The Tipsy Alchemist to Mix it Up on Rainey Street This Summer

SBBC Hospitium Partnering with David Nguyen to Open Popular Concept with an Austin Spin at 70 Rainey 

SBBC Hospitium and Austin-based Operating Partner David Nguyen are excited to announce plans to open a new location of The Tipsy Alchemist on Rainey Street this summer. Located on the second level of 70 Rainey, the elevated cocktail bar will offer Austinites the same popular cocktail menu from the Dallas location in addition to a more casual patio setting with an outdoor stage for local music acts and an extended menu complete with local craft beer and a selection of shareable cocktails.

 “When we decided to open The Tipsy Alchemist in Dallas, our mindset was to break the rules, have our own style, and elevate people’s nightlife experience,” says Dallas Managing Partner Stephen Underhill Jr. “After two years of support and thinking outside the box, we are finally ready to grow, and I can’t think of a better city to open our second location of The Tipsy Alchemist than Austin.” 

The Bramble

The Bramble

With unmatched attention to detail, The Tipsy Alchemist creates cocktails with a touch of science, art, and technique. The cocktail menu features a diverse list of libations, including The Edison, made with rum that is blended with nitrogen-frozen mint and lime and then served in a light bulb on ice, and The Mad Hatter, which is created with vodka, vermouth, lemon, cucumber, and watermelon and then placed into a pneumatic tube transport system—similar to the tubes you deposit checks through at the bank—which encircles the bar so the cocktail is mixed via transport and then served at the other end of the bar.

The Edison

The Edison

Designed by Coeval Space Design and Concepts, The Tipsy Alchemist will bring a fun and energetic atmosphere to the Rainey Street bar scene with lounge seating spread throughout the 2,269 square-foot interior and 3,271 square-foot patio. Seating will be comprised of high-tops and modular furniture that is easily moved around to accommodate any type of private event.

Paper Plane

Paper Plane

The Tipsy Alchemist will be located at 70 Rainey, Suite 200. For more information on The Tipsy Alchemist, please visitwww.thetipsyalchemist.com.

ABOUT THE TIPSY ALCHEMIST

The Tipsy Alchemist is an elevated bar and lounge featuring well-crafted cocktails with a touch of science, art, and technique. With an existing location in Dallas, The Tipsy Alchemist is opening their second location in Austin in summer 2019. Soon to be located on the second level of 70 Rainey, the Austin location will offer a similar cocktail program, an extended menu complete with local craft beers and a selection of shareable cocktails, and casual patio seating with an outdoor stage. For more information on Tipsy Alchemist, please visit www.thetipsyalchemist.com.

The Origin Story of a World-Class Olive

Alive & Well Certified Organic Olives Preserve the Taste and Tradition of Centuries-Old Greek Farming  

As American consumers become increasingly aware of the nutritional, social and environmental impact of the food they eat, Alive & Well Probiotic-Rich Organic Olives convey a true hero’s story. Long before today’s burgeoning resurgence of interest in regenerative agricultural practices and the inherent environmental benefits, a closely knit group of family growers tended 70,000 olive trees near the Grecian village of Rovies. Known for a steadfast devotion to community and sustainable environmental practices, Alive & Well’s dedication to traditional cultivation methods has led to a quantifiable economic benefit for local growers and a measurable amount of carbon retained in the soil.  

The Alive & Well Rovies growing region originated nearly half a century ago, when the owner of a large estate on the Aegean island of Evia donated his olive groves, stretching from the seashore to the foothills of Mt. Kavalaris, to the 130 farming families who tended them. Together, this family co-op farmed the land, nourishing the trees according to centuries-old cultivation methods that are inherently sustainable.

The co-op is unique in its dedication to dry farming methods, which encourage roots to grow deeper into the soil for nourishment and results in more resilient trees. Relying on natural mulch to enrich the soil, the co-op utilizes only mowed weeds, cover crops and tree cuttings, with the occasional addition of manure – never chemical fertilizers, herbicides, or pesticides. These traditional farming practices create a carbon sink, rather than generating greenhouse gases, and far surpass the organic farming standards set by both the European Union and USDA National Organic Program.

Even as industrialized agriculture emerged – making it standard practice to incorporate chemicals throughout the olive growing, curing and packing process – the Rovies co-op adhered to the old ways. Most olive producers began to artificially rush the curing process using lye and other manufactured chemicals, broadcasting messages about the perils of “outdated” agriculture. The Rovies co-op remained steadfast, persisting in their practice of curing only by natural fermentation in salt water brine teeming with wild, naturally-occurring cultures.

Without the use of lab-produced cultures or other chemical interventions, the Rovies fermentation process takes six full months. Then, the naturally cured olives are packed in the same organic “mother brine” in which they were fermented. Unlike other jarred olive varieties, Alive & Well olives are never heat treated, or pasteurized - every jar arrives to consumers naturally rich in probiotic, live cultures, antioxidants, and other beneficial substances, each olive boasting a unique flavor as rich as its heroic history.  

