Feeling stressed out by the upcoming election? Relax and settle down with a cocktail made with Napa Valley Distillery’s small batch, hand crafted spirits! Besides, what’s more American than something aged in a Bourbon barrel? Swing by their tasting bar at the Oxbow to enjoy a sample of their Brandy Cordial and their Cherry Brandy, both of which have spent time in Bourbon barrels soaking up flavor and color!

Napa Valley Distillery’s Brandy Cordial is a true California original. Made from premium baby Bourbon Barrel-Aged Brandy, it is bursting with aromas of butterscotch pudding, chamomile toffee and treacle pie which evolve into silky pecan pie, dried apricot and subtle sweet floral notes on the long and elegant finish. Sip after dinner or mix to create sophisticated Pre-Prohibition era cocktails. Handmade the old fashioned way by the artisans at Napa Valley Distillery.

Their Cherry Brandy is deep, heady, and dapper. The smooth herbal qualities mature into deep oak and stewed cherry notes framed by a subtle yet firm floral character that’s reminiscent of cherry blossoms.

For a cocktail that is sure to please any cocktail enthusiast, try the Cherry Manhattan!

The Cherry Manhattan
Makes one 4 oz cocktail served up in a chilled cocktail glass

Ingredients
2 oz Napa Valley Distillery Cherry Brandy
1 oz Carpano Antica
2 dashes (12 drops)
maraschino liqueur
2 dashes (12 drops) Abbott’s Bitters or other high quality aromatic bitters
1 Luxardo Cherry for garnish

Directions
Fill a cocktail shaker half way with ice. Add cherry brandy, Carpano Antica, maraschino liqueur, and one dash bitters. Stir, do not shake, for 20 seconds. Garnish cocktail glass with Luxardo cherry, and strain contents of shaker into glass. Float one more dash of bitters on top, and you’re done! Classic Manhattan flavor with a big cherry twist!

As the weather changes and the evenings get colder, there’s nothing better than a bowl of soup to warm you up! Try this Whole Spice recipe for Ethiopean red lentil stew spiced with Ethiopian Berbere spice mix. Stop into the spice shop and get all the spices you need for your next soup, stew, or chili recipe! Whole Spice always offers locals a 10% discount on all purchases over $20, and they also offer a 20% discount the last three days of the month!

Ethiopian Red Lentil Stew with Berbere

Ingredients
1/3 cup vegetable oil
1 medium size onion, chopped
1 tbsp fresh ginger, finely chopped
4 large garlic cloves, minced
2 tbsp Ethiopian berbere spice blend
5 Roma tomatoes, chopped
1 1/2 cups Red lentils, dry
2 1/2 cups water
1 tsp sea salt

Cooks note: The traditional Ethiopian berbere spice blend is formed into a paste by mixing it with oil; it is not a must but this process can add more concentrated flavor to the dish.

Directions
In a deep stew-pot, heat up the oil. Add chopped onion and saute on a medium high heat for 10 minutes. Add chopped ginger and garlic and saute for about five minutes on medium heat. Add Ethiopian berbere spice mix and saute until fragrant. Add chopped tomatoes and saute on high heat for 12 minutes. Add dry lentils and saute for a few minutes than add water and salt. Reduce the heat and simmer on low for 20 minutes gently stirring to prevent burning. The stew should be thick; if you have extra liquid please uncover and cook for 10 minutes in order to reduce the water. Tastes great served over rice and eaten with flatbread as a substitute for the traditional injera bread.

Let Todd Humphries cook Thanksgiving dinner for you. Pre-order by 5 pm on Friday, November 18 for pick-up on Wednesday, November 23.

Thanksgiving Dinner for Four

$140 including tax

½ Turkey Breast and Leg (brined and ready to cook with instructions)
Peppercorn Gravy (pt)
Sourdough Stuffing (qt)
Fresh Cranberry Sauce (pt)
Mashed Potatoes (qt)
Roasted Root Vegetables (qt)
Todd’s Famous Mushroom Soup (qt)
Individual Pumpkin Cheesecakes (four)

Build your own Thanksgiving

Chef Todd’s Famous Mushroom Soup…………. $20 qt
Sourdough Stuffing…………….. $8 qt
Peppercorn Gravy…………….. $6 pt
Fresh Cranberry Sauce………………$6 pt
Mashed Potatoes……………. $7 qt
Roasted Root Vegetables……………… $6 q
Individual Pumpkin Cheesecakes…………………. $8 ea

Call or email Tim at 707-226-1560.

Spruce up your table with handcrafted goods in natural materials that reflect the colors of the season, including carved ceramic napkin rings, teak salt cellars, and Jenny Pennywood linen napkins.

Layering different textures adds visual interest whether on your table or elsewhere in your home. Wood Fiber Clay suggests topping a linen tablecloth with cotton fringe placemats and screen printed linen napkins in hand-carved ceramic napkin rings.  Your dishes don’t match? Not a problem! Mix and match complementary colors in fall tones for a seasonal look. Add teak salt cellars filled with specialty salts and mix in some vintage brass candle sticks to add some shine. Fresh herbs in small planters are a natural and inexpensive way to bring in greenery. Get more ideas from their tabletop shoot on For the Home.

