Missouri Wine Girl

Valentines Chocolate and MO Wine Pairing

noreply@blogger.com (Missouri Wine Girl) — Fri, 22 Feb 2013 16:42:00 +0000

Valentines Day began early with a spot on KRCG TV pairing Missouri wine and chocolates. As with most live TV segments, some things went smoothly and others did not :) At the end of the day I know that I love wine, and I love chocolate and you should open bottles of wine to be tasted even if its just for "show"!

While heart shaped boxes of chocolates make my heart glow I typically prefer high quality bars with a greater percentage of cacao than typical chocolates with higher sugar levels. Patric Chocolate is one my current faves.

That being said, experimenting is half the fun. Pop open a few bottles, unwrap some chocolate and start pairing! Take a bite of the chocolate and let it melt in your mouth, covering your entire palate. Then take a sip of wine, then follow up with more chocolate. Take note of the mouth feel, the flavors that emerge and the balance of sweet, bitter and yum! Don't reserve the joy for just Valentines Day, chocolate and wine are meant to be savored year round.

Mom's Holiday Bird Seed Snack Mix

noreply@blogger.com (Missouri Wine Girl) — Tue, 11 Dec 2012 20:50:00 +0000

Bird seed is what my Mother called this holiday snack mix I don't know why it's called that, maybe because it keeps people coming back- people love and expect it every year! Last week I shipped some to faraway friends, it's definitely a Beedle family tradition!

Emmy from NYC said "I nearly wept for joy at the sight of your birdseed, thank you!" Wanda from Atlanta will soon receive hers and Katherine from Illinois said, "I know I just got engaged, but I don't think I can share your bird seed with my new Fiancee' could you please send him his own small bag?" Yes, this stuff is that good because it reminds you of all your childhood favorites, chocolate, peanut butter, sweet, salty, crunchy and nutty! If you're the one making it you love it because it's fast, no bake, just dump and stir. So here's to the holidays, may they be merry, bright and easy...just like Mom's bird seed mix!

Mom's Bird Seed Snack Mix
1 large pkg stick pretzels, broken up
1 large box Wheat Chex
1 large box Peanut Butter cereal (I use Cap'n Crunch)
1 large box Cocoa Puffs
1 large pkg Christmas plain M&M's
1 large pkg Christmas peanut M&M's
1 jar nuts (any kind will work, peanuts, mixed, pecans, etc.)

Open packages and mix in a large container or trash bag. Store in airtight containers to maintain freshness. Prepare to make every year!

Hershey's Chocolate Chip Cookies

noreply@blogger.com (Missouri Wine Girl) — Thu, 29 Nov 2012 19:57:00 +0000

I've decided to tackle candy making this holiday season, and in an effort to choose the perfect tasting chocolate chip for dipping candy I asked TSG to conduct a taste test for me. He politely smelled, tasted and dissected three brands of chocolate chips. Hy Vee store brand, Nestle and Ghirardelli, all semi sweet varieties. In the end he choose the Ghirardelli for candy making. Then he drops the chocolate bomb on me...

"Have you ever used Hershey's chocolate chips? Especially in cookies he says, they are my favorite." I'm thinking, well of course I have...at my Grandma Beedle's it was her go-to brand. As a matter of fact when I was about 8 years old, she substituted mini Hershey's chips in their recipe and then proudly called them "Danene's chocolate chip cookies" after all who doesn't love a mini-chip?

As I whipped up the original Hershey's Recipe using the semi-sweet regular sized chips smells of Grandma's kitchen came flooding back. TSG loved them, and I was reminded the each and every ingredient is incredibly important to the overall taste of the item. Quality ingredients make for happy memories. And if you don't believe me, conduct your own taste test!

Italian Beef-It's What's for Dinner

noreply@blogger.com (Missouri Wine Girl) — Thu, 15 Nov 2012 16:29:00 +0000

Helen's Italian beef is great for this time of year! This mainstay is the perfect comfort food as the weather gets colder, and your time gets shorter. With the busy holiday season upon us, grab your crock pot, a few simple ingredients and you're set! Pair with Missouri Chambourcin.

My friend Susan shared her Mother's recipe, and I've passed it on to many friends and family! So simple ad SO delicious! I like to serve with mashed potatoes, broccoli/cauliflower medley and fresh rolls. It's even better the next day with left over rolls and Woebers horseradish sauce.

Helen's Italian Beef
3 lb. arm roast
2 cups beef stock
1/2 jar pepperonocini's and juice
Place all ingredients in crock pot and cook on high for six hours or until meat is tender and pulls apart. Enjoy!

