Chef Feker's Parmesan Polenta

Serves : 6-8

Ingredients

• 3 tablespoons unsalted butter

• 2 tablespoons of olive oil

• ½ small onion diced fine

• 2 cloves garlic, finely chopped

• 3 cups whole milk

• 1 cup Fine ground Semolina (or cornmeal)

• 1 cup Parmesan cheese

• Salt and White pepper to taste

Directions

1. Heat a medium-size pot on medium-high heat, add olive oil and butter and allow butter to melt.

2. Sweat the onion and garlic over medium heat until the onion is translucent and the garlic is a light golden brown.

3. Add the milk. Bring the milk to a quick boil and reduce to a simmer.

4. Season with salt and white pepper.

5. Reduce heat to a minimum. Then start whisking constantly and adding the semolina in a slow, steady stream. When the semolina is totally incorporated, keep whisking for another 2 minutes. Remove from the heat.

6. Whisk in the Parmesan cheese. Cover the pot and let rest for 2 minutes.

7. Serve the polenta and garnish with some fresh grated Parmesan and extra virgin olive oil.

8. Get Fekerized.

Gerhard's is the Title Sponsor for Country Boom 2019 in La Crosse

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Country Boom 2019

La Crosse, Wis. (WXOW) – After a popular inaugural showing this summer, Country Boom is looking ahead to next year and they’ve landed a major sponsor.

Gerhard’s Kitchen and Bath Stores of downtown La Crosse announced that they will play a major role in Country Boom 2019. Staff said it might sound like an odd pairing for an outdoor music festival, but having a local sponsor over a larger outside entity allows them to cater the festival to the community.

“Just the overall expertise and presentation and dealing with water, toiletries, that type of thing…” Country Boom President Jon Holthaus. “There’s a lot of cool ideas that we can kind of bring to the table.”

Outdoor festivals often times will go after large companies like a major beer vendor, but there’s a desire to keep Country Boom more of a regional event.

“We’re not going to make a decision because it earns us more money in the short run, or allows us to get more viability on the national level,” Gerhard’s COO Katie Poehling Seymour said. “We really care what happens in Western Wisconsin.”

To keep numbers manageable, Holthaus suggested there may be a cap on how many can attend the festival at one.

Country Boom 2019 is set for July 11 through 13 at the Maple Grove Venues in West Salem. They expect to announce the line-up in 3-4 weeks.

CHEF FEKER’S FRESH HERB AND GARDEN VEGETABLE CRUSTED SALMON

This recipe only needs one pan and it completely customizable to your taste buds. This means that you can use the same topping with other proteins – such as chicken or pork instead of salmon. I also love that everything can be prepped the day before and cooked just before you’re ready to serve. You can also make big batches of the topping and freeze it for future dishes.

Serves : 4

Ingredients

● 2 oz of fresh grated parmesan

● 4 cloves of garlic

● 1 zucchini diced

● 1 yellow squash diced

● 1 small Spanish onion diced

● 1 small carrot peeled and diced

● 1 small roma tomato diced

● 4 oz. if extra virgin olive oil

● Sea salt and freshly ground black pepper to taste

● 1 bunch of fresh parsley – stems removed, then chopped

● 4 oz. of basil – stems removed, then chopped

● 1 fresh lemon zested and then juiced

● ½ cup of plain bread crumbs (if gluten intolerant use corn tortilla crumbs)

Directions

1. Preheat the oven to 400°F

2. Line a large baking sheet with foil

3. In a small food processor add the breadcrumbs, garlic, basil, parsley, lemon zest, zucchini, yellow squash,onions, tomato, carrots, lemon juice, and extra virgin olive oil, and then set it to pulse until the mixture resembles coarse, sticky crumbs.

4. Place the salmon fillets right on top of the foiled baking sheet.

5. Season each salmon fillet with a pinch of salt and pepper

6. Coat each fillet evenly with the bread, vegetable, and herb mixture – really pack it on with your hands

7. Turn oven to broil and place the pan back in the oven on the lowest shelf for about 10 minutes

8. Once the salmon is cooked to your liking, serve with your favorite vegetables and English potatoes.

Getting Started with Technology in your Kitchen & Bath

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How to get smart in your Kitchen & Bath.

