Vinegar -- it’s not just for salads any moreIn a three-quart saucepan, bring 1 cup Balsamic Vinegar from A Perfect Pear from Napa Valley, 1/2 cup water and 1/4 cup sugar to a boil over medium-high heat.
Reduce heat to medium. Simmer for 25 - 30 minutes.
Drizzle over fresh strawberries and serve with whipped cream.
Variety in vinegarsVinegars are an intriguing condiment that will reward your experiments.
The producers on Savor California make many different types; only a few are listed here.
A Perfect Pear from Napa Valley
VerJus (see recipe in center column)
the girl & the fig
What's newYou could easily make a meal by combining the delicious products from these Savor California producers:
Meadow Lakes Salad Dressings Mozzarella Fresca
Nick Ranch Certified Organic Grass-Fed Beef
Fresh Greens with Apricots, Walnuts and PearsMixed greens (possibly including lettuce and watercress from Hollandia Produce and endive from California Endive)
1/2 cup B & R Farms dried apricots
1/2 cup walnuts
1/4 Nashi pear, Bosc pear or crisp apple
Salad Dressing –
3/4 cup Terra Sonoma VerJus
1/4 cup La Tourangelle walnut oil
Salt to taste
Mix the greens in a bowl. Cut the dried apricots into thin slices. Coarsely chop the walnuts. Remove the skin and thinly slice the pears. Toss the fresh greens, apricots, walnuts and pears in the bowl. Add dressing just before serving.
Harvest FestivalsSavor California will have a booth at the Harvest Festivals in Del Mar November 9 – 11 (changed from October 26 – 29), and in Pomona November 30 – December 1. These products will make your holiday shopping easy – food is the perfect gift!
25th Annual American Wine & Food Festival in HollywoodThe members of Savor California made a huge contribution to this fundraiser founded by Wolfgang Puck to benefit Meals on Wheels of Los Angeles and held on the backlot of Universal Studios.
Over 50 companies donated items to compose 4 extravagant gift baskets for the silent auction. Other companies donated products that were used to make hors d’oeuvres and desserts served at the Savor California table during the event.
The hors d’oeuvres were made by simply assembling extraordinary products from Savor California. Following is the menu for the Savor California table:
Red and White Endive
Point Reyes Farmstead Cheese
Red Barn Walnuts
Red and White Endive
Cypress Grove Chevre
Maisie Jane's California Sunshine Products
Wine Country Honey
Smoked Duck Breast
Made in Napa Valley
Fig and roasted Shallot Tapenade
Elaine's Toffee Co.
Dark Chocolate Almond Toffee
Desserts on Us
Copyright 2003-2011 by Savor California. All rights reserved.