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C CASA—NOT JUST TACOS!

We all know C CASA for its innovative take on tacos, but have you checked out their salads and small plates? Loaded with colorful fresh vegetables and tossed with intriguing salad dressings the salads make for a refreshing light, yet filling lunch option. Add your choice of protein and you can feel quite virtuous about your healthy lunch. Each of their salad options has a unique twist; choices include chopped, Caesar, mixed greens, shaved cabbage, or baby spinach. Ho hum you might think, but it’s all about that unique twist that makes them an exciting meal option that you’ll come back for again and again.

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Kosher Wine Selection at Oxbow Cheese & Wine Merchant

Looking for a nice new Kosher wine to go with your Passover festivities? Then the Oxbow Cheese & Wine Merchant has exactly what you need. Come in and ask the staff about their new Kosher wine selection. You won’t be disappointed!

Long gone are the days when Kosher wines were either treacly sweet or pure drek! Jeff Morgan makes these two wines for his Covenant label, and if somebody didn’t tell you they were Kosher you would never know from tasting the wines themselves.

The 2014 Mensch California White, Lodi, $20 “Mensch” is Yiddish for someone who is a genuinely good soul, the kind of person you would turn to when you needed help or support, and they would be there for you. This wine is a blend of Roussanne and Semillon harvested in Lodi. It was barrel fermented with native yeast, but only shows a little bit of oak on the palate. The fruit character is mostly yellow apple with just a hint of melon. Medium-bodied, dry but not austere.

The 2014 The Tribe Red Blend, Dry Creek Valley, Sonoma, $38.50 This fine red is a filed blend of Syrah, Petite Sirah, and Zinfandel, all from one Dry Creek Valley vineyard. The 3 varieties are picked together and co-fermented. It is a fairly rich red, with ripe plum and dark berry fruit, a bit of oak and soft tannins. It is reminiscent of a southern Rhone blend, although those usually have Grenache in a starring role and here there is none. Like the white Mensch, you would never know this was Kosher if you weren’t told. The name is, of course, a reference to the 12 Tribes of Israel and the Old Testament.

ECO-FRIENDLY CLEANING PRODUCTS AVAILABLE AT NAPASTAK

Earth Day is a movement to inspire and motivate people to action. Start with simple small changes perhaps in your home. Napastak offers a line of cleaning products with no harsh chemicals. Their products are 99 percent or more natural and they actually work. All the ingredients used are all natural, non-toxic, non-flammable, ideal for use around prep, pets and children. They are superior to other Eco-friendly housecleaning products both in efficacy and non-toxicity because they remove bacteria and the grime they feed on. Some of the products you can find are dish soap, all-purpose cleaner, floor cleaner, stainless steel cleaner, glass cleaner and even pet products! Because we only have one earth.

Castle Rock Bottled Water at Hudson Greens and Goods

Hudson Greens and Goods takes water very seriously, and is committed to offering the most environmentally, socially responsible, and delicious bottled water available. Castle Rock still and sparkling water fulfils all of these criteria. “From glacier to glass,” the company’s motto, describes the Mt. Shasta based company.  Thomas Greither, a noted environmentalist and president of Castle Rock Water Company, says, “We’re renewing a tradition that began nearly 125 years ago from the source of the water to the use of glass bottles. We decided to bypass single-use plastic bottles in favor of glass, which is better for the environment. Glass bottles are more readily reusable and recyclable, and better for the person drinking the water since glass doesn’t infuse the water with anything unwanted. And our bottles contain more than 50 percent recycled glass.” Castle Rock is a family-owned, community-based joint venture with the City of Dunsmuir.

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Papillon Pastis: There’s Nothing Like April In Paris…In A Glass

Pastis is Napa Valley Distillery‘s California inspired homage to French Pastis. It is light, refreshing, and delightful on ice all year round! So what is Pastis? Almost every country has an interpretation of an anise flavored spirit. Think: Absinthe, Aguardiente, Anisette, Arak, Galliano, Herbsaint, Oghi, Ouzo, and Sambuca. At the turn of the 19th century, Absinthe — the infamous “Green Fairy” and beloved companion of many bohemians of the day — was the most consumed anise flavored spirit. In 1914, in order to protect the wine industry, all alcoholic products over 16 percent were outlawed in France. These laws were repealed at the end of the Great War in 1918, with the exception of Absinthe. Fearing the return of Absinthe, anise flavored spirits were authorized on a case-by-case basis. In the vacuum created by an imbalance of demand and supply, an enterprising young salesman, Paul Richard, launched a new anise flavored spirit called Pastis, which quickly gained worldwide popularity.

