2087 Broadway
Grand Junction, Colorado 81507
866-312-WINE (9463) or 970-255-1471
Fax: 970-255-0483
E-mail: info@tworiverswinery.com Directions & Map to the Winery: here


The ART CENTER GUILD presents: Music in the Grapevines 2017 Summer Concert Series.

Concert Dates:
May 16th Stray Grass~Acoustic Bluegrass, American, Rock "n" Roll

June 20th North Fork Flyers~ American Songbook,Jazz Standards, Reggae, Ballads

July 18th John Bayley ~ Sweet Island Reggae, Calypso, Folk

August 15th Bryan Savage~ Smooth Jazz, Saxophone, and Flute

Gates open at 6:00pm, Concerts start at 7:00pm. Tickets are $15 and may be purchased at the Grand Junction Art Center or Two Rivers Winery.

Two Rivers wines will be available for purchase at concerts. Bring a picnic, watch the sunset and enjoy the show!

Barrel Into Spring Recipes

Pão de queijo (Brazilian Cheese Balls)

1 cup whole milk
1/2 cup vegetable oil
1 teaspoon salt
10 ounces tapioca flour (about 2 cups)
2 large eggs
1 to 1 1/2 cups grated Parmesan

1.Heat the oven: Arrange 2 racks to divide the oven into thirds and heat to 450°F. Line 2 baking sheets with parchment paper or silicone baking mats.
2.Boil the milk and oil: Place the milk, oil, and salt in a medium saucepan and bring to a gentle boil over medium heat, stirring occasionally. Remove from heat as soon as you see big bubbles coming through the milk.
3.Add the tapioca flour: Add all of the tapioca flour and stir with a wooden spoon until you see no more dry tapioca flour. The dough will be grainy and gelatinous at this point.
4.Cool the dough: Transfer the dough to the bowl of a standing mixer fitted with a paddle attachment. (Alternatively, you can finish the dough by hand. Be prepared for a work-out.) Beat the dough for a few minutes at medium speed until it smooths out and has cooled enough that you can hold your finger against the dough for several seconds. There may be an oily slick that is not fully incorporated.
5.Beat in the eggs: With the mixer on medium speed, beat the eggs into the dough one at a time, waiting until the first egg is fully incorporated before adding the second. Scrape down the sides of the bowl as needed.
6.Beat in the cheese: Beat in the cheese on medium speed until fully incorporated. The resulting dough will be very sticky, stretchy, and soft with a consistency between cake batter and cookie dough. It will not be completely smooth.
7.Portion the puffs: Have a small bowl of water ready. For small puffs, scoop the dough by level tablespoons onto the baking sheets, spacing them about 1 1/2-inches apart (24 per baking sheet). For larger puffs, scoop the dough with a small (1 ounce or 2 tablespoon) ice cream scoop, spacing them about 2-inches apart (12 per baking sheet). Dip your scoop in water between scoops to prevent sticking.
8.Bake the puffs: Place the baking sheets in the oven and immediately reduce the heat to 350°F. Bake for 15 minutes. Rotate the baking sheets between racks and from front to back. Bake until the puffs have puffed, the outsides are dry, and they are just starting to turn golden-brown on the bottoms, 10 to 15 minutes more. (The tops will not brown much.) Cool for a few minutes and eat warm.

Shrimp Marinated in Paprika, Garlic and Thyme

1/4 cup canola oil
2 tablespoons Spanish paprika
6 cloves garlic, finely chopped to a paste
3 tablespoons finely chopped fresh thyme leaves
3 pounds of shrimp, peeled and deveined
Salt and freshly ground black pepper
Whisk together the oil, paprika, garlic and thyme in a large bowl; add the shrimp and toss to coat the shrimp in the mixture. Cover and let marinate in the refrigerator for 30 minutes. Preheat oven to 400 degrees. Place shrimp on a lightly oiled baking sheet in a single layer, salt and pepper to taste. Roast 8-10 minutes dependent on the size of your shrimp. Cook until just pink and firm.

Spanish Shrimp Cocktail Sauce

½ cup of ketchup
½ cup of roasted red pepper puree
2 tablespoons of horseradish
2 tablespoons of roasted garlic
½ lemon
2 tablespoons of Sherry wine

In bowl combine ketchup, roasted red pepper puree, horseradish, roasted garlic, a dash of Worcestershire, lemon, and Sherry. Chill and serve.

Spanish Chicken

3 pounds boneless skinless chicken thighs
Olive Oil
1 thinly sliced onion
4 cloves minced garlic
1 cup quartered queen Spanish olives
2 cups diced tomatoes
4 oz finely diced Spanish (cured) chorizo
1 cups dry white wine
3 cups chicken stock
¼ t saffron
Salt & pepper

Season chicken liberally with salt and pepper. Brown in small batches in a large Dutch oven. Set aside. Add garlic and onions to pan stirring till soft. Add wine and reduce by half scraping browned bits from the bottom of the pan. Add tomatoes, stock, chorizo, saffron and olives and bring to a simmer. Add chicken. Cover and bake at 350 for an hour and 15 minutes. Serve over rice or polenta.

Apricots with Herbed Goat Cheese

40 dried Blenheim apricots
4 oz Goat cheese
1/3 c finely chopped basil
1 cup chopped pistachios
2-4 tablespoons milk

Combine goat cheese and milk to thin so it’s a soft consistency. Add basil.
Top apricots with goat cheese mixture.
Sprinkle with pistachios and drizzle with honey.

For more information or to schedule a special event of your own,
call 866-312-9463 (866-312-WINE) or E-mail us at:

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