Hey everybody! It’s Molly from my name is yeh here. I hope you’re all enjoying the new year so far! I have to admit that usually around this time of year, I get some post-holiday blues. I call them the Januaries because January is kind of like the Monday of months, amiright? I usually try to conquer the Januaries with some fun and goofy made-up holidays and parties. First up this year was a whole party devoted to my all-time favorite food, macaroni and cheese. I made some basic cheddar mac and cheese, put out a ton of tasty mix-ins and toppings, and then my friends and I made our own personalized macs in mini cocottes. Mine had hot dogs, everything bagel seasoning, sriracha, and ketchup. While they baked, we sipped on Kendall-Jackson AVANT Red Blend and discussed all of our favorite mac and cheese toppings. By the time the mac was ready, we were so hungry that we scarfed it down and then went back for seconds. It was such a tasty party!
For more photos from my party and tips to have your own mac and cheese party, check out my blog post about it.
Fun mix-ins and toppings, such as: cut up hot dogs, everything bagel spice, other spices, sriracha, ketchup, broccoli florets, peas, chopped bell peppers, bacon, bread crumbs, more shredded cheese, etc.
Preheat oven to 375.
Cook pasta for one minute less than the directions on the box say. Drain it and set it aside.
In a large saucepan, melt the butter over medium high heat. Whisk in the flour until combined. Slowly add the milk and whisk constantly until it begins to thicken. Add the cheese and whisk until it melts. Season with salt and pepper. Reduce heat to low.
Have your guests dish up pasta, cheese, and any mix-ins of their choosing into oven-proof dishes. Top with breadcrumbs and/or shredded cheese, if desired, and then bake for 15-20 minutes, until the cheese is bubbly and the tops are slightly browned. For more color, run them under the broiler for a few minutes.
If you don't have small oven-proof dishes or you simply want to forego the baking step, feel free! Just remember to cook the pasta fully, rather than leaving it super al dente, so that it's ready to eat immediately.
For more amazing recipes, keep up with us on Pinterest.
Beginning in 2012, we have focused on developing more onsite solar electricity generation. By the end of 2015, we will have installed 7 megawatts (MW) of solar electricity across 9 of our sister wineries which is enough energy to power 1,400 California homes! This will make us the largest solar producer in the wine industry and will offset ~50% of our companywide electricity usage.
Since 2008, we have reduced the baseline water use in our wineries by 49%. Each year since, we have saved nearly 9 million gallons of water. This is equivalent to 180,000 bathtubs full of water!
We always aim to reduce or reuse materials used during our production processes, and as such, 98% of all materials used on our bottling line are recycled or returned.
The story isn’t over. We are proud to announce that as a next step, we will be publishing our first ever Sustainability Report this spring to build upon this case study and to share our goals and progress moving forward.
What exactly is a Sustainability Report?
A sustainability report shares information about an organization’s economic, environmental, and social impact performance. This reporting helps companies measure, understand, and communicate their sustainability efforts in addition to setting goals for continuous improvement for the future.
Why does any of this matter?
We will be able to fully understand our impacts as an organization, with a particular focus on water, energy, waste, transportation, and social/community, and hold ourselves accountable towards achieving 5-year goals in these various impact areas. We will then be able to share our progress towards achieving these goals, and take credit for all of the hard work we commit to each year.
This report will help create transparency in the steps we are taking towards greater company sustainability and will allow us to share our progress towards meeting our goals with those who interact with our business year after year. This story is important to folks who buy and drink our wine, like you! Furthermore, this story is a core part of our family business and our legacy. We look forward to sharing our progress with you and for all of the great things ahead. Stay tuned!
Steve Heimoff is one of America’s most respected and well-known wine writers. The former West Coast Editor for Wine Enthusiast Magazine and a contributor to Wine Spectator, he has also authored two books on the subject of California wine, including “New Classic Winemakers of California: Conversations with Steve Heimoff,” published in the fall of 2007.
Learn more about wine and keep up with us on Pinterest.
Forget everything you’ve ever thought about oysters–that they must be eaten raw, that you’re too weak to shuck them, head to your favorite local fishmonger, open a bottle of wine (before you even start cooking), and let’s bake some oysters!
The reason you should open the bottle of wine–here, K-J AVANT Chardonnay, whose body and hint of fruit-forward flavors goes so well with the roasted tomatoes and the seafood (if you like your oysters raw, then you’ll want to pair those with the Kendall-Jackson AVANT Sauvignon Blanc — it pairs so perfectly!) –is that you’re going to have to teach yourself to shuck oysters at home. This isn’t hard, but it could take a couple of attempts. Here’s a demo of how to shuck an oyster. Don’t get frustrated! Once you get one oyster unhinged, it all becomes kind of fun.
Oh, and while you’re carefully shucking, you’ll also be roasting whole peeled tomatoes from a can so that they turn jammy and sweet and nearly taste like summer. Make extra if this sounds delicious to you: you’ll want them on pasta and sandwiches, not just on oysters.
Anyway, if you’re shucking-challenged, your time is still not wasted.
The shucked, tomato-topped, butter-gilded oysters then cook on a bed of salt. That helps keep each shell upright and all the juices, which taste like the sea, inside.
When they’re done, you’ll see the tomatoes becoming even more jammy, and the oysters curling up off the sides of their shells.
That’s the time to pour new glasses of K-J AVANT Chardonnay and dig in.
Just a few ingredients turn oysters into an addictive and festive dinner party appetizer. This recipe is easily doubled or tripled to serve a crowd.
One 14.5 ounce can whole peeled tomatoes, juice drained and reserved for another purpose, like making a Bloody Mary
3 cloves whole garlic
2 tablespoons olive oil
6 oysters, shucked
About ¾ cup kosher salt
2 tablespoons butter
Lemon wedges for garnish
Preheat the oven to 400°F. Combine the tomatoes, garlic, and olive oil in a small pan, then place in the oven. Roast for about 45 minutes, until the garlic is golden and the tomatoes are blackened in places. You'll only use 1 or 2 tomatoes in this dish, so reserve any extras for eating on crostini or mixing in with pasta.
Turn the oven to broil. Take a 9-by-9 inch baking pan and arrange the salt in the bottom. Place the oysters in the salt, using the salt to support them so they don't fall over and lose their juices. Mince two of the whole tomatoes and dollop them on top of each oyster. Cut the butter into little wedges and scatter them on the oysters.
Place on the top level of the oven and broil for about 6 minutes, until the oysters have shrunken a bit and the edges are brown. Serve immediately on a plate garnished with lemon wedges.
For more amazing recipes, keep up with us on Pinterest.
We are honored to be recognized for our sustainability efforts. We are a member of the EPA’s (Environmental Protection Agency) Green Power Leadership Club and a past recipient of the prestigious Green Power Leadership Award for our performance in energy conservation and renewable energy use. Other recipients included Intel, Google and the City of San Francisco.
Each bottle of Kendall-Jackson AVANT wine is vinted and bottled with 100% certified wind energy. Learn more about our sustainability efforts at KJ.com/Sustainability