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Legendary Oakville Grocery expanded and enhanced by new partners the Boisset Collection

 

If you’re hungry or thirsty for great food, wine and beer in Napa or Sonoma, the Oakville Grocery has been re-energized with a new vision, new partners, and fantastic quality.

Oakville Grocery, the general store that has been a gathering place for locals and tourists for nearly 140 years, has been enhanced since joining the Boisset Collection in 2019. Visitors to both Oakville in Napa and Healdsburg in Sonoma will now find an emphasis on local sustainable, organic and Biodynamic food offerings as well as an expanded wine selection that includes exclusive, highly allocated wines by the taste, glass or bottle. These new items, as well as the grocery’s signature favorites, can now be enjoyed on renovated patios during extended summer hours.

“We are so excited to bring new life into community landmarks in Napa Valley and Sonoma County,” said Jean-Charles Boisset, proprietor of Boisset Collection. “Oakville Grocery is a phenomenal destination where guests can spend a relaxing afternoon trying a selection of amazing wines; fresh, healthy and local cuisine; and fabulous craft beers!”

The historical legacy of the Oakville destination has been made more prominent through extensive signage throughout the property that tell the story of its founding role in Napa Valley. In addition, the property next door — 1881 Napa Wine History Museum & Tasting Salon — features tastings of wines from 13 sub-appellations of Napa Valley as well as an archive of wine relics open for complimentary visitation and has published its own history of the region.

“Normally wine lovers have to wait on allocation lists for years to purchase these [hard to get] bottles,” said Ed Maass, Oakville Grocery Wine Program Manager. “We are thrilled that we can make these beautiful wines more accessible and offer them by the taste and glass at Oakville Grocery, and through our Oakville Wine Society.”

Throughout each store, the wine selections have been significantly expanded and diversified as well as organized by appellation. In the Oakville location guests can discover wines from nearly 300 Napa Valley vintners and in Healdsburg they can browse through an equally large selection of Sonoma County producers. The flagship location in Napa Valley also has two new spaces dedicated to wine: a “cave” where guests can sample the highest-end wines from the Napa Tech machines as well as a wine vault that guests can enter and make selections from, as if they’re perusing their own wine cellar at home.

“Our motto is ‘Eat Local, Drink Local, Picnic Local.’ We want to sell products that are made as close to Oakville Grocery as possible,” said Oakville Grocery General Manager Barry Dinsmore, referencing both the Oakville and Healdsburg locations of the store. He estimated that 70% of products in the stores hail from California, with another 20% from the U.S. and the remaining 10% international.

One of the new food providers Oakville Grocery has partnered with is Ohm Coffee Roasters. The Napa Valley-based company led by former sommelier and wine marketing professional Derek Bromley is the exclusive coffee provider for both the Oakville and Healdsburg locations. The Oakville location now has a coffee machine from La Marzocco, the benchmark Italian brand, as a central feature of the upgraded coffee program.

In addition to new foods and wines, the Oakville location has a renovated patio with new furniture and umbrellas to better enable guests to take in views of some of Napa Valley’s most notable landmarks—the Mayacamas Mountains and the landmark To Kalon vineyard to the west and the valley’s highest point, Mt. St. Helena, to the north.

“None of us own 1881 Napa or Oakville Grocery. We are just guests in their history. These places will outlive us,” said Boisset.

More Information
In Oakville (Napa Valley), Oakville Grocery is located at 7856 St. Helena Highway. In Healdsburg (Sonoma County), Oakville Grocery is located at 124 Matheson Street

