Food & Wine — Riesling

We officially kick off summer celebrating with one of the best ways we know how as Americans, with friendly gatherings and BBQ. This recipe takes an American classic and kicks it up with fusion toppings and favorite local flavors. Try these dogs one at a time or throw a potluck and serve all four! Luckily baseball season lends to more opportunities to try more topping combinations. Hot diggity dog, summer is going to be tasty.Start by cooking your chosen franks with your preferred method; boil, grill, campfire, etc. We chose to broil our franks in the oven for approximately 7...

  We continue the inspiration of Anthony Bourdain on a second recipe which is linked to the region where he was last found. (View previous recipe here). Bourdain died in Kaysersberg, France which is a small village in the Alsace region of France. It shares a border with Germany and has a thriving wine and food culture. Although he has been known to dine in the fanciest restaurants in the world, Bourdain's roots are traced to street food and simple dishes that represents the terrior and tell stories. Choucroute Garnie is a classic Alsatian recipe for preparing sauerkraut and sausages....

As the sky brightens with the change of the season, more of our favorite produce hits it’s peak for ideal enjoyment. For this recipe, we scoured the outdoor market, Marché Saxe-Breteuil, in Paris with local chef Marthe Brohan for quality ingredients. When it comes to salads, great produce really is key since the fruits and/or vegetables themselves are being showcased. This composition of fruits may seen unusual but the balance of creamy avocados, tart kiwis and cherry tomatoes balances out in a very harmonious way. The honey drizzle and goat cheese chunks just amplify this creamy, sweet and tart flavor...

Counting down the days to Thanksgiving or upcoming holiday dinner parties and overwhelmed with which wine to pair with your dishes? Let the Bottle Shop guide you to master the holiday table and giving you more time to entertain. After all, our main philosophy is that wine is food. If you are really short on time, grab a few bottles of this Pinot Noir and you are all set.  Remember, no single wine is going to be perfect with the variety of food you are serving. So pick a few versatile styles that will work with your dishes. Here is the game...

Fresh and locally sourced ingredients transcend through the art of cooking. Alice Waters, the American chef that pioneered such culinary philosophy is right on target. At her restaurant Chez Panisse, their specialty is transforming a simple ingredient to something amazing. Her pairing of radishes with herb salad was simple to the eye but the taste is beyond words. A crisp clean bite, followed by a hint of spice, pepper and a grassy note. We may not have Chez Panisse in Southern California, but we have access to great local produce. The folks at Uncommon Good, a local non-profit organization with an urban...