Happy August!

Summer's not over yet! We're heading into the Dog Days of Summer and enjoying hot, sunny Door County days!

Whether you're looking for the perfect gift or shopping everyday essentials, stop in and see us soon!

Featured in this Newsletter

• Dog Days of Summer
• Back In Stock: GIR Spatula
• Bloodys, Brews, and Bacon--August 10
• Recipe: Mahogany Beef Stew with Red Wine & Hoisin Sauce
• Upcoming Events
• Summer Hours

Dog Days of Summer!

We love our pups! Stop by and check out our full selection of dog-related items!

And don't forget, dogs are welcome in the store!

Back in Stock: GIR Spatula

We are excited to have GIR Spatulas back in stock!

This spatula is the ultimate kitchen tool.

• Lightweight but sturdy, non-slippery with a comfortable handle.
• A strong but flexible blade makes it easy to maneuver food, liquid, dry mixes, and wet batters.
• Suitable for containers of all sizes and uses, mixing bowls, jars, kitchen appliances, stovetop pots and pans.
• 100% silicone, which means it is non-toxic, microplastic-free, and dishwasher safe.

Bloodys, Brews and Bacon--August 10

Join Destination Sturgeon Bay for the 6th Annual Bloodys, Brews & Bacon August 10th from 10am-1pm at Sonny's Pizzeria.

This festival features local restaurants and their unique Bloody Mary’s.

This year, sample an even larger assortment of craft beer, and indulge in the ultimate breakfast food: bacon.

Enjoy a bacon flight & slice of breakfast pizza and dance along to live music while sipping your favorite morning beverage.

After you're done sampling, visit us to stock up on supplies to make the perfect Bloody Mary.

Recipe: Mahogany Beef Stew with Red Wine & Hoisin Sauce

Carrie's Family Favorite Recipe

Ingredients

• 4 T. olive oil
• 3 ½ lb. boneless beef chuck roast, trimmed & cut into 2 ½” pieces
• 3 ½ c. chopped onion
• 2 c. Cabernet Sauvignon
• 1 (14.5 oz.) can diced tomatoes with Italian herbs, undrained
• ½ c. hoisin sauce
• 2 bay leaves
• 1 lb. baby carrots
• 1 T. cornstarch mixed with 1 T. water
• 2 T. chopped fresh parsley

Equipment Needed and Available at Cornucopia

• Stock pot or Dutch oven: We offer a beautiful selection at various price-points.
• Salt and Pepper Mill: We recommend our "greatest of all time"--Cole and Mason Derwent salt and pepper mills.

Directions

1. Heat 2 T. oil in heavy large stockpot over high heat
2. Sprinkle meat with salt & pepper
3. Add meat to pot; sauté until brown on all sides, about 10 minutes. Depending upon the size of your pot you may want to work in batches to brown your meat. 
4. Push meat to sides of pot.
5. Reduce heat to medium; add 2 T. oil to pot.
6. Add onions; sauté until golden brown, about 15 minutes.
7. Mix meat into onions.
8. Add 1 c. wine, tomatoes with juices, hoisin sauce and bay leaves.
9. Bring to boil.
10. Reduce heat to low, cover pot and simmer at least 1 hour, stirring occasionally.
11. Add carrots and 1 c. wine.
12. Cover, simmer 30 minutes, stirring occasionally.
13. Uncover, increase heat to medium high; boil until sauce is slightly thickened, stirring occasionally, about 15 minutes longer.
14. Reduce heat to medium, add cornstarch mixture and simmer until sauce thickens, stirring occasionally, about 8 minutes.
15. Discard bay leaves.
16. Season stew with salt & pepper.
17. Transfer stew to large bowl. Sprinkle with parsley; serve. 

Tips

• Great with garlic mashed potatoes.
• A good red wine substitute is a combination of beef broth and red wine vinegar. One teaspoon of vinegar to one cup of broth.

Sincerely,

Carrie Hauser & Kim Herlache