Putting smart devices in your home can be intimidating for some people. They may not know how easy it can be to set up or what exactly the device can do. The smart home world is growing more now than ever and it is so easy to get into. With entry level items like a smart socket or Amazon Alexa to more advanced systems like lighting groups and security systems, there truly is a price point for every type of consumer. If your a little wary about getting into a smart product, here are a few tips and available kitchen & bath products to get you started.

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  1. The U by Moen Shower Controller

    This is one of the smartest and intuitive products we carry. The controller is Alexa compatible and also has an app for your phone along with the wall mounted digital controller. With these three avenues to control your shower, you really have the flexibility to start, control & pause your shower wherever you are either with your voice or your phone.

    Tips

    • “Alexa, start post-workout shower” - It will set your shower to the exact temperature you programmed and then alert you when it’s ready.

    • Different programmable presets for different people in your home.

    • If you get hung up with the kids or otherwise after you’ve already started it, just call out, “Alexa, pause my shower”

2. Smart Faucets - Moen Motionsense, Delta Touch2.0 & Delta ShieldSpray

The kitchen is getting smarter and more convenient with every new product rolled out recently. Some of the best in class with setting the technology trends is Moen & Delta. Moen’s Motionsense technology allows you to never touch the faucet if you don’t want to. It is available to have two motion activation spots that you simply wave a hand, pot, knife or puppy in front of it and it turns on. This works spectacular when you have messy or full hands.

Delta offers a more tactile approach to turning on your faucet. You can touch anywhere on the faucet and it will turn on or off. You can tap it with your elbow when your hands are dirty from cooking.

Delta also offers a neat new spray feature to some of their faucets. The ShieldSpray technology allows you to spray down your dishes without it splashing all over you and the sink. The water pressure is still present which helps get off the tougher dirt, but the shield is soft enough to keep the water in the sink.

3. Cabinet & Countertop Accessories

  • Power tower - We carry this neat accessory that can be installed in any type of counter to give your device wielding family power at all times. It’s especially convenient due to it's dual integrated USB ports, so you don’t need to chase down those pesky power bricks.

  • Self Contained Toe-Kick Vacuum - This is for the home that does not have central vac, but wants the convenience of the vacuum in the kitchen. It’s all self contained, so you just change out the bag when it gets full!

4. Robern Vanities, Mirrors & Medicine Cabinets

Robern offers an array of bathroom products that truly make life easier and more enjoyable. They took a look at what most peoples bathroom look like and they found one thing across the board: Clutter. There are so many features and benefits jam packed into these that you have to go check them out on their website or in our store! Here are a few:

  • Integrated Lighting for tasking - available at different lighting temperatures

  • Electrical outlets and USB ports

  • Magnetic storage strip to keep small items organized

  • Magnifying mirror that can be removed and carried

  • Bluetooth audio system with invisible speakers

And finally, KOHLER KONNECT…

Need we say more?

Asian Pasta Salad

INGREDIENTS

  • 8 ounces Linguine pasta

  • 2 green onions, sliced

  • 1 cup matchbox carrots

  • 1 red bell pepper, diced

  • 1/4 cup chopped celery

DRESSING

  • 1/2 cup low-sodium soy sauce

  • 1/4 cup vegetable oil

  • 1/4 cup light brown sugar

  • 2 Tablespoons rice vinegar

  • 2 teaspoons sweet chili sauce

  • 1 teaspoon sesame oil

  • 1/4 teaspoon dried ginger (or 1 teaspoon chopped fresh ginger)

INSTRUCTIONS

  1. Cook pasta in a large pot of water according to package directions. Drain water then rinse with cold water to cool.

  2. Add cooked pasta to a large bowl. Add all the vegetables. Gently toss to combine.

  3. In a small bowl, whisk all dressing ingredients together. Pour dressing over pasta mixture. Gently toss together to coat with dressing. Cover with lid then place bowl in refrigerator for 2 hours or overnight. (I feel overnight is best.

via: life-in-the-lofthouse.com

Mexican Street Corn Pasta Salad


Prep Time
25 mins
Total Time
25 mins
 
Servings: 6 -8 as a side
Author: Chelsea

Ingredients


Salad
2 cups miniature farfelle pasta uncooked
3 cups either 2 (15-ounce) cans, or 3-4 corns on the cob)
1 large avocado
3 green onions
1/2 bunch cilantro
1 tablespoon finely chopped jalapeno
6-8 strips hardwood smoked bacon
1/2 cup Cotija cheese (or queso fresco or feta -- add cheese to preference (we like 1/2 cup)
Optional: 1/2 canned cup black beans


Dressing
1/2 cup full fat regular mayo no substitutes
3 tablespoons freshly squeezed lime juice and 1/4 teaspoon lime zest
1/8 teaspoon ground cumin
1/4 teaspoon paprika
1/2 teaspoon chili powder
1 teaspoon Sriracha or hot sauce
Pinch of salt and ground black pepper

Preparation

  1. Cook the pasta according to package directions. Drain and rinse under cold water. Make sure the pasta is completely dry.

