Articles

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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Tim Vidra

Red Chile Sauce — Lot18

  Cooking with dried chilis is a labor of love, and the nuances of flavor that come from this method really cannot be beat. Although reading through this you might also feel the labor it really is a lot of simmering,… [Read more...]

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Tim Vidra

Roasting Pumpkin Seeds 3 Ways - Lot18

It’s pumpkin season! Store refrigeration cases are filled with 6-pack upon 6-pack of pumpkin beers; the infamous pumpkin-spiced latté is in every café; and every corner store has piles of pumpkins showcased out front.  At our house, we love to decorate with… [Read more...]

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