Simple Centerpieces

noreply@blogger.com (Missouri Wine Girl) — Sun, 11 Nov 2012 16:10:00 +0000

Centerpieces are something that complete a table. I recall reading in Emily Post's etiquette book that a properly set table MUST have a centerpiece! Special occassions seem obvious, but what about every day?

In a world of "fast" everything, people often find themselves eating behind their computer, in their car, or on the run. I've made a conscience effort over the past year not to do this. To actually take the time to sit and eat undistracted, taste the food and enjoy it is one of life's simple pleasures. Adding a simple centerpiece can complete the experience.

The tomatoes pictured left were the last to be harvested for the year, end of the season fruit and vegetables make wonderful centerpieces. I'm not sure what the branch is, if someone knows please tell me, but I found it next to the lake. To me this one second to assemble arrangement is incredibly beautiful.

Yesterday when I was at the farm, I picked some hedge apples to create the centerpiece pictured right. For some reason, I love hedge apples! Their bright lime color and bumpy texture make them interesting. Old timer's say if you put them in your closet it will keep the spiders away. I think they are lovely!

My quest for centerpieces continues, searching Pinterest and getting creative with stuff around the house. Try it for yourself and focus on your center, simple solutions can enhance your table and dining experience!

Roasted Cauliflower

noreply@blogger.com (Missouri Wine Girl) — Fri, 21 Sep 2012 15:50:00 +0000

Cooler fall days call for heartier meals and warming side dishes. One of my favorite dinners to make is roasted rosemary chicken. Last night I served it with green beans and new potatoes with Trader Joe's bacon end pieces (delish)! and a healthy side of roasted cauliflower.

What? You've never tried this delicious side dish? Its so easy and quick-you must give it a whirl. Not to mention its smokey roasted goodness!

Roasted Cauliflower

1 head of cauliflower (I prefer organic) washed and dried

Slice the head as if you were slicing a loaf of bread, thin slices rather than chunks.

Spread on baking sheet

Drizzle with olive oil, add fresh ground pepper and sea salt to taste.

Roast at 425degrees approximately 20 minutes each side-until it's reached your desired level of crispness.

Enjoy!

Keeping it COOL in the Summertime

noreply@blogger.com (Missouri Wine Girl) — Fri, 15 Jun 2012 19:16:00 +0000

Although not entirely impressive, I must say I have a pretty good variety of coolers. Last week I was cleaning out my storage area and realized once they were grouped together - I'm ready. Ready for summer, farmers markets, trips to Trader Joe's or whatever adventure awaits.

Keeping the items inside your cooler without getting too cold can sometime be tricky. Usually for beverages the colder the better! Ice is a good start. If you are in a hurry add water, and if you need it cold immediately add salt to your water and ice mixture. Keep your cooler out of direct sunlight and the lid secure.

Just a few tips to maintain your cool as summer heats up!

Red Rooster Makes the Holiday Season Bright!

noreply@blogger.com (Missouri Wine Girl) — Wed, 14 Dec 2011 20:52:00 +0000

For everyone looking for that last minute holiday helper here's one for you! Several years ago I was introduced to the Red Rooster Cocktail at a holiday party (Thank you Kathy for the introduction.) Since then I've passed this easy and delicious recipe on and it's become quite a holiday hit! People drink it up so I can't snap a photo!

As panic sets in with 10 days to go and counting, whip up this delicious cocktail to have on hand for yourself or your guests!

Red Rooster Cocktail
Mix:
1 1/2 quarts of cranberry juice
6 oz of orange juice
2 c. vodka (I prefer cranberry)

Put in freezer and then serve when guests arrive or as a break for yourself! It's very festive and sure to make your guests crow with delight!

Cheers!

Culinary Adventures Await!

noreply@blogger.com (Missouri Wine Girl) — Tue, 29 Nov 2011 14:36:00 +0000

In addition to things that are "useful" I am a huge proponent of giving and receiving "consumable" gifts as well as "experiences". Some of my favorite consumables are luxury soaps, creams, candles and little indulgences like high quality coffee or chocolate that you wouldn't necessarily buy for yourself but would savor if it wound up in your stocking, stay tuned for more features on those items :)

Concerts, trips and educational classes are all wonderful "experiences" to give and get this holiday season. One of my CoMo favorites is Inside Columbia's Culinary Adventures gift card. I must disclose that I lead the wine education portion for the majority of their classes. This also makes me an expert on the quality, food, fun and experience that these classes have to offer. It's SO much fun! House Chef Jackson along with Chief Chef Brook Harlan lead and host Columbia's finest chef's their best dishes, tips and tricks. You can expect to be greeted with a glass of bubbles and a light nibble while the guest chef demonstrates dishes and shares their expertise, then YOU become the chef using their recipes you prepare the dishes in a group setting. While your dishes chill, bake or set up, you'll have the opportunity to participate in a blind wine tasting. A variety of wines both domestic and international are tasted, and reviewed. We have some new tricks up our sleeve for 2012! The evening concludes with you enjoying the dishes you created.

