from the Sonoma Valley Belle Glos & Napa Valley Quilt Collections.
Belle Glos showcases distinctive Pinot Noirs produced from California’s most noteworthy coastal wine-growing regions. While each vineyard location lies near the Pacific Ocean, the climate differences are significant, varying with the amount of fog, wind, sunlight, and soil type at each site. Each vineyard designatedwine is crafted to distill the purest essence of the locale into elegant expressions of California Pinot Noir.
Join us from 4:00 – 7:00 as we sample wines from the Mondavi & Estancia collection. Bring a friend or two and come taste with us!!
Robert Mondavi established his namesake winery in 1966 with a vision to create Napa Valley wines that would stand in the company of the world’s finest. He chose To Kalon Vineyard in the heart of the Napa Valley as the home for Robert Mondavi Winery. This first-growth vineyard, located in Oakville, California, is renowned for producing some of the finest Cabernet Sauvignon wines in the world, as well as for its Sauvignon Blanc grapes, from which Mr. Mondavi crafted his signature wine, Fumé Blanc.
Estancia is translated from the Spanish word for “estate,” and emphasizes the conviction that the world’s best wines capture the essence of their place of origin. With over 30 years of experience, Estancia relies on the benefits of boutique-style winemaking techniques, including whole-cluster fermentation, gentle punch downs, and basket pressing. It is this crafting of the wines, from grapes to bottle, that results in the consistent and superior wine quality.
The biggest influence on the climate of Monterey County vineyards is invisible, yet its effects are undeniable. The canyon beneath Monterey Bay generates cool Pacific air that results in slow and gentle ripening of the grapes – ideal conditions for crafting excellent quality wines.
As you may already know, the LBHOA throws a summer concert series and we are coming up on the third concert of the summer this Sunday, July 8th. Instead of being in the park this one will be at PVHS right around the corner and feature the Peninsula Symphonic Winds! Hope to see you all there!
This simple pasta sauce is delicious, cheap, easy, and quick to make. It’s got a light, sweet and spicy flavor that you can easily tweak either direction by adding more or less of the honey and red pepper. Mix with a 16oz of bowtie (farfalle) pasta for an easy dinner that serves 4+ in the time it takes you to boil water and cook pasta.
2/3 Cups Olive Oil
1 tsp Garlic Powder
1 tsp Oregano
1 tsp Basil
1/2 tsp Thyme
1/2 tsp Rosemary
Pinch of Red Pepper Flakes
1 tsp Salt
1 tsp Black Pepper
6oz Tomato Paste
1 tsp Honey
Parmesan to taste
Measure and mix all herbs and spices together
Heat the olive oil in a skillet over low heat and then add the mixed herbs and spices and let simmer for 1-2 minutes
Turn the heat up to medium and add the tomato paste and honey
Stir for 5 minutes until tomato paste starts darken, it will not form a smooth sauce
Simmer on low until ready to use, mix with pasta, and grated parmesan
July 4th lands smack dab in the middle of the week this year so some of you are celebrating this weekend, some next weekend, and some of you on Wednesday. To accommodate everyone’s celebrations we will be running our 4th of July sale all week, from Friday 6/29/18 through Sunday 7/8/18. We will have week long specials as well as 3-day deals.
Before we get into the deals though, just a quick note that our store hours on July 4th will be 7:00 AM – 5:30 PM
There are few things more American than grilling so we’ve put charcoal on sale for 20% off.
Pairing with that we have some great meat on sale the whole week:
All Lunada Burgers $1 Off per pound
All Sausage $4.99/lb
And of course, you need something to wash it all down, so grab any 12pk of soda at 10% off.
1st 3-Day Sale 6/29-7/1
10% Off – Landmark Vineyards Overlook Chardonnay and Cuttings Cabernet Sauvignon
Buy one beef or chicken kabob, get one a vegetable kabob free
15% Off – Kettle Sea Salt and Vinegar Chips 13oz
2nd 3-Day Sale 7/2-7/4
10% Off – Boen Pinot Noir and Argyle Brut
Ribeye – $2 off per pound
15% Off – Kettle Classic Barbeque Chips 13oz
Final 3-Day Sale 7/6-7/8
10% Off – Justin Sauvignon Blanc and Belle Glos Pinot Noir
This past Sunday was LBHOA’s second concert of the summer with Erotic City, a Prince Tribute band. We had another great turn out and wanted to say thanks to everyone that came! The next concert will be at PVHS on Sunday July 8th and features the Peninsula Symphonic Winds.
