Verjus, the pressed juice from unripened winegrapes, is a natural form of acid that heightens the flavors of ingredients in a dish. 2013 Miller and Peters Inc. 4791 Dry Creek Road at Timber Crest Farms, Healdsburg, California 95448 707.433.0205.
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Home | Kokomo Culinary | kokomoculinary.com Reviews
https://kokomoculinary.com
Verjus, the pressed juice from unripened winegrapes, is a natural form of acid that heightens the flavors of ingredients in a dish. 2013 Miller and Peters Inc. 4791 Dry Creek Road at Timber Crest Farms, Healdsburg, California 95448 707.433.0205.
kokomoculinary.com
Recipes | Kokomo Culinary
http://www.kokomoculinary.com/kokomo_verjus_recipes
Tomato and Cucumber Salad. Wild Arugula and Pear Salad. Risotto with Summer Vegetables. Bread and Butter Pickles. Verjus, the pressed juice from unripened winegrapes, is a natural form of acid that heightens the flavors of ingredients in a dish. 2013 Miller and Peters Inc. 4791 Dry Creek Road at Timber Crest Farms, Healdsburg, California 95448 707.433.0205.
Uses | Kokomo Culinary
http://www.kokomoculinary.com/uses
Verjus is very versatile, thanks to its subtle characteristic, and can be used to create delicious salad dressings, in deglazing to make flavorful sauces, and on fresh fruit or in sorbet to embellish a sweet treat. With a great natural acidity, it serves as a perfect mixer for cocktails in place of citrus. Essential for the professional or home chef, Kokomo Verjus is a must-have for the kitchen pantry. Use it to deglaze a pan to create a luxurious sauce, or as the base for a meat marinade.
News | Kokomo Culinary
http://www.kokomoculinary.com/news
The Verjus Solution" by Roger Morris. The Organic Food Guy. Jeff Cox writes about the versatility of Verjus in cooking, and mentions Kokomo Verjus in his blog post. August 31, 2013. This restaurant review of one of our favorite local restaurants, Jackson's Bar and Oven, mentions a tasty cocktail they make featuring Kokomo Verjus! Verjus, the pressed juice from unripened winegrapes, is a natural form of acid that heightens the flavors of ingredients in a dish.
About Us | Kokomo Culinary
http://www.kokomoculinary.com/about-us
Kokomo Culinary is a collaboration between winemaker, Erik Miller, and food industry veteran, Dale Peters. These two have combined their experience to create a sustainable food and condiment company based in Sonoma County, California. Erik Miller is the owner and winemaker of Kokomo Winery. Erik teamed up with his good friend Dale Peters, who manages Timber Crest Farms. Kokomo Verjus is a product derived from the love of food, abundance of our county, and a commitment to sustainability as a winemaker.
Order Kokomo Verjus | Kokomo Culinary
http://www.kokomoculinary.com/order_kokomo_verjus
The 2013 Kokomo Verjus is bottled and now available for sale! Kokomo Verjus is produced from 100% Zinfandel grapes grown on our estate vineyard in Dry Creek Valley. The grapes were picked in July at 5-7 Brix (sugar level), and our resulting verjus has an ideal acidity (pH 2.75). For more information, please view our. 750ml Bottle of Kokomo Verjus. Place an order: info@kokomoculinary.com. 3L Bag in a Box of Kokomo Verjus. Place an order: info@kokomoculinary.com.
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We are eager to find exceptional California food producers to add to our portfolio. Here are the people and products that we represent:. ALL GOOD SAUCE – SAN GABRIEL. Sue Park makes wonderfully clean, hot, and versatile mango-habanero chili sauce. BABA JOON’S CHOCOLATE CHEWIES – MORGAN HILL. Moist, light, chewy, intensely-flavored macaroon-style cookies are baked in a dozen varieties by “Agah” (Baba Joon). Gluten free, dairy free, and preservative free to boot! BELLA VADO VALLEY CENTER. Jake Blaine makes...
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Corporate and Business Events. 1801 Country Club Road Kokomo, IN 46904. Click below to see. March 2018 Wednesday Night Specials. Soup: Catfish and Vegetable. LUNCH SPECIAL: Sirloin and kabob and Moroccan rice pilaf. Sunday, Monday, Tuesday, Thursday and Saturday. Note: The Manager will reserve the right to close the Stag Bar at times different than those posted when weather conditions or other events deem it advisable to do so. Please call in advance for earlier tee times. Tuesday, Thursday and Friday.
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Home | Kokomo Culinary
Verjus, the pressed juice from unripened winegrapes, is a natural form of acid that heightens the flavors of ingredients in a dish. 2013 Miller and Peters Inc. 4791 Dry Creek Road at Timber Crest Farms, Healdsburg, California 95448 707.433.0205.
kokomoculinary | Creative, delicious uses and recipes for Verjus
Creative, delicious uses and recipes for Verjus. A great use of our Kokomo Verjus Apple Chutney recipe for a crêpe filling:. Verjus Apple Chutney Recipe. 6 Granny Smith Apples peeled, cored and half-inch diced. 1 cup chopped yellow onion. 2 tablespoons minced fresh ginger. 1 cup freshly squeezed orange juice (2 oranges). 1 cup Kokomo Verjus. 1 cup light brown sugar, lightly packed. 1 teaspoon whole dried mustard seeds. Teaspoon red pepper flakes. 1 teaspoons kosher salt. August 28, 2014. August 4, 2014.
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