About Boisset Collection
Boisset is a family-owned collection of historic and unique wineries and lifestyle destinations led by Jean-Charles Boisset and bound together by a common vision: authentic, terroir-driven wines in harmony with their history, their future and the land and people essential to their existence. With more than 25 historical and prestigious still and sparkling wineries in the world’s preeminent terroirs, including Burgundy, Beaujolais, Jura, the Rhône Valley, the south of France, and California’s Russian River Valley and the Napa Valley. Its California wineries include DeLoach Vineyards, Raymond Vineyards, Buena Vista Winery and JCB by Jean-Charles Boisset; its French properties feature Domaine de la Vougeraie, Jean-Claude Boisset, Bouchard Aîné et Fils, J. Moreau et Fils, Louis Bouillot, Henrie Maire, Fortant and Bonpas. Each house retains its unique history, identity and style, and all are united in the pursuit of fine wines expressive of their terroir. Wine is at the center of Boisset’s mission, and is complemented by spirits, beer, cider, gourmet foods and luxury goods, both of its own design and from partnerships with historic companies such as Baccarat, Lalique, St. Louis, Riedel, Christofle, and Bernardaud. To learn more about the Boisset Collection, please visit www.boissetcollection.com.

Oven-Baked Buffalo Chicken and Crispy Skin Mac ‘n’ Cheese by Laura Werlin

For families and singles who are tired of fast food and heat-and-serve meals, Parrano cheese has released a tasty new Mac ‘n’ Cheese recipe with cheese guru and author Laura Werlin.

Oven-Baked Buffalo Chicken and Crispy Skin Mac ‘n’ Cheese

Chicken and Crispy Skin

  • 2 lbs boneless chicken breasts, skin on
  • 2 tbsp butter
  • 4 tbsp hot sauce or buffalo wing sauce
  • salt and pepper, to taste

Preparation

Carefully remove the skin, in one piece, from the chicken breasts. Cut the meat into 1/2” pieces. Melt the butter in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally until the meat is no longer pink. Use a slotted spoon to transfer the chicken to a bowl. Add the hot sauce and stir to combine. Wipe out the skillet with a paper towel, then reheat it over medium-high heat. Add the chicken skin. Cook until golden brown on one side, about 5 minutes. Use a spatula to flatten the skin, as necessary. Turn and cook the other side until browned and very crisp, about 5-7 minutes.

Remove skins to a paper towel lined plate. When cool, break into pieces.

Mac ‘n’ Cheese

  • 1 lb small pasta (shells or elbows)
  • 4 tbsp salted butter
  • 1/4 cup flour
  • 4 cups milk, whole or reduced fat
  • 2 cups heavy cream
  • 2 tsp Kosher salt
  • 24 oz Parrano cheese, grated, divided use (about 8 cups)
  • 8 oz Gorgonzola cheese, crumbled (about 1 1/2 cups)
  • 8 oz cream cheese, cut into 1/2” pieces
  • 3/4 cup hot sauce (use more if you like it hot!)
  • 1 tsp dry mustard
  • 8 celery stalks, cut into 1/4” dice
  • 3/4 cup chives, finely chopped

Preparation

Prepare the pasta according to the package directions, to the al dente stage. Drain. In a large pot, melt the butter over medium heat. Whisk in the flour. Stir constantly for about 2 minutes, until the mixture begins to darken and smell a bit nutty. Slowly whisk in the milk, heavy cream and salt. Cook about 5-7 minutes, until it begins to thicken and bubble around the edges. Add 6 cups of the Parrano cheese, the gorgonzola, cream cheese, hot sauce and dry mustard. Stir until the cheeses are melted and the sauce is thickened. Add the pasta, chicken, celery and chives. Stir to combine. Pour into the prepared baking dish. Top with remaining Parrano cheese and crispy, chicken skin. Place the baking dish on a rimmed cookie sheet. Bake until bubbling and golden brown, about 30 minutes. Let cool for 15-20 minutes before serving.

 

Parrano cheese can be found in retail stores, as well as at https://www.parrano.com/

About Parrano
Parrano captures two of the world’s greatest cheeses in one wheel; Gouda and Parmesan. After aging for 5 months, Parrano develops a firm and smooth texture typically found in a Gouda with the nutty flavor and buttery aroma of a well-aged Parmesan. Perfect for slicing and shredding, Parrano is an tasty accompaniment to sandwiches, paninis, salads, soups

New Book Release: The Chocolatier’s Primer

TasteTV, the International Chocolate Salon and TCB Cafe Publishing and Media are pleased to announce the publication of the newest book,

THE CHOCOLATIER’S PRIMER

This new book contains experiences, tips, advice from those who have already done it.  A must-have for any aspiring or current chocolatier and chocolate maker.

