Valerie Bertinelli’s new Book: Valerie’s Home Cooking has a great Roasted Eggplant Pesto Pasta Recipe, and her introduction and Recipe are below.
“I’m a fan of eggplant, which I was surprised many years ago to learn is actually a fruit, though closer to tomatoes and potatoes than anything I regard as fruity. However, it’s near and dear to my heart for its sculptured beauty, regal purple color, and gratifying meatiness—or perhaps chewiness—that I periodically crave. When that craving strikes, it’s for this roasted eggplant and pesto pasta. There is a medley of strong flavors here: the tomatoes, the salty and briny olives, and the eggplant itself. The pesto you make by processing the olive oil, almonds, capers, and garlic is causing my mouth to water right now. With the addition of the feta, this has a wonderful garden-fresh taste. It’s a great choice for when you want a gratifying but light and healthy dinner. Serve with a salad or fresh sourdough bread and your favorite white or red wine.
Roasted Eggplant Pesto Pasta
Serves 4 Hands-on 15 minutes Total 35 minutes
3 cups (1-inch) cubed unpeeled eggplant (from about 1 pound eggplant)
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
1 cup halved cherry tomatoes
½ cup halved pitted kalamata olives
½ cup extra-virgin olive oil
¼ cup whole blanched almonds
1 tablespoon capers, drained
2 teaspoons chopped fresh garlic
½ cup firmly packed fresh basil leaves, plus more for garnish
¼ cup firmly packed fresh oregano leaves
¼ cup firmly packed fresh flat-leaf parsley leaves
½ tablespoon fresh lemon juice
1 (16-ounce) package rotini pasta
1/2 cup feta cheese, cut into cubes
1. Preheat the oven to 475°F. Toss the eggplant with the 2 tablespoons olive oil, salt, and pepper; spread on a rimmed baking sheet. Bake until the eggplant is slightly tender, about 20 minutes.
2. Add the tomatoes and olives to the baking sheet, and bake until the tomatoes begin to burst and the eggplant is tender, about 5 minutes.
3. Process the 1/2 cup olive oil, almonds, capers, and garlic in a blender until smooth. Add the basil, oregano, and parsley; process just until smooth. Stir in the lemon juice.
4. Cook the pasta in salted water according to the package directions; drain. Toss the hot cooked pasta with the roasted vegetables, pesto mixture, and feta. Sprinkle with the basil leaves and serve.
Cooking Tip: You don’t have to, but I like to sweat eggplant to release extra water: Slice the eggplant and lay slices on a wire rack. Sprinkle with salt and let stand for 30 minutes. Pat dry and go to Step 1.
Excerpted from Valerie’s Home Cooking by ValerieBertinelli. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.
The Best Pistachio Brittle
Courtesy of Nielsen-Massey
Yield: Serves 10
1 cup granulated sugar
1/2 cup light corn syrup
3 tablespoons water
1 1/2 cups salted, shelled pistachio nuts
1 tablespoon butter
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
Line a large rimmed cookie sheet with foil. Spray lightly with non-stick cooking spray; set aside.
Combine sugar, corn syrup and water in a medium saucepan. Cook and stir over medium-high heat until mixture boils. Reduce heat to medium-low and cook, stirring occasionally, until the mixture registers 280 degrees F on a candy thermometer, about an additional 35 minutes. Stir in nuts and continue heating, about another 15 minutes, until mixture reaches 295 degrees F on the thermometer.
Remove from heat. Stir in butter, vanilla and salt. Add baking soda; the mixture will lighten and foam. Spread the mixture evenly onto the prepared cookie sheet until it is about 1/4-inch thick. Cool completely; break into pieces. Store tightly covered at room temperature.
‘Milkadamia’s on pack statements “Free-Range Trees” and “Moo is Moot” create a little billboard on the breakfast table, nudging our thoughts towards the power of each of our food purchases.’, said Jim Richards, CEO of Milkadamia.
At Milkadamia’s family-run farms in Australia, macadamia trees flourish in their natural habitat. ‘We enthusiastically apply regenerative farming techniques as we learn them. As a food maker, understanding we can actually create new soil, conserve water, and work with, not against, natural processes is invigorating.’, says Richards. Milkadamia is part of a quiet agricultural revolution among proactive farmers who are increasingly adopting regenerative farming techniques. Creating new fertile top-soil each year is the prime objective of regenerative farming. Healthy soil swarms with microorganisms that flourish into astounding abundance in undisturbed soil. They in turn create vital nutrients for our food, and importantly draw and store very, very significant quantities of carbon from the sky.