Each jar of Alive & Well Green Rovies Olives helps to support a community of farmers that will carry on the old-world tradition of regenerative farming and sustainability for generations to come. Industrial agriculture has overtaken much of the surrounding area, replacing locally-sourced jobs with food processing factories, and leaving local farmers vulnerable to volatile market prices at harvest time. The co-op, however, continues to thrive, curing and packing their olives on-site to maintain their business year-round.

All five Alive & Well olive varieties, Kalamata, Atalanti, Chalkidiki, Amfissa and Rovies are grown, harvested and cured the same traditional way and support regenerative farming practices.

Find probiotic-rich Rovies, Kalamatas and other Alive & Well Olive varieties at better supermarkets and specialty grocers nationwide. Visit AliveAndWellOlives.com to find a store near you, and to learn more about the Alive & Well Story.

About Alive & Well From The Mediterranean:

Distributed by Legacy III Partners, all Alive & Well Olives come from small family farms and village co-ops in Greece who follow the same traditional agricultural methods used in the region for thousands of years. Some of the olive trees are hundreds of years old. With patience and care, each batch of these raw, heirloom olives captures the rich flavors and essential nutrients of the fruit, and arrives in a living Mother Brine filled with active probiotic cultures. They can be found in the refrigerated, fermented vegetable case. Learn more about our traditional processes and varieties at AliveAndWellOlives.com.

Cheers! Celebrate National Drink Wine Day by Helping Your Heart, Gut, and Brain

Rosé Piscine, a rosé wine specifically made to drink over ice, serves up some of the health benefits

February 18th is National Drink Wine Day, which is a day each year that celebrates the love and health benefits associated with wine. According to the consulting group BW 166, wine sales in the U.S. topped $72.2 billion in 2018, which was nearly a 5 percent increase over the prior year. Clearly, we are nation that loves a good glass of wine, and the more we learn of the health benefits, the more likely more of us will add a bottle to our grocery list.

“People were enjoying a good glass of wine long before the research showed that there are health benefits,” explains Blake Helppie, managing partner at Rosé Piscine, a rosé wine specifically made to drink over ice. “Now we can enjoy our glass of wine and feel good about what it is doing for our body, too. Rarely do we find something that we enjoy so much that also provides health benefits.”

Wine enthusiasts can rejoice as they celebrate National Drink Wine Day this year, because the drink has plenty of research pointing to the fact that it’s a healthy beverage to drink in moderation. What exactly is moderation? According to the Centers for Disease Control and Prevention (CDC), moderate drinking is up to one drink per day for women and two drinks per day for men. One drink is defined as being four ounces of wine. Further, they recommend that number is not the average consumed over a week, but the amount consumed on any given day.

Most people who enjoy having a glass of wine with their meal love the taste, but they may not be aware of the way it’s helping their body. Here are some of the many health benefits that have been associated with making wine a part of your diet:

  • Heart health. The National Institutes of Health reports that studies have shown that adults who drink light to moderate amounts of alcohol may be less likely to develop heart disease than those who do not drink at all or are heavy drinkers.
  • Gut health. The April 2017 issue of the journal Current Opinion in Biotechnology included the research results of a study on the health benefits of fermented foods, including wine. The study found that fermented foods, including wine, provide health benefits well beyond the starting food materials, and contain living microorganisms of which some are genetically similar to strains used as probiotics.
  • Diabetes health. The April 2017 issue of the journal Endocrine reports that the American Diabetes Association and the American Heart Association recommend a Mediterranean diet for improving glycemic control and cardiovascular risk factors in type 2 diabetes. It also reports that studies show that higher adherence to the Mediterranean diet is associated with a 20-23 % reduced risk of developing type 2 diabetes. The Mediterranean diet is one that includes drinking wine in moderation.
  • Brain health. Research out of the University of Rochester Medical Center in 2018 found that drinking wine in moderation was associated with reducing inflammation and helping the brain to clear away toxins, including those that are associated with Alzheimer’s disease.

“From the brain to gut to your heart, drinking a little wine has health benefits for most people,” added Helppie. “It’s nice to feel good about what you are drinking, whether with dinner, at a party, or at the beach. You can drink some wine and know you are doing your body good.”

Rosé Piscine, a wine that has sold millions of bottles in France and Brazil, recently became available for sale in the United States. Uniquely, it is a wine that has been created to be served over ice. Rosé Piscine is made by Pascal Nacenta in southwest France. The French rosé is 100 percent destemmed, fermented for 20 days with cold stabilization at 60 degrees and then filtered. The final product emerges from stainless steel tanks, offering a floral aroma of white flowers and rose and an exotic fruits finish. Rosé Piscine can be purchased at select stores around the country and online. To find a store near you or to order online, visit the site at: www.rosepiscine.com.