Treat yourself and a friend to a fun, educational and tasty night out! Winter classes start mid-January here's the schedule. Indulge in a Culinary Adventure!

*photo courtesy of Inside Columbia

Ice Milk Aprons

noreply@blogger.com (Missouri Wine Girl) — Sun, 27 Nov 2011 12:34:00 +0000

Photo courtesy of Ice Milk Aprons which I stumbled upon this morning through a series of google searches. I've not seen this apron in person, but LOVE, LOVE, LOVE the sophisticated elegance of it. As a collector of aprons I especially love the girly dressy ones. I find when I'm in the kitchen I appreciate feeling especially feminine and who doesn't want a bit of style with their sauce! Aprons are a great accessory and quite useful too! The V-shaped neckline on this is beautiful. Of course you can purchase Ice Milk Aprons on line, but it looks like in Missouri you can pick one up at Brown Derby in Springfield. Great find this time of year for the ladies who love to entertain in your life, I hope Santa is reading this!

Thanksgiving 2011

noreply@blogger.com (Missouri Wine Girl) — Thu, 24 Nov 2011 14:22:00 +0000

Reflective would be a good word to describe how I've been feeling lately, so if you're reading for a wine recommendation let me just say, pair your wines with the side dishes not the turkey or just go with what you like. Maybe you've been holding on to a special bottle until the perfect time, today is that day, but then again so is next Tuesday.

So often we wait for that special occasion to take chances, make changes, use the special plates or have the guts to do something different. What are you waiting for? This Thanksgiving morning I got in the shower to find Old Spice Sport 16 hour odor protection bath wash, this is new for me. My 16 and 12 year old nephews are staying with me over the holiday. Last night I didn't join friends out, instead we played a tough game of Scrabble with Aunt Danene getting beat by both. We've had changes in our family over this past year that we didn't choose, but time marches on and the Grandparent that used to take care of you now needs some extra care, so dynamics change, we adapt and life goes on.

The scalloped oysters that are a family tradition are in the oven as I type this, oh the pressure to get them just perfect, not too dry, not too soggy with just the right ratio of oyster to cracker. I'm feeling pretty good about this batch...oh wait, I forgot the pepper, I'll be right back. Ok, I'm back, they are browning nicely I might add.

I say all of this to say time is moving faster, not only are you aging but so is everyone around you. Where you find yourself today may be drastically different than next year, or 10 years from now. Give thanks today, soak up THIS moment, find the joy in the crazy, there will be plenty happening all around you. I am SO happy and grateful for my friends and family, for the past memories and the future joy's. And know that good or bad happy or sad, this too shall pass.

Happy Thanksgiving 2011!

Fall 2011

noreply@blogger.com (Missouri Wine Girl) — Sat, 19 Nov 2011 21:00:00 +0000

This tree is outside my hotel window in Napa the blur is the cars passing on the freeway. I'm surprised to see such a beautiful fall tree in what I imagined an always green state. When driving in I could see the leaves on the grapevines had turned yellow just as they have at home in Missouri.

I'd like to go on record to say that this has been the VERY best fall of my life! The weather has been gorgeous! I've had a wonderful opportunity to enjoy the season, get outside, take day trips, have bonfires, lay underneath the stars and spend time with friends. Yes, many years from now I will look back on the significance of the fall of 2011 and how it changed my life.

There are seasons to all of our lives, and I'm particularly happy about the one I'm in. Some think Fall is the death of the leaves, but I like to think of it as a burst of joy and vibrancy that comes only after the green has worn off. Even as winter approaches, the warmth of fall will stay with me. That's one of the best things about living in the Midwest we get ALL the seasons, and the trick is learning to enjoy them for what they bring to our lives!

