Newton's The Puzzle Tray available at The Nest

Last week, winemaker Chris Millard of Newton Vineyard visited Dallas with artists Stephanie Tharp and Bruce Tharp, PhD., the husband-and-wife team behind the stunning eco-chic Puzzle Tray (just introduced by the winery and currently sold at The Nest). The idea behind this piece, which is as functional as it is beautiful, came several years ago when Newton started to partner with various artists who believe and work with the same principles of sustainability, ecology, and functionality as they do.  

Each year Newton selects one artist (or artist partners as with Stepahanie and Bruce, owners of Materious in Chicago) to join the winemakers for a few days at their Spring Mountain winery in Napa Valley to get a feel for the winery and see what inspiration they find from the Newton story, its sprawling 560 acre mountain top property, and the commitment to sustainability with functionality the winery has had since they started in the late 1970’s.

From the beginning, Newton realized it was simply smart business to work harmoniously with nature, as seen through the way it planted the 112 vineyard blocks around the expansive property which is interspersed with native vegetation to preserve the ecosystem.  This is also seen, or not seen, with the lush garden filled with flowers and herbs outside the visitors area.  For most visitors, this simply looks like an aesthetically pleasing place to sip your Unfiltered Merlot or Chardonnay while enjoying a stroll on a spring day.  In reality, the garden was built on top of the Chardonnay fermentation cave, helping insulate and maintain a cool temperature for energy conservation.  The winery also collects rainwater for irrigation, uses pomace left from grape skins and seeds after pressing for composting, and practices recycling at the winery.  These are all good for the environment, but also act as cost-saving elements that help the winery work efficiently.

With this, Newton Vineyards has long understood that there is as much art as there is science in a glass of wine, and you have to be a smart craftsmen while being a dedicated steward of the land to create balanced, sustainable, vineyard–driven wine.  These same ideas often apply to the creation of fine art, as it is important to understand the principles of science interspersed with skill when molding or shaping a piece of art.

As it has partnered with various artists throughout the years, it has been important to find artists that believe these same ideas. Partnering with Stephanie and Bruce was an obvious and easy match as they both are product designers who practice sustainable principles in their art. Stephanie, an Associate Professor and Program Chair of Industrial Design, also teaches aspiring art students at The University of Illinois where Bruce is an Associate Professor and Graduate Program Chair. They both explore the possibilities and realities of working with these principles in mind within this academic setting.

The Puzzle Tray

In early October, Stephanie and Bruce, along with their two young children, visited Newton and found immediate inspiration for what eventually became their “Puzzle Tray.” The terraced vineyards, 112 individual vineyard blocks, biodiversity, terrain of Spring Mountain, and Asian influences seen throughout the winery and blending of East and West inspired by the Chinese and British heritage of founders Dr. Su Hua and Peter Newton inspired the Tharps created the eco-friendly tray made from Certified Walnut Wood and made in the shape of a “golden rectangle” representing harmony and proportion in the Western culture. The top of the tray is filled with intersecting asymmetrical lines symbolizing a historic Asian motif which creates negative spaces, reflecting the various vineyard blocks throughout the property.  Keeping functionality in mind with design, individual coasters can be lifted out of the space between these lines to be used for snacks, glasses, even a small one to potentially hold salts or spices.  A hidden compartment under one of these coasters even holds a corkscrew, symbolizing the hidden Chardonnay cave under the garden.  Though the piece is also the name of the prized wine of Newton Vineyards, The Puzzle, the name really came from their daughter who looked at a disassembled tray and said she wanted to put the puzzle pieces back together.  Only 112 trays were made as well, symbolizing the 112 vineyard blocks.

Artists Stephanie and Bruce Tharp with Winemaker Chris Millard

The tray is as elegant and beautiful as their unfiltered, hand harvested Newton Vineyards white label wine.  I had a chance to taste through some of the wineries’ latest releases as well, all of which were Chris’ first vine-to-bottle wines with Newton who joined the winery in 2008.

