It’s that time of year again, when parents all over the land shout with glee…BACK TO SCHOOL! Now that the kiddies are heading back for more brain stimulation, don’t send them off with sandwiches made with store-bought bread…because that’s a FAIL! Show them how much you love them by making their lunch with fresh artisan breads from The Model Bakery. Choose sourdough, harvest wheat, rye and even their new English muffin loaf…sure to make lunch an even more favorite part of their day! Mention the Oxbow newsletter and receive 10% off on all loaves through the month of August.
Whole Spice has a delicious Fattoush Salad Recipe for you to try! Get some fresh Zahtar spice blend and sumac during your next visit to the spice shop. In case you missed July’s end of the month sale, Whole Spice will be offering another 20% sale for Oxbow newsletter readers August 29-31!
Mediterranean Fattoush Salad with Homemade Pita Chips
The instructions for this recipe begin with the pita chips, which Ronit blends with Zahtar spice blend for authentic eastern Mediterranean flavor.
2 pita breads
2 Tbs. water
3/4 tsp. salt, divided
2 1/2 Tbs. Whole Spice Zahtar spice blend, divided
1/2 tsp. ground sumac
6 Tbs. olive oil, divided
2 Tbs. fresh lemon juice
1 red bell pepper
1 yellow bell pepper
2 Persian cucumbers
2 Roma tomatoes
1/2 small red onion
10 Kalamata olives, pitted
3 Tbs. crumbled feta cheese
For the pita chips with Zahtar blend:
Preheat oven to 350. Slice the pita into bite-sized squares and place them in a small salad bowl. Drizzle with water and 3 Tbs. olive oil; season with 1/4 tsp. salt and 1 Tbs. Zahtar blend. With your hand, gently mix to make sure all pita bites are coated with spices. Place on a baking sheet and bake for 20 minutes or until golden brown. Set aside to cool.
For the salad:
Chop all the vegetables and place them in a salad bowl with the olives. Mix together 3 Tbs. olive oil, 1/2 tsp. salt, sumac, lemon juice and 1 1/2 Tbs. Zahtar Blend, and toss with the vegetables. Just before serving, top with pita chips and feta. Enjoy!
Here’s a refreshing recipe from Whole Spice for Tzatziki, a cool cucumber dip, to bring to your next picnic.
3 Persian cucumbers, grated
1 scallion, chopped fine
3 Tbs. fresh lemon juice
2 small cloves of garlic, minced
4 Tbs. fresh dill, chopped fine
2 cups Greek yogurt
3/4 tsp. salt
1/8 tsp. black pepper
1 Tbs. olive oil
Mix all ingredients together well and serve with pita chips (below).
2 pita breads
2 Tbs. water
3 Tbs. olive oil
Salt and pepper, to taste
Preheat oven to 350. Slice the pita into bite-sized squares and place them in a small bowl. Mix water and olive oil and drizzle over the pita squares. Season with salt and pepper. With your hand, gently mix to make sure all pita bites are coated. Place on a baking sheet and bake for 20 minutes or until golden brown. Set aside to cool.
Whole Spice will be offering a 20% discount the last three days of the month, July 29-31!
Summertime is in full effect now, and is celebrating the season’s first heirloom tomatoes with two new items on its food menu. The classic and always delicious Caprese salad is made with fresh mozzarella “Fiore di Latte” from the Belfiore Cheese Co. in Berkeley, CA, a drizzle of fig balsamic and EVOO, a dash of salt and pepper and, of course, some freshly chopped basil. The second new addition to the menu is the Caprese sandwich. Essentially the Caprese salad on a ciabatta roll, with the addition of some fabulous sliced prosciutto di Parma. For all you non-carnivores out there, you may certainly order it vegetarian style without the prosciutto. Oxbow Cheese & Wine Merchant has also just rolled out, in addition to it existing Wine Club program, a seasonal Rosé wine club. Every month, alongside the regular wine club releases, two new and superb rosé wines will be available for those who enroll. This is a perfect limited club offered seasonally from May through October for you to enjoy. As with the other club types, the selections for the Rosé wine club will feature wines of diverse tastes, varietals, and origins and will be in the dry, crisp style. To get more info, please ask a staff member at Oxbow Cheese & Wine Merchant.
