Happy Cinco de Mayo!

Cinco de Mayo

Cinco de MayoAt Pied­mont Gro­cery we are always happy to cel­e­brate a cul­ture with great food! We wish you all a fab­u­lous time with friends and family. And to add to the cel­e­bra­tory air, here is a deli­cious recipe from one of our favorite local Mex­ican restau­rants, Doña Tomás.

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Jesse’s Vineyard Zinfandel

Jesse's Zinfandel

Jesse's ZinfandelRock Wall Winery
These 124 year-​​old-​​vines assert aromas and fla­vors of juicy black­berry pie, choco­late, pipe tobacco, black tea, rasp­berry, and a long spicy finish. Simply delicious.

They call it “big, bad-​​ass Zin” for a reason!

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La Panzanella Artisanal Foods

La Panzanella Croccatini Crackers

La Panzanella Croccatini CrackersMakers of the amazing Croc­can­tini: a uniquely crunchy and deli­cious cracker.

Some­times a cracker can just be a cracker, so yummy that it does not need to be dipped, coated, or topped. La Panzanella’s Croccantini…serve them “as is” and let your guests just break them up.

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Macadamia Crusted Yellowtail with Mango-​​Papaya Salsa

Macadamia Crusted Yellowtail with Mango-Papaya SalsaAloha

As you are reading this, I am sit­ting on the white sand on a beach in Maui, maybe even with a cock­tail in my hand.

In honor of my 40th (Really!?!) Birthday, my hus­band and I packed up the kids and flew to par­adise. There’s really not much more to say about that. It’s pretty rough being here. There’s no laundry to do. No dishes. Food is only avail­able at a number of fine dining estab­lish­ments. Someone comes in and makes my bed for me. The alarm clock never goes off. I’m just not sure if I can take any more of this…Somehow I will try to carry on.

In the mean time, enjoy this island-​​inspired recipe from my classes with Tante Marie. I have used Tuna and Red Snapper for this recipe as well as Mahi Mahi. Sword­fish and Chilean Sea Bass would also work well.   Read more »