Elise Losfelt by Leif Carlson w588x248

Tasting 2004 Moet & Chandon Brut … and More (and an easy recipe)

I love surprises. Especially when they are related to drinking and eating so you can imagine my delight when I was spontaneously invited to join winemaker Elise Losfelt from Moet & Chandon for lunch at The Beverly Hills Hotel.
Having been to an exceptional private tasting experience at the prestigious Moet & Chandon Chateau in Epernay, France last summer I was excited to meet Elise as well as curious to taste some ‘surprise’ vintages that…


Lasagne picture

Eggplant Lasagne with Rose from Provence – Yummy

I love rose from Provence and drink it year round. It’s not just a ‘summer wine’ in our house and it really makes everything feel festive. I also LOVE lasagne – and eggplant – so when we received this recipe from : Pasquale Pons the Director of Château Les Valentines we couldn’t wait to share it with you! Just as an fyi, rose and tomato sauce goes really well together – just the right balance…


Testa.Gnochhi for story

Testa Gnocchi from an Old Family Recipe

Ingredients
2 cups mashed potatoes
2 cups flour
2 egg yolks
Directions
1. Mix all together in bowl – this will make dough – knead it a bit.
2. Take small portion and roll into rope.
3. Cut into one inch pieces.
4. Roll each one inch piece with your fingers, or roll off back of fork.
Repeat until done.
Cook them fresh or freeze them on a cookie sheet until hard and store in…


RibEye-from-Charlie-Parker-at-Bonny-Doon

Bonny Doon Vineyard’s Cellar Door Rib-Eye Steak

Turn on The Grill and Grab Your Glass with Grilled Rib-Eye Steak with Peaches, Torpedo Onions & Chimichurri Sauce

Executive Chef Charlie Parker Shares This Recipe
Prep time: 15 minutes. Cook time: 20 minutes. Serves 2.
1 Bone in Rib-Eye Steak (1½″ thick)
1 bunch Torpedo Onions
1 ripe Peach (not too soft), pitted & cut into 8 slices
1 bunch Basil
1 bunch Parsley
1 bunch Cilantro
1 clove Garlic, minced
1½ cup Extra…