As an avid enthusiast of all distilled spirits, especially fine French spirits, NVD proprietor Arthur Hartunian sought to create his own California-inspired homage to French Pastis. The result is a delightful Papillon Pastis, which is expertly crafted using a proprietary blend of all natural herbal essences. Papillon Pastis is distinctive in flavor, and in color, as they have bottled it at 40 percent alcohol. This is just below the point that the full characteristic Pastis louche (clouding) occurs. Enjoy with ice or serve chilled with a splash of water to experience the ultimate “Pastis” experience. A Votre Santé!

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Sustainable Ora King salmon available by the pound or at the sushi bar at Eiko’s

Ora King is definitely the Waygu beef of salmon, where each fish is carefully monitored its entire life with tags, cameras, and digital chips. Rated Green as Best Choice by the Monterey Bay Aquarium Seafood Watch, see why Ora King salmon is the most sustainable salmon available. The main sustainability concerns for farmed salmon are feed ratio, ecosystem pollution, risk of escape, and antibiotic and chemical use. Many people are afraid of farmed salmon because of lack of information and traceability to address the above issues. Ora King salmon does not have those issues and is farmed sustainably in New Zealand from Sacramento River roots. Read more about the Ora King salmon available at Eiko’s at Oxbow.

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Spreads and Wine Snaps at Napastak

We were all waiting for spring season and its beautiful weather. Picnic days are here and there’s nothing like good cheese, a delicious spread and crackers with a glass of wine. Napastak spreads like ancho chile or pineapple apricot pepper are perfect with cheese and you can choose between red wine or white wine snaps made by Napa Cookie Co. Every Friday, Saturday and Sunday with the purchase of three Napastak spreads, jams, olive oils or balsamic vinegar get a fresh baguette! Don’t forget to taste a variety of delicious gourmet delights offered by the Napastak team.

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Coming Soon…Meyer Lemon Variety, A Seasonal Release, Back By Popular Demand

Legend has it the recipe for this Meyer lemon-infused brandy liqueur is a generations-old Italian limoncello recipe that Napa Valley Distillery (NVD) proprietor, Arthur Hartunian, won in a poker game from a famous Italian chef. One thing’s for sure… it’s distinctively different than any other Italian Lemon liqueur.

How unique is it? It won a platinum medal at the World Spirits Competition as a limoncello less than a month after it was launched. Impressive? Try it and see for yourself.

When Life Hands You Lemons…Meyer lemon variety was the very first product that Napa Valley Distillery created. Before there was a physical location for the distillery, Arthur, his wife Lusine, and their three children, used to make this liqueur at their kitchen table (the kids peeled the lemons). They have come a long way since then, and they now completely handcraft this flagship product at their distillery in Napa. Yes, the Meyer lemons are still local, and yes, they are still peeled by hand. This unique Meyer lemon-flavored brandy liqueur is still handcrafted only once a year, and right now the latest batch is gently resting, contemplating the meaning of the universe, and preparing to be bottled. Though exquisite served chilled after a fine meal in an antique cordial glass; NVD’s award-winning Meyer lemon liqueur loves to mingle as well. Create unique craft cocktails by trying it in your Margaritas, Whiskey Sours, Ramos Fizzes, Gin and Tonics, Palomas, Pimm’s Cups, Side Cars, or a splash in sparkling wine before a meal!

Click here for more cocktail ideas.

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Indian Spice Soup Recipe from Whole Spice

If you haven’t tried Indian Dal Seasoning, ask for a jar of it at Whole Spice, and then try this recipe for Indian Spice Soup. It is absolutely delicious with red lentils! Whole Spice will be offering a 20% discount the last three days of the month so start your wish list now and stock up April 28-30.

Indian Spice Soup

Ingredients:
3 Tbsp olive oil (or oil of choice)
1 cup chopped onion
4 Tbsp Indian Dal Seasoning
1 cup dal (red lentils or other legumes)
1 cup chopped carrot (about ½ carrot)
1 cup yellow zucchini (about ½ zucchini)
1 tsp sea salt 6 cups water
1 Roma tomato, chopped
1/4 cup cilantro, chopped

Directions:
In a large pot heat up the oil on medium-heat then add the onion. Fry until golden brown. Add Indian Dal seasoning, salt and stir for 10 seconds. Now add the dal, carrots and zucchini then stir for 1 minute. Add the water then cover and bring to a boil. Lower the heat and cook for 45 minutes. Add the tomato and cilantro. Serve with flatbread of pita bread.

