The Best of the Boutiques

Written by Marcy Roth

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As a retailer of boutique wines, halfrepparttar fun is findingrepparttar 148903 small producer, who is often making fewer than a thousand cases. These vintners are more willing to take risks, to be flexible and innovative. Our passion is finding these unknown, boutique wines and introducing them to our friends and customers. Parador is a perfect example. Winemaker Steve Ventrello makes only 38 barrels of Parador Red Blend, an unorthodox blend of Cabernet Sauvignon (originally a French varietal), Sangiovese (the most famous grape from Italy) and Tempranillo (the grape you’ll find in Spanish Rioja). He even went so far as to travel to Europe to clip some ofrepparttar 148904 vines from their country of origin and bring them back to Napa. Ventrello says, “Small lots allow for complete control in winemaking and blending. And, you can have a more maverick entrepreneurial approach, breaking out ofrepparttar 148905 Merlot, Cabernet, Chardonnay rut.” Givenrepparttar 148906 quality and richness of these boutique wines, wineries such as Parador, Ramey and Reverie will never be in a rut.

For more information on or to order these wines, contact Bacchus & Venus at (415) 331-2001 or

Marcy Roth fulfilled her longtime dream three years ago when she opened Bacchus & Venus, a wine tasting room and art gallery in the beautiful San Francisco Bay Area town of Sausalito. Bacchus & Venus features hard-to-find wines from premium California wineries, provides daily wine tastings and seated wine tasting seminars in its gallery overlooking the Bay.

Edith's Cake That Thrilled the French

Written by Janette Blackwell

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I like to think Edith’s version is better than Betty Groff’s, because that recipe says to “frost with vanilla or chocolate frosting if desired.” Whereas Edith’s gives a recipe for chocolate frosting MADE WITH BUTTER. And in my viewrepparttar humblest frosting made with butter is better thanrepparttar 148902 fanciest frosting made without. I’m not implying that Edith’s frosting is humble. It isn’t. It’s purely wonderful, as is her cake.

Edith Kennedy Glidewell went to be with her Lord in March 2002, but before that she gladdened many hearts in many ways, this applesauce cake notrepparttar 148903 least of them.


Cream together 1/2 cup room temperature butter or shortening and 1 cup sugar. Add 1 egg and beat together. Mix in 1-1/2 cups applesauce.

Sift together 2 cups flour, 1 tsp. baking powder, 1 tsp. soda, 1 tsp. salt, 1 tsp. cinnamon, 1/2 tsp. allspice, 1/2 tsp. nutmeg, and 1/4 tsp. cloves. Add to applesauce mixture, along with 1 cup raisins and 3/4 cup chopped walnuts.

Lightly oil a 9" x 12" pan and dust with flour. Addrepparttar 148904 cake mixture and bake at 350 degrees 50 to 60 minutes, untilrepparttar 148905 top ofrepparttar 148906 cake’s center springs back when touched. Frost with chocolate frosting when cool.

Chocolate Frosting: Combine in a heavy saucepan or double boiler 1 square baker’s unsweetened chocolate, 1 cup sugar, 1/4 cup butter, and 1/3 cup milk. Bring to a boil, stirring constantly, and cook 1 minute. Cool and beat untilrepparttar 148907 frosting has a satin finish.

Go STEAMIN’ DOWN THE TRACKS WITH VIOLA HOCKENBERRY, a storytelling cookbook -- and find Montana country cooking, nostalgic stories, and gift ideas -- at Janette Blackwell’s Food and Fiction, -- or visit her Delightful Food Directory,

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