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Merka & Old Reliance Rd

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Succotash (The perfect dish for all the vegetables being harvested in The Vineyard District)




  • 4 strips of bacon julienne and render out the fat to cook the vegetables reserve the bacon bits for the end
  • 1 cup minced yellow onion
  • 2 cloves minced garlic 1 tsp
  • 2 red bell peppers small diced
  • 10 ounces baby lima beans or whatever bean you are currently harvesting or have available
  • 3 cups fresh corn kernels - 4 ears oil and grill, then remove from cob
  • 1 cup fresh sliced okra rounds cut into ½ inch slices
  • ½ cup Messina Hof Serenity or Messina Hof dry white wine
  • Salt and pepper to taste
  • 1 tbsp fresh julienne basil


  1. Render the julienne bacon (reserving the grease to sauté your vegetables)
  2. Remove the bacon bits to a separate plate
  3. Add the bacon fat back to your sauté pan, turn on medium heat
  4. Sweat the onion, garlic, and red bell for 5-6 minutes until onion is translucent
  5. Next add the beans, corn, and okra. Cook for another 4-5 minutes
  6. Finish with Messina Hof Serenity, salt + pepper, and the bacon bits
  7. Sprinkle on the julienne basil right at the end

Recipe Notes

Note: This dish can be served hot or cold. If serving cold, toss in your favorite citrus or Italian vinaigrette. I prefer most of my vegetables raw, so I add the raw diced bell pepper and the raw okra last after the rest has been cooked in the bacon renderings. – Merrill Bonarrigo

Inspired by Executive Chef Chris Shepley of The Vintage House Restaurant features vineyard cuisine and locally grown fresh from the garden produce in his recipes. He conducts Cooking Parties with the Chef on the third Sunday of each month at Messina Hof Winery.

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