capayoaksfarm.com
Our Story | Capay Oaks Farm
http://capayoaksfarm.com/our-story
Hand harvested in small batches and pressed within hours, Capay Oaks award-winning olive oil is of the highest quality. PO BOX 218 Guinda, CA 95637. PH 925 283 5112. FX 925 283 5116. Site designed by Vanessa Yap-Einbund. Programmed by Andrew Lindstrom.
capayoaksfarm.com
Blog | Capay Oaks Farm
http://capayoaksfarm.com/blog
Our 2014 Olive Oil is Here! The 2014 season has been interesting for olives across the board…. We did not get much rain in 2013, so by the time the olive came to fruit, they had faced 10 months of drought. As we do every year, we took the olives to the press the day of harvest, and were delighted to find our oil was very flavorful and that waiting was the right thing to do. We bottled immediately to capture its fresh, fruity, and floral qualities. Infin; April 29th, 2014 — 9:40PM. Cold Days, Hot Chocolate.
capayoaksfarm.com
Photo Gallery | Capay Oaks Farm
http://capayoaksfarm.com/gallery
PO BOX 218 Guinda, CA 95637. PH 925 283 5112. FX 925 283 5116. Site designed by Vanessa Yap-Einbund. Programmed by Andrew Lindstrom.
capayoaksfarm.com
Our Products | Capay Oaks Farm
http://capayoaksfarm.com/our-products
Please contact us at info@capayoaksfarm. If you would like to carry our product. Estate Blend Olive Oil. Extra Virgin First Press Fresh. Estate Blend 375 ml. Click Here to Purchase. Estate Blend Olive Oil Giftbox. Extra Virgin First Press Fresh. Estate Blend 375 ml. Each time the recipient dresses a seasonal salad, garnishes a warm bowl of soup, or simply dips a piece of fresh bread into their olive oil, this artisan gift will be appreciated and turn a meal into a memory. Click Here to Purchase.
commisrestaurant.com
Wines | Commis
http://commisrestaurant.com/wines
COMMIS IS PROUD TO PRESENT AN EVER EVOLVING LIST OF FINE WINES FROM AROUND THE WORLD THAT COMPLEMENT THE CUISINE OF THE RESTAURANT. COMMIS IS PROUD TO PRESENT AN EVER EVOLVING LIST OF FINE WINES FROM AROUND THE WORLD THAT COMPLEMENT THE CUISINE OF THE RESTAURANT. PLEASE NOTE THIS IS A SAMPLE WINE LIST, SUBJECT TO CHANGES CORKAGE IS $25 FOR THE FIRST 750ML BOTTLE. 50 each SUBSEQUENT BOTTLE, THREE BOTTLE MAXIMUM. Mauro Vergano Vermouth, Piedmont, Italy. Lillet Blanc Bordeaux, France. The Dark and Stormy.
habutextiles.com
trunk show - the websters | www.habutextiles.com
http://habutextiles.com/node/1758
Trunk show - the websters. Submitted by habuAdmin on Tue, 2015-04-07 19:32. Trunk show - the websters. HABU TEXTILES OFFICE WAREHOUSE. At] habutextiles [dot] com. 2016 Habu Textiles LLC. Designed by Vanessa Yap-Einbund. HOW CAN WE HELP?
habutextiles.com
New | www.habutextiles.com
http://habutextiles.com/new
We can hardly keep up with this actually. New yarns, new knit designs, new textiles, new… Please come back as often as you can. We keep adding. HABU TEXTILES OFFICE WAREHOUSE. At] habutextiles [dot] com. 2016 Habu Textiles LLC. Designed by Vanessa Yap-Einbund. HOW CAN WE HELP?
artculinairemagazine.com
CONTRIBUTORS | Art Culinaire
https://www.artculinairemagazine.com/contributors
SIGN IN / REGISTER. BACK ISSUES 42-110/BEST OF BOOKS. BACK ISSUES 42-110/BEST OF BOOKS. We’re fortunate to work with the most passionate, creative, clever, witty, and poignant storytellers. Co-Publisher and Editor in Chief Carol Newman’s. Co-Publisher and Director of Operations Lars Ryssdal. Art Director Marina Stevens. Check out Marina’s website. Check out Barb’s website. Check out Andrea’s website. Check out Chad’s website. Check out Greg’s website. Check out Evan’s website. Check out Derek’s website.
artculinairemagazine.com
RECIPES FROM LEGENDARY CHEFS| ART CULINAIRE
https://www.artculinairemagazine.com/recipes
SIGN IN / REGISTER. BACK ISSUES 42-110/BEST OF BOOKS. BACK ISSUES 42-110/BEST OF BOOKS. Featured chefs create recipes just for Art Culinaire. Find detailed ingredients, methods, and plating direction down to the garnishes. Peeled and finely chopped. Strain through a fine mesh sieve. Add salt and pepper to taste. Temper, chill, sheer, swirl, simmer, bloom. There’s a lot of rhythm in a chef’s lingo,. And individual style in a chef’s plate presentation. By Thomas Keller, The French Laundry.