From the Kitchen - Chef and the Farmer

Saturday Tasting 7/26/14

Mark your calendar! Every Saturday  from 2 to 5 pm, we host a wine and beer tasting. It is only $8 per person and we include several discounts. Preorders and special requests are always welcome. No Reservation Required.See below for information on this week’s featured products and discounts. Cheers!

10% off featured bottles

Spend $40 or more, we waive your tasting fee

10% off a purchase of 6-12 bottles of wine

20% off a purchase of 12 bottles of wine or more

Gran Sarao Cava, Penedes, Spain Saturday Only $11.69 (regular $12.99)

The Masachs have been making cava since 1880. The three main varieties Macabeo, Xarel.lo, Parellada are native of the Penedès area and many of the vineyards have been elaborated for more then 100 years, thus reaching a high level of optimization of production with sustainable agriculture techniques and maximum respect for nature.

 

Cabernet Sauvignon, Columbia Valley, Washington 2012 Saturday Only $16.19 (regular $17.99)

Sharecroppers is named for the co-op started during the economic recession of 2001. Northwest growers were having difficulty selling their fruit at harvest. Owen Roe winery took the grapes, processed and bottled the wines. Once the wine sold, Owen Roe winery shared the profits with the growers.

 

Maggies Peach Farmhouse Ale, Terrapin Brewing, Athens, GA Saturday Only $7.96/4pack (regular $8.84)

“This refreshing summer offering This refreshing summer offering  has all the flavor and aroma of a freshly picked peaches (to the tune of 1,000 pounds per 100 barrel batch!) combined with the complexity of a well executed farmhouse ale.  Some of you may remember Maggie’s older sister, Side Project Volume 7, one of Spike’s first first foray into  farmhouse ales. This newest version is just as lovely, should age just as well and has the uniquely GA flavor of fresh summer peaches!

 

Saison Brett, Boulevard Brewing, Kansas City, MI Saturday Only $11.70 (regular $13)

“Saison-Brett, based on our very popular Tank 7, is assertively dry hopped, then bottle conditioned with various yeasts, including Brettanomyces, a wild strain that imparts a distinctive earthy quality. Though this farmhouse ale was given three months of bottle age prior to release, further cellaring will continue to enhance the “Brett” character, if that’s what you’re after.


Saturday Tasting 7/18/14

Mark your calendar! Every Saturday  from 2 to 5 pm, we host a wine and beer tasting. It is only $8 per person and we include several discounts. Preorders and special requests are always welcome. No Reservation Required. See below for information on this week’s featured products and discounts. Cheers!

10% off featured bottles

Spend $40 or more, we waive your tasting fee

10% off a purchase of 6-12 bottles of wine

20% off a purchase of 12 bottles of wine or more

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chatham Hill Winery, Yadkin Valley, North Carolina

Established in 1999, Chatham Hill Winery is a boutique urban winery producing award winning wines from the best grapes grown in the foothills of North Carolina. Its mission is to produce distinctive, handcrafted wines of high quality and purity…

Winemaker: Marek Wojciechowski.

 

Perfect Harmony, Viognier/Chardonnay, Yadkin Valley, North Carolina 2011
Saturday Only $17.10 (regular $19)

Clean, crisp and vibrant. Medium body. Harmonious and easy drinking yet intriguingly complex. On the nose, delicate floral aromas with lovely accents of pink grapefruit and green apple. Delightfully creamy mouthfeel with whispers of tropical fruit, apricot, and green apple flavors. Lovely balanced fruit and acidity on the finish.

 

Merlot, Yadkin Valley, North Carolina 2011
Saturday Only $16.19 (regular $17.99)

“Intense berry and cherry aromas from start to finish. Bursting with black cherry flavors with a touch of cocoa and delicate earthy notes. Mellow tannins and clean, fruity finish.

 

Foothills Brewing, Winston-Salem, NC
Saturday Only $6.15 (regular $6.83)

Foothills began brewing in 2005 with just three 15-gallon fermenters. They have now expanded to two brewery locations including a 50,000 square foot converted envelope factory. The folks at Foothills strive to “make beer with top-quality ingredients and time-honored methods, but to have it in your hands to enjoy within days of leaving the brewery” 3 This week we are featuring the Seeing Double IPA “full body and a hint of citrus from hop varieties added to this brew”, and April 2014 IPA “dry hop additions of Amarillo and Centennial promise clean spring-like flavor and aromas of freshly-mown grass”

 

 

Sources:
1 Chatham Hill Winery
2 Foothills Brewing

Saturday Tasting 7/12/14

Mark your calendar! Every Saturday  from 2 to 5 pm, we host a wine and beer tasting. It is only $8 per person and we include several discounts. Preorders and special requests are always welcome. No Reservation Required. See below for information on this week’s featured products and discounts. Cheers!