  2. Corn: if using corn on the cob: Heat the grill to medium. Pull back the husks to the base and take off all the silk from each ear of corn. Fold back the husks into place.

  3. Place the ears of corn in a large bowl of water with 1 tablespoon of salt for 10 minutes and then remove from water and shake to dry. Place the corn on the grill, cover the grill, and cook for 15-20 minutes turning the corn every 5 minutes.

  4. You'll know the corn is done when the kernels are tender and easily pierced with a fork.

  5. Alternative #1: use pre-roasted canned corn -- drain and allow to dry. Alternative #2: use regular canned corn: heat a large cast iron skillet on medium high heat for 3-4 minutes or until very hot. Drain corn and place in a single layer and cook for about 5 minutes stirring once in between or until browned. Avoid stirring too often as this will keep the corn from getting a good roast.

  6. Meanwhile prep the veggies: chop the avocado into small pieces, chop the green onions, coarsely chop the cilantro, very finely chop the jalapeno, and cook then crumble the bacon. Crumble the cheese. Add black beans if desired.

  7. In a large bowl combine the completely dry and cooled pasta, cooled corn, avocado, onions, cilantro, jalapeno, bacon, and cheese. **If you don't plan on eating this in one sitting and immediately after making, don't add the bacon, cheese, or avocado. Add those in separately right before enjoying.**

  8. Toss together.

  9. In a small bowl combine all of the dressing ingredients and whisk together until completely combined.

  10. Toss with the salad and enjoy!

Via: Chelseasmessyapron.com

Buffalo Chicken Pasta Salad

PREP TIME 10 mins

COOK TIME 10 mins

TOTAL TIME 20 mins

 

Buffalo Chicken Pasta Salad is a quick and easy recipe perfect for a game day party or a summer picnic. Tender pasta is tossed with a creamy buffalo sauce and fresh vegetables all topped off with crumbled bleu cheese for a side dish bursting with flavor and crunch!

Author: Danielle Green

Serves: 8

INGREDIENTS

  • 12oz. package bow tie pasta, prepared all dente
  • 5.3 oz. container nonfat plain Greek yogurt
  • ½ c. light Ranch dressing
  • ⅔ c. buffalo sauce
  • 2½ c. cubed rotisserie chicken
  • 1 c. celery, chopped
  • 2 c. cherry tomatoes, halved
  • ⅔ c. red onion, diced
  • 4 oz. bleu cheese crumbles (optional)

INSTRUCTIONS

  1. In a large bowl, stir the yogurt, ranch and buffalo sauce together. Toss in the pasta and toss until well coated. Add the remaining ingredients and stir until well combined. Store refrigerated.

via: TheCreativeBite.com

Fresh Strawberry Lemonade

Ingredients:

  • 1 cup granulated sugar
  • 1 cup water
  • 2 cups fresh strawberries, hulled and sliced
  • 1 1/2 cups fresh lemon juice (about 6 medium lemons)
  • 6 cups cold water
  • ice
  • 1 cup strawberries, chopped for topping
  • lemon slice, for garnish

Directions:

STEP 1: In a small sauce pan, bring sugar and water to a boil. Remove from heat and let cool to room temperature.

STEP 2: Place strawberries into a food processor or blender and process/blend until smooth.

STEP 3: Pour pureed strawberries into the sugar water. Add lemon juice. Stir well.

STEP 4: Pour strawberry lemon mixture and cold water into a large pitcher. Stir well and add ice. Pour into glasses and top with chopped strawberries and a lemon slice.

Bacon Cheddar Dip

PREP TIME: 5 MINS

TOTAL TIME: 5 MINS

AUTHOR: HOLLY N.

COURSE: APPETIZER

CUISINE: AMERICAN

This amazing bacon cheese dip is served cold with loads of bacon and cheddar flavor! This is the perfect dip for crackers, chips or vegetables!

