Food & Drink

Summer’s Last Hurrah

Food & Drink August 20th, 2013 — by:

labor day eats- 3

Pictured above, clockwise from far left: 

Wake up all that end-of-summer produce! Order up the makings of the O’Kelly Girls Vinaigrette from St. Helena Olive Oil Co. and drizzle the extra virgin olive oil and sparkling wine vinegar on vine-ripened tomatoes, grilled zucchini and/or eggplant—pretty much everything piled up at the farm stand and on your kitchen counters right now. Finish things off with a sprinkling of the divine grey sea salt that comes with the package and a lashing of the organic black pepper.

Pack the perfect picnic or do some lazy girl evening entertaining. St. James Cheese Summer Selection cheese box contains four artisan-made American cheeses, a French-style salami, and some yummy peach chutney. Just add a few chilled bottles of Joe Bastianich’s refreshing Rosato from A Wine for All and you are good to go—or stay.

Make a batch of sangria from Julia Reed’s latest, But Mama Always Put Vodka in her Sangria, pour it into William Yeoward’s gorgeous Wisteria water pitcher, and celebrate summer’s most festive drink!

Make like Bobby Flay and throw some corn on the grill! Get his flawless recipe (complete with a knock-out red chile-green onion butter) and so many more great ideas in his seminal Boy Meets Grill at Books & Books.

Barbecue some shrimp and make the most of the ocean’s sweetest bounty. The recipe in Mitchell Rosenthal’s excellent book Cooking My Way Back Home is the best we’ve ever found. Mitch is the proprietor of three of our favorite San Francisco restaurants—if you haven’t been to Town Hall, get there quick—but he also cooked for a time in New Orleans and his barbecued shrimp is impressive testament to that fact. Also not to be missed: the bacon-wrapped deep fried oysters. Eat up!

 

Jammin’ Mojitos

Food & Drink August 13th, 2013 — by:

jammin mojitos- fetch

To celebrate National Rum Day on Friday we’re making mojitos! And who did we turn to for help? Sallie’s Greatest, of course! Check out three of Sallie’s classic Mojito recipes for a drink that really packs a flavorful punch…

PEACH + MINT MOJITO

1 oz. lemon or lime juice
1 oz. Sallie’s Greatest Peach + Mint Jam
15 fresh mint leaves
1.5 oz. rum
Club soda

Muddle lemon/lime juice, jam and mint leaves. Add rum and stir with crushed ice. Top with club soda. Garnish with slice of fresh peach and sprig of fresh mint if desired.

BLUEBERRY + LAVENDER MOJITO

1 oz. lime juice
1 oz. Sallie’s Greatest Blueberry + Lavender Jam
15 fresh mint leaves
1.5 oz. rum
Club soda

Muddle lime juice, jam and mint leaves. Add rum and stir with crushed ice. Top with club soda. Garnish with a few blueberries and sprig of fresh mint.

STRAWBERRY + BASIL MOJITO

1 oz. lemon juice
1 oz. Sallie’s Greatest Strawberry + Basil Jam
6 – 8  fresh basil leaves
1.5 oz. rum
Club soda

Muddle the lemon juice, jam, and basil leaves. Add rum, crushed ice and stir. Top with Club Soda. Garnish with fresh strawberry and a sprig of basil if desired.

blackberry and turkey sandwich- fetch

 

We’re celebrating National Berry Month with this super tasty recipe from the one and only Sallie’s Greatest!

Turkey Blackberry Spice + Sage Havarti Toasted Sandwich 

1 Ciabatta roll sliced in half
1 teaspoon mayonnaise
1 teaspoon Dijon mustard
3 – 4 slices of cooked turkey breast
2 Tablespoons Sallie’s Greatest Blackberry Spice + Sage Jam
1 slice Havarti cheese
1 handful arugula leaves

Spread mayonnaise on one side of bread and the mustard on the other side. Put the turkey on the mustard, top with Blackberry Spice + Sage Jam, layer Havarti cheese. Top with the bread and toast in oven for about 8-10 minutes to melt the cheese, lift top bread and add the arugula. Cut in half to serve.

