Chef Lance Cowart: Champagne Sorbet… sprinkled with Blueberry-&-Banana-Stuffed Raspberries

Ingredients •3 cups brut Champagne or sparkling wine, chilled •2½ cups simple syrup*, chilled •1½ cups bottled spring water, chilled •2 lemons, juiced •*Simple Syrup: •2 cups water •2 cups granulated sugar Directions Combine 2 cups water and 2 cups sugar in a small saucepan; bring to a full rolling boil for 2 minutes, remove…

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Michael Perlis’s First Crush

First Crush http://firstcrushwinemaking.com/ First Crush’s full name is First Crush Winemaking Experience, and First Crush does in fact offer a variety of different experiences. They provide programs for picking, crushing and eventually bottling your own wine, vineyard tours, blending seminars, all the way through complete winemaking education. There are lots of choices depending how deeply…

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MATT AND JEFF NICHOLS CONFIRM ACQUISITION OF RED BARN IN SANTA YNEZ AS NEW BROTHERS RESTAURANT

Nichols Family Preserve Another Link to Santa Ynez Valley History with Renovation of Building and Return of Brothers Restaurant Brothers Matt and Jeff Nichols, owners and chefs of the new Sides Hardware and Shoes, a Brothers Restaurant in Los Olivos and the former Brothers Restaurant at Mattei’s Tavern, confirm that they have acquired the Red…

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Shawna’s Sangria – via Brandie Zeringue

Makes 2 qt Red wine – dry…..2 sm., or 1 lg., bottle, your choice which brand. Frozen concentrate lemon-lime….1 can Ginger Ale………to be added per serving Brandy………………………..couple shots Squeeze into mixture, lemon, lime, & orange Slice the following fruits, than add to “Sangria” mixture NOTE: Any fresh fruit you’d like. i.e. Lemon, lime, oranges, kiwi,…

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