10% off featured bottles

Spend $40 or more, we waive your tasting fee

10% off a purchase of 6-12 bottles of wine

20% off a purchase of 12 bottles of wine or more


Laurent Miquel, Nord Sud, Viognier, Languedoc, France 2012
Saturday Only $16.20 (regular $18)

Laurent Miquel creates fine wines focusing on balance, purity, and minerality on lands that were originally cultivated during the Roman Era in the Languedoc region of France.  This Viognier is partially aged in French oak barrels and offers the sweet aroma of honeysuckle, peach, and apricots.1

 

Les Traverses de Fontanès, Cabernet Sauvignon, Languedoc, France 2012
Saturday Only $14.39 (regular $15.99)

Cyriaque Rozier is a highly acclaimed winemaker and vineyard manager at the Château La Roque, making his own wine under the label Château Fontanès in Pic St-Loup in the Languedoc region of France. The majority of the wines produced by Cyriaque are Cabernet Sauvignon, a grape varietal outside the constraints of the A.O.C of the region, which requires it to be designated as a Vin de Pays d’Oc. The advantage of this designation is that Cyriaque is able to produce wines in the manner he chooses and allows it to be reasonably priced to the consumer. This Cabernet Sauvignon is fermented in stainless steel and provides flavors of rich, juicy fruits and silky tannins.2

 

Foothills Brewing, Winston-Salem, NC
Saturday Only $8.91/6-pack (regular $9.90)*featured varieties only

Foothills began brewing in 2005 with just three 15-gallon fermenters. They have now expanded to two brewery locations including a 50,000 square foot converted envelope factory. The folks at Foothills strive to “make beer with top-quality ingredients and time-honored methods, but to have it in your hands to enjoy within days of leaving the brewery” 3 This week we are featuring the Torch Pilsner “a well-structured, Czech-style pilsner with a rich, full finish”, Hoppyum IPA “full of citrusy American hops with an emphasis on Simcoe hops that finishes dry”, and Peoples Porter “an English-style robust porter with a chocolaty and sweet toffee aroma”

 

 

Sources:
1 Laurent Miquel
2 Château Fontanès
3 Foothills Brewing


 

Employee Highlights, Volume 4

In this week’s Employee Highlights, we introduce you to our creative Beverage Director, Brian, and one of our talented bartenders, Jason.

Brian Roberts—Beverage Director
Tell me about how you came to be the Beverage Director at Chef & the Farmer.

Well I was born in New York in 1976—ok, we can fast-forward a little bit—I started working at Chef & the Farmer just over three years ago. I was a wine salesman and the sales force I was working with had dissolved. My wife and I had eaten here at the restaurant and I thought “this is a place I’d really like to work.” So I chose not to go back into sales, because it wasn’t a good fit for me and decided it was a good opportunity to go back to school. I got a job here tending bar and it’s been a great experience. Later, little by little, we began implementing a new cocktail program trying to use some of the same ingredients from the kitchen in the bar, all in an effort to echo the philosophy of the restaurant through our beverages. It wasn’t an immediate process, but over time we’ve been able to incorporate new cocktails into the bar features and it’s been seemingly successful. With my wine background, about a year and a half ago, Jason and I took the Level 1 Introductory Sommelier Course and passed. Since then, we’ve had several others receive certification, which gives us 6 in-house sommeliers.

You mentioned using a lot of the ingredients from the kitchen preparation areas in the bar features. Do you think that gives you an opportunity to be creative and try new things here in the restaurant?

We have the ability to be as creative as we want. Ben and Vivian give us as much rope as we want—if there is something we want to try, they say “have at it” and if it works, that’s great. If it doesn’t—and we know immediately—we can come up with something new. We’ve used fresh Muscadine grapes, which is something you don’t really see in a lot of other areas. We’ve also used chamomile by adding it to gin, to add another layer of flavor, which was really cool.  It’s fun to go through the walk-in and see what there is to use for the day or week. It gives you something to think about because we’ve been able to narrow the focus by working with seasonal ingredients.