Enjoy!

grapes

Napa Valley is one of those classic destinations that has somehow managed to trump trends. It’s just always a good idea, particularly during the spring months of April & May. And as a travel advisor, it’s one of the more popular destinations I’ve been getting inquiries on lately. So I thought I’d share a few of my personal recommendations – from where to stay and eat, to the winery that always makes it into my itineraries. Plus the perfect Taigan shift dress to have you touring the wineries in comfort and style.

Get There

Fly into San Francisco, rent a car at the airport. Napa Valley is about 1-hr from the city.

Stay

The Carneros Inn | 4048 Sonoma Highway | Napa

Eat

Redd | 6480 Washington Street | Yountville

Must-Visit Winery

Kenzo Estate for its Bouchon Bakery sandwich pairing on their outdoor patio (Reservation required)

 

Tip

Start at Schramsburg, sparkling wine, great way to ease into a day of wine drinking (Reservation req’d)

Here are a few Napa-inspired Taigan finds:

Aron Pencil Dress by Antik Batik | $335

Tip: Comfortable, stylish for a day of touring wineries.

dress 2

Nantucket Wine Carrier by Hancock Baskets | $74.99

Tip: Bring your own wine carrier for that special bottle of wine to take home.

wine cooler 2

Basil Extra Virgin Olive Oil by St. Helena Olive Oil Co. | $24

olive oil 2

Organic Grey Sea Salt by St. Helena Olive Oil Co. | $12

salt 2

Chardonnay 2010 Napa Valley by VGS Chateau Potelle Winery | $45

vgs 2

Eisch Classic Wine Decanter by Corzine & Co. | $155

decanter 2

Lavender Body Butter by Napa Valley Bath Co. | $22

butter 2

Happy Travels,

-Lila

Lila Fox is owner of New Orleans-based Constant Tourist Travel, a Virtuoso travel agency & SmartFlyer affiliate, specializing in business & luxury leisure travel worldwide. For more information on Lila’s Napa Valley itineraries and exclusive benefits at The Carneros Inn (upgrade on arrival subject to availability, daily breakfast for two, and $100 Spa credit) contact Lila at lila@smartflyer.com.

PHOTO BY CHRIS GRANGER

Our favorite mixologist Brooks Reitz improves on the classic Tequila Sunrise with his artisanal Jack Rudy Grenadine. We can attest that both the grenadine and the delicious Sunrise are the best we’ve ever had!

For years, Grenadine has languished in homes and on back bars as an unloved, one-note sugar bomb that had all but lost its place in the cocktail canon—serving mainly to make the occasional Shirley Temple or Roy Rogers for a very sub-par “mocktail.”

Historically, however, Grenadine has been a central element to a great many classic drinks, including a beautiful class of “Tiki” drinks, as well as such cocktails as the Ward 8, the Monkey Gland, and the Maiden’s Blush. When Grenadine lost its way, so did these cocktails.

And, as I dug into my cocktail books to explore the many drinks I could never properly produce until now, I had the good fortune to uncover one maligned tipple that I hope makes a comeback, kitsch aside: the Tequila Sunrise.

Fairly easy to produce, this four-ingredient concoction (I’ve added some fresh lime juice for balance) is so passe it’s hard not to love—and after you taste it, I’ll stop myself from saying, “I told you so.”

 

Tequila Sunrise

2 oz. Silver Tequila (100% Blue Agave)

3 oz. Fresh Orange Juice

1/3 oz. Fresh Lime Juice

Quickly shake and strain into a Collins glass over fresh ice.

Add 1/3 oz. Jack Rudy Small Batch Grenadine

 

-Brooks Reitz

Pictured above: Tequila sunrise featuring Jack Rudy Grenadine in a classic glass from And George.