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Podcast: AND IF THE WORLD IS NOT FLAT? Coming Soon
Bonde Newsletter: "Zero-Two-Wine-Three-Eight"
All Bonde Newsletter: "Zero-Two-Wine-Three-Eight"
Vol. 1 "Ciel!!! My Rosé!"
Vol. 2 "Natural Wine...Natural(ly) Misunderstood"
Vol. 3 "A Very Sparkling Subject...The Nativity"
Vol 4 "A Very Patriotic Resolution
Vol. 5 "Genesis...Reading an American Wine Label"
Vol. 6 "Sulfite or No Sulfite? That's the Question"
Vol. 7 "Wine Body"
Vol. 8 "Sommelier"
Vol. 9 Concord...The missing Monument
Casserole & Sommelier: Bertil's Recipes and Wine Pairings
All Casserole & Sommelier: Bertil's Recipes and Wine Pairings
Herb-Crusted Lamb Chop Duo with Rhubarb Chutney
Grilled Octopus with Chimichurri
Beef Rib Roast with Szechuan Peppercorn and Red Wine Sauce
Salt Crusted Red Millet with Shishito Pepper and Japanese Rice
Red Wine Poached Pear Tarte Tatin
Beef Stew with Root Vegetables and Leeks
Primi: East Coast Small Calamari with Garlic & Lemon Sauce and Classic Gnocchi
Chilean Black Bass with Fried Parsley, Onion Flakes & Black Garlic Crust . Meyer Lemon Emulsion. Grilled Fennel
Duo of Mirrored Semi-Cooked Chocolate Tarte with Aromatic Macarons
Premium Maryland Blue Crab with Sauce Grand-Père
Lamb Shank Braised in Duck Fat
Sous Vide Leg of Lamb
Summer Vegetarian Delight
Pain Bagnat: The Niçoise Salad Sandwich
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The Blog: DRINK AGAINST THE CURRENT: Coming soon
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Bonde Newsletter: "Zero-Two-Wine-Three-Eight"
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Vol. 1 "Ciel!!! My Rosé!"
(0)
Vol. 2 "Natural Wine...Natural(ly) Misunderstood"
(0)
Vol. 3 "A Very Sparkling Subject...The Nativity"
(0)
Vol 4 "A Very Patriotic Resolution
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Vol. 5 "Genesis...Reading an American Wine Label"
(0)
Vol. 6 "Sulfite or No Sulfite? That's the Question"
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Vol. 7 "Wine Body"
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Vol. 8 "Sommelier"
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Vol. 9 Concord...The missing Monument
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Casserole & Sommelier: Bertil's Recipes and Wine Pairings
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Herb-Crusted Lamb Chop Duo with Rhubarb Chutney
(0)
Grilled Octopus with Chimichurri
(0)
Beef Rib Roast with Szechuan Peppercorn and Red Wine Sauce
(0)
Salt Crusted Red Millet with Shishito Pepper and Japanese Rice
(0)
Red Wine Poached Pear Tarte Tatin
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Beef Stew with Root Vegetables and Leeks
(0)
Primi: East Coast Small Calamari with Garlic & Lemon Sauce and Classic Gnocchi
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Chilean Black Bass with Fried Parsley, Onion Flakes & Black Garlic Crust . Meyer Lemon Emulsion. Grilled Fennel
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Duo of Mirrored Semi-Cooked Chocolate Tarte with Aromatic Macarons
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Premium Maryland Blue Crab with Sauce Grand-Père
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Lamb Shank Braised in Duck Fat
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Sous Vide Leg of Lamb
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Summer Vegetarian Delight
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Pain Bagnat: The Niçoise Salad Sandwich
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