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FARRO AND ROASTED CARROT SALAD WITH WHIPPED FETA

Serves 2 as a Vegetarian Main or 4 as a side dish *From the Six Seasons cookbook by Joshua McFadden Ingredients 1 1⁄2 cups whole-milk ricotta Kosher salt and freshly ground black pepper 1⁄4 cup Extra-virgin olive oil, plus more as needed 1⁄2 pound carrots, trimmed, peeled, and cut into...

ROASTED BEET SALAD WITH DUCK CONFIT & CHIVE VINAIGRETTE

Serves 2 *For this recipe I really wanted to take something healthy (salad) and make it super indulgent. Enter duck confit and creamy Cambozola cheese (available at our food counter), mission accomplished. Ingredients 1 bunch beets, rainbow preferably 1 small apple (any tart, firm variety) 1 Tablespoon lemon juice 2...

NOVEMBER THIRST CLUB – TAMI FRAPPATO 2017

STORY Not so long ago in the late 1990s, Arianna Occhipinti was a teenager learning the ropes of natural winemaking from her uncle, Giusto, who was one of the founding partners of COS winery–one of Sicily’s best known natural wine meccas. Shortly after this, she set off on her own...

NOVEMBER THIRST CLUB – CORTE GARDONI BARDOLINO 2017

STORY Our second selection for another thirst-quenching Italian red this month hails from Italy’s northeasterly Veneto region. Best known as the source of Prosecco and Valpolicella, this diverse region also has tiny gems like the appellation of Bardolino, situated on the shores of Lake Garda in this sub-alpine region. This...

KALE AND POTATO SOUP WITH ANDOUILLE

Serves 4 (with leftovers) *It’s soup season! This one is hearty, more of a stew than a soup, or somewhere in between. Serve with a green salad and some crusty bread for soaking up all the brothy goodness. Ingredients 2 tablespoons extra-virgin olive oil 6 ounces Andouille sausage or kielbasa,...

OCTOBER THIRST CLUB – LUBERRI RIOJA 2017

Ah, Rioja. What is surely one of Europe’s best known and least understood wine producing regions is a bastion of diversity. From uber-complex examples to everyday thirst-quenchers and everything in between, it can be difficult to know what you’re getting yourself into when you bring home a bottle with Rioja...

OCTOBER THIRST CLUB –VALLE REALE MONTEPULCIANO D'ABRUZZO 2016

STORY Valle Reale Abruzzo, Italy Montepulciano d’Abuzzo 2016 Montepulciano d’Abruzzo has the rightly deserved reputation for producing some of Italy’s most delightful table reds. The best versions showcase impressive balance between freshness and heft, framing snappy red fruits, and an herbal, earthy character all in one package. And yet, being...

WINTER SQUASH RISOTTO WITH SAUSAGE

Serves 4 * In this recipe I used an Heirloom squash variety called North Georgia Candy Roaster that I found at my Farmer’s Market. I also used a wild boar sausage I ordered online. If you have the desire and inspiration to do such a thing I highly recommend it,...

SEPTEMBER THIRST CLUB – LAPLACE MADIRAN 'L'ORIGINE' 2015

STORY While it is true that France’s Gascony region is better known for the production of foie gras and Armagnac brandy than it is for wine, as always, there is one notable exception. The tiny village of Madiran in the center of the region has a long, rich history of...

GRILLED EGGPLANT WITH RAISIN CAPER VINAIGRETTE AND COUSCOUS

Serves 4 *This is a filling vegetarian dinner packed with flavor. It’s smoky, earthy, salty and savory and can be served hot or at room temperature. Ingredients 1 1⁄2 lbs eggplants (a variety of shapes and colors if possible) 2 Tablespoons balsamic vinegar 1⁄3 cup golden raisins 2 garlic cloves,...

SEPTEMBER THIRST CLUB – MEYER FONNÉ EDELZWICKER 2017 1L

STORY Though Burgundy may reign supreme when it comes to the production of supremely complex French whites, there is no question that Alsace is not far behind on the matter. This small region on the German border has gone back and forth between the two countries as borders were drawn...

SEARED SALMON WITH CUCUMBER SALAD

Serves 2 * This comes together quickly and is quite nice with grilled veggies and rice or couscous on the side. It may be more expensive at times, but wild salmon really makes a difference in flavor (farm-raised tastes fishier) so go wild given the chance. Ingredients 2 salmon fillets...

AUGUST THIRST CLUB – BISCAYE BAIE SAUVIGNON BLANC 2017

  STORY Biscaye Baie Gascony, France Côtes de Gascogne Blanc 2017 France’s rustic Gascony region has a serious reputation for producing goods that deliver huge gastronomic pleasure throughout the world. Yet, it wasn’t exactly wine that built that reputation. No, it was foie gras and Armagnac that made this region...

PICKLED SHRIMP

Serves 4 *This recipe is great to serve with drinks before dinner or as a packable snack on a picnic or part of a cocktail party menu or to bring tailgating OR atop a salad! Ingredients 1 cup white wine vinegar 6 slices of fresh ginger 2 tablespoons whole coriander...

THIRST WINE CLUB – QUENARD CHIGNIN VIEILLES VIGNES 2017

  STORY André & Michel Quenard Savoie, France Chignin Vieilles Vignes 2017 Until more recently, tiny alpine regions like France’s Savoie exported very little wine. Their finicky climate, paired with vineyards on impossibly steep, terraced cliffs make it impossible to produce wine here in serious quantity as they do in...

CARROT SALAD WITH SPICED YOGURT AND PICKLED SHALLOT

Serves 4 as a side * An easy and pretty side dish made even prettier if you can get your paws on rainbow carrots. It’s important not to overcook the carrots, mushy carrots are a huge bummer. Ingredients 1 tablespoons Extra Virgin Olive Oil 1 lb small carrots, assorted colors...

JULY THIRST CLUB – MATTHIASSON TENDU WHITE 2016

STORY Winemaker Steve Matthiasson got his start in wine as an advisor to some of California’s most revered wineries. Yet he found himself dreaming of his own estate, where he could work naturally with obscure Italian grape varieties, and still make complex, top-tier California wines. He and his wife managed...

JULY THIRST CLUB – MATTHIASSON TENDU ROUGE 2017

STORY I hear it constantly from sommeliers and wine nerds alike: the more wine you drink, the more you find yourself searching for wines that are refreshing, light, and acid-driven as opposed to the big, burly wines many of us began seeking out early on in our love affairs with...

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...