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The Best Craft Cocktails Christine Dionese Jeremy LeBlanc By Justin Penoyer

Last week I had the opportunity to catch up with medical journalist and food writer Christine Dionese from Garden Eats about her new book, The Best Craft Cocktails & Bartending with Flair: An Incredible Collection of Extraordinary Drinks.

Christine and her co-auther, Jeremy LeBlanc from the award-winning ALTITUDE Sky Lounge in San Diego, Ca., feature AcroAma Tex-Mex Blend in a lovely whiskey and wine cocktail known as Sage & Spice.

Now, whiskey and wine happen to be my favorite libations; but more than that, I loved the cleverness and utility of using our seasonings in crafting cocktails so I had to reach out to Christine and Jeremy to get to know the story.

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GardeneatsPosted by Christine Dionese on September 5, 2013
in Garden Eats

Please welcome our friend Justin Penoyer, co-creator of AcroAma Blends, a family-owned and operated business of herbal culinary geniuses. Together with his partner, award-winning Master Chef, Stephen Dowe, AcroAma Blends is one of the only 100 percent certified organic, hand-blended, FRESH herb and seasoning purveyors you’ll find.

Why are our taste-buds so taken with these blends? Savoring them makes us smile because they’re free from any GMO’s, fillers, flow agents, anti-caking agents, or color preservatives. And, they’re naturally gluten free and vegan friendly! Christine even featured the Tex Mex Blend in one of the culinary cocktails in her new book! What can we say, we’re a bit obsessed!

Garden Eats: Congrats! AcroAma has the 100% organic certification, a very difficult stamp for seasoning blends to achieve. What was this process like for the company to reach approval?

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Friday, 19 April 2013 21:19

Fennel & Pepper Basil Pasta

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tips for your summertime grillingBy Chef Stephen Dowe

Selecting the Meat for Grilling

There are a lot of web pages devoted to this if you do a little searching. If you have a real butcher shop available and can get advice it makes things easy, but most of us today can only buy our meats at our local supermarkets.

The most tender and best tasting steaks and chops come from the Rump, Rib or Loin area of the animal, although other cuts, if handled correctly can get good results. An example of this is Skirt Steak or London Broil—if marinated over night with some AcroAma Blends Northern European seasoning and some red wine and olive oil, then grilled quite rare and sliced against the grain, it can be tender and delicious.

Look for red meat with creamy white fat, trimmed well. Look for fat marbling through the meat.

Less than 2% of cattle is graded USDA Prime, making it hard to find. If you buy USDA Choice you know it has been inspected and is of high quality, USDA Select is of a lower grade with less marbling.

The next time you buy a chicken, seek out a free range bird and season it with AcroAma Blends Mediterranean and olive oil, inside and out. Spit roast it if you can or cut it in half and grill it. It will bring back memories and flavors long forgotten.

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Mindful Eating Begins Here

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