Perfect Wines for Fall

Biggio Hamina Pinot Noir "Zenith Vineyard," Eola-Amity Hills, OR, 2010
Biggio Hamina Pinot Noir "Zenith Vineyard," Eola-Amity Hills, OR, 2010 $42.00
+ Quick View
Bodegas Nieto Senetiner Bonarda, Mendoza, Argentina, 2012
Bodegas Nieto Senetiner Bonarda, Mendoza, Argentina, 2012 $16.00
+ Quick View
Charles Joguet Chinon Cuvée Terroir, Loire, France, 2011
Charles Joguet Chinon Cuvée Terroir, Loire, France, 2011 $24.00
+ Quick View
Chateau Tanunda Grand Barossa Shiraz, Barossa Valley, Australia, 2011
Chateau Tanunda Grand Barossa Shiraz, Barossa Valley, Australia, 2011 $18.00
+ Quick View

Blog

Cocktail Couture: Pumpkin Spice Latte Martini!

October 29, 2014

There’s probably nobody that looks forward to the arrival of Starbucks’ Pumpkin Spice Latte more than I do. Alright, maybe there’s a few other fans out there but my love of the PSL (as it’s affectionately known to its fans) occurred under unique circumstances. I had to undergo extensive hip surgery in January of 2011 and during my recovery my husband Steve brought me one every morning to cheer me up. Needless to say, I’ve been in love with the PSL ever since! Since then, this drink has become quite popular (it even has it’s own Twitter account) and my enduring penchant for the PSL compelled me to create an alcoholic version of this Fall favorite. It would’ve been easy...

Continue Reading >

Halloween Entertaining: Savory Severed Arm in Marinara Sauce!

October 26, 2014

If you enjoy getting in the Halloween spirit as much as I do and plan on entertaining on this most gruesome of holidays, this recipe for Savory Severed Arm in Marinara Sauce will be a hands-down favorite! Last year I had the pleasure of preparing “the arm” with two of my favorite culinary compadres, Dwight Langford and his grandmother Beverly Langford aka the lovely Miss Bev. Both Dwight and Miss Bev are wonderful cooks and I so enjoyed having them in the kitchen to help make this fun and festive dish. I first saw this recipe on “Nadia G’s Bitchin’ Halloween Special” a few years ago and it is one of the few dishes I’ve ever made that can be...

Continue Reading >