If you grabbed and saved our coupons two weeks ago, then you know this week is 2 for $25 on Landmark Overlook Chardonnay with the coupon. So let’s take a dive into the wine.
An elegant blend of premium fruit from Sonoma County, the vineyards used in the Overlook Chardonnay represent some of the best that 2016 had to offer. Greg Stach’s expertise selecting the finest sites and their growers’ excellent viticultural practices yielded truly exceptional fruit from respected parcels such as Lorenzo and Lone Oak in the Russian River Valley and Bald Mountain in the Sonoma Valley. The Chardonnay is hand harvested, hand sorted and fermented using all native yeasts providing the purest snapshot of what this vintage had to offer.
Pale lemon yellow, with aromas of ripe lemon, yellow apple, pineapple and toasted oak. Balanced and layered on the entry with ripe lemon, green apple and grilled ripe pineapple with attractive smoky oak and vanilla barrel notes. The crisp mid-palate shows savory chamomile flower and a pleasant mineral texture with sustained fruit that continues through the clean, textured finish.
Pair simply with yellowtail sashimi garnished with a fresh lemon wedge, or try it with a dressed-up chicken picatta, served with a pan reduction of lemon, butter, capers, and a touch of garlic.
It’s time for the next concert in the park, this Sunday June 24th from 5-7pm, and we are looking forward to another great turnout. The band this time is Erotic City, a Prince tribute band! Just like the last concert, we will have food and drink for sale at the edge of the park or you can pop into the market for even more options. We hope to see you all there!
We feel an obligation to be a part of the community, not just in buying and selling product, but through participation and donation as well. While we work with many groups large and small, we want to highlight a group that does a lot for those less fortunate: New Challenge Ministries. We not only donate to them regularly but participate in their charity drives because we believe in them and their mission. I’ll let them tell you what they are about with their mission statement below, but we encourage you to check them out and if you like what you see,help themhowever you can.
New Challenge Ministries Mission Statement
“Over the last 35 years of community involvement, we have had the opportunity to educate the public and private sector about the needs and struggles of those struggling with life-controlling problems such as drugs and alcohol. In November of 2006, as part of our mission to serve the community, we began to fight hunger by gathering and distributing food, engaging in partnerships that advance self-sufficiency and by providing leadership on issues related to hunger. Through our vision and action, we demonstrate our passion for assisting those in need. We have no zip code restrictions and do not discriminate against anyone in need. All are welcome.”
Lately we have been making quite a few changes, moving things around and bringing in new product. We are committed to bringing in what the community wants – whether it’s lower price points on staple items, to running sales more regularly, to bringing in new products we think you’ll enjoy. Today we would like to highlight some of those new products!
In our community, Coca-Cola is the undisputed champ over Pepsi products. So we’ve brought in a larger variety so you can find your favorite.
A while back we brought in Viva Aloe Drinks and they have been a big hit, so we’ve brought in another group of aloe drinks for everyone to try out.
Sun Tropics Rice Pudding
Delicious dairy free and gluten free pudding in three great flavors, what’s not to love!
Lark Ellen Granola
Granola that comes in clusters, making it super easy to snack on. Personally, I can’t get enough of the vanilla cinnamon.
Sun Tropics Island Saba Banana Chips
Delicious banana chips with thinner crispier cut to them than a normal banana chip making them too easy to scarf down.
Boom Chica Pop
Popcorn in loads of delicious flavors!
Terra chips, made from veggies and packed with flavor. I may or may not have devoured whole bags in a single sitting.
Fiber and protein packed into a great little drink. Simple and healthy, can’t lose with that.
These are just some of the great new products we’ve brought in lately. Honestly, this isn’t all of it and I’m surprised by how much there is after putting this post together. Let us know if you’ve tried some of these and as always, let us know if you would like to see something we don’t currently have in store.
