The Olive Press’ beautiful, freshly milled citrus olive oils are now available for purchase and ready for tasting! There are a variety of stunning spring-inspired flavors to choose from such as lime, clementine, blood orange and lemon. These sweet, tangy and zesty citrus fruits are milled with Mission extra virgin olive oil. This oil is buttery and delicate in nature, which allows the bright flavors of the citrus to truly stand out! Be sure to stop by The Olive Press and taste all of these gorgeous citrus oils that are sure to make it feel like springtime!
Oxbow Cheese & Wine Merchant is now carrying “Blackstone,” a new cheese brought to us by the folks at Bellwether Farms in Petaluma, CA. Blackstone is a blend of cow and sheep’s milk. Its paste is scattered with black peppercorns, giving it a mild boost of spice, and its rind is rubbed with ground pepper, rosemary and vegetable ash. The paste offers the characteristic tang of sheep’s milk, while the cow’s milk offers a caramel sweetness with a rich mouth feel. Blackstone is another great addition to the numerous other local cheeses the Oxbow Cheese & Wine Merchant is carrying right now. Next time you are in the Cheese & Wine Merchant ask someone at the cheese counter to direct you to some new local favorites!
Cate & Co.’s new salami from Zoe’s Meats just happens to be Absinthe Salami. Madness was one of the rumored side effects of drinking absinthe at the turn of the 20th century, so what better snack to munch on during March Madness! Pork salami gets a kick of spice from New Mexican hatch chili peppers, and is infused with absinthe liqueur. Enjoy at your own risk, it can be dangerously addicting! We suggest making skewers of salami, cheese, olives and toasted bread, and you’re all set for snacking during March Madness.
Fatted Calf corned beef is ready just in time for St. Patrick’s Day. You don’t need the luck of the Irish to nab one of these succulent beauties. Just reserve one for pick up by emailing or order by phone at (707) 256.3684.
Cooking Fatted Calf Corned Beef
Corned beef is the dish that keeps on giving. At The Fatted Calf, they always cook a corned beef twice as big as they think they might reasonably need in hopes that the next day there will be a hot corned beef sandwich heaped with sauerkraut and caramelized onions and possibly enough shredded end bits for a hearty red flannel hash.
Choose a pot that is wide and deeper than your hunk of beef is tall (or possibly a deep roasting pan). Into your cooking vessel toss a leek, roughly chopped, a couple of carrots peeled but left whole, a clove or three of garlic, a stalk of celery and sprigs of thyme and parsley. Situate the corned beef brisket atop this aromatic bed and cover with cold water and perhaps a generous splash of beer. Bring to a simmer then place all of this in a low oven, about 300°F (150°C) for three to four hours.
Prod the brisket with a meat fork to be sure it is tender and yielding before calling it quits. Let the meat rest in its cooking liquor for twenty or thirty minutes then transfer it to a carving board and slice it against its grain. Seldom sticklers for tradition The Fatted Calf prefers to cook the requisite cabbage and potatoes on the side. Cabbage sautéed with a bit of Fatted Calf bacon until just tender and finished with a ladleful of the braising liquor is far tastier than the long boiled stuff. A steaming bowl of new potatoes with just a bit of butter and parsley will more than do or try a rustic root vegetable mash. A dollup of creamy horseradish sauce and a pot of strong mustard round out this fine Irish-American feast, a meal so good you may need to ration a bit for the next day’s sandwiches.
Ca’ Momi Enoteca is bounding into spring with some exciting new desserts: housemade Cannoli Siciliani stuffed with fresh ricotta, and luscious Babà al Rum-rich, eggy pastry infused with a delectably boozy citrus syrup. Swing by anytime for an impulsive treat to go, or order ahead for a memorable Easter brunch finale! The Enoteca also offers charming cookie jars filled with Italian classics like Brutti ma Buoni and Cantucci di Prato ($8 each or three for $20) for kids of all ages.
Try this decadent Whole Spice recipe for chocolate cake drizzled with Urfa chili chocolate cream. Urfa’s heat level of 3-4 on the Scoville scale of 1 to 10, combined with a high essential oil content, makes it accessible to most palates.
1 cup sugar
9 ounces dark chocolate, roughly chopped
1/2 cup unsalted butter, at room temperature
1/2 cup flour
4 Tbs. Whole Spice Cocoa Powder
Melt the butter and add dark chocolate, gently folding until it is all melted. Set aside.
Beat eggs and sugar together until thickened. Add the melted chocolate and continue beating.
Add flour and cocoa powder, mixing just until combined — do not overbeat.
Transfer to a round baking pan and bake at 350 degrees for 20 minutes.