Tell me about some of your favorite things—besides Chef & the Farmer of course.

I guess when the dog bites, when the bee stings, or if I’m feeling sad—just kidding. I hang out with my wife. She works traditional hours when she’s not traveling, so we typically only have one day a week together, and we have date night. That’s sort of what I look forward to, because you know, my wife is cool. Other than that, I play golf. I play a little guitar—well, I don’t really play guitar, I play for me—I only know about 8 chords, but it’s for fun. I enjoy playing and coaching volleyball, and I’m really digging the World Cup right now. I’m very sports-minded.

You mentioned being from New York, when did moving to Eastern North Carolina become an idea?

I was raised in New Jersey, on the Jersey shore. I needed a change of scenery and decided to move to Greenville in 2003 with the intention of going back to school. I was working for a buddy of mine who owned a restaurant. I don’t think I ever intended it to be an 11 year trip, but it has been. I met my wife while I was tending bar in Greenville and ended up staying. I remember the first thing she ever said was “I don’t date bartenders” and I knew she was the woman for me. I did eventually receive degrees in History and Philosophy which doesn’t apply specifically to what I do here, but there are definitely parallels.

What do you like the most about bartending?

Back in my 20’s, I probably would have said my favorite thing about tending bar was the pocketful of cash that I went home with every night in tips, but now that I have a mortgage and student loans, it is much better to get an actual paycheck and be a responsible adult. So I would have to say that my favorite thing about working behind the bar is the people you meet. Oftentimes, guests come to the bar to hang out with you, which is flattering, but I also mean the network of people you end up meeting and building relationships with  while working in this industry. When I got married, there were several members of the wedding party that were people that I had worked with over the years in restaurants. I think that working this closely with like-minded people fosters lasting relationships.

Jason Kops—Bartender
You often play many roles here at Chef & the Farmer. Could you tell me a little about what you do and how you found your way here?

I do pretty much anything they ask me to do. I guess I’m officially a bartender, or the front of house “gopher,” you know, go-for-this, go-for-that. I spend most of my time tending bar, serving, being sommelier during service. Before I started here, I was living in Durham decided that I wanted to come back to school and thought that East Carolina was the best option. My mom knew Susan, who helped me get an interview, and 4 years later I’m still here. I started as a busser, and then worked as a runner and a server, spent some time in the wine shop, and finally ended up behind the bar. We are really excited about what we do here! This isn’t just a job for us, it’s a career and I hope everyone else is as enthusiastic as we are! We’re always doing new things to improve our guest experiences and expand our reach, such as the recent rollout of the Blue-Q sauce on retail shelves.

You mentioned moving back to Eastern North Carolina for school. What were you studying?

I wanted to be a teacher, but I left that program and ended up with two Bachelor Degrees, one in History and the other in Economics.

So what led to your interests in wine and beverage? Coming from a background in history, economics, and education, I find it interesting that you’ve developed a great deal of knowledge and enthusiasm about the products sold here.

Necessity, really—I have a high level of enthusiasm in regards to all aspects of my life, which makes it much easier to enjoy things.

Are you planning to continue your education further, perhaps in an area related to what you do at Chef & the Farmer?

No, not at all! I think I need more real world experience and education rather than in a formal education setting. I may pursue a Master’s Degree at some point, but right now I don’t see the point. I’d rather devote my time and effort to professional development in my position here.

I’ve believe you’ve had something rather exciting happen recently, would you mind sharing that?

Well, I am officially engaged as of last week—June 14th—I guess I should remember that date. We’ve been dating for about 6 months, which is seems short, but when you know, you know.

That is exciting! Are you all planning a large wedding?

No, not really. As far as I know, we’re planning on a small wedding—but it really depends on what she wants. If she wants a big wedding, then I guess we are planning on a big wedding.

Tell me about some of your favorite things.

My line used to be “politics, guns, and Jim Beam” but now, I think it’s best to try and avoid politics because life is more pleasant without politics. I guess I like wine, spirits, tequila, and bourbon. I like movies, but I’m also a big reader. Although it depends on my mood, I’d say my favorite book is Economics in One Lesson by Henry Hazlitt. It’s the single-most influential book I’ve read and has really changed my whole life—it’s odd, because it’s just a little book, but I guess I would call it a “paradigm shift.”

 

Saturday Tasting 7/5/14

Every Saturday, from 2 to 5 pm, we host a wine and beer tasting. It is only $8 per person and we include several discounts.

