While it might not be warm enough for beach days and fruity cocktails yet, I’m already in a summer state of mind.
Try my latest cocktail recipe featuring Malibu Rum! #sponsoredpost
“Morning Walk On The Beach”
1 oz Malibu Rum
2 oz coconut milk
2 oz cold brew
1 cup of ice
Blend until smooth and enjoy!
Visit my blog for more recipes and articles at emilysomple.com/blog
I’ve been working with North Coast Organic for a year now and I am so proud to help market such amazing, healthy, and honest products. North Coast Organic produces unfiltered organic apple juices, sauces, and apple cider vinegar. All of their products are Non-GMO, no sugar added, and made with only US grown apples.
Their relationships with the apple growers in Sonoma County go back decades and their quest for healthy products that taste great are just a few reasons I feel so good about sharing their story. Not to mention, the people behind the brand are passionate and kind!
Not only have we been growing their Facebook page and blog, I’ve learned how to bake with applesauce! It’s a great substitute when you want to make vegan recipes. Lately, I’ve been really into making applesauce waffles; a recipe inspired by one of our favorite bloggers, Michelle Smith of The Whole Smiths blog.
Working with a brand like North Coast Organic has made me rethink my approach to content creation and my quest for new clients whose products or business align with my values.
You can find other North Coast Organic Recipe ideas HERE!
SANTA ROSA, Calif., May 15, 2017 /PRNewswire/ — Spoiled to Perfection, the unique, globally-acclaimed web video series that unlocks the magic behind the art of culinary alchemy in Sonoma County, CA, announced today that episode two of the second season is now available for on-demand viewing.
In “Fermentation Road,” season one host and winemaker Garrett Martin journeys to Firefly Chocolate in Windsor, CA., where company founder Jonas Ketterle shares fascinating insights on how fermentation is a critical variable in the flavor development of chocolate.
In “Spoiler Alert,” Sonoma County natives and fermented food lovers Emily Somple and Brian Cary are back behind the anchor desk to deliver an educational — and often hilarious — look at the rise of kombucha, which Somple describes as a “fizzy, fermented tea that has surpassed the concept of trendy.”
In “Spoiled Kitchen,” food stylist, chef, and home fermenter Joanna Badano shows viewers how to put a fresh and fermented twist on and old favorite by baking a delectable batch of chocolate cupcakes and adding an unexpectedly delicious ingredient: sauerkraut.
In “Fermented Science,” narrator Jennifer Harris teams up with illustrator Valerie Valdivia and animator Chris Vanderschaaf to explore the art and science of baking bread, with a special focus on how bread starters are made.
All four segments are available on the series’ website, where viewers will also find episode two’s blooper and outtakes reel, along with additional cast and crew information, photos and recipes.
Alan Campbell helmed the camera for episode two and led the production team for Fermentation Road, Spoiler Alert and Spoiled Kitchen, respectively. Steve Rustad served as executive producer and director for all segments.
Spoiled to Perfection is sponsored by Bubbies, makers of the most popular naturally-fermented Kosher Dill Pickles and Sauerkraut: http://bubbies.com.
For more information on Spoiled to Perfection, including interview requests and media inquiries, contact Stephen Rustad at (707) 664-5056, steve@rustadmarketing.com, or via the Spoiled to Perfection website.
SOURCE Spoiled to Perfection
It was one of those Sunday mornings when all you want is pancakes! It’s often difficult to make super fluffy gluten-free anything but with pancakes, the trick is Apple Cider Vinegar.
If you add 2 tablespoons of ACV to 3/4 cup of milk or milk alternative and let it sour on the counter for about 10 min, you are sure to have fluffy cakes. I use North Coast Organic Raw Apple Cider Vinegar. I also use a blend of all-purpose gluten-free flour, almond flour, and coconut flour.
My recipe is gluten-free and dairy-free and takes about 20 min.
Ingredients:
3/4 cup of almond milk
2 tablespoons of ACV
1/2 cup of GF flour
1/4 cup of almond flour
1/3 cup of coconut flour
1 teaspoon baking powder
1 teaspoon of salt
1/2 teaspoon of vanilla extract
1/2 teaspoon of cinnamon
2 tablespoons of maple syrup
1 egg
butter for cooking
Directions:
We looked into Blue Apron and Home Chef and both companies did not have enough options for our allergy restrictions. Sunbasket was recommended to me because you can choose paleo meals! We aren’t paleo people by any means, but we end up eating paleo on accident because I’m gluten-free and Joe is dairy-free.
This has been so fun! I can’t believe we waited so long to try this. The only thing I don’t like about it is that there are no leftovers!
If you don’t like chili, there is something wrong with you.
Veggies…good, beans..good, meat..GOOD! ( That’s a Friends joke. If you don’t like chili or Friends, just leave.)
My friend Christine Aluia makes the most incredible chili using 101 North Brewing Company’s Naughty Aud Imperial Stout. Christine is the event coordinator for the Sonoma County Home Brewers Competition. The SCHB invite craft beer enthusiast to try their hand at brewing at this annual event. Each year, the winners get to brew their beer commercially with the help of 101 North Brewing Company’s brewmaster, Joel Johnson. This year’s competition will be at the Sonoma-Marin on Oct 7th, 2017. To learn more about the events visit Petaluma Downtown.
Want to try Christine’s recipe? Here it is:
NAUGHTY AUD CHILI
FANTASTIC HOMEMADE CHILI RECIPE WITH MY FAVORITE IMPERIAL STOUT BEER FROM 101 NORTH BREWERY. ENJOY!
