Belle Isle Ruby Red Grapefruit Moonshine combines gold medal winning moonshine with real ruby red grapefruit juice. The result? A mouth watering infusion with huge grapefruit notes on the nose and an even bigger rush on the tongue. The organic corn-based, premium spirit adds an extra hint of sweetness, perfect for sipping alone or in your favorite cocktail. Belle Isle Ruby Red Grapefruit Moonshine is the perfect addition to any summer cocktail. It is outrageously easy to mix into any beverage when you're looking for fresh, bright flavors. Infused with responsibly sourced grapefruit, no artificial colors or sweeteners are ever used. Belle Isle Moonshine is made from a base of 100%organic corn, though bottled at a lower proof than classic moonshine. Texas grapefruit gives Belle Isle its's grapefruit expression and springy pink color. Over the years moonshine has gotten a bad rap, but Vince Riggi and Brian Marks are out to spread the good word (and moonshine). So how did this all start? Early Virginia settlers began to experiment with native corn and found it made much better beer than traditional British ale. After a few runs of corn through a still, corn whiskey "moonshine" was born. During the Civil War on Bell Isle Virginia soldiers took a surplus of corn rations and instead of a still, used copper kettles to distill elevating moonshine into a higher quality. Then with the advent of prohibition, what Virginia knew and loved as moonshine became synonymous with all sorts of unregulated, untaxed and impure distillates being distributed illegally. When Prohibition was done the word "moonshine" left a bad taste in everyone's mouth. In 2013, brothers-in-law Vince Riggi and Brian Marks sat down over a drink to talk about their dream of seeing moonshine on the shelf and in the hands of people everywhere. Their moonshine however, would be a premium one using the same techniques passed down from our American ancestors, distilled form 100% premium corn, and made only with the finest ingredients. Belle Isle Ruby Red Grapefruit takes its name from a 540 acre island located in the middle of the James River in Richmond, VA. This tiny island has served as a community hub since the first explorers first came to Richmond. It is distributed in Georgia by Georgia Crown Distributing


Food of Love

Reception food can become boring. Getting married is an event itself and the reception is the second most important event after the ceremony. Food plays a huge part in your wedding day. Make it fun...make it entertaining...turn it into a food savvy event.

There are only so many wedding receptions that a person can attend without it becoming predictable. Believe it or not, I haven't attended a wedding reception that I was not catering in over 13 years. Each reception I cater is different and unique. Food is comfort. It stimulates memories and happiness. 

The plated meal is making a comeback. It needs to be more than just a salad, entree and dessert. Right now, the trend is all about creating a personalized and tradition dining experience...plated. Your guests will appreciate the course by course event. A typical experience would consist of the following.


This course is a gift from the chef, a so called "palate teaser." It's a one-bite or sip tingle for the taste buds. This is usually not on the menu card.


Traditionally, the soup course. But, it doesn't have to be! Put a twist on this course and make it a trio of soup shooters.


Be creative! Add fruits, nuts, cheese and a variety of greens. Have fun with the presentation, implementing  unique vessels. This is the perfect time to introduce bread or lavish crackers with infused butters or EV olive oils. 


This is used as a palate cleanser before your entree. Traditionally the intermezzo is a sorbet. This can be served in so many creative ways and flavors or as a granita. 


With today's health craze, there are so many different choices. Offering a duo of beef or fish is always popular. Be adventurous! Lamb, veal, capon or even bison are great choices.


The wedding cake is always a given. It's becoming more and more popular to serve an alternative dessert to your guests. Individual pies, doughnuts or pastries will make everyone happy. Another idea to consider that is trending right now is the tasting station. 

Food Stations

Food stations are very popular and add entertainment to the mix. Some food stations require action chefs, while others are "take and go." We are offering some wonderful suggestions this time around: chicken & waffles skewered with saw mill, gravy and Anaheim chilies, taco stand tempura, tuna carving station, bbq or short ribs in a jar, truffle mac & cheese in small iron crocks, pickled and raw vegetables in a mason jar, milk and cookies station with liquid nitrogen or sliders served in take-out boxes. Add a twist on your favorite go-to fix such as a "dingle dog," mini pizza, Golden Doughnuts or a bacon station.

