Now that it’s colder and the days are shorter, it’s perfect red wine weather. We’re celebrating all things red wine the weekend of November 24-26. Come in and try our great selection of reds, from light- to bigger-bodied. There will be daily specials, too.
Horseradish is an amazing thing. Horseradish (Armoracia rusticana, syn. Cochlearia armoracia) is a perennial plant of the Brassicaceae family which also includes mustard, wasabi, broccoli, and cabbage. The plant was probably native to southeastern Europe and western Asia. It is now cultivated around the world and grown largely for its root.
The intact horseradish root has hardly any aroma. When cut or grated, however, enzymes from the now-broken plant cells break down sinigrin to produce what is commonly known as mustard oil, which irritates the mucous membranes of the sinuses and eyes. Grated mash should be used immediately or preserved in vinegar for best flavor. Once exposed to air or heat it will begin to lose its pungency, darken in color, and become unpleasantly bitter tasting over time. So saving the unique spicy character and flavor is an important art.
Working with local artisans, we have endeavored to produce three small batch horseradish based cheese spreads to accompany our wines. Great with bread or crackers, they are also fabulous in recipes, or on top of other dishes.
We dare you to put a glop of our cheddar or blue cheese on your next hamburger and bite in and tell us if that isn’t one of the best things you’ve ever tasted!