Spring '18 Supplemental

Our Impact

Keeps Growing

Trees Planted

Children Provided with Meals

award-winning wine, gourmet coffee, artisanal food products, and thoughtfully crafted gift sets—every product empowers people to serve the world via everyday actions. See some of the difference we’ve made together below.

53,582

3,318

101,605 2,032,964

Our mission at ONEHOPE is to bring people together to celebrate and serve the world. Select from

18,430 Days of Clinical Trials for Breast Cancer Funded

Animals Helped to Find Forever Homes

Hours of ABA Therapy Provided for Children with Autism

8,550

3,718,858

59,071

Women Educated about Ovarian Cancer

People Educated on Heart Health

Veterans Supported

To see our total impact, please visit:

O N E H O PE W I N E .CO M / I M PAC T

Spring is

Served Say hello to a new day—to a fresh new season that’s as bright and crisp as the ONEHOPE Sauvignon Blanc that’s in your hand. Now is the time to quit wishing for change and to start making it happen. Here, every sip savored helps serve our world. And every glass gifted puts a smile on your friends’ faces. Make today the day you say yes—to spontaneity and positivity. To health and to kindness. To brunch and to bubbles.

So, serve joyfully and drink merrily. Let your laughter carry and your worries float away. Dig in to our collection of wines, recipes, and gift sets—spring is your season to celebrate.

Vegan

Vegetarian

Gluten Free

All recipes were created and photographed at Terranea Resort, a Destination Hotel, in Rancho Palos Verdes, CA.

5

Roasted Cauliflower Gazpacho SERVES 4

INGREDIENTS Croutons

4 tbsp. sweet butter

1 loaf country bread, cut into ¼-inch cubes

¾ cup chopped celery

¼ cup extra-virgin olive oil

1 shallot, minced

½ tsp. sea salt

2 tbsp. sliced fresh leeks (white part only)

Pinch fresh thyme

2 garlic cloves, minced

Freshly ground black pepper

4 cups vegetable stock

Soup

1 sprig fresh rosemary (reserve 20 leaves for garnish)

1 head cauliflower, thickly sliced

¼ cup ONEHOPE Perfectly Aged Balsamic

¼ cup extra-virgin olive oil

Vinegar, divided

1 tsp. sea salt, plus more for seasoning

P R E PA R AT I O N Preheat oven to 450°F. To make the croutons, place the bread, oil, salt, thyme, and pepper in a bowl; toss to coat. Then, arrange the bread mixture in a single layer on a sheet pan and bake, 10 to 12 minutes, until golden crisp. Arrange the cauliflower on a sheet pan, drizzle with the oil, and season with the salt. Roast in oven, about 20 minutes, flipping twice. Drain on paper towels. In a large pot over medium heat, melt butter. Add celery and shallots, and cook for 1 minute, stirring well. Add leeks, season with salt and pepper, and cook for 5 minutes, until soft. Add garlic and cook for 1 minute. Finally, add the stock and rosemary, and bring to a boil.

Once boiling, add cauliflower, and simmer for 20 minutes. Turn off the heat, discard rosemary, and remove cauliflower from pot, reserving the stock. Purée cauliflower in a blender, working in batches and adding reserved stock as needed. Return soup puree to the pot. Stir 3 tbsp. ONEHOPE Perfectly Aged Balsamic Vinegar into soup. Cool, then chill. To serve, pour soup into shooter glasses, garnish with the croutons and

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rosemary, and drizzle with the remaining balsamic vinegar.

MADE WITH

PA I R W I T H

PRO TIP

Recipe by Executive Chef Bernard Ibarra. Photographed at Terranea Resort in Ranchos Palos Verdes, CA.

ONEHOPE Kitchen Perfectly Aged Balsamic Vinegar

ONEHOPE California Sparkling Brut

Remove croutons for a gluten-free alternative.

Baked Catalina Gardens Avocado Cups SERVES 6

INGREDIENTS 3 avocados, halved lengthwise, pits removed Âź cup + 2 tbsp. ONEHOPE Tomato Basil Pine Nut Bruschetta, divided

MADE WITH ONEHOPE Kitchen Tomato Basil Pine Nut Bruschetta

6 eggs 3 slices apple-smoked bacon

PA I R W ITH

2 tbsp. sliced green onions

ONEHOPE Carneros Chardonnay

Sea salt Freshly ground pink peppercorns

P R E PA R AT I O N Preheat oven to 425°F. Scoop out the center of each avocado, and dice the scooped-out fruit. Mix the diced avocado with 2 tbsp. ONEHOPE Tomato Basil Pine Nut Bruschetta. Set aside. Line a sheet pan with the avocado halves. Carefully break one egg into each avocado half, and season with salt and pepper. Bake for about 10 minutes. In a nonstick pan over medium-high heat, cook the bacon. Drain the bacon on paper towels, then cool and crumble. To serve, top each avocado egg with the remaining ONEHOPE Tomato Basil Pine Nut Bruschetta, the avocado salsa, bacon, and green onions.

Recipe by Executive Chef Bernard Ibarra. Photographed at Terranea Resort in Ranchos Palos Verdes, CA.

8

House-Made Museli Parfait SERVES 4

INGREDIENTS 2 cups rolled oats

¼ cup + 2 tbsp. coconut oil

½ cup diced seasonal fruit

¼ cup + 2 tbsp. cashew butter

2 cups coconut milk yogurt

1 tbsp. vanilla extract

¼ cup + 2 tbsp. coconut milk

¼ tsp. almond extract

½ cup sliced almonds

2 tbsp. ONEHOPE Cayenne

¼ cup raw pumpkin seeds

Habanero BBQ Sauce

¼ cup coconut sugar

¼ cup fresh coconut meat

1 tbsp. chia seeds

¼ tsp. ground cinnamon

½ tsp. ground cinnamon

1½ cups fresh berries

¼ tsp. sea salt

P R E PA R AT I O N The night before (or at least 4 hours prior), soak the oats and fruit in the yogurt and coconut milk, refrigerated. Preheat oven to 300°F, and line a sheet pan with parchment paper. Lightly pulse the almonds, pumpkin seeds, coconut sugar, chia seeds, cinnamon, and salt in a food processor. In a small nonstick pan, melt the coconut oil and cashew butter. Mix in vanilla extract, almond extract, and ONEHOPE Cayenne Habanero BBQ Sauce. Pour sauce mixture into crushed seed-nut mixture.

MADE WITH ONEHOPE Kitchen Cayenne Habanero BBQ Sauce

Toss well to coat. Spread mixture