by Gabe Carlin | May 4, 2015 | Blog, Food
Delicious Riverdog Farm chickens are back at The Fatted Calf. Riverdog’s freedom ranger flock is organically raised outside in the beautiful Capay Valley using a cleverly devised mobile coop system which allows them access to fresh alfalfa pasture daily. And the...
by Gabe Carlin | Apr 13, 2015 | Blog, Cocktails, Gifts, Oxbow in the News
The infamous Bloody Mary…a magical brunch libation that transcends tomato juice and vodka. The rich umami of the salt and spices, tangy tomato, hearty spirited backbone, and unlimited garnishes make this America’s favorite weekend beverage. If you love Bloody Marys as...
by Gabe Carlin | Apr 11, 2015 | Blog, Food, Gifts, Oxbow in the News
The Model Bakery knows how to celebrate Easter! From breakfast pastries (hot cross buns, cinnamon rolls, espresso bundt cake and more) to organic, artisan breads (bunny bread, bacon batard, ciabatta and more) to cookies, tarts and pies (iced Easter sugar cookies,...
by Gabe Carlin | Apr 5, 2015 | Blog, Flowers, Oxbow in the News
Super fragrant, locally grown loose gardenia blossoms are back! They’re all you need to transform a car/bedroom/bath/cubicle into a personal tropical island and make a great “just because” treat for yourself or a friend. Stop by The Monkey Flower Group for just a...
by Gabe Carlin | Mar 2, 2015 | Blog, Cocktails, Oxbow in the News, Recipe
The oak really comes through strong on this one, making it very dry and peppery on the front palate. Only on the finish do you get the cherry, which builds and lingers on the palate. The oak really gives this spirit a rye whiskey character, despite its true brandy...
