29 October 2015

The Wine Record: Progress Report

How many of you have ever done a major renovation on your home or business? My goodness! The anticipation is more exciting than the build up to Christmas when you are a kid! We can't wait for all of you to come have a glass of wine, a good beer, or a cocktail designed and served by some pretty talented folks (more on that later)....

In the meantime, we have been passing inspections left and right so I wanted to give you a sneak peek at the new spot!

We love our custom made sign. Welcome to The Cellar!

The walls of the lounge area are made out of wooden wine crates, and oh-so cool:

Storage under the stairs is perfect for holding the bottle list selections: 

Our bar is 25 feet of poured concrete. Complete with USB ports for charging your phone... this is extremely important to me. 

The two top seating is a perfect place for some charcuterie and chats with good friends: 

The back end of the bar boasts unique shelving and a very cool old incinerator:

You'll even be able to catch a game on one of our tvs... plus check out those awesome window wine bottle installments:

I love everything about the space, but my favorite part? These Edison style light fixtures made from old wine bottles:

I think I speak for everyone when I say that I am so excited for this space to open! Very big thanks to all who have worked so tirelessly to get us up and running. Especially all the staff coming on board, our amazing contractors, and every one of the customers that we are so proud to serve.

Details on the Grand Opening to follow! 

19 October 2015

A penny-pinch...

So. Guys. How often does this happen to you?

You're making a recipe. It's from scratch and it's gonna be amazing and it only needs 1 Tbsp of CANNED COCONUT MILK. Gah! Maddening! What are you supposed to do with the rest?!


Freeze it of course! Freeze those left overs in 1 Tbsp portions using your ice trays and save them for the next time you're going to make that recipe! Here I have heavy cream, two kinds of mushroom stock, and shrimp stock!


15 October 2015

The Wine Record: Kristen + Ray

We love getting to know the people that come into the shop. Knowing more about the people who come here makes our jobs more fun, more interesting, and helps us bring in the right wines. Sometimes when Zach tastes wine, he will name out a specific customer and say "this should be on the shelves for them". When you start to get to know people that way, it gets really fun.

The folks that come by the shop begin to feel like family pretty quickly. It is so great to see the same people each week and I'm loving hearing their stories about how they found the shop and why it feels like "their place". Kristen and Ray are a great example. The shop has become their place so much so that they asked to have some of their engagement photos shot here! What a blast!

Here are a few photos from their session that we love:

Their photographer is Susan Stewart of Stewart Hunter photography. For more of her work you can check out their website here.

Wine shop. Soon to be bar. Photography studio.... why not?

12 October 2015

Dishes with Dee: Creamy Mushroom Marsala

Last week there was definitely a change in the air. Like literally, you guys, it got colder. Colder weather always gets me excited for this time of year. I love the leaves changing and football on tv with open windows and a warm blanket. It is just so cozy.

You know what else is perfect for this time of year? Comfort food. I posted about this lightened up version here, and this restaurant serving awesome comfort food here.

To me, pasta is everything comfort. Especially when you pair it with earthy mushrooms and rich sage. So, this delicious pasta recipe is just in time for crisp fall nights that have you curled up on the couch with a glass of red and fuzzy socks.

Creamy Mushroom Marsala

Here's what ya need:

1 tbsp olive oil
1 shallot- diced
2 garlic cloves- minced
4 tbsp sage- roughly chopped
8 oz baby bella mushrooms- sliced, stems removed and chopped
1 pkg dried shitake mushrooms- reconstituted (direction in step 1)
1 pkg dried porcini mushrooms- reconstituted (direction in step 1)
1 c. chicken stock
1/4 c. mushroom stock (you'll get it from reconstituting the mushrooms- directions in step 1)
1 c. dry marsala wine
2 tbsp butter
1/2 c. heavy cream
fresh cracked black pepper
shredded romano cheese
1 lb-pasta cooked
1/4 c. starchy water from cooking the pasta

And here's what ya do:

1. Prepare the mushrooms: For the fresh bellas, trim the stems down to the caps, slice the caps into about 1/4 inch slices. Roughly chop the stems and set aside for the sauce. For the dried mushrooms, empty the contents of each dried mushroom package into a separate small bowl of room temperature water. Allow the mushrooms to soak for 30 minutes in order to reconstitute. Remove mushrooms from their soaking liquid and reserve 1/8 cup of both liquids. Note: A lot of directions will tell you to use hot water for dried mushrooms. I use room temperature because it allows the mushrooms to retain more of their flavor and works in effectively the same amount of time. The liquid is awesome for sauces and soups, as you'll see in this recipe.

2. Heat oil in a large skillet over medium-high heat. Add the garlic, shallots, and mushroom stems and cook until fragrant, about 4-5 minutes. Add chicken stock and continue cooking on medium high heat until stock comes to a boil. Cook 3 more minutes. Add butter and swirl until melted. Add the marsala wine, all the mushrooms, and the soaking liquid from the dried mushrooms. Bring the liquid to a boil, stirring the mushrooms occasionally. Once the sauce is boiling, reduce the heat to medium, add salt, pepper and 1 Tbsp of chopped sage and simmer until liquid reduces by about half.