All bottles featured are offered 10% Off and, if you spend $40 or more, we waive your tasting fee. In addition, you receive 10% Off a purchase of 6-12 bottles of wine and 20% Off a purchase of 12 bottles of wine, or more. PreOrders and Special Requests are always welcome. No Reservation Required. Cheers!

2012 Friulano, Andrea Visintini, Friuli, Italy

Regular $18, Saturday Only $16.20

2012 Primitivo, Mariangela Plantamura, Puglia, Italy

Regular $15.99, Saturday Only $14.39

Mary Jane IPA, Ilkley Brewing, England

Regular $4.88, Saturday Only $4.39

Chocolate Chipotle Stout, The Mayan, Ilkley Brewing, England

Regular $4.88, Saturday Only $4.39

 

 

Saturday Tasting 6/28/14

Every Saturday, from 2 to 5 pm, we host a wine and beer tasting. It is only $8 per person and we include several discounts.

All bottles featured are offered 10% Off and, if you spend $40 or more, we waive your tasting fee. In addition, you receive 10% Off a purchase of 6-12 bottles of wine and 20% Off a purchase of 12 bottles of wine, or more. PreOrders and Special Requests are always welcome. No Reservation Required. Cheers!

2013 Grillo, Tami, Arianna Occhipinti, Sicilia

Regular $20, Saturday Only $18

2013 Frappato, Tami, Arianna Occhipinti, Sicilia

Regular $20, Saturday Only $18

2013 Nero D’Avola, Arianna Occhipinti, Sicilia

Regular $20, Saturday Only $18

Imperial IPA, Maharaja, Avery Brewing, CO

Regular $8.18, Saturday Only $7.99

Employee Highlights, Volume 3

This week, get to know Susan Falkowski, our enthusiastic, passionate, and knowledgeable head server!

Tell me about your experience in the restaurant industry and how you made it here to Chef & the Farmer.

I’ve been in the restaurant business for 35 years now. I was in nursing, but much to my family’s chagrin, I started working for a company called Darryl’s in Greenville. I met my husband there but because we couldn’t both work in the same location, we were both transferred to separate stores in Raleigh. I loved it. My husband was managing one restaurant and I was the head server at another. I had actually been recruited to begin at the Angus Barn when I was 23, but instead chose to go down and work a season in the Virgin Islands. My husband had come to me and said “before we get married, let’s just go somewhere”. So we went down to St. Croix and I worked at 4-star restaurant as a bartender.  When we came back, I worked at Pinehurst hotel for about a year, but didn’t care for that structure. I left and went to manage a dinner theatre which was huge fun! In the 80’s, my husband and I moved back to this area when my mother passed and I worked for Billie’s Backstreet in Goldsboro as the Dining Room Manager for almost 15 years. I went to manage a restaurant in Mt. Olive, whose chef was a Culinary Institute of America graduate. It was a great restaurant for its time but it didn’t last long. I went to work for Ham’s, of all places, when it opened here in Kinston, but I didn’t want to manage anymore, so I ended working as a bartender, and ended up becoming a corporate trainer. I went to open new stores and hold training classes with bartenders. I enjoyed it, but I just didn’t like being away from home. On my farm, I’d always had dogs, and some older dogs were not well, so I decided to stay home with them, and that ended up being 3 years. What I did with that three years, I have no idea, but I missed this business terribly, and when I heard about Ben and Vivian coming here, I was curious about it. My husband and I came to have dinner a few times and thought “

they’ve really got it going on” so I came on during the second year here, became the head server, and it’s been delightful. I love serving.

I’ve seen a lot of my customers, specifically from Goldsboro, follow me here. I’ve had couples come in for engagement parties that I’ve served that now have children and the men have said “I got married because you. You hid that ring in a piece of pie years ago.” I’m so lucky because I have such a lovely clientele. I got out of the nursing business because I prefer to have great wine, food, and just enjoy each other’s company. Hospitality has become a career for me and I love it.

Is seeing your clientele continuously over time your favorite thing about this business?

Yes, and seeing all the new faces. Business has been growing for some time, but because of the TV show, we’ve been able to meet so many new people. People are traveling from all over just to eat here and it is a joy to give someone an exceptional experience that they’ll remember for years. People always remember the person and the place where they were turned onto a specific wine or food, and it’s nice to be a part of that.

You mentioned your farm, would you mind telling me about it?

