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Go Nuts for Honeynut Squash

Posted by Monica Yu on

Go Nuts for Honeynut Squash

In case you haven't noticed, Honeynut Squash is the new Fall sensation. Whether you first spotted the cute little baby at Trader Joe's or Blue Apron, we highly recommend this produce for your Fall dinner table. Similar to a butternut squash  but smaller, this one has a sweeter and has a nuttier flavor. Pair this savory and nutty vegetable dish with a clean and crisp Sauvignon Blanc from the Loire Valley or Pinot Noir. Soy Garlic Roasted Honeynut Squash Recipe Ingredients: 2-3 Honeynut butternut squash, cut into 3/4-1 inch cubes 1 tablespoon olive oil 1 tablespoon Mirin rice wine 1 tablespoon rice...

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Watermelon Carpaccio & Feta Salad

Posted by Leo Coulourides on

Watermelon Carpaccio & Feta Salad

Get into the patriotic spirit with this red and white striped salad! Watermelon, feta and balsamic glaze may seem like an unlikely combination, but it is surprisingly amazing. The sweetness of the melon with the freshness of the herbs and saltiness of the cheese makes for a delightful combination of flavors. This salad is easy to make and brings a little bit of the Mediterranean to your Independence Day celebration. Try this salad with a crisp Pinot Gris from Adelsheim Williamette Valley or Smith-Madrone Riesling. The fruity bouquets of these wines mixes well with the flavor of the fresh watermelon. The...

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Roasted Radishes and Carrots

Posted by Monica Yu on

Roasted Radishes and Carrots

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...

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Port Calling

Posted by Monica Yu on

Port Calling

Port you say? What many generations of people used to embrace is now becoming less dominate in the American food scene. You capture a glimpse of it on the after dinner drink menu or in Grandma's shopping cart on Wednesday afternoons. Like fashion, wine trends may come and go, Port however paved the way for the fortified wine category. It still remains as one of the most iconic and recognizable wines in the same context as Bordeaux and Sherry.  Port "styled" wines can be made around the world, however real Port is made in the Douro Valley in Portugal, named after...

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Spring Pea Easter Frittata

Posted by Leo Coulourides on

Spring Pea Easter Frittata

Spring has finally arrived with longer days and a blissful breeze in the air. Now that the sunshine encourages us to be more inclined to start our mornings with freshness and excitement, this frittata is an excellent way to get going or to feed a family on Easter Sunday. If you're a fan of creating blown out Easter Eggs with your family, it can be hard to know what to do with all that left over scrambled egg. This frittata  is the easiest way to make use of that egg while your family creates festive colorful orbs with the hollowed...

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