Thyme Scented Pinot Noir Buerre Rouge

Recipe Courtesy of Gaylord Opryland Resort Executive Chef Michael Swann.

Serve with Grilled Natural Filet of Beef- Harris Ranch Barrel Cut filet
Paired with Pan Seared Chesapeake Bay Striped Bass.

Serve with Grilled Natural Filet of Beef- Harris Ranch Barrel Cut filet
Paired with Pan Seared Chesapeake Bay Striped Bass.

*Recipe made exclusively by Michael E. Swann, Executive Chef, Gaylord Opryland Resort and Convention Center*.