With Stone Fruit season upon us we thought we would run you through everything you need to know to make sure you get the best of the best when picking it out.
What is Stone Fruit?
Stone fruit is the name for any fruit with a hard and relatively large seed at it’s center – this includes peaches, plums, apricots, nectarines, and more. Basically, they are all the delicious fruits you can’t get in winter because of how delicate they are.
How to pick it out?
Give the fruit a slight squeeze – it should be firm without any big bruises or wrinkled skin. In addition, they should smell sweet. Stone fruit is picked before it is completely ripe, so if you find yourself with some that isn’t as ripe as you would like, place it in a paper bag over night with an apple to help accelerate it’s ripening.
We’ve got a fresh order of swordfish and a recipe for you to try if you’ve never had swordfish before.
• 4 Swordfish Steaks (6oz each or 1” thick)
• 3 tbsp Canola Oil
• Salt and pepper to taste
• 2 tbsp Butter
• 2 tbsp Olive Oil
• 8 Cloves Garlic, minced
• ¼ tsp Red Pepper Flakes
• ½ cup White Wine
• Grated zest from 1 Lemon
• 2 tbsp Lemon Juice
• 2 tbsp Parsley, for garnish, cut into small pieces.
1. Preheat oven to 400 F.
2. In an oven safe skillet, heat oil over medium high heat.
3. Add swordfish to hot pan and cook for about 3-4 minutes on the first side.
4. Turn the sword fish over and place in the oven to finish cooking, about 8-10 minutes or until cooked through.
5. Add the butter and olive oil to a small skillet, and melt over medium heat.
6. Add the garlic and red pepper flakes, and cook over medium heat until garlic begins to turn light brown
7. Set aside until fish is complete.
8. Once the swordfish is cooked through, remove from the pan and onto a serving platter.
9. Add white wine to the fish pan and stir to deglaze. Combine the wine mixture with garlic butter mixture and bring to a simmer over medium-high heat.
10. Cook for 3 minutes to reduce volume
11. Remove from heat and stir in lemon zest and lemon juice.
12. Pour over the swordfish and garnish with parsley.
Don’t want swordfish or we are all out? No problem, the recipe works well with Halibut, Mahi Mahi, Sea Bass, Tuna, and Yellowtail. Enjoy!
This past Sunday was LBHOA’s first summer concert in the park and we had a great turnout. We grilled out and enjoyed some wonderful blues and R&B! Join us for the next Summer Concert on June 24th with a prince cover band. Big thanks to LBHOA for putting it all together!
Tomorrow is Tuesday so why not whip up some yummy fish tacos for the family!
• Fish – Cod, Halibut, Mahi Mahi, Pollock, Rockfish, Shark, Swordfish, or Tilapia
• Canola Oil
• Lime Juice
• Chili Powder
1. Marinate the fillet in equal parts canola oil and lime juice, with chili powder (to taste, before adding fish) for 20 minutes
2. Remove from the marinade and place in a hot skillet over medium high heat for 4-5 minutes on the first side.
3. Flip and cook for another 30 seconds or until cooked through, then remove.
4. Let rests for 5 minutes then flake with a fork
Once your fish is complete, add it to some small tortillas or taco shells with your preferred fixings – diced tomato, cheese, lime juice, cabbage, cilantro, or whatever else suits your family’s fancy. Bon Apetit!
If you are a lover of pasta and cooking then you have to try making fresh pasta at least once. While there is something to be said for the convenience of dry pasta, the flavor and texture from fresh pasta is simply better. Below is a simple recipe for fettucine but you can easily find more challenging pasta recipes online if you are feeling adventurous. Don’t feel like reading, scroll to the bottom to follow along on YouTube.
Eggs (1 per serving)
Start by making a mound of flower on your countertop with a well in the middle of that you can crack two or three eggs in.
Followed by a little drizzle of olive oil (optional), and a pinch of salt.
Grab a fork and beat/whisk the eggs picking up a little flower with every stroke of the fork.
Once it becomes too sticky grab a bench scraper and start folding everything towards the center.