About Rosé Piscine

A unique wine in that it has been created to be served over ice, Rosé Piscine is taking the nation by storm. Over two million bottles of it have already been sold in France and Brazil, and it is now available in the U.S. Rosé Piscine is pale salmon in color, light to medium in body wine and is made from Négrette, a locally indigenous varietal known for its powerful aromatic qualities. For more information on Rosé Piscine or the company, visit the site at: www.rosepiscine.com.

BW 166. US Beverage alcohol spending hits $253.8 billion in 2018. https://bw166.com/2019/01/13/u-s-beverage-alcohol-spending-hits-253-8-billion-in-2018-5-1-versus-2017/.

Centers for Disease Control and Prevention. Moderate drinking. https://www.cdc.gov/alcohol/fact-sheets/moderate-drinking.htm.

Current Opinion in Biotechnology. Health benefits of fermented foods. https://www.ncbi.nlm.nih.gov/pubmed/27998788.

Endocrine. Mediterranean diet for type 2 diabetes. https://www.ncbi.nlm.nih.gov/pubmed/27395419.

National Institutes of Health. Wine and heart healthhttps://medlineplus.gov/ency/article/001963.htm.

Science Daily. Low levels of alcohol good for the brain. https://www.sciencedaily.com/releases/2018/02/180202085241.htm.

A Wine Made to be Served on the Rocks? You Bet!

Rosé Piscine, a rosé wine specifically made to drink over ice, is now available in the US and will keep you sipping ice cold wine

Until now, serving wine over ice would be unheard of. After all, as the ice melts the wine would become watered down and lose its great taste. But that’s just not the case with a new wine that has already sold over two million bottles in France and Brazil, and now it’s available in the U.S. Uniquely created to be served on the rocks, Rosé Piscine is taking the nation by storm. From the beach to the dinner table and everywhere in between, the new creation is getting wine enthusiasts to sit up and take notice. From its sleek, uplifting bottle appearance, to the one-of-a-kind over ice concept, it’s a wine that everyone will want to try.

“Rosé Piscine is not your average bottle of wine; we’ve gone to great lengths to ensure this is differently delicious,” explains Blake Helppie, managing partner at Rosé Piscine, a wine specifically made to drink over ice. “Not only is Rosé Piscine served on the rocks, but the ice melting in the glass doesn’t diminish its natural floral flavors, which is a win-win.”

Rosé Piscine is a wine that those who partake in the drink will want to add to their grocery list. Here’s what you need to know about Rosé Piscine:

  • The wine has been selling in France and Brazil and just recently has been released in the United States. It’s available at select stores around the country, and can be ordered online.
  • It’s uniquely a wine that has been created to be served over ice. Rosé Piscine is made by Pascal Nacenta in southwest France.
  • The French rosé is 100 percent destemmed, fermented for 20 days with cold stabilization at 60 degrees and then filtered.
  • The Rosé Piscine tasting notes include being pale salmon in color, with a light to medium body. On the bouquet, it offers hints of Meyer lemon, skin of peach, vanilla, kiwi and McIntosh apple. Mineral quality to the bouquet. On the palate, it offers rounded, well-balanced tannins and acidity, with a long finish.
  • Rosé Piscine is made with an indigenous varietal of southwest France: Négrette, which is a small, very dark and tough-skinned grape known for its powerful aromatic qualities. The fruit is sourced in Côtes du Frontonnais, which is located just southwest of Gaillac and just north of the city of Toulouse, on the western bank of the Tarn river. Rosé Piscine is one of very few French rosés made with the Négrette grape, mainly due to the limited geographic availability of this unique varietal.
  • Wine Enthusiast named Rosé Piscine’s region in France the Wine Region of the Year 2017.
  • Rosé Piscine was originally created by Jacques Tranier, the president of Vinovalie, a group of producers in the French Southwest. In 2003, he was on a vacation in Saint Tropez when he saw many women drinking rosé wine over ice in large wine glasses. He ordered one to give it a try, only to be disappointed in the diluted taste of the wine. This set him on a mission to create a rosé wine that could maintain its integrity while being served on ice.

“Our wine doesn’t need to be pre-chilled or kept in an ice bucket, which means you can enjoy it anywhere and at anytime,” added Helppie. “Once people give Rosé Piscine a try, it quickly becomes one of their favorites. We love hearing that type of feedback.”

To find a store near you or to order online, visit the site at: www.rosepiscine.com.

About Rosé Piscine

A unique wine in that it has been created to be served over ice, Rosé Piscine is taking the nation by storm. Over two million bottles of it have already been sold in France and Brazil, and it is now available in the U.S. Rosé Piscine is pale salmon in color, light to medium in body and is made from Négrette, a locally indigenous varietal  known for its powerful aromatic qualities. For more information on Rosé Piscine or the company, visit the site at: www.rosepiscine.com.

Diversify Your Dinner Menu

Crafting quick, easy, nutritious meals is one of the most common goals for home chefs, yet it may sometimes be difficult to keep the menu feeling fresh and new. By introducing a variety of ingredients, you can broaden the horizons of your family’s dinner options.