Wedding Cocktails

Parties are offering petit bites of menu items, often paired with specialty drinks, mini servings of beers liquors and bourbon. Let's not forget about the beverage station. Speciality cocktails are the trend. His and her drinks, shrub cocktails, classic martinis, craft beers, there are so many different avenues. Signature drinks can be developed by a mixologist based on personal preference and passed as your guests arrive to the reception. Mocktails presented at a separate bar or a make your own station has and will continue to be a hit for all ages. 

Want to try some fun recipes at your next wedding event? Check out these below, provided by Chef Keating. 

Crab Salad


1 lb jumbo lump crab, 4 avocados, 3 oranges,  9 limes, 1 branch cilantro, 2 jalapeños, 2tbsp olive oil. To taste: Ancho chili powder, salt, pepper, mayo and tabasco. 


Pick cilantro from stems and rinse in cold water. Chop half of cilantro and keep half whole. Thinly slice jalapeños in to hold moons. Zest two limes and reserve. Squeeze three limes and reserve juice. Put jumbo lump crab in a bowl and toss with remaining ingredients. Don't over mix or break the crab meat.


Take the avocados and cut in half and remove pit. Use a large soon to remove from skin in one whole piece. Brush with fresh squeezed lime juice. Cut off top and bottom of oranges and limes. Peel rind and pit with knife, cut segments from fruit. Season peppers with salt, pepper and oil. Char on grill and reserve for service. 

Coconut-Cucumber Martini

Rim martini glass with coconut rimmer. In a sheer filled with ice combine: 1 oz. Captain Morgan Parrot Bay Run, 0.5 oz. Crop Organic Cucumber Vodka, 1 oz. simple syrup, 0.5 oz. pineapple juice, 0.5 oz. orange juice, 4 slices of cucumber muddled, 1 dash sour mix, 1 squeeze lime. Shake for 10 seconds and strain contents of shaker into martini glass and serve. 

Captain Morgan's Parrot Bay Rum is a perfect mixer for your spring and summer cocktails. With flavors like coconut, mango, orange, strawberry and pineapple, it is sure to bring the feel of the tropics to your next gathering. It is a great alternative for those who prefer rum over vodka.  Special thanks to Brad Bush, Georgia Crown Distributing Co. 

Event and Food Stylist Jamie Keating, CEC is well known in Columbus, Georgia for his exquisite cuisine and amazing events. He is the owner and chef of the premier catering company, Jamie Keating Culinary, Inc., which manages The RiverMill Event Centre. Let JKCULINARY & The RiverMill Event Centre rewrite the predictable pattern of a traditional wedding reception. It's about the element of surprise, the change up and the unexpected food concepts designed to create a memorable event.

Not Your Traditional Wine Dinner

Do you follow trends? Then consider forgoing the wine and breaking out the bottles of good whisky for your next dinner party.

For as many years as I can remember we have been producing wine and beer dinners for our most valued guests!  A couple of months ago we decided to mix up that tradition and have a Blended Scotch Whiskey dinner showcasing Johnnie Walker flights.  One of my favorite pieces to the evening was having their“Master Distiller” at the dinner to help me best explain what one should be looking for when it comes to characteristics, flavor profiles, temperature varieties and how that effects the taste and the proper vessel to sip out of.  

Personally I am not much of a spirit drinker but, what was intriguing to me most was the difference in taste based on the temperature served.  I knew that this was true with fine wines and Sake but, Spirits?  Here are some examples taken from the Master himself: Johnnie Walker Gold Label Reserve: well-chilled, has a texture like honey
Johnnie Walker Double Black: gently warmed in a hot water bath has an earthy, warmth reminiscent of a warm bread pudding
Johnnie Walker Red: is perfect alone or in your favorite mixed drink.
Johnnie Walker Blue: Serve NEAT with a glass of chilled water taking alternate sips to maximize it’s complexity

Most of the aficionados that patronize my restaurant and event facility do enjoy JW over whiskey stones, aka Soap Stones. The stones are stored in our freezer then we add two to three per glass, based on our guest’s preference, this allows the spirit to chill without the dilution of water. 