 

 

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Spring-inspired Carciofi Pizza from Ca’ Momi Enoteca

Celebrate spring with Ca’ Momi Enoteca’s glorious Carciofi Pizza, topped with seasonal grilled artichoke hearts and luscious artichoke cream. Pair with a glass of Bianco di Ca’ Momi and enjoy $4 off every Tuesday night. Like all of Ca’ Momi’s traditional Neapolitan pizzas, the Carciofi perches on an organic hand-made crust (with or without gluten) layered with organic San Marzano tomatoes and organic, housemade fior di latte mozzarella. If you’re not into artichokes, no worries…all pizzas are available for the Tuesday night deal, with choice of house white or red wine as your pairing.

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April Shrimp Enchilada Special at C CASA

Spring has sprung at least, and we crave lighter meals like seafood and veggies. The April C CASA Enchilada Plate Special fulfills those cravings on all counts. A house made corn tortilla is wrapped around a delicious filling of shrimp, green onions, four cheeses and avocado tomatillo salsa, then topped with corn relish and avocado serrano crema. A mixed field green salad and a Mexican chocolate brownie bite complete the plate, and it’s just $13.50.

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POUR YOURSELF A TALL GLASS OF SPRING

For most people the Vernal Equinox signals the gradual transition from the grey and chilly days of winter, to the bright and warm days of summer. For the folks at Napa Valley Distillery, spring is a time to craft vintage porch-sipper cocktails that waken your taste buds from their winter hibernation, and to inspire thoughts of backyard gatherings with friends, seasonal dishes, and finely crafted libations. First up on their menu? The Sidecar.

The Sidecar Cocktail was created in 1920 at Harry’s New York Bar in Paris for an American Army Captain who fancied being chauffeured around in his beloved motorcycle sidecar. Proprietor Arthur Hartunian handcrafts each small batch using NVD’s own spirits and all natural ingredients. The mixture is then oak infused before bottling. The end result is a cocktail with extraordinary taste and character that no amount of shaking or stirring can produce; it is bright and fresh, yet refined and thoughtful. A very special cocktail truly reminiscent of an era long gone by. Cheers to spring!

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Tarragon-Mustard Salmon Recipe

Whole Spice will be offering a 20 percentdiscount the last three days of this month so you can spring clean your spice cabinets March 29-31! Also, try this delicious Whole Spice salmon recipe! Just a teaspoon of dried tarragon is enough to bring out the flavor in fish and chicken. It also pairs well with peas, asparagus and other spring vegetables; and it is great friends with mustard, as in this easy salmon recipe.

Tarragon-Mustard Salmon (serves 2)

Ingredients:
2 fresh salmon fillets
1 tsp. Whole Spice tarragon
1 tsp. Dijon mustard
1 tsp. honey
2 tsp. olive oil
1/8 tsp. salt
Pinch of cayenne
1/2 tsp. fresh lime juice

Directions:
Preheat oven to 450. Mix together the tarragon, mustard, honey, salt, cayenne and lime juice. Drizzle olive oil on the salmon and season with salt and pepper. Place in the hot oven for 10 minutes. Take out the salmon and rub it with the tarragon-mustard mixture. Place back in the oven for 5-6 minutes, until the sauce is caramelized.
Serve with fresh vegetables: Whole Spice likes a salad of shaved colored carrots seasoned with salt, pepper and olive oil.

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Fatted Calf Is Celebrating Spring

Spring is here, Easter is just around the corner, and The Fatted Calf is ready to celebrate. Forget the peeps and chocolate bunnies! Fatted Calf has a hoFatted Calf Easter Menust of treats for your spring celebration from chive scented bockwurst to succulent stuffed quail. And don’t forget the bacon, breakfast sausage and farm fresh eggs for a holiday brunch. To place an order for pick up, please email  or call (707) 256-3684.

