Styling For Spring A Day at the Market Chef Bang Boom
Victoria Lee
M A G A Z I N E
Owner, Anna Kat Napier, holds a degree in interior design from the University of Tennessee at Chattanooga. She has been an active designer for 16 years and has previously served as District Co-Chair for the American Society of Interior Designers. Her love for design began as a little girl and has blossomed into a real passion. She considers it her mission to help her customers find the right pieces to reflect their personality and style. Anna Katherine loves blending styles and textures to create a dimensional, classic look that the customer will enjoy for years to come. She wants the home to tell a story with a well thought out design that looks like it has been collected over the years. Anna Katherine has previously been listed as one of the Top Ten Designers in Jacksonville and she is a Home Expert for SheKnows.com. Now serving Chattanooga and North Georgia. E-Design available.
Interior Design | Event Styling | Accessories
www.victorialeehome.com
COVER PHOTO: Dedra Davis
From the Editor
Hello! We at Victoria Lee Magazine love Spring. It is a sign of rebirth and renewal. The promise of new life each year is inspiring in many ways. Spring is the time we tackle new projects, update our décor, and travel. We have assembled some beautiful articles we hope will inspire you in someway. Grab your coffee, sit back, and enjoy our Spring issue! If you have anything you would like to see appear in our magazine, please feel free to let us know. Gratefully, AnnaKat Napier
Contributors Penelope Carroll Amy Christie Tracy Cunningham Dedra Davis Sayle Milne Sherri Ogg Jennie Treadway - Miller
Styling For Spring 6-10 The Short Lives of Pets 12-15 A Day at the Market 16-25 Altruism: The Savior and the Soldier 26-27 Easter Table Style 28-31 Foodie Fun 33-47 Spring in Chattanooga 48
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TABLE OF CONTENTS
Victoria Lee Magazine is published in Chattanooga, TN. No part of this magazine may be reproduced or copied without written permission from the publisher. All applicable images are credited within. Additional images are the sole property of Victoria Lee Magazine.
Editor-in-Chief Anna Kat Napier Director of Advertsing Joseph Napier
By : Sherri Ogg
Photo By: Sherri Ogg
Styling For Spring
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Welcoming Springtime style can freshen up any space! That old adage of "spring cleaning" is how I started off this space. There's something about entering a decluttered, organized space that brings peace and calm which is essential in a bedroom for having a good night's sleep. So, I totally cleared out this entire space and gave this room a fresh coat of pure white paint. Before I brought anything back in, I kept only a few things, and donated or sold the rest! Next I adorned the windows with white sheers and blinds. Working my way inward, I began layering in neutrals with a natural jute rug, and a linen slip covered bed which added lovely textures that anchored the room. Installing these pendant lights freed up the night stands and gave height and dimension.
F
resh breezes, warmer weather, and pastel colors. All wonderful elements to look forward to for Spring!
The details are not the details, they make the design. Charles Eames
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To balance the rooms newness, a few select vintage pieces such as the globe, some books, and a mid-century fan were placed on the nightstands. The finishing touches were rich textiles such as floral fabrics, fur, linen, and velvet. Adding a duvet at the foot of the bed tied it all together along with those fun stools that were reupholstered in a creme colored faux fur. Lastly bringing in natural elements with house plants and fresh flowers breathed life into this Spring themed room and added a sweet aroma to this room. Keeping the background in light neutrals will make this space easy to transition into every season. I'm already planning for a coastal Summer vibe next so stay tuned!
Sherri Ogg is a wife, mother and grandmother who loves decorating, renovating and DIY projects. Follow her at www.instagram.com/graceindesign
Penelope Carroll Perceptions
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P H O T O G R A P H Y
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By : Jennie Treadway - Miller
The Short Lives of Pets And Why We Embrace Them
In “The Arrival,” linguistics specialist Louise Banks, played by Amy Adams, must communicate with a pair of aliens who landed on Earth among a team of 12 ships. She must construct language patterns and craft entire words from their inkblot-style markings to discern what the creatures want with humans. It’s an alien story, but in the last ten minutes you realize it’s not. As “The Arrival” ended, I laid on the couch contemplating the deeper meaning of what we’d just watched, and as I expected, the 10-year-old was clueless. Also as I expected, the 13-year-old was scratching his head. He knew there was something else, another layer that wasn’t so blatant. In its resolution we learn that the story is less about the spontaneous arrival of aliens and more about the difficult decisions we make when we already know the outcome will be bad. Insert my quiet, wise husband.
