Check out these rehearsal dinner tips.
It’s no secret that we love bacon. We also love love. So, for Valentine’s Day, we’re showing you how to make our favorite kind of bouquet — long-stemmed bacon roses.
Join us before the circus on Friday, January 29, for an evening of fun with the family. We’ll provide the burgers, hot dogs and beer. We’ll have face painting and balloon animals, too. You provide the family.
Event to run at Bottle & Bone from 5:00-6:30. Adults are $10. Kids are free.
Hope to see you there!
Babysitters are expensive. So are restaurants. If you want to treat your sweetheart to the fine quality of dining out (and get credit for slaving over a meal), Bottle & Bone has you covered with our pre-made dinner for two. Throw our steaks on the grill, and we’ve already taken care of the sides and dessert.
Valentine’s Day Dinner for Two.:
Two Bacon-wrapped Filets
Bacon Praline Bread Pudding
Enjoy more time together, and less time wondering what happened to the waiter.
Don’t be intimidated by the size of the roast. Mother nature and the care of experienced farmers ensure that the quality of our rib roasts speaks for itself. Here’s a simple yet proven way to prepare your holiday meal centerpiece:
Coarse kosher salt
Fresh ground black pepper
3-4 Sprigs of fresh thyme, coarsely chopped
5 Large cloves of garlic, sliced thin
6-8 lbs. Standing rib roast, lifted and tied
Preheat oven to 450 degrees.
Make slits in the roast with the tip of a small knife, insert garlic into the slits and in between the lifted bones and loin.
Generously rub the roast with salt, pepper and thyme.
Roast on a rack in a shallow pan for 25 minutes.
Reduce the oven temperature to 350°F and roast for 16 minutes per pound (about 1 3/4 hours), or until a meat thermometer reaches an internal temperature of 135°F to 140°F for a medium-rare center.
Let rest for 15 minutes before carving.
- Around Christmas, my father prepares a beautiful beef tenderloin with a white horseradish cream. (Seriously, I get a little teary-eyed just thinking about it.)
- On Christmas Eve, we eat tacos.
Sure, these traditions might be a little different, but they share something that is near and dear to all of our hearts — food.
The holidays are a time to entertain and show our love for family and friends. In the South, that love is often expressed in food. Whether it’s refried beans or one of the finest pieces of meat available, sharing a meal together matters.
Our gift to you this holiday season is special pricing on roast and tenderloin.
With any of these offerings, you’re sure to delight whoever you invite to the table.
(And if you’re not a cook, you can make up for it by being the person that supplies the beverages to accompany the meal. Bottle & Bone has you covered on that end, too, with a fabulous selection of wines in all price ranges. In my family, we’re all extra grateful for the person making the margaritas each December 24.)
Thanksgiving is the special day each year families and friends gather around the table, give thanks and eat to their heart’s content. While food is often the star of the meal (particularly that Bottle & Bone turkey), we all want to set a pretty table and make sure our guests have a good time, too. Here are some tips and tricks to make this special holiday meal beautiful, tasty and easy on the host.
A quick and easy centerpiece for the table can be a great way to spruce up your dining area. Start with autumn-inspired foliage of your choice from Hobby Lobby. Add different kinds of pumpkins and fall squash from Leaf & Petal. The trick to creating a beautiful centerpiece is making sure it looks good from all sides and using just a few different textures and colors. Use the rule of odd numbers when picking out your materials. This centerpiece uses three kinds of foliage and five pumpkins.
Don’t have room on your table for a centerpiece? Create a smaller decor piece for your buffet or countertop. Use a gold sharpie to decorate a pumpkin with a monogram, favorite Thanksgiving-themed words (ex. thankful, blessed), or allow your guests to write what they are thankful for.
Pumpkins have a long shelf-life but if you are worried that your pumpkins may not last, use a bleach solution (1 tablespoon of bleach per quart of water) in a spray bottle to clean them. Keep them in a cool, dry space and out of direct sunlight. When purchasing your pumpkins, check to make sure they are free of blemishes and soft spots.
For a designated kids’ table, use butcher paper (because we know the value of good butcher paper) as a table cover and leave a basket of crayons on the table. It will save time on clean up and keep the kids busy!
Always check to make sure you have enough silverware, plates, and glasses for all your guests. If you want to save time on clean-up after the meal, consider purchasing disposable dinnerware. There are some very elegant choices available now from “looks like real silver” flatware to these beautiful natural Leafware plates.
And if you’re worried about left-overs (and aren’t planning to consume all those goodies yourself), send your guests home with their very own plate to pare down on extras. Order microwave safe containers ahead of time to save your guests from having to return your storage containers.
From all of us at Bottle & Bone, Happy Thanksgiving to you and yours!
As the season starts to change, and the weather gets cooler, I love to drink slightly meatier whites to help me mentally adjust to the imminent colder winter. I am naturally a fan of summer more so than the cold of winter, but I do love when the seasons start to change. One of the reasons is the heartier food and wine that begins to take a much more prominent place in my diet.
One of my favorites is the Domaine Pichot Vouvray. This Chenin Blanc has a little more weight to it than some of its new world counterparts yet remains very balanced with the acidity you expect from wines in this region. The initial toasted and bready notes on the nose remind me of fall, but the crispness of the lemons and gala apple round out the nose well to let you know it is not quite cold enough to bust out the fur coats.
The creaminess on the palate make this Vouvray a wonderful option with a bone-in pork chop and tomato chutney or with a warm bowl of gumbo.
2-3 lbs. bone-in beef short ribs
1 large onion, roughly chopped
1 rib celery, roughly chopped
1 medium carrot, roughly chopped
2 sprigs fresh thyme
1 bay leaf
3 cloves fresh garlic, crushed
1 cup red wine
5 cups stock (veal, beef or chicken)
salt and fresh ground black pepper