Do you ever have a delicious fresh draft beer and wish to take some home to enjoy? Have you ever seen that fresh beer canned before your eyes? Stop by the new Fieldwork Brewing Company taproom and you can do both of these things. Fieldwork offers many of their fresh, innovative brews “to-go” in glass growlers, as well as 32oz “Crowlers.” A Crowler is a can filled with draft beer and sealed to take home with you. You can try a flight of different beers, choose your favorites, and order a Crowler to be filled as you watch. These one time use vessels are perfect to take in your bag on a hike, pack in your suitcase for travel, or just to bring home for the night to enjoy at your leisure. The taplist is constantly changing, so visit often and see what suits your fancy for that day!

Oxbow Cheese and Wine Merchant (OCWM) now has a sparkling wine club in addition to its other very popular monthly and quarterly wine clubs. They have always cherished bubbly for its elegant and captivating qualities, its celebratory nature and incredibly arduous production, and encourage everyone to explore the world of bubbly in and beyond Champagne. For approximately $75 each month, Sparkling Wine Club members will receive one bottle of champagne and one bottle of sparkling wine that the wine team considers of the highest quality, and worthy of being partnered with a true champagne. From pear-scented Proseccos from Italy to zesty Cavas from Spain and delicious, champagne-style sparklers from all over the globe, the Oxbow Cheese and Wine Merchant looks forward to sharing some of their favorite bubbles with you! Just in time for the upcoming holidays, the Sparkling Wine Club would make an excellent gift for a loved one and can be gifted for a 6 month period, or any specified time frame. Cheers to drinking more bubbly, and don’t forget to sign up today! Inquire at the Oxbow Cheese and Wine Merchant.

Kitchen Door now has Rancho Llano Seco pork on its menu — the pigs are a cross of Duroc, Yorkshire and Landrace breeds and are fed GMO-free vegetarian grains and legumes, 90 percent of which are grown on the dry-land fields within a few miles of the barns. Pigs are confinement-free, raised in deep-bedded hoop barns with continual access to large open air pastures. The pigs are a “zero-waste” community, as all bedding is composted and applied to Rancho pastures. Rancho Llano Seco was incorporated in 1861 and has a rich history of balancing agriculture, live stock husbandry and conservation In its 6th generation of gentle land stewardship, the Thieriot family continues to explore and preserve Llano Seco’s richness, and it’s one of the last Mexican land grant properties that remains intact.

Visit Napa Valley Distillery for all of the ingredients for their newest concoction! Just in time for Halloween, The creative “Booze Crew” at Napa Valley Distillery has created a fun and unique cocktail for your next costume party!

Appropriately named “First Bite,” this festive cocktail is made with Napa Valley Distillery’s Ginn, Brandy Cordial, Lime Juice, and a small bit of Raspberry Gum Syrup by Small Hands. Add a bit of lusciously thick syrup from a jar of Luxardo Cherries, and you’ll be in great shape to please any guest.

In the shaker: 1 ounce of NVD Old Hollywood Ginn, 1 ounce of NVD Brandy Cordial, a half ounce of Small Hands Raspberry Syrup, and a quarter ounce of freshly squeezed lime juice over ice. Shake well!

Prep your glass by adding a small amount of syrup from a jar of Luxardo Cherries to the rim so that is slowly drips into the glass. After the glass is prepped, pour the cocktail from the shaker and you’ll be ready to go!

Visit Napa Valley Distillery’s shop  for all of these ingredients and more!

Whole Spice shares this recipe for homemade mustard from customer George Vierra.

Ingredients
7 cups ground yellow mustard (1 1/2 lb.)
1⁄2 cup brown mustard seed (3 oz.)
1⁄2 cup 1-1/2 cups  yellow mustard seed (2 1/3 oz.)
8 cups white vinegar (prefer Vilux French Champagne Vinegar (6% acidity*) orBeaufort Reims Champagne Vinegar or Poni White Wine Vinegar, Note: Don’t use higher acidity vinegar as it will make the mustard too tart
8 cups white wine (1 bottle of sweet Moscato di Canelliand and 1 1/2bottles of Chardonnay are recommended.
25 garlic cloves, peeled and lightly molested
2 medium sized onions, peeled and chopped
17 bay leaves
65 whole allspice
16 tsp. salt
16 tsp. sugar
16 tsp. dried tarragon

Directions
Mix the first three ingredients well together in an 8-quart pan, and set aside. Add the rest of the ingredients to a pot and bring to boil. Boil until reduced to half volume. Note…this is very pungent! Open windows, turn on fans, etc. Pour the reduced liquid through a strainer. Discard solids. Pour the strained liquid into the mustard pan. Put this pan over low heat and stir constantly for 10 or 15 minutes, until thick.

