Food for Thought — #madisonwi

Razzle Dazzle with Raspberry Balsamics

Posted by Alayne Gardner-Carimi on

Razzle Dazzle with Raspberry Balsamics
vomFASS Raspberry Balsamics can bring a brightness of our menus, make our palates sing and refresh our souls. It’s not just in sweet dishes that these fruit balsamics transcend. With their superior acidity and fragrance, they go well with rabbit, duck, and venison, and are delicious with goat’s cheese, crumbled camembert, or beetroot.

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Special Irish Spirits

Posted by Alayne Gardner-Carimi on

Special Irish Spirits
Whether enjoyed neat, on the rocks, or in cocktails, Irish whiskey embodies the spirit of St. Patrick's Day, offering warmth, conviviality, and a taste of Ireland's heritage.

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Leaping Roses!

Posted by Alayne Gardner-Carimi on

Leaping Roses!
Highly valued for the unique floral notes, roses are used to enhance a wide range of dishes, including desserts, sweets, beverages, and even savory dishes like rice pilafs or meat dishes.

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Edible Sunshine

Posted by Alayne Gardner-Carimi on

Edible Sunshine
No time to zest? Adding the spritely flavors of citrus across your palate is easy with vomFASS citrus oils, vinegars and spirits!

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When a Rose is not a Rose...it may be Rosemary!

Posted by Alayne Gardner-Carimi on

When a Rose is not a Rose...it may be Rosemary!

Do the Dew Rosemary — the scientific name for its genus is Rosmarinus — comes from the Greek ‘ros’ and ‘marinus’ (“dew of the sea”), named for its origins in the Mediterranean. Did you know that rosemary is a member of the mint family, along with lavender, sage, basil, and oregano? An evergreen herb with a distinctive aroma, rosemary has been used in cooking, medicine, and cultural practices for thousands of years. Versatile Rosemary is a highly versatile addition to your culinary crations. Its leaves, flowers and oil used in everything from roasted meats and vegetables, sauces, and stews to herbal butters, breads, and tea....

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