Over $1,000,000 donated to our Partner Charities

September 17th, 2014

Fall Entertaining with ONEHOPE

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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!

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Pairing Notes:  Pinot Noir and turkey are a natural pairing.  The savory herbs and spices on the roasted turkey are complemented by the spice-infused influences of the French oak in our Pinot Noir.

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Pairing Notes: The creamy texture and toasted oak notes of our Santa Barbara Reserve Chardonnay pair perfectly with the rich butter and cheddar cheese in this twice-baked potato.

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Pairing Notes: Eggs and Pinot Noir are a guilty pleasure not to be missed, and Pinot is the perfect partner in crime for ham.

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Pairing Notes (recipe below): The rich fruit and lively spice of our Pinot Noir adds some brightness to the earthy quality of these savory vegetables.

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Thyme Infused Roasted Root Vegetables

Yield: 4 servings 

Ingredients

2 lbs mixed root vegetables (we use baby carrots, the smallest parsnips you can find and a mix of yellow and red beets)
Olive oil, to taste
Salt + pepper, to taste

Balsamic Thyme Vinaigrette Ingredients

2 tablespoons olive oil
6 tablespoons thyme minced 
2 tablespoons white balsamic vinegar
2 tablespoons minced parsley 
1 teaspoon cumin, toasted and ground 
2 tablespoons honey 
2 tablespoons miso paste

Directions

Gently peel the carrots and parsnips. Leave them whole if they are all the same size – if not, chop the larger veggies to equal the size of the smaller ones. Peel and chop the beets into rough cubes, about 1-inch all around.

Place all the vegetables onto a baking sheet. Season with salt and pepper and drizzle lightly with olive oil. Place in a 400°F degree oven and bake for about 20-25 minutes, shaking them periodically for even cooking. Remove from oven when soft, slightly brown and caramelized.

Meanwhile, prepare the balsamic thyme vinaigrette. Place all the ingredients aside from the oil in a mixing bowl. Drizzle in the oil while whisking to combine. Season to taste.

Drizzle dressing all over the vegetables to coat, return to the oven and caramelize for five more minutes. 

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Pairing Notes: The savory, meaty essence of the sausage pairs perfectly with spicy and herbal characteristics of our Zinfandel.

Apple Sage Cornbread Stuffing by 24 Carrots Catering

Yield: 6 to 8 servings

 Ingredients

Cornbread, recipe follows
10 slices oven-dried country white bread
8 tablespoons butter
2 cups celery, chopped
1 large onion, chopped
2 granny smith apples ¼ inch, diced 
1 lb apple sausage 
7 cups chicken stock
1 cup Heavy cream 
1 teaspoon salt
Freshly ground black pepper
3 tablespoons sage 
1 tablespoon thyme 
5 eggs, beaten

Cornbread Ingredients

1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil

Directions

Preheat oven to 350 degrees F

In a large bowl, combine crumbled cornbread, dried white bread slices and set aside.

Melt the butter in a large skillet over medium heat. Add the sausage and brown, then add the celery, onions and apples and cook until transparent, approximately 5 to 10 minutes. 

Pour the mixture over cornbread mixture. Add the stock and cream, mix well, taste, and add salt, pepper to taste, sage, and thyme.

Add beaten eggs and mix well. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.

Cornbread Directions

Preheat oven to 350 degrees F.

Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

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Cranberry Lemon Herb Butter by 24 Carrots Catering

Ingredients

1/4 cup mixed herbs, such as flat-leaf parsley, chervil, tarragon, and chives, chopped
1 stick (1/2 cup) unsalted butter, softened
1/2 cup cranberries, dried
1 teaspoon cranberry sauce
1 teaspoon finely grated lemon zest

Directions

Chop cranberries then add herbs on a work surface. Add butter cranberry sauce and lemon zest. Finely chop together until well combined. Season with salt.

Transfer to a sheet of parchment paper, placing on edge closest to you. Fold paper over and roll into a cylinder, twisting the ends; wrap airtight in foil. Chill until solid.

 

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Apple Pie Sgroppino for blog
 

Apple Pie Sgroppino

Ingredients

1 cups chilled vodka
1 pint caramel apple gelato
1/2 bottle ONEHOPE Sparkling Wine
1 cup ice
Ground Cinnamon (for garnish)
1 thinly sliced apple (for garnish)
4 ground honey graham cracker crumbs (for rimmer)

Directions

Combine all ingredients in a blender and blend until smooth and frothy. Rim chilled martini glasses with graham cracker crumbs. Pour mixture into glasses and top with a sprinkle of cinnamon.

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Pairing Notes: The earthy tones of the beets and the tartness of the goat cheese are complemented by the lush, dark berry fruit of our Cabernet Sauvignon.

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Pairing Notes: The candied red fruit characteristics and the bright acidity of our Merlot help cut through some of the richness of this luxurious pie.  The bright acidity and zesty citrus notes of our Sparkling Brut would be a fantastic match for the rich, sweet character of the pie.

 

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July 31st, 2014

Peach + Heirloom Tomato Burratta Salad

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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!

Ingredients

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

Directions

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.