Urfa Chili Chocolate Cream
4/5 cup whipping cream
7 ounces dark chocolate, roughly chopped
3/4 tsp Whole Spice Urfa Chili Flakes
Heat up whipping cream, add dark chocolate and stir until melted Add Urfa chili and mix. Drizzle atop the chocolate cake.
The Olive Press is in the midst of releasing all of its new oils for 2016. Stop by and learn about olive oil in all of its glory, and be sure to taste the oils that are brand new to The Olive Press, along with the prized oils they are welcoming back! Experience the flavorful and beautifully fresh oils they have to sample, learn about the exceptional health benefits olive oil has to offer, and of course don’t forget to ask about the process of milling!
Calling all cookie monsters! Ca’ Momi Enoteca‘s rolling out a new twist on an old tradition later this month: organic, authentic and heartcrafted Italian cookie jars ($8 each, or 3 for $20). Choose from elegant Italian palmiers, ladyfingers, meringues, almond-anise cantucci di Prato, chocolate-hazelnut Baci di Dama sandwich cookies, cornmeal-raisin specialties from the Veneto, or the infamous brutti ma buoni, which literally means “ugly but good.” (“Good” in this context means “crazy delicious.”) And, of course, every week at Locals’ Night you can score your pizza of choice with a glass of house wine for $4 off the normal price of the pizza. Salute!
Did you know that Employee Appreciation Day is coming up on March 4? You know you’d be lost without your dedicated staff, so show them you appreciate them every day, not just employee appreciation day, by treating them to lunch from The Model Bakery. With an amazing selection of yummy sandwiches, fresh, pre-packaged salads, and of course, their legendary enormous pizza by the slice, The Model Bakery is a fast, easy and terrific way to show your employees how much you care. Stop by and pick up lunch for the team…and don’t forget the sweet treats for dessert…they will love you for it!
Springtime is just around the corner, which means longer days, warmer weather, and barbecue season! As always, Five Dot Ranch will have everyone’s favorite steaks, fresh ground beef, pre-marinated tri-tips, hotdogs, and more, all completely stocked in the meat case. Along with the new season also comes a new menu at the Cookhouse, so be on the lookout in a few months for a menu featuring new breakfast, lunch and dinner entrees.
Can there ever be too much bread?! Cate & Co. is known for its delicious G-Free breads, and gets asked for recipe ideas that use the ends of loaves, or bread that isn’t at its peak. If you find yourself in that lucky predicament, try making a frittata. Take your favorite frittata recipe and stir cubes of bread into the egg mixture before adding it to the pan with your choice of veggies; cook until set, top with goat cheese and place under the broiler to melt and brown. The bread adds a wonderful texture and soaks up the eggs beautifully. Another favorite is a winter panzanella salad. Toss toasted bread torn into bite-size pieces with chopped kale, roasted butternut squash, dried cranberries, pumpkin seeds and goat cheese in a mustardy shallot dressing. It makes a colorful and tasty side to roast chicken.
With the winter rains, mushrooms are popping up everywhere including C CASA‘s enchilada plate special! The vegetarian enchilada is filled with mushrooms, spinach and their signature four-cheese blend, then topped with mixed greens, roasted corn and avocado crema. A C Chop salad and chocolate macaroon complete the plate for the special price of $13. Pop on over and celebrate the rain and mushrooms!
Ca’ Momi Enoteca has romance ready to go with heart-shaped pizza, schiacciata, ciambellina, and ciambellona for Valentine’s weekend, plus two irresistible takeout specials featuring all-organic bignè pastries. Love On the Run ($45) includes the pizza of your choice, one dozen assorted organic bignè, and a bottle of Ca’ Momi Ca’ Rosa Sparkling Rosé. For sweethearts with sweet tooths, Bubbles & Bignè (1 dozen assorted organic bignè + 1 bottle of Ca’ Rosa) for only $28. Let your love be heartcrafted!
Don’t think there is a cheese that out there that is perfect for Valentine’s Day? Guess again! Oxbow Cheese & Wine Merchant will have Coeur du Berry, a lovely, fresh goat milk cheese from the Poitou region of France on hand for your special someone. In the shape of a heart, this succulent cheese is from Fromagerie Jacquin, and its name is a nod to the neighboring commune named — most appropriately it seems — St Valentin. Add a crisp white wine or refreshing bubbly and you will be all set!