Sure. I live on a farm in the northern part of the county that I grew up on. I moved to Raleigh when I was young and said I would never come back, but I did. My husband and I are there full time with our dogs, but we have a family house that is for family to stay in when they visit. We have a space for family gatherings, and actually filmed a bit of the show out there last year. I’m going to New York for the Beard Dinner, but I know I’m going to miss my farm and love it even more when I get back.

What are some of your favorite things?

I’m a champagne girl. I’m still mourning the loss of Breaking Bad, and watch some other TV series, but who has time? I love the Beatles and have always wanted to be Mrs. Paul McCartney. I’m still waiting for that. Most days it’s just really cool to look forward to coming into work. I don’t think a lot of people can say that.

 

Saturday Tasting 6/21/14

Every Saturday, from 2 to 5 pm, we host a wine and beer tasting. It is only $8 per person and we include several discounts.

All bottles sampled are offered 10% Off and, if you spend $40 or more, we waive your tasting fee. In addition, you receive 10% Off a purchase of 6-12 bottles of wine and 20% Off a purchase of 12 bottles of wine, or more. PreOrders and Special Requests are always welcome. No Reservation Required. Cheers!

2013 SP68 Bianco, Arianna Occhipinti, Sicily

2013 SP68 Rosso, Arianna Occhipinti, Sicily

Duck Rabbit Amber Ale, Farmville, NC

Duck Rabbit Milk Stout, Farmville, NC

 

 

Employee Highlights, Volume 2

This week’s employee highlights feature our charming Maître d’ and one of our creative Sous Chefs. We hope you enjoy learning more about each of them!

Jamie King—Maître d’

How did you find your way here to Chef & the Farmer?

I had just graduated high school in 2009, and my best friend worked here as a host and I needed a job since I was commuting to Greenville for college. I came and applied although I didn’t anticipate it becoming a full-time position. I started as a busser, moved to working special events and did that for some time. I remember that holiday season being one of the most difficult seasons I’ve ever had here. Later, a host position was opening, and Ben asked what I thought of moving to that position. I accepted and it’s what I’ve been doing ever since…managing the books and working at the front door.

You said that you were commuting to Greenville for school. What were you studying?

I wanted to be a nurse. I was on the pathway at Pitt Community College to obtain an Associate’s Degree in Nursing and later transition to East Carolina, but that never happened. In 2012, I transferred to Lenoir Community College’s nursing program and was enrolled until the spring of 2013. This was around the same time that the restaurant started getting really busy, and I began to realize that I truly enjoyed doing customer service related work. I really enjoyed being able to interact with people rather than the path I’d been following into the medical field. I did go back to school in the fall of 2013, but decided that I would leave the medical field. Talking with Ben and a friend who was in the hospitality program at East Carolina at the time, I began to consider Hospitality as a degree option. After thinking it through, I realized that I’m always excited to see what’s going on here at the restaurant and that I truly enjoy my job. I think it’s just a part of me, and that it just runs in my family—my grandmother was the head server at a restaurant here in Kinston called Surf & Turf many years ago, then moved to the beach and was the head server at T & W Oyster Bar. So I’ll begin at East Carolina in the fall majoring in Hospitality Management, with a minor in Business Administration and a dual concentration in Food & Beverage and Lodging. I think this was my calling all along, but wasn’t ready to admit it because I was did enjoy my courses related to medical sciences.

So you’re planning a dual concentration in Food & Beverage and Lodging. How do you apply the information from the courses to your position here, and what are your career development goals?

Since I’ve been here several years I’ve gained some restaurant experience, and feel that I have grown professionally in this position. I plan to pursue both concentrations, and look forward to exploring opportunities such as internships in lodging as well. The experiences that I’ve had here have helped me grow, mature, and understand the business and I will carry that into my future ventures.

What do enjoy most about your position at Chef & the Farmer?

I think my personality impacts the guest’s experience from the moment they walk through the door. You have to be upbeat and positive at the front door, and I enjoy being that person. It’s making sure everything flows right to the best of our abilities. Staying calm under pressure because the host is most often the first person people when they see when they come in the front door.

Was transitioning into this position a challenge for you?

Yes, because I am a bit obsessive-compulsive and tend to over-analyze everything and I’ve had to develop the ability to focus on one thing at a time, but it’s been a growing experience. Over time, especially over the past couple of months, I’ve really learned to focus my energies on doing one thing at a time and prioritizing more efficiently to work toward the ultimate goal of providing each customer with an enjoyable experience.

