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Featured Music

Runner, Runner

Five distinct personalities joining forces to make one mighty sound — that’s Runner Runner. The SoCal band’s self-titled debut album combines skillful songwriting and musicianship, punk-infused intensity and humungous pop hooks.

The entrance that Runner Runner – front man Ryan Ogren, guitarists Nick Bailey and Peter Munters, bassist Jon Berry and drummer James Ulrich – is making on an unsuspecting music scene is in keeping with its name that has its origins in Ogren and Berry’s love of poker: “runner runner” is a poker term that, loosely defined, means “coming out of nowhere and pulling off a winning hand at the last possible moment.”

Buy the New Single: So Obvious  Ryan Star - Breathe - Single

 

Featured Wine

ZD Chardonnay

 

Chris Pisani, Winemaker

Over the years, this California Chardonnay has evolved to be recognized as a hallmark of ZD wines. Our wine making techniques are designed to preserve and enhance the character of this fruit. We use a long cold barrel fermentation and allow no malo-lactic fermentation to maintain the natural acidity and flavor. Aging is lightly toasted American Oak barrels gives us hints of sweet vanilla and coconut and adds a depth to the wine through slow evaporation and concentration. Please enjoy this full, rich, well-balanced wine and join us in celebrating 40 years of growing our family business.

To Purchase the ZD Chardonnay click here

 

 

Featured Recipe

 Shrimp w/ Fideo and Remoulade

 

LITV Executive Chef Lisa Stalvey

Ingredients

20 large shrimp, peeled and butterfiled

1 Tb. Fresh chopped rosemary

1 Tb olive oil

Salt and pepper to taste 

Fideo

Fideo- Cook according to package instructions for 4 entrees

2 Tb. Olive oil

1 large crookneck squash, cut in fourth’s and sliced

½ small red onion, thinly sliced

6 garlic cloves, sliced

10 sage leaves

1 cup chopped heirloom tomatoes

½ cup parmesan, garnish

Heat the oil and sauté the crookneck, red onion, garlic, sage and tomatoes for 5 minutes. Toss together. Garnish with the parmesan. 

Remoulade

2/3 cup mayonnaise

¼ cup horseradish cream

¼ cup honey mustard

½ cup chopped fresh chives

1 Tb. Fresh chopped dill

½ lemon

Salt and pepper to taste

Mix together. 

Presentation

Place the remoulade on part of the plate with a 5 shrimps next to it. Place the Fideo and veggies next to that and enjoy!

Serves 4