‘We cannot at this point in Earth’s history, be satisfied with simply maintaining the status quo – our agricultural landscape overexploited and nutrient-exhausted. Milkadamia believes regenerative farming can take us far beyond the rather unremarkable goal of mere sustainability. We’re radically optimistic that healthy soil can play a significant role in reversing worrying global trends, and is the key to growing healthful plants in the abundance we will need tomorrow. We're thrilled to be a small part of a new wave of farming that allows an abundant future for our planet, and we invite everyone to preferentially choose foods that support regenerative agriculture practices.’, says Richards.
The day to day life in the farm utilizes interesting, ‘beautiful’ regenerative farming techniques such as leaving Mohawk strips in the middle of rows of trees for the benefit of tiny, native pollinator bees and insects. Using non-invasive methods like breeding owls and fox terriers to naturally curtail pests and using small native wasps to patrol for the destructive Lace Wing as an alternative to chemical sprays.
‘However, this regenerative farming can look unkempt – where traditional orchards are neat rows of trees on manicured lawn - our orchards appear a wild tangled abundance of untamed green. There is real beauty in this rural scenery, just not of the trimmed fields variety, it is instead a riotous rhapsody of living things both upon and within the soil.’, says Richards.
Milkadamia’s farms plant thousands of trees each year helping to reforest areas previously cleared for dairy farming. As part of their commitment to water conservation, their trees are watered solely by the natural rainfall.
Milkadamia is available in the shelf stable section of over 5,000 retailers in the US. Retail locations include Whole Foods, Wegmans, Meijer, Safeway, Natural Grocers, Sprouts, HEB and more, as well as e-commerce including Amazon, Jet.com and Thrive Market.
Milkadamia comes in three flavors: Original, Unsweetened, and their newest one, Unsweetened Vanilla. Milkadamia also has a barista blend called Latte Da, used in more than 2,000 coffee shops around the country.
Milkadamia’s new line of refrigerated milks will be debuted in Walmart in January ’18.
This year, Nicolas Cloiseau invites Alex & Marine, 2 artists of a picturial world, to design the gift boxes of his La Maison Du Chocolate "Starlit Night" Collection and explores the delicacies of Christmas with 5 new creations:
- pure Brazilian ganache,
- kumquat/kalamansi duo,
- Mara des bois/orange blossom,
- chocolate almond paste,
They are ‘EleGanache’ :) Enjoy!
NOURISHED: A Memoir of Food, Faith & Enduring Love (with Recipes) by entrepreneur, food writer and recipe developer Lia Huber is a powerful story that chronicles her world-roaming search—from Greece, Costa Rica, Mexico, New York, France, San Francisco, and all of the culinary adventures in between—for sustenance that healed her body and soul.
Using the growth of a tomato plant as a metaphor for her personal growth, NOURISHED is divided into four parts: Seeds, Roots, Starts, and Fruit. In her early years, Huber was a self-confessed “meat and potatoes girl,” fighting with her body and on a perpetual low-fat diet. But as she pushed the limits of life and was thrown challenging curveballs with regards to her health, she eventually found an ally in wholesome, real food. “For me, food went from something I didn’t think about to becoming a pivotal part of my life,” Huber says. “It was what brought me joy. It was how I healed my body when doctors couldn’t.”
At the close of each chapter, Huber provides recipes that translate that period of her life to the plate, such as: FRIJOLES DE LIA. Enjoy her Recipe below.
“Frijoles de olla are a traditional dish of brothy beans cooked in an earthenware pot (an olla) that are hearty enough to be a meal in and of themselves. The recipes I followed in Costa Rica—from Diana Kennedy and Rick Bayless—followed a simple equation of beans, lard, an onion or garlic, and epazote. I’ve taken the liberty of adding a few more goodies that I’ve ap-pended on over the years.
1 tablespoon canola oil
1 medium onion, chopped
2 large poblano chiles, seeded and chopped into 1/2inch pieces
4 garlic cloves, smashed
2 teaspoons ground cumin
2 teaspoons ground coriander 2 teaspoons oregano
2 teaspoons ground ancho chile
11/2 cups dried black beans, rinsed and soaked overnight (or fastsoaked in a pressure cooker)
In a large, heavy bottomed pot, heat the oil over medium high heat. Add the onion, poblano chiles, and garlic and sauté for 15 minutes, stirring frequently, until the onion is golden brown. Add the cumin, coriander, oregano, and ancho chile and sauté for 1 minute, until fragrant. Add the beans, a generous pinch of salt, and 6 cups cold water and bring to a boil. Reduce the heat to low and simmer, uncovered, for 11/2 to 2 hours, until the beans are tender. Using a potato masher, mash the beans until there’s a mix of whole beans and creamy mashed beans.