Treat your loved one to a heart-healthy Valentine’s at Hog Island Oyster Co. Much has been written about the powerful love-enhancing qualities of oysters, but did you know these sweet little bivalves are super-stars of the health-food scene? Each single oyster contains a vast stockpile of naturally occurring vitamins, minerals and organic compounds. In fact, certain minerals are in their highest concentration in oysters. A single serving of raw oysters (3-6) will supply over 1,500 percent of the daily requirements of zinc, an essential mineral associated with supporting the immune system. Furthermore, rich in potassium and magnesium, oysters can actually help lower blood pressure and relax the blood vessels, thereby increasing circulation and reducing strain on the cardiovascular system as a whole. Enjoy a heart-healthy Valentines at Hog Island Oyster Co. Hungry for more facts?
The recent National Bean Day made us realize that the humble bean with its delicious versatility is cause for celebration! C CASA has known that all along and features beans in tacos, and sides and soups. One of their newest tacos is a colorful mix of Sweet Potatoes and Black Beans that has quickly become a favorite. For a quick and nutritious lunch, go for a side of their beans (your choice of black or white) and a small salad–beans, glorious beans!
Don’t let the mid-January, deep-winter blues get you down! Start your day right with a delicious and hearty breakfast at The Model Bakery! The Model Bakery is featuring two yummy additions to its breakfast menu, a Grilled Veggie Wrap, filled with eggs, mushrooms, country potatoes, fresh veggies and cheese in a spinach flour tortilla, or the new Grilled Breakfast Quesadilla, with eggs, ortega peppers, diced tomatoes, black forest ham, cheese and tomatillo salsa! Treat yourself to a tasty breakfast at the Model Bakery!
The Olive Press’ milling season recently came to a close after a record 525 tons of beautiful California olives! Pay The Olive Press a visit today to learn about the milling and production process that takes place in order to create all of these fantastic oils! To expand the learning experience, be sure to taste all of the flavorful extra virgin olive oils, citrus crushed oils, and balsamic vinegars they have to offer! Enjoy!
Whether sliced and toasted, or simply torn from a fresh loaf, Cate & Co. bakes breads that are sure to go with any of your favorite winter soups. If it’s French onion, go for the sourdough baguette, or the aged cheddar black pepper boule which makes for a savory partner to roasted tomato soup. The possible pairings are up to your palate and imagination.
Hog Island Oyster Co. welcomes executive chef Jeremy Zabel. A northern California native who grew up in Lake County, CA and a self-educated chef, Jeremy credits memories of family travel filled with “amazing foods” as his culinary inspiration, and hard work and experience as his teachers.
“I fell in love with seafood in New England, where my parents are from. I remember being 8 years old, eating lobster and fried clams alongside steaming bowls of chowder in Misquamicut, RI with my Mom and Memeire,” says Jeremy.
Jeremy has spent the past decade fine-tuning his talents at the Saw Shop Bistro in Kelseyville, CA – where (you heard us!) crab mac-and-cheese was a customer favorite. His focus is on crafting seasonal menus that showcase the best local ingredients. Jeremy’s passion for working with seafood attracted him to Hog Island Oyster Co. and Hog Island’s standards for supporting sustainable aquaculture, farming and fishing practices has him hooked. Jeremy is a family man, who acknowledges his incredible wife (Nicole) and three great kids (Hayden, 11, Madison, 9 and Jackson 6) as his Joi de Vivre. Stop by, say hello and enjoy Jeremy’s talents in the kitchen at Hog Island Oyster Co.
Ancho León, an exotic hand-crafted spirit, is one of Napa Valley Distillery’s newest players in an already star-studded cast. Their Distinguished Bar Club Members were the first to try their very first batch, and now it is available to the public.
Ancho León, what is it?
Ancho León is an ancho chile-infused Barrel Aged Brandy. It is made in a similar fashion as other NVD fan favorites: Brandy Cordial and the Grand California. Ancho León starts its life as a 3 year aged Premium Brandy, it is then re-aged in used Bourbon barrels for 6 months so that it takes on the delightful vanilla, brown sugar, and butter notes of really good Bourbon. They then add many, many, many Ancho Chiles, and infuse for a fortnight so that the Brandy has adequate time to fully absorb the complex flavor of the chiles.
The result is a unique, medium-spicy, slightly sweet liqueur of extraordinary charm and depth. They highly recommend that you try Ancho León in all of your standard repertoire of libations to give them a certain je ne sais quoi. Also, try your hand at creating your own bespoke libations that will delight your taste buds, and your guests, at your next cocktail soirée.
What’s in a name?
Ancho Chiles are the dried version of the poblano peppers common in Mexican cuisine, now ubiquitous state-side, think chile rellenos. Ancho Chiles have a deep red color and a wrinkled skin. They are sweet and smoky with a flavor slightly reminiscent of raisins. Their heat is mild to medium-hot.
