Archive for November 2017
Holiday Eggnog
During the Holidays, few things can compete with a homemade eggnog using real eggs. Add a touch of rum and brandy and toast the season.
Read MoreIntroducing Sidewinder
Sidewinder is a story of the golden age of Livermore Valley, a time when innovation and artisanship came together to create some of the world’s finest wines and spirits.
Read MoreOpening Date for Sidewinder is Announced
Sidewinder opens Thursday, December 7, for our members.
Read MoreSpiced Simple Syrup for the Holidays
We share with you our recipe for a spiced simple syrup suited for the season.
Read MoreMarion Cunningham’s Featherbed Eggs
Featherbed Eggs is our go-to breakfast for the holidays since it can be made while the oven is heating up for the other meals of the day.
Read MoreKathryn Barbeaux’s Potato Casserole
A dish that goes by many names, this is a perfect morning breakfast treat with eggs and bacon.
Read MorePasteurized Raw Eggs
Nothing beats home-made eggnog, especially one made with raw eggs. But raw eggs are risky, so what to do? Here is a simple method to pasteurize your eggs without cooking them, so that you can have fresh eggnog without the worry.
Read MoreA Thanksgiving Message
Nowhere is the communal power of wine more apparent than during Thanksgiving, when friends and family reunite to catch up with each other’s lives.
Read MoreCheese Fondue
Cheese Fondue anchors a classic cold-weather menu for a cozy winter’s night.
Read More
