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May/June 2015 Issue
The Sparkling Hedonia Cocktail
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Liquid Assets: Wagner Vineyards
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Strawberries and Oatmeal Cream
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Cornmeal Shortbread with Herbs and Honey
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Fields of Plenty: Sawmill Creek Vineyards
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Behind the Bottle: Red Cat
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Oven-Roasted Asparagus and Goat Cheese “Melt”
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Back of the House: Bully Hill Vineyards
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Edible Ink: How Grains are Distilled into Spirits
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Coq au Riesling
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Notes From The Vineyard: Christopher Bates of Element Winery
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Beans and Greens
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