Once a shaggy dough starts to form begin to knead the dough by hand for a solid ten minutes. Knead until sore, or when the dough has the consistency of play dough.
Wrap the dough in plastic wrap and let sit in room temperature for at least thirty minutes. This lets the gluten relax a little bit before rolling it out.
After thirty minutes, unwrap the dough and start flowering everything – your hands, the dough, the rolling pin, the countertop, and anything else you think needs flowering around you.
Once finished flowering, cut the dough down the center into two halves.
Now it’s time to start gently rolling/laminating it out. Roll like you would be using a pasta machine by rolling it out followed by folding into thirds, turn it 90 degrees and then rolling out again. Do this 3 times total before going for the big time roll. Roll until you can almost see your hand through it.
Once you have the dough rolled out to size and thickness it is time to cut. Start by cutting off the edges to give you an even rectangle. From here you can make lasagna noodles, or filled pasta like tortellini or ravioli.
For simple pasta, loosely fold the dough cutting it into nice wide fettuccine pieces. Once finished cutting, unfold all of the pieces to make sure none of them are stuck together.
Once all of the noodles are unwound, lift up the noodles and toss them with a little bit of flower to make sure they don’t stick together. Make sure each individual strand is coated with flowered.
Hang to dry or placed under plastic wrap until ready to use.
With summer right around the corner, it’s time for the LBHOA Summer Concert Series. Fun, affordable, and family-friendly, the summer concert series features six bands over six Sundays at the Lunada Bay Park. Besides live music, there will be food and beverages available as well as a kids corner with arts and crafts. So come join us for some fun in the sun all summer long starting this Sunday, June 3!
While the grill is king for most memorial day celebrations, we can’t forget about the supporting cast, so today we are focused on sides and drinks for your shindig.
For any good celebration outside you need a couple of options to quench your thirst. If you enjoy cooking or have some lazy guests that don’t want to cook and bring food, this is a great option to get them to bring to the gathering.
Water – Be safe and stay hydrated, simple as that. In addition you can be sure it’s a drink all of your guests can enjoy
Soft Drinks – Whether it’s soda, juice, or sports drinks like Gatorade you’ll need something for those looking for more than water but can’t have or don’t want alcohol. If you have kids in attendance, this is a must have alongside the water.
Beer and Wine – Whether you have generous guests or you are a generous hosts, having a selection of beer and wine available helps everyone enjoy the day. Look for lighter beers and summer wines to pair with the grill options.
Friday 5/25/18 through Monday 5/28/18, all 12 packs of soda, select cases of water, and a selection of beer will be on sale!
Snacks – A handful of options for grazing on are great for before and after the main meal. Grab some chips, veggies, and dips to be all set.
Salad – Having a salad or two or three hanging out with the burgers and veggies is standard so we have you covered with a couple recipes:
Standard Salad – Not that anyone needs a recipe for lettuce and some fixings, we found a whole list [Click Here] of salads you can make if you are looking for a char on your leafy greens.
Potato Salad – If you don’t have a secret family recipe for potato salad, have no fear because we found you a nice simple recipe to get you started, just [click here].
Pasta Salad – There are an endless variety of pasta salads to choose from but we thought we would suggest a basic one – pasta, some veggies, and some Italian dressing. [Click Here]
Fruit – Don’t forget to have some of your favorite fruits to cool you off and balance out the flavors coming off the grill. Cut up some melons, grab some berries, or maybe some grapes; there really is no wrong choice here.
Odds and Ends
One last thing, don’t forget these easy to overlook items for your day. Do you have enough for everyone?
With Memorial Day weekend coming up we thought we spend the week talking about an American pastime, grilling out. Today is all about the veggies – making them shine so they don’t seem an afterthought to your weekend fun.
Tips and Tricks
Before we get to the recipes, check out these simple tips to save you some hassle when it comes time to grill. Most recipes cover this, so skip ahead if you are already a grilling pro.
1.Toss them with a light touch of oil to prevent them from drying out and it helps to keep your seasoning in place. Just don’t go too heavy on the oil as it can cause flare ups with dripping.
2.Know your cook times, not all vegetables are created equal. A potato and a pepper have drastically different cook times and shouldn’t be treated the same. To prevent scorched food, sear the vegetables on high heat and then move them to a cooler part of the grill to finish cooking.
