July 6, 2013 Bottling Menu

Ingredients

• 3 green onions, chopped
• 1/2 C. almond slivers, toasted
• 4 boneless skinless chicken thighs
• 2 T. extra virgin olive oil
• 1/4 C. fresh Genovese basil leaves
• 1 medium clove garlic, chopped
• 1/2 t. salt
• 1/4 t. pepper
• 1 C. strawberries, hulled
• 1/4 C. extra virgin olive oil
• 2 t. Dijon mustard
• 1 t. honey
• 1/4 t. salt
• 1 lb. feta, crumbled
• 1/4 C. extra-virgin olive oil
• 2 T. Perennial Vintners Verjus
• 12 oz. roasted red pepper
• 1 garlic clove, pressed
• 1 T. paprika
• 1 t. red chili flakes
• 12 oz. bittersweet chocolate, chopped
• 1/2 C. unsalted butter (1 stick), cut into pieces
• 1/4 C. Grand Marnier
• 1 C. hazelnuts, chopped & toasted
• 2 T. fine orange zest
• 1/4 t. sea salt