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DISCLAIMER:
Wine and Liquor - Provided by Parcelle Wine.
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Our selection of wines are curated by Parcelle Wines in New York City. We are certain that you’ll find this collection to fit any occasion you may have.
Purchases from Parcelle Wine are subject to the following terms and conditions:
● You must be 21 years of age to order wine or liquor. The person receiving the delivery must present proper age verification and will be required to sign. ● If proper identification is not available at the time of delivery, your delivery will be refused and you will be charged a delivery attempt fee of $5.95. Restocking charges of 15% of your order may also apply. ● Parcelle Wines LLC, and Baldor Transportation LLC are separate companies. ● Your credit card will be charged separately for wine and liquor under "Parecell Wines LLC". ● Wines and spirits are sold by KSSWINE LLC, d/b/a Parcelle Wines, License #1302013, 509-511 W38TH ST, NY, NY 10018. Tel: (212) 258-0722. Mon-Sat 11am-7pm ● We reserve the right to refuse delivery of wine or liquor for any reason.
GOVERNMENT WARNING:
ACCORDING TO THE SURGEON GENERAL, WOMEN SHOULD NOT DRINK ALCOHOLIC BEVERAGES DURING PREGNANCY BECAUSE OF THE RISK OF BIRTH DEFECTS.
WARNING
No person shall sell or give away any alcoholic beverages to:
● Any person under the age of twenty-one years; or ● Any visibly intoxicated person.
IT IS A VIOLATION PUNISHABLE UNDER LAW FOR ANY PERSON UNDER THE AGE OF TWENTY-ONE TO PRESENT ANY WRITTEN EVIDENCE OF AGE WHICH IS FALSE, FRAUDULENT OR NOT ACTUALLY HIS/HER OWN FOR THE PURPOSE OF ATTEMPTING TO PURCHASE ANY ALCOHOLIC BEVERAGE. |
Castroville, California is known as the Artichoke Capital of the World and the best tasting artichokes come from Ocean Mist growers. They supply us year-round with these the edible buds of the thistle plant. Fresh artichokes squeak when you squeeze them and any occasional brown spotting only indicates frosting which does not affect quality. All artichokes preparations require some effort. Remove all tough outer leaves and snip off the prickly tips of others. Cut off the entire tip until you get to the point where the leaves are tender. Remove the fuzzy choke with with a serrated grapefruit spoon or cut artichoke in half and carve it out with a paring knife. Soak chokes in lemon water to prevent browning for a couple minutes. Then proceed by stuffing and braising, quartering and roasting with potatoes, or boiling 30 minutes (or until a knife easily pierces the bottom) and eating as is with or without dipping sauce. You can use the tasty cooked bottoms as a vessel for any kind of salad. Even the stems are meaty and delicious. Peel completely to remove stringy fibers and cook together with the whole choke. Store artichokes in the coldest part of your refrigerator - unwashed - and use within a couple days.
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