Edible Stories

edible stories

Behold the fruits of our labor – CORDIAL holiday gifts.  Edible stories.

Ruby Red Marmalade
A bushel of Texan grapefruits arrived unexpectedly one day and were turned into marmalade as part of a sharecropping experiment.   We’ve enjoyed this with almost anything – from slow-braised pork to grilled salmon and everything in between – but nothing can touch it with toast and a cup of tea.

CORDIAL Cordials
The essence of the season: mint, lemon verbena and pomegranate picked and foraged from our gardens.  Add some life to sparkling wine, water or a martini.  Better yet – experiment and send your suggestions our way.  CORDIAL in a glass.

Apple Chutney
The final fruits of the season – foraged by us and transformed into uber tastiness by our friends at our local community kitchen – Community Action Marin.  A failsafe method of enriching any sandwich but excellent with some great cheddar.  Simple pleasures.

Chocolate
This CORDIAL selection of Coco Delice favorites represents the end results of extensive (but not at all exhaustive) tasting.  Incredible chocolates from our favorite bay area chocolatier.

Authentic

authentic

A word we hear and use a lot. There’s an increasing quest for more authentic products – things that seem more real to us, have more provenance or appear richer in terms of meaning, or soul even. Few brands or movements seem to escape this quest.  Everything has to be more real to be more successful. One interesting commentary on this movement comes out of the discussion around the gamer layer and notion that we’re becoming motivated as consumers by points, rewards, acknowledgment or the quest for some sort of goal. The most successful media of our era is focused on the being more real. From food to TV. See Jesse Schell’s DICE presentation for a thought provoking introduction to this idea: we’ve lived through a build-up of the virtual in recent years and we’ve become disconnected from nature and self sufficiency. There’s a part of our souls that needs to feel more real and that those notions of nature and connectedness are being nourished through our association with products that feel real, television that is reality and food where we can imagine a farmer. Whatever the motivation, here’s to reconnecting with lost arts. This is my next read….

A Sonoma-Inspired Menu

At our tables (and we’re certain at tables across the country), food and wine go hand-in-hand…each enhances the other. So naturally, we’re always tinkering with recipes. A great recipe locks in a memorable experience, which is why crafting wine and food pairings is a key piece of wine marketing. Sometimes complex creations are called for and other times a more seasonal, produce-inspired menu fits the bill. Spring in Sonoma County is the trigger for a range of ingredients to fill our shelves, but it’s also the start of our lengthy outdoor cooking and dining season, which served as excellent inspiration for this collection of recipes recently published in Food & Wine magazine. Here’s the menu, with recipes online for the bold!

A SONOMA MENU from a WOOD FIRED OVEN

Cocktail
Verdant Virtue

Starters
Sun-dried Tomato and Arugula Pizza
Rustic Vegetable Tart

Main
Garlic-Crusted Roast Rack of Lamb
Pickled Beet Salad
Oven-Baked Porcini Risotto

Dessert
Shortbread with Marmalade and Vanilla Ice Cream

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Spring is here, and April kicked off a season of local artisan-driven events at the sublime Medlock Ames Tasting Room. Last year, we banded together with a posse of local food heroes (featured in Food & Wine, April 2011). We love their products, respect what they do, and thought it was about time to shine the spotlight on this cast of characters who usually work tirelessly behind the scenes.

Featured event lineup includes…craft beers, pork sliders and talking shop with Bear Republic Brewmaster Rich Norgrove; a whole hog butchery master class led by Dino Bugica of Diavola, Rian Rinn of Wyeth Acres, and Nancy Prebilich of Gleason Ranch; a vertical cheese tasting of Bellwether Farms Carmody at various ages with Cheesemaker Liam Callahan; an ice cream social with Laloo’s Goat’s Milk Ice Cream Company; and a Wood-Fired Feast in Sonoma featuring the Food & Wine menu with Ames Morison of Medlock Ames.

Lots of excitement brewing around these events thanks to shout-outs from Santa Rosa Press Democrat (x2), SFGate’s InsideScoop SF, UrbanDaddy, DailyCandy, TastingTable SF, San Francisco Magazine ItList, Healdsburg Patch, and the Examiner.

On The VERGE…

VERGE Wine Cellars is a boutique wine producer dedicated to making expressive Syrah from organic and biodynamic vineyards throughout the North Coast. VERGE hunts down—and spotlights—dynamic vineyard blocks, and like-minded growers doing great things. Winemaker Mike Brunson, a Sonoma County leader in advocating organic viticulture, uses native, wild yeast and minimal handling to produce brooding, madly aromatic Syrah.

Ongoing brand development is a highly collaborative process between us, our partners, and a lineup of wickedly-talented artists. And yes, there is an album in the works…

Label design by Sheryl Chapman, Album Cover design by Will Collins.