Book Club Pairing: COLLECTION of ESSAYS

By Aaron Walters

The Food: Summer Salad with
Raspberry Vinaigrette

The Wine: Schloss Gobelsburg Rosé Austria



  • 2-1/2 tablespoons raspberry vinegar
  • 6 tablespoons vegetable oil
  • 1/4 cup honey
  • 1/2 teaspoon Dijon mustard
  • 2 tablespoons finely minced shallots, from one shallot
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper


  • 1 (6-7 ounce) bag or carton baby spinach (about 6-7 cups)
  • 2 cups (1 pint) stemmed and sliced strawberries
  • 1 cup (1/2 pint) blueberries
  • 1/2 cup pecans, toasted
  • 4 ounces goat cheese

Combine raspberry vinegar, vegetable oil, honey, Dijon mustard, shallots, salt and pepper in a small sealable container and shake vigorously to blend (be sure honey doesn't stick to bottom). Alternatively, combine vinegar, honey, mustard, shallots, salt and pepper in a medium bowl. Whisking constantly, slowly drizzle in oil until emulsified.

In a large bowl, combine baby spinach, strawberries, blueberries and pecans. Add the dressing little by little and toss until greens are well-coated (you may have a bit left over but you'll use most of it). Taste and adjust seasoning with salt and pepper. Sprinkle crumbled goat cheese over top and serve.

Book Club Pairing: MYSTERY

By Aaron Walters

The Dish: Three Cheese Spread with Fig
on Crostini

The Wine: La Crema Pinot Noir

La Crema Sonoma Coast-NonVint-web.jpg


  • 8 oz Mascarpone cheese, room temp
  • 4 oz Ricotta cheese
  • 4 oz Fontina Cheese, grated
  • fresh black or Mission Figs, quartered
  • balsamic glaze
  • honey
  • French baguette, cut into 1/4" slices

Toast baguette slices for 10 minutes in a 350 degree oven. In a bowl, whisk together the three cheeses with a sprinkle of salt and pepper. Spread some of the cheese mixture over the crostinis and top with 2 fig quarters. Drizzle with honey and balsamic glaze. Serve.

Book Club Pairing: HISTORY / HISTORIC novel

By Aaron Walters

The Dish: Bleu Cheese, Walnut and Grape
Phyllo Cup

The Wine: Chateau Bel Air Bordeaux



  • 1 package Phyllo cups
  • 8 oz Bleu cheese, crumbled
  • 2 cups walnuts, roughly chopped
  • green or red grapes, halved

Preheat oven to 350. Line the Phyllo cups on a baking sheet and spoon some Bleu cheese crumbles into each cup. Sprinkle some walnuts on top and bake for 5-7  minutes or until the cheese is melted. Top with a grape half and serve. It's that easy!


By Aaron Walters

The Dish: Charcuterie Board

The Wine: Moulin-a-Vent Beaujolais Cru


There's really no recipe for this one.  Just grab some of your favorite Italian cured meats and a variety of cheeses (both hard and soft), toast up some French baguettes and get some crackers and go to town. I like to add some cornichons, spicy jellies, and olives to my boards. Have fun with it!