GREEN BEANS WITH LAVENDER HONEY AND PECANS

3 servings     Fresh Green Beans
2                 Green Onions chopped
1 Tbl            Extra Virgin Olive Oil
1/4 cup         Pecans chopped
1tsp             Champagne Vinegar
1tsp             Lavender Honey

Steam green beans until cooked al dente.  Place in a bowl and set aside.  Saute green onions for 3 minutes on medium heat.  Add pecans and saute for another 2 minutes.  Add green beans and Champagne Vinegar and stir for 1 minute.  Remove pan from heat and add Lavender Honey.  Salt and pepper to taste.

RESTAURANT LULU GOURMET PRODUCTS

Award-Winning Products
from the National Association of Specialty Food Trade

2006           NASFT Outstanding Savory Condiment - Finalist

                        Garlic Aioli

2003            NASFT Outstanding Best Seller 2002 Finalist

Truffled Artichoke Tapenade

2002            NASFT Outstanding Product Line Finalist

2001      

NASFT Outstanding Foodservice Product Finalist

White Truffle Honey

Napa Valley Mustard Festival Competition - Herb Mustards Gold Medal

Mustard with Herbes de Provence

2000            NASFT Outstanding Product Line Winner

1999            NASFT Outstanding Product Line Winner

1998            NASFT Outstanding Savory Condiment Winner

White Truffle Honey

Ruby Red Grapefruit; Oil that tastes fresh squeezed

RUBY RED GRAPEFRUIT OLIVE OIL BY O OLIVE OIL

“While living in Italy, Greg and Marta Hinson heard about an Abruzzese olive mill that crushed lemons along with the olives. They brought the idea home to the company they dubbed O OLIVE OIL. The Hinsons have done lemons and blood oranges, but their latest release, made with organic ruby grapefruit, may be the best yet; each rosy drop seems to swell with ripe flavor.”
—Th
e SAVEUR 100, Saveur Magazine 

La Rochelle 2007 Pinot Noir Santa Cruz Mountains

 La Rochelle Winery has a "Passion for Pinot" - focusing on crafting small lot, vineyard-centric Pinot Noir from fruit grown on the best estates in the Santa Lucia Highlands, Santa Cruz Mountains, Anderson Valley, and Russian River Valley appellations. Owner Steven Mirassou and Winemaker Tom Stutz's "Burgundian" portfolio also includes a Rose of Pinot Noir and a methode champenoise Blanc de Noir sparkling wine.

Cooperage

15 months, 50% new French oak and 50% second-use French oak barrels were used.

Alcohol

14.9%

Cases Produced

138 cases

Our Carbon Footprint

As a company our goal is to locate the best products out there.  When choosing our products we consider where they are produced or manufactured as a very important part of our purchasing decision.  By procuring products as close to us as possible we are able to lower our carbon footprint and support our local community.  This also saves on your costs and ours.

http://whatsmycarbonfootprint.com/index.htm

An Oprah Pick

 The well-dressed dressing

“The O on these terrific oils and vinegars doesn’t stand for Oprah, so I can’t take credit for them, but I can say they’re a delicious gift for friends who like cooking or eating.”

—Oprah, Oprah Magazine

FISCALINI FARMS SAN JOAQUIN GOLD

Perhaps it’s the skill of the cheese maker, perhaps it’s the raw milk*, perhaps it’s that the milk is as good as it gets. “Great cheese comes from happy cows,” as the saying goes, and the Fiscalini's aim to keep their Holsteins among the happiest cows in the land. They roam over the large acreage, are cooled by summer breezes and misted with water as needed; Fiscalini Farms was the first dairy in the U.S. to be certified by Validus for compliance in animal-welfare issues. Fiscalini Farms also was among the first dairies in California to be certified by the California Dairy Quality Assurance Program for environmental responsibility.

https://www.gourmetgoodstoyou.com/Cheese/San-Joaquin-Gold-Cheese-approx-8oz-by-Fiscalini-Farms.html

This semi-hard cheese—a cross in style between a Cheddar and Parmigiano Reggiano—has a natural rind and a sweet-salty, buttery taste: very flavorful yet mellow, lacking sharpness or pungency. Beyond the cheese board and snacking, it is one of the most versatile semi-hard cheeses you will encounter. It grates and melts beautifully, making it a wonderful cheese for topping soups, salads and chili, grilled cheese sandwiches and macaroni and cheese. One of our editors uses it for cheese garlic bread. Its Parmesan nuances make it a candidate to substitute for Parmigiano-Reggiano on a Caesar salad. Serve it as a cheese course with Italian reds or Cabernet Sauvignon.

The Nibble 2008