Marsha’s Grilled Rabbit Spiedini with Chicories, Olives and Almonds (serves four)
This recipe was handed down to The Fatted Calf from Marsha McBride, chef and proprietress of Berkeley’s Cafe Rouge. This savory grilled rabbit spiedini utilizes both the meat and organs of the rabbit, deliciously served over a salad of chicories, olives and almonds, perfect for a spring feast.

For the spiedini:
1 2 to 3 pound rabbit, boned
2 rabbit kidney
s, halved 1 rabbit liver, cut into fourths
sea salt
1 tsp. toasted and ground coriander
zest of 1/2 orange
2 Tbs. chopped parsley
2 Tbs. chopped thyme
1 Tbs. chopped garlic
½ cup extra virgin olive oil
½ cup rosé wine
4 thin slices of pancetta

For the salad:
¼ cup red wine vinegar
1 finely minced shallot
sea salt
1 Tbs. Dijon mustard
¾ cup olive oil
4 cups washed and trimmed arugula
4 cups wash
ed and trimmed escarole hearts 4 cups washed and trimmed frisée
¼ cup chopped picholine olives
½ cup toasted chopped almonds
freshly ground black pepper

Directions:
Cube the rabbit meat into one-inch (2.5 cm) pieces. Season the meat, liver, and kidneys with the sea salt and coriander. In a large bowl mix the garlic, orange zest and herbs with the olive oil and wine. Add the seasoned rabbit. Cover and refrigerate overnight.

Prepare the vinaigrette for the salad. In a medium sized mixing bowl, macerate the shallots in the red wine vinegar. Add a pinch of sea salt and the Dijon mustard. Slowly whisk in the olive oil to emulsify. Set aside.

Remove the rabbit from the marinade. Wrap the rabbit liver with the pancetta. Thread one piece of liver and one kidney onto each skewer along with ¼ of the rabbit meat, leaving ½ inch (1.25 cm) in between each piece. Grill over a medium-hot fire for about 8 to 10 minutes total, turning frequently to brown evenly on all sides.

In a large bowl, toss together the arugula, escarole and frisée with the vinaigrette. Add the olives, almonds and a few grinds of black pepper. Divide the salad amongst four plates. Place a whole skewer, still warm, over the bed of greens and serve.

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Easter Essentials from Hudson Greens and Goods

Celebrate the new growth of the spring season at Hudson Greens and Goods. You’ll find all the Easter essentials, including beautiful, organic spring onions $5.99/lb.,  asparagus $8.99/lb. and green garlic $7.59/lb.  If you find yourself looking for the perfect Easter gift, a staff favorite is the Super Choc-O-Food bar, a collaboration of Valerie’s Confections and Commune Design. It’s packed with a dried fruit, nuts and seeds all bound together with minimal chocolate, conveniently wrapped in your choice of pastel foils. It really is the best addition to any Easter basket.

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Hawaiian Poki Bowl at Eiko’s at Oxbow

Spring is the perfect time to enjoy a fresh Hawaiian Poki bowl at Eiko’s at Oxbow. Poki bowls made to order with freshly diced ahi tuna tossed in a savory sesame soy sauce, sliced Maui onions and avocado over a bed of sushi rice and Japanese rice seasoning from Whole Spice ($17). You will feel like you are on the beach in Hawaii…the only thing missing will be the sand between your toes! Or try it California style with a creamy soy sauce, no onion and flaked crab ($15). Available daily at the sushi bar and only at Eiko’s Oxbow location.

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Hoppy Easter from The Model Bakery

Here comes Peter Cottontail…and that means Easter’s on its way! Be ready for friends and family this year with the help of The Model Bakery. From breakfast pastries, to artisan breads, cookies…tarts and pies…to large and individual Easter cakes, the Model Bakery has you covered. And don’t forget those hot cross buns! All orders must be placed by noon on Thursday, March 24 for pickup either Saturday, March 26 from 7a m to 6 pm, or Easter Sunday, from 7 am to 1 pm. Hoppy Easter!

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CHILE-CRUSTED ENCHILADA SPECIAL AT C CASA

This month’s C CASA special enchilada combines their succulent, chile-crusted rotisserie chicken with 4 cheese blend wrapped in one of their house made corn tortillas. With C CASA, it is all about the toppings and sides! Topped with mixed greens, pico de gallo and poblano crema, the enchilada is accompanied by a spinach corn edamame salad, and a carrot cake snack muffin provides a sweet finish. Special plate price: $13.50.

