Featured Recipe

Roasted Cauliflower Bisque

Cauliflower is now being touted as the new Kale ~ for folks that haven't warmed up to the texture and flavor of kale, this is good news.  Cauliflower tends to take on the flavor of what it's paired with.  It's also extremely versatile; you can bake, broil, boil, steam, rice, saute, mix with just about anything or enjoy it raw.  I chose to prepare a simple bisque with the head of cauliflower I had in my refrigerator.  It's light and has a lovely mild flavor.  You could add cheese, veggies or a protein to add a little zip to this bisque. "The flavor of roasted cauliflower is wonderful!" 

Sauvignon Blanc

Brander 2014
Brander makes the best-known Sauvignon Blanc in Santa Barbara County, and year-in and year-out it’s one of the best around.  This is the 35th vintage of this iconic wine, and once again it’s terrific, full of that crisp lemony fruit with hints of herbs and great zestiness.  Rich, plush, and brimming with an almost tropical exuberance, this wine leads with a nose of lychee nut, honeydew melon, hibiscus blossom and wet stone, while flavors of lemon meringue pie, orange zest, white nectarine and guava round out the deliciously ripe palate.

Cakebread Cellars 2014
The 2013 vintage boasts characteristically fresh, pure and complex white grapefruit, guava, green apple, honeydew melon and mineral aromas.  It’s concentrated; guava, gooseberry and melon flavors persist into a long, lively finish boasting bright citrus, light spice and mouthwatering mineral tones.  Enjoy this beauty over the next 3-5 years with your favorite salad, seafood, poultry and veggie dishes.

Josh Cellars 2014
This Sauvignon Blanc is made in an approachable California style, offers bright citrus and tropical fruit, with hinds of dried herbs and a crisp juicy finish.  Bright aromas of lime, white flowers and fresh citrus overwhelm the bouquet, with layers of nectar, peach, and juicy melon on the palate.  Fresh and crisp, but bold and complex.