Food pairings

Pair smoky with Roquefort.
With sweeter Scotches try a softer cheese such as brie.
For a variety go with sharp cheddar, Swiss, Havarti, and gouda.
Whiskey is a great complement to chocolate, especially dark chocolate. The more cacao, the better or take it to the next level with nuts and chocolate!
Something tangy or tart, like apples or pears, goes well with whiskey. Try to stay away from fruits that contain too much citrus, like oranges — this will mask too much of the whiskey's flavor.
Any Pork products
From ribs to a perfectly roasted loin, or crispy rinds and bacon.  Feel free to add aromas such as rosemary, thyme, Cajun spices and/or fermented garlic to any of the above.


6 each Krispy Kreme donuts
4 each Belgium waffles (or other bread/croissant)
1 quart heavy cream
1 cup granulated sugar
1 tbsp. vanilla extract
10 each egg yolks
Whisk yolks, sugar and extract together. Heat cream to a simmer, and temper into yolk mixture. Pour over donuts/waffles and soak for an hour. Spray a small cast iron vessel or pan with pan release, and fill with bread pudding mix. Bake covered at 350 for 35 minutes and uncovered for 7-10 minutes. Serve with Sauce Anglaise


1 qt. Heavy Cream
1 cup Sugar
12 ea. egg yolks
1 ea. vanilla bean
2 ounces Johnny Walker Black

Bring the heavy cream, sugar and vanilla bean to a boil. Temper the hot cream and egg yolks. Place mixture into the pot and continue to cook on a low heat until sauce coats the back of a spoon. In a small saucepan under your vent hood, flame off 2 ounces of JW Black and reduce by half, reserve till end.  Remember to stir continually while sauce is thickening so it does not scorch.  Strain over water bath then add JW Black (after chilled)

Wine Poached Pears

6 firm Bartlett pears
1 bottle red wine
1 vanilla bean, whole
2 cinnamon sticks
2 bay leaves
2 cups sugar

Peel pears and leave stem intact. In a large pot, bring wine and an equal amount of cold water to a simmer. Split vanilla bean lengthwise and add to wine and water mixture. Add cinnamon sticks, bay leaves and sugar, to taste. Add pears to liquid and simmer for about 20 minutes or until tender.
***Note pears will carry over cook, so pull while the still a bit firm. Cool pears in wine mixture to room temperature. You can refrigerate them in the poaching liquid until you're ready to fill them.

Remove stems from pears and set stems aside. Core pears with an apple corer, leaving pear whole

Fig & Pig Salad
Stilton Cheese Puffs, Spiced Plum Vinaigrette, Wine Poached Pears & Toasted Pecans
Johnnie Walker Double Black Label

Drink Suggestion- Johnnie Walker

Johnnie Walker Red Label was launched in its current form by brothers George and Alexander Walker in 1909, though it had existed as Walker's Special Old Highland Red Label for some years previously. Alexander blended a type of whisky which is more suited to mixing with soda than the heavier, more old-fashioned whiskies, and named it after his grandfather, who had started the family business in 1820. Today it is the world's most popular whisky and is sold in more than 200 markets world-wide.

Johnnie Walker Scottish Whisky is a great way to celebrate any occasion or holiday. It is the most widely distributed Scotch whisky. With many different blends, this whisky is sure to please a variety of palettes. Each bottle has a key feature, and that is the Striding Man logo. Created by illustrator Tom Browne, the likeness was to resemble John “Johnnie” Walker in upscale attire. Diageo, the product’s manufacturer, has created a members club for those who drink Johnnie Walker, called “The Striding Man Society.”