For creative, simple, tasty family meals, consider these globally inspired recipes that highlight inventive ways to incorporate veal as a satisfying main ingredient in nearly any dish. From sandwiches to salads, the versatility of an ingredient like veal can help you build out a full menu with a wide array of protein-rich dishes. With recipes like these, veal can become a staple on your family’s weekly menu.

Visit vealmadeeasy.com for additional recipes and complete nutrition information.

Classic Veal Parmesan Sandwiches

Prep time: 10 minutes

Cook time: 10 minutes

Serves: 6

  • 6          veal cutlets (3 ounces each)
  • salt, to taste
  •             ground black pepper, to taste
  • 1/2       cup all-purpose flour
  • 1          egg wash
  • 1          cup breadcrumbs
  • 1          cup vegetable oil
  • 12        tablespoons tomato sauce
  • 3          tablespoons Parmesan cheese, grated
  • 6          slices provolone cheese
  • 6          slices mozzarella cheese
  • 6          sub rolls
  1. Heat oven to 350° F.
  2. Pound each veal cutlet between sheets of parchment or plastic wrap until 1/4-inch thick.
  3. Blot veal dry. Season each cutlet with salt and pepper, to taste. Dredge veal in flour; shake off excess. Dip in egg wash and dredge in breadcrumbs.
  4. In large skillet over medium heat, heat about 1/8-inch oil to about 350 F. Working in batches, add breaded veal to hot oil and pan fry first side until golden brown and crisp, about 2 minutes. Turn once and pan fry second side until it reaches internal temperature of 160 F, about 1-2 minutes.
  5. Drain on paper towels or wire rack set over baking sheet.
  6. Add 2 tablespoons tomato sauce to each veal cutlet and sprinkle 1/2 tablespoon Parmesan cheese on top. Add one slice provolone and mozzarella cheese to each cutlet.
  7. Place veal parmesan in oven 2-3 minutes, or until the cheese begins to melt and veal is hot.
  8. Add veal to sub rolls and serve.

Nutrition information per serving: 45 g protein; 55 g carbohydrate; 7 g fiber; 11 g fat; 7 g saturated fat; 145 mg cholesterol; 908 mg sodium.

Veal Za’atar Flatbreads

Prep time: 15 minutes

Cook time: 25 minutes

Serves: 4

  • 1/4       cup za’atar seasoning
  • 3          tablespoons extra-virgin olive oil, divided
  • 1          package (10 ounces) flatbreads
  • 1          onion (4 ounces), finely chopped
  • 1/2       pound ground veal
  • 1/4       cup crumbled feta cheese
  • 1          tomato (6 ounces), cored and chopped
  • chopped parsley, for garnish
  1. Heat oven to 425° F. In small bowl, combine za’atar seasoning and 2 tablespoons olive oil.
  2. Spread about 1 tablespoon za’atar mixture on each flatbread. Arrange flatbreads on large baking sheet; set aside.
  3. In 10-inch skillet over medium heat, heat remaining olive oil. Cook onion 4-5 minutes, stirring occasionally. Add veal and cook 4-5 minutes until no longer pink, stirring to break up meat.
  4. Remove skillet from heat; stir in feta cheese. Spoon 1/4 veal mixture onto each flatbread. Sprinkle each flatbread with tomato. Bake 8-10 minutes, or until hot. Sprinkle each flatbread with parsley.

Nutrition information per serving: 17 g protein; 40 g carbohydrate; 19 g fat; 5 g saturated fat; 45 mg cholesterol; 760 mg sodium; 1 g fiber; 5 g total sugars; 10% DV calcium; 15% DV iron.

Mediterranean Grilled Salad

Prep time: 20 minutes

Cook time: 10 minutes

Serves: 4

  • 1          large orange (12 ounces)
  • 1/2       cup Italian salad dressing
  • 1          teaspoon Dijon mustard
  • 1          veal cutlet (12 ounces), pounded to 1/4-1/8-inch thick
  • 1          bulb fennel (7 ounces), trimmed, halved and cored
  • 1/2       small red onion (1 1/2 ounces), thinly sliced
  • 1 1/2    cups cooked farro
  • 2          cups packed baby arugula (about 3 ounces)
  • 1          head radicchio (4 ounces), cored and torn (about 2 cups packed)
  • 1/2       cup toasted hazelnuts, chopped
  • 1          ounce Parmesan cheese
  1. Grate 1/2 tablespoon zest from orange; reserve orange. Stir zest into salad dressing.
  2. Use knife to remove skin and pith from orange. Use knife to cut between fruit and membrane to release each orange section. Squeeze membrane to extract 1/4 cup juice; reserve juice and orange sections.
  3. In bowl, whisk reserved orange juice, mustard and salad dressing. Remove 1/4 cup dressing to re-sealable food storage bag. Add veal cutlets to dressing in bag. Re-seal bag and turn several times until veal is coated with dressing; set aside.
  4. Prepare grill or heat grill pan over medium-high heat on stovetop. Remove veal cutlets from dressing; discard dressing. Grill veal cutlets 5-6 minutes, turning once. Remove cutlets from heat. Place on cutting board and cut into bite-size pieces.
  5. Thinly slice fennel halves and place in bowl. Add red onion, farro, arugula and radicchio; toss. Add veal, orange sections, reserved salad dressing and hazelnuts.
  6. Draw blade of vegetable peeler across surface of cheese to make thin ribbons. Toss to coat with dressing. Divide salad among four bowls.