I think the Newton Unfiltered Chardonnay is one of the best from Napa Valley if you are looking for a classic, rich, and well-rounded Chardonnay.  Aged 16 months in partially new French oak, the wine is filled with ripe melon, fig, sweet spice and creamy honey aromas followed by flavors of baked apple pie with cinnamon and caramel.

The 2008 Newton Unfiltered Cabernet Sauvignon balances bold, lush fruit forward notes with complex layers of spice, tobacco, chocolate and toasted cedar.  A wine with structure and balance, that is meant to be enjoyed now, but some aging will enhance some of the earthy and herbal undertones in the wine.

The Puzzle is the ideal example of why so many people love mountain fruit verses that grown on the valley floor.  Made from only the best grapes from hand selected blocks throughout the vineyard, this blend is only made in years where the fruit is exceptional.  The 2008 Puzzle blends 42% Merlot, 36% Cabernet Sauvignon, 14% Cabernet Franc, 6% Petit Verdot and 2% Malbec to create a silky, elegant wine filled with ripe, dark fruit mingled with black licorice, espresso, chocolate and subtle hints of wild flowers.  A beautiful wine to enjoy paired with roast lamb, grilled steaks or even aged cheeses and charcuterie.

Atchafalaya with crawfish étouffée from the Alligator Cafe. Photography by Kevin Hunter Marple.

Cajun food is soul food. There’s nothing better than chowing down on a bowl of gumbo or crawfish etouffee that makes your insides feel warm and gooey – which is exactly how I spent Mardi Gras in New Orleans last year. I ate fried oyster po’ boys and laughed at all the drunk people. I scarfed down beignets at 2 am sitting next to a table of old grandmas wearing inappropriate clothing for their age. And mine, for that matter. Since you can’t get the whole Mardi Gras experience here in Dallas (and let’s face it, who doesn’t like watching debauchery sometimes?), here’s where you should go to get a taste:

Jump for some Cajun cravings

King Cakes- That’s the Cake Bakery is selling King cakes in two flavors: cheesecake and cinnamon. They’re $14 each, 12 inches round, and you should order them three days before you need to pick up. They’ll also make special cupcakes with Mardi Gras colors if you request.

2540 King Arthur Blvd., Ste. 111
Lewisville, TX 75056 Get Directions »
214-402-7355 (phone)

http://www.thatsthecake.com/

Mardi Gras Pies- Emporium Pie Pop Up Shop has a top-secret Mardi Gras special at their test location this weekend. Young piemakers Megan Wilkes and Mary Guantt will also be offering the “Drunken Nut” (bourbon pecan with shortbread crust) and the “Smooth Operator” (French silk chocolate in a crispy pretzel crust). Our lucky contributor, Daniel Walker, is visiting on Saturday, and should be back with a full report.

314 N. Bishop Ave.Dallas, TX 75208
February 18, 20129 am-2 pm
February 19, 20122 pm-7 pm

Gumbo Party- KNON 89.3 FM radio is hosting its 12th Annual Mardi Gras Gumbo Party at Poor David’s Pub this Sunday from 5 to 10 pm. The Alligator Cafe, Offshores Nextdoor, Louisiana Red, Crawdads of Dallas, and Fish City Grill will be vying for the “Best Gumbo of Dallas” title. Gumbo tasting lasts from 5 to 7 pm.

Sunday, February 19
Poor David’s Pub
1313 South Lamar Street , Dallas, TX
5 – 10 pm
$15 – $20

Crawfish Boil- There’s a pre-parade crawfish boil with a side of jambalaya at the Mardi Gras Oak Cliff celebration. Click here for more details.

February 19, 2012 2 pm
Bishops Arts District

Fat Tuesday- Fish City Grill is doing a Fat Tuesday celebration at all locations on Tuesday, February 21st. Get your beads, New Orleans BBQ, crawfish, and shrimp fix inside a festive atmosphere. Plenty of local musicians should be there to jazz up the sound.

If you know some top-secret Mardi Gras food celebrations, write them below in the comments.

Wondering how to send a sweet gift – without going to the store?  Know a college student hungry for snacks before finals or have a homesick Texan who needs a pick-me-up?  Looking for unique ideas for holiday gift giving?  Get ready to ship delicious treats from Central Market – just by shopping on the web!