Special thanks to Brad Bush, Georgia Crown Distributing Co.


A classic and popular staple in the world of gin is none other than, Tanqueray Gin, with nearly two million 9-liter cases sold a year. The gin is thought to have been Frank Sinatra’s favorite.

It is known for it’s dry and crisp flavor, distilled twice by adding four botanicals including: juniper, coriander seed, angelica root, and liquorice root that bring this gin to life. It is smooth and well balanced with the lack of citrus, making Tanqueray drier. This provides for a refreshing, tasting gin and tonic and the driest of martini cocktails.

The bottle is just as appealing as the taste. It invites drinkers into history and class of Tanqueray, with the signature read waxed seal on the bottle. It is the official stamp of quality, along with a pineapple feature on the seal, as a traditional symbol of hospitality, quality and discernment. There is 47.3% ABV in the Special Dry Tanqueray in the United States and Canada.

Tanqueray is the leading imported gin, and is one of the most awarded gins. The gin originated in England in 1830 by Charles Tanqueray. Now, Tanqueray is produced in Scotland. During WWII, only one of the stills survived, Old Tom Still. That still was moved to Scotland.

Popular drinks including the tasteful gin including favorites such as the classic gin and tonic, Bramble, Tom Collins, Gin Rickey, and a variety of the finest, dry martinis. Tanqueray is the perfect gin to mix up a refreshing-tasting cocktail or can simply be served on the rocks.

Tanqueray Gin is a product of Diageo, and it is distributed in Georgia, by Georgia Crown Distributing Co.

Tanqueray Dry Martini:

    •    2-4 splashes of Vermouth on ice and strain
    •    Pour 1.25oz of Tanqueray Dry onto ice
    •    Stir and drain into glass
    •    Garnish with olives


Pour 1.25 oz Tanqueray London Dry gin, .75 oz Lemon Juice, .75 oz Simple Syrup, and .25 oz Creme de Mure into a crushed ice-filled rocks glass. Drizzle Mure around inner rim. Garnish with lemon wedge and blackberry.

 Tom Collins:

    •    Combine: 1.25oz Tanqueray London Dry; .5oz Fresh LemonJuice; 1oz Simple Syrup,
    •    Shake and strain and top with soda
    •    Garnish with a cherry and an orange slice.


Explore Your Sixth Sense

Waldorf Salad Cones      Ingredients     1/2 cup walnuts halves, tossed in granulated sugar, 1/2 cup sour cream, 2 Tbsp light mayonnaise, 2 Tbsp chopped parsley, 1 Tsp honey, 1/2 lemon, zest finely grated, Freshly ground black pepper, 2 large crisp apples, such as Granny Smith, 1/4 cup golden raisins (May substitute), 1/2 lemon, juiced, 1Tbsp EV olive oil, 2 cups spring lettuces, trimmed, washed, and dried.    Directions     Preheat the oven to 350 degree F.  Spread the nuts on a baking sheet and toast in the oven for 8 to 10 minutes. Cool and break the nuts up into small pieces.  Whisk the sour cream, mayonnaise, parsley, honey, and lemon zest in a large bowl and season generously with pepper.  Halve, core, and cut the apples into thin strips leaving the skin intact. Add the apples and raisins to the bowl, and sprinkle with the lemon juice; then toss with the dressing.  Toss walnuts into the salad. Arrange in champagne flutes, martini glass or place the salad on the lettuce and serve.

Waldorf Salad Cones


1/2 cup walnuts halves, tossed in granulated sugar, 1/2 cup sour cream, 2 Tbsp light mayonnaise, 2 Tbsp chopped parsley, 1 Tsp honey, 1/2 lemon, zest finely grated, Freshly ground black pepper, 2 large crisp apples, such as Granny Smith, 1/4 cup golden raisins (May substitute), 1/2 lemon, juiced, 1Tbsp EV olive oil, 2 cups spring lettuces, trimmed, washed, and dried.


