Let’s come together and truly share a meal…
Here at ONEHOPE, we’re all about collaboration to make a bigger positive impact on the world. We’re constantly working on developing partnerships with other brands and companies that give back to help you — amazing person who wants your purchases to make the world a better place — multiply the impact your money is making. So, when we heard about FEED Suppers, we knew it was a perfect partnership in the making.
With summer coming to a close and fall quickly approaching, we could not be more excited for the season of family, friends and cozy entertaining. There is simply nothing better than cool & crisp fall air, changing colors and gathering around with your loved ones to share a meal with wonderful wine. This year, with the help of 24 Carrots, we’ve put together a few of our favorite fall pairings for you to enjoy around your table. From our home to yours, cheers to a delicious holiday season!
Isn’t summer just the best? Aside from the hot days and balmy nights, the wide range of produce to choose from at the market is unbeatable. Peaches are my absolute favorite so when I picked up a few too many, I needed to get creative with my cooking and use them up. With tons of heirloom tomatoes on hand, I snipped some fresh basil from the garden and got to work. This salad has easily become one of my absolute favorites and it’s beyond simple to throw together for a quick dinnertime gathering. Pair it with a crisp Chardonnay or Sauvignon Blanc and your guests will be asking for seconds. Cheers!
6-8 heirloom tomatoes (assorted sizes and colors)
6 medium/large ripe yellow peaches
1 cup fresh basil (chopped)
4 oz. burrata
2 tablespoons olive oil
1 tablespoon balsamic vinegar
salt & pepper to taste
1. Slice tomatoes and peaches lengthwise into 8 pieces
2. Slice basil into ribbons
3. Using your fingers, separate burrata into small quarter-size pieces
4. Combine peaches, tomatoes and basil. Drizzle with olive oil and balsamic vinegar and gently toss.
5. Place onto plate and add 6-8 pieces of burrata per serving. Finish with fresh cracked pepper and salt.
With summer in full swing and grocery stores fully stocked with blood oranges, we’re excited to bring you a simple sparkling cocktail perfect for the warmer months. The naturally sweet yet slightly tart flavor of blood oranges is a perfect match for our Sparkling Brut. The flavorful combination is just as divine as the natural beautiful hue of blood orange juice and your guests will surely be asking for more. Chef Nathaniel Neubauer from Contemporary Catering paired our cocktail with ancho chile and orange pulled pork on griddled cornbread cake.
“We wanted the pairing to focus on the classic Latin influence pairing of chili and orange. We incorporated Ancho Chili and Orange flavors into our pulled pork to compliment the blood orange sweetness in the cocktail.” – Chef Nathaniel
2 1/4 cups freshly squeezed blood orange juice (can use frozen or store-bought juice if blood oranges are out of season)
2 (750ml) bottles of ONEHOPE Sparkling Wine
Yield: 10-12 servings
Pour 3 tablespoons of blood orange juice into champagne flutes and top with ONEHOPE Sparkling Wine – Yes, it’s that simple!
* A little tip to remember: 1 medium sized blood orange will yield 1.5-2 tablespoons of juice. Therefore, each cocktail requires the juice from 1-2 blood oranges.
Recipe adapted from Martha Stewart
The last time I posted, I ran through the steps to create your own tissue paper fringe backdrop that we used for Blair Bear’s Birthday Bash. It’s one of my favorite DIY’s to date so if you haven’t checked it out yet, head on over here to see! Our EVP of Sales at ONEHOPE welcomed the cutest little girl into the world just over a year ago. Blair has the absolute biggest personality and I could not wait to help her momma out with her first birthday party. Tiffany found a Panda Bear print that she loved at the Land of Nod, so we used that for inspiration for the color palate (mint, coral, pink, gold and white) and went from there. AND, since it happened to be around the same time we were launching our ONEHOPE Mimosa Bar, we decided to use it that day for the adults and set up an almost identical version (minus the bubbly of course) for the little ones. We created the tissue paper fringe backdrop for the Mimosa Bar and a fun tissue paper pouf version for the juice bar. In all, we had so much fun putting this together and not a single detail was overlooked. Check it out and view all of the vendors at the end! Xo