Celebrating the Spring 2023 SVS Allocation

May 26, 2023

Thank you for celebrating this season’s release with us here on the Scribe farm and in New Orleans, New York, Madison, Milwaukee and Napa.

We’ll have exciting wine releases and celebrations to share this summer.


SVS at the Long Table, Sonoma, CA

A spring dinner with the SVS on the SCRIBE farm, inspired by the iconic cookbooks of Diana Kennedy, a legendary authority on regional Mexican cooking

SVS at Mosquito Supper Club, New Orleans, LA

The SVS gathered for a communal multi-course dinner by chef Melissa Martin, inspired by her cajun roots, in celebration of the new spring wines.

SVS at Saba, New Orleans, LA

At Saba, the SVS enjoyed the freshly-released spring wines alongside a modern middle eastern-inspired menu.

SVS at The Commerce Inn, New York, NY

The SVS tasted the newly released spring wines alongside the early-American tavern menu at The Commerce Inn.

SVS at The Harvey House, Madison, WI

SVS members gathered for a communal dinner inside a refurbished vintage train car to celebrate the release of the wines of the spring allocation.

SVS at Birch, Milwaukee, WI

We joined our friends at Birch and the SVS to celebrate the new spring wines and enjoy a multi-course menu inspired by the restaurant’s hearth.

SVS at Stanly Ranch, Napa, CA

A spring garden dinner with the SVS at the new Stanly Ranch celebrating the release of the SVS Spring Allocation.

Kelly makes Buñuelos

Please enjoy the recipe from our SVS Spring Dinner at the Long Table in the olive grove.


Kelly's Buñuelos Recipe

Makes 12 small buñuelos ~ Adapted from Dianna Kennedy’s, “The Essential Cuisines of Mexico”

1 cup water
¼ teaspoon Salt
1 tablespoon sugar
¼ teaspoon anise seed, toasted and lightly pounded
3 tablespoons butter
1-2 large eggs, whisked
¼ teaspoon baking powder
Vegetable oil for frying – at least 1 ½ inches deep in the pan


1 cup sugar
2 teaspoons freshly ground cinnamon

Put the water, salt, sugar, anise seed and butter in a saucepan and bring to a fast simmer. Once the butter has melted, stir in the flour and continue to cook the mixture until it shrinks away from the sides of the pan, about 1 minute. Set it aside to cool slightly. 

When the dough is cool enough to handle, knead it until it’s smooth. Slowly incorporate the egg into the dough, I usually use about 1-1 ½ eggs here. You should be able to roll the dough into a soft ball that will just hold its shape. Mix the baking powder into the dough. 

Heat the oil to 350 degrees F. To shape the dough, wet your hands, take a piece of the dough, and roll it into a ball about 1 ½ inches in diameter. Place the ball on your fingers and flatten it to make a cake about ¾ inch thick. Use your fingers to punch a large hole in the center of the dough and drop it into the hot oil. Cook it on both sides until it’s golden brown and well puffed. Remove the buñuelos from the oil with a slotted spoon and drain them on a paper lined sheet tray. Toss them in the cinnamon and sugar mixture and serve immediately.

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