A few weeks ago my family and I sat down to watch a movie. As parents of a 13- and a 10-year-old, we’re in a weird space, that challenging gray area between a PG movie (potentially lame) and a film rated PG-13 (“Holy cow! That should’ve been rated R!”). We rely on the parental guide feature on IMDb to give us a rundown of what to expect regarding sexual content, violence, and foul language. Almost everything we watch as a family first sifts through this filter. I’d been waiting for “The Arrival” to come out on video, a term I don’t need to explain to anyone over 30 years old, so when it finally dropped I checked IMDb to see if it was appropriate for the boys to watch with us. Knowing that it was a cerebral sort of film with no sexual content and limited profanity, we gave it a go. It wouldn’t be the first time we watched a movie with themes that went right over their heads. (I’m looking at you, “Interstellar.”)
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Photo By: Jennie Creates
And yet, here he says something that I have never considered: Why continue down this road of pet ownership when I know it will leave me weeping on the cold, sterile floor of a vet’s office, laying next to my dying pet, whispering, “I’m so sorry. I love you. I’m so sorry,” making the decision no one ever wants to make? Because it’s worth it. The joy animals bring us far outweighs the heartache we know is coming. Whether our pets suffer a long illness or meet an untimely accident, the likelihood that we’ll outlive them is high. We’ll have to make decisions about expensive medications and veterinary care, which are difficult on their own without the knowledge that ultimately they’ll pass before we do. You get a dog or cat, or bird or fish or hamster, knowing full well that at the end of the road, it’s gonna suck. And yet, it’s still worth it.
“Think of it this way,” he nodded to our bluetick hound, Major, asleep on the ottoman. “We know we’ll outlive our pets, right? We know they will die before us. But does that prevent us from having them?” “No.” “Even when you know it’s going to be hard, you do it anyway because it’s worth it.” Somehow, my heart did not explode in my chest at the exact moment my husband spoke profoundly about our pets, a thing he never does. I am the animal lover in this house. These delightful, furry creatures aren’t afterthoughts. They are family members. If I could, I would have ten dogs, a dozen cats, a sanctuary for other unwanted animals, and the acreage to make it all happen. He, on the other hand, has tolerated the adoption of an animal here, an animal there. When one dies, a little time passes, then we adopt another.
Major at Six Weeks
Major as an Adult
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Jennie Treadway-Miller is a writer and photographer living in the foothills of East Tennessee. She blogs at jenniecreates.com
My children have already been through the loss of one pet, but they were young - only seven and five at the time - and they weren’t alive at the outset of Hank’s ten years with us. They didn’t know him as a puppy because my husband and I adopted him a month after we were married. This isn’t the case with the animals we have now. Major joined our family at six weeks old, and though we’re only four years into our journey with him, I recognize that we could be hovering close to the halfway point of his lifespan. It’s entirely plausible that we will have to say goodbye to him before the boys go off to college. And still, it will have been worth it, heartache and all.
Photo By: Dedra Davis
A Day at the Market
By : Dedra Davis
The market has a new farm-fresh kitchen, built-ins that will make you drool and Joanna personally creates the displays that cause shoppers to develop the need-to-buy bug. The cure is buying the items and having the Gaines-touch in your own home.
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If you are a fan of the popular HGTV show that has popularized the term fixer-upper, you probably have a dream of coming to Waco, Texas, to visit Magnolia Market at the Silos. Magnolia Market started as a small 500 square-foot shop on Bosque Boulevard, in Waco. As the popular TV show hosted by Chip and Joanna Gaines became freakishly popular, the shop outgrew itself and the dream JoJo had of the silos became a reality. She got her dream. “The Little Shop on Bosque” retail space moved to an enormous complex across town on the corner of Sixth Street and Webster, in the fall of 2015. The newly renovated 4000 square-foot silo warehouse store is always stocked with Fixer Upper-inspired treasures and trinkets.
