- Wine Products
- Canteens & Flasks
Spring has sprung in a big way (nearly summer overnight) in Sonoma County and after a very rainy winter and spring we were very excited to recently start harvesting our Fava beans and Green Garlic. Walt came up with this great way to use up the bounty - so delicious - we hope you enjoy eating it as much as we did
Grilled Salmon with Spring Salad
For the salad:
1 bunch asparagus
3 pounds of fava beans
2 tbsp spring (green) garlic
Salt and pepper to taste
Bring six quarts of water to boil. Meanwhile, remove fava beans from pods and set aside. Cut asparagus into one inch sections. When water boils, add one cup of kosher salt and allow to return to boil. Add asparagus pieces and cook until the water begins to boil again, about two minutes. Remove and place in an ice bath. Return water to boil and add fava beans and cook until water boils again, about two minutes. Remove and add to ice bath. Once cooled completely, drain vegetables and remove fava beans from skin. Let dry on paper towels.
Coarsely chop the spring garlic and add to large mixing bowl. Add vegetables. When ready to serve, add one tablespoon of olive oil and mix. Add ¾ tablespoon of vinegar and mix again. Season to taste with salt and pepper.
For the seafood:
4 four oz salmon fillets (rinsed and patted dry)
8 large gulf white prawns (peeled and deveined)
Premade pesto sauce
Mache for garnish
Salt and pepper
Build a charcoal fire and set coals to create a medium hot grill (or use gas grill). Clean grill and spray lightly with oil. Season salmon with salt and pepper, then cook salmon skin side down for about four minutes. Flip salmon and cook for two minutes. Season prawns with salt and pepper and cook for two minutes. Remove salmon and set aside, then cook prawns for two more minutes and remove from heat.
Place salad on front center of plate. Place salmon fillet on top, skin side down (or remove skin if preferred). Top salmon with a dollop of pesto, then top with two prawns. Add mache to bowl in which salad was mixed and toss with tongs to pick up any residual dressing, then add to top center of plate. Serve immediately.Continue reading
This recipe has been in our repertoire for some time and boy are they scary delicious.
Reposado Tequila or good quality Tequila
Triple sec (30proof - not cointreau or Grand Marnier)
Superfine Sugar (to taste)
Zest one lime. Juice all of the citrus and mix with zest and a pinch of salt. Let stand for 30 minutes (up to 24 hours).
Strain mix into pitcher. Taste mix and add sugar if desired. Measure equal parts of mix, tequila and triple sec, stirring to combine. Pour over ice and add salt to rim if desired.Continue reading
1 ½ cups shelled and blanched English peas
2 cups chopped radicchio
1 cup thinly sliced fennel
2 tbsp extra virgin olive oil
1 tbsp sherry vinegar
1tbsp minced shallot
Mix all salad ingredients in a large bowl.
Add mustard and olive oil to small bowl and whisk until combined. Add shallots and whisk to combine. Add vinegar slowly while whisking to combine. Season to taste with salt and pepper.
Add 3/4 of the dressing to inside wall of mixing bowl and toss salad to coat. Taste and add more dressing, salt and pepper as desired.
Divide salad among bowls or plates and shave parmesan cheese over the top as desired. Serve immediately.
Serves four as a small appetizer.Continue reading
2 cups ricotta cheese (I like Bellwether Farms Sheep’s Milk Ricotta)
2 large egg yolks
½ cup all-purpose flour, plus more for dusting
½ cup chopped fresh basil, plus more for garnish
¼ teaspoon ground pepper
⅛ teaspoon salt
1 cup diced shallot
2 cloves garlic, chopped
2 cups sliced Shiitake mushrooms
1 cup (or more) fresh or frozen peas
½ cup mascarpone cheese
½ cup vegetable stock
extra-virgin olive oil
Shaved Parmesan cheese & arugula for garnish
As Thomas Edison once said "Genius - 1% inspiration, 99% perspiration"
We get complemented frequently for our very creative and innovative products. While this is always delightful to hear we are constantly reminded that the path to invention is not an easy one. It is often fraught with setbacks, expensive molds, patents (we have 3), trademarks (we have 4) lawyer fees, and worst of all products that don't work initially and send us back to the drawing board. We've spent many hours at work and over meals at home thrashing out ideas and perfecting them.
Most of the ideas spring from frustrations we have in our daily lives that stop us in our tracks and makes us think "hey, how come no one has ever invented this before?" We have a Steve Jobs quote on our idea board in the office "Simple is more difficult than complex" and we try to adhere to this dictum but sometimes the process just seems daunting and onerous.
We're currently working on our latest invention. We gave it a surreptitious unveiling at the Housewares Show a few weeks ago to some of our best customers and were blown away by the response. Now we're frantically finishing up labeling, production, adding small tweaks, getting samples for key customers and deciding on colors and then the big decision - how much should we produce. More tough decisions lie ahead like where will we put inventory as we are bursting at the seams since the tote+able merger. We want to get it out to market as soon as possible but also need to make sure everything is done with the level of perfection we demand.