~In a dutch oven, cook up beef and pork until lightly pink. Drain and set aside.
~Cook diced bacon in the same dutch oven on medium heat. When bacon is close to done, add onion, bell pepper, poblano and cook until softened.
~Add garlic, bbq rub, chili powder, cumin, paprika, cayenne.
~Add in beef/pork to bacon mix. Add in all beans, all tomatoes with juice, and 101 North Naughty Aud Imperial Stout.
~Cover and simmer for 2 hours stirring every 20 minutes or so.
Taste to salt n pepper. Serve with sour cream & shredded sharp cheddar.
When you truly have a love affair with sparkling wine, like I do, there is nothing better than the warm fuzzy feeling after your first few sips, the bubbles, the flutes, the colors. It’s like magic.
But it’s not magic, it’s fermentation, which happens to be one of my favorite things to talk about. If you want to know more about my obsession with fermentation, visit my fermentation foodie blog at Spoiled In Sonoma.
I’ve been having a blast attending tastings and classes at the new CIA Copia, but it will be hard to top this most recent one: Global Champagne Day Tasting.
The host of this educational tasting was Domaine Chandon’s winemaker, Pauline Lhote.
Pauline grew up in Champagne and lives and breathes sparkling wine. She is a true advocate for drinking sparkling at breakfast, lunch, and dinner, with steak, chicken, fish, and dessert. Lhote got her hands on experience at world famous Champagne house, Moet & Chandon.
She was a captivating host for this tasting. They way in which she described Méthode Traditionnelle made it seem truly romantic and it didn’t hurt that we were tasting some fantastic wines while she spoke.
We tasted four wines from both houses:
Chandon Sparking Rose-Non Vintage-fruity, fresh, and light
Chandon Étoile Brut- Aged 5 years-toasted bread, baked apple, cream
Moët & Chandon Imperial Brut-Aged 1-3 years–citrus, minerals, floral
Moet & Chandon Champagne Brut Grand Vintage 2006-Aged 7 years-toasted bread, pastry, cream
Check out the most recent Moët & Chandon commercial:
I find the process of making Champagne truly fascinating. While this video isn’t quite as romantic as the one Pauline showed us, it’s a fairly accurate depiction of what happens in Champagne houses.
Interested in attending an event at CIA Copia? Click here to see the schedule.
So far we’ve done cultured face masks, made cupcakes, cocktails and deviled eggs. We have been cooking non-stop and have a ton of new videos and recipes coming your way! To follow our journey, visit us at http://spoiledtoperfection.com/blog/
If you haven’t already heard, the tasting room at 101 North Brewing Company has officially opened to the public. The cult following 101 North has built over the years made for a highly anticipated opening. The brewery teased their fans for months on social media, showing sneak peeks of the construction and interior design, leaving their followers begging for the open date, of which 101 North would not reveal. The brewery surprised the fans by opening on Saint Patrick’s day, and the weekend was a major success!
The Johnson brothers and their best friends, whom they partner with, have been dreaming of opening a tasting room since the day they started brewing their very first beer. Jake Johnson explained, “As with many of the challenges we’ve faced, this time we were blessed by the powers that be, by an extremely talented man named Danny Wright who did all the wood work. The opening also seemed to be a perfect fit for Joe, our tasting room manager, who is probably the most social of us brothers (including JB, John and Tony).”
The interior of the tasting room is one of a kind. The entire bar and walls have been dressed with reclaimed wood from their grandmother’s property in Petaluma. Every wood feature was hand carved to perfection. Brewmaster, Joel Johnson’s welding skills came in handy too. Joel designed and built a custom chandelier, made from scrap metal found around the brewery. It’s a breathtaking piece that hangs over the tasting room floor. The wood, wall paper, and colors of the tasting room are an homage to their grandmother’s style.
They guys are pouring all the hits: Heroine IPA, Stigmata Red Rye Ale, Naughty Aud Imperial Stout, High Gravity Double IPA, Golden Naked Ale and a rotating tap of new and seasonal brews. You can order flights, pints and growlers, plus a variety of 101 North gear for both men and women.
The tasting room is open Wednesday-Friday from 4pm-9pm and on Saturdays and Sundays from 1pm-9pm, located at 1304 Scott St. in Petaluma.
Visit their website at 101northbeer.com and follow them on social media for news and events:
I am excited to announce that my newest client, 101 North Brewing Company is opening a tap room in Petaluma, CA! 101 North Brewing Company is a Sonoma County brand, responsible for Heroine IPA, Golden Naked Ale, Naughty Aud Imperial Stout, Stigmata American Red Rye Ale, and High Gravity IPA. These brothers and friends grew up together and used to dream of one day opening a brewery together and look at them now! 101 North has what the craft beer community might call a cult following. Their logos and names of their beers are original, intriguing and edgy. Until recently, their beers were strictly available in restaurants and retail grocery shops. The team has been planning a tap room for many years and now it’s finally here.
The construction of the tap room is directly next to their brewery on Scott St. in Petaluma, CA, across the street from Petaluma Hills and Lagunitas, turning the area of McDowell and Scott St. into a craft beer tasting utopia. I get updates every day on the progress of the tap room and expected open date. While I cannot yet reveal those secrets, I can promise that visiting the 101 North Brewing Company Tap Room will be like hanging out in the garage of your best friends’ house, listening to classic rock and contemplating life. At least that’s how I feel when I’m there. Cheers!