Best Things our Staff Ate or Drank (from our shop) in 2012:

Tracy Kellner: Letherbee Gin: Clean, balanced and an all-around great gin for cocktails & G&Ts. Brent & Miriam hit the nail on the head with the flavor profile & especially the price!

Joe Patt: Bodegas Toro Alba 1985 Gran Reserva PX: I fell in love with the dessert Sherry known as Pedro Ximenez (PX) the first time I had it a number of years ago in my wino infancy. There are many great ones that we've carried at the shop over the years, but when I tasted the Toro Alba 1985 Gran Reserva a short time ago it restoked my passion. I'm renewing my vows! (Sorry Tracy.)
The Toro Albala family estate was founded in 1844 and they remain the world's only specialist in 100% single vintage dessert PX. This 1985 vintage is the color of black mahogany with mind-bendingly complex notes of tobacco, cacao, liquorice, coffee, vanilla, nuts and toffee. It's a super-rich and sweet wine with amazing length and surprising brightness from excellent acidity and orange peel notes. Perfect with ice cream, blue cheese and after-dinner conversation. Also works as an antidote for existential angst.

Mary Stover: Spark of the Heart soup mixes: They are easy to prepare and a really good value. Starting with organic beans and spices, you can change these up with meat or chicken additions for heartier fare. Just add a Red Hen baguette with Nordic butter and
you are all set!

Richard Sparks: Burrata: You know that all time favorite meal that goes with you to the desert island??? Well, mine would be a ball of fresh burrata cheese, served with perfectly ripened, off-the-vines heirloom tomatoes, some serious EVOO and salt and pepper. Don’t forget a Red Hen baguette!

Nicole Benjamin: Rush Creek Reserve: Tis the season for Uplands Dairy's to release this incredible cheese, so I suggest you snatch up a wheel while you can. This rich, meaty, raw cow's milk cheese makes my heart skip a beat...for real.

Jeff Tabels: Cattrall Sisters Pinot Noir: My apologies to anyone who has had to sit through the story of how I fell in love with this wine. After breaking a bottle in the basement at the shop I got a full snoot full of this wonderful wine. The taste is just as amazing. Well balanced bright juice with a great wet stone spiciness. Mmm, Mmm, delicious.

Anders Erickson: Pleasant House Bakery Royal Pies: What I love about the Royal Pies was the homemade quality to each of them. The crust is tender yet flaky, while the savory fillings (Stake & Ale, Mushroom & Kale, & Chicken Balti) are authentically British while being locally produced here in Chicago. It's no surprise why they sell so quickly.

Lauren Pett: Mess Hall & Co. Ghost Pepper Mustard: I am completely addicted to this
sweet and tangy mustard. I use it on everything- sandwiches, as a dip, even in a vinaigrette.

Rudi Birtler: Monnezza Odds & Ends Pasta: Late one Sunday as I simmered a recipe of white Bolognese from the Italian speaking region of Switzerland, I realized I only I had on open box of Barilla elbows that just wasn't going to seal the deal. I hopped on my bicycle and rolled to just as they were closing to buy a box of 100% durum wheat Italian pasta, the "odds and ends." The unusual shapes, crevices, cracks and holes caught the sauce in all the right places providing bite after magnificent bite. It enhanced a go to recipe I had been making for years and made it even better. I won't use another pasta for this recipe.

Nathan Sohnly: Neal’s Yard Dairy Colton Bassett Stilton: Ok so granted I've barely touched on the tip of the iceberg so far with everything I have to say that so far my favorite thing I've tried at the shop would be the Neal's Yard Dairy Colton Basset Stilton paired with that kick-ass cocoa honey featured at a recent wine & cheese pairing class. I'm going with the Stilton because as someone who still has very minimal exposure to blue cheese, I absolutely loved it! I was pleasantly surprised that I enjoyed it as much as I did only because I've shied away from blue's in the past...too intense at times for me but this particular cheese was the perfect balance of salt, smoothness, and that familiar "blueness" of flavor. That cheese with the honey paired awesome with the Chono Reserva we had (my favorite of the evening)