Serves 10 to 12 “
Reprinted from NOURISHED: A Memoir of Food, Faith & Enduring Love (with Recipes) COPYRIGHT © 2017 by Lia Huber. Published by Convergent, an imprint of Penguin Random House LLC.
We’ve always been a fan of Maggie’s Organics as their sourcing ensures organic agriculture practices which are good for the soil, people making the product and for you as you wear it.
Maggie's Organic Cotton Shawl Vest is one of their ‘cool’ products from 97% Certified Organic Cotton and 3% spandex. The new ‘silky’ rib fabric comes in two variations, a solid colored, "silky" buttery-soft feel in Black, Slate and Merlot. This versatile one-size garment with pockets is the perfect piece to add polish and finish to a look!
After all of the cooking, mixing, and serving from the holidays, enjoy a traditional mimosa for brunch or almost anytime! Here’s the Classic Korbel Mimosa:
4 oz. Korbel California Champagne
4 oz. Orange Juice
Pour orange juice into a champagne flute and top with Korbel.
This holiday season check out nyl Skincare for radiant skin. Free of toxins, animal products, parabens, and petroleum products, everything nyl makes is vegan and cruelty free. The Starter Kit is the perfect introduction to simple clean skincare and includes their four most popular products in more generous sizes than individual sample sizes, perfect for traveling, sampling or gifting. Comes in a natural jute bag. Contains 1 jar of Whipped Hand & Body Lotion- 2 oz, 1 jar of Gentle Sugar Body Polish - 2 oz, 1 bottle of Velvet Transformative Serum - 1/4 oz and 1 bottle of either Rosewater Face Wash or Chamomile Face Wash - 2 oz.
Kiss The Ground - How the Food You Eat Can Reverse Climate Change, Heal Your Body & Ultimately Save Our World by Josh Tickell will soon be a full-length documentary film and the official trailer is here: https://youtu.be/AhUd1X_Ni58
We recommend you read this book and you can purchase it Here.
“KISS THE GROUND shines a beacon of light on the growing global 'regenerative agriculture’ movement, illuminating a new path toward carbon sequestration and hopefully, a path toward a balanced climate. With clear, accessible language, wit and humor, this book gives readers powerful tools to overcome humanity’s greatest challenge.”—Terry Tamminen, Former Secretary of the California EPA - CEO, Leonardo DiCaprio Foundation
Deepak Chopra credits the book as providing: “the most practical solution to reversing climate change. The soil is a vital and untapped resource. A must read for anyone committed to healing our bodies and our Earth.”
Woody Harrelson calls the book: “a powerful, provocative new look at how we can all participate in honoring Mother Earth. Our food is the source of our life and the soil is the source of our food. This book shows the simple steps each one of us can take to restore the health of our bodies and our planet.”
The regenerative diet is a way of eating that can cause our planets’ soils to sequester 100% of the CO2 that has been released into the atmosphere since the dawn of The Industrial Revolution. Join acclaimed journalist and Sundance award winning film directorJosh Tickell as he interviews celebrity chefs, farmers, and top soil scientists.
With cutting edge science, this book helps give you the Power to reverse global warming, create clean, healthy, abundant food and get rid of the poisonous chemicals that are harming our children and pets, all while rebuilding our most precious resource: the very ground that feeds us. KISS THE GROUND, the Book, concludes with a point-by-point “how-to” for transforming your grocery store list, your kitchen, your diet and ultimately the planet.
You can purchase the Book Here.
Donato Scotti, chef and proprietor of Donato Enoteca and CRU in Redwood City, and DESCO in Oakland, has partnered with fellow Italian chef and longtime friend Gianluca Guglielmi on his fourth restaurant concept: Donato & Co. in Berkeley’s Elmwood District, and we were greatly impressed with the sumptuous Weekend Brunch! The restaurant uses locally sourced, organic and sustainable ingredients wherever possible and is Gourmet all the way!
