Tag: Holidays


Larry’s Pumpkins

This year, Mollie Stone’s is sourcing our unique selection of more than 15 different pumpkin and gourd varietals from a well-known grower in Fairfield’s Suisun Valley named Larry Balestra. Larry is a 3rd generation grower with an old-fashioned philosophy about farming, taking time, nurturing and trusting with every crop.

Keep reading to learn more about how pumpkins are grown!


Recipe: Twice Baked Potato Casserole

This savory, cheesy and comforting Twice Baked Potato Casserole is the perfect supporting side dish for a Standing Rib Roast or Ham on your holiday table. The beauty of this recipe is that you can do all the prep the day before, then pop it in the oven before dinner while you enjoy the company of your guests. nike lebron low st

Tip: Everyone loves bacon. Cook up more than you’ll need for the recipe, and save it for later to enjoy ..read more


Roasts and specialty meats for your holiday table

Happy Holidays! Mollie Stone’s knows that a memorable holiday meal with family and friends is an important part of your holiday celebration. Our meat department has sourced a wide variety of incredible roasts and specialty meats for you to choose from.

Some of the most popular items can be reserved in advance on our website, while many of the others are available in limited quantities and must be ordered in advance by calling your nearest Mollie Stone’s. nike air max tailwind 5 As ..read more


Customize Brunch to Your Taste with 3 Variations on Brioche French Toast

Every brunch lover is unique, so we talked to our friends at Brioche Pasquier to dream up a few variations on French Toast that you can personalize to make your anyone’s taste buds happy.

Are you elegant and refined? You will love the Orange Zest and Honey Brioche French Toast (#2). Do you love comfort foods? Vanilla Almond (#3) is the way to go. If you have a wild side go with variation #1, cubed French toast skewered with fresh fruit ..read more


How To Build A Perfect Charcuterie Plate

Prounounced “shahr-kyut-uh-ree,” the French word charcuterie describes cooked, cured and smoked meats such as bacon, ham, sausage, pâté and dry-cured meats. With so many delectable types to choose from, it’s easy to put together a showstopping charcuterie plate as the centerpiece for home entertaining. The key to a “perfect” charcuterie plate is simply variety and balance. Use this as your guide to building a charcuterie plate, and be creative!


How To Build A Perfect Cheese Plate

There is something special about sitting around the table with family and friends, conversing over fine wine (or delicious beer) and savoring a fantastic cheese plate. Here are some tips that will help you put together a memorable spread for any occasion, customized to your personal taste.


Recipe: New Year Black-Eyed Peas and Greens

This recipe is from Llano Seco’s dear friend and culinary mentor Niloufer Ichaporia King, a specialist in tropical cuisines and author of My Bombay Kitchen: traditional and modern Parsi home cooking (University of California Press, 2007).

This improvisation on a lazy rainy afternoon has become our favorite way of eating the ritual good-luck black-eyed peas on New Year’s Day. Like many recipes for legumes, you should see this one as a signpost not a blue print, and add your own touches. ..read more


New To Our Shelves: Top 10 for December

This month’s Top 10 ranges from new products from favorite brands to local gems to innovations that make life a little easier.

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1. Republic of Tea One Cuppa New One Cuppas are 95% biodegradable by weight, making them an environmentally friendly way to steep tea in your brewing machine.

2. Vignette Wine Country SodaThis uniquely sophisticated beverage is sweetened only with the juice of California varietal wine grapes. They are lightly sparkling, not too sweet and simply delicious, making them the ..read more


November 21, 2013 is Beaujolais Nouveau Day

Beaujolais Nouveau is a young red wine made from Gamay grapes grown in France’s Beaujolais region. The wine is bottled just six to eight weeks after the grapes are harvested. Unlike most red wines that improve with age, Beaujolais Nouveau is all about freshness. Because it is fermented with carbonic maceration, it lacks the structure to age well and should be consumed within a year of its release.

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The 2013 Beaujolais Nouveau will be released Thursday, November ..read more