Oh My God!

Central Market just launched its first eCommerce website to serve customers who think deliciously.  The online store features Central Market gift boxes.

With more than 20 to choose from, there’s something for every foodie out there.  Snacks and Spreads, Tastes of Texas or Central Market Own Brand favorites. For new moms or beauty product lovers, there are bath and baby themed boxes available, too.

The boxes are designed in such a way that gift wrap is a thing of the past.  The colorful, decorative lid is designed with playful messages and slides open to reveal a trove of hand-packed treats nestled safely in ‘sizzle and confetti’ packing.

“We worked with our buyers, who travel the US and the globe to find the best tasting products, to thoughtfully select the items to build our gift boxes,” said Sarah Dyer, Floral & Gift Baskets BDM for Central Market, who worked to select the offerings in each box. “They’re special. No one else can offer our exclusive Native Texan salsas, for example.  Our boxes are really loaded with great products, and very competitively priced, too.”

“Shoppers can shop in their pajamas just a few days before a birthday or holiday because they can drop a box in their online shopping cart and pay online any hour on any day of the week. This is our first store that’s ‘open’ 24 hours, 7 days a week,” explains David Lusk, Central Market’s Chief Merchant.

Each of the boxes can be shipped anywhere in the United States.

Want to browse the goodies now for sale online?  Visit shop.centralmarket.com or head to www.centralmarket.com and click Shop Online to get started.   Every purchase is guaranteed to be signed, sealed and delicious!

ABOUT CENTRAL

The best bartender in Dallas. Photo by Courtney Egelston.

When D named this year’s best bartender in Dallas, we didn’t judge based on who could mix up a drink the fastest or who amazed us with Tom Cruise in Cocktail style tricks. We said Danny Versfelt was the best in town because he’s the kind of guy who will get to know you, beyond just what you’re drinking. Since Danny V. gets to know so many of you, we thought you ought to know some things about him, beyond just how well he prepares your drink.

Where you’ll find him
Al Biernat’s on Oak Lawn. He’ll be behind the bar every Tuesday, Thursday, Friday, and Saturday night starting at 4 p.m. and Wednesday during the day. Picture what you think a friendly Irish Catholic guy with some 25 years of Dallas bartending experience would look like and that’s him. Or just look at his photo.

His bartending mantra is…
That the bartender is the host of the party. Someone told it to him in his second year of bartending and it’s stuck in his head ever since. As the host, he’s got to make sure everyone feels welcome and satisfied. He circulates, making conversation and filling glasses, not for patrons, but for guests.

He’s got more to say.

What he’s going to say to you
He’ll talk a lot about his family—wife and two kids. If you’re looking for advice, his tends to be common sense with a sarcastic bite. When he said he likes to grill every Sunday with his family, I asked if he had any tips. He said, “Have a full tank of gas.” If you asked the best bartender in Dallas what every bartender needs, he’d probably tell you alcohol would be a good thing to start with. His sister (he’s the youngest of six) is a social worker, and they joke that they’re in the same business. Overall, he’s more of a listener. Like any good host, he believes in connecting different people at the party with group conversation.

Is there a song that’ll make him dance on the bar?
No. Maybe 10 years ago, but not now. He does enjoy “Workin’ for a Livin’” by Huey Lewis & the News, but he’s taking whatever the bar is giving.

What’s in his glass
Danny’s a family man, so he gets a tad uncomfortable with answering this question, but he classifies himself as a Jameson and Miller man. Sometimes when he’s grilling steak with his family, he’ll have a casual margarita (on the rocks, not frozen). If he’s out to dinner it’s a nice single malt to impress his wife.

Is there anything he can’t make?
Technically, no. (What kind of bartender would he be if he wasn’t serving what you wanted?) But for one regular, he “can’t” make a Brandy Alexander because he just doesn’t do it right. This is fine with Danny, who doesn’t love having to go back to the kitchen and grab the vanilla ice cream. Like many bartenders, he also doesn’t love making frozen drinks because it’s hard to get the consistency just right. He’ll make it for you anyway of course.

