Lovely new wine

By Meg Gardner, in Entertainment

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I’m so excited to offer the new release of  Flowers Perennial. A blend of pinot noir, pinot meunier and syrah it has juicy fruit and a little spice. A perfect wine for Chef Lion’s duck breast.

New artwork

By Meg Gardner, in Entertainment

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Come in and check out the newest piece of art in our dining room. Gary Honig just brought this series to us. I love the spring colors!

Tonight’s First Course Offerings

By Meg Gardner, in Entertainment

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Shrimp toast, pork belly steam buns and homemade sausage with gnocchi. Served with a deliciously floral white blend from peirano estates. So hard to choose which one to order!

Coffee Tasting

By Meg Gardner, in Food & Wine

Lewes' Notting Hill Roastery Coffee

Yesterday, instead of tasting wines, we tasted a bunch of different coffees from Amy at Lewes’ Notting Hill Roastery. We are going to be offering tableside french press coffee soon and wanted to find the perfect coffee and roast. Amy graciously spent time with me in her shop on 2nd Street explaining different coffees and the roasting process. I left buzzing with caffeine and with my arms full of samples. The tasting experience was a lot like wine tasting where the region and growing practices influence the taste significantly. We can’t wait for our customers to try the winning coffee!

New Wines for Spring

By Meg Gardner, in Food & Wine

three of our current offerings from Sinskey

I have the very difficult task of trying new wines almost every day in the spring. We recently brought on these beauties from Robert Sinskey. Lion and I visited their vineyard last fall and were blown away. Not only are they pioneers in biodynamic and organic in California but their kitchen has a full time chef who uses the produce from their winery’s garden to create delicious morsels to enjoy while tasting their wines.
We are so fortunate to offer their Abraxus, a gorgeously luscious white blend, the Vin Gris, a delicate pure Rose of Pinot Noir, and the POV, a bold earthy Bordeaux blend. The artistry of their wines doesn’t end in the bottle. Rob takes the photos that make up the labels for the POV-three photos per vintage. Maria creates the recipes and sends them along with spectacular photos of their vineyards and garden with each of their newsletters.
I’m so excited about these wines and how deliciously they pair with our spring menu. Cheers!