As summer is winding down we find ourselves wondering… what are we going to do with all of this squash? Thankfully our friend Carrie over at Callie’s Biscuits has a solution with this tasty Southern classic, which conveniently uses our very favorite ingredient, Fiery Pimento Cheese.

Fried Squash with Fiery Pimento Cheese


  1. 1 cup canola oil (or any other frying oil you have on hand.)
  2. 2 yellow squash, sliced into 1/4″ rounds
  3. 1 cup all-purpose flour
  4. 2 teaspoons salt, plus more for sprinkling after frying
  5. 1 teaspoon freshly ground pepper
  6. 2 eggs, lightly beaten
  7. 1 cup Callie’s Fiery Pimento Cheese (or Regular if you don’t like it spicy!)
  8. 1/4 cup chopped chives, for garnish

Flour and Milk Batter:

  1. 1 cup all-purpose flour
  2. 2 teaspoons salt, plus more for sprinkling after frying
  3. 1 teaspoons freshly ground pepper
  4. 1 1/2 cups whole milk
  5. Mix the salt, pepper and flour together in a medium-large bowl.
  6. Whisk the milk in gradually until you have a runny batter.
  7. Dip each squash round in the batter, and lay on a clean baking sheet.


  1. Heat oil in a cast-iron skillet, or other heavy duty pot over medium-high heat until a thermometer reads 350 degrees F.
  2. Place the pimento cheese into a quart-sized zip lock bag and cut a small corner off the bag to make a piping bag. Set out, and let come to room temperature.
  3. Mix the flour, salt and pepper together in a shallow dish. Place the eggs in another shallow dish.
  4. Dip each squash round into the egg mixture first, and then place each round in the flour mixture and coat thoroughly. Move to a wire baking rack before frying.
  5. Place 4 squash rounds at a time into the oil, being careful not to splash hot oil. It is important that you do not overcrowd your pan, as it will lower the temperature of the oil and the squash will not get as crispy as you want. Fry squash on each side until they turn golden brown, 1-2 minutes.
  6. With a metal spider or a set of tongs, carefully remove the squash and place on a clean wire baking rack, or a plate lined with paper towels. Sprinkle with salt immediately.
  7. Once the fried squash rounds have cooled (just a little bit), pipe a teaspoon of pimento cheese on each round. Sprinkle with chives and serve immediately.


View the full recipe and it’s history or shop Callie’s Biscuits for more tasty treats.

Perfect Pairs

Shops August 4th, 2014 — by:

Some things are just meant to be together. Check out a few of our favorite pairings that bring out the best in each other!

Antique Plate Server +  PB&J Cookies

 All About Reds Sampler + Set of Wine Cups

 Sea Salted Caramel Gelato + Copper Bowls

 Jack Rudy Grenadine + “They Drink Like Fish” Cocktail Napkins

Italian American Collection + End Grain Butcher Block

Stack ‘Em Up

Fashion August 4th, 2014 — by:

A lot of trends come and go, but the one that appears to be sticking is all about stacking! More is definitely more when it comes to bracelets these days, so get in on the look with some of our favorite stack worthy finds.

Hand-turned, black horn beads with ancient turquoise and soft, goat leather leather tassel. We love the horn patina, which will only deepen with wear to create that coveted well loved look. 

The diamond bar bracelets by Martha Ackerman are dainty and sparkly. The pave diamond bar gives the right amount of glitter to any stack.

Red Ruby Rouge’s beaded bracelets have beautiful agate slices to add some serious interest to an otherwise simple design. The soft color of the amazonite version makes it a front runner with the editors’.

S. Carter was stacking before it was cool. These python and diamond wrap bracelets give an edgy look to any ensemble.

For a less conventional look we recommend Seraphine Designs’ multicolored cuffs. Pick your own color combo for a look that is truly your own.

Create an instant stack with the triple stack collection from Blessings in Disguise. We’re suckers for labradorite, and this trio is no exception.

The only thing better than a stack is a stack with a tassel. House of Lavande hits the nail on the head again with this spunky but classic tassel bracelet.

Antique Ming Dynasty hand-carved agate orbs are the focal point of this beautiful bracelet. They are accented with two diamond roundels and ancient mammoth ivory beads. Perfection with a past. 


Borrowed from the Boys

Fashion July 28th, 2014 — by:

One of the hottest trends for 2014 pulls from his closet instead of hers. Check out a few of our favorite  menswear inspired looks in time for fall!

