Karin and Justin Warnelius-Miller, the owners of Garden Creek Ranch Winery in Geyserville, embody a different kind of love story this Valentine’s Day. Rather than dining at a lavish restaurant or exchanging gifts, they prefer quiet meals at home. According to Karin, “We don’t celebrate Valentine’s Day because every day is good,” highlighting their simple and meaningful approach to life.

Their bond runs deep, rooted in their shared Swedish heritage and an intertwined upbringing amidst picturesque vineyards in Alexander Valley. Karin’s family emigrated from Sweden when she was a child. A fateful visit to the Swedish Consulate in San Francisco led her father to a job posting at Garden Creek Ranch, where Justin’s mother had put it. This connection had deeper implications, as both families cultivated traditional Scandinavian cuisine using fresh ingredients grown on-site.

Karin recalls the rich culinary environment they grew up in: “We were so lucky to grow up with exquisite food.” Her memories include her mother experimenting with homemade cheeses, and they continue to pass down those cherished recipes, frequently filling their home with Swedish dishes distinguished by the flavors of dill, horseradish, and cardamom.

Amidst everyday meals, they enjoy Swedish cuisine beyond the typical Ikea meatballs. Karin stresses, “People have certain ideas of what Swedish cultural food is,” indicating that genuine Swedish food includes a variety of everyday comforts wrapped in the term "husmanskost." Justin even humorously mentions the hot dogs his family would fry, acknowledging their role in family meals despite their simplicity.

For special occasions, Karin draws inspiration from her collection of Swedish cookbooks, creating meals that reflect the season, often relying on robust winter ingredients. A favorite dish includes potato cakes paired with a beet salad and a delicately flavored Jerusalem artichoke soup. As a dessert, she recommends a rhubarb crumble with vanilla ice cream, creating a well-rounded midwinter Scandinavian feast.

Karin explains that their culinary philosophy resonates with the Swedish concept of “lagom,” which suggests that contentment arises from appreciating the simple pleasures in life. She states, "Enjoyment comes from sitting here with who you love and (doing) what you love to do." This mindset drives them to cherish daily life and meals with family, finding profound satisfaction in the rhythms of their shared routine.

Recipes

Toast Skagen

Ingredients

• 1 pound small, cooked shrimp (30-40 count), peeled and deveined
• Small bunch of dill
• ¼ medium red onion
• 3 tablespoons mayonnaise
• 2 tablespoons crème fraîche
• Kosher salt
• 2 Meyer lemons, 1 cut into wedges, 1 left whole
• 1 French baguette, such as Acme Bread
• Olive oil
• Trout roe caviar

Instructions

1. Finely chop ¼ cup of dill and red onion.
2. Coarsely chop the shrimp, mix with onion and dill, then add lemon zest and juice.
3. Stir in mayonnaise, crème fraîche, and salt. Chill for 30 minutes.
4. Preheat oven to 275°F. Slice the baguette, brush with olive oil, and toast for 10 minutes.
5. Top toast slices with the shrimp mixture and garnish with trout roe and dill. Serve with lemon wedges.

Potato Cakes with Caviar and Beet Salad

Ingredients

• 2 pounds red beets, medium-sized
• Juice of 1 Meyer lemon
• Salt and pepper
• For the potato cakes:
  • 1 1/3 pounds potatoes, peeled and shredded
  • 4 green onions, minced
  • 4 eggs
  • ¼ cup quick cook oats
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon grated nutmeg
  • 2 tablespoons olive oil
• To serve:
  • 2 tablespoons minced fresh chives
  • 2/3 cup sour cream
  • 1 ounce jar trout roe caviar

Instructions

1. Bake beets at 350°F for about 30 minutes until tender. Cool, peel, and cube.
2. Combine potatoes, green onions, eggs, oats, thyme, nutmeg, salt, and pepper in a bowl.
3. Heat olive oil in a skillet; form and fry potato cakes for 3-4 minutes on each side until golden.
4. Top each cake with beet salad, trout roe, and chive sour cream. Serve immediately.

Jerusalem Artichoke Soup

Ingredients

• 2 pounds Jerusalem artichokes (sunchokes), peeled and cubed
• 2 large leeks, sliced and rinsed
• 2 cloves garlic, chopped
• 2 teaspoons salt
• 4 cups water
• 1 red beet
• ⅓ cup light cream
• Salt and pepper
• 1-2 cups vegetable oil for frying

Instructions

1. Combine artichokes, leeks, garlic, salt, and water in a pot. Simmer for 15 minutes.
2. Puree the soup until smooth, return to the pot, add cream, and season.
3. Fry beet ribbons until curled and crispy, using paper towels to drain excess oil.
4. Serve the soup garnished with beet ribbons, and pair with Garden Creek’s Chardonnay.

Through their culinary creations, Karin and Justin keep their heritage alive, enriching their family life with cooking that’s steeped in tradition and love.