Sift's Pink Champagne Cupcake!

noreply@blogger.com (Missouri Wine Girl) — Fri, 18 Nov 2011 01:44:00 +0000

This week I've been in Napa at a wine conference, and while you would think I would be all consumed with wine, the first day I arrived I had some free time, and being on foot I set out to see what was in the hotel neighbourhood. I have to tell you...not too much.

I crossed the freeway and visited a shopping center. There I found TARGET, Trader Joe's, Whole Foods, Copperfield Books and a little cupcake shop called Sift. The doors were pink and I couldn't help but stop in. I asked the guy behind the counter what they were known for, and as he pointed and described the Samoa, Snicker doodle, Pumpkin, the Car Bomb, etc. etc...then he said those magic words PINK CHAMPAGNE!

A moist, delicious raspberry cupcake with champagne butter cream frosting and pink sprinkles. I had Sifted to heaven! The perfect size too, not too big, but definitely more than one bite. And a great value at $3.00! I thanked the gent and headed to their sidewalk for my special treat where I sat on pink chairs at a pink table.

I understand why they won the Food Network's Cupcake wars. I've never had such a perfectly moist cupcake with a not too sweet and I can taste the champagne in the frosting experience. But who am I kidding it was my first Champagne butter cream experience. I have no idea how they do it, and I'm not even going to try it at home, I'll simply savor the memories, after all I was tickled pink!

Lambtastic!

noreply@blogger.com (Missouri Wine Girl) — Sat, 09 Apr 2011 15:32:00 +0000

Annie Gunn's was the location of my lamb life-changing culinary experience last week. Chef Lou Rook rocked the dish pictured left, I don't think I will ever forget how incredible this meal was and how perfectly it paired with Missouri Norton.

As the Missouri Wine Girl I've enjoyed several wine dinners pairing Norton with Lamb. It's a great combination, and when you take the time to focus the flavors, spices and such, it's magical. Chef Lou has mastered this pairing.

This particular meal was a private event, but I later learned from Glenn Bardgett, Annie's Wine Director, that the lamb chops are on their regular yet seasonal menu. To quote my Menu card, the dish is described as "Grilled Marcho Farms Lamb Loin Chop and House Made Lamb Sausage with Ozark Forest Mushroom Rosemary Chutney, Whipped Yukon Gold Potatoes and Farmer Vegetables." In a phrase- "melt in your mouth bliss!"

While the lamb sausage lay tucked under the chop, I think it was my favorite part of the dish, the spice was right on, I have no idea what it was, I think I detected notes of sage, I'm sure it's a Chef Lou secret- he should bottle and share!

And to drink you ask? Misssouri Norton of course! We had small pours of the Stone Hill 2007 Norton, Stone Hill 2007 Cross J Norton and St. James Winery 2007 Norton. Augusta 2008 Chambourcin was also served, and while I adore this wine for this particular dish my taste preferred Norton! It was great to enjoy different Norton's with this pairing, I found I preferred one of them with the chop and one with the sausage.

When Chef Lou came out to greet the group, I hugged him and thanked him for this lambtastic dish. I'm not always this excited about a pairing, but it re-energized my locavore passion. So often local food skips over local wine, but more effort should be made to create an ultimate culinary experience such as this. The proof is in the taste! Get to Annie Gunn's while it's still on the menu and taste for yourself!

This experience also has me more interested in lamb prep and cooking techniques at home. I guess that's what the local movement is all about appreciating what's around you. Cheers to Lamb and Norton!

Chicken a la' Gloria!

noreply@blogger.com (Missouri Wine Girl) — Tue, 01 Feb 2011 22:15:00 +0000

On a recent trip to California, I had the pleasure of staying with my friend Ann's folks, the Lawlers. In true Italian Mother form, Ann's mother Gloria insisted on making dinner for us. There were delicious appetizers, wine, delicious soup and then came the main course, what I like to call Chicken a la' Gloria! She served it with sweet potato squash soup garnished with at dollop of creme' fraiche and a side of roasted asparagus. It was so delicious, I forgot to take pictures! While snowed in I decided to re-create from memory Gloria's delicious dish!

4-? Chicken thigh/leg connected pieces (I couldn't find these, but believe the recipe is best if you use them) Plan one portion per guest. This recipe is easily adaptable. Amounts below worked for 4 portions.

Heat a bit of olive oil to saute onion/garlic

1/2 small onion diced

2 cloves minced garlic

add:

1 cup multi grain rice

brown in pan to "toast" with onion/garlic

add appropriate chicken or vegetable stock per rice instructions, cover and boil.