You will find the need-to-buy items for every room in your home. Details that are not only beautiful, but unique and functional. There are faux florals for every season, containers of every shape and size to hold the flowers, and pedestals to place them on. You can also purchase handmade items from the local creatives featured on the show. There are also her rugs, wallpaper, paint, and bedding at the market. Plus, much more. In 2015, at the Grand Opening media event, JoJo stated that she “wanted to keep the history” with the silos. She described the silos as a Waco landmark. They may be painted in the future, but for now they are keeping them as-is. There are plans for phase-two of the property that will include using the silos for extended retail space. Joanna stated that the silos are what “drew her to the property”.
The Store Itself
Magnolia Market at the Silos
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If you make the trip to the small urban town to visit the silos, plan on immersing yourself into the total experience. At the grand opening of the silos, JoJo also told members of the media, “We want this to become a place where people relax, maybe throw down a blanket and just enjoy the setting.” The grounds are worth walking around. You know how Disney thinks of everything and every detail? So, does Joanna. The silo market area is worthy of your time spent walking around exploring, indulging in every element, in every corner. Oh, and the photo opportunities! Before or after you shop, you will want to complete your silo experience with food and drinks. (fresh-pressed juices and delicious coffee). You will find delicious Waco-famous food at the food trucks. The food trucks offer crepes, gourmet grilled cheese, wood-fired pizza, Asian-inspired dishes, hamburgers and chicken, Waco-farm-fresh, with homemade-biscuits as buns. While at the silos, visit the bakery, called Silos Baking Co. This delectable shop bakes Joanna's personal recipes including too-pretty-to-eat cupcakes and cookies. Expect to wait in an extended line to taste one of these cupcakes, which are Instagram-worthy.
If you watch the show, you know JoJo loves her garden. The garden at the silos is an extent of that love. Many picture opportunities are available, as well as benches to rest, a wooden teepee to dream in, fairy gardens to fantasize about, a gorgeous green house, and of course a garden shop, called Magnolia Seed and Supply, full of beautiful items for cultivating beauty. Too pretty for dirt. The faux florals and garden items are generally medium priced but detail worthy. The lawn, made from a synthetic turf from a company out of Dallas called ForeverLawn Texas, is always bustling with kids and adults alike, playing ball and other yard games, such as cornhole, potato sack races and others, as well. It has a natural “lawn” look and feel and is a popular area of the silos. Everyone is welcome to enjoy the lawn, except dogs. You will also find swings, picnic tables and benches for resting. And dreaming.
The Whole Experience
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Don’t be under the assumption that you will get to meet Chip and Joanna, or even get a glimpse of them. With the TV show, the furniture line, rug line, paint and wallpaper, bedding line and everything else the empire has its hands in, the couple is too busy to be on site all the time. If you want to avoid lines and major crowds, go on a weekday, preferably not during the summer or during spring break times. Also, consider the heat in Texas during the summer months, (May through the end of September), because you may be waiting in line, outside. If you are a serious shopper, leave the kids at home. The store is generally crowded and there are breakables everywhere. Or better yet, bring the kids, and the husband and leave them out on the lawn to play. Magnolia Market has a shipping station for the convenience of their customers that travel by air. Many shoppers come from all over the U.S. and enjoy shipping their goods. The market and silo complex, located at 601 Webster Avenue, downtown Waco, is open 9:00 a.m. to 6:00 p.m., Monday through Saturday. The bakery, located just outside the silo gates, is open from 7:30 a.m. to 6:00 p.m., Monday through Saturday. The city has developed a free trolley due to limited parking downtown around the silos. Getting around downtown Waco
Silo Tips
is now fast and convenient because of the Silo District Downtown Trolley. Running every 15-20 minutes, Monday through Saturday, from 9:00 a.m. to 6:30 p.m. Look for signs throughout the downtown area that designates pickup spots, along with areas of free parking. The trolley not only stops at the silos, the route also provides stops to other popular shopping, dining and art venues in the downtown area, including the Austin Avenue shops, The Findery, and The Shops at Spice Village. Waco has many restaurants, coffee houses, wine bars, and an authentic pub in the downtown area, all walkable or available by trolley. There is also the historic Waco Hippodrome, where you can enjoy a meal, a pick-me-up beverage or a movie, or better yet--all three at once. You will also find other art venues in the downtown area, which is now designated a State of Texas Cultural District.