Helmut Lang’s Ember Blazer is the perfect example. Long jersey sleeves add a sporty twist to a crepe jacket with a curved, uneven hem.

The Sloane Loafer by Susan van der Linde is part menswear, part upper east side prep. We love the colors… mango, kiwi and beige.

One look at Karen Hemphill’s cufflinks and you’ll be a french cuff convert.

Anxious to try the trend now? Then Anatomie’s Meshina Blazer is just the piece.

Smythe’s Tuxedo Pants feature a wider leg with a slimming velvet stripe down the side. A great way to blend in with the boys at a more formal occasion.

Feeling a bit more adventurous? We’re all in love with Res Ipsa’s Wool Loafers made from Turkish rugs. Each pair is one of a kind and the perfect conversation starter.


Winemaker Weekend

Food & Drink, Travel July 25th, 2014 — by:

wine weekendIf you’ve ever dreamed of being a winemaker, then this is your chance… The 2nd Annual Winemaker Weekend at the lovely VGS Chateau Potelle is just around the corner and there are still a few spaces left. Longtime friend of Taigan, Jean-Noel Fourmeaux will help you blend the best wine for your taste and then they will record  your “assemblage” and bottle 3 cases of your personal 2013 red wine, etched with your name, in three different bottle formats. Once glance at the itinerary has us ready to sign on the dotted line!

Program Details: 

Friday, September 19
6:00 – 9:00 PM: Welcome Reception in our Tasting House & Garden. We’ll start with our signature tasting – our wines paired with food bites by Michelin starred La Toque Restaurant – and then relax together over heavy hors d’oeuvres served with Library wines.

Saturday, September 20
9:30 AM – 1 PM: Blending Experience. First, I will instruct you about the characteristics and flavor profiles of each varietal: Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot. Through a blending demonstration, you will see how each varietal affects the other ones, how they each can be part of a blend and in what manner they can contribute to the blend you want to create. Through the artistry of blending, I will show you where the science stops and the art begins! Then I will humbly become your assistant winemaker. With pipettes, graduated tubes, bottles and glasses in hand, you will discover what best suits your own palate and craft your own wine! How fun is that?

1:30 – 2:30 PM: Lunch at C Casa. Just a short walk over to the Oxbow Market to enjoy tacos like you’ve never had. Open faced tacos that are purely exceptional!

3 – 5:30 PM: Cooking Class. La Toque has long been renowned for its wine and food creations. Chef Ken Frank works with his sommelier team to carefully pair each dish with a particular wine. He will demonstrate some of his favorite recipes and highlight what it takes to make food “wine friendly.”

7:00 PM: Apéritif and Champagne on the private patio of La Toque followed by the dinner Chef Ken Frank designed to accompany the VGS wines.

Sunday, September 21
9:30 AM – Noon: Brunch in the Vineyard. Your winemaking weekend will conclude with a leisurely brunch on Cloud Nine. Enjoy the serenity and beauty of our Mt. Veeder Mountain Vineyard.

$5,500/couple for this fantastic experience and 3 cases of your personal 2013 red wine, etched with your name, in three different bottle formats (750 ml X 24 bottles, 1.5L X 4 bottles, and 3L X 1 bottle). Wine will be bottled in June 2015. Accommodations and transportation not included. Payment is transferable but not refundable.

To purchase the Winemaker Weekend or to sample some of VGS Chateau Potelle’s products visit

The Perfect Cheese Board

Food & Drink July 22nd, 2014 — by:


Making the perfect cheese board is an art. Here are a few tips on how to create a beautiful and tasty spread!

1. Start with a beautiful “canvas”. We recommend the Brooklyn Slate products (pictured above) for a rustic look, or this marble version from And George for a more refined take.

Marble Cutting Board

2. Add cheese. Select a variety of cheeses. Try different textures, regions, etc. Some of our favorite go-to cheeses are listed below.

Thomasville Tomme

Cabot Clothbound Cheddar

Southern Belle Goat Cheese

Asher Blue

Lil Moo

Cave Aged Gruyere

 3. Accessorize Accordingly.

Seven Pepper Jelly

Roasted and Salted Pecans

Charcuterie Trio

Artisan Honey


4. Dig in! 

Gibralter Cheese Set

Tortoise Cheese Knives