Yield: 6 servings
Suggested Wine Pairing:  Chardonnay or Sauvignon Blanc

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July 15th, 2014

Blood Orange Sparkling Cocktail

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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

Ingredients
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

Directions
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.

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Photography: Leila Brewster for Utterly Engaged
Production/Styling: Be Inspired PR
Catering: Contemporary Catering
Glassware/Dinnerware: Archive Rentals
Florals: DesignWineDine

Recipe adapted from Martha Stewart

July 15th, 2014

ONEHOPE Adds New Board Member

Suna Said, CEO of Nima Capital Partners, to join board as Vice Chairman

Los Angeles, CA (July 15, 2014) – ONEHOPE, a fast-growing market leader in cause-based wine, coffee and gifting, announced today that Suna Said, CEO of Nima Capital Partners, was appointed to the company’s board of directors as Vice Chairman. As CEO of Nima Capital, a New York-based family office and private equity firm, Suna brings experience and talent in global investment management, brand building, and social impact; all adding up to significant incremental operating value for the company. Her experience and passion for philanthropy will both be tremendous assets to ONEHOPE’s continued growth trajectory. “Suna is the perfect representative of what ONEHOPE is all about; she’s innovative, strong, and empowering,” stated Jake Kloberdanz, CEO of ONEHOPE. “She believes that social impact investments and cause-centric companies are the key to fixing a number of the world’s biggest challenges. We’re proud to have her represent our brand, and are humbled to have our brand represent her.” ONEHOPE Chairman, Joe Lonsdale, added “As a fellow board member, Suna and I share a common belief that our investment into ONEHOPE will not only yield a great ROI, but will also have the added benefit of building a platform where every dollar invested creates an exponential social impact.”

ONEHOPE has enjoyed terrific growth in its cause-centric strategy, producing its own branded verticals in wine (in partnership with Rob Mondavi, Jr.) and coffee (in partnership with LaMill), gifting offerings, as well as new products in the coming months. ONEHOPE is also growing globally, partnering with major retail and hospitality groups providing beautifully crafted experiences that make the world a better place. Through its sales and built-in donations for every product sold, ONEHOPE has donated over $1.2M to more than 200 charitable partners, which has provided over one million meals to children fighting hunger through the World Food Program, funded over 2,600 pet adoptions with the ASPCA, helped save 1,000’s of children’s lives with Keep A Child Alive and made a meaningful impact with a myriad of other impact organizations.

Bob Schwartz, who has been the Vice Chairman for the past 2 years, will be remaining as a member of the board. “Over the past two years ONEHOPE has positioned itself with a tremendous framework of talent, technology and brand,” said Schwartz. “It’s poised for strong growth and I’m really excited to be an ongoing part of this company and cause-centric brand.”

ONEHOPE is excited to have Suna join the team to help lead its continued global growth and mission to solve the world’s biggest challenges through business by integrating Cause-Centric Commerce into their day-to-day model and goals.

About ONEHOPE:
ONEHOPE is a social enterprise that integrates causes into products and services to make a social impact. ONEHOPE has quickly become one of the most recognizable cause-centric brands due to the success of the cornerstone product, ONEHOPE Wine, of which half of the profits go to a different cause for each varietal of wine sold. Since launching into the wine industry in 2007, ONEHOPE has developed additional products, brands and experiences including – Hope at Home, ONEHOPE Weddings, ONEHOPE Foundation and ONEHOPE Coffee. ONEHOPE is headquartered in Southern California and has formed partnerships with notable nonprofits that support many distinct causes. Some of the causes and organizations include breast cancer research (Gateway for Cancer Research), Autism research and treatment (ACT Today!), US forest preservation and protection (American Forests), pet adoption (ASPCA) and ending childhood hunger (World Food Program). ONEHOPE not only produces its own cause-centric products and services, it is also the creator and leading provider of consulting services for companies small to large on Cause-Centric Commerce. For more information, please visit www.ONEHOPEwine.com or www.ONEHOPEFamily.com and follow us @ONEHOPEWine

About Suna Said:
Suna Said is the Founder and CEO of Nima Capital Partners, a single-family office with private and public equity investing platforms. The firm has a flexible mandate to invest across the capital structure, across investment stage, and in any industry vertical. Prior to Nima Capital Partners, Suna previously held the role of Executive Director of Unifund Inc., the Said Family Investment Office, an international investment firm.

Suna received a B.A. Magna Cum Laude in Communications Studies from UCLA, where she was the Editor-in-Chief of two UCLA newspapers. She also received an MBA in Finance from Columbia Business School. Suna is on the Board of Harlem Village Academies, for which she was recently honored. Suna lives in New York City with her husband and two children.

July 11th, 2014

Blair Bear Turns ONE!

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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

PS: The Mimosa Bar + Bubbly for the party provided over 50 meals to children fighting hunger. Cheers to that!

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Vendors/Sources

Mimosa Bar - ONEHOPE Wine
Sparkling - ONEHOPE Wine
Event Design and Florals - Megan Robinson
Invitations - Five Two Eight 
Photography – Kylie Chevalier
Desserts - Take Two Etc.
Tissue Paper for fringe, garlands and poms - Koyal
Lanterns - Koyal
Linens - La Tavola