Stone fruit season is in full production, and Hudson Greens & Goods is ready and has a steady supply of local organic peaches, plums, apricots and nectarines just to name a few. This season they have decided to carry only fruit from their most local suppliers. Bera Ranch of Winters (you’ll recognize them from the Napa Farmers’ Market) and Tenbrink Farms of Suisun Valley. They receive less product more often by utilizing these great growers refreshing their supply on Tuesdays, Fridays and Saturdays. Watch for your favorite varieties, only in season and only at Hudson Greens & Goods.
Whole Spice will be offering a 20% discount the last three days of the month! Stock up June 28-30 on all your favorite BBQ rubs, like Napa Valley Rub, Harissa Spice, and Chipotle Honey Rub!
Here’s a Whole Spice recipe for grilled corn on the cob:
Harissa Spiced Grilled Corn (with husks)
Mix 1/2 to 3/4 tsp. Whole Spice Harissa spice with 1 Tbs. mayonnaise for each ear of corn.
Pull back the corn husks, but do not tear them off.
Brush the ears with the Harissa mixture and replace the husks.
Grill until the husks are crispy.
C CASA’s June Enchilada Plate Special is inspired by the fresh corn that is starting to come into the Farmers’ Markets. Spinach and corn mingle with black beans and four-cheese blend in a house-made corn tortilla that is topped with mixed greens, Pico de Gallo and avocado lime crema. Filling out the plate is the infamous C Caesar salad and a decadent little Mexican chocolate brownie bite with caramel drizzle. This is quite a plate full for $13!
C CASA‘s May enchilada plate features that well-known and beloved Mexican specialty, pork carnitas. They fill a house-made tortilla with pork carnitas, four cheese blend, avocado tomatillo salsa, and top it with micro greens, pico de gallo and avocado serrano crema. A colorful accompaniment is a shaved cabbage salad with apples, followed by a sweet treat of their infamous Mexican chocolate brownie bite. This colorful plate special is just $13.50, and available for the entire month.
If you are looking for a delicious BBQ sauce to prepare this coming Memorial Day to impress your guests, here is a simple and amazing recipe using Napastak’s ketchups. With four different flavors, you will want to make them all!
Napastak Roasted Garlic Peppercorn BBQ Sauce
Total time: 1 hr 20 min
2 cups Napastak Roasted Garlic Peppercorn Ketchup
1 cup water
1/2 cup apple cider vinegar
5 Tbs light brown sugar
1/2 Tbs onion powder
1/2 Tbs ground mustard
1 Tbs lemon juice
1 Tbs Worcestershire sauce
In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes. You can replace the Roasted Garlic Peppercorn Ketchup for any other of their delicious flavors: Smoky Bacon Ketchup, Organic Spicy Chipotle or the Classic Ketchup. Enjoy!!
Grab-and-go salads at Hudson Greens and Goods are made fresh daily, using only the finest ingredients in creating each salad and house-made dressings. From the produce you have come to depend on and love Hudson selects each vegetable for its taste and textural appeal. They use Fatted Calf picnic ham, organic free-range chicken, Prima-donna gouda, and Taggiasca olives and Vermont feta, because they are the best they can buy. Their house-made dressing are made from the same high-quality ingredients they carry in our store like Steven Singer red wine vinegar, Red Boat fish sauce, Miso Mater miso and Edward Fallot mustard, just to name a few. These salads are complex and delicious, pick up one to take to work or have at home for a fast accompaniment for an Oxbow-inspired evening meal.
BBQ Season is back, which means a trip to Five Dot Ranch is in order! From steak sauce and burgers, to hot dogs and big juicy steaks, Five Dot has all the fixings for throwing that perfect summer BBQ. Along with grilling, a trip to the Cookhouse would be just as great, especially since their new summer lunch and dinner menu is now available! They have several new entrée and side additions, such as a 35 Day Dry Aged Beef Bacon “BLT,” Gyro Salad, Portobello Mushroom Burger and more that they are excited to start serving.
Memorial weekend is upon us! How time does fly. Memorial weekend heralds the start of summer time, and that means the gathering of friends and family to enjoy some well deserved sunshine and fantastic weather. Whether you’re bbq’ing, or just looking for some delicious hor d’oeuvres and tasty refreshing beverages to bring with you for that Memorial day party, Oxbow Cheese & Wine Merchant has just what you need!
