Every month or so we would like to share with you a recipe from our menu that we really think is great with a beverage pairing that we are digging.


What's the scuttlebutt this month:

Featured Recipe. This time of year is full of great, hearty dishes and Pennsylvania wintry mixes. We think it is perfect for the Roasted Cauliflower Soup that Chef Chizmar gussies up with quail egg and caviar. This was also recently featured in the Morning Call's Living Magazine. Have fun making, serving and certainly enjoying this delectable dish. If you have any requests for other dishes we are happy to share our Chef's wisdom. Just send us an email or give us a call. He has been known to coach a home chef or two through one of their favorites from our menu.

Featured Wine. Right now we are loving the 2004 Hugel Pinot Blanc. It is an Alsatian wine that we find pairs quite well with a lot of dishes, and it did not fail us with the soup.


Other things going on here at Bolete:

We are making our first recipe of home made bitters for your cocktail pleasure. They should be ready by 3.1. Also, dissatisfied with the cocktail onions we have found on the market, we have pickled our own. Viva la Gibson.


Favorite Culinary Finds in the Valley and beyond:

Bacon of the Month Club. For all of you as in love with the beauty of bacon as we are, this one's for you. Available through www.gratefulpalate.com, you have the option of one or two bacon deliveries a month. A fabulous new bacon from around the United States will arrive at your door, along with an adorable welcome package. The perfect gift for the carnivore you love. It has been the Chef's favorite Christmas present for two years running.

The Burger at Pistachios. Our new favorite Monday lunch spot for their Wagyu burger. It is great with anything you can fit on it — cheddar, bacon , sautéed onions, mushrooms. Yummmmmmy. And the fries are no second fiddle, either.