Pack in sterilized jars. Store in icebox. Fills ten 8-0z. (1 cup) jars.  Can keep refrigerated for up to 3 years. Ages and changes nicely. Can change heat level by varying portions of powder and seeds. Seeds are hotter than ground mustard and brown seeds hotter than yellow.

– George Vierra Mustard July 13, 2015

Half-off by the glass specials and
15 percent off bottles

Zhug is a spicy blend used to on meats, fish, soups and salads. Use Whole Spice’s recipe to make fresh Zhug paste to garnish hummus or seared tuna. Also, Whole Spice will be offering 20 percent off at the end of the month so stock up on all your favorite fall spices during Oct 29-31.

Fresh Zhug Paste
Ingredients:
5 fresh serrano chili pods
5 garlic cloves
1 bundle fresh cilantro (finely chopped)
2 Tbsp Zhug blend
1 tsp salt

Directions:
Place all ingredients in a food processor and grind it finely. Place paste in a glass jar and store for up to one month in the refrigerator.

Serving Suggestions:
Use this spicy paste sparingly as a garnish for Hummus or other dips, added to soups or as a spread for meat or fish.

Fall is officially here! That must mean it’s time to enjoy some pear brandy. Lucky for you, you can taste and purchase your very own bottle of Napa Valley Distillery’s highly anticipated pear brandy, which is now back in stock!

This exclusive brandy is made entirely from Seckel pears – which are tiny pears with a round body, and are naturally very sweet. They are the only true American variety of pear grown commercially. Unlike other varieties planted in the U.S. from European cultivars, Seckels are thought to have originated as a wild seedling near Philadelphia. They were discovered in the early 1800s. The pears are crushed and fermented into a “Pear Wine.” The wine is then distilled in a traditional Alembic Copper Pot Still.

Enjoy this spirit neat, or blend it with other spirits and ingredients found at Napa Valley Distillery. One of their favorite ways to enjoy this spirit is in the “La Poire Folle,” a cocktail created by the Napa Valley Distillery team. This recipe is sure to warm you up this fall!

To make:

1/4 oz fresh lime juice
1/4 oz simple syrup
1 oz of NVD Pear Brandy

Shake together and strain into a glass that has been rinsed with Napa Valley Distillery’s Papillon #Pastis.
Cheers!

At Five Dot, breakfast is one of the favorite meals of the day. There are lots of options like the doughnut bites with lavender sugar, the three egg omelet with asparagus, bacon, red onion, and cheddar cheese, and the breakfast wrap with beef sausage, eggs, caramelized onions, potatoes and cheddar cheese. Its hard to go wrong with the many menu items, but if Five Dot were to make a suggestion, they would recommend the Chilaquiles. Five Dot’s spin on the traditional Mexican dish will make you want to come back for more. The housemade tortilla chips are crisp, the egg is cooked perfectly, and the skirt steak that can go on top brings the whole dish together! Try it for yourself!

The Wood Fiber Clay pop-up shop is back through December with a new collection of unique handcrafted and vintage items for the home sourced from small producers locally and globally. Owners Lisa Toller and Kelley Burnett just returned from Iceland and Scandinavia after combing the flea markets of Copenhagen for mid-century Danish finds, visiting with local artists in Iceland, and buying one-of-a-kind heritage sheepskins directly from the farm in Norway. The colors of the landscape, living spaces, and art have inspired their fall/winter palette of russet, indigo and seafoam green, which are layered with their signature neutrals. Read more about their trip on their blog. The pop-up is located between Three Twins Ice Cream and the Oxbow Cheese & Wine Merchant, in front of Kitchen Door. Stop by and say hello any day between 9 am and 7 pm and until 8 pm on Tuesdays.

During October, Oxbow Cheese & Wine Merchant is featuring a brand new cheese, Bishop’s Peak, from the Central Coast Creamery in Paso Robles. Owner, operator and cheesemaker Reggie Jones began his career in cheese doing product development and quality control, and dreamed of one day creating his own small-batch artisan cheeses. Jones and his wife now specialize in making aged cow, goat and sheep’s milk cheeses, produced from local, hormone-free milk. Jones believes in the rich potential of high quality milk, and has a mission to introduce the American palate to flavors found in the best cheeses of Europe. Named for a popular Central Coast landmark, Bishop’s Peak is Jones’ take on the famed traditional cheeses of the European Alps. It is made strictly from the milk of cows at the Cuyama Dairy, which has been in business for over 60 years and is the last dairy in Santa Barbara County. The cow’s grass and high carrot diet gives the cheese a distinct yellow paste, and flavors that range from sweet to earthy. Its sweet, caramel flavors and creamy mouthfeel make this cheese an instant crowd pleaser. Try melted on a hot sandwich or grilled cheese, or just out on a cheese board for hors d’oeuvres. Stop by the cheese counter and ask a staff member for a taste! While you’re there don’t forget to look at some of Central Coast Creamery’s other great cheeses like Holey Cow and Seascape.