What’s something unique about you?

I have a huge obsession with Britney Spears. I have met her, and will go see her every chance I get. She’s in Las Vegas right now and I’m thinking of planning a trip to see her while she’s there. She’s an artist that has consistently been there since I was little.

John May—Sous Chef

How did you find your way to Chef & the Farmer?

I started here in August 2013 after my wife and I moved to Greenville from Durham for her to attend graduate school at East Carolina. I had always wanted to work here because of the reputation and the food. When I found out that Kinston was only 40 minutes away from Greenville, it afforded me a decent opportunity to work here, so I visited and talked with Vivian and got the job.

Would you mind sharing with me your culinary background?

I became interested in pursuing 4 years ago when I got out of the Marines. I started cooking and liked it, started culinary school, but left after about a year and started working and learning on the job, which worked better for me.

If you were stranded on an island, what five foods would you want to have with you and what you would you make with them?

Before I answer that, would I have the ability to catch fish?

Yes, I suppose that would be possible.

Okay, then I would want salt, extra virgin olive oil, cauliflower, mint, and kale. I would make stewed kale with cauliflower prepared a couple different ways with whatever fish I managed to catch and some sort of salsa verde. I actually like vegetables more than I like meat of any sort and I feel that my strongest suit is cooking vegetables and coming up with different things to do with vegetables. I think that vegetable-centric dishes are more interesting because not everyone likes vegetables, but there are things that you can do to make them taste really good, but it requires skill to do that. (Note: upon further contemplation, John decided to eliminate salt and replace it with lemon for the citrus flavor and ideally salt could be extracted from sea water.)

What is your favorite dish to prepare at Chef & the Farmer and why?

It’s difficult to say because them menu changes so often, but I do like our vegetarian dishes because I think they are more interesting. I also like the rainbow trout we have on the menu now because it’s bight and acidic, not too heavy, and it’s a dish that requires your whole palate to enjoy, but it’s not hard to do because it’s such a strong dish.

Do you think this restaurant has been a trend-setter? Many of the trends from the National Restaurant Association’s “What’s Hot for 2014” are things that have been done here for some time now.

Farm-to-fork isn’t new, but I do think that we do it really well here and I believe that what makes us different is that we have such a strong connection to our area. Our food is very representative of the area. We take the vegetables and meats that we get from local farmers represent this region with flavorful dishes. We’re not doing farm-to-table to be part of a trend, but to represent our area’s bounty.

What’s the most rewarding thing about your position at Chef & the Farmer?

I’m really proud of the food here. I’ve worked at restaurants in the past where I thought the food was okay but here the food is great. I ate here twice before I started working here and I’m so happy to be part of this experience because I think the food here is special.

Can you tell me an interesting kitchen-related story?

Something funny that happened to me was the night before I started working here—I was drinking a cup of coffee, decided I was finished, and tossed the remainder over the edge of the deck and the cup broke off at the handle and cut my hand pretty badly. So when I came to work I couldn’t cut anything normally. I’m clumsy, I guess.

What do you see as a challenge at Chef & the Farmer?

We’re far away from a lot of distribution areas, but we still have to keep the menu consistent. When we run out of something, we’re typically out of that item for a day or two, so we have to come up with something to replace in a dish. It’s also rewarding though because it shows creativity to come up with something to alter a dish without making it suffer from a lack of consistency.

 

6/14/14 Saturday Tasting

Every Saturday, from 2 to 5 pm, we host a wine and beer tasting. It is only $8 per person and we include several discounts.

All bottles sampled are offered 10% Off and, if you spend $40 or more, we waive your tasting fee. In addition, you receive 10% Off a purchase of 6-12 bottles of wine and 20% Off a purchase of 12 bottles of wine, or more. PreOrders and Special Requests are always welcome. No Reservation Required. Cheers!

2013 Charles Bove, Vouvray, Loire Valley

Regular $19.99, Saturday Only $17.99

2013 Domaine du Pas St Martin, Saumur, Loire Valley

Regular $15.99, Saturday Only $14.39

Sunny Haze, Hefeweizen, Mother Earth Brewing

Regular $9.90 / 6pack, Saturday Only $8.91 / 6pack

Hell or High Watermelon wheat, 21st Amendment Brewing

Regular $9.90 / 6pack, Saturday Only $8.91 / 6pack