- 6. May 2011: Angi's Spa Tip #3
- 6. April 2011: Angi's Tip #2: Don't Forget Your Hands
- 6. April 2011: Angi's Tip #1: For Sensitive Skin
- 29. March 2011: Farm-to-Table Relationships Brought to Bear at Tendrils Vineyard Restaurant
- 15. March 2011: Stump the Chump Super Challenge: Start Your Wine Engines at Cave B
- 15. March 2011: The Best Cave B Wines Yet: at Spring Wine Release 2011
- 7. January 2011: Martin Luther King is about Dreaming & Remembering: SageCliffe is the perfect Place for Both
- 3. January 2011: Feeling the Post-Holiday Blues? No Worries--January at Cave B Inn is Made for Special Times
- 17. December 2010: The First Night of the Year Deserves Celebrating, Too
- 8. December 2010: How to Remember that Valentine's Day is Right after New Year's Eve
Recipe #3 by Chef Scriver ~ Very Valentine!
Chardonnay French Toast
3-4 eggs
3-4 slices french bread
(cut from loaf, about 3/4 inch thick)1 tsp nutmeg
1 tsp cinnamon
1/2 cup half and half
1/2 cup Chardonnay
Gently whip eggs, seasonings, half & half and chardonnay in a shallow pan. Soak bread at least 1 hour per side (use French bread -it doesn’t get soggy). Pan fry in margarine or butter until golden brown on each side.
Place in warmed oven until ready to serve.
White Cheddar and apples
Apple Conserve:
2/3 cup (about 1 medium apple), peeled and diced granny smith apple
2/3 cup (about 1 medium apple), peeled and diced red apple
1/2 cup firmly-packed brown sugar
1/3 cup golden raisins
1/4 cup coarsely chopped walnuts
2 tablespoons balsamic or apple cider vinegar (experiment with both!)
In a small saucepan combine all ingredients except the cheese. Cook over medium-low heat for 15 minutes, stirring occasionally. Remove from heat and let cool.
Layer the conserve in between two slices of White Cheddar and sprinkle the walnuts on top.
Both recipes serve two…very Valentine!