In general, I'm more of a beer guy than a liquor guy. When I say beer, I mean the kind of beer that your old-ass uncle drinks when he goes fishing up north. Within a region that incubates and houses a phenomenal roster of craft brewing companies, I find I appreciate the process, flavor profiles and entrepreneurship more than I do drinking the actual product regularly. As my colleagues and friends can attest to, I am unabashedly fond of the "Uncle Dick" classics. High Life. PB

Hi! I'm Amy. You might remember me from this blog post. And if you've ever called the Dandelion office or emailed us, I'm almost certainly the one you've been speaking/emailing with. Today I'm here to talk (blog?) with you about tastings. "Do you offer tastings?" This is one question I get asked by almost every potential client, and the answer is "Yes!" Tastings are a great opportunity to try our food and meet the Dandelion team while a couple is trying to make some big weddi

I've been a little obsessed with this dish lately. Braising is a no fail method to creating an outstanding meal. We wanted to share one of our favorites. Enjoy! Serves 6 3 Tbs. Vegetable oil 4 lbs beef short ribs Kosher salt black pepper 1 onion, chopped 2 carrots, peel & chopped 2 cups sliced wild mushrooms 1 1-inch peeled ginger, diced 2 cups chicken or beef stock 1/2 cup soy sauce 1/3 cup dry sake 1/4 cup dark brown sugar 1 cinnnamon stick 1 bay leaf 1/2 bunch cilantro