In its youth, upon entering toddler-hood, a Melka Cabernet reveals sinewy, ripe, dark fruit flavors and silken textures framed by ultra-fine tannins that lap about in waves of salty minerals, turned-earth, and expensive French cedar.
You cannot work 24 hours a day and kill yourself to push your business forward..I was just running so hard and couldn't even see all of that.
I had to learn to trust other people.As the business grew, I was actually damaging the company more by trying to do it all.And that was one of the biggest shifts I had.
That took us to the next level.Like we really expanded as an organization after we made those choices.
Now I have this unbelievable team of people around me that I trust.
We have a Head of Product.This spring, chefs across the country are cooking rhubarb in all sorts of different ways.
From dehydrating the stalks into natural jelly candies to creating a bright rhubarb., there's so much recipe inspo that we wish rhubarb season could be just a little bit longer (or a lot).
But for now, we'll do our best to take advantage while the pretty perennial is still available.. Eva Kolenko.Here's what 11 chefs had to say about their favorite ways to use.
(Editor: Best Keyboards)