by Gabe Carlin | Feb 15, 2014 | Blog, Food, Oxbow in the News
When you hear the term “organic” you may dismiss it. It connotes a “status” and often conjures up two different images: lifestyles of the rich and famous or perhaps some alternative, hippie thing. The term “organic” actually refers...
by Gabe Carlin | Feb 15, 2014 | Blog, Oxbow in the News, Recipe
Whole spice suggests a very special (and simple) dinner, perfect for a weeknight or for company. Ingredients: 2 lamb shanks 1 Tbs olive oil ½ oz Whole Spice lamb rub 3 carrots, sliced in big chunks 3 celery stalks, sliced in big chunks 3 shallots, cleaned and...
by Gabe Carlin | Feb 14, 2014 | Blog, Food, Oxbow in the News, Wine
Hai, Arigato! Hog Island Oyster Bar is now serving premium Japanese sake from Sake Tengoku of St. Helena. A partnership of three local industry veterans — acclaimed sushi chef Ken Tominaga, Sake master Stuart Morris and business manager Julie Bath, Sake Tengoku...
by Gabe Carlin | Feb 11, 2014 | Blog, Food, Oxbow in the News
Don’t miss the February special at Cate & Co., Oxbow’s new gluten-free bakeshop. It features a chop chop salad made with fresh Dungeness crab, avocado and chili lime vinaigrette, and a chocolate crinkle cookie, for $17. C CASA also has a tasty special...
by Gabe Carlin | Jan 28, 2014 | Blog, Food, Oxbow in the News
Olio Nuovo is here! Hudson Ranch olive oil is a true celebration of the moment! The first batch of the season is available today at Oxbow Produce & Grocery. It is prized for its grassy flavors and spicy finish, and full of very fine olive particles that are...