Preheat the oven to 350 degree F.

Spread the nuts on a baking sheet and toast in the oven for 8 to 10 minutes. Cool and break the nuts up into small pieces.

Whisk the sour cream, mayonnaise, parsley, honey, and lemon zest in a large bowl and season generously with pepper.

Halve, core, and cut the apples into thin strips leaving the skin intact. Add the apples and raisins to the bowl, and sprinkle with the lemon juice; then toss with the dressing.

Toss walnuts into the salad. Arrange in champagne flutes, martini glass or place the salad on the lettuce and serve.

Wine Suggestion

2009 Ferrari Carano Fumé Blanc

Straight from Sonoma County, Ferrari-Carano’s 2013 Fume Blanc the perfect white wine to add to any wine lover’s personal collection. With delicious aromas of white peach, orange blossom, pear, quince, Meyer lemon and mango, this wine is a blend of purely Sauvignon Blanc grapes from Sonoma County. Bright acidity and crisp freshness from the cool, stainless steel tank fermentation combine with the subtle oak character from barrel aging adding body, complexity and depth.

Pair with seafood and poultry dishes or white meats like veal and pork. This wine also goes well with spicy and ethnic cuisines like Japanese, Vietnamese, Thai, Chinese, Korean, Mexican and Southwestern dishes. Special thanks to Brad Bush, Georgia Crown Distributing Co.

The Future of Ice Cream

The future of ice cream is happening right now. Ice cream flavors, textures, and ice cream’s health benefits are ever-changing in today’s society.

When it comes to flavor, ice cream is no longer just about vanilla and chocolate. Flavors like, “salted caramel chocolate pretzel,” “red velvet cheesecake,” and even alcohol-flavored ice cream like “grasshopper” (brandy and crème de menthe) are appearing on grocery store shelves.

Chocolate covered potato chips and popcorn are just a few of the “snack ice cream” flavors that are emerging.

Other atypical flavors like green tea, avocado, ginger and veggie-centric flavors like beet and vanilla ice cream with olive oil and sea salt drizzled over the top are no longer so unusual. Seasonal menus and produce are no longer just for savory items, ice cream flavors based on seasons like hot chocolate mint and sugar & spice evoke memories of the holidays.

In a little shop near the Louvre Museum in Paris, a very strange type of ice cream is being sold. At the counter, customers don’t order cups, cones or shakes; here, they ask for WikiPearls, little donut hole-sized balls of ice cream that are covered in a flavored, protective skin.

“People come in and say, ‘What’s this all about?’” says David Edwards, the mastermind behind WikiPearl and the newly opened WikiBar. It’s a very good question, actually. Much like Dippin’ Dots, the pearl-like ice cream that blew kids’ minds in the ‘90s, WikiPearls is angling to change the way we eat ice cream. But it’s not just frozen snacks that Edwards is looking to revolutionize—the Harvard bioengineering professor has bigger plans than that.

Back in 2009, Edwards and French designer Francois Azambourg began developing a new technology to eliminate packaging from foods. Called WikiCells, the edible soft skins are made from natural food particles that are bound together by nutritive ions.

The goal was to reduce plastic waste while improving human health through portion control and vitamin supplemented skins. WikiPearl is the first commercialized product born from the technology, mainly because ice cream is delicious, and it’s the least weird form his WikiCells could possibly take. “Some products are a more radical departure from what people are used to than others,” he says. “But ice cream and frozen yogurt in the WikiPearl form is really easily understood. It’s sort of very intuitive.”

Three 50-calorie balls roughly equals a cup of Häagen-Dazs ice cream, and so far they come in three flavors: mango with a coconut skin, chocolate with a hazelnut skin and vanilla with a peanut skin. An added bonus: they melt a lot slower than regular ice cream.

Put a few balls inside a specially-designed cooler that’s sold at WikiBar and Edwards says they can last up to eight hours (good news for those of us who’ve been trying to bring ice cream for lunch).