3. Meanwhile, cook and drain pasta reserving 1/4 c. of the starchy pasta water.

4. Whisk 1/2 c. of heavy whipping cream into the mushrooms and sauce and add 1 more Tbsp of sage. Allow the sauce to simmer gently another 3-4 minutes for the sauce to thicken. Then, add the starchy pasta water and simmer a few more minutes while the sauce continues to thicken slightly.

5. Serve over pasta and top with remaining sage, freshly cracked black pepper, and plenty of romano cheese.

6. Enjoy with friends and feel all warm and happy.

Wine Pairing:*
Santo Cristo Garnacha. Get it at Oakley Wines for $13.99

*When possible, I will share the wine that I paired with dinner that night since I've got the inside scoop, now.

17 September 2015

The Wine Record: Be like Olivia Pope

You guys. How incredibly amazing is Olivia Pope? I mean, she is fierce, she is smart, she is strong and she trusts her gut, and her gut is what?
(However I'd say we could argue that last part with everything that has transpired over the last few seasons).

I think we can all agree that her gut definitely wasn't wrong when it comes to her taste in stemware. Her wine glasses are incredible....

Although I silently cringe a little bit every time she picks up her wine glass (Pro tip: you're supposed to hold a wine glass by the stem, always) I can't help seriously wishing I was her if for no other reason than she owns those wine glasses!

Friends. I've done it. I've found Olivia Pope's wine glasses!


They're at crate and barrel! Go get 'em!

15 September 2015

Dishes with Dee: Thai-Chili Shrimp and Broccoli Bowl

You know those go-to meals you make pretty regularly? The ones that put you on autopilot at the grocery store and you just mindlessly pick up the ingredients you need because you've memorized the recipe (if there was a recipe, that is). Well, I've been making this thai-chili shrimp and broccoli bowl so often that I probably talk about it in my sleep.
What's great about revisiting a favorite meal is that it becomes incredibly cheap to make when you just know that you have all the sauces and spices on hand already. Plus, you guys know I love anything with shrimp in it.

Thai-Chili Shrimp and Broccoli Bowl

Here's what ya need:

2 Tbsp of sweet chili sauce
2 tsp of hot chili paste (more or less to taste)
3 Tbsp Olive Oil
1 Tbsp Sesame Oil plus some for the wok (Step 2)
Zest and Juice of 1 lime
1/4 bunch cilantro- roughly chopped, divided
1/2 tsp thai sweet and spicy seasoning such as Simply Asia's Sweet & Spicy Saigon
1 dried hot thai chili pepper- crushed.
2-3 stalks of green onion, thinly sliced (White and very light green parts only)
1-2 large broccoli crowns- cut
1 lb of shrimp- 25-30 count. Peeled and deveined.
4 c. cooked brown rice

And here's what ya do:

1. In a bowl large enough to hold your shrimp, combine the first 8 ingredients. Only use half of your cilantro though. Add your shrimp and toss to combine. Cover and let rest in the fridge for about 15 minutes.

2. Heat a drizzle of sesame oil in a large pan or wok (recommended). Using a slotted spoon, scoop shrimp into the wok leaving the sauce behind. Set aside sauce for later use. Stir fry shrimp until almost cooked. About 5-6 minutes on high heat with constant agitation. Remove to a clean plate and set aside.

3. Add the remaining sauce and bring to a rolling simmer. Add broccoli, toss to coat, and stir fry to al dente.

4. Add shrimp back to the wok. Stir in about half of the green onions. Toss everything and continue cooking about 2 minutes.

5. Divide shrimp and broccoli into bowls over brown rice and top with remaining green onion and cilantro. Enjoy!

So there you have it. Simple. Spicy. Sassy. Etc.

Here are some more posts about shrimp you may like:
I posted about a quick shrimp stir fry here
And a lemony shrimp pasta here
And here is a pasta salad for summer
And we all remember this fusion for cold nights.

03 September 2015

The Wine Record: [Slightly] Nerdy products

Welcome to this week's installment of the Wine Record where I will be sharing info about the shop, some cool info about wine, and anything fun that relates to my personal favorite beverage. Last week, I introduced you guys to Joe, the Bar Manager. This week, I have some really neat products I'm loving.

Do you know about Pop Chart Lab? They are awesome. These two guys got together and started designing a bunch of charts in the form of prints, housewares, stationary. You name it. You can get cool products like this fruits and veggies tote bag which would be perfect for taking with you to Findlay Market or this punny periodic table of heavy metal print.

Personally, I have this culinary tools print in my kitchen and LOVE IT.

Currently I'm loving these slightly nerdy products related to wine. I'm pining over them and they'll definitely be making an appearance on my wishlist the next time a gift giving occassion comes up. [Hint: my birthday is in October].

These amazing glasses that depict the process of making wine.

This insane print of the genealogy of wine.

Don't you love them?

Me too!

Cheers, all. (insert wine glass emoji).