Are you interested in chocolate and confections as a small business? There are many how-to books on starting an enterprise, but often the best advice comes directly from those with actual experience. Thus came the idea for this book; this “primer.” Why not ask chocolatiers firsthand what they have experienced and what they recommend? With this concept in mind, we composed a set of key questions and asked them to interesting artisans from around the world with experience in both the business and creative sides of chocolate. Their answers on creativity, product, branding and business are very frank and often personal, and written in a journal or diary style. The information in the resulting primer is worth its weight in gold.

 

FEATURING

  • Aelan Chocolate Makers
  • Amella Caramels
  • Bella Sophia Chocolates
  • Cōchu Chocolatier
  • David Bacco Chocolatier
  • Dean’sSweets
  • Delysia Chocolatier
  • Endorfin Foods
  • Fera’wyn’s Artisan Chocolates
  • Finding Fine Chocolate
  • Flying Noir
  • Forte Chocolates
  • La Châtelaine Chocolat Co.
  • Michael’s Chocolates
  • Mignon Chocolate
  • Mink Chocolates
  • SELEUSS Chocolates
  • Solkiki Chocolatemaker
  • The Oakland Chocolate Company
  • Waialua Estate Chocolate

Tasty Eggs for Breakfast or Lunch with Veggies Made Great Frittatas

BROCCOLI CHEDDAR FRITTATA

Veggies Made Great Frittatas

Eggs for breakfast are a standard menu item in North America and in Europe. However in our busy days trying to cook egg recipes may take a little bit more time and effort then we have available, especially when you’re on the go. Fortunately there is a new product of egg frittatas by Veggies Made Great that has become available and tastes fantastic. If you like any type of egg dish in the morning or for lunch, these frittatas are perfect.

SPINACH EGG WHITE FRITTATA

Primarily plant-based, very healthy, and premade and frozen, you simply select the one you want and microwave it for about one minute. After that you can put it on a plate alone, or between slices of bread and make a delicious egg sandwich. They’re also easy to transport; simply throw one in your purse or backpack in a Ziploc bag and take it to work, then heat it there for breakfast, for lunch, or for snack.

Veggies Made Great by Garden Lites new Frittata flavors include

  1. Veggie Bacon & Potato Frittata
  2. Spinach Egg White Frittata
  3. Broccoli Cheddar Frittata
  4. Mushroom and 3 Cheese Egg White Frittata

VEGGIE BACON & POTATO FRITTATA

Like all the items from Veggies Made Great, veggies are the #1 ingredient and they are Gluten Free. The Frittatas also have less than 90 calories and 5 grams of Protein.

They smell delicious and taste equally so.

TasteTV’s tasters tried several of the new combinations and found them all outstanding. We were fortunate enough to compare each one side-by-side, and found that the quality was high and there was no residue from having been frozen in the flavors. They tasted warm and freshly made.

MUSHROOM & 3 CHEESE EGG WHITE FRITTATA

As an aside, we could point out that you can cook them for friends or special guests, and you don’t really have to tell them you didn’t make them by hand. You’ll look like a very talented home chef. But that would be dishonest, right?

FIND OUT MORE AT:

https://www.veggiesmadegreat.com/frittata

Savor Fresh Seafood from the Source with Wild Alaskan Company

Bristol Bay Sockeye Salmon

Wild Alaskan Company

Fish is some of the most delicious and healthy food that we can eat, and it’s even better when it’s direct from the source and sustainably caught. That’s why Wild Alaskan Company’s new direct to consumer subscription service is just what the chef ordered. These fishmongers source and sell fish directly from the Northern waters to your doorstep on a monthly or several months basis.

The people of Wild Alaskan Company are passionate about bringing you a variety of cuts and fish types, and freeze them for shipment so that you can enjoy them immediately, or at a later date. There is no middleman, it’s just you and them. And of course the fish.

