by Gabe Carlin | Mar 14, 2014 | Blog, Food, Oxbow in the News
It’s great to know there is an alternative natural sweetener available that is sweeter than table sugar, and has virtually no calories. Does that seem too good to be true? In a sense yes, but it is a fact. This natural sweetener is called “Stevia,” which is an...
by Gabe Carlin | Mar 14, 2014 | Blog, Food, Holidays, Oxbow in the News
St. Patricks day is coming up on Monday, and St. Paddy’s Day isn’t St. Paddy’s Day without corned beef! Both Five Dot Ranch and The Fatted Calf have their own versions of corned beef available for your St. Paddy’s Day celebrations. And, of...
by Gabe Carlin | Mar 2, 2014 | Blog, Food, Oxbow in the News
The busy bakers at The Model Bakery are always coming up with great new baked treats to entice us, and their new pretzel bread is no exception. Made with organic whole milled California wheat, organic whole milled Montana hard red/white wheat, Strauss organic whole...
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...
