What We’re Drinking: Tosca Cerrada Palomino Fino en Rama Cadiz 2023
by Olivia Mize This salty, snappy white wine is the perfect bottle to pop the cork on as the seasons are changing and the weather…read more
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The Cheese Shop Turns 18!
This week, the France 44 Cheese Shop turns 18 years old. Yes, yes, I know France 44 had a deli here before me, but we’re…read more
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Cook like a Cheesemonger: Garlic Honey Glazed Grilled Chicken Wings
by Khalyma Robinson Despite the snow, spring is almost here. With that in mind I decided to share one of my favorite recipes to make…read more
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Spring Skillet Pot Pi(e)
Monday was summer. Today is winter again. March is confusing. Every year on March 14th, I want to celebrate my inner math nerd with summer…read more
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What We’re Drinking: Ayinger Celebrator Doppelbock
by Jim Kelly Have you ever wandered by our world beer section and wondered about all single bottles and four packs of beer with foreign…read more
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What We’re Drinking: Konteki “Pearls of Simplicity” Junmai Daiginjo Sake
Konteki “Pearls of Simplicity” Junmai Daiginjo Sake For me, this pick is personal. I’ve always wanted to dig deeper into my Asian identity and find…read more
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Cook Like a Cheesemonger: THE SMASH
by Julia Kietzer The Smash Burger. What is it about the Smash Burger that has allowed it to maintain its appeal for over a century?…read more
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The Cheesecutter: Washed Rinds
Welcome to the France 44 Cheesecutter! Every month, we will aim to explore a new area of cheese and provide our opinions and recommendations. We…read more
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The Naughty & The Nice Valentine’s Cocktails
This is the perfect cocktail for any Valentine’s celebration. Just choose between your base spirit options! Xila, used in “The Naughty” is a Mexican aperitivo…read more
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Cook Like a Cheesemonger: Valentine’s Pasta
Heart Shaped Pasta with Belper Knolle and Lemon for Two by Sean Lawrence Don’t just say you’re giving your heart to your special someone, make…read more
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Libation Project x The Piedmont Guy: Giving Back to our Twin Cities Community
All February, Libation Project and The Piedmont Guy will be donating 100% of profits of The Piedmont Guy wines directly back to small businesses in…read more
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Cook Like a Cheesemonger: Nacho Tater Tot Hotdish
by Stuart Sandquist Born and raised in the Midwest, I’m very familiar with how delicious and versatile the simple hotdish (casserole) can be. It’s the…read more