They’re kind of like your personal source for fish. Arron Kallenberg, the founder of Wild Alaskan, started the company in order improve our food system through healthy, convenient, sustainably sourced meals

We previewed a box of Wild Alaskan selections (they come in 12 or 24 pack box sizes), and were not disappointed.  Of course, we did not eat it all at once. We took the opportunity to try a number of different seafood recipes to test the quality of the catch. Some of the recipes were from the TasteTV kitchens, others came directly from Wild Alaskan Company. Below for example are a few that they recommended and we love.

Wild Alaskan Company‘s membership subscription price is a great value, considering that it includes sourcing, selection, and shipment of the finest quality items directly to you. For example:

Wild Salmon Box
signature box featuring 6-ounce portions of wild salmon — such as sockeye and coho salmon

Wild Combo Box
assortment of portion sizes, cuts and species of wild salmon and wild white fish

Wild White Fish Box
assortment of portion sizes, cuts and species of wild white fish — such as halibut and cod

Interested? Try out a few Wild Alaskan recipes like we did, or visit them at Wildalaskancompany.com.

RECIPES

Bristol Bay Sockeye Salmon

MOROCCAN GRILLED SOCKEYE SALMON

Makes 4-6 Servings

Ingredients:

  • One 1-2 lb sockeye salmon fillet, pin bones removed
  • 1⁄4 cup olive oil
  • 2-4 tablespoons Moroccan Spice Mixture (recipe below)
  • 2 garlic cloves, grated
  • 1⁄4 cup finely chopped cilantro
  • Juice of half a lemon
  • Salt and ground pepper to taste

Moroccan Spice Mixture:

  • 1/2 cup smoked paprika
  • 1 tablespoon cumin
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground pepper

Directions:
Sockeye Salmon

Cut salmon into 1.5 inch portions or leave fillet whole. In a mixing bowl, combine olive oil, spice mixture, garlic, cilantro, lemon juice, salt and pepper. Coat salmon evenly with spice mixture and marinate 20-60 minutes.

Grilling Instructions

Prepare a charcoal or gas grill. Grill salmon over medium-high heat, flesh-side down for 3-5 minutes or until browned, then flip and cook another 3-5 minutes.

Baking Instructions

Heat the oven to 375 F. Place salmon in a shallow baking dish and bake uncovered for 15 minutes.

Salmon is done when the flesh flakes easily with a fork and is uniform in color. If checking with an instant-read thermometer, it should reach 145 F at the thickest part.

Bristol Bay Sockeye Salmon

WILD SALMON POKE BOWLS

Ingredients

Wild Salmon:

  • 1 pound wild salmon*, skin and pin-bones removed, cut into bite-sized cubes, cooked
  • ¼ cup soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon rice wine vinegar
  • 2-3 tablespoons lime juice
  • ½ teaspoon fresh ginger, freshly grated
  • 3 tablespoons green onions, thinly sliced
  • 2 teaspoons toasted sesame seeds
  • ¼ teaspoon red pepper flakes (optional)

Bowls:

  • 1 cup rice, steamed (seasoned sushi rice recommended), cooled
  • ¼ cup cucumber, sliced into matchsticks
  • 2 tablespoons nori (roasted seaweed) or wakame, finely chopped
  • Sriracha sauce

Garnish:

  • bean sprouts, lime wedges, shredded carrots, snap peas

Directions

Wild Salmon Poke: Add the cubed salmon to a medium-sized bowl. In a smaller bowl, mix together the sesame oil, rice wine vinegar, lime juice, ginger, green onions, sesame seeds and red pepper flakes, stirring to combine.

Pour the mixture over the salmon and fold gently to evenly coat. Cover and chill poke for 15 minutes.

Bowls: scoop a portion of rice into a serving bowl. Top with poke, cucumbers and avocado. Repeat with remaining ingredients. Serve promptly with Sriracha sauce on the side and more sliced onions and sesame seeds for garnish, as desired.

Optional garnish: sprouts, limes, carrots and snap peas.

*Consuming raw or undercooked seafood and shellfish may increase your risk of foodborne illness. Therefore, we recommend only using cooked salmon in this recipe. For any raw or semi-raw preparations, be sure the salmon has been properly frozen previously.

MORE INFORMATION AT:

@wildalaskancompany | wildalaskancompany.com