Tag: Pairings


Cheese of the Week: Northern Gold


Producers: Pedrozo Dairy & Cheese Company Region: Orland, CA Milk: Raw cow’s milk Ripening: 3-6 months Texture: Firm

Founded by Tom Pedrozo, a third generation dairy farmer, Pedrozo Dairy & Cheese Company has been committed to producing traditional quality farmstead cheese for 15 years. Their original cheese is Northern Gold, a bold yellow rind cheese similar to gouda. It is produced and aged on their sustainable farm in the Sacramento Valley, and is made from 100% raw milk of pasture-grazed cows. During its 3-6 ..read more


Cheese of the Week: Bianchina


Producer: Nicolau Farms Region: Modesto, CA Milk: Pasteurized jersey cow and goat’s milk Ripening: 10 days Texture: Soft

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“We turn grass into milk into cheese into happiness,” states Walter Nicolau III. His family homestead is one of the few in the Central Valley that raises their own livestock, grows their own forage, and produces milk directly on the farm. Named after one of their beloved goats, Nicolau Farms introduces their new Bianchina cheese. Inspired by traditional cheese-making methods, they combined jersey cow ..read more

Butcher, Produce

The Kitchen Tornado presents: GG’s Green Beans

About Thomas The Kitchen Tornado: If you shop at Mollie Stone’s Greenbrae, you might know me. Yes, I’m the checker that is always sharing recipes and kitchen tips. I love to cook, but I also like to keep it simple. Make eating fun!

Notes…I’m always busy making notes. Don’t forget…remember this…write down that ingredient…what was that…uh oh, I forgot. So as I look through my “notes to self,” I spotted “GG’s Green Beans.” Now, “GG” was my grandmother, but we called ..read more


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.


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


The Kitchen Tornado presents: Thomas’ Korean BBQ Beef Bulgogi

About Thomas The Kitchen Tornado: If you shop at Mollie Stone’s Greenbrae, you might know me. Yes, I’m the checker that is always sharing recipes and kitchen tips. I love to cook, but I also like to keep it simple. Make eating fun!

Most of my customers know I have traveled the world and spent time in kitchens watching the locals cooking using ancient techniques. I have seen some doozies. And some of the imaginative utensils that were created just for ..read more


Passions of Spain: Tapas

Tapas are a wide variety of appetizers in Spanish cuisine. They may be cold such as mixed olives and cheese, or warm like battered or baked chorizo, meatballs and potatoes. In Spain, patrons of tapas can order many different tapas and combine them to make a full meal.

The word “tapas” is derived from the Spanish verb tapar, “to cover.” It is common to place a small plate of tapas atop your wine glass, making it convenient to stand and move ..read more


Recipe: Grilled Lobster

Many of us have had boiled or steamed lobster, but did you know that it’s just as quick and easy to grill a lobster? Grilled lobster has incredible flavor that’s perfect for a light summer meal. We use just a bit of butter and fresh lemon juice on our lobster, then serve it with boiled or roasted new potatoes and a glass of Chardonnay. (Our favorites right now include Edna Valley Chardonnay, Caves De Lugny Unoaked Chardonnay and Stag’s Leap ..read more


Perfect Pairings for Salmon

Fresh, wild caught salmon is in season! We picked four great salmon entrees from our Recipes and asked our Wine Buyer, Mark, to give us some pairing suggestions.

1. Salmon Filets with Country Herb Crust

Rive Sud varietals made with 100% Pinot Noir grapes are a delicious accompaniment to this baked salmon dish with a nutty pecan crust. The vineyard is located at the base of the Pyrenees Mountains in the South of France, where there is red clay soil and cool ..read more


Cheeses of the Week: Irish Cheeses


This wonderful sharp cheddar is aged two years and outstanding on a cheese plate. Serve with a crusty, thick whole grain bread. It will add a ton of flavor to your grilled cheese sandwiches, or use it in your favorite macaroni & cheese recipe.

Kerrygold also makes a Pure Irish Butter, which makes for a totally Irish treat when paired with Mollie’s Irish Soda Bread. Try the Kerrygold Herb & Garlic butter on grilled ..read more