oenotri.blogspot.com

Oenotri: blog

25 June, 2011. Outstanding in the Field. Yesterday we were honored to cook for Outstanding in the Field. At our friend Lee Hudsons farm. Virtually all of our produce came from Hudson Ranch. Garlic, beets, radishes, carrots, mesclun, suckling pigs and guinea hens - which made this an honest farm-to-table event. 21 June, 2011. 15 June, 2011. 08 June, 2011. We start with the stomach of our 500 pound sow. 01 June, 2011. Unusually Large Pork Shank. This is the foreshank of a 500 lb. Berkshire pig. Oenotri - ...

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25 June, 2011. Outstanding in the Field. Yesterday we were honored to cook for Outstanding in the Field. At our friend Lee Hudsons farm. Virtually all of our produce came from Hudson Ranch. Garlic, beets, radishes, carrots, mesclun, suckling pigs and guinea hens - which made this an honest farm-to-table event. 21 June, 2011. 15 June, 2011. 08 June, 2011. We start with the stomach of our 500 pound sow. 01 June, 2011. Unusually Large Pork Shank. This is the foreshank of a 500 lb. Berkshire pig. Oenotri - ...

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Oenotri: blog | oenotri.blogspot.com Reviews

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25 June, 2011. Outstanding in the Field. Yesterday we were honored to cook for Outstanding in the Field. At our friend Lee Hudsons farm. Virtually all of our produce came from Hudson Ranch. Garlic, beets, radishes, carrots, mesclun, suckling pigs and guinea hens - which made this an honest farm-to-table event. 21 June, 2011. 15 June, 2011. 08 June, 2011. We start with the stomach of our 500 pound sow. 01 June, 2011. Unusually Large Pork Shank. This is the foreshank of a 500 lb. Berkshire pig. Oenotri - ...

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oenotri.blogspot.com

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Oenotri: blog: Outstanding in the Field

http://www.oenotri.blogspot.com/2011/06/outstanding-in-field.html

25 June, 2011. Outstanding in the Field. Yesterday we were honored to cook for Outstanding in the Field. At our friend Lee Hudson's farm. Virtually all of our produce came from Hudson Ranch. Garlic, beets, radishes, carrots, mesclun, suckling pigs and guinea hens - which made this an honest farm-to-table event. The gorgeous setting, a grove bound by rows of Chardonnay grapes and a pond of wallowing hogs. Notice the mobile chicken coop on the left. Mounds of squash risotto. Oenotri - Official Website.

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Oenotri: blog: An Andouillette Experiment

http://www.oenotri.blogspot.com/2011/06/andouillette-experiment.html

15 June, 2011. Here's a final report on some of the fun we had with our 500 pound Berkshire pig. Our hog literally arrived with a bucket of guts. Within said bucket was the stomach (as previously detailed) and plastic bags swollen with intestines. What does one do with bags of intestines? I had an AAAAA andouillette in romantic Saint-Emilion, and it was too vile, even drowned in mustard sauce, to finish. Naturally, we jumped at the chance to make our own. How does it taste? Actually, not bad. The sau...

3

Oenotri: blog: Braised Lamb Belly

http://www.oenotri.blogspot.com/2011/04/braised-lamb-belly.html

27 April, 2011. I didn't realize that this was a trendy. Ingredient until I hit Google trying to find out its proper name. I will follow the trend, and call it "lamb belly.". This meat is full of sinew. Usually we slice this into little squares and then boil the life out of them to make rich, chunky sauces. But this slab I trussed. We'll be serving these family style over the next night or two. Each belly weighed about two pounds before cooking, and should serve four. Jesse Becker, MS.

4

Oenotri: blog: Lunch is Live!

http://www.oenotri.blogspot.com/2011/06/lunch-is-live.html

21 June, 2011. Subscribe to: Post Comments (Atom). Oenotri - Official Website. Unusually Large Pork Shank. Outstanding in the Field. Simple template. Powered by Blogger.

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Oenotri: blog: Stomaco alla Milanese

http://www.oenotri.blogspot.com/2011/06/stomaco-alla-milanese.html

08 June, 2011. We start with the stomach of our 500 pound sow. Anyone that has ordered "buche" tacos knows how delicious pork stomach can be. Tripe is the obvious point of reference, and the inspiration for this recipe, but in my opinion it fares poorly by comparison. Pork stomach offers greater textural variety, and combines a similarly deep and earthy flavor with a milder odor. It is less like offal, and more like meat. June 9, 2011 at 5:43 AM. June 11, 2011 at 10:09 AM. Oenotri - Official Website.

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Carpe Diem Wine Bar: The Blog: Spreading some holiday cheer!

http://carpediemwinebar.blogspot.com/2011/12/spreading-some-holiday-cheer.html

Carpe Diem Wine Bar: The Blog. The Kitchen. The Cellar. The Lifestyle. Saturday, December 10, 2011. Spreading some holiday cheer! We tasted a 1993 Colgin Herb Lamb Cab last night, shared by a jovial, generous patron who just happens to be closely linked to one of my favorite new wines. The wine: Vineyard 29 'Cru'. The Cru is like a cashmere sweater. We feel privileged to be the only purveyor in downtown Napa doing Cru by the glass at $18. Check out their website at www.vineyard.29.com. Modeled after Fran...

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Carpe Diem Wine Bar: The Blog: Spring wine favorites - Blue Plate Chenin Blanc & Hirsch Pinot Noir

http://carpediemwinebar.blogspot.com/2012/03/spring-wine-favorites-blue-plate-chenin.html

Carpe Diem Wine Bar: The Blog. The Kitchen. The Cellar. The Lifestyle. Sunday, March 11, 2012. Spring wine favorites - Blue Plate Chenin Blanc and Hirsch Pinot Noir. What a great winter we've had so far! Those who know my sarcasm know what I mean). The constant 60 degree days and not much rain- not going to complain about that! Subscribe to: Post Comments (Atom). Hmmm beer. (21st Amendment Beer). Carpe Diem Wine Bar: official website. Our tasty buns: A.B.C. Napa Valley Opera House. Carpe Diem Wine Bar.