When rice is cooked remove from heat, add:

1 t. curry

salt and pepper to taste

1/2 cup dried currants

Stuff rice mixture between the skin and meat of chicken. Brush skin lightly with olive oil and bake 45 min. to 1 hour at 350 degrees. Serve with a veggie for a perfect meal!

One of the reason's I love this is that it's a great non-casserole make ahead or make and take dish. Be sure to serve with a smile and hospitality!

From the Season of Grumpy to a Season of Giving

noreply@blogger.com (Missouri Wine Girl) — Wed, 08 Dec 2010 20:32:00 +0000

Working 14 Christmas seasons at Hallmark is enough to make anyone less than trilled about this time of year. If you've worked any retail job in your life I'm sure you know exactly what I'm talking about. Rude, pushing, shoving, demanding, yelling, frustrated, short tempered folks everywhere you turn. Add extra events, family squabbles, the pressure to find the perfect gift , cold, dark weather and you've got a recipe for the grumpiest time of year.

Most years I keep my head down and avoid the season. Over Thanksgiving I spent some time pondering what it is that I REALLY want for Christmas. What does this season mean to me and how can I make this year different? Sure I'd like a new laptop, but the spirit of the season is FAR more rewarding than "things."

This year I've chosen a different strategy: beginning December first I choose to look for at least one opportunity each and every day to give to someone. Maybe it's a kind word, good deed, spare change or 10 boxes of macaroni and cheese, people have needs and why shouldn't I help? It's only been a week, but I've had the opportunity to donate food to a family in need, thank a salesperson for their great service, donate toys to children, take a friend to lunch, send a thank you card and return a lady's wallet and keys to her. I will never forget how happy she was and the bear hug she gave me (a total stranger) for giving back something that was hers to begin with. How lucky am I that I get to be part of the good things happening to others? What a privilege to be part of their joy.

I'm not sharing this to pat myself on the back, but to share that there are so many ways of giving during this busy time of year. It doesn't take much, just be aware of your surroundings and the opportunities WILL present themselves. It's an AMAZING feeling and the BEST gift I could ever give myself!.

I can tell you the past week has changed my life, I can't wait to see what's next!

Whiskey and Rye...oh my!

noreply@blogger.com (Missouri Wine Girl) — Thu, 04 Nov 2010 17:07:00 +0000

Whiskey, Bourbon, Rye and Scotch. Which is what, and why? For the past few weeks I've been taking a cocktail class with Fancy Bar Chef Aaron Brown. He is the resident bar keep and mixologist at Vault in Columbia. I heart AB ;)

Last nights lesson was about the afore mentioned. I was SO excited to taste my way through this lesson. I must admit in the past I haven't been such a whiskey fan, but with several friends so passionate about this beverage I wanted to learn more and now I understand.

While some might say it's an acquired taste, its no different than other spirits, wine or beer. The aroma's, taste and finish create an experience. I was surprised to learn that I really enjoy RYE. AB served Jim Beam Rye which was smooth, nutty and delightful. The price point is good and the flavors great!

My favorite taste of the night came from Colorado. Stranahan's Colorado Whiskey is made in small batches-twelve barrels each week. Yes, 12 barrels. Their website describes it as " In every bottle comes adventure, originality, history, a little risk, and an unmoving love of the land." I couldn't agree more! It's smooth, smokey and complex.

I won't be giving up my love of wine or tequila anytime soon, but in the meantime I'm looking forward to spending some time with Colorado this winter!

The Sexy and Sticky Side of Wine - Part 4

noreply@blogger.com (Missouri Wine Girl) — Tue, 21 Sep 2010 20:28:00 +0000

My greatest education came from part 4 of this series. I vastly underestimated the science behind wine making. If you look close you'll see some fun and quirky items in the lab. Enjoy the education! Cheers to Les Bourgeois winemaker Jacob Holman for his sharing his expertise!

The Sexy and Sticky Side of Wine - Part 3

noreply@blogger.com (Missouri Wine Girl) — Mon, 20 Sep 2010 22:47:00 +0000

Part three of this series is all about filtration! Thanks Jacob and Gary for the lesson!

Cheers to MAD MEN

noreply@blogger.com (Missouri Wine Girl) — Mon, 13 Sep 2010 15:27:00 +0000

Cheers to AMC's wildly successful drama MAD MEN. My romance with the show began about a month ago when I "stayed in" one weekend and had my own MAD MEN marathon. Which I HIGHLY recommend if you are interested in diving into this juicy series. Season one lays the groundwork. You may find the first 4 or 5 episodes somewhat slow but I PROMISE they will pick up! By the end of season two I found myself very interested in glamorous 1960's era cocktails. Several in fact. Not only do the characters imbibe constantly, smoking seems second nature, I could feel the second-hand smoke coming through the screen. And then there is the sex. Um, yeah....

