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Posts tagged: Food

Mother's Day Mimosas

If you're a grapefruit lover you HAVE to try these! They require just one extra step over the super-easy traditional mimosa, and they're refreshing and citrusy without being too sweet. Tear a few sage leaves and place them at the bottom of a glass, fill with ice. Add 2oz (about half a grapefruit) fresh squeezed ruby red grapefruit juice and fill the rest of the way with a sparkling wine. I used a brut rosé. Finish with another sprig of sage and grapefruit wedge. We'll be mixing a few up for Mother's Day and you should too!

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Behind the Homepage: Toast 2 Ways

My brother (V's son) recently got on a sourdough bread kick and attempted to make his very first classic French boule with ancient, sprouted, fermented grains and wild yeast – he truly went all out. While I didn't get to try a slice of his surprisingly successful (and gorgeous) rookie loaf because he scarfed it down in a little less than 2 days, I was inspired to try a few "fancy" toast recipes in preparation for his next go at it. I chose to make a ricotta, berry version and a bleu cheese, pear version!

Both combos are a bit savory and a bit sweet. I want to know which "toast team" you're on – ricotta or bleu?!

Honey-Lemon Ricotta Toast with Berries and Pistachios (inspiration here)

2 slices of sourdough (or any type of bread)
1/4-1/2 cup ricotta (I used full fat)
1/2 fresh lemon, juiced
1/2 tablespoon honey
Berries (I used black berries)
heavy sprinkling of coarsely chopped pistachios
1 teaspoon lemon zest

To Do:
Toast bread (I buttered mine and toasted in oven). While bread is toasting, whip together ricotta, lemon juice and honey until smooth and creamy. Spread ricotta moisture evenly over each piece of toast, then top with berries. Sprinkle each piece with pistachio pieces and lemon zest. I also drizzled honey over the top of mine ('cuz why not). Serves 2.

Bleu Cheese Toast with Warm Pears and Honey (inspiration here)

2 slices of sourdough (or any type of bread)
Bleu cheese of your choice
1 pear, sliced
Honey to drizzle
Heavy sprinkling of coarsely chopped walnuts

To Do:
Toast bread lightly (I buttered mine and toasted in oven). Layer toast generously with blue cheese and top with a layer of sliced pear. Toast again until cheese is fully melted. Sprinkle with chopped walnuts and drizzle with honey. Serves 2.


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Whether you're hosting Easter morning festivities (hats off to you!), visiting family and bringing a few hostess treats along, or just hangin' out with loved ones, we've got some pretty things that'll make that Sunday a little more colorful and fun. Plus, a Paleo banana bread recipe that, for me, makes any morning brighter!

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In between shop tending during the week I usually scarf a quick lunch while sitting at my makeshift desk (read: balcony table pulled inside with a random chair). Lunch is usually some sort of salad garnished with whatever is leftover from the night before. My favorite go-to combination is mixed greens with some red apple slices, bacon (I just throw a slice in a pan while I'm preparing the rest of the salad), blue cheese, avocado, and a fried egg on top. I'd prefer an egg and bacon with most meals, not just breakfast, and the pair on a salad is way too good. The other day I challenged myself to elevate my lunchtime salad game a bit, so I decided on a blood orange, pear, avocado, pepitas, blue cheese, prosciutto, and fried egg rendition. I hear "prosciutto" and think "WOA. Who do you think you are?", but the stuff is so dang salty and good that you have to allow yourself a moment of indulgence once in a while. 

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I had a cute bearded dude shake up a few cocktails the other night using this leftover spiced apple cider. The Harrison Smith House inspired fall sours Matt whipped up turned out just sweet enough, a tad spicy, and perfectly refreshing. Even if you're not typically a bourbon fan (me!), you'll be won over and instantly warmed up after a few sips. If you're looking for a Christmas/New Year's Eve Drink, give this one a try!

Ingredients (1 drink): 1.5 ounces bourbon, 4 dashes bitters, 3/4 ounces lemon juice, 1/4 ounces spice syrup (star anise, cinnamon, allspice, clove, turbinado sugar - Matt used nutmeg instead of star anise and raw cane sugar instead of turbinado sugar), 1.5 ounces cider

To do: Shake with ice and pour

Have any go-to winter cocktails? I'd love to hear!

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