Nutrition information per serving (about 2 cups): 30 g protein; 36 g carbohydrate; 17 g fat; 3 g saturated fat; 50 mg cholesterol; 560 mg sodium; 6 g fiber; 9 g total sugars; 3 mg iron; 539 mg potassium.

Veal, Spinach and Tomato Arepas

Prep time: 15 minutes

Cook time: 20 minutes

Serves: 4

  • 1/2       pound veal cutlets
  • 1          teaspoon cumin
  • 1/2       teaspoon chili powder
  • 1 1/2    tablespoons olive oil
  • 2          green onions (1 ounce each), sliced
  • 1          clove garlic, minced
  • 1          can (10 ounces) diced tomatoes and green chilies
  • 1/8       teaspoon salt
  • 2          cups packed baby spinach (about 2 1/2 ounces)
  • 4          arepas (5 inches in diameter)
  • 1/4       cup crumbled queso blanco cheese (1 ounce)
  1. Pound veal cutlets into 1/4-1/8-inch thickness; cut into 1-inch strips. Place in bowl and toss with cumin and chili powder.
  2. In 12-inch, nonstick skillet over medium heat, heat olive oil. Cook veal strips 1-2 minutes. Remove veal to plate; keep warm. In same skillet over medium heat, cook green onions and garlic 2-3 minutes. Add tomatoes and salt; over high heat, heat to boil. Reduce heat to low; simmer 5 minutes until slightly reduced.
  3. Stir in spinach. Cook 3-4 minutes, or until spinach wilts and is tender. Return veal to skillet; heat through.
  4. To serve, heat skillet or griddle over medium heat. Toast arepas on each side until lightly browned and heated through, turning once.
  5. Cut each arepa in half horizontally. Top bottom half of each arepa with veal mixture. Sprinkle each with cheese; replace arepa tops.

Nutrition information per serving (1 arepa): 15 g protein; 12 g carbohydrate; 14 g fat; 5 g saturated fat; 50 mg cholesterol; 450 mg sodium; 2 g total sugars; 10% DV calcium; 10% DV iron. (Family Features)

SOURCE:
North American Meat Institute

Fall Creek Vineyards to Host Valentine’s Pique-Nique in the Vineyard

Fall Creek Vineyards will host a Valentine’s Pique-Nique in the Vineyard to celebrate the holiday of love.

What: At the Fall Creek Vineyards Valentine “Pique-nique dans les Vignobles” guests will enjoy a French inspired pique-nique basket with maple glazed, house smoked salmon, arugula salad, demi baguette with brie, blanched haricot verts and new potatoes, and tartelettes au limon curd. Select your favorite Fall Creek bottle to pair with this sumptuous lunch. In addition, after lunch you are invited to stroll the vineyards for a hands-on viticulture experience with winery owner, Ed Auler.

Where: Fall Creek Vineyards on beautiful Lake Buchanan, 1820 County Road 222, Tow, TX 78672

When: 12 noon, on Saturday, February 16

Tickets are available here: https://fcv.com/product/valentines-lunch-2019-_-tow.

In addition, Fall Creek has a wine and food pairing recommendation for Valentine’s Day dinners, Wines to Wow Valentine.”

Nothing ignites passion as well as properly paired wine with a delicious meal. Making a romantic dinner for your sweetie at home on Valentine’s Day is a great way to avoid the crowds. Taking your love to a festive Valentine picnic in a picturesque bucolic setting is also a sure-fire way to impress.

Whether you believe in the physical or psychological properties of aphrodisiacs or not, it sure is fun to eat healthy food with the love of your life on Valentine’s Day. Wonderfully prepared food affects our hormones, our energy levels, our brain chemistry and other physiological properties that set the mood.

Lamb is for Lovers 

A voluptuous red wine with a hearty dish will stoke passions. There have been many health claims about red wine in recent years. The most important one for Valentine’s Day lovers is that Italian scientists claim that a glass of red wine each day can boost your desires. We’ve got just the right red for you.

Fall Creek Vineyards Grenache, Syrah, Mourvèdre, Salt Lick Vineyards 2016 is a special wine worthy of the most romantic dinner. Made with grapes grown in the Texas Hill Country, Fall Creek GSM is a highly acclaimed wine, recently scoring 90 Points from James Suckling 2018 Report.