3.Use the right tool for the job. Some veggies require a grill basket or skewer to be safely cooked on the grill, others work best in tinfoil packets.
4.Cut the vegetables to the right size and be consistent. If you are making kebobs, you don’t cut thin sticks, you cut half inch to one inch cubes of vegetables. In the same way, if you are cooking the vegetable directly on the grill then you’ll want a wide cut for the veggie with about a half inch thickness so they cook quick and don’t fall into the flame.
Recipes for all the Usual Grilling Vegetables
Portobello Mushrooms – Only four ingredients (including the mushrooms) and almost as little effort. Great for those vegetarians and vegans looking for a burger substitute.
Brussel Sprouts – A straight forward and easy recipe from Alton Brown that takes less than 30 minutes from start to finish.
Corn – Bobby Flay may be overthinking it with this recipe but if you are looking to spice up the standard corn on the cob, he’s got you covered.
Potatoes – If you are looking for something besides a baked potato, check out this classic rosemary seasoned red potato recipe
Everything Else – Finally, here is a recipe for the bulk of the veggies you probably want to grill
Enjoy and check back Wednesday for some great side dishes and drinks!
Have you skipped buying seafood because you weren’t sure about the flavor, texture, or how to cook it? No worries, we have you covered with this quick little guide to get you started.
Fish is a healthy, sustainable, and versatile entrée for your next dinner. It contains healthy proteins and nutrients such as Vitamin D and selenium, and it’s low in saturated fats. Fish and shellfish such as salmon, tuna, sardines, clams, and crabs contain omega-3 fatty acids which are known to lower blood pressure, decrease the chances of heart disease, and is helpful in brain development.
Taste and Texture
Not sure what type of fish you need, asks us in store or consult the chart below to find what fits your meal and taste buds.
True Cod, Crab Meat, Flounder, Pollock, Scallops, Sole
Once you’ve picked your pony for dinner, it’s time to figure out how to cook it. Again we have you covered with cooking times and temperatures below. Remember, cooking times are estimated and will vary depending on the type and thickness of the fish. Fish is considered done when the flesh turns opaque and has a firm flaky texture. Be careful not to overcook it or it will become dry and lose flavor.
Approximate Cooking Time
Best with small fish
Over Gently Boiling Water
Still don’t have your sea legs? No sweat, watch the video below for the basics of fish and two ways of cooking it to get you started.
We are always staying active and giving back to the PV community we depend on and Earth Day is no exception. As part of our partnership with the Palos Verde School Gardens, a percentage of our sales tomorrow will be donated to help support them and the great work they do.
For those unfamiliar with the Palos Verde School Garden program, they seeks to create edible education learning opportunities in public places including schools and restaurant gardens. The PVSG Outdoor Classroom program, taught by PVSG garden educators, seeks to encourage students and teachers to consider the school garden as an extension of the traditional classroom rather than an extracurricular activity. The Outdoor Classroom is seen as a living laboratory where lessons are tied to common core curriculum standards, encourage inquiry-based learning, provide hands-on experiential learning opportunities and support next generation science standards. As part of their grade level experience each week, students have opportunity to collaborate with their peers, write and draw what they experience in their garden journals, taste seasonal and local produce, plant and tend to their school garden beds and develop an understanding of what is needed to become environmental stewards of the future.
If you would like to learn more about them, click here, and thanks for helping us support a great cause.
Whale of a Day is scheduled for this Saturday, April 14th from 10:00 AM to 4:00 PM. Come join us for this free and family friendly event celebrating the annual migration of the pacific grey whale. The event will be held at the Point Vicente Interpretive Center, located at 31501 Palos Verdes Drive West.
03-02-2012–(LANG Staff Photo by Sean Hiller)- The 29th Annual Whale of a Day made a big splash Saturday at the Point Vicente Interpretive Center in Rancho Palos Verdes, where visitors enjoyed food, music, crafts and a chance to spot a passing whale cruising up the coast. Visitors also had a chance to check out the San Vicente Lighthouse operated by the US Coast Guard.
