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STEAK SANDWICHES WITH FETA AIOLI

*You can use any steak you want really, I found small strip steaks that fit English muffins perfectly, but if that’s proving difficult you can always slice the steak to the amount you want on each sandwich. Serves 4 INGREDIENTS 2 tablespoon olive oil 4 NY strip steaks, about 4...

CHILLED SEAFOOD SALAD

*This recipe makes a light easy meal mid-week or unique salad to bring to a pot luck, leftovers make an impressive ‘desk lunch’ Serves 2-4 INGREDIENTS 1 fennel bulb, cored, fennel fronds reserved 1 bunch radishes 1/2 red bell pepper, chopped 2 medium tomatoes, chopped zest and juice of one...

JULY DIRT CLUB – UNIQUE ITALIAN WHITES

The story of wine is often one of the underdog. Some of today’s hottest grape varieties and growing regions were seriously passé in the not so distant past. Chablis, rosé, and Lambrusco, they’re all items that today’s wine shops need to not only carry but to enthusiastically represent in order...

JUNE DIRT CLUB – CLOS CIBONNE

Ah, Provence. This picturesque Mediterranean region is one of the best known in all of France. Yet it’s more for its beaches and effusive sunshine than its winegrowing culture that Provence is on most people’s radar. Lately, though, as the worldwide thirst for rosé has exploded, this historic capital of...

JUNE THIRST CLUB - XARMANT TXAKOLI 2017

            STORY Many of the wine world’s most peculiar and interesting wines come from regions that boast a rich and powerful local culture apart from–and often at odds with–that of their home nation. This month’s selection comes from one of the most unique corners of...

SPANISH MUSSELS WITH SERRANO HAM

*This recipe allows for a lot of playing around. You can substitute different ingredients depending what you have on hand. You can use clams instead of mussels, you can use onions or scallions instead of shallots, you can use chorizo instead of ham, you can add tomatoes or roasted red...

SAVORY DUTCH BABY WITH BACON AND GREEN ONIONS

Serves 2 INGREDIENTS 1 tablespoon butter, melted 2 large eggs 2⁄3 cup milk 1⁄3 cup flour 1 1/2 tablespoons cornstarch 1⁄4 teaspoon kosher salt and pepper 4 slices bacon, chopped 4 green onions, chopped (use ramps if in season) 4 oz ricotta 1 tablespoon chives, chopped finely 1 teaspoon honey...

JUNE THIRST CLUB – MANZONE ROSATO 2017

STORY: In a market now flush with pink wines, the best and most intriguing bottlings must not only refresh one’s palate but also speak of its grape variety and region in order to set themselves apart. In the best Bandol rosés for example, one can taste the wild edge of...

MAY THIRST CLUB – CASCINA PACE LANGHE NEBBIOLO 2015

STORY: There are few grape varieties that most wine lovers would find consensus in deeming truly noble. Yet Nebbiolo, the grape that makes up two of Italy’s most revered and cherished red wines–Barolo and Barbaresco–is surely one of them. The best expressions offer incredible perfume and finesse, yet with considerable...

MAY THIRST CLUB – SŒLLNER DANI ROSE 2017

STORY: Perhaps when the time comes to reach for a saline, thirst-slaking rosé, if you’re like me, your first thought drifts off to Provence. And they still make more rosé there than nearly anywhere else. Yet, as the masses have fallen under the spell of this glorious category of vinous...

CLUB DIRT MAY 2018

Staying in the Golden State, we’ll be exploring another exciting producer making fiercely unique wines in northern Mendocino County. As with many of our favorite California winemaking projects, Onward Wines is in effect a négociant project, in which the winemaker is purchasing grapes from trusted growers and in turn making...

HERBED DEVILED EGGS WITH MUSTARD CAVIAR

*These pretty little eggs make a wonderful springtime snack, hor d’oeuvres, or Brunch item. Mustard Caviar, or pickled mustards seeds, are easy to make and give an elegant and vibrant touch to the eggs as well as a very pleasant pop! This recipe makes more than you need but they...

CRISPY CHICKEN THIGHS WITH WALNUT ROMESCO

Serves 4-6 INGREDIENTS For the Romesco: 2 garlic cloves, peeled 1⁄4 cup olive oil, plus more if needed 4 oz roasted Piquillo peppers, drained (or substitute regular roasted red peppers) 1⁄2 cup walnuts 2 tablespoons water 1 tablespoon tomato paste 1 tablespoon sherry vinegar 1 teaspoon smoked paprika 1 teaspoon...

Radical Swiss Cheese Tasting with Lukas from Jumi Cheese

Radical Swiss Cheese Tasting with Lukas from Jumi Cheese   Join Swiss chef turned cheese fanatic Lukas on Saturday from 1-4pm to learn about the new darlings of the Dedalus Cheese Counter. Emmentaler–that holey, pliable melting cheese–is synonymous with west-central Switzerland. In the Emmental Valley, the nefarious Swiss Cheese Union...

THURSDAY TASTING: TOMALES FARMSTEAD & INCONNU WINE

Every Thursday at Dedalus we open up a selection of bottles that we are excited about. This tasting is from 4-7pm and is totally free! This week is a little different, we have two tastings happening at the same time! One is a selection of cheeses from Tomales Farmstead Creamery. The...

This Week At The Food Counter

UNDERGROUND MEATS ARRIVAL Remember Underground Meats, the pink-labeled cacciatorini from Madison, Wisconsin? “Buy curious” is the model of chef and co-founder Johnny Hunter, who operates a restaurant, butcher shop, catering company, and charcuterie kitchen in Wisconsin’s booming foodie capital. When I toured his operations last fall, I was bowled over...

APRIL DIRT CLUB

Like many of our most cherished California winemaking projects, Lioco Wine Company was born from a desire to present a more elegant, nuanced face of California wine. Partners Kevin O’Connor and Matt Licklider grew fatigued by the blockbuster, uber-concentrated wines being produced across the state in the early 2000s. They...

APRIL THIRST CLUB - D'AUPILHAC COTEAUX DU LANGUEDOC ROUGE 'LOU MASET' 2016

STORY: France’s southerly Languedoc region has long been derided as a source of low-quality, bulk wine that historically was seen as having little more potential than quenching your thirst in local bistros. But no more. This will be the third time in 2018 a wine from the region makes it...

RED WINE BRAISED BEEF BRISKET

Red Wine Braised Beef Brisket Serves 6 *Adapted from a Food & Wine recipe INGREDIENTS 2 ½ lbs beef brisket, fat trimmed 2 cups dry red wine 1 cup red wine vinegar 2 stems fresh rosemary 2 tsps whole peppercorns 2 garlic cloves, thinly sliced 1 medium red onion, thinly...

April Thirst Club - Brand Pfalz Riesling Trocken 2016

STORY: Just over the border from Alsace, you’ll cross into Germany’s Pfalz region, one of the world’s most crucial sources of top-tier Riesling. The region, with its particular microclimate, has historically produced some of Germany’s most prized expressions of this noble (yet often derided) variety. More recently, as wine drinkers...