How he spends his spare time
He likes to ride his Harley-Davidson. This year Santa brought him and his son a CR450 and CR70 for dirt bike riding, which they do up around Kaufman. A customer loaned Danny his PR50 (a small dirt bike) for about six months so Danny’s son could try it out, which goes to show the kind of relationship he has with patrons.

How he got his start
About a quarter of a century ago Danny started bartending at the Prohibitioner, which he’s told used to be a true speak easy. Apparently when they knocked down a wall in the West End’s Stark Club, they found the place. He was there while it was like a New York style disco with big bands playing every night. He can’t hear very well because of that. Danny’s worked at a lot of places around town and likes the Loon, a cold, dark bar that serves an honest drink. But his first go around as a bartender came from his family’s annual Christmas Eve parties, where at 13 years old or so he was serving up vodka sonics for the neighbors.

What he thinks of being named Best Bartender
He’s flattered. And humble. And realizes that now the regulars that have been coming to him for years know his last name. Now what can he get you to drink?

Given that the NTFB serves 307 agencies in 13 North Texas counties (and that 94 cents of each dollar raised goes directly towards hunger relief) the second-hand benefits will be felt all over this part of the state.

For more info about the program or to purchase gift certificates, visit Spoiled for Good and start putting your self-indulgence dollars toward the greater good.

Gentleman Jack Rare Tennessee Whiskey
Tasting and Bottle Engraving
Wednesday, December 22^nd,  5pm – 8pm
Sigel’s - Uptown (3209 N. Fitzhugh)
“Personalize your Gift this year”
Holiday Special – $27.99 , Reg.  31.99

Knob Creek Bourbon
Custom Bottle Engraving
Thursday, December 23^rd, 6pm – 8pm
Sigel’s -  (57578 Greenville Ave.)
“make your gift unique with a custom engraving”
Holiday Special – $29.99, Reg. 33.99

Grey Goose Vodka
Tasting & Bottle Engraving
Thursday, December 23^rd, 1pm – 4pm
Sigel’s - Addison ( 15003 Inwood Rd.)
“Custom engrave your holiday message”
Holiday Special – $28.99, Reg. 33.99

As Andrew Chalk noted yesterday, there are some great bubbly options available just in time for the holiday. And, as we are just days away from Christmas, a few more days from the new year, now is the time to add a little extra skip to your step, tingle to your nose, celebration to your glass.

If I can’t find Segura Viudas pick up the Brut black bottle of Freixenet. A rich and vibrant bubbly usually retailing for about $11.  Freixenet is one of the oldest Cava producers, blending the traditional Cava grapes with a solid balance of acidity and crispness, made in the traditional method with the second fermentation of the wine to create the bubbles in the bottle.

Anna Condorniuwas the first Cava house to use Chardonnay in its bubbly, with the Anna de Condorniu Brut using 70% Chardonnay blended with 30% Parellada. The Chardonnay really shines in this Cava with distinct apple, peach and tropical fruit aromas, and palate that balances the acidity of the fruit with the dry flavor profile. This is a subtle wine, easy to drink and a clean finish.

On a recent visit to Mumm Napa I tasted a magnum of their Brut Rose, side by side with the traditional 750ml bottle. The magnum was aged 6 years vs. 18 months for the 750ml, which was most evident in the light pink color and elegant aromas of rose petal, strawberry and toast, and available now for a special holiday discount if ordering directly through the winery.

Nina Franco Rustico Prosecco DOCG from the Veneto region of Italy is an elegant, creamy bubbly with light floral aromas and a fruit forward, vivacious palate. Prosecco is popping up on more and more bar menus lately, and some can be a little too fruity for the palate, but this one blends the fruit with creaminess nicely. A great aperitif, or starter wine with shellfish, salads or a risotto with green peas, asparagus and lots of Parmesan.

If you want the bubbly sensation, but just don’t go for sparkling wine, run to your local supermarket and pick up a bottle of 7Up Pomegranate Antioxidant soda. Only available through the holiday, I was surprised how much I liked this. The perfect cocktail to make is the Cheersicle with 6 oz Pomegranate 7Up and 1 oz vanilla vodka served over ice. Fruit forward soda that is surprisingly subtle in sweetness, nicely representing of the actual fruit flavor. And as soda goes, it is good for you!