Meet Your Makers: Marie-Chantal Dalese of Chateau Chantal

The winery and vineyards of Chateau Chantal are located twelve miles north of Traverse City, Michigan on a ridge overlooking both the east and the west arms of Grand Traverse Bay. The Chateau has been designed to blend into the scenic environment and to offer high-quality lodging in keeping with the area's growing reputation for exceptional hospitality. Nearly every part of the property offers stunning views of Grand Traverse Bay, which is divided by the narrow, 20-mile long, Old Mission Peninsula. Chateau Chantal is able to grow vinifera wine grapes because of the influence of surrounding waters, convective air currents, good air drainage and protective snow depths during the winter. Because its geography and microclimate are sufficiently unique, the region has designated Old Mission Peninsula as an American Viticulture Area.

The Begin family, Robert, Nadine and daughter Marie-Chantal, opened the doors of friendly hospitality in 1993 upon the completion of a French style three room B&B, winery and vineyard estates. As of July 2003, the B&B’s circle of friends has grown considerably when a 15,000 square foot expansion increased the total units available to eleven. Located on a 65-acre estate on Old Mission Peninsula, in one of the most scenic areas of the Great Lakes, the B&B provides a unique destination that combines vineyards and winery, a bed & breakfast, winding roads, fresh air and kind company. Views of East and West Grand Traverse Bays, Power Island, and rolling vineyards abound from each window. Focusing on Michigan wines, we produce Riesling, Chardonnay, Pinot Grigio, Pinot Noir, Merlot, Cabernet Franc and other varietals.

Perhaps even more interesting than the magical story of winemaking is the history of the Chateau’s founding couple, Robert and Nadine. Their fascinating tale begins with two previous careers of service to others. As a Catholic diocesan priest for 12 years, Robert worked in his home area of Detroit until a decision was made in 1972 to begin again as a businessman heading a construction business. Nadine had taken a similar path by entering the Felician Sisters in 1950. After earning her Master’s Degree in Home Economics and teaching for 22 years, she too made a decision to seek a different life. Married in 1974, the couple followed Robert’s dream of building a European style winery chateau. Upon completion and opening of the operation, it was clearly evident that the years spent in service to others had molded the Begins into the perfect hosts. Their caring and enthusiastic spirit shines through to every visitor and employee of the Chateau, creating the most special and memorable of visits.

What do you hope to accomplish with your wines?
Michigan wines have some perception hurdles to cross. Not everyone is willing to take a look at the fantastic wines being produced in their backyard, often opting for the traditional Californian and European wines. We are part of the multitude of Michigan wineries creating quality products that are proving themselves in international competitions, with wine writers and sommeliers, and of course, with our customers.

Who is on your “team”?
Our vineyard manager is my husband, Paul Dalese. He is a diesel mechanic by trade from Adelaide, Australia who has learned the viniculture ropes from our winemakers Mark Johnson and Brian Hosmer. We farm all our vineyards on Old Mission Peninsula ourselves, and have an on-site manager in our vineyard in Argentina, Osvoldo Ortiz.

We have a full time staff of about 18-20 people, with a total of about 100 employees that help out at various times of the year, from harvest, to the tasting room, and the Bed & Breakfast.

Mark B. Johnson is Vice President of the Company and also serves in the position of Winemaker. His responsibilities include overseeing the Company's grape growing and wine production and distribution marketing. Mr. Johnson received his B.A. degree in social work from Michigan State University in 1974. In 1983, he received a degree in Viticulture and Enology at the Federal Research Station and Institute, Geisenheim, Germany. From 1983 to 1993, Mr. Johnson was employed as a winemaker at Chateau Grand Traverse, a local winery. His employment with the Company began in 1993.

Brian Hosmer was hired as a Winemaker at Chateau Chantal in 2007. Hosmer was born in Flint, and is a graduate of Michigan State University in Resource Development, he switched his area of study to winemaking and viticulture after several teaching-assistant positions in France, Spain and Belgium -- where he learned to appreciate wine. Brian went through the two-year wine/viticulture program at MSU, and has a Master's degree.