Finally, León means “lion” – yes, like a tribute to the lion in the Napa Valley Distillery logo. Visit the Napa Valley Distillery BoozeLog for recipes and breaking NVD Booze News. Cheers!
Kara’s Cupcakes is sweetening January and the Napa Valley Vine Trail with a chocolaty chocolate vanilla chocolate chip cupcake — a chocolate cupcake with a chocolaty chocolate chip sweet vanilla frosting. A portion of the proceeds benefit the Napa Valley Vine Trail, an in-progress multi-use path connecting the entire Napa Valley for families to share. Available at the bakery or pre-order by calling (707) 258-2253.
With the New Year come resolutions of all types, and if yours is to eat healthier Cate & Co. is a good place to start. Stock your larder with seeded crackers for power snacking, or cheese laces for a little indulgent crunch to have with your salads or soups. Cate’s Crunch is a G-Free granola that will get your day off to a healthy start with a dollop of Greek yogurt. Eat healthy in the New Year—no problem!
Say “Happy Holidays” with Kara’s Cupcakes holiday cookies! These festive treats make stocking stuffers, holiday and hostess gifts too! Christmas mitts, holiday tree and sparkle snowflake cookies are available for your holiday bash. Available in bakery and large orders too. Call 707-258-2253 to place your order today.
It’s beginning to look a lot like the holidays around The Fatted Calf. The kitchen is in full swing preparing all of of their favorite seasonal delights from creamy boudin blanc with chestnuts to decadent foie gras terrines with Sauternes. Gift baskets are being filled with holiday treats: locally made jams and syrups, freshly pressed new olive oil, heirloom beans and grains, foraged wild mushroom goodies and more. The sales staff is ready to help you choose a succulent roast for your holiday table, prepare a party perfect charcuterie platter for your celebration or find just the right gift for all of the curious cooks and meat aficionados on your list. Pop in to the The Fatted Calf today and let the holidays begin!
Whole Spice will be offering a 20 percent discount to all Oxbow Newsletter readers the last three days of December! Also, Whole Spice has added Calabrian Peppers to its extensive chili collection! These pepper pods have a spicy, mildly fruity taste and aroma — not unlike habaneros, but a little bit milder and authentically Italian. Try them in this delicious Whole Spice recipe:
Spaghetti with Olive Oil, Garlic, Anchovies and Calabrian Pepper
250 grams spaghetti
5 cloves fresh garlic, sliced
1 50-gram can anchovies
7 Calabrian pepper pods, chopped fine
2 Tbs. olive oil
1/4 bunch fresh parsley, chopped fine
Cook spaghetti according to box instructions. Heat up olive oil over medium-low heat. Add sliced garlic and stir. Add chopped Calabrian peppers. Sauté on low to medium heat, to prevent the garlic from burning. Add anchovies and olive oil, breaking the anchovy fillets into the oil while making sure not to burn them. Immediately add cooked pasta and fresh parsley, and mix. Remove from heat and serve warm.
Christmas is only ten days away… Give the gift of the most highly awarded olive oil in the nation! Shop the diverse olive oil and balsamic gift pack selection, as well as pantry, bath and tabletop items that The Olive Press has to offer. They grow it, they mill it, they bottle it, and they’ll send it! Small batch, Sonoma grown and pressed olive oil, infused with unique flavors for all to enjoy! The Olive Press wishes its customers a Happy Holiday season!
If you’re looking for a casual, fun and lively place to meet up with friends over the holidays, stop by C CASA’s heated outdoor terrace. Their menu offers an array of shareable appetizers and unique tacos ideal for a casual afternoon or evening of festivities with friends. A select list of wine and beer perfectly complements the delicious and addictive “C Cuisine.” Call some friends and let the party begin!
‘Tis the season for holiday parties, open houses, neighborhood gatherings — the list goes on! Fret not, Cate & Co. can help with their appetizer offerings! Choose from fig kalamata tapenade that is divine with goat cheese on crostini, or green olive tapenade that is bright and tasty spread on crackers, or a colorful curried pumpkin hummus that is lovely with pita chips or fresh vegetables. If bubbles are on your menu, you can’t go wrong with the house made Kennebec potato chips or the decadent white truffle version — sour cream and caviar are optional.
Beat the holiday countdown with Ca’Momi’s all-denomination Gift Certificates, sparkling Ca’Rosa and Ca’ Secco wines, and those irresistible bignès. These heartcrafted Italian treasures were born to be shared, and make perfect hostess or holiday gifts for Italophiles, and anyone with a sweet tooth. While you’re stocking up, grab a quick piadina or pizza lunch and put your order in for organic Holiday Tiramisù … luscious layers of espresso-soaked ladyfingers, mascarpone and chocolate that are sure to pick you up.