If you are going to blow it out this year with a big bottle of bubbly, try the 2002 Piper-Heidsieck Pure. Vintage specific fruit from one of the oldest, yet forward thinking, Champagne houses in France. Elegant and interesting, a solid blend of classic Champagne gapes of Chardonnay, Pinot Noir and Pinot Meunier. Hints of berry and fresh baked bread fill the palate with elegant flavors of sweet peach, melon and apple on the palate. It is not the least expensive thing you will find on the market, but it is definitely special.

Swing by Whole Foods’ wine bars this afternoon to sip Texas Hill Country’s Duchman Family Vermentino at $3 per glass (regularly $4.50) and Montepulciano at $5 per glass (regularly $7.50). The wines have been kegged (an eco-friendly process which keeps 26 bottles from being corked, packaged, labeled and transported) exclusively for Whole Foods Markets and will be served from 4 to 6 pm at the new wine bar at the Highland Park store (4100 Lomo Alto) and from 5 to 7 pm at the Park Lane store (8190 Park Lane). Duchman Family winemaker David Reilly will sign bottles from 4 to 5 pm in Highland Park and from 5:30 to 6:30 pm at Park Lane.

On Saturday, stock the bar with Whole Foods’ one day wine sale.  A six-pack of Whole Foods’ Top 10 Holiday wines will run you a mere $49.99 (and makes a great gift). Each Perfect Bundle includes:

Chalone Vineyard Sauvignon Blanc
Römerhof Riesling
Estancia Pinot Noir
Bubo Old Vine Zinfandel
De Chanceny Crèmant de Loire
Bodegas Castaño Hécula Monastrell

Tracy Rathbun and Lynea Fearing

Last night Tracy Rathbun and Lynea Fearing welcomed a chic gathering of Dallasites to their new culinary space and entertainment venue, DUO, just a few doors down from their Asian Fusion hot spot, Shinsei.

Over cocktails featuring Coole Swan Dairy Cream Liqueur and abundant appetizers including California rolls, vegetable rolls, fish tacos with avocado and soft egg custard served in the shell with truffle and maple syrup, guests mingled around the well-designed room filled with everything from furniture, to plate and glassware, to knives and kitchen gadgets, and food products by none other than husbands Chef Kent Rathbun and Chef Dean Fearing.  (I heard a rumor recently that you can’t get Chef Dean’s bottled tortilla soup at Central Market anymore, you have to get it at DUO now.)

Jump for joy and pictures.

Chef Kent Rathbun shows Gary Cogill his favorite knife, for sale at DUO

The space is warm, elegant and fantastic.  Unlike anything we have in Dallas.  It reminded me of a cozy Eataly, Mario Batali, Joe Bastianich and Lidia Bastianich’s foodie extravaganza in New York, just not as big.

The venue is also ready to host cocktail parties and gatherings, as DUO includes a professional grade kitchen and their helpful staff is able to handle the food, wine, flowers and setup.

And, Chef Kent told me to expect chef taught culinary classes after the first of the year…hoping for a knife skills class personally.

Click here for even more great photos from the event.

I wish I had written the Art and Design of Contemporary Wine Labels.  I have so many friends that I know that buy wine solely based on the label….red or white, bold or soft…doesn’t matter. If they like the label they will buy it.  Which also shows you how far opinions have changed from the very Old World, European style with a chateau adorning the label.  Does it mean that wine in a bottle with a flashy label is bad? Of course not, but it may mean the winery owner is a bit more adventurous.  Tanya Scholes takes you through the whole process of how a present day label is really created.  

Food and Wine recently published a cookbook Reinventing the Classics, with step by step guides for over 100 classic recipes with a modern day twist, and spot on wine pairings. I am a bit of a pretzel girl, so the pretzel crusted crab cakes were a hit in this house, as was the red snapper with citrus and fennel salad.  Healthy, easy and delicious.   

