PRODUCT: Wine Cellar Sorbet For Christmas Dinner |
There’s still time to have Wine Cellar Sorbet at your Christmas dinner—as a palate-cleanser between courses or a light dessert for adults who still want something sweet but have no room for anything else. Yes, the sorbets are for grown-ups: They are 5% alcohol and are distinctly—and delightfully—alcoholic. You need to order by midnight tonight for delivery by 12/24 (or, check the website for a retailer near you). You can also send this frozen fantasy as a gift. Purchase a gift certificate for a 4, 6 or 12 pack of Wine Cellar Sorbet; the recipient will get an email gift certificate and can have it delivered at the time of his or her choice. (A 6-pack enables him/her to taste all of the flavors.) The sorbets are made from fine wine—Cabernet Sauvignon, Chanpagne, Pinot Noir, Riesling, Rose and Sangria. Of everything we’ve tasted at THE NIBBLE over the years, Wine Cellar Sorbet remains one of our very favorite foods, a NIBBLE Top Pick Of The Week and winner of THE NIBBLE Outstanding Artisan Award. Even if you don’t have it for Christmas, you should make a point to try it in the New Year. Sorbet also has far fewer calories than ice cream, no fat, no cholesterol. Not that we’re saying it’s health food… Read our review and order online at WineCellarSorbet.com. |
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RECIPES: Name Chefs Feed Your Family For $10 |
Time Magazine dug into “recession dining” and had six chefs develop dinner for a family of four for $10. Some aren’t brain science, but others are inspired, like Tom Colicchio’s Fennel Pork Loin. The “menu” includes: * Tom Colicchio’s (Craft Restaurant, NYC) Fennel Pork Loin and Pasta Vegetarienne * Tyler Florence’s (The Food Network) Roast Chicken With Lemon, Garlic and Fresh Bay Leaves * David Myers’ (Sona, Los Angeles) Spaghetti With Pancetta and Chili Flakes * Eric Ripert’s (Le Bernardin, NYC) Rice & Beans, Green Salad and Banana Flambé * Charlie Palmer’s (Aureole, NYC) Orecchiette Pasta “Risotto” With Pancetta and Goat Cheese * Suzanne Goin’s (Lucques, Los Angeles) Braised Chicken With Paprika Onions, Cous Couse and Date Relish Dig in to the Recession Gourmet Recipes. |
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NEWS: Oatmeal, The New “Hot” Food? | ||||||
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Sorry, We’re Experiencing Warped Photo Difficulties |
We just upgraded to WordPress 2.7, and, as those of you who use I.E. and Safari may have already noted, it is distorting our photos. (They look normal in Firefox.) As our developer is off until the new year, we ask you to bear with us until we can get the code fixed. Ah, technology! |
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CONTEST: Scharffen Berger Chocolate Recipe Contest | ||||||
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