Les Hauts de Janeil: Soul-Warming On A Gloomy Wintry Day

It’s the end of March.  It snowed all day….. sigh. So you see, with every fiber of my being, I attempted to transport myself to the hot, sunny, south of France.  The Les Hauts de Janeil, Francois Lurton, 2008 Syrah & Grenache whisked me away! This blend of 80% Syrah and 20% Grenache from...

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Here is Chef Andrew’s recipe for the cherry tarts we were tasting in our Candoni Pinot Noir tasting! Cherry Tarts with Whipped Cream2 bags Hy-Vee sweetened dark cherries, thawed 1/2 cup sugar 2 tablespoons cherry liqueur 1/4 cup cherry juice 2 tablespoons cornstarch dash of sea salt 1 box baked phyllo shells, thawed 1...

Talking about Candoni Pinot Noir

Recently Chef Andrew, Cheese Specialist Katie and I, all from Ankeny Hy-Vee, tasted the Candoni Pinot Noir together. Katie brought along some cheese and Chef Andrew whipped up some tasty cherry tarts. Here we are in action!

Grilled Romaine Salad with Fume’ Blanc and Pinot Noir

March 12, 2013Saturday night’s dinner needed to be light after stuffing myself from the innovative menu at +Luna Bistro in the East Village the night before.  I used a recipe from the Hy-Vee Seasons magazine (a 2011 issue) for grilled romaine hearts topped with beets, mushrooms, and walnut-studded goat cheese rounds.  The dressing was...