Venturi-Schulze Verjus Thrills

Venturi-Schulze Verjus Thrills

Have you ever had one of those moments at the dinner table when you realize that you are experiencing something extraordinary? Pam Freir wrote about our verjus in her October 20 column in the Times Colonist, wherein she described making, with partner Chris Bayliss, various tantalizing dishes and beverages with our verjus, including a "chicken broth and verjuice gravy of such exquisite subtlety and refinement that we still, days later, shake our heads in wonderment and ask whether life could ever get better."

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For more recipes, visit: www.venturischulze.com/recipes