This is an elegant, velvety wine with the right amount of finesse to make your Valentine take notice. With brambly raspberries blackberries and black cherry cordial flavors intertwined with licorice, chocolate and hint of pepper, this wine has depth through the palate to a long finish. The tannin bites in a flirty way. This wine is as potent as your lover knows you will be.

Grenache, Syrah and Mourvèdre pair incredibly well with grilled meats like lamb seasoned with rosemary, garlic, black pepper and topped with mushrooms sautéed in butter. Of course, lamb is for lovers. Mix up a simple marinade and fire up the grill.

INGREDIENTS

• 1/2 cup extra-virgin olive oil

• 1/4 cup red wine

• 4 garlic cloves, minced

• 2 sprigs of fresh rosemary, chopped

• 1 tablespoon dried oregano, crumbled

• 2 teaspoons Kosher salt

• 1 teaspoon fresh cracked black pepper

• 1 (2- to 3-lb) butterflied boneless leg of lamb, trimmed of fat

PREPARATION

Combine oil, lemon juice, garlic, oregano, salt, and pepper in sealable plastic bag or a glass pan. Add lamb and let that baby marinate, chilled for around 4 hours. Bring lamb to room temperature, about 1 hour, before grilling. Grill on a lightly oiled grill rack, turning over occasionally until the temperature reaches 125 to 128°F for medium-rare. It should take about 10 to 15 minutes on a hot grill. Let lamb stand 20 minutes before cutting across the grain into slices.

The elegant, yet audacious GSM paired with the lamb will make every morsel taste lovely.

Now you have your menu for Valentine’s dinner and an elegant lunch that are sure to spark romance. We’ll leave the rest up to you.

Impress Your Date with These Wine Pairings

Sandra Spalding, Director of Marketing at Twin Liquors, has created a handy wine and cocktail pairings guide that includes some of Valentine’s Day’s most popular dishes. Sandra expertly chose a variety of wines with palates perfect for bringing out the best in decadent dishes. All featured French wines are available for purchase at Twin Liquors with 20% off when you purchase two or more bottles.

Rib Eye Steak – Left Bank Bordeaux Rouge

Generally Cabernet based, this hearty red has enough tannin to cut through the fat of the beef, while offering a rich, dark, fruity taste.

Truffle Mac and Cheese – Red Burgundy, Pinot Noir

A perfect accompaniment to any dish with earthy flavors, while it still has enough acidity to balance the fattiness of the cheese.

Seared Scallops with a Citrus Reduction – White Burgundy, French Chardonnay

Go for a rich, luscious French Chardonnay like a Côtes du Beaune. These wines will have enough weight to stand up to the richness of the scallops while delivering an acidity to match a citrus sauce.

Caviar & Oysters – Champagne or Martini

Sparkling wine is our favorite for most occasions, but when there are oysters involved, we always go either martini, sparkling or both!

Cheese Fondue/Cheese Board – Côtes du Rhône or Châteauneuf-du-Pape

Wines like these offer big fruit and big tannin that balances the fat and tang in the cheese. This pairing is like cheese and wine holding hands.

Chocolate Pot de Crème – Minervois

Rhone varietals offer great, bright fruit and just enough tannin to cut through the richness of the chocolate without enhancing the bitterness.

Chocolate Covered Strawberry Cheesecake – Rosé Champagne or Cremant D’Alsace Rosé

Need we explain?

Wing It for Game Day

When bringing your friends and family together to watch the game, you’ll likely want to avoid any fumbles in the kitchen. Fret not and opt for a big batch of easy-to-make wings while incorporating these stress-free tips into your game plan to help ensure a resounding success:

  • Delegate responsibilities. The best gatherings are a team sport. Tackle this recipe for Crispy Baked Wings and let your friends help with snacks, dips and drinks.
  • Prep what you can the day before. Reduce the time needed to make these wings on game day by prepping some steps in advance. The seasoning blend and sauces can be prepped up to two days in advance and chicken wings can be separated into drums and flats the day before.
  • Veggies are underrated. It’s usually a good plan to have a snack that can be easily replenished for grazers attending your party. Stock up on vegetables that are easy to slice such as carrots and celery. Place some of the cut vegetables out with dips like blue cheese dressing or ranch, both of which can double as classic pairings for your wings.
  • Redefine “homemade.” The Crispy Baked Wings can serve as a versatile base for just about any sauce you might be craving. Instead of making a sauce entirely from scratch, consider making some quick alterations to premade ones. For example, add an ingredient like Tabasco Chipotle Sauce to store-bought barbecue sauce to impart a smoky flavor and lime juice for added brightness. Small changes can add that special, homemade quality without all the work. Recipes like Chipotle Barbecue Sauce or Nashville-Style Sauce can complement wings for true crowd-pleasers – pick your favorite or try both.

Find more flavorful recipes and game day tips at Tabasco.com/wings.