Call in advance or ask the staff behind the cheese counter to put together a custom cheese and charcuterie platter for you (24-hour notice is required when placing orders for cheese and charcuterie platters).
Don’t forget about the drinks! Oxbow Cheese & Wine Merchant is after all, a wine merchant too! Many delicious rosés have recently been brought in by the Merchant’s superb wine buyers, and there’s nothing better in this season than a nice dry, crisp and refreshing pink wine to go along with all those lovely snacks. Try the new “Eugenia, the Motley,” a rosé predominantly of Pinot Noir from Sonoma Coast. Quite dry, crisp and appealing with well balanced notes of young fruit such as strawberries and red cherries. This is just one of the many rosés, and amazing refreshing, zesty white wines that the Cheese & WIne Merchant is carrying right now.
Stop by the shop and peruse the cheese and wine retail counters to find something just for you, and don’t hesitate to ask the friendly and knowledgeable staff if you have any questions or need suggestions. Cheers!
Whether you make your own pizza or order from a pizzeria, a sprinkle of fresh spices always provides a flavor boost. Stop by Whole Spice to pick up some pizza seasoning made with black and red peppers, garlic, onion, sun-dried tomatoes, herbs and sea salt…delicious on pasta, too! Also, Whole Spice will be offering a 20 percent discount the last three days of the month so bring your spice lists during May 29-31 to replenish your spice cabinets!
Whole Spice has a great chimichurri seasoning, vailable either in bulk or in a jar, for making authentic chimichurri sauce! Originally from Argentina but also used in Uruguay and in countries as far north as Nicaragua, Colombia and Mexico, chimichurri is a South and Central American sauce used for grilled meat.
To prepare Chimichurri sauce simply combine:
3 Tbs. Chimichurri Seasoning
3 Tbs. olive oil
1 Tbs. water
1/2 tsp. vinegar
1/2 tsp. lemon juice
Serve with grilled steak.
Also, mark your calender for the end of the month sale May 29-31 when Whole Spice will be offering a 20% discount on all purchases of Oxbow newsletter readers!
Cinco (five) is the key word for celebrating Cinco de Mayo at C CASA. Start with their “Nachos Not!” — as in, not your typical nachos — at a special price of $5 for the small order. C CASA house made tortilla chips are topped with black beans, white beans, or half and half, pico de gallo, goat cheese and chipotle aioli for a meal in itself.
Also featured at the special price of $5 per glass, they are introducing their new white wine Pavo Real, from Baja, Mexico. Sauvignon Blanc, Chenin Blanc and Chardonnay are masterfully blended by Master Sommelier Ian Cauble for enjoying with lighter Mexican foods. You might recognize Ian from the movie Somm that debuted at the Napa Film Festival in 2012.
For those who love beer with their nachos, a bottle of Corona will be available for the Cinco de Mayo price of $3.50 (note:there is a 5 in that one too!) Happy Cinco de Mayo!
May brings warmer weather, beautiful sunshine, and the dawn of another fantastic Napa Valley summer! Whether thinking about Mom on her special day, or just getting together with family and friends, don’t show up empty handed…bring along a yummy, fresh-baked cake from The Model Bakery! Special for May are their Lemon Cake with lemon curd and vanilla buttercream frosting, and the “Naked” Chocolate Chip Cake with chocolate fudge, chocolate pudding and chocolate chip cookie dough…mmm…CHOCOLATE-Y! Yay for May!
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.
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.
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.
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
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
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.
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.
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.
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)
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
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.
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 host 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
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
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
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.
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.
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.
What better way to welcome the beautiful season of spring than with fresh and flavorful California olive oils? The Olive Press offers a wide array of extra virgin olive oils ranging from delicate to robust intensities that are wonderful for cooking and finishing. They also offer lovely flavored oils. Looking for different ingredients to add a pop of flavor to a classic recipe? Their balsamic vinegar selection ranges from classic options such as white balsamic vinegar to flavorful, fruity options such as raspberry or fig. Be sure to stop by The Olive Press and taste all of these delicious oils and vinegars!
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!
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.