Talk about branching out. This past Sunday we teamed up with our Calistoga homies from Field Trip to put on a dried stems workshop for Mother's Day...and it was a stemsational!
Owned by Dyana and Andrew Lovold, Field Trip is a Calistoga purveyor of plants, dried stems, and other oddities. That's right, it's not your step-mom's kind of flower shop. Drawing inspiration from everything from the desert to The Addams Family, this is the spot to get the dope stuff you need to mood up your home. Make sure to check them out next time you're in Calistoga.
For this special event, we poured exclusive wines, listened to cool tunes and put together these vibey dried stems arrangements with our members and guests. Under the guidance of our on-crew experts Baelei and Devon, we helped members craft the perfect arrangements for Mom. What's our secret to arranging the different materials in a natural way? "Always work in odd numbers," says Baelei.
A special shout out to Dyana, Andrew, and Casey from Field Trip, and a big thanks to everybody who came for making the event so much damn fun.
If you came here to score an additional 10% off your next online order, just put in the code FIELDTRIP at checkout through 5/21/23. Applicable to new orders only. Shop wines now
If you're interested in attending exclusive events, accessing rare wines, and getting special prices on all of them, you should join our MADE Club! This customizable, flexible club is the best way to keep your cellar stocked with cool, delicious wines all year round.
Is there anything better than baked pasta? We're obsessed with those crispy corner pieces where the cheese gets golden and right on top of those noodles that get a little crunchy! This dish has everything you could ever want for your perfect night in. You might be chilling but your tastebuds will be on the adventure of a lifetime.
This dish is PERFECT with our new take on delicious Cal-Ital table wine, Gioventù Bruciata. Break out your Italo records and dig in.
1 box large rigatoni shells
Salt and pepper
2-3 cups ricotta cheese
2 cups shredded mozzarella cheese
½ cup grated parmigiano-reggiano (or more if you’re wild like us)
2 tablespoons chopped parsley
3 garlic cloves
1 large egg
3 cups store bought or homemade marinara sauce
5-8 tomatoes on the vine (for roasting)
Heat oven to 350 degrees and lightly grease a 9 by 13 inch baking dish.
(Optional) Slice tomatoes on vine into quarters, drizzle with olive oil and 2 sliced garlic cloves and place them on baking sheet in oven. Leave in for 10-15 mins, or until soft and roasted throughout.
Bring a pot of salted water to a boil and add Rigatoni noodles, cooking them till they are al dente. Once cooked, drain and rinse under cold water so that they are easier to handle.
In a large bowl, combine ricotta, 1 cup on mozzarella, Parmigiana-Reggiano, parsley and 1 clove of garlic. Season to taste with salt and pepper. Crack egg into the mixture, and mix together until smooth. Put whole mixture into a pastry bag or re-sealable plastic bag and cut a hole into the corner.
Spread one layer of marinara sauce on the bottom of the baking dish. Arrange a layer of Rigatoni on top of marinara sauce. Place dollops of cheese mixture all over the rigatoni (there’s no too much or too little! Eyeball how much you want). Sprinkle a little bit of the mozzarella if you’d like, and then cover with most of the remaining marinara sauce. Disperse a few more rigatoni on top, as well as the roasted tomatoes, then cover with remaining marinara sauce and mozzarella cheese. Cover with foil and bake for 30 minutes. Take out of oven and remove foil, then place back inside and bake for another 15 mins, or until cheese and pasta are the perfect golden color that you desire!
Pour your Gioventù Bruciata and DIG IN.