The Wine Cabinet


Dear Subscriber 


It"s Sunday, March 24 at The Wine Cabinet!

You asked for the Sunday version of The Word early so you could get your dinner planning done in plenty of time - I"m going for two weeks in a row here!!

I have an ulterior motive for getting the newsletter out early today. Kate and I are headed to NYC to celebrate Dave"s birthday tomorrow!! Yes. We"ll be sure to give him your best wishes. If, by chance, you have a present, we would suggest directing it to your favorite charity! He has pretty much everything he needs. :-)

I know many of you still have at least one dog, perhaps more, in the hunt for basketball supremacy. Well, you can"t watch the games without sustenance - both solid and liquid. We can help you with both at The Wine Cabinet.

On top of that, I"ve provided you with my own favorite preparation of nachos to further enhance your enjoyment of the competition. They will go quite nicely with a chilled glass of Rose" (it is springtime after all!)

ALL of our ROSE" wines will be 20% OFF today!!

Ask and you shall receive!!

Have a great Sunday!!

March Madness Nachos ala Mike

Nachos are the preeminent choice for watching the basketball games (although there has been a growing minority that also prepares popcorn with a variety of seasoned salts and cheeses).
I love Nachos as long as the CHIPS ARE CRISPY!!
So my recipe (below) focuses on what you can do to keep the chips in their preferred state - CRISP.

You can use lots of different meats to top your nachos. Beef taco mix, spicy chicken, salami, ham, bacon - pick your favorite!  It"s important that meat mixture not be soupy, that causes soggy chips - the worst type of nacho.

Set the oven rack about 6 inches from the heat source and preheat the oven to 450 F. (having a uniformly hot oven ensures that the chip will be uniformly crispy.) Line a baking sheet with aluminum foil.

Spread tortilla chips on the prepared baking sheet; top with Cheddar cheese and dot with refried beans and whatever meats you have chosen to use (the more the merrier!). Keeping the cheese under the other items helps the chip stay crispy.

Place in the preheated oven until cheese is melted, 3 to 5 minutes. Since you"re not broiling, you shouldn"t have much concern about burning the edges.

Serve with your choice of additional toppings (green onions, tomatoes, sour cream, diced avocados chopped olives etc.) on the side for your guests to add as they chose and, again, keep the chips crispy!

We always do our best to make certain that each and every day is a special occasion - Sunday is no different!!

Kate, Natalie, Heidi, Kathy, Susie, Beth
Bill, Steve, Nate, Rande and Mike



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