Included with the board are 12" stainless tweezers. These tweezers are a conversation piece and are awesome for cooking and serving up a very good-looking charcuterie board.

Our first release sold out in a few days and Steve has been busy milling up more walnut trays for the second release.
Happy News they are back in stock.

We are counting down the days for the ground to thaw, planting our gardens to start producing us some fresh home-grown lettuce!!!

This month our wine feature in the Rock Bottom Vessel starts with the letter “I” , from Indigenous Winery, in British Columbia.

“Indigenous World Winery merges modern culture with Indigenous history. The Indigenous first peoples of the Okanagan and Similkameen Valleys located in British Columbia Canada are the Okanagan Syilx people. They have lived on and protected these lands for thousands of years. Robert Louie and his wife Bernice are descendants of the Syilx people and are connected to the land and its rich history.”

We ordered several bottles from their online shop, which was easy and shipping was very affordable and quick. We paired and sip the Muscat which delivered all the beautiful fresh summer notes in its description.

Muscat (white wine)
“Grown on a tiny 2-acre parcel below the winery in West Kelowna, our Muscat leads with notes of ripe pear, white grape juice and orange toffee. Bright and zesty flavours of lemon, lime and grape dance on the palate.”

How-To use your Rock Bottom

• Chill the concrete base in the freezer for 4 hours +
• Chill the bottle of rosé in the fridge for 1 hour
• Pour wine from bottle to flask and let the it rest for ~10-15 mins.
• (swirl away here)
• Serving temp will be approx 11 degrees.

Enjoy your bottle of Muscat with some carrot cake sandwiches from Suzie's cookbook, Just Crumbs, BAKED . Tried and tested :)

Until the next update
Cheers from the Studio50 Team