INGREDIENTS

  • 4 green onions , slivered
  • 2 cups shredded cheddar cheese
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 4 dashes hot sauce
  • 1/2 teaspoon dry mustard powder
  • 1/2 teaspoon garlic powder
  • 8 slices of bacon cooked crisp & crumbled
  • 4 tablespoons fresh chopped parsley

 

INSTRUCTIONS

  1. Combine all ingredients in a bowl. Refrigerate at least 1 hour before serving.

  2. Serve with crackers, veggies or sour dough bread chunks.

Caprese Skewers

These caprese skewers combine tomatoes with basil, mozzarella, olive oil and balsamic for an appetizer that's both easy and impressive!

Course Appetizer

Cuisine Italian

Prep Time 20 minutes

Cook Time 1 minute

Total Time 21 minutes

Author Dinner at the Zoo

 

Ingredients

  • 24 red cherry tomatoes
  • 12 yellow cherry tomatoes
  • 24 bite sized fresh mozzarella balls
  • 36 small basil leaves
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • 1 1 /2 tablespoons balsamic glaze salt and pepper to taste

 

Instructions

1. Start with 12 6-inch skewers. Thread the tomatoes, basil and mozzarella onto the skewers in the pattern shown in the images above.

2. In a small bowl, mix together the olive oil, Italian seasoning and salt and pepper to taste.

3. Arrange the skewers on a plate and drizzle with the olive oil mixture.

4. Place the balsamic glaze in a small plastic bag with one corner snipped off. Drizzle the balsamic over the skewers, then serve.

Cream cheese and smoked salmon tea sandwich

This is a very simple-looking sandwich, but the flavors of lemon, fennel and salmon can get you biting for more.

Yields 8

Total time: 10 minutes

Ingredients:

  • 1/3 cup cream cheese
  • 1 teaspoon finely chopped fresh fennel leaves
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon lemon juice
  • Salt
  • 2-4 slices smoked salmon (quantity depends on size of the slices)
  • 2 slices pumpernickel bread

Directions:

  1. In a small bowl, mix together the cream cheese, fennel, lemon zest, lemon juice and a pinch of salt.
  2. Spread a layer of cream cheese on the bread, and place a slice or slices of salmon.
  3. Slice the bread into bite-size pieces.

We are lighting it up in La Crosse!

Gerhard’s Kitchen & Bath Store by First Supply to acquire Wettstein’s Lighting to keep lighting store local

 

La Crosse, Wis. – June 28, 2018 – Downtown La Crosse will retain a locally owned and operated lighting store. With the announcement of Wettstein’s closure, Gerhard’s Kitchen & Bath Store will acquire the former company’s lighting division to offer decorative lighting products at Gerhard’s current kitchen and bath store location on Cameron Avenue. The expanded store will offer trade professionals and homeowners an accessible, innovative, and convenient location for plumbing, cabinetry, tile, and lighting.

“Gerhard’s and the Poehling family are proud to join with Dan and the Wettstein’s family. Dan’s legacy in downtown La Crosse is monumental. He and the store have been a true asset to our community,” said Joe Poehling, First Supply Chairman.

Gerhard’s Kitchen & Bath Store will remain open seven days a week while the store is updated to add lighting displays and products to the current offering as well as space for additional employees.

“We look forward to the next chapter for downtown La Crosse as a destination in the area for home projects,” said Katie Poehling Seymour, chief operating officer for First Supply’s Kitchen & Bath Stores. “We look forward to continuing the tradition of customer service that Wettstein’s has established for the lighting industry.”

Gerhard’s Kitchen & Bath Store by First Supply is located at 106 Cameron Avenue in La Crosse. Store hours: Sunday 11:00 a.m. – 4:00 p.m., Monday, Tuesday, Wednesday and Saturday 9:00 a.m. – 5:00 p.m. and Thursday until 7:00 p.m.