But WikiPearl is really just the beginning for Edwards. He estimates that by this year wiki vending machines, where customers can make their own combinations of filling and skins, should be available to use at the WikiBars. “You could say I want an orange soda with a French fry skin, or whatever it is,” he explains, “And then it’s made there in the machine.” Long-term, he envisions wiki technology in the home where parents could customize the fillings and skins to make their children a package-free lunch. “It’s completely, completely doable,” he says. “And something that we’re working on.”

Of course, technology is nothing without adoption. And the fact is, when you’re used to drinking a soda from a can or eating yogurt from a plastic cup, it’s weird to pop a little food ball in your mouth and call it a meal.

Edwards acknowledges that the adoption curve is going to take some time, but he figures starting with ice cream, yogurt and cheese should lessen the strangeness of wiki-eating. “The reality is we’ve been eating the same way with the same instincts for a very long time, and changing that is not easy,” Edwards concedes. “Even if it makes sense on paper, really changing your habits is a big deal.”

Still, he’s optimistic that the wiki revolution is going to happen– mainly because it has to happen. “Just think, all those little ketchup things or the little mustard or mayonnaise things that are plastic, plastic, plastic. Those should be edible, right?” he says. “There’s so many things to do here.” svm

Ramps Arrival

by Jamie Keating

With Spring just around the corner, the season for many winter vegetables is coming to an end. Chef Jamie Keating shares his recipes for one of his favorite in between season foods–RAMPS!

Nothing announces the end of winter, than the arrival of ramps, one of the many foods that most chefs fantasize and dream about, including myself. 

Ramps (Allium trioccum) are a member of the lily family, which includes garlic, leeks, and onions. Built a little like scallions, ramps have elegant green leaves growing from a richly purple stalk that fades to a white bulb. Below the bulb, roots hang down like dendrites. Ramps are often called wild leeks or wild garlic, and if you taste them you will know why: They occupy a middle ground of flavor, with the sweetness of leeks and the bite of garlic.

Ramps are praised for their health benefits as a springtime tonic, primarily believed to cleanse the blood. Ramps are remarkably high in vitamins A and C, and also boast a significant about of iron, selenium, chromium, calcium and fiber.

Historically, ramps were regarded as a spring tonic in the Appalachians. They are widely celebrated by tens of thousands of ramp lovers who attend numerous ramp festivals every spring. Avoid the deadly lily-of-the-valley, which looks similar to ramps. While ramp leaves have a pungent garlic odor, lily-of-the-valley has no odor.

The season is only a couple more weeks long, but the ramps are still tasty. Check your local farmers’ market or Whole Foods for them. When selecting ramps, look for bright leaves with little to no wilting. The leaves should stand up if you hold the ramp by its bulb. The bulb end should be pure white, and it should either transition straight to green in the leaves, or transition from white to purple to green. Any orange or yellowish colors are a sign that it’s past its prime.

Once you get the ramps home, wash them under cold running water to remove the dirt from their bases. Wrap the ramps in a slightly moistened paper towel, and place them in a plastic bag with a few holes for circulation. The ramps will only last around 3 days, so don’t let them go to waste.

Wedding Tasting

There are many aspects to planning for a wedding—the dress, the cake, the venue—but food is definitely on the top of the list. Chef Jamie Keating shares some of his top choices for the wedding dinner tasting.

Wedding tastings have increased more and more over the past four to five years!  One of the most important things that we tell our future wedding couples is that it would be best for you to come with an empty stomach.  The process is fun and challenging, but at the same time as you will be making the culinary decisions for your special day.

Make a list

Before you begin the conversation with the caterer, put together some initial questions to ask.  Can the caterer accommodate vegetarians, Kosher menus, gluten free options, ethnic cuisine, etc.  Are you interested in passed appetizers, late night snacks or even open to the venue for rehearsal dinner catering needs.

Have a few details in the works

Your wedding date, the venue, possible guests that will need to be attending, start time and any other pertinent information that you may have at this point to help the caterer better understand your wishes and desires.  