Dedra Davis is a late-in-life journalist that is God-fearing, husband-loving, with three beautiful grown children. She loves spending time exploring Waco. She loves her dogs, travelling, and her wonderful friends and famly. Follow her journey: www.dedradaviswrites.com
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This small urban town has become a popular tourist spot due to the now-famous couple that hosts of HGTV’s Fixer Upper and because of the new notoriety, other businesses, including shops that are JoJo-worthy like antique shops, home décor shops and clothing stores have been popping up around the downtown area. Waco welcomes you to our beautiful city full of parks, rivers and lakes and home to Baylor University. There is a plethora of things to do here, so if you plan on visiting the silos, plan on visiting the entire city.
Altruism: The Savior and The Soldier
By : Amy Chrisite With Introduction from Anna Kat Napier
Easter is the celebration of the resurrection of Jesus Christ on the third day after his crucifixion. There are many Easter traditions that have become popular over the years. Elements that are seemingly commercialized actually have symbolic meaning regarding the resurrection. Easter eggs, for example, are meant to symbolize the empty tomb. But more than the act of Jesus dying for our sins, is what that act of love means for many Christians. The opportunity to live a life free of condemnation and the chance to join Him in the Kingdom of Heaven. Jesus committed the most selfless act in the history of the world. And He did it to save those who would believe in Him. Designer, Amy Christie, shares with us how altruism in her own life reflects that sacrifice and cultivates fellowship with those around her. As a designer, I have often struggled with the same issues she mentions and her words echo my own thoughts so beautifully.
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So far in my life, I have been blessed and fortunate. My college entrance essay was conceived in reflection of a Habitat for Humanity project which took place in 1996 in a depressed mining hamlet of Neon, KY. In my recollection, about twenty fervent adolescents "... pounded nails of confidencewhile demolishing our insecurities," thereby constructing a home from the ground up during a long weekend. Living that metaphor profoundly shaped my young adulthood through the translucency of a physical and poignant labor of love. As a benevolent servant to God, my family and profession, the moral compass in which I live is altruism, otherwise defined as "a helping behavior that is motivated by a selfless concern for the welfare of another person". Although I have always struggled with the sales and materialism associated with my field of choice, altruism channels the passion I have in my career if Interior Design. After all, fine-tuning the balance of aesthetics and functionality is not going to make a huge difference in the greater scheme of things. We don't take our possessions with us, however, the sheer delight my clientele derives from their most intimateand personal sanctuary is payment enough for me. The concept of altruism is perhaps most appropriately reflected in Matthew 6 verses 3-4 which proclaims, "But when you give to the needy, do not let your left hand know what your right hand is doing, so that your giving may be in secret. Then your Father, who sees what is done in secret, will reward you.". I belive this verse faultlessly describes what it means to be altruistic. Altruism reflects the glory of fellowship by way of the relationships we cultivate. Let us listen to one another with reverance and compassion and pay it forward in our walk with the Lord. As the philosopher William Penn once professed, "I expect to pass through life but once. If therefore, there be any kindness I can show, or any good thing I can do to any fellow human being, let me do it now, and not defer or neglect it, as I shall not pass this way again". Yours in Christ, Amy Christie
By : Anna Kat Napier
Easter Table Style
Tip:
etting the table for Easter is a fun and festive way to enjoy the celebration! Spring colors are bright and happy and they go beautifully on a tablescape.
Resources:
Mix and match your plates. Play around with different color schemes. Have fun with different combinations!
