Easter Wines

Anne Amie Cuvée A Müller-Thurgau, Yamhill-Carlton District, Oregon
Anne Amie Cuvée A Müller-Thurgau, Yamhill-Carlton District, Oregon $16.00
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Charles Joguet Chinon Cuvée Terroir, Loire, France
Charles Joguet Chinon Cuvée Terroir, Loire, France $24.00
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Cleto Chiarli Brut de Noir Rosé Lambrusco, Emilia-Romagna, Italy, NV
Cleto Chiarli Brut de Noir Rosé Lambrusco, Emilia-Romagna, Italy, NV $16.00
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Copain Tous Ensemble Pinot Noir, Anderson Valley, CA
Copain Tous Ensemble Pinot Noir, Anderson Valley, CA $28.00
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Blog

Gnocchi Cooking Class with Chef Nick Morfogen of 32 East

May 27, 2016

Despite my passion for and dedication to foods of all kinds, there are a few things I have never attempted to make myself, simply because they’ve already been perfected to the point of genius so, as the saying goes, why mess with perfection? Among these items are BBQ sauce, doughnuts (mmmm doughnuts!) and gnocchi, the iconic, pillowy Italian potato dumplings. Despite my gnocchi moratorium, a recent cooking class given by my favorite local Chef, Nick Morfogen of 32East, featuring his gnocchi recipe made me reconsider. At best, I’d be able to master gnocchi at home and at worse, I’d get to enjoy his – it sure sounded like a win-win to me! In addition to demonstrating proper gnocchi-making “technique,” Chef...

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Foodie Phrases: Sous-vide!

May 20, 2016

Welcome to our newest segment on The Glamorous Gourmet – Foodie Phrases! Similar to our Wine Word of the Week series, I’ll now be demystifying various culinary terms as well to help you empower your palate and master your culinary domain. Our first Foodie Phrase is “sous-vide,“ a method of cooking that has been implemented by some of the world’s best Chefs. “Sous-vide” literally means “under vacuum” and is a method of cooking fооd (seafood, steak, eggs, vegetables) in a ѕеаlеd, air tight рlаѕtіс bаg that is then submerged in a temperature-controlled water bath. The fооd is сооked аt much lоwеr temperatures then conventional methods like roasting or grilling, resulting in cooking times that can range anywhere from 4 to...

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Shredded Chicken & Brussels Sprout Salad with Sesame Vinaigrette + a Loire Valley Sancerre

May 10, 2016

Spring, glorious Spring! The sun is shining, the birds are chirping and I’m super excited to share this delicious recipe with you that’s perfect for the season: Shredded Chicken & Brussels Sprouts Salad with Toasted Sesame Vinaigrette. This salad has oodles of delicious flavor and texture and is packed with healthy ingredients including organic chicken breast, Brussels sprouts, Pink Lady apples, chiles, garlic and fresh mint. For wine lovers I also have a fabulous pairing for you to enjoy with this dish, but more on that in a minute. The secret to making the healthy, lighter fare of Spring and Summer more appealing, in my kitchen at least, is to never compromise on flavor. Munching on bland lettuce and vegetables...

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