Quality Local Provisions Personally Selected & Crafted By Mindi & Eric… From Our Wine Country Table To Yours with ❤️

We are fortunate to live in a little wine country town in Sonoma, CA. It is considered one of the most perfect places in the world to grow almost anything and has become a epicenter for culinary excellence. Every Saturday (when we’re not on the road seeing you all) there is a Famers Market like no other. We love to walk and see the finest local wine country provisions from family-owned fruit & dairy farmers, cheesemakers, olive oil makers, spice blenders, charcuterie legends, a mushroom master (he’s amazing), chocolatiers and more all sharing their life‘s passions. It’s a special place with special people for sure.

As we come across those certain items that are truly outstanding, we will offer them to you as our Favorites… as well as create a few items under our own Wine Country Provisions label. And, we will pair them with one of our wines complete with a recipe. Join us on this journey supporting those that are creating culinary excellence in wine country!

New Release!

Eric’s Sonoma Blend Seasoning

Experience, the taste of Sonoma with our artisanal seasoning where each pinch delivers a burst of bold savory wine country inspired flavors. After over 30 different blends Eric found the perfect balance between the smokey chipotle, aromatic garlic, spicy pepper, sweet onion and just enough salt to brighten everything to another level. Of course paired with our wineandjazz.com wines generously season steak, pork, or chicken… or Eric loves it on his morning eggs.

See recipe and purchase below.

PROVISIONS SHOP

ERIC’S SONOMA BLEND SEASONING

Sonoma, CA

$13.50 per jar

DEERGNAW EXTRA VIRGIN OLIVE OIL

Dry Creek Valley, Sonoma CA

$35 per bottle

LE BELGE CHOCOLATE

Napa Valley, CA

$10.00 per bar

Feature Recipe

Sonoma Smash Turkey Burger

  • Always start with high-quality ingredients. 1 pound of ground turkey from your butcher, half a cup of shredded local medium sharp cheddar cheese, quarter cup of minced shallots, one generous tablespoon of Eric's Sonoma Blend seasoning.

  • Form into four burgers, or three if you want a bigger serving. On medium to high heat, preferably with grill ridges, add enough olive oil to cover the area. Once up to temperature, place the burger onto the grill.

  • Using a heavy object, which could be the bottom of a cast-iron skillet, push down on the Pati until half to a quarter of its original thickness. Enjoy the sizzle. In about 3 to 5 minutes, turn and reapply the weight.

  • Get crazy assembling your burger in whatever way you feel fit. Here we use a brioche bun lightly toasted on the same grill, a local heirloom tomato and two slices of butter lettuce. A side of ketchup is there just for dipping if needed.

  • When no one is looking, unhinge your jaw like a large anaconda snake and take your first bite. Here you can check the spice level to see if you need a little bit more. If so, sprinkle more on... and don't be shy.

  • We recommend pairing it with our new 2021 Outlaw Lake County Zinfandel. The expressive spiciness needs a big wine to match the style and flavor. Add a little country music from our playlist and you have the perfect meal.