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July 06, 2020
This is a Bon Appetit recipe I first had on the Vineyard over the summer of 2001. Coleslaw is something I can generally take or leave, however, this recipe was a standout and I end up pulling it out every summer, often for the 4th of July. It's a breeze to make and the combination of Granny Smith apples and poppy seeds make it very refreshing and pretty. My grocery store was out of frozen apple concentrate this time so I used regular unsweetened apple juice instead and it was fine. Give it a try!
Apple and Poppy Seed Coleslaw
8 cups shredded green cabbage (about 1 small head)3 medium carrots, peeled, coarsely grated3 medium Granny Smiths, peeled, coarsely grated4 green onions, thinly sliced3 - 4 tablespoons apple cider vinegar2/3 cup sour cream½ cup mayonnaise¼ cup frozen apple juice concentrate, thawed2 tablespoons poppy seedsMix cabbage, carrots, apples, and green onions in a bowl. Add vinegar and toss to coat.Whisk sour cream, mayonnaise, apple juice concentrate, and poppy seeds in medium bowl to blend.Add cabbage mix and toss to blend. Season.Serves 8 – 10
October 19, 2020
October 07, 2020
July 28, 2020
April 26, 2020
While savory tarts are standard fare in French pastry shops, at the time it seemed foreign and sophisticated to me. The truth is, there is nothing fancy about it.
May 08, 2018
March 16, 2018
When I moved to New York City after college, I worked at Cartier, in their flagship store on Fifth Avenue. It was a great job, although I was too young to...