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Carpe Diem Wine Bar: The Blog: August 2011

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Carpe Diem Wine Bar: The Blog. The Kitchen. The Cellar. The Lifestyle. Monday, August 22, 2011. Steve's latest wine epiphany from NYC. It felt so good to be back in. Last week-my hometown, the place I grew up and fell in love with wine. Every day in the city gave me new inspiration to see as much as I could, and most importantly, to eat as much great food and drink as much amazing wine as I could possibly digest. While sitting at my friend’s restaurant Dell’ Anima. Http:/ www.gravner.it/. Another wine th...

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Carpe Diem Wine Bar: The Blog: May 2012

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Carpe Diem Wine Bar: The Blog. The Kitchen. The Cellar. The Lifestyle. Wednesday, May 30, 2012. Http:/ www.scarpettawine.com/. Http:/ www.barnettvineyards.com/. Http:/ dunnvineyards.com/index.htm. Subscribe to: Posts (Atom). Hmmm beer. (21st Amendment Beer). Carpe Diem Wine Bar: official website. Our tasty buns: A.B.C. Napa Valley Opera House. Our sweet Downtown Napa spot. Carpe Diem Wine Bar. Awesome Inc. template. Template images by 4x6.

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Carpe Diem Wine Bar: The Blog: Steve's visit with Sean Thackrey, the hidden Mastermind

http://carpediemwinebar.blogspot.com/2011/06/steves-visit-with-sean-thackrey-hidden.html

Carpe Diem Wine Bar: The Blog. The Kitchen. The Cellar. The Lifestyle. Wednesday, June 29, 2011. Steve's visit with Sean Thackrey, the hidden Mastermind. This is a MUST-see website for winos and history buffs. Walk into the 'barn' of Sean Thackrey and prepare to be shell-shocked with reality and long-lost passion that California winemaking once was. This is where the winemaker/ philosopher/storyteller conducts his business. Until this highly-anticipated visit came to fruition. All of his wines are expres...

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Carpe Diem Wine Bar: The Blog: Steve's latest wine epiphany from NYC

http://carpediemwinebar.blogspot.com/2011/08/steves-latest-wine-epiphany-from-nyc.html

Carpe Diem Wine Bar: The Blog. The Kitchen. The Cellar. The Lifestyle. Monday, August 22, 2011. Steve's latest wine epiphany from NYC. It felt so good to be back in. Last week-my hometown, the place I grew up and fell in love with wine. Every day in the city gave me new inspiration to see as much as I could, and most importantly, to eat as much great food and drink as much amazing wine as I could possibly digest. While sitting at my friend’s restaurant Dell’ Anima. Http:/ www.gravner.it/. Another wine th...

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Carpe Diem Wine Bar: The Blog: Double Fisting: Vino and Brew for Fall

http://carpediemwinebar.blogspot.com/2011/11/double-fisting-vino-and-brew-for-fall.html

Carpe Diem Wine Bar: The Blog. The Kitchen. The Cellar. The Lifestyle. Tuesday, November 1, 2011. Double Fisting: Vino and Brew for Fall. Harvest 2011 is in the air of Napa Valley! As we start to feel those seasonal changes that harvest brings to the valley every year around this time, we cannot help but just want to relax at the end of the day. We want a wine that is so overpowering, so bold and rich, that it melts all of the cares away. We want something wild, yet uncomplicated. Now, for a word on the.

carpediemwinebar.blogspot.com

Carpe Diem Wine Bar: The Blog: March 2012

http://carpediemwinebar.blogspot.com/2012_03_01_archive.html

Carpe Diem Wine Bar: The Blog. The Kitchen. The Cellar. The Lifestyle. Sunday, March 11, 2012. Spring wine favorites - Blue Plate Chenin Blanc and Hirsch Pinot Noir. What a great winter we've had so far! Those who know my sarcasm know what I mean). The constant 60 degree days and not much rain- not going to complain about that! Subscribe to: Posts (Atom). Hmmm beer. (21st Amendment Beer). Carpe Diem Wine Bar: official website. Our tasty buns: A.B.C. Napa Valley Opera House. Our sweet Downtown Napa spot.

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Carpe Diem Wine Bar: The Blog: Is your mouth watering yet? Read this, it will be....

http://carpediemwinebar.blogspot.com/2011/07/is-your-mouth-watering-yet-read-this-it.html

Carpe Diem Wine Bar: The Blog. The Kitchen. The Cellar. The Lifestyle. Saturday, July 2, 2011. Is your mouth watering yet? Read this, it will be. For our current selection of every-changing chef's taco trio, I knew I wanted to go with a Middle-Eastern theme. As with all of our taco creations, I will always start with the protein and build around it. This week. lamb it is! I brought in some Merguez lamb. Sumac is a spice that comes from the berries which grow wild throughout the. We have been having a gre...

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25 June, 2011. Outstanding in the Field. Yesterday we were honored to cook for Outstanding in the Field. At our friend Lee Hudsons farm. Virtually all of our produce came from Hudson Ranch. Garlic, beets, radishes, carrots, mesclun, suckling pigs and guinea hens - which made this an honest farm-to-table event. 21 June, 2011. 15 June, 2011. 08 June, 2011. We start with the stomach of our 500 pound sow. 01 June, 2011. Unusually Large Pork Shank. This is the foreshank of a 500 lb. Berkshire pig. Oenotri - ...

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