Media Contact
Joe Poehling, Chairman
jspoehling@1supply.com / 608-784-3839

 

About First Supply
Established in La Crosse, First Supply is a regional distributor with 38 locations in the Midwest including 18 kitchen and bath stores. Founded in 1897, First Supply, employing over 700 people, is a 5th generation family-owned provider of heating and air-conditioning, builder, plumbing, waterworks, industrial pipes-valves-fittings, and pump, well and septic supplies. The Kitchen and Bath Store division of First Supply including The Kohler Signature Stores by First Supply in Minneapolis, Minn., Milwaukee, Wis., Kansas City, Kan., and Detroit, Mich., along with 18 kitchen & bath Stores and 28 distribution locations in Minn., Wis., Ill. and Iowa are the largest and most versatile kitchen and bath stores in the upper Midwest. For more information, visit 1supply.com and gerhardsstore.com.

Strawberry Crack Salad

Ingredients

 

  • 8 oz or 1 package of cream cheese, softened
  • ½ cup sugar
  • 1 tsp. vanilla
  • 8 oz. whipped topping
  • 1 cup pretzels, chopped
  • ½ cup pecans, chopped
  • ¾ cup brown sugar
  • ¾ cup melted butter
  • 2-3 cups strawberries, diced

Instructions

 

  1. Preheat oven to 400. Wash and dice strawberries. Set aside. Chop pretzels and pecans and combine with melted butter and brown sugar. Spread on parchment paper on a cookie sheet with edges (otherwise you'll have melted butter dripping off your pan...no Bueno!) Bake for 7-9 minutes. Watch it carefully so it doesn't turn dark and burn. Pull out of oven and allow to cool while you mix up the cream cheese mixture. Whip cream cheese, vanilla and sugar together until fluffy. Gently fold in whipped topping. Right before you are ready to serve, fold in strawberries and pretzel, pecan crunch. (Make sure it has had plenty of time to cool) Enjoy!

New Dekton and Silestone Colors: "Cement" and "Natural" Trends

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Cosentino is making a major worldwide sales launch with the presentation of new finishes for Dekton® and Silestone® that address current aesthetic and decorative trends in interior and exterior architecture and design. The two trends defining this important launch are the Cement trend and Natural trend.

These new colours were unveiled this year at Milan Design Week 2018, where they were warmly welcomed and enthusiastically accepted by professionals and end consumers alike.

 

“Cement Trend”

Cosentino has managed to reinterpret the different grey and industrial tones that make up building materials such as cement and concrete, and whose presence in avant-garde and contemporary design grows every day. This trend includes the new Laos, Soke, Kreta and Lunar colors from the Dekton® Industrial Collection, and the Brooklyn and Silver Lake colors from the Silestone® Loft Series.

“Natural Trend” 

Cosentino continues to bet on the beauty of the natural, the beauty of the eternal, the beauty given to us by the most well-known and requested marbles asked for by lovers of natural stone. Within this trend, we find the new Vera and Kira colors from Dekton®, as well as the new classics Pearl Jasmine, Eternal Marfil and Desert Silver from the Silestone® Eternal Collection.

 

Dekton® by Cosentino

“New Dekton® Industrial colors“ Cosentino is developing four matte color offerings to expand the successful Industrial collection of the ultracompact surface Dekton®. Laos, Soke, Kreta and Lunar are the names given to the new Dekton® Industrial colors; with a calm, detailed aesthetic, they reinterpret different cement finishes.

 

“Vera and Kira“ With nature and its pure aesthetic as the real protagonist, Cosentino is launching these two new colors to form part of the Dekton® Natural Collection. Vera and Kira are inspired by the elegant, versatile appearance of the popular Gris Pulpis marble, and the difference between the two lies in their base tone.

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Silestone® by Cosentino

Silestone® Loft Series“ Cosentino is presenting a new, sophisticated collection of two colors that offers a fresh and contemporary take on the industrial and architectural look of concrete and cement. The Silestone® Loft Series is made up of Brooklyn and Silver Lake, two classic colors where history and the avant-garde meet.

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“Silestone® Eternal expansion“ Cosentino is expanding the successful Silestone® Eternal collection, which pays faithful tribute to history’s most popular marbles. The new colours with an authentic natural, marbled aesthetic, which they fuse with the technology, innovation, quality and functionality of Silestone®.

Homemade Black Bean Veggie Burgers

"You will never want to eat frozen veggie burgers again. These are so easy, and you'll be proud to have created such a vegetarian delight."