Crispy Baked Wings with Chipotle Barbecue Sauce or Nashville-Style Sauce

Prep time: 10 minutes

Cook time:40 minutes

Servings: 4-6

Wings:

  • 2          tablespoons baking powder
  • 1          teaspoon salt
  • 1          teaspoon paprika
  • 1/4       teaspoon black pepper
  • 4 1/2    pounds chicken wings, drums and flats separated, tips removed

Chipotle Barbecue Sauce:

  • 1          cup barbecue sauce
  • 3          tablespoons Tabasco Chipotle Sauce
  • 2          tablespoons lime juice

Nashville-Style Sauce:

  • 6          tablespoons Tabasco Sauce
  • 8          tablespoons butter, softened
  • 1          tablespoon light brown sugar
  • 1          teaspoon paprika
  • 1/2       teaspoon garlic powder
  • 1/2       teaspoon salt
  1. Heat oven to 425° F.
  2. In bowl, combine baking powder, salt, paprika and black pepper. Shake over both sides of wings.
  3. Place seasoned wings on rack over foil-lined sheet pan.
  4. Bake 20 minutes, turn wings over and continue cooking additional 20 minutes in convection oven or 30 minutes in conventional oven. Cooked wings should reach at least 180° F internal temperature with crispy texture.
  5. To make Chipotle Barbecue Sauce: In bowl, mix barbecue sauce, Tabasco Chipotle Sauce and lime juice.
  6. Alternatively, to make Nashville-Style Wing Sauce: In bowl, mix Tabasco Sauce, butter, brown sugar, paprika, garlic powder and salt. Set aside.
  7. Remove wings from oven. Toss wings with preferred sauce and serve. (Family Features)

SOURCE:
Tabasco

Simple Ways to be Heart Smart

Discover recipes chock-full of heart-healthy pecans

Sometimes making small changes can have a positive impact on your health – including heart health – like drinking more water, taking the stairs instead of the escalator and adding nutritious ingredients to your snacks and meals.

Incorporating nutritious ingredients is an easy way to step up your mealtime – for example, American Pecans can super-fy nearly any recipe by adding flavor and nutrition.

It’s always a good time to include heart-healthy ingredients on your shopping list. Certified by the American Heart Association’s Heart-Check*, American Pecans and their unique mix of unsaturated fats, plant sterols, fiber and flavonoids add up to help promote a healthy heart. In fact, according to the Food and Drug Administration, research suggests but does not prove that eating 1 1/2 ounces of most nuts, such as pecans, each day as part of a diet low in saturated fat and cholesterol may help reduce your risk of heart disease. One serving of pecans (28 grams) contains 18 grams unsaturated fat and only 2 grams saturated fat.

Boosting the heart-smart punch of your favorite recipes can be easy with pecans. Whether topping a salad, sprinkling into bread batter or using them as the foundation of a portable snack, there are few things America’s native nut can’t do.

Start the day right with a bowl of Banana Pecan Cherry Oatmeal – a comforting and hearty combination that can keep you full for hours. For a wholesome, on-the-go option perfect for school snacks, desk drawers or an afternoon pick-me-up, try Cherry Pecan Energy Bites. Dried cherries, dates and crunchy pecans combine for an all-natural burst of heart-smart nutrition to help you power through the day.

Discover more ways to create heart-healthy meals with pecans at AmericanPecan.com.

Banana Pecan Cherry Oatmeal

  • 1          cup old-fashioned oats
  • 2          cups water
  • 1/2       cup pecan milk
  • 1          banana, sliced
  • 1/4       cup pecan halves
  • 1/4       cup dried tart cherries
  • 1/4       cup honey
  1. In large, microwave-safe bowl, combine oats and water. Microwave on high 3-4 minutes, or until oats are cooked through. Watch carefully to avoid boiling over.
  2. Remove from microwave, stir and divide between two bowls. Pour 1/4 cup pecan milk over each bowl.
  3. Divide sliced banana, pecan halves and dried tart cherries between each bowl and drizzle with 2 tablespoons honey. Serve immediately.

 

Cherry Pecan Energy Bites

Makes: 10-12 energy bites

  • 1          cup toasted pecan halves or pieces
  • 1          cup dried cherries
  • 4          medjool dates, pitted
  • 1/4       cup old-fashioned oats
  • 1          tablespoon cacao powder, plus additional, for coating (optional)
  • 1          teaspoon vanilla extract
  1. In bowl of food processor, combine toasted pecans, dried cherries, dates, oats, cacao powder and vanilla extract.
  2. Pulse until ingredients begin to bind and form loose, dough-like ball.
  3. Roll into 1-inch balls. Roll balls in additional cacao powder, if desired, and transfer to airtight container. Refrigerate until ready to serve, up to seven days.

Note: To make gluten-free, substitute 1/4 cup of certified gluten-free old-fashioned oats.

