Articles

Tim Vidra

Walnut Basil Pesto — Lot18

  Walking through my urban garden, looking at what’s left (which isn’t much beyond a stray pepper and a few green cherry tomatoes), I found I had two large basil plants still brimming with bright green, fragrant leaves. As a way to celebrate this… [Read more...]

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Eric Arnold

The streaming service Netflix recommends movies and TV shows you’ll like based on your prior viewing habits. So it should come as no surprise that Netflix recently suggested that I watch Red Obsession, a documentary about China’s infatuation with top-tier… [Read more...]

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Tim Vidra

Gravlax — Lot18

  We have all seen it packaged in the store or on that Sunday buffet — lox, which is salmon cured in salt, also known as gravlax. The process of making it originated with fisherman in the middle ages who would pack… [Read more...]

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Tim Vidra

Stir Fry Bok Choy — Lot18

  Bok choy is one of those wonderful fall – and early spring – vegetables. Low in calories and packed with vitamins, this variety of cabbage is simple to prepare, really quite beautiful and easy to cook with. Besides finding their leaves… [Read more...]

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Lot18

smelling-wine

We reached into the virtual mailbag recently and found this question from an eager Tasting Room member: How do I taste – really taste, I mean? Am I supposed to keep the wine in my mouth for longer before I… [Read more...]

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