Seasons three and four gave new insights into "the creative process" and the reminder that a John Deere Tractor in the work place is not such a good idea. Today's history class news reels are woven into each episode as well as distinct discriminating behaviors, I find myself shocked at what was commonplace during that era and remind myself that it wasn't all that long ago. I'd like to think we've come a long way.

My career in marketing naturally fuels my love for MAD MEN, I see how the character's make decisions, base campaigns and interact with clients The passion, fashion and cocktails enhance the height of Madison Avenue marketing. Matthew Weiner is a creative genius! Thank you for bringing us this mad world! And for the record, cocktails, smoking and finger sandwiches have gone by the wayside during agency visits. Instead it's a jean-clad creative team and bottled water. They have however kept the storyboards. Touching the creative still gives it weight and significance.

Reality seems to be setting in for the characters this season. We tend to immortalize the good of our past, forget the struggles, yet at the end of the day they struggle and their perception is reality. Behind the martini's, high heels and slick marketing, the characters are doing the best they can, and nothing stays the same in this ever changing world. Cheers to anticipating next week's episode!

Harvest-The Sexy Sticky Side of Wine (part one)

noreply@blogger.com (Missouri Wine Girl) — Sun, 12 Sep 2010 17:37:00 +0000

Swirl, Sniff, Sip, Savor, Repeat! While some may argue this may be the most enjoyable part of the wine experience, I'm not so sure. Wine education is a BIG part of my job, so this year I've decided to spend more time at the wineries and in the vineyards expanding my wine making knowledge.

I'm in luck! Missouri Wine Technical Group president Jacob Holman happens to be the winemaker at my my local winery Les Bourgeois. In 13 short miles I can be front and center for all the harvest action! I chronicled my education and am delighted to share it with you in a 4-part series.

Winemakers are passionate people, and although I work with them every day, even I was amazed at the attention to detail that Jacob takes with the grapes and juice. Beginning in the vineyard, and through each process he's in touch with what's going on with the grapes and shows them an enormous amount of respect and honors their personality. I'm looking forward to tasting the results!

I hope you enjoy Harvest part one and two...stay tuned for three and four:
Harvest Part One-Arrival and Prep of Wine Grapes

Harvest Part Two- Crushing/Destemming/Pressing

Fresh Faced

noreply@blogger.com (Missouri Wine Girl) — Thu, 02 Sep 2010 00:52:00 +0000

I could easily become a spa junkie, however time and resources keep my love for pampering in check. Tonight I had a fantastic facial with Licensed Esthetician Niki Aberle from Salon Nefisa. Niki is running a buy one get one special this month on microdermabrasion facials, I couldn't resist this great deal! I (heart) microderm, no home scrub or treatment can compare to a professional polish! I left more relaxed and glowing. What a great fresh start to September!

State Fair 2010 Cooking with Missouri Wine Competition

noreply@blogger.com (Missouri Wine Girl) — Mon, 16 Aug 2010 16:30:00 +0000

Last week the Missouri Wine and Grape Board sponsored the very first "Cooking with Missouri Wine" contest. I was on the scene covering this exciting and delicious events! Recipes are sure to follow in an upcoming newsletter, but here's a sneak peek of the winners!

Hermann Wine Trail Fun!

noreply@blogger.com (Missouri Wine Girl) — Thu, 22 Jul 2010 21:04:00 +0000

Earlier this year Teah and I enjoyed the Hermann Wine Trail Norton event. This weekend The Hermann Wine Trail features Berries and BBQ! It's so much fun to pair food and wines together at each location while enjoying the beautiful countryside. See for yourself and hit the trail!

Sushi love

noreply@blogger.com (Missouri Wine Girl) — Wed, 21 Jul 2010 18:33:00 +0000

Picking up a fresh, convenient and healthy lunch can sometimes be a challenge. Luckily the Schnucks across the street makes hand rolled sushi fresh every day. I like it because it’s light, fresh and cool and they offer a brown rice version. Today I’m enjoying their basic California roll. Although I must admit sometimes I think it’s serves as a vehicle for wasabi. I wasabi! Too bad I can’t enjoy a glass of Vignoles, it would be perfect! Oh well…back to work.