Matt Kramer on Wine, A Matchless Collection of Columns, Essays and Observations.  A witty gathering of some of the wine writers favorite stories with the ultimate focus to demystify wine and remove any pretentious stigma, and do it in a very amusing way.  He knows what he is talking about and brings his life experiences, along with years of tasting, into play throughout the book.  A solid read for a wine lover.

Speakeasy, Classic Cocktails Reimagined from New York’s Employees Only Bar.  Employees Only was recently ranked one of the top 10 best mixology bars in the world, and partners Dushan Zaric andJason Kosmas (now with Bolsa in Dallas) blended their talents into creating a book to help you jazz up classic cocktails with fresh ingredients used seasonally.  Dallas is fast becoming one of the best cocktail cities in the country, this book is a great guide to get you thinking outside the box when crafting cocktail combinations.

Historical fiction is one of my favorite reads, add in bubbly and it is a best seller.   Though not a new book this year, Widow Clicquot: The Story of a Champagne Empire and the Woman That Ruled It, is a great read of a woman who did the unthinkable for the time - thought for herself, worked for herself and grew an empire by herself, and did it with impeccable style and grace.

Big red wines are always a hit around our house.  2007 is considered by many to be one of the best coming out of Napa in years.  I am still a fan of the 2006 though – a little earthier, maybe slightly more tannic, but should age nicely over the next few years leading to velvety smooth, bold reds perfect for holiday feasting.  A few favorites from both years have crossed my palate recently, including:

Robert Mondavi Cabernet Sauvignon Reserve 2006 - Though a lot of Mondavi is large production created in large production style.  The Reserve is special, hand harvested in small bins to protect the integrity of the fruit, hand sorted, fermented in oak tanks after gentle pressing, 18 months of aging in 100% new French oak, this Cab is elegant and timeless.  Right now cherry, plum and licorice exude from the wine, but give it a few years in the bottle and leather and earthy aromas should shine through this elegant wine.

2007 Beringer Private Reserve Cabernet Sauvignon- Beringer too has many larger production wines, but this Reserve is a solid representation of why Napa Cabernet is regarded so well among wine lovers.  With fruit from Spring Mountain, Mount Veeder and St. Helena, the wine displays a definite hands off approach, with terrior really being at the forefront, allowing the earth to shine through.  Definitely a prominent wine with aromas of currant, eucalyptus and licorice, leading to flavors of dried cherry, blackberry and cocoa. 

2007 Stag’s Leap Artemis- Well balanced, yet intense Cabernet  Sauvignon aged 18 months in French oak barrels, this wine is filled with blackberry, cedar and caramel with slight herbal, spice notes.  A full bodied wine perfect for pairing with your favorite meat or lamb dish, with a long finish to bring you back for more. 

2006 Franciscan Magnificat- A blend of predominantly Cabernet Sauvignon, with Merlot, Malbec and a hint of Petit Verdot the 2006 Magnificat is a luxurious blend of Napa Valley fruit.  Subtle aromas of vanilla, clove and cinnamon exude from the crimson wine leading to flavors of black cherry, anise and mocha.  Rich and concentrated, this full bodied wine lingers on the palate with a subtle finish. 

Edge Hill is one of the oldest Napa Valley wineries, started in 1867,  producing highly rated wine, notably their blend of primarily Zinfandel with Grenache, Petite Sirah, Cabernet Sauvignon, Carignan and Mourvedre.  An inky purple color lures you in, as does the robust berry aroma.  The flavor is filled with blackberry, raspberry and peppery spice.

Austin Hope’s 2009 Syrah is still a bit young, but has the powerful Syrah profile that many, including me, love. From Paso Robles this Syrah is made with loving care by its namesake owner who, though he makes a handful of different wines, this Syrah is really his signature.  Small production and aged 12 months in 100% new French oak barrels, the wine is filled with smoky, nutty aromas and bright fruit. 

If you are more inclined to look outside California I just tried a fantastic wine from Li Veli.  On a 128 acre property in the Salento region in Puglia, Italy the Flavo family creates big Italian wines from grapes prominent in the region – mainly Primitivo, Negroamaro and Aleatico.  Their wine is powerful and distinct, highlighting the old world character of the region through very modern techniques.  The Primonero Salento IGT is a blend of 50% Primitivo/50% Negroamaro, with floral and bright fruit aromas opening up a palate filled with sweet spice like cinnamon and nutmeg, red cherry and berry.  Some people find Italian wines to be too acidic for their palate; this one is surprisingly smooth with balanced acidity and tannins.   

