Author: Tim Bratton

Events

Mollie Stone’s Anniversary Bourbon Whiskey

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Now available in a very limited quantity: Evan Williams Single Barrel Kentucky Straight Bourbon Whiskey hand-selected by the Mollie Stone’s team to celebrate our 26th Anniversary!

To select this special Bourbon, our tasting panel tasted six different barrel samples furnished to us by Evan Williams Distillery. After a lot of passionate discussion, we chose on the first ballot, Barrel #4472692 from Warehouse “P” housed on the 7th floor (vintage 2002). The folks at the distillery pulled this exact barrel, bottled it, ..read more

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Produce

Frankenbrains (Cream Puffs topped with Citriburst Finger Limes)

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With finger limes at the peak of their season, this recipe for “Frankenbrains” is a fun and tasty Halloween treat. Shanley Farms shared this recipe with us and we love how quickly Frankenbrains come together. Your guests will be delighted by the combination of the sweet cream filling combined with the tang and pop of the finger lime pearls.

This recipe can be enjoyed all year long by replacing the green sugar with regular sugar. Or, experiment with other colored sugars for ..read more

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Deli

Soup’s On at Mollie Stone’s!

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Mollie Stone’s offers 20 different soups, bisques, chilis and chowders to satisfy any palate with a hearty warming meal. We adore these soups for either lunch or dinner, especially with some freshly baked Rustic Bread, cornbread or a roll from our bakery. Sometimes we’ll also pick up a side salad or half sandwich, or top our bowl of steaming soup with some grated cheese and chopped green onion.

Our soup bars proudly serve a variety of soups from the list below every ..read more

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Seafood

Quick, Easy Recipe for Shrimp & Grits

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If you are in need of a fast, easy dish for dinner, look no further than Shrimp & Grits. It’s only a matter of minutes before the sauteed shrimp is ready to serve over grits, which you can cook up quickly or even ahead of time.

Our recipe includes some Niman Ranch uncured ham for an instant savory flavor. There are endless variations for customizing this recipe, too. Two of our favorites additions are:

Add a handful of grated cheddar cheese to ..read more
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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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