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Food & Drink

What Lies Beneath: The Key to Great Wine

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By Tom Marquardt and Patrick Darr

Chantal Forthun, winemaker at Flowers Vineyard and Winery, was standing alongside a row of vines and over a six-foot hole when she had what she called a “light-bulb moment.” Standing with a pickaxe in the pit was Pedro Parra, a revered dirt doctor who consults with winemakers around the world. A Chilean by birth, Parra believes that you cannot make good wine without knowing what lies deep beneath a vineyard’s surface.

Terroir is regarded as a major influencer in a wine’s profile whether it be the limestone in Champagne or the gravel in the Left Bank. Sandy soils can leave wine with less acidity and tannin. Clay soils, on the other hand, yield wines with more body, tannin and fruit extraction.

To read more, pick up a copy of the May/June issue of LiveIt magazine. To subscribe, call 940-872-2076.

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Food & Drink

Local Flavor: Dining in the Wolf Den

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By Donna Long

The Wolf Den restaurant in Gainesville started as a wife and husband venture in 2004. Their dream was to share wholesome, comfort food delivered in a down-home-goodness style to the community of Cooke County. Wolf Den is known for its relaxing, family-friendly environment, as well as its chicken fried steak and all-you-can-eat catfish.

Since its start, the restaurant has been sold but is still managed by a family member. It still has the vibe of sitting in your favorite aunt’s dining room and having a bite to eat while chatting, in this case, chatting with the waitresses.

The vibe is casual, with a menu that offers simple, flavorful dishes that truly satisfy. I really enjoyed the French dip hoagie. Sliced smokey grilled steak is layered on a hoagie roll. It is loaded with onions, bell peppers, mushrooms, swiss and mozzarella cheeses. The cheese combo was a delicious mix bringing out the flavor of the steak. The au jus sauce was served in a small bowl, not a tiny plastic cup so that you could dip the entire end of the sandwich in it.

To read more, pick up a copy of the January/February issue of LiveIt Magazine. To subscribe call 940-872-5922.

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Food & Drink

From the Kitchen: Green Bean Casserole

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Side dishes are just as important to a holiday meal as the main course. It’s perfectly acceptable to offer a few new and unique dishes on your holiday table, but guests likely will be expecting some tried-and-true classics as well.


Green bean casserole is a staple of many holiday dining tables. Alongside mashed potatoes and candied sweet potatoes, green bean casserole is a beloved holiday recipe – and it’s easy to make as well. This recipe for traditional green bean casserole, courtesy of Campbell’s®, can hit the right tone for guests who want a taste of the holidays.

To read morepick up a copy of the November/December issue of LiveIt magazine. To subscribe, call 940-872-2076.

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Food & Drink

From the Kitchen: Spicy Roasted Pumpkin Wedges

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Ingredients:
One pumpkin, roasted
27-ounce Hokkaido pumpkin
3 tbsp olive oil
2 garlic cloves
½ tsp ground coriander
½ tsp turmeric powder
1 tsp ground cumin
1 tsp hot paprika powder
Salt and pepper to taste
For Yogurt dip:
1 garlic clove
2/3 cup Greek yogurt
1 tbsp tahini
1 tsp za’atar
Lemon juice
Pepper
Sea salt

Directions:

  1. Preheat oven to 200 degrees.
  2. Wash and dry the pumpkin. If using any other type of pumpkin besides Hokkaido, it will need to be peeled.
  3. Remove the seeds and cut into half-inch thick wedges. Place them on a baking sheet.

To read morepick up a copy of the September/October issue of LiveIt magazine. To subscribe, call 940-872-2076.

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