There will be plenty of activities for the kids from face painting to children’s crafts and games. For the adults they have exhibits, crafts, food vendors (including us!), and a raffle. So stop by, say hi, and enjoy the gorgeous weather and whales!
If you have any questions or need additional information call (310)544-5260
Smart Chicken Whole Chickens are on sale from March 28th through April 3rd. We know if you aren’t a pro in the kitchen it can be intimidating to cook a whole bird versus cooking wings or breasts, so we’ve included everything you need to know to get started and leap this culinary hurdle.
First up are some recipes for the whole bird, no muss no fuss:
In recent years it has become quite common for many people to follow special dietary restrictions for health and ethical reasons. Whether it’s vegetarian, gluten-free, keto, vegan or something else, we try to provide a host of options for everyone who shops at the market.
Today we though we would highlight some of our gluten-free options, picked out by one of our own cashiers who is familiar with the struggle of finding good food that’s gluten free. Click on any of the product names to find out more about them.
Let’s start with the snacks and small bites pictured above:
We’ve put our Smart Chicken boneless, skinless breasts on sale now through March 20th! To help get your culinary creativity flowing we’ve included a recipe to get you started.
Smart Chicken is a great company focused on providing a quality product while keeping your health, the environment, and the animals welfare at the forefront of their process. If you want to learn more about them, click here, or keep reading below for the recipe.
Parmesan-Crusted Chicken Breast
2 boneless skinless Smart Chicken® breasts
1 cup all-purpose flour, seasoned with salt and cracked pepper
2 large eggs, beaten
8 ounces panko bread crumbs
1 tablespoon salt
2 tablespoons chopped fresh parsley
3 tablespoons grated Parmesan cheese
Canola oil, for cooking
Place chicken breasts between 2 pieces of plastic wrap and lightly pound to approximately ¼- inch thick. Cover and refrigerate.
Prepare three shallow bowls: one with seasoned flour, one with beaten eggs, and one with a combination of panko, salt, parsley, and Parmesan.
Dredge the chicken breasts in seasoned flour, shaking off excess.
Dredge each piece of chicken in flour, then coat in egg wash, and dredge in panko mixture. Set aside.
To a large skillet over medium, add a drizzle of canola oil.
When the oil is hot, add the breaded chicken. Lower the heat and cook until browned and crisp on both sides, turning only once, approximately 3 minutes per side.
We are proud to announce that we are working with a local South Bay children’s author and currently showcasing their wonderful story Yahooty Who?
Yahooty Who? is a children’s book with captivating and gorgeous images that showcase a wonderful story teaching children positive values about helping and caring for others. What makes Yahooty Who? unique is that it actively looks for participation from the reader – making for a more impactful experience for everyone!
Not only are we happy to carry the book, but we also have plush Yahooty’s and sock puppets that are absolutely adorable!
Help us teach kids and support a local author and their company!
We think food is at it’s best when it’s not only fresh but playful. Food can bring you joy before the first bite through fun presentation and delicious smells, or even with the anticipation and care that starts at the preparation. Sharing some of that love through and with food can be a great bonding experience so we’ve brought you a dinner idea that everyone in your family can help with, make their own, and share.
Build Your Own Pizza
Build your own pizza is fun for everyone and gives you the opportunity to be punny and let your family know you love them with every pizza your heart!
Pre-bake your Flat-Out crust at 375 for 2 minutes
Pull and cool your crust then add your sauce and toppings
Go classic with a red sauce, mozzarella, and pepperoni
Go a bit more exotic with a pesto sauce and feta cheese
Go crazy by bringing the family along and letting them pick the toppings at the store
Bake at 375 for 4 more minutes or until your cheese is melted
Angel Food Cake with Berries and Whipped Cream
This is such simple yet delicious dessert – just grab some angel food cake, your favorite berries, and some whipped cream. With the strawberries you may want to slice, but otherwise its a no muss, no fuss end to your meal.
We hope you enjoy the meal and the time with your loved ones.
Kombucha is a tea that has been cultured, similar to yogurt. During the culture period kombucha becomes naturally rich with probiotics, antioxidants, amino acids, polyphenols and active enzymes. On top of all the healthy contents it has a wide variety of flavors, is naturally decaffeinated, and has a nice fizziness to it.
