What We’re Drinking: Konteki “Pearls of Simplicity” Junmai Daiginjo Sake
Konteki “Pearls of Simplicity” Junmai Daiginjo Sake For me, this pick is personal. I’ve always wanted to dig deeper into my Asian identity and find…read more
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Cook Like a Cheesemonger: THE SMASH
by Julia Kietzer The Smash Burger. What is it about the Smash Burger that has allowed it to maintain its appeal for over a century?…read more
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The Cheesecutter: Washed Rinds
Welcome to the France 44 Cheesecutter! Every month, we will aim to explore a new area of cheese and provide our opinions and recommendations. We…read more
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The Naughty & The Nice Valentine’s Cocktails
This is the perfect cocktail for any Valentine’s celebration. Just choose between your base spirit options! Xila, used in “The Naughty” is a Mexican aperitivo…read more
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Cook Like a Cheesemonger: Valentine’s Pasta
Heart Shaped Pasta with Belper Knolle and Lemon for Two by Sean Lawrence Don’t just say you’re giving your heart to your special someone, make…read more
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Libation Project x The Piedmont Guy: Giving Back to our Twin Cities Community
All February, Libation Project and The Piedmont Guy will be donating 100% of profits of The Piedmont Guy wines directly back to small businesses in…read more
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Cook Like a Cheesemonger: Nacho Tater Tot Hotdish
by Stuart Sandquist Born and raised in the Midwest, I’m very familiar with how delicious and versatile the simple hotdish (casserole) can be. It’s the…read more
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Mocktail of the Moment: Almave Tommy’s Margarita
This is a non-alcoholic riff on a margarita that does not use orange liqueur called the Tommy’s Margarita. Almave non-alcoholic agave spirit already has bright…read more
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What We’re Drinking: Ghia Le Fizz
by Molly O’Hanlon I have been a big fan of Ghia ever since I noticed the unique shape, typography, and deep ruby color of their…read more
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The Cheesecutter: Melty Cheeses
Welcome to the France 44 Cheesecutter! Every month, we will aim to explore a new area of cheese and provide our opinions and recommendations. We…read more
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Cook Like a Cheesemonger: Whole Roast Chicken with Tarragon and Mustard Sauce
by Will Newton I have a secret love for slightly dusty French recipes. They are (obviously) delicious and a good source of cooking techniques to…read more
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What We’re Drinking: Oddbird N/A Sparkling Blanc de Blancs Languedoc NV
by Moses Naughton “To ring in dry January here at the France 44, I’m drinking the Oddbird N/A Sparkling Blanc de Blancs. Oddbird works with…read more