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Freshly Milled Citrus Olive Oils from The Olive Press

The Olive Press’ beautiful, freshly milled citrus olive oils are now available for purchase and ready for tasting! There are a variety of stunning spring-inspired flavors to choose from such as lime, clementine, blood orange and lemon. These sweet, tangy and zesty citrus fruits are milled with Mission extra virgin olive oil. This oil is buttery and delicate in nature, which allows the bright flavors of the citrus to truly stand out! Be sure to stop by The Olive Press and taste all of these gorgeous citrus oils that are sure to make it feel like springtime!

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Blackstone Cheese from Bellwether Farms

Oxbow Cheese & Wine Merchant is now carrying “Blackstone,” a new cheese brought to us by the folks at Bellwether Farms in Petaluma, CA. Blackstone is a blend of cow and sheep’s milk. Its paste is scattered with black peppercorns, giving it a mild boost of spice, and its rind is rubbed with ground pepper, rosemary and vegetable ash. The paste offers the characteristic tang of sheep’s milk, while the cow’s milk offers a caramel sweetness with a rich mouth feel. Blackstone is another great addition to the numerous other local cheeses the Oxbow Cheese & Wine Merchant is carrying right now. Next time you are in the Cheese & Wine Merchant ask someone at the cheese counter to direct you to some new local favorites!

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MARCH MADNESS & ABSINTHE GO HAND-IN-HAND AT CATE & CO.

Cate & Co.’s new salami from Zoe’s Meats just happens to be Absinthe Salami. Madness was one of the rumored side effects of drinking absinthe at the turn of the 20th century, so what better snack to munch on during March Madness! Pork salami gets a kick of spice from New Mexican hatch chili peppers, and is infused with absinthe liqueur. Enjoy at your own risk, it can be dangerously addicting! We suggest making skewers of salami, cheese, olives and toasted bread, and you’re all set for snacking during March Madness.

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Cooking Fatted Calf Corned Beef for St. Patrick’s Day

Fatted Calf corned beef is ready just in time for St. Patrick’s Day. You don’t need the luck of the Irish to nab one of these succulent beauties. Just reserve one for pick up by emailing or order by phone at (707) 256.3684.

Cooking Fatted Calf Corned Beef
Corned beef is the dish that keeps on giving. At The Fatted Calf, they always cook a corned beef twice as big as they think they might reasonably need in hopes that the next day there will be a hot corned beef sandwich heaped with sauerkraut and caramelized onions and possibly enough shredded end bits for a hearty red flannel hash.

Choose a pot that is wide and deeper than your hunk of beef is tall (or possibly a deep roasting pan). Into your cooking vessel toss a leek, roughly chopped, a couple of carrots peeled but left whole, a clove or three of garlic, a stalk of celery and sprigs of thyme and parsley. Situate the corned beef brisket atop this aromatic bed and cover with cold water and perhaps a generous splash of beer. Bring to a simmer then place all of this in a low oven, about 300°F (150°C) for three to four hours.

Prod the brisket with a meat fork to be sure it is tender and yielding before calling it quits. Let the meat rest in its cooking liquor for twenty or thirty minutes then transfer it to a carving board and slice it against its grain. Seldom sticklers for tradition The Fatted Calf prefers to cook the requisite cabbage and potatoes on the side. Cabbage sautéed with a bit of Fatted Calf bacon until just tender and finished with a ladleful of the braising liquor is far tastier than the long boiled stuff. A steaming bowl of new potatoes with just a bit of butter and parsley will more than do or try a rustic root vegetable mash. A dollup of creamy horseradish sauce and a pot of strong mustard round out this fine Irish-American feast, a meal so good you may need to ration a bit for the next day’s sandwiches.

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Exciting New Desserts from Ca’ Momi Enoteca

Ca’ Momi Enoteca is bounding into spring with some exciting new desserts: housemade Cannoli Siciliani stuffed with fresh ricotta, and luscious Babà al Rum-rich, eggy pastry infused with a delectably boozy citrus syrup. Swing by anytime for an impulsive treat to go, or order ahead for a memorable Easter brunch finale! The Enoteca also offers charming cookie jars filled with Italian classics like Brutti ma Buoni and Cantucci di Prato ($8 each or three for $20) for kids of all ages.

