We have received our first order for Thanksgiving! Time is flying by. Read on for wine news and this week’s menu. And, check out our new holiday idea at the very end!
JUST SCHEDULED! Take a break from holiday preparations! Join us for our next wine dinner-Saturday, 11/22, 7pm. Celebrating Port. The main course will be BABY BACK RIBS-dry rubbed then baked with Port before being finished on the grill. Served with Twice-Baked Potatoes (loaded!) And, Cheesecake Swirled with Port for dessert. Reservations only. Stay tuned for details.
This week we are planning our November menu which will include Curried Carrot Soup (back by request!), Beef Barley Soup and Jurgita’s Roasted Beet Salad. November’s three Pasta Nights will feature Pumpkin Ravioli served with Brown Butter & Sage Sauce, Maple Cream Sauce, and Cauliflower Goat Cheese Gratineé. The November 5th newsletter will have the complete menu.
This week’s excitement is WS Rep Improv and Corkey Siegel!
You have another chance to laugh with WSRep Improv tonite! “It’s Rocktober! It’s almost Halloween! This can only mean one thing…okay, maybe it can mean a few things. Show starts at 8:30p, doors open at 8p.” Always hilarious–tonite’s SPOOKTACULAR promises to be something you don’t want to miss!
Click the link for more info Corky Siegel! He’s appearing at Raue Center on Saturday night at 8pm. This is such a great show and the intimate setting at Raue makes it even more special. Click on the link above or go to Rauecenter.org for more info and tickets.
BUTTERFLY SPA DEAL Click on the link to see Anna’s great Amazon Local deal. You won’t want to miss it!
|THIS WEEK’S MENU
William’s Southwest Pumpkin Soup is getting rave reviews already. We will have it the rest of this week. The salad is Greek Style Pasta Salad with lots of fresh vegetables, feta and Kalamata olives. And, finally, this week’s sandwich is Ham on Rye.
SATURDAY’S BREADS Having the breads bagged and displayed on the front counter last Saturday seemed to work out well so we will do it again. All of your favorites will be here. If perchance you don’t see what you want, please ask. We can make it for you for next week.
HOLIDAY HIGH TEA, 4pm-11/30, 12/7, 12/14, 12/21
We are now accepting reservations for our 3-course tea service.
The courses are as follows: Cream Scones served with Clotted Cream and Jams; Sandwiches – Cucumber Radish with Herb Butter on Baguette Slices, Open Face Smoked Salmon with Red Onions and Caper Butter on Rye, and Egg Salad on Mini Brioche Buns. And for dessert–a plate of assorted sweets! This will be served with the tea of your choice. Additional beverages will also be available, of course. The cost per person with tea is $18.
WINES FOR THE HOLIDAYS
Women and Wine!
We’ve brought in some exquisite wines for the special days coming up. The first group of wines is from Avignonesi.
The winery is named after the Avignonesi family, the founders of the original estate. Virginie Saverys, the owner, has introduced organic and biodynamic farming methods to craft distinct, genuine wines with the Montepulciano appellation. “We believe that the life force of the earth and the uniqueness of our terroir are at the heart of our brand. Avignonesi is reborn from the soil of our vineyards with each vintage in wines that mirror the subtle flavours of the site and the special traits of each year. Our wines express the richness and beauty of the Montepulciano territory. We respect the heritage of Montepulciano, where Sangiovese wines have been produced for centuries, and we wish to contribute to its future by being the finest representative of its heritage that we can be.” I’ve printed out tasting sheets for the three wines we have in the shop. Stop in & check them out.
“Champagne AYALA is one of the longest-established Champagne Houses; it has been based in Aÿ, at the heart of the great champagne vineyards, since it was founded over 150 years ago. Independent and family-owned, it is still today the archetype of a great and historic House, producing top quality wines which are enjoyed throughout the world for their freshness and elegance.”
Born in Reims in 1975, Caroline Latrive received her National Oenology Diploma in 1999 followed by a master’s degree in oenology in wines from Champagne in 2005. She joined Champagne AYALA in 2006, watchfully learning about the House’s expertise in winemaking, before being appointed as Cellar Master in 2011. Today, she carefully ensures that the House style is maintained by focusing on quality rather than quantity.
Made from a blend of the finest Chardonnay, Pinot Noir and Pinot Meunier grapes, Brut Majeur is the epitome of a non-vintage brut from a great, historic House. Extended aging in the cellars make this wine suitable for any occasion; it is the finest example of Ayala’s freshness and elegance.
An exquisite French Champagne—perfect for that celebration when nothing less will do.
Click on the link above for more information.