enol.o.gy (noun) the study of wine | kitch.en (noun) a space where food is prepared or cooked

what we're cooking now

At Pip Imports and Domestics, we love to cook and eat. Below are some of the seasonal dishes our kitchens are turning out.


farro & arugula salad with tahini za’atar dressing

Many of us make an effort to eat healthy foods following the indulgence of the holidays — the trick is keeping it interesting. Here we mixed our favorite whole grain with fresh greens and tomato, plus savory mushrooms and shallot. We dressed it in a mixture of olive oil, tahini, lemon juice, and spice. The result is a seriously flavorful ode to the Mediterranean. We drank Vignerons de la Vicomté Vintage Pays D’Oc Rosé with it and pretended it was summer.

Tip: If the winter tomatoes are dismal, get cherry tomatoes and roast them first.


thai chicken salad

Southeast Asia’s flavor profile of savory fish sauce, zingy lime, and hot pepper can awaken even the most bored winter palate. Crunchy cabbage with aromatic green onion and cilantro add to the flavor and health value of the dish. If we have mango and carrot on hand we often throw those into this salad as well. And if you are truly feeling ambitious, it works perfectly wrapped in rice paper as summer rolls. Beaulieu Frères Pouilly Fumé is a perfect partner.



superfood burger and fries

This meal is a satisfying and nutrient-dense alternative to the traditional burger-on-a-bun-with-fries. We tossed cut sweet potato with olive oil, salt and a touch of cayenne, then roasted until crunchy while we cooked a grass fed cheeseburger and made a healthy cabbage and carrot slaw to serve alongside. Our burger is served on a lettuce wrap, but we are all for truly great bread when it’s around. Alexandria Nicole Cellars Jet Black Syrah helped this dish sing.