Marie-Chantal Dalese is a marketing and management specialist with unique graduate education in the wine business. She is the daughter of the founder and namesake for the Chateau growing up on the Chateau estate. Her current position is that of Director of Marketing with Chateau Chantal and Secretary for the company. She previously worked with Connoisseur Wines, Inc as an Office Manager/Sales Representative/Marketing Assistant. Prior to that, she worked with Binny’s Beverage Depot in Chicago as a Wine Consultant and Chateau Chantal in various functions. Marie Chantal has a Bachelor of Science in Marketing & Management from DePaul University, Chicago and a Graduate diploma in Wine Marketing from the University of Adelaide, Adelaide, SA Australia. She also completed the Roseworthy Wine Tasting Program in Adelaide.

How often do you come out with new products? Are you working on anything new?
At this point, we need to put the reins on new products! We have about 35 different wines, ports, and spirits that we produce. Our latest is an oak-aged brandy called Cinq à Sept, French for happy hour. We are currently working on harvesting the 2012 crop of wine grapes to create our 35 different products.

Are your products sold anywhere besides Chicago?
We are only distributed in Michigan and Illinois.

Where do you find the inspiration for the products/flavors you select for your portfolio?
We find our inspiration for the style of wines that we make from the grapes themselves. Every vintage year is different and produces variations in the grape’s sugar levels, acid levels, and flavor. We work with what nature provides us, letting the grapes dictate the style.

How do you plan to grow your portfolio?
Our portfolio is complete – we offer a range of wines and spirits from sparkling, dry, semi-dry, sweet and dessert. We have been doing more private label wine for other customers as a way to grow our offerings.

Of all the millions of products you could have specialized in, why wine?
Wine is fruit of the vine – work of human hands! Nothing connects you so well to the land, yet offers such joy to the human palate, and can be enjoyed as a daily luxury.

What is your favorite part of this job?
Wine industry folks are creative, fun, and unique characters to work with – I enjoy every day working in this multi-faceted business.

What is your least favorite part?
Regulation! Running a business that deals in alcohol means you need to get your legal, financial, and regulation skills in order.

What is your favorite story/anecdote that occurred along the way in creating your product?
Our private driveway, which is about a ½ mile long, is named “Rue de Vin,” road of wine, and there’s a good reason for this! When we first moved into the Chateau in 1993, we were making product about a mile down the road in a different warehouse. When it came time to move the tanks and wine into the new facility, it was decided to simply load the 1500 gallon stainless steel tank full of Riesling onto a flatbed truck and bring it up the hill…a very steep hill…in February…in Michigan. What started as a time saving idea, ended up as a greatly dented tank and 1500 gallons of Riesling spilling it’s christening wine all down the road. Hence, it truly, honestly is a road of wine!

November Staff Selection: 10% off Palacios Chorizo

Our Nov 2012 Staff Selection is From Staffer Richard Sparks:


I love the smoky, spicy pimentón (paprika) flavor & gutsy texture just can't be beat. Whether I'm going for a traditional Spanish style dish, or am making a simple recipe with heat & smoke, these little sausages take center stage & rock out!

Start straight out of the package with these cured, fermented & smoked little darlings. Slice them paper thin & add to a plate of boquerones (white anchovies), hunks of Manchego & Drunken Goat cheeses, and a variety of Spanish olives. Don't forget a gutsy Spanish red to go along with the goodies. I like the really earthy ones with a bit of acidity to cut through all that rich, fatty food. There are some fabulous Spanish rosés, too, that would be perfect for a picante picnic!

One of our wine reps taught me a salad that is now a regular part of my table. Slice up thin coins of the Palacios. Sauté them in a pan with about 5 TBSP of rich, Spanish olive oil, perhaps a bit more. Once the oil is flavored & the sausage slices are crisped a bit, remove the chorizo from the pan, retaining the oil. Let the oil cool & create your favorite vinaigrette, perhaps with a bit of Dijon and a sweet, woody balsamic. Mix a salad of fresh spinach and/or other greens, red onion slices, dry-cured olives, some Marcona almonds & toss with the vinaigrette.Top with the chorizo coins and serve!

