July’s Feature

Written By Chris Beard

Peaches slow cooked in Grand Marnier with Mozzarella cheese and prosciutto with a touch of balsamic glaze to finish.

Linguine pasta with cherry tomatoes and garlic oil, finished with a touch of chilli flake, sage and parmesan cheese.

Inspired by my recent trip to Spain, Alannah created these two blends of amazing Sangria

Chris Beard https://850Degrees.ca
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