Cheese from America’s Heartland

This month, we’re celebrating cheeses from the lush fields of Wisconsin. In fact, some of the finest cheeses come from the master cheesemakers in that region and we’re proud to showcase these top-tier products. Below are some of the cheeses we’re featuring: – Roth Kase’s Grand Cru Gruyere Surchoix: this is magnificent aged cheese you
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JERK CHICKEN

From the Drinker, Biddle and Wreath Food Demo on June 11th. Yield: 4 servings 2 lb. Chicken Wings, disjointed½ cup Caribbean jerk seasoning1cup orange juice½ cup soy sauceJuice of 2 limes 2 cinnamon sticks1 bunch scallion1 ea. Scotch Bonnet pepper1 small Spanish onion¼ cup sugar Combine ½ jerk seasoning with chicken and set aside.In food
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Watermelon Mojito

From the Drinker, Biddle and Wreath Food Demo on June 11th. Yield: 1 Drink 2 Tbsp. Sugar cane Juice1 lime6 ea Mint leaves3 Tbsp. Watermelon + 2 ea small cubes2oz. good quality Rum4oz. Club SodaSugar cane Skewer- Optional Procedure- In large glass, muddle Sugar cane, ½ the lime, watermelon and mint until fully combined, Add
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BABY BACK RIBS WITH BACKYARD BBQ SAUCE

From the Drinker, Biddle and Wreath Food Demo on June 11th. 1ea. 21/2-3lb baby back rib¼ cup sugar¼ cup old bay seasoning1tbsp. smoked paprika2cups BBQ sauce- recipe follows2cups brine for Pork ribs- recipe follows -Rinse rib with cold water and pat dry with clean towel! Combine sugar, old bay and smoked paprika to make dry
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Roasted Red Pepper Gazpacho

From the Drinker, Biddle and Wreath Food Demo on June 11th. Yields: 1.5 quarts 1 cup red onion (chopped)1 cup red pepper (chopped)1 cup English cucumber (peeled and chopped)3 cup red plum tomato (peeled, seeded, chopped) Concasse1 Tbsp garlic¼ tsp cayenne2 Tbsp sherry vinegar½ cup +1 Tbsp. Extra Virgin Olive OilJuice from 1 lime or
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