When decorating for the holidays, I like to create a layered place setting. This not only creates height and dimension for your table, it is also functional. Each plate your guest will need is right where they need it. Bringing in natural elements such as flowers and greenery is a great way to mix texture with the sleekness of china. Here I have utilized a green leaf placemat and a colorful hydrangea in the center.
S
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Leaf Placemat: Pier 1 Imports Charger: Hobby Lobby Hydrangea: Pier 1 Imports
Small details can help make the table fun for your family. I placed bunnies and chicks in subtle places. I also used Easter egg picks in the fresh tulips arrangement. Whatever you do, try to have fun with colors and layers. The most important thing is the memories you will make with your family. Happy Easter! Easter Sign: Target Chicks: Target Votives: Pier 1 Imports Easter Egg Picks: Hobby Lobby
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Whether you're an existing food truck or caterer or considering diving into this booming industry, Chop & Roll can help make your concept the talk of the town. From state-of-the-art prep facilities to services, such as marketing assistance and event-booking, we can help design the perfect platform for your concept! Contact us today for more information!
256-714-7740 Management@chopandrollhsv.com www.chopandrollhsv.com Huntsville, Alabama
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Photo By: Zach Elliott
FOODIE FUN
www.chefbangboom.com
Meet The Chef
" When I make food I want it to be an experience. People eat food because they are hungry. I want them to eat my food because they love it. I want my food to remind you of your favorite memory, the first time you fell in love. When you take that first bite you close your eyes and drift. Who wouldn't want that experience?"
Chef Zach Elliott is a veteran, husband, and father living in Raleigh, North Carolina. After 10 years in the military, he separated and attended culinary school at The Art Institute. He began his career as a Chef just as the "Farm to Table" movement began to take place. This movement helped Zach establish his own style creating dishes and he loves to explore the rich diversity of his regions' ingredients. Zach is a classically French trained Chef but he loves to use modern cuisine techniques in all of his dishes. Zach currently works as a Chef for a catering company and does chef consulting for menu design, social media and recipe development. He has a cookbook coming out late fall/early winter 2017.
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By : Chef Zach Elliott
Next Level Devils
I set out on a mission to make the best deviled eggs. I have tasted some that would blow your mind. One of the main inspirations for these came when I was working with a buddy at his catering event. He let me try his deviled egg. I was blown away. I wanted to take an already amazing egg recipe and make it mine, make it better. I created the Next Level Devils and it has been blowing minds in my test kitchen.
For The Mayonnaise: 1 egg yolk 1/2 tsp salt 1/2 tsp dry mustard 2 pinches sugar 2 tsps lemon juice 1.5 tbsp malt vinegar 1 cup oil (olive, saffron, etc)
What You Need: 6 hard boiled eggs housemade mayonnaise (recipe included here) malt vinegar salt and white pepper chives Equipment: piping back star tip
Mayonnaise: In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit (emulsion time). Once you reach that point you can relax your speed and increase the oil flow to a constant stream. Once half the oil is in, add the rest of the lemon juice mixture. Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate up to 1 week.
Plating: Thinly slice the chives into tiny little rings. Place yolk mixture in piping bag with star tip. Pipe mixture into egg halves and garnish with chives. Serve and enjoy!
For The Egg Mixture: Separate the yolks in a medium bowl, rinse the egg whites, and place on a paper towel to dry. In the bowl with the yolks, add 2 tbsp of mayo and smash and stir with whisk. Add a splash of malt vinegar, pinch of salt, and pinch of white pepper. Smash and stir. Taste to ensure texture. It should be creamy and smooth with no lumps and a shuld have a slight hint of the vinegar. Adjust as needed by adding a tsp of maya at a time and seasoning to taste.
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Sweet Potato and Tofu With Mozzarella and Tomato Relish
This one is a welcome comfort. The sweetness of the sweet potato, the crunch of the tofu, and the tangy zip from the relish. It has all the staples of a good snack or appetizer with a healthy twist!
