Beth's News, May 25 , 2018


Terre Forti Pinot Grigio

Jasmine yellow in color, this Veneto mainstay has sprightly acidity, and a basket of apples and pears alongside its signature breezy citrus zest.

Positively radiant paired with seafood!

This won't last long at the sale price of only $7.99 so get in here early to taste it.

Langates Barbera d' Alba

The most cultivated and known vine species in Piedmont. Barbera is such a friendly grape. Smooth and round but big and rich at the same time. One of the best food wines on the planet.This one is a beautiful ruby red with an intense bouquet. Right now it is young,fresh with acidity and bright, jammy flavors. I love it! You can also age this one-it will develop nicely in the bottle and get richer as it ages.

On sale for $13.99

I will also open a Soave Classico by Chiaro d' Oriente. Soave is the wine you can count on to pair with anything.Made with Garganega grapes (sometimes a small percentage of Trebbiano di Soave is added to the blend), Soave offers a naturally rich consistency and freshness that is never too biting or acidic. This one has some minerality adding to it's allure as well. On sale for only $12.99. You should stop in and try it if you've never had Soave- I think you'll like it!


Rod and Rifle

Rod & Rifle is a line of whiskeys created in partnership with Wildlife Forever, the nonprofit conservation extension of the North American Hunting & Fishing Clubs, with hunting and fishing motifs on the bottles.

The Blended American Whiskey is sourced from a Tennessee distillery. No neutral spirits are added.

. The Straight Bourbon, made in Tennessee is 70% corn, 25% rye and 5% malted barley. It's aged about 4 years in new, charred oak barrels.

The Straight Rye is 95% rye with 5% malted barley, aged for 24 months.

These are great whiskies at great prices! I will have a taster here who knows his whiskey to share the goodness with you! I hope you can make it!


Smothered Flat Iron Steak with Parmesan Pepper Sauce


1 lb flat iron steak

1⁄2 cup zesty Italian dressing, divided

1⁄3 cup sour cream

4 1⁄2 teaspoons parmesan cheese, grated

3⁄4 teaspoon course black pepper

1⁄4 teaspoon sea salt

2 garlic cloves, chopped

1 large onion, thinly sliced


Pour 1/4 cup dressing over steak and seal in a Ziploc bag. Refrigerate at least 30 minutes or overnight to marinate.

Combine sour cream, 2 tbsp of the remaining dressing, Parmesan cheese, salt and pepper. Refrigerate until serving time.

Heat remaining 2 tbsp dressing and garlic in large nonstick skillet on medium heat. Add onions; cook until golden brown, stirring frequently. Remove onions; set aside.

Drain steak; discard marinade. Cook steak in same skillet on medium heat 3-4 on each side for medium doneness. Place on cutting board; slice crosswise into thin strips. Serve steak topped with sauce and onions.


Yards,one of our most popular brewers, will be in our beerspotlight this week.

A rep will be here on Friday from 4-7pm to share beer with us. Stop in and sample some-

Saison,Brawler,IPA and Jefferson Tavern Ale. These are seriously good beers! No wonder all the employees love Yards!

See you this weekend.

I hope you and yours have a fun,safe holiday!



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