06/03/2026
It’s Wine Wednesday and nothing pairs better with a bold red than red meat. We just put a Hot Braised Beef on the menu and it is DELISH. We slowly braise beef in stock with mirepoix and herbs, pile it in a crusty bun, top it with giardiniera and melty provolone and serve it with a side of jus for dipping. It’s comforting, it’s a little messy and it’s downright tasty. Pair with a glass of our new Cuvee Bastien Cotes-Du-Rhône for the perfect wind-down from Hump Day.