{"id":12033,"date":"2023-02-16T16:15:46","date_gmt":"2023-02-17T00:15:46","guid":{"rendered":"https:\/\/artisanwineclub.com\/index\/?p=12033"},"modified":"2023-02-16T16:25:42","modified_gmt":"2023-02-17T00:25:42","slug":"lummi-island-wine-tasting-feb-17-22","status":"publish","type":"post","link":"https:\/\/artisanwineclub.com\/index\/lummi-island-wine-tasting-feb-17-22\/","title":{"rendered":"lummi island wine tasting feb 17 ’22"},"content":{"rendered":"

Hours this weekend: Open 3:30- 5:30 pm Friday Only
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\"\"Our current plan is to be open Fridays only<\/em> through February. We have been enjoying the familiar company of friends and neighbors at recent tastings, and have to admit we have also been enjoying having the day off on Saturdays for awhile..! \ud83d\ude42
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Covid (and a bunch of other winter bugs) is still around, more contagious than ever, but far less threatening for the vaccinated.<\/span><\/p>\n

We all have our own comfort zones; these days we all have to manage the space around us in our own way. Just be mindful of the risks, thanks.
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Friday Bread This Week<\/span><\/strong><\/span><\/p>\n

Dried Cherry and Pecan \u2013<\/strong> A levain is made the night before final mixing of the dough using a sourdough starter. This allows the fermentation process to start and the gluten to start developing. The final dough is made with the levain, bread flour and fresh milled whole wheat and then loaded up with dried cherries and toasted pecans. A nice rustic loaf that goes well with meats and cheese \u2013 $5\/loaf<\/em><\/p>\n

Pan de Cioccolate<\/strong> \u2013 Also made with a levain, this bread is a delicious chocolate artisan bread not an enriched sweet pastry dough with lots of eggs, butter and sugar. Rather it is a rich chocolate bread made with a levain, bread flour and fresh milled rye flour, honey for sweetness, vanilla and plenty of dark chocolate. Makes fabulous toast, even better french toast \u2013 $5\/loaf.<\/em><\/p>\n

…and pastry this week\u2026
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Black Sesame & Candied Lemon Brioche \u2013<\/strong> A delicious brioche dough full of eggs, butter and sugar. Filled with fresh lemon zest and candied lemon and as if that wasn\u2019t enough, topped with a black sesame streusel before baking. Ooh la la, what\u2019s not to like? – 2\/$5.<\/em><\/p>\n

To get on the bread order list, click on the \u201cContact Us\u201d<\/a> link above and fill out the form. Each week\u2019s bread menu is sent to the list each Sunday, for ordering by Tuesday, for pickup on Friday. Simple, right..? <\/em>If you will be visiting the island and would like to order bread for your visit, at least a week\u2019s notice is recommended for pickup the following Friday. <\/em><\/p>\n

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Wine of the Week: Vall Llach Embruix Priorat ’17\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Spain\u00a0\u00a0\u00a0\u00a0\u00a0 $26 <\/strong><\/span><\/p>\n