Asher Biermann

Gastronome, Wine habitué, Blogger of both, Cathodic epitome author. eBook is available at amazon, title: Chicks and Wine.

[Asher Biermann @ChicksAndWine]

Just posted a photo https://t.co/RTJgWBxa7O

[Asher Biermann @ChicksAndWine]

Reverse sear is my favorite way to cook a beautiful, sustainable, local obese porterhouse. Melt in your mouth. Tempranillo’s mouthfeel was able to keep up with this thick, luxurious, transverse sagittal cut of beef. #nomnom #caduceuscellars #tempranillowine #reverseseared

[Asher Biermann @ChicksAndWine]

Feast like a sultan, I do. @caduceuscellars @mjkeenan

[Asher Biermann @ChicksAndWine]

¡Ay de mí!
@caduceuscellars

[Asher Biermann @ChicksAndWine]

https://t.co/iaKL115LY8

[Asher Biermann @ChicksAndWine]

Lamb adobo, retried black beans, Elote rice. Paired with an Old Vine AZ Cab Sav. I dig SW cuisine. #jeffsmedstad #caduceus #lambadobo #asherbiermann https://t.co/UUtg2qwIim

[Asher Biermann @ChicksAndWine]

Spaetzle, queso blanco sauce, toasted panko. #GermoAmericoMexiFusion #spaetzle #quesoblanco #asherbiermann https://t.co/oqcXSTKY3G

[Asher Biermann @ChicksAndWine]

Birria Tacos. How do you roast your peppers for adobo? Liquid rubies.
#birriatacos #hopslam #adobo #asherbiermann https://t.co/VWVwDZYmeu

[Asher Biermann @ChicksAndWine]

Birria Tacos. How do you roast your peppers for adobo? Liquid rubies.
#birriatacos #hopslam #adobo #asherbiermann https://t.co/L3wTafH3m0

[Asher Biermann @ChicksAndWine]

Just posted a photo https://t.co/ICxCE2yIdP

[Asher Biermann @ChicksAndWine]

Venison Ossobuco over a bed of polenta and topped with gremolata. #christmasdinner #asherbiermann #ossobuco https://t.co/DtzQRmkItF

[Asher Biermann @ChicksAndWine]

@mjkeenan @caduceuscellars @merkinvineyards @Four8Wineworks @puscifer Congrats!

[Asher Biermann @ChicksAndWine]

Local farm raised chicken seared; over a bed of couscous and white wine/lemon jus.
#spatchcockchicken #couscous #asherbiermann https://t.co/iqjvkrYjgN

[Asher Biermann @ChicksAndWine]

Venison backstrap cooked arroser style. Served with roasted potatoes and avocado. Delish!
#venisonbackstrap #asherbiermann https://t.co/Tvkqn9kidT

[Asher Biermann @ChicksAndWine]

Fresh tomatoes out of the garden 3 ways: some juiced, some sliced, some kissed with smoke. Herbs and fresh cream finish the dish!
#gardentomatoes #asherbiermann https://t.co/Yi8Dle2Bxv

[Asher Biermann @ChicksAndWine]

¡Ay de mí! Prime tomahawk short rib (aka meat lollipop) sous vide 17 hour at 180. Pan seared served over potato/celery root smash, succotash. Served with a #2ladswinery Cabernet Franc. Truly unbelievable all the way… https://t.co/INrgfokz5y

[Asher Biermann @ChicksAndWine]

Tamale! Served with a mole verde, spicy pumpkin seed crema, and a margarita.
#tamales #margarita #asherbiermann https://t.co/hQiJWRd2Sr

[Asher Biermann @ChicksAndWine]

Fondue in 3 courses, the kids loved it!
#chateaugrandtraverse #fondue #asherbiermann https://t.co/Q9a8zCatQ0

[Asher Biermann @ChicksAndWine]

Leg oh lamb in adobo, Southwest inspired rice and asparagus. Served with Caduceus Angilanico.
#easterlegoflamb #legoflamb #caduceuscellars #asherbiermann… https://t.co/kdr9CZcT9z

[Asher Biermann @ChicksAndWine]

More Sedona inspired cuisine. Marinated Tri tip, gujillo sauce, corn relish, pickled onion, and queso sprinkle. The salad was mixed greens with watermelon radish, cotija “croutons”, prickly pear vinaigrette. Paired… https://t.co/YvGiH4pE2v