In addition to playing himself in "Sideways," Sanford Winery & Vineyards tasting room manager Chris Burroughs is an accomplished cook.

Here are two of his recipes, along with his wine-pairing suggestions for each dish.

Either would make a good Oscar Sunday dinner.

Burroughs loves pasta, low-carb trends be darned.

(If you don't like or can't find fresh rosemary, substitute the herb of your choice, he says.)

Wine pairing: Sanford Winery's 2002 Santa Rita Hills chardonnay or a "light red, like a young sangiovese."

Pasta with Chicken and Rosemary-Pine Nut Cream Sauce

1/2 cup toasted pine nuts

3 boned, skinned chicken breast halves

2 cups chicken broth

2 tablespoons butter

1 large shallot, minced

2 tablespoons flour

11/4 cup half-and-half

1/2 cup Parmesan cheese, grated

5 3-inch sprigs fresh rosemary, leaves removed and chopped, plus extra sprigs for garnish

Salt and freshly ground pepper, to taste

1 1-pound box penne or orchiette pasta

Scatter the pine nuts across a cookie sheet and toast in a 350-degree oven for 3 minutes. Set aside to cool.

Poach the chicken breasts in a covered pot in which the chicken broth has been brought to a simmer, about 15 minutes.

Remove the chicken from the broth and allow to cool.

Reserve the broth for soup; cut the chicken into bite-size pieces.

Melt the butter in a heavy sauce pan. Add the shallots and saute until soft.

Whisk in the flour and cook, stirring constantly, for 2 or 3 minutes. Slowly whisk in the half-and-half.

Cook the sauce over medium heat, whisking constantly, until thick.

Add rosemary and remove the sauce from the heat.

Stir in the Parmesan. Add half of the pine nuts.

Process the sauce in a blender or food processor until smooth.

Return the sauce to the sauce pan and stir in the chicken, salt and pepper.

Cook the pasta al dente (see box for directions, if needed). Drain. Put the cooked pasta in a large bowl, add the sauce and stir.

Serve each plate sprinkled with some of the remaining pine nuts and garnished with rosemary sprigs, if desired.

Pass additional Parmesan cheese and cracked pepper.

Any kind of chop, steak or chicken breast may be used for this recipe, although you'll need to adjust amounts and cooking times accordingly.

Dried figs or cherries may be substituted for their fresh counterparts, which are still several months away from availability.

To rehydrate dried fruit, use the same method detailed below for plumping up dried chipotle peppers.

Wine pairing: 2001 Santa Rita Hills pinot noir.

Venison Medallions in Chipotle-Fig Reduction Sauce

2 dried chipotle peppers, stems and seeds removed

3 medium shallots, minced

4 tablespoon unsalted butter, divided

2 tablespoon olive oil, divided

11/4 pounds venison medallions or chops (enough for 4 to 5 ounces per serving), or 4 split boneless chicken breasts

1/2 cup red wine

1/2 cup beef broth or stock

1 wedge Ibarra Mexican chocolate (about 1/8 wheel)

4 figs, minced

Soak the chipotle peppers in hot water, covered, for about 20 minutes. Drain.

When the chilIes are cool, dice them finely.

In a heavy (preferably cast-iron) skillet large enough to hold your medallions, chops, steaks or chicken breasts, saute the shallots in 1 tablespoon each of the butter and olive oil. Stir over medium heat until the shallots are tender and golden, about 6 minutes. Remove the shallots with a slotted spoon and set aside.

To the same pan, add another tablespoon each the butter and olive oil and cook over medium-high heat until smoking. Add the medallions, chops or chicken breasts and sear on both sides.

Turn down the heat and cook until just before they are quite done. Remove them from the pan and place them in a tent made from aluminum foil to continue cooking using their own trapped heat.

To the pan, add the red wine ("The $5-a-bottle stuff will work fine," Burroughs says) and the cooked shallots. Over medium-high heat, reduce the liquid by half. Add the broth or stock, the chocolate, the minced chipotles and the figs and reduce the sauce by half again.

Add more stock if the mixture seems too thick.

To finish the sauce, whisk in the remaining 2 tablespoons of butter until the sauce is smooth.

Serve the sauce spooned over or under the medallions, accompanied by either soft polenta with Parmesan and sauteed broccoli rabe, or potato/celery root puree and sauteed fresh spinach.