Staff Pick: The wine pasta and flour
The DL: I know what you’re thinking—wine pasta? That’s crazy talk! Well friends, Marché Noir Foods begs to differ. The innovative Caberneti line of products features flour derived from milling grape skins (a natural byproduct of wine creation), which the company says are rich in iron, fiber and antioxidants. We have yet to taste the stuff, but one whiff tells us the flour would make a great a boozy brownie. Speaking of booze, we’re counting down the minutes until the first SF Vegan Drinks of 2012, happening from 6 to 8pm tonight at Dr. Teeth and the Electric Mayhem. Come down and say howdy! We’ll be there sipping vegan White Russians and sampling the incredible vegan menu. Sliders-eating contest anyone?