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Watermelon-Ribeye Pintxos with Setena Red - $18.50 Garnacha (Terra Alta, Spain)  Ingredients: (makes 8 pintxos) 1 seedless watermelon 1 6-8 oz. prime ribeye steak 7 pitted olives, kalamata or manzanilla 3 oz. fresh goat cheese 1 sprig fresh marjoram Extra virgin olive oil Salt and black pepper

For the steak— Season steak liberally with salt, pepper and oil liberally, set aside for 15 minutes to bring closer to room temperature. Cook steak as preferred, in a pan or on the grill. Set aside for 10-15 minutes to let the meat rest before slicing.

For the watermelon— Cut watermelon into about 1 inch square cubes. Season with a drizzle of olive oil, salt and pepper.

For the olives— Roughly chop olives just enough that they are still full of their integrity yet can easily lay on the plate.

Mix with olive oil and spoon four piles on the plate. Slice the steak. Take a skewer and first spike it on to the watermelon, follow it with a slice of steak (fold the slice in half before skewering if too large). Place each on an olive pile, crumble a few pieces of goat cheese on top of the meat. Finally place 2 or 3 tiny marjoram leaves on pintxo for garnish and a nice finishing flavor. Drizzle with olive oil, salt and pepper to finish.

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Meet the Chef— Ryan Bartlow of Bar Carrera in New York City A native born Chicagoan, Chef Ryan Bartlow graduated from the culinary school of Kendall College and launched his career in the kitchen of famed chef Michael Kornick, in his flagship restaurant, MK, before moving to the acclaimed Carrie Nahabedian's Naha.

Next Ryan relocated to San Sebastian, Spain, where he worked with three star michelin chef Pedro Subijana at his restaurant, Akelarre. At Akelarre, Ryan learned the modern techniques of the Spanish gastronomic movement as well as the long-treasured traditional basque dishes, and also traveled extensively to immerse himself in local culture, cuisine, and flavors. Ryan returned to Chicago for the opening of Chef Grant Achatz's Alinea restaurant before taking a position in New York City as sous chef to the legendary Sam Mason at Tailor restaurant (and appearing beside him in Iron Chef). Now Ryan is in his element at Spanish tapas restaurant Bar Carrera, preparing mouthwatering dishes for his quickly-expanding fan base. Bar Carrera is the Oriel team's favorite spot to gorge on tapas and sip Oriel wines. It boasts locations in both SoHo and the East Village of New York City, and features Oriel's Setena Red on their esteemed wine list.

“...What if you could walk into any wine store or restaurant and select a wine from any of 9 countries and dozens of appellations and feel confident that you were getting not only high quality wine but also good value? That's the promise of Oriel.”  —Wine Enthusiast Magazine