What You Need: 1 package tofu, extra firm 2 sweet potatoes, cut into rounds 1/2 ball fresh mozzarella, diced small 6 heirloom cherry tomatoes, diced small 2 tbsp balsamic vinegar 1 tbsp brown sugar 1 tsp cinnamon 1 cup bread crumbs 1 egg 1/4 cup heavy cream salt and white pepper 2 tbsp olive oil 1/2 cup of oil for frying tofu 2 leaves sweet basil, chiffonade cut (long, thin ribbons)
Directions: Pre-Heat Broiler to 500 degrees Remove tofu and wrap in paper towels and press between plates to dry it out Prepare the battering station: add egg and heavy cream to med/large bowl and whisk until smooth. Pour breadcrumbs into separate bowl. Cut the tofu in half then slice into 1/8 thick squares. Peel and cut potatoes into discs. Place potatoes on oven safe tray and broil for ten minutes. Flip and broil another 10 minutes. In a cast iron or frying pan, heat oil over medium heat. Add tofu to egg mixture, transfer to bread crumbs and coat both sides, then place in hot oil to crisp on both sides. Remove from oil and salt and pepper to taster. Place cooked potatoes in a bowl, toss in olive oil, and sprinkle with cinnamon and sugar. Make relish by tossing tomatoes, mozzarella, and basil in a small bowl with the balsamic vinegar. Plating: place sweet potato disc, then tofu, and top with relish.
Creme Brûlée
This recipe will take a bit more skill than other Creme Brûlée recipes. It does require some not so normal ingredients. The results are mind blowing, and you are sure to amaze any dinner guest.
What You Need: For The Bath: 1/3 cup heavy cream 1 sachet sodium alginate (5g) 1/2 cup vanilla yogurt 35 oz distilled water 1/2 tsp Calcium Lactate 1/2 vanilla bean, scraped 2 tbsp brown sugar 1 tsp vanilla extract large bowl fresh drinking water
Directions: Mix the bath with immersion blender. Let sit in fridge for at least an hour to remove bubbles. Mix heavy cream and calcium lactate by hand to remove all lumps. Add vanilla yogurt and vanilla bean. With a teaspoon (actual measuring apoon), dip it in the creme mixture and wipe the bottom of the spoon to remove excess. Hold the spoon close to the bath and drop vanilla in your bowl. Stir to keep from flattening. Let sit for 2-3 minutes to form an outer shell. With a small slotted spoon remove the ravioli fromt he bath and place in fresh water to rinse. Remove ravioli from water and place on a serving spoon. Add a small touch of brown sugar and lightly torch the sugar with a hand torch. Serve on small plates for your dinner party guests.
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Everything's Coming Up Rosé
Photo By: Rachel Rouhana
By : Sayle Milne
I
White Zinfandel of the 70's and 80's (spit - spit). That stuff is dreadful and could double as fuel in your gas tank. No, rosé is ah-mazing and should be in your fridge today and every day of the year. Why? Rosé is diverse. It is still or sparkling, crisp, fruity, floral, sometimes spicy, and all the time delicious. It is a rainbow of hues (from the palest salmon color to the darkest, most intense corals and pinks). And because it can be made from virtually and red grape in any part of the world, one would be hard "pressed" not to find a style of rosé they love. It could even be argued to be the most perfect wine: a red wine that drinks like a white wine. Paired with almost every cuisine from shellfish to BBQ, rosé is like that great guest at the party --- she just gets along with everyone and tells you you're pretty. Rosé is different because of the way it is made. The majority of the pink perfection is produced when red grapes are crushed and pressed, and the white juice of the grapes is left in contact with the red grape skins, but only for a short amount of time (2-20 hrs). The more time the skins stay in contact with the juice, the darker (and often more intense) the wine becomes. If you are a Sauvignon Blanc lover, try the rosés that tend to show more minerality, likes rosés from Austria (made from a
f there is one style of wine that is the most misunderstood, it is rosé. I am not talking about the blush wine your mom drank, the sweet
grape called Zweigelt). Lean and fruity rosés can be found in regions like the south of France (Provence). If you are looking for a rosé with a little more heft, try them from warm regions that use fuller bodied grapes like Mourvèdre, Syrah, and Cabernet Sauvignon. And if your man won't drink anything pink, I challenge you to buy one from a French region called Tavel. These rosés are round, rich, and savory. They are among my favorites. Pink can pack a punch. Bonus: Rosé is also wallet friendly (under $15), so why not host a rosé tasting and serve them from all over the world? Just remember the rule of buying rosé: within a year, never fear. In other words, with very few exceptions, rosé wines need to be consumed within one year of bottling, so check the vintage on the label. It's time to reevaluate pink.