Chef Scotti grew up in a small town near Bergamo, Italy, where he studied at the Instituto Alberghiero di San Pellegrino culinary school and learned his craft in various Michelin-starred restaurants in Bergamo. He then moved to the United States at the age of 21 and held positions of increasing responsibility at such restaurants as the legendary Valentino in Los Angeles and Il Fornaio in the Bay Area. In 2004, Scotti designed and opened La Strada in Palo Alto, before establishing Donato Enoteca in Redwood City in 2009, then Desco in Old Oakland in 2013, and CRU in November 2016. He met Chef Guglielmi in 1999, beginning a longtime friendship and collaborative cooking partnership. Donato & Co. is the first of several restaurant concepts that the two expect to create together.
Donato & Co.’s interiors are designed by Chef Scotti and his longtime restaurant designer, Anna Klint of Iron Skirt. The warm, welcoming space features a 20-foot bar along the left wall, with seating for 120 guests in the main dining room. Red, green, copper and wood tones fill the space, and stunning photographs of Italy, under the art direction of Bay Area photographer Deborah O’Grady, grace the right wall. A vintage Vespa is in the center of the room and for the holidays it was festively decorated!
We enjoyed a very delightful Sunday Brunch accompanied by Mimosas with Drusian Prosecco and the following sumptuous entrees and beautifully decorated desserts! You must order the FRICO and Semifreddo Alla Lavanda. Award winning!! Pictures are below in the animated Slideshow. Enjoy Soon!
. Crispy potato and cheese FRICO cake with poached eggs and salsa bernese
. Fresh Pappardelle pasta, gulf prawns, cannellini beans and lemon zest
. Semifreddo Alla Lavanda lavender semifreddo, lemon curd and meringues
. Montebianco Chilled chestnut and cocoa paste, whipped cream
Herlen Place is now open in San Francisco at 334 Grant Avenue serving vegetable-centric small plates perfectly complementing the local and global organic, biodynamic and sustainable wine program.
Chef Patrick Albert and co-owner and restaurant entrepreneur Laurent Manrique have created a welcoming dining venue. Chef Albert, born in La Rochelle, France, worked his way up through the kitchens of Paris before becoming Chef de Cuisine in the Consulat de Savoie in Paris. While on vacation in the United States, he fell in love with San Francisco and decided to continue his culinary career stateside. He first worked in the kitchen of L’Olivier, then became a sous chef under Bruno Chemel at the Milano Hotel and then under Sylvan Portray at the Ritz Carlton, first as a line cook and then in the banquet kitchen with Jean Pierre Dubray. He subsequently moved to Café de la Presse in 2003. Front of the house responsibilities are overseen by Olivier Daridon of Café de la Presse who has also curated a wine-by-the-glass and bottle list.
Our dinner wine, appetizers, main plates and desserts were spectacular, beautifully and exquisitely prepared, flavorful and gourmet with comfortable modern seating, art, and great music with a modern vibe. Our wine and dinner selections are below along with Slideshow photos! Enjoy!!
. 2009 L Cuve Beaucananon Estate Cabernet Napa Valley
. Avocado Hummus pistachio salsa verda, baked pita
. Devil eggs horseradish mustard pickle sunflower seeds
. Cheese Board California and Vermont Cheese, honeycomb and nuts
. Whole Roasted Cauliflower Curry Butter, California Raisin (share) coriander Tumeric curry butter
. Vegetable Tempura lime wasabi sesame sauce
. Pavlova blueberry sauce and chantilly
. Croissant pudding
InStyle Parties: The Complete Guide to Easy, Elegant Entertaining All Year Round is a great resource for anyone looking to host chic parties offering expert ideas for hosting 15 unique celebrations, from dinners, game-day gatherings, and holiday festivities to brunches, and summertime soirees. For each party, you’ll get a customized menu of recipes (including a signature cocktail), invitation inspiration, tabletop ideas, suggestions for take-home gifts or group activities, and a detailed timeline for seamless party preparation.
Looking for a Vitamin C power with bonus nutrients? Sufficient-C® High Dose Lemon Peach Immune-Ade drink mix is convenient and refreshing, goes well with meals, and is a thirst quenching treat after a hot workout. Just add cool water and mix.
Copper Spoon is now open in Oakland serving contemporary California cuisine and a full bar program. The kitchen at this new dining and drinking spot is headed up by Executive Chef Andre Hall and co-owners Vita Simone and Carmen Anderson.
Chef Hall, a California native, began his culinary career at San Diego's La Jolla at Roppongi and George’s on the Cove. After then running a Persian fusion restaurant followed by a stint at Cuts in Beverly Hills, Andre moved to San Francisco and worked at high profile venues including Acme Chophouse, Bar Tartine, and Fifth Floor.