2007 Klipsun Vineyard Cabernet Sauvignon from Seven Hills winery in Walla Walla, WA.  Washington State continues to grow their presence on the great wine maker scene, and this one from Seven Hills is a good reason why.  Reasonably priced, yet still small production, this Cabernet is filled with herbal, spicy aromas with dried cherry and cranberry and warm cherry pie flavors with a hint of coffee. 

I was at a dinner party the other evening and had an incredible Tempranillo from Spain, 2004 Bodegas Aalto Ribera del Duero.  A powerful, earthy, peppery wine filled with berry, herbal and steely mineral flavors.  It needed a few hours to open up, but wow, when it did it was impressive.

There are so many new flavors, reads, mixers, wines, spirits and liqueurs that have popped up this year that are perfect for gifting to your sweetheart, friends, siblings or in-laws that you want to make a good impression with.  There are too many to include in just one post, so here is are a few spirits perfect for gifting.  Some ideas were sent for editorial consideration, some I just love.

Deep Eddy Sweet Tea Vodka - I have written about this special vodka a few times since the Austin based product came out earlier this year.  I still think it is one of the best flavored vodka’s on the market, and spices up a good ’ole glass of iced tea, something any Southern girl will like.

Frozen Ghost Vodka - The Ghost of Christmas past, present or future won’t haunt you when you are drinking Frozen Ghost Vodka.  Inspired by Canadian farmer ”Tobias” who haunted his murderer neighbor whopushed him into his profitable spring.  The spring froze, Tobias died and subsequently haunted his murderer into confession.  Good story, but mainly, great vodka.  Clean vodka, distilled 5 times with equal parts Canadian rye and wheat grain.  Mix it with Red Bull and enjoy a Poltergeist. 

There are many kinds of tequilas on the market, but I tend to turn to Partida Anejo for sipping, though their Blanco is great in a margarita also.  The Anejo is aged 18 months in former Jack Daniels barrels giving it a caramel, copper color, with citrus zest, dried fruit and nutty aromas and silky smooth mouthfeel and flavors of honey and butterscotch. 

For your Entourage fans, you have to get them the Avion Silver Tequila.  Small batch distillation, and slow filtration gives this tequila clean, mineral rich flavors pairing perfectly with your favorite mixer, or over ice with heaps of fresh squeezed lime.     

The Macallan 18 – enough said.

For only $110, your loved on will receive:

• A customized certificate of adoption (in a hard-cover display holder, no less)
• An informational brochure and welcome letter
• A photo of the adopted tree, tagged with the recipient’s name and the adoption year
• And, come spring, three liters of extra virgin olive oil from the adopted tree

The adoption expires after 12 months, just in time for next year’s holiday hubbub.

Visit www.treolive.com to knock out your whole list in no time.

Though I personally love going into Spicer’s to see what he has special that day (especially when it is truffles); now I have the opportunity to do that online.  And, while I am buying my fresh greens and lobster mushrooms from Spicer, I can buy Rogue Creamery Caveman Bluefrom Scardello’s, a tenderloin from VonGeertsem Butcher Shoppe, Texas Olive Ranch Olive Oil from Flavors From Afar, Cuatro Leches cake from La Duni and fresh jam from JJ&B. 

All will be gathered and delivered to your door for a small delivery fee.  I did some research and it looks like the delivery charge stays pretty constant whether you buy from one store or all the stores.  You will have a handful of options on delivery time/date as well, especially since they want you to be at home to receive the delivery.  (Cuatro Leches cake doesn’t need to sit out on a porch…both for melting issues and hungry neighbors.)  And they are just delivering to a handful of Dallas zip codes for now, but that will likely grow as they do.  Though still young, the concept is great, and their partners are top notch.  Certainly something  if you want to support our local Dallas businesses selling local products, but don’t have time to run all over town.