Here are some other recipe ideas:

**Replace pepperoni with Chorizo on your next pizza.
**Stuff acorn squash halves with ½ cup sausage (Italian, any pork of your choice) blended with ¼ cup chopped Chorizo. Bake at 350 for about 1 hour or until the squash is tender.
**Need a bacon break? Simply replace bacon with Chorizo in carbonara or other pasta dishes, meat loaves, or even collard greens.

Meet Your Makers: Chris Ferguson of Bee's Knees Food Co.

Bee’s Knees Food Co. is a gourmet beer snack company that takes pride in creating snacks that are enjoyed by everyone, but especially craft beer drinkers. We have three year-round spiced peanuts – Chipotle + Lime, Curry & Szechuan. We’ve roasted our products in the West Town area of Chicago since the summer of 2011. We think food & drink pairing is awesome and decided to put recommended beer pairings on our packaging for each flavor we create.

What do you hope to accomplish in your products?
We hope to make people happy. We know how cheesy that sounds, but it’s the truth. When I think back to some of the best moments with friends and family it’s surrounded by food & drink. We hope to play that supportive roll in helping people have fun with friends and family.

How often do you come out with new products? Are you working on anything new?
We are always working on new products, but want to make sure the recipe and flavors we have are just right. We won’t put out a new snack that we don’t love. We do limited release snacks for special occasions or collaborations with breweries. We usually announce our events or collaborations on our Facebook page (www.Facebook.com/BeesKneesFood)

How did you get into this “line of business”?
I was in commercial real estate for 10 years and needed a serious change of pace. I knew I wanted to start some sort of food business. I decided to take some time off and traveled throughout Australia in 2011 when two amazing nights inspired the idea of our company. One evening involved incredible pairings of Spanish tapas with a variety of wines. The second night involved one of the oldest pubs in Sydney, a number of beers & discovering the Ploughman’s Lunch. I thought, “Why can’t we have bar snacks that are high quality and go well with craft beers in America?” So that’s what we set out to do.

What did you do before this?
Commercial real estate for 10 years.

Are your products sold anywhere besides Chicago?
We are in Westmont & also in the process of reworking our website to sell online and ship across the US.

What did you want to do as a kid, "when you grew up"?
When I was very young I wanted to be a Baseball Player or Brain Surgeon. As a teenager I wanted to be an Architect. Looking back though, I know there was a vein of entrepreneurship running through me. I had the typical lemonade stands, but also did garage sales and sold candy to my fellow students at school. I also loaned money, kind of like a pawnshop, to my older brother and charged him interest .

What was the spark that led you to working with food?
I grew up cooking with my Dad and always loved it. He had a passion for it and it definitely worked its way into me. When I was leaving commercial real estate and looking for something that I was interested in, food seemed like a natural answer.

Where do you find the inspiration for the products/flavors you select for your portfolio?
I get my inspiration from other foods and drinks that intrigue me. Our Chipotle + Lime flavor was a recipe that grew out of my love for Micheladas. Our Szechuan flavor is a riff on my wife’s Szechuan Green Beans recipe that I’ve loved for years.

How do you plan to grow your offerings?
We really see ourselves as a beer snack company, not necessarily a “nut” company. We started out with our peanuts because it was a product we could wrap our hands around easily and thought it went so naturally with beer. We have other nut recipes that we are working on, but are constantly looking at other snack food options that we think would go well with a high quality beer.

What do you see as the biggest benefit you offer to your retailers and consumers?
We like to think that we help people have not only a good time by offering a high quality, highly spiced snack, but a great time by suggesting beers that accentuate our snacks flavor.

What is your favorite part of this job?
It’s hard to pick just one favorite. Pretty much everyone we’ve worked with or met through Bee’s Knees Food Co has been awesome. The creativity in crafting our food, our packaging/graphics and writing our blog has been a ton of fun. The flexibility and variety in my day is great too.

What is your least favorite part?
Telling people no

What is your favorite story/anecdote that occurred along the way in creating your product?
The first two doors we knocked on to see if they would purchase our product (The Map Room & Paddy Long’s Beer & Bacon Pub) both said yes to our product. Naively, I thought we’d have an easy time growing and getting into retailers and taverns. While we’ve had more yes’s than no’s, it always requires a lot of hard work and it’s never easy growing.