Front of the house responsibilities are overseen by Vita Simone and Carmen Anderson who most recently operated the Sassafras Seagrass food truck. Simone, a bartender of note for over 12 years with more than two decades of restaurant experience in total (domestically and internationally), has worked with such industry luminaries such as Brian Felley of Benjamin Cooper, Alexis Filipello of Dogwood and Jon Santar of Prizefighter, plus has participated in and been awarded titles at multiple competitions. Carmen, with degrees in physics and astrophysics from UC Berkeley, has applied her talent for analyzing complex situations to produce measurable results to the restaurant industry starting at age sixteen and has also done some organic farming in Mexico.
The restaurant's beverage program, managed by Ms. Simone, offers an intriguing selection of classic, contemporary and original cocktails including a number of mescal-based libations such as the Simmer Down (El Silencio mezcal, dry vermouth, Guanabana liqueur, lemon) and Don't Mind If I Do... (Vida mezcal, passion fruit, lime, Santo Domingo float). Happy Hour affords customers the chance to enjoy specially priced drinks Monday through Friday from 5:30 to 6:30 p.m., with $5.00 draft IPA, pilsner, house wine and well spirits. Copper Spoon will soon have live musical entertainment and occasional weekend DJs.
We enjoyed a very nice dinner, and you can check out the pictures we took below. All Appetizers, Entrees, and Desserts were a beautiful symphony of flavors, and we highly recommend you visit and enjoy!!
Cocktails and Wine
. Don't Mind If I Do... (Vida mezcal, passion fruit, lime, Santo Domingo float).
. Cabernet franc Italy
. Oysters half shell - champagne cucumber mignonette, fresh lemon
(Pairs perfectly with Don't Mind If I Do Cocktail)
. Sassy’s Kale Salad - Grated Beets, Cabbage, Careots, Ginger, Tumeric, Sunflower Seeds, Lemon
. Seared Bay Scallops - Squash, Grilled Wild Mushrooms, Vadouvan Corn, Chimichurri
. Slow Grilled White Fish - Koji Cured Brassicas, Fried Potatoes, Finger Limes, Lemongrass Broth
. Missy’s Carrot Cake - Cream cheese frosting, Almond, Toasted Coconut, Candied Ginger
. Sassy’s Yaya Mousse - Cardemom, Greek Olive Oil, Smoked Salt
Copper Spoon is located at 4031 Broadway, between 40th and 41st Streets, in Oakland, California. The restaurant is open daily from 5:30 p.m. to 2:00 a.m., with Wednesdays reserved for cocktail service only. Reservations can be made via OpenTable.com. The web address is www.copperspoonoakland.com and the telephone number is (510) 897-7061.
Here's a great Classic Pumpkin Pie With Cinnamon and Spice Whipped Cream Recipe courtesy of Spice Islands®. I've modified it slightly for vegan folks.
Prep time: 20 minutes
Total Time: 3 hours, 25 minutes
1 teaspoon Spice Islands® Pumpkin Pie Spice
1/4 cup honey
½ teaspoon salt
1 teaspoon Spice Islands® Ground Saigon Cinnamon
½ teaspoon Spice Islands® Ground Ginger
1/8 teaspoon Spice Islands® Ground Cloves
2 eggs/egg substitute or flaxseed/water
1 15 oz. can of Pumpkin
1 9 inch unbaked deep-dish pie crust
Cinnamon & Spice Whipped Cream
1 cup non dairy whipping cream
1 tablespoon honey
½ teaspoon Spice Islands® Pure Vanilla Extract
¼ teaspoon Spice Islands® Ground Saigon Cinnamon
A dash of Spice Islands® Ground Nutmeg
Preheat oven to 425°F.
For Pie: Mix honey, salt, cinnamon, ginger and cloves together in a large bowl. Add eggs/flaxseed and beat slightly. Add pumpkin and evaporated milk; blend well.
Pour filling carefully into pie crust. PLEASE NOTE: Do not overfill crust. The amount of filling prepared may exceed the capacity of a 9-inch pie crust. Pour any excess filling into custard cups or a small casserole dish to bake.
Bake for 15 minutes; reduce oven temperature to 350°F and continue baking for 40 to 50 minutes, or until knife inserted in center of pie comes out clean. Cool on wire rack for 2 hours before serving.
