Rosario Zinfandel | Teriyaki Grilled Flank Steak

2017 Donner Party Zinfandel | Easy Chicken Mole

2017 Carignane | Skewers of Charcuterie

2017 Shake Ridge Zinfandel | Easy Lamb Roast with Rosemary, Thyme, Garlic and Baby Potatoes

2017 Petite Sirah | Lava Cake

2017 Meritage | Lamb Sliders with Mint Chutney

2017 The Deviant | Charcuterie Plate

2017 Drama Queen | Winter Salad of Dried Cherries, Pecans, Blue Cheese and Apples

2016 TBT Primitivo | Cheese and Meat Pairing

2016 TBT Malbec | Sliders with Chimichurri Sauce

2016 TBT Barbera | Braised Collard Greens with Ham Hock and Fire Roasted Tomatoes

2016 Merlot | Baked Mediterranean Feta Dip

2016 Cabernet Sauvignon | Grilled Flank Steak with Goat Cheese, Fig Jam and Red Bells on Baguette