Butternut Squash–Chestnut Soup with Caramelized Pears

Here’s another great recipe from Candle 79 Cookbook: Modern Vegan Classics from New York’s Premier Sustainable Restaurant by Joy Pierson, Angel Ramos, and Jorge Pineda (Ten Speed Press). 1 cinnamon stick 1 whole nutmeg, halved 1 stalk lemongrass, chopped 2 cardamom pods 1 (1-inch) piece of fresh ginger, peeled and chopped 2 dried chipotle chiles… Continue reading Butternut Squash–Chestnut Soup with Caramelized Pears

Goat Cheese Grits with Rosé Wine

Despite their versatile, fruity flavor, rosé wines are often overlooked. France is the leading producer of rosés, but Spain, Portugal, Australia, Italy and the United States also offer plenty of varieties. The warmer weather of spring and summer is the perfect opportunity to uncork a bottle of this so-called “patio-wine” to enjoy with a meal.… Continue reading Goat Cheese Grits with Rosé Wine

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Spring Sparklers & Mango Sorbet

Spring has finally sprung and summer is right around the corner. What better reason to celebrate? Sparkling wines are the perfect pour for a festive gathering and can be paired with all kinds of seasonal favorites, from appetizers to entrees to desserts. Drier varieties are fantastic with cocktail-hour offerings like spring rolls, mini crab cakes,… Continue reading Spring Sparklers & Mango Sorbet

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Steak Salad with Tomatoes, Parmesan, and Dijon Vinaigrette

Here is our second recipe from 100 Perfect Pairings: Small Plates to Enjoy with Wines You Love that author Jill Silverman Hough wanted to share with our readers for summer. Steak Salad with Tomatoes, Parmesan, and Dijon Vinaigrette Pair with Zinfandel From “100 Perfect Pairings: Small Plates to Enjoy with Wines You Love” by Jill… Continue reading Steak Salad with Tomatoes, Parmesan, and Dijon Vinaigrette

Kuma Inn

The first week of the New Year is the slowest one for restaurants. We eat out then to show support and take advantage of the lower crowd levels. We also wanted to ring in the year with a toast to one of our all-time favorite wine makers Tony Coturri. We made our way to Kuma… Continue reading Kuma Inn

Pierre Morey Meursault and Coq Au Vin Blanc

For Pierre Morey – the former (and legendary) winemaker of Domaine Leflaive, and proprietor of his own Domaine Pierre Morey in Burgundy, France – farming biodynamically (his vineyards Biodyvin certified since 1997) is a matter of stewardship: turning over vineyards from one generation to another at the peak of health and productivity. Morey is particularly… Continue reading Pierre Morey Meursault and Coq Au Vin Blanc

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