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Specialties

Behind the Label: Mia’s Kitchen

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Mia’s Kitchen is local from Sonoma and, like Mollie Stone’s, is family owned and operated.

Mia is a Sebastiani – one of Sonoma’s most respected and renowned families. Her father and two older brothers, Donny and August, developed a wine company called Don Sebastiani & Sons with fun, everyday labels such as Smoking Loon and Pepperwood Grove. They also developed a sister wine company called The Other Guys, which has laid-back, approachable wines like Hey Mambo and Plungerhead. So, how did Mia’s ..read more

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Produce

Meet the SweeTango Apple

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September means back to school, the start of fall…and SweeTango apples! This special variety is a natural cross between Honeycrisp and Zestar apples. It was first introduced to consumers in September 2009 after more than a decade of research at the University of Minnesota.

Each SweeTango is crisp and juicy with a smooth texture. The flavor is rich and vibrant, with sweet notes that are framed by a bright acidity. The New Yorker’s John Seabrook loved this apple so much he said his first bite “was ..read more

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Produce

Meet the Growers: Jim & Megan Shanley of Shanley Farms

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Have you experienced a finger lime yet? We love these distinctive micro citrus and got to wondering – how are they grown and more interestingly, how does a farmer decide to grow such a unique crop?

We reached out to the father-daughter duo behind Shanley Farms, Jim and Megan Shanley, to find out a little more about their farming philosophy and how they got into the finger lime business.

Keep reading for the interview!

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Produce

Recipe: Citriburst Finger Lime Beurre Blanc & Scallops

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Jim Shanley of Shanley Farms was the first person in the United States to do a commercial planting of finger limes in 2004, largely because he was drawn to their many culinary applications. They are perfect for adding a burst of citrus flavor to any dish, sweet or savory.

Jim’s favorite way to enjoy them is a rich Beurre Blanc sauce infused with finger lime zest served over pan-fried scallops, with a generous sprinkling of finger lime “pearls” on top. It ..read more

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Produce

Red Walnuts from Sanguinetti Family Farms

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Did you know that California produces  99% of the walnuts for the United States, and 3/4 of the world supply? As we get into walnut season, we feel very fortunate to have yet another crop right in our backyard!

Mollie Stone’s was recently introduced to the uniquely delicious Red Walnuts from Sanguinetti Family Farms. The Sanguinetis have been farming for four generations out of Linden, CA in the San Joaquin Valley (considered by many to be the number one region for ..read more

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Specialties

Crunch on with Brad’s Raw Leafy Kale!

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Are you searching for a guiltless yet satisfying snack with awesome health benefits? You aren’t alone! In fact, that search is what led to the creation of Brad’s Raw Foods and Leafy Kale. In 2007, Brad Gruno embraced the health benefits of eating raw food, but he couldn’t escape his need for that familiar crunch. Experimentation led him to something flavorful, crunchy AND healthy. All of Brad’s products are dehydrated below 115 degrees to preserve vital nutrients and enzymes, and ..read more

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Specialties

What’s better, a single varietal or a blend?

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Single varietals in the U.S. in most cases, must contain a minimum of 75% of one varietal type. Therefore, even a bottle that is labeled a Cabernet Sauvignon, may have up to 25% of another type of grape. Typical “blenders” with Cabernet are Cabernet Franc, Petit Verdot and Merlot. While a single varietal may have 100% of one varietal, there is no limit on mixing grapes from different vineyards as long as they are from the same vintage year.

When comparing ..read more

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Events

Happy 100th Birthday to Julia Child!

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Chef, author and television icon Julia Child would have had her 100th birthday this month. She was born on August 15, 1912 in Pasadena, California and had a reputation from the beginning as a lively prankster with an adventurous personality.

In 1948, Julia moved to Paris, France with her husband Paul Child. She quickly developed a passion for French cuisine and attended the Cordon Bleu cooking school. She used her training to adapt sophisticated French recipes for Americans in a two-volume ..read more

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Events, Specialties

September 27, 2012: David Wolfe Book Signing

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David Wolfe and Sacred Chocolate is coming back to two Mollie Stone’s stores on Thursday, September 27, 2012. You can get up close and personal with David during this free book signing event while munching on his line of delicious raw chocolate, Sacred Chocolate.

This is the perfect opportunity to start your holiday shopping early – buy one or two of David’s books, have him sign it for a friend or family member, and wrap up the personalized book with some ..read more

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Butcher

What is Hanger Steak?

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Once you have tasted a perfectly prepared Hanger Steak, you’ll be hungry for more information about this flavorful cut of beef. You may also know it as a “Bistro Steak” (due to its popularity in France) or a “Butchers’ Cut” (because butchers would often take it home for themselves).

The Hanger is located inside the steer, attached to the last rib and the diaphragm such that it looks like it is “hanging” from the diaphragm. Each Hanger consists of a V-shaped ..read more

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