Westborn Market is again sponsoring Sip, Savor, Stomp at the Royal Oak Farmer’s Market on Saturday March 28, 2015.
Attendees will be encouraged to sample their way across the state, country and globe – featuring over 150 delicious wines from more than 90 wineries. Sip Savor Stomp will also feature artisan cheeses, chocolates, coffees, wine-inspired cuisine from numerous area restaurants, and live music in a fun, laid-back atmosphere. Additionally, patrons will be able to purchase discounted bottles and cases of their favorite Sip Savor Stomp wines via Westborn Market.
Come in to any Westborn location today to purchase discounted tickets. $45 for General Admission at 7:30pm and $65 for VIP at 6:30.
Everybody is loving pomegranates these days, and for good reason! They have a delicious sweet and mildly sour flavor and can be used for so many things. Not to mention, pomegranates are loaded with healthy antioxidants. A compound, found only in pomegranates, called punicalagin, is shown to benefit the heart and blood vessels. It not only lowers cholesterol, but also helps to lower blood pressure. Regardless of all these wonderful benefits, a lot of folks are clueless when it comes to how to seed and eat a pomegranate. You’re not alone, it’s kinda tricky… so, that’s why we are here to help! We’ve mapped out the exact steps to take in order to properly seed and eat a pomegranate (and without a big, juicy mess!)
After you make this recipe, you’ll probably never want to order ribs from a restaurant again. They are juicy, tender, & fall-off-the-bone delicious. Paired with Stonewall Kitchen’s ‘Roasted Apple Grille Sauce’ (which has incredible smoky sweet apple flavor & available at all Westborn locations), they are ridiculously mouth watering.
1. Preheat oven to 275F. On the underside of the rib, remove the thin membrane and discard. Season both sides with salt and pepper (or any seasoning rub of your choice).
2. Place the ribs in a roasting pan, and tightly cover with double thickness of tin foil to lock in the moisture.
3. Roast for 4 hours or so. Discard foil. Use a wide, flat spatula to carefully lift the ribs onto a baking sheet. Spread the Stonewall Kitchen Roasted Apple Grille Sauce generously over the ribs & reserve some sauce for dipping (because it’s so good you’ll definitely want to!)
4. Place oven rack near the top of the oven. Turn broiler on and broil the ribs for 3-5 minutes, or until the Apple Grille Sauce begins to slightly caramelize. Make sure you don’t burn the sauce, so keep a close eye on the ribs.
Kudos to http://www.steamykitchen.com/11036-baby-back-
ribs-recipe-fall-off-bone.html for the recipe.
Surf and Turf is one of those classic combinations that never seems to go out of style. And, what better time for this indulgent pairing than Valentine’s Day, especially when NY Strip and Lobster Tail are on sale at Westborn! You’ll be sure to romance your sweetheart’s taste buds and satisfy meat and seafood lovers alike.
You shouldn’t have to wait until summer to enjoy delicious baby back ribs. The good news is grilling isn’t the only answer to making mouth watering ribs using you sauce of choice.
Here’s a great video that explains how the get a head start on BBQ using by making baby backs in the oven without skimping on the flavor.