June 2025 Newsletter
My Loup Philadelphia | Bone Broth Recipe | Vine Street Imports 25 Years | Negroni Sbagliato
Besides spring radishes popping up in the garden and PSG finally winning the Champions League, one of the biggest highlights this past month was visiting Philadelphia for the first time in nine years.
VINE STREET IMPORTS CELEBRATES 25 YEARS
I have to admit, one of the reasons I didn’t move forward with the Advanced Sommelier exam after taking the course was a lack of interest in South African and Australian wines. At the time, I just didn’t want to dive into those regions. That’s changed completely since we started carrying a few producers imported by Vine Street Imports.
They’re based in Philadelphia and focus on these countries—but not the heavy, overripe styles I used to associate with them. These are younger producers making fresh, crushable wines that are perfect for patios and food.
I went to Philly to celebrate their 25th anniversary with a big grand tasting and a seriously good afterparty at South Philly Barbacoa. Some of the winemakers I’ve worked with for years, and it was great to finally meet them or reconnect after their visits to Kansas. I also tried a few wines that really surprised me—especially some South African Chenin Blancs. Super fresh, and they paired perfectly with the Mexican food at the party. Naturally, there was also a Margarita and a cold Modelo involved.
MY LOUP PHILADELPHIA
A friend told me My Loup was his favorite spot in Philly, and it totally lived up to the hype. We started with an Americano cocktail while waiting on our wine, and right away I was impressed. It’s a French restaurant, but it’s more like a French-inspired bistro with its own thing going on—definitely not trying to copy France.
Lots of shareable small plates and just a few mains. Highlights: the Extra Sour Sourdough, Terrine de Campagne, Beef Tongue, and maybe one of the best chicken dishes I’ve ever had—Roast Chicken with Stuffed Morels, Vin Jaune, and Peas. The sauce made with Vin Jaune was perfect. I'd go back for that dish alone.
The vibe was cozy, creative, and unpretentious. Definitely worth a stop if you’re in Philly
BONE BROTH RECIPE
One of the secrets in restaurant kitchens is stocks and sauces—so much depth comes from those. A couple years ago I got into bone broth, both for cooking and drinking. There are supposedly a lot of health benefits (I'll let you look those up), but the real reason I stick with it is the flavor.
Good organic, pasture-raised chicken bone broth isn’t cheap, so I learned to make my own. Took some trial and error, but I’ve got it dialed now—and it actually gels in the fridge, which is how you know it’s legit.
Here’s what I do:
I use an old crockpot (the newer ones run too hot), set it to low for 20 hours. Into the pot goes:
Backs, wings, and necks from 2 chickens
2 chicken feet
1 onion (halved)
1 large carrot
2 garlic cloves
10 black peppercorns
Handful of fresh herbs
Splash of apple cider vinegar
Pinch of Redmond’s Real Salt
Sometimes extras from the garden like peppers
Fill with good water (I use reverse osmosis)
After 20 hours, I let it cool with the lid off, then strain into a large container and chill overnight. When I’m drinking it, I warm up about a cup, sprinkle a little sea salt, and sip it like tea. Comforting and feels like it helps keep things in check.
Some people do a second batch with the same bones. Haven’t tried that yet—if you have, let me know how it turned out.
NEGRONI SBAGLIATO
If you’ve followed me for a while, you know I’m all about Negronis, Campari, and anything in that bitter orange lane.
A couple years ago in San Zeno, a medieval neighborhood in Verona, Italy, it was aperitivo hour, so I ordered a Negroni Sbagliato—doing my best Italian accent at the time. A local at the next table asked if I was American (so… not the best accent), and was surprised I even knew what a Sbagliato was. We ended up talking about Negronis and all their riffs, and I walked away with a deeper appreciation for the drink.
The Negroni Sbagliato—sbagliato meaning “mistaken” in Italian—was actually created by accident. A bartender in Milan reportedly grabbed Prosecco instead of gin while making a Negroni, and it stuck. It’s bubbly, slightly less boozy, and has a bit of elegance to it.
It’s also very similar to the Americano I posted about a while back, just swap the soda water for Prosecco. A touch more alcohol, still light and refreshing.
Recipe:
1 oz Campari
1 oz Sweet Italian Vermouth
Top with chilled Prosecco
Serve over ice in a rocks glass or wine glass. Garnish with an orange or lemon slice.
Perfect for aperitivo hour—or anytime you want that Negroni vibe without going all in.
That’s it for now. More updates coming soon