If you’re new to it, it does have a tangy taste similar to an apple cider vinegar. Our taste buds are so used to sugary drinks that the tart and slightly biting taste of Kombucha might initially catch you off-guard. Luckily, GT’s carries a Synergy line of Kombucha that has a milder taste to get you started.
On the off chance GT’s doesn’t have a flavor you want then check out Brew Dr. Kombucha. They focuses on leaving out any sort of flavoring after culturing and prefer to let the tea shine by providing a 100% raw kombucha drink.
Still looking for more options? We have you covered by offering Kevita and Health-Ade as well. So go ahead, add a healthy dose of culture to your day.
Whether it’s date night or your having friends over for a get together, a charcuterie board is an easy way to please everyone. So what is it?
While charcuterie refers specifically to preserved meats like bacon and confit, charcuterie boards more often refer to a combination of meats, cheeses, and complimenting accoutrements. Putting one together is simpler than you think, just follow the tips below and remember that variety is key.
1.Start by selecting your serving board by considering how many people you are serving since size is going to determine how much you can display. The plating is usually done on a wooden serving board that gives a nice rustic feel but a plate or serving platter can work just as well depending on your tastes and needs.
2.Next up is to choose at least 2-3 cheeses that offer different textures and flavors. Grab yourself a soft cheese like brie or camembert, a harder cheese like manchego, and then something a bit more tangy like a blue or goat cheese. Spread these out on your board first since they take up a lot of real estate, leaving the softer cheese whole or in a wedge and pre-slicing the harder cheeses.
3.Now on to the charcuterie of charcuterie board. Just like the cheese we are looking for cured meats that offer a variety in taste and mouth feel. Include some traditional fan favorites like prosciutto and salami as well as some softer more spreadable options like pâté. Place these around your board leaving a variety of spaces of varying shapes and sizes for your complimenting items.
4.Grab a few small bowls and fill them with complimenting items that need to be contained. Olives, pickled onions or peppers, or dips (hummus, jams, etc.). You are looking for items that add variety and compliment everything else on your board.
5.Next add on some slices of baguettes, crackers, or flat breads. You aren’t going to have enough space on the board, so make sure to keep extra nearby.
6.Finally, it’s time for the freestyle portion, start filling out the nooks and crannies that are left with fruits, nuts, and vegetables that you and your guests favor. The best rule of thumb for this is simply to choose items that are perennial or are currently in season.
7.As a final touch, don’t forget to grab your favorite bottle of wine to share.
Follow these steps or our in-store guide and you’ll be sure to look like a pro to all your friends and family.
With the string of cold days we are having this week, it seemed like a good time to share a delicious and simple soup recipe to keep you and your family warm.
· 2-3 Tablespoons of Oil or Butter
· Sour Cream – Garnish
· 1 Yellow Onion
· Cilantro – Garnish
· 2-3 Cloves of Garlic
· Yams – Add alongside or substitute the carrots
· 2 Carrots
· 1 Tablespoon of Chili Powder
· 1 Tablespoon of Cumin
· Salt and Pepper
· 2 Cans Black Beans
· 2 Cups of Vegetable Broth or Water
· 2 Teaspoons of Lime Juice
Dice the garlic and onion, then thinly slice the carrots
In a large deep skillet over medium heat add your butter or oil. Once the pan is hot, add your onions and stir until softened (about 5 minutes)
Stir in the garlic, chili powder, and cumin – cooking for another minute
Add the beans, vegetable broth, carrots, and some salt and pepper (you can always add more, so season lightly until the soup is almost done). Reduce to medium low heat and cook until the carrots are cooked through – about 20 minutes
Carefully blend up the soup, either with a hand blender or by carefully adding it to a blender or food processor. This step is optional but the more it’s blended, the creamier and smoother the soup becomes
Stir in the lime juice and add any of the other spices, like more salt and pepper, to taste
Once your soup is complete, you can garnish with a dollop of sour cream and some cilantro. Don’t forget to serve it with a nice crusty bread with a soft interior, like Cuban bread or a French baguette. Bon appétit!