Celebrate with a Black Eyed Susan and a Chocolate Puddle Cake, You Go GIRL!

The proprietor of Stonestreet Stables, home to Rachel Alexandra, the filly who put the boys to shame today in the Preakness Stakes is known to many as the man behind Kendall-Jackson wines. Jess Jackson and his wife Barbara Banke are the co-proprietors of Jackson Family Wines, one of the most respected and highly-acclaimed group of wine brands in the world and remain one of the few family-owned wineries of any size in America by focusing on producing the highest quality wines. Jess and Barbara are very generous patrons of many charitable ventures throughout the world. They have been our host vintner at an event in Jackson which I chaired and also donated weekends at their vineyards and cases of their luxury wines which allowed us to raise thousands of dollars for those in need.

The Jacksons are the proud owners of the first filly to win the Preakness since 1924. Rachel Alexandra not only ran with the boys, she beat all twelve of them at Pimlico. Holding off a late charge by Derby winner Mine That Bird, she captured the middle jewel of the Triple Crown today by a length. Jockey Calvin Borel, who rode Mine That Bird in the Derby, remained with Rachel Alexandra who he had guided to wins earlier this year and took her to the winner’s circle in her sixth straight victory.

CHEERS to you Rachel Alexandra – You Go Girl!

And to Jess Jackson, Barbara Banke, and Calvin Borel

Pimlico's Black Eyed Susan Drink

1oz Vodka

1oz Rum

1/2 oz Cointreau

6 oz Orange Juice

3 oz Pineapple Juice

Combine ingredients and stir together. Pour over crushed ice.

Garnish with a pineapple, orange slice, and a cherry

Warm Chocolate Puddle Cakes

Serve with Kendall-Jackson Port

6 Tbsp. unsalted butter
8 oz. semisweet chocolate, chopped
2 large eggs
2 large egg yolks
1⁄3 C. sugar, plus additional sugar
1 Tbsp. Kahlua coffee liqueur, plus additional liqueur
1⁄3 C. all-purpose flour
1⁄2 C. heavy cream
Preheat the oven to 400°F. Heavily butter and lightly flour six 4-6 oz. ramekins. Knock out the excess flour. In a double boiler over simmering water, melt the butter and chocolate. Remove from the heat and set aside.

In a large bowl, whisk together the eggs, egg yolks, and the 1⁄3 C. sugar; stir in 1 Tbsp. coffee liqueur. Whisk in the chocolate mixture, then fold in the flour. Divide the batter evenly among the ramekins. Place the ramekins on a baking sheet and bake until firm at the edges and glossy and barely set in the center, 9 to 11 minutes. Remove from the oven and let cool for 10 minutes in the pan. In a deep bowl, beat the cream until soft peaks form. Add additional sugar and coffee liqueur to taste. Run a sharp knife around the edges of the cakes to loosen them. Invert each cake onto one of 6 small plates and top each with a dollop of the whipped cream.