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Chocolate Cake drizzled with Urfa Chili Chocolate Cream

Try this decadent Whole Spice recipe for chocolate cake drizzled with Urfa chili chocolate cream. Urfa’s heat level of 3-4 on the Scoville scale of 1 to 10, combined with a high essential oil content, makes it accessible to most palates.

Chocolate Cake
Ingredients:
4 eggs
1 cup sugar
9 ounces dark chocolate, roughly chopped
1/2 cup unsalted butter, at room temperature
1/2 cup flour
4 Tbs. Whole Spice Cocoa Powder

Directions:
Melt the butter and add dark chocolate, gently folding until it is all melted. Set aside.

Beat eggs and sugar together until thickened. Add the melted chocolate and continue beating.

Add flour and cocoa powder, mixing just until combined — do not overbeat.

Transfer to a round baking pan and bake at 350 degrees for 20 minutes.

Urfa Chili Chocolate Cream
Ingredients:
4/5 cup whipping cream
7 ounces dark chocolate, roughly chopped
3/4 tsp Whole Spice Urfa Chili Flakes

Directions:
Heat up whipping cream, add dark chocolate and stir until melted Add Urfa chili and mix. Drizzle atop the chocolate cake.

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New Oils Available at The Olive Press

The Olive Press is in the midst of releasing all of its new oils for 2016. Stop by and learn about olive oil in all of its glory, and be sure to taste the oils that are brand new to The Olive Press, along with the prized oils they are welcoming back! Experience the flavorful and beautifully fresh oils they have to sample, learn about the exceptional health benefits olive oil has to offer, and of course don’t forget to ask about the process of milling!

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Calling all Cookie Monsters!

Calling all cookie monsters! Ca’ Momi Enoteca‘s rolling out a new twist on an old tradition later this month: organic, authentic and heartcrafted Italian cookie jars ($8 each, or 3 for $20). Choose from elegant Italian palmiers, ladyfingers, meringues, almond-anise cantucci di Prato, chocolate-hazelnut Baci di Dama sandwich cookies, cornmeal-raisin specialties from the Veneto, or the infamous brutti ma buoni, which literally means “ugly but good.” (“Good” in this context means “crazy delicious.”) And, of course, every week at Locals’ Night you can score your pizza of choice with a glass of house wine for $4 off the normal price of the pizza. Salute!

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Celebrate Your Employees at The Model Bakery

Did you know that Employee Appreciation Day is coming up on March 4? You know you’d be lost without your dedicated staff, so show them you appreciate them every day, not just employee appreciation day, by treating them to lunch from The Model Bakery. With an amazing selection of yummy sandwiches, fresh, pre-packaged salads, and of course, their legendary enormous pizza by the slice, The Model Bakery is a fast, easy and terrific way to show your employees how much you care. Stop by and pick up lunch for the team…and don’t forget the sweet treats for dessert…they will love you for it!

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Springtime at Five Dot Ranch & Cookhouse

Springtime is just around the corner, which means longer days, warmer weather, and barbecue season! As always, Five Dot Ranch will have everyone’s favorite steaks, fresh ground beef, pre-marinated tri-tips, hotdogs, and more, all completely stocked in the meat case. Along with the new season also comes a new menu at the Cookhouse, so be on the lookout in a few months for a menu featuring new breakfast, lunch and dinner entrees.

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Savory Recipe Ideas Using Bread

Can there ever be too much bread?! Cate & Co. is known for its delicious G-Free breads, and gets asked for recipe ideas that use the ends of loaves, or bread that isn’t at its peak. If you find yourself in that lucky predicament, try making a frittata. Take your favorite frittata recipe and stir cubes of bread into the egg mixture before adding it to the pan with your choice of veggies; cook until set, top with goat cheese and place under the broiler to melt and brown. The bread adds a wonderful texture and soaks up the eggs beautifully. Another favorite is a winter panzanella salad. Toss toasted bread torn into bite-size pieces with chopped kale, roasted butternut squash, dried cranberries, pumpkin seeds and goat cheese in a mustardy shallot dressing. It makes a colorful and tasty side to roast chicken.

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February Enchilada Plate at C CASA

With the winter rains, mushrooms are popping up everywhere including C CASA‘s enchilada plate special! The vegetarian enchilada is filled with mushrooms, spinach and their signature four-cheese blend, then topped with mixed greens, roasted corn and avocado crema. A C Chop salad and chocolate macaroon complete the plate for the special price of $13. Pop on over and celebrate the rain and mushrooms!