Ingredients

  • 1 (16 ounce) can black beans, drained and rinsed
  • 1/2 green bell pepper, cut into 2 inch pieces
  • 1/2 onion, cut into wedges
  • 3 cloves garlic, peeled
  • 1 egg
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon Thai chili sauce or hot sauce
  • 1/2 cup bread crumbs

Directions

  1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
  2. In a medium bowl, mash black beans with a fork until thick and pasty.
  3. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
  4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
  5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
  6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

Texas Caviar

2 (14oz) cans black eyed peas-rinsed and drained

1 (14oz) can black beans

1 1/2 cups fresh corn kernels- I used frozen but canned works too

1 medium red bell pepper, chopped

1 medium yellow bell pepper, chopped

1 1/2 cups chopped tomatoes ( I used 4 Roma tomatoes)

3/4 cup chopped red onion (1 small)

1 jalapeno, seeded and chopped

1/2 cup chopped cilantro leaves and stems

1 avocado (optional)

 

Dressing:

1/3 cup olive oil

3 Tablespoons red wine vinegar

2 medium cloves garlic, pressed or minced

1 tsp salt

1 tsp dried oregano

1/2 tsp dried basil

1/8 tsp red pepper flakes

Whisk dressing ingredients together.

 

In large serving bowl, mix drained beans, vegetables, cilantro. (If using avocado, wait to add just before serving). Pour dressing over top and mix thoroughly. Chill until ready to serve.

Best Ever Broccoli Salad

Don't believe me? Just try it! This Best Ever Broccoli Salad recipe is bursting with flavor! Packed full of broccoli, bacon, grapes, almonds and more - every bite is delicious!

Author: Trish - Mom On Timeout
Recipe type: Salad
Serves: 10 servings

Ingredients

  • 1 cup light mayonnaise
  • ⅓ cup sugar
  • 2 tbsp red wine vinegar
  • 1 tsp celery seed
  • 2 heads of broccoli broken down into small florets
  • ¾ lb bacon, cooked and chopped into small pieces
  • ½ cup toasted slivered almonds
  • 2 green onions, thinly sliced
  • 1 cup chopped celery
  • 1½ cups red seedless grapes, halved

 

Instructions

  1. Whisk together mayonnaise, sugar, red wine vinegar, and celery seed in a small bowl. Place in refrigerator for at least 30 minutes.
  2. Combine broccoli, bacon, toasted almonds, green onions, celery and grapes in a large serving dish.
  3. (To toast almonds, place on a large baking sheet and bake at 350F for 3-5 minutes stirring in between. Do not walk away! They will burn easily. The almonds are toasted when they turn light brown.)
  4. Toss the dressing with the rest of the salad ingredients and stir.
  5. Dressing can be added at the last minute if desired.

Brizo Litze Collection

ART MEETS CRAFT

The Litze Kitchen Collection by Brizo® melds a clean, contemporary sensibility with carefully selected details. Intricate knurling and the articulating faucet display meticulous craftsmanship and elegant simplicity.

 
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Inspiration

Litze takes its cues from the revival of the arts and crafts movement—stripping away the vestiges of tradition for a simplified yet versatile aesthetic.

 

Featured Innovations

The Best Margarita You'll Ever Have

Ingredients:

  • Kosher salt or ground sea salt
  • 2 ounces (1/4 cup) tequila
  • 1 1/2 ounces (3 tablespoons) fresh lime juice
  • 1 ounce (2 tablespoons) fresh orange juice
  • 1 teaspoon light agave nectar
  • 1 lime wedge or round, for garnish

Pour a layer of salt onto a small plate (preferably one just slightly larger than the top of your margarita glass). Slice off a small piece of lime and run the wet edge of the slice along half of the rim of your glass. Dip the top of the glass into the salt at a 45-degree angle and roll it from side to side to catch the salt. Add ice cubes to your glass and set it aside.

Fill a small cocktail shaker with ice. Pour in the tequila, freshly squeezed lime and orange juice and agave nectar. Put on the lid and shake for 30 seconds. Strain the liquid into your glass and garnish with a slice of lime.

TIPS:
-Use 100% agave tequila labeled white, silver or blanco. I recommend Milagro, Hornitos or Patrón.
-Citrus at room temperature is easier to juice than cold citrus, so take your limes and oranges out of the fridge an hour in advance.
-Consider lining the rim of just half your glass with salt so you can control how much salt you taste with each sip (that’s a great tip I picked up from a recent issue of Bon Appetit). If you’d prefer a light sprinkling of salt all around the rim, just pour a very thin layer of salt onto your plate and run the lime slice around the entire rim of the margarita glass.