For Whipped Cream: Pour cream into medium-sized bowl. Beat cream 3 to 4 minutes until soft peaks begin to form. Gradually add honey, being careful not to over beat. Fold in vanilla, cinnamon and nutmeg.
Recipe Tip: For best results use chilled bowl and beaters to prepare whipped cream.
Forager Project has announced three new flavors of their popular organic Pressed Vegetable Chips: Chipotle BBQ Greens, Cheezy Greens, and Wasabi Greens. Similar in texture to a traditional tortilla chip but gluten-free and corn-free, Forager’s Organic Vegetable Chips combine fresh-pressed vegetable fiber from their cold-pressed juices with ancient grains, seeds, organic seasoning, and a touch of sea salt for a distinct flavor and satisfying crunch. Committed to creating products that are better for people and the planet, Forager reduces food waste by upcycling otherwise composted vegetable fiber sourced from pressing their own vegetable juice. The new flavors of Pressed Vegetable Chips join Forager’s growing line of organic, plant-based, delicious products. These are DELICIOUS!!
As the wine country community continues to rebuild and heal, B.R. Cohn Winery will continue to host the 2nd annual Sonoma Extra Virgin Festival (All Things Olive), held at the property on November 4th, 2017. A hallmark of the olive oil harvest in Sonoma Valley, the event will commence with a hand harvest and blessing of olives from B.R. Cohn’s 160-year-old heritage trees. The olive harvest typically begins after the grape harvest concludes, leaving one more cause for celebration before the holiday season starts.
In an effort to aid recovery for the Napa and Sonoma areas, profits from ticket sales will go to the Heart of the Vine Fire Relief Fund, providing gift cards forbasic necessities to winery staff, first responders and employees of our winery friends, neighbors and vendors who have lost their homes. The festival, originally set to take place throughout the weekend, has cancelled its Sunday, November 5 date.
“Now, more than ever, is the best time to support the wine country community through local festivals and winery visits. Considering the last couple of weeks, it’s inspiring to see the community come together, especially with this collaboration involving our regional olive oil contributors,” commented Debra Eagle, B.R. Cohn’s Estate Director.
Numerous olive oil vendors include B.R. Cohn, CaliVirgin Figone’s Olive Oil, Grumpy Goats Farm Olive Oil, Lucchetti Family Olive Oil, The Olive Press, River Road Olive Oil, Petroni, McEvoy and Wild Groves. In addition, confirmed food vendors will be available at the festival, including: The Girl and the Fig’s The Fig Rig, Belon Oysters from Michael Watchorn, Drums and Crumbs and Sweet Scoops Ice Cream.
The festival will showcase educators Orietta Gianjorio and Don Landis and pastry chef and cookbook author Maria Capdevielle, chefs and cookbook authors, Sally James and John Toulze, all of whom will explain the marvels of this ancient fruit. Live music from The Butterdishes and Rhyme & Reason will also be available during the Sonoma Extra Virgin Festival. Other vendors will include Sonoma Syrup, Bob Bowman Photography, North of South Olivewoods, Table Chez Nous, Crisp Bakeshop, House of Gar and ODE.
Event tickets will include a one-day admission to the festival and a glass of wine from B.R. Cohn’s premium range of wines. Tickets may be purchased here for $20 and the festival will run from 11:00am-4:00pm on November 4th. For more information, visit: www.eventbrite.com/e/sonoma-extra-virgin-festival-tickets-35157962412
Dip premium dried whole fruit grown on a third-generation family farm in Washington State into 70% cocoa dark chocolate or Greek-style yogurt and what do you get? Stoneridge Orchards’ sweet-treat-coated Montmorency cherries, blueberries and strawberries . These are TOTALLY delicious! Enjoy!
This holiday season win big with guests by accessorizing your beautiful cheese trays with ‘super’ healthy, tasty and exotic parings, such spicy Moroccan sauces from Mina, and sweet and crunchy RayZyns.
RayZyn, is a hand-harvested wine grape naturally toasted and caramelized, keeping the skin and seeds intact to provide unprecedented amounts of fiber, nutrients, and antioxidants—not to mention, a delicious crunch. RayZyn can be added to all your salads, baked goods, side dishes and makes pairs amazingly with Brie cheese!
Mina sauces complement many meals and are full of delicious Moroccan flavors for anyone who likes to spice up their life. What can be used as a sauce, dip or spread, Mina Moroccan sauces are versatile in its ability to add heat to any dish, making it a perfect addition to your eggs and cheese platter.