6 To 9 Months Before Your Big Day

Set a meeting.  It’s getting serious!  Hopefully by now you and the caterer have discussed back and forth suggestions, recommendations and selections for the tasting!

The Day of

During the tasting we would chart your absolute must haves to what you don’t particularly care for and that is all right as to this is the main reason for the tasting.  We then will take all of the data, along with an idea for the budget, and put together a menu crafted personally for you!  Feel free to take notes and photos yourself, as we will definitely do just that. 

What’s Popular?

Duo entrees for plated dinners. Creative display pieces and vessels. . Having special meals for gluten free or vegetarian diets. . Action stations with Chef attendants and small drinks that accompany the dish.

Sample Tasting Menu

Salads or Starters
Fried Green Tomato Salad with Buttermilk/Pimento Dressings, Warm Bacon & Spinach Salad with Feta, Pickled Onions & Mushroom, Avocado & Arugula with Pimento Dressing

 Braised Short Rib, Horseradish Crusted Dry Aged Sirloin, Petite Filet of Beef, Sauces , Onion Demi,
Fig-Cherry, Madeira, Whole Grain, Forrest Mushroom

Shrimp & Sausage Stuffed  Airline Breast , Confit of Duck,  Herb Rubbed Breast of Chicken & Sous Vide Egg, Sauces (One to be Selected), English Pea, Lemon-Caper, Marsala, Fire Roasted Pepper.

Cedar Plank Salmon with Herb Crumb , Potato Wrapped Halibut, Seared Sea Scallops with Cauliflower and Roasted Fennel, Southwestern Seared Swordfish.

 Napa Cabbage & Grilled Portobello Mushrooms, Sautéed Asparagus & Petite Basil Tomatoes, French Beans & Cippolini Onions, Truffle Potato Croquettes, Eggplant Roulade with Tomato Concasse.,- Risotto (present three styles), Grilled Polenta Cake, Ratatouille of Spring Vegetables,

For the Herb Mousseline(Optional)

4 ounces ground chicken, 2 teaspoons basil pesto, to taste salt, white pepper and paprika. *Fold all ingredients together in a small stainless steel bowl.  Reserve for filling of the breasts.

For the Breast of Chicken

2 tablespoons olive/canola oil blend, 2 skin-on, breast of chicken filet with tenderloin removed, salt and freshly ground black pepper, 1 clove garlic, minced, 1 tablespoon minced fresh thyme leaves, 1 teaspoon chopped fresh rosemary leaves, 1 teaspoon chopped fresh parsley leaves, ½ cup dry white wine, 2 tablespoons butter, unsalted, 1 tablespoon minced fresh chives.

Instructions: Lay chicken breasts skin side down. Add one half of the above chicken mixture atop the inside of the breast. Roll the breast into a roulade using the skin as a wrap. Heat medium size skillet, add in oil.  Season the breast with salt and pepper  and sear on the seam side first.  
Sauté the breast completely and evenly then finish in oven for desired doneness. Top the breast with fresh herbs, allow to rest then slice and serve.

2 each large grade AA eggs
4 each sliced black truffle
2 each round croutons of Croissant or Sourdough bread
To Taste Kosher Salt and Pepper

Instructions: Eggs are cooked Sous Vide in their shell at 62 centigrade for a minimum of four hours.

This Chardonnay is by Crème de Lys, which is a part of Diageo Chateau & Estate Wines.  The grapes are sourced from several vineyards along both the Central Coast and the North Coast. A small amount of Malvasia Bianca and Pinot Blanc were added to the 2009 vintage to enhance the aromatics. The texture is creamy, rich and toasty. Simply delicious. The flavor resembles juicy pineapple and green apple with a pinch of vanilla
This wine is the ultimate me-time treat, great for sipping by itself or with your favorite ladies
 Silver medal winner at the California State Fair Wine Competition
$10 - $15.
Special thanks to Brad Bush, Georgia Crown Distributing Co.