Each time we launch a new product, and we've launched one per year since we started this in 2012, there are always new hurdles to jump but the excitement pushes us on. We're thankful for some terrific partners, customers and rep groups but most of all the group who show up to work here every day. They hear most of the ups and downs of invention and are some of our biggest cheerleaders, they're also some of the first to test the products.
So the next time you see one of our products in a store or even better still actually use one of them, just take some time to think about the work that went into bringing it to market and cheer us on to keep going and to keep inventing! We love it and we hope you love our products as much as we do! We can't wait to share our latest and greatest with you. Stay tuned....Continue reading
We discovered this terrific dish when we attended the International Housewares Show in 2016 at a wonderful little restaurant called Osteria Langhe. It was recommended to us by a friend from our wine days, Brian Duncan and we'll be forever grateful. It was a major highlight of our trip and now the restaurant is a regular pitstop once a year when we visit Chicago. On returning home we were obsessed with how to make it and Walt immediately set to figuring out how. It helped a lot that our daughter knew how to make pasta. It is now a classic dish in our home. We hope you enjoy it as much as we do every time.
For Pasta (Follow your favorite pasta recipe or cheat by using won ton skins)
La Tur Cheese (Italian soft cheese somewhat like brie but in a little tub)
¼ cup White Wine
¾ cup Chicken Stock
1 Garlic clove (smashed)
3 Thyme sprigs
1 tsp Thyme leaves
Make pasta and roll into thin sheets, then cut into three inch squares. Alternatively, use square won ton wrappers.
Remove La Tur cheese from refrigerator and spoon about ½ tablespoon into center of pasta square. Wet the edges and seal into a triangular package. Please on a parchment lined, floured baking sheet. Repeat until you have made the desired quantity. (5 is a good number per person for a hearty appetizer)
Boil six quarts of water to cook pasta. Meanwhile heat white wine and chicken stock in a small saucepan. Add smashed garlic and thyme sprigs and simmer until pasta water is ready. If liquid evaporates too quickly, add more chicken stock as needed. You will want about ¾ cup of liquid when finished.
When water comes to a boil, salt generously and cook the plin until they are al dente and rise to the top – about three minutes. While this is cooking, strain the sauce into a clean bowl and return liquid to pan and simmer. Whisk in butter one tablespoon at a time until incorporated in sauce and remove from heat.
Drain the plin and divide evenly into small bowls. Spoon the sauce equally over the top of each and sprinkle with thyme leaves.
Serve with something delicious - this past week we opted to enjoy it at the restaurant with a bottle of delicious Arneis from Vietti.
Word of note - this is Mr CapaBunga's version of the dish - the picture of the actual dish from the restaurant is above.
This delicious dish, I have to admit, was from a truly fantastic Valentine Dinner made by, non other than our resident chef, Mr CapaBunga, earlier this week! It was our first meal after a 3 day cleanse but still worked within a non sugar, carb, gluten diet (Plant Paradox) we've been trying. Walt, who can often make quite elaborate meals, tells me that this one is super simple so it seemed like a perfect one for our next blog post. We served it with a delicious Gobelsburger Riesling 2015 which really brought out the best in the wine and in the dish - ENJOY, I know we certainly did even though diet wise, we weren't meant to have the wine (well, it was Valentine's after all)
See recipe below.
4 Wild caught California (not Alaskan) Halibut Fillets – 4 oz each (Substitute snapper if halibut unavailable)
4 Heads of baby bok choi, roughly chopped and washed
4 stems of green(spring) garlic
½ tbsp grated ginger
½ tbsp white wine
2 tbsp French butter
Preheat oven to 400 degrees
Remove outer, slightly red portion of green garlic and chop only the white portion.
Cover a sheet pan with parchment paper and drizzle with a small coating of olive oil. Pat halibut dry and place on parchment. Season with salt and pepper.
Heat a large non-stick skillet to medium and melt one tablespoon of butter. Add ginger and green garlic and sautée for one minute. While this is cooking, put halibut in the oven and set timer for six minutes. Add bok choi to skillet and sauté with the ginger and green garlic. Meanwhile, heat white wine in small saucepan on medium-low until just simmering, then whisk in one tablespoon of butter and turn off heat.
After six minutes in the oven, turn on high broiler and cook halibut for two more minutes. During this time, place bok choi mixture in the center of each plate. When halibut is finished, remove from oven and place one fillet on top of each bok choi mix, then spoon the butter/wine “sauce” over the top of each piece of fish. Sprinkle with salt and serve with a delicious bottle of Riesling - we chose Gobelsburger, a veritable bargain at around $15-$20!
Serves 4 – Approximate time 20 minutes