Last week I shared my Cabernet-crusted Chile Rellenos and promised to tell you more about a fascinating new product: Cabernet Wine Flour. I was uber excited that this modern take on my favorite classic Mexican dish received so many compliments and I’m here to give you the scoop on the cabernet flour that inspired it. […]
cabernet pasta
Cabernet-crusted Chile Rellenos
On Monday night, Chef Rachel Klemek of BlackMarket Bakery in Irvine invited a group of Orange County foodies to her kitchen to experiment with sister company Marche Noir Food’s cabernet flour and cabernet pasta. It began with an ecologically creative idea to utilize the skins and seeds of crushed grapes, a byproduct of wine processing, […]