*Heart-Check certification does not apply to recipes. (Family Features)

SOURCE:
American Pecan Council

Game Day Eats and Treats

Score major points with delicious dishes

If the crew is coming over to root for your favorite team, it may be time to spice up the menu. Whether you’re hosting the weekend get-together or watching the game after work, switch up your typical spread and serve something new to leave your guests cheering for more.

When it comes to choosing an ingredient that can lend a winning assist to nearly any dish and score you some major points, look no further than California Ripe Olives.

Variety is key when mapping out food for a crowd, regardless of the event. Plan on serving one main course and two sides, and consider no-fuss options like chips and dips. If there are kids in attendance, make sure there is something neutral for even the pickiest eaters to snack on. However, try your best to avoid anything that needs a knife and fork to eat – finger foods typically work best when the game is on and conversation is flowing.

The mild and unique taste of California Ripe Olives lends itself well to many different flavor pairings, such as these recipes for Pulled Pork Sandwiches with Peach-Olive Jam, Easy Olive Bread and Sun-Dried Tomato and Olive Tapenade. Whether your guests are fans of spicy, mild, sweet or savory, the only limit is your imagination when you pull a can of olives from the pantry.

Family farms across California grow 95 percent of the ripe olives consumed in the United States. Each can is a labor of love. Multi-generational family farms work with family-owned canneries in California to produce each can and ensure only the highest quality olives make it from the farm to your game-day table. For more creative ways to use olives, including family recipes from growers across California, visit CalOlive.org .

Simple Entertaining Tips to Take Your Table to the Next Level

  1. A colorful platter is an easy way to spice up a spread.
  2. Pair something salty with something sweet for a juxtaposition of flavors.
  3. If you’re serving food on neutral plates, add some colorful linens.
  4. Plan the menu around a central theme or ingredient.
  5. Guests love choices – making more options available can make for better spreads.
  6. Use versatile ingredients, like California Ripe Olives, to keep picky eaters happy.

Pulled Pork Sandwiches with Peach-Olive Jam

  • 1          teaspoon olive oil
  • 3          pounds pork shoulder roast
  • kosher salt, to taste
  • ground black pepper, to taste
  • 4          cloves garlic, quartered
  • 4          cups low-sodium chicken broth
  • 8          ounces dried peaches
  • 1          tablespoon chili powder
  • 1          cup California Black Ripe Olives, wedged
  • 2          teaspoons country mustard
  • 1          ounce arugula
  • 8          onion rolls, split and toasted
  1. Heat oven to 375° F.
  2. In large, high-sided saute pan, heat oil over medium-high heat.
  3. Season pork with salt and pepper, to taste, and cook in pan 3-4 minutes on each side until browned.
  4. Stir in garlic and continue cooking 3-5 minutes.
  5. Pour in chicken broth, peaches and chili powder; bring to boil.
  6. Cover loosely with foil and bake in oven 2 hours.
  7. With slotted spoon, carefully remove peaches and transfer to small mixing bowl. Mix olives and mustard with peaches; set aside.
  8. Continue to cook pork in oven 30-60 minutes until fork tender.
  9. Allow to cool slightly then shred by pulling apart with fork.
  10. Assemble sandwiches by spooning pork onto toasted rolls.
  11. Top with arugula and peach-olive mixture.

Easy Olive Bread

Recipe courtesy of The Wicked Noodle

  • 8          ounces cream cheese, softened
  • 1/4       cup unsalted butter, softened
  • 1/2       cup mayonnaise
  • 1          clove garlic, minced
  • 2          cups shredded cheddar cheese
  • 10        ounces California Green Ripe Olives, chopped
  • 2          green onions, chopped
  • 1          loaf French bread, sliced in half lengthwise
  1. Heat oven to 350° F.
  2. In bowl, mix cream cheese, butter and mayonnaise until thoroughly combined. Add garlic; stir well to distribute. Add cheddar cheese, green olives and green onions; stir to combine.
  3. Spread mixture on cut sides of bread. Bake 20-30 minutes, until cheese is hot, bubbly and starting to brown.

Sun-Dried Tomato and Olive Tapenade

  • 1/2       cup shallots, chopped
  • 1/4       cup chopped smoked sun-dried tomatoes
  • 2          tablespoons extra-virgin olive oil
  • 2          tablespoons white balsamic vinegar
  • 2          cloves garlic, minced
  • 1          can (6 ounces) California Green Ripe Olives, drained
  • 1          can (6 ounces) California Black Ripe Olives, drained
  • 1/4       cup lightly packed fresh basil
  • sea salt, to taste
  • freshly ground pepper, to taste
  • crackers or toasted baguette slices
  1. In food processor, pulse shallots, sun-dried tomatoes, olive oil, vinegar and garlic until finely chopped. Add olives, basil, salt and pepper; pulse again until chopped.
  2. Cover and chill 1 hour.
  3. Serve with crackers or toasted baguette slices.

Note: Recipe can be prepared one day in advance. (Family Features)

Photo courtesy of The Wicked Noodle (Easy Olive Bread)

SOURCE:
California Olive Committee