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Sayle is a graduate of Kevin Zraly’s WINDOWS ON THE WORLD WINE SCHOOL and is is a WSET (Wine & Spirit Education Trust) Advanced Level Certificate holder and Wine Educator. Sayle's mission is to combine her love of wine and her knack for teaching, bringing wine to the masses. www.winesavvynyc.com
Sayle is the founder of Wine Savvy NYC. She teaches classes tailored both to the novice and to the seasoned oenophile.
By : Tracy Cunningham
Lemon Scented Crepes with Mascarpone Whipped Cream and Chambord-Soaked Raspberries
What You Need:
To Make Crepes: Combine milk, water, eggs, flour, sugar, melted butter and salt in a food processor. Blend until smooth. Pour through strainer into a medium bowl. Gently fold in lemon zest. Refrigerate the batter for at least 30 minutes and up to 24 hours. After the batter has rested, remove from fridge and stir gently to combine. Heat a crepe pan or small skillet over medium heat. Brush pan with butter and pour 1/4 cup batter into the center of a hot pan. Swirl to spread the batter out into a thin layer. Return pan to heat and allow to cook until edges become lacy and the crepe dries - 1 to 2 minutes depending on how hot the pan is. Using a thin pancake turner or spatula, flip crepe and cook for about 30 seconds more. Stack on plate and keep warm. You might need a bit of parchment or wax paper in between crepe layers. Continued Next Page...
Raspberries: 1 Tbsp Chambord or other raspberry liqueur 1/2 pint of fresh or frozen raspberries
For Mascarpone Creme: 8 oz Mascarpone Cheese 1 cup powdered sugar 1 pinch of salt 1 tsp vanilla extract 1 1/2 cups heavy whipping cream
For Crepes: 3/4 cup 2% milk 1/2 cup water 2 large eggs 1 cup all-purpose flour 1 Tbsp sugar 3 Tbsp unsalted butter melted, plus additional butter to the pan Pinch of Salt 1 tsp lemon zest
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Tracy is a food enthusiast who loves her husband, her cats, and her faith. She's an avid reader and Disney fanatic. Her love of food and wine led to her blog, La Bonne Vie Cooking Diary. Join her journey: www.labonneviecookingdiary.com
To Make Mascarpone Whipped Cream: In a medium bowl combine combine cheese, sugar, salt and vanilla and set aside. In another bowl, beat whipped cream until still peaks form. Do not over beat as it will curdle. Fold whipped cream into the cheese mixture a little at a time until well combined. Whip again slightly to add a little more air. To make Raspberries: Pour Chambord over raspberries and stir. Let sit for 5 to 30 minutes stirring occasionally to ensure all the liquid is absorbed. To assemble: Take a crepe and spread enough whipping cream to cover half of the crepe in a thin even layer. Fold crepe in half and then in half again to form a triangle. Pipe a bit more whipped cream on the top of the crepe and cover with raspberries.
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Photo By: Penelope Carroll Perceptions
Spring in Chattanooga March 3-5 Chattanooga Marathon March 10 -April 9 Spring Break Safari March 10 Paddling By Moonlight March 11 -19 Shamrock City March 17 St. Patrick's Day Moonlight Cruise April 12-14 4 Bridges Arts Festival April 20 Inaugural Craft Beer Fest April 21 Chattanooga Market www.chattanoogafun.com
Learn more: liznapier.norwex.biz
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If we had no Winter, the Spring would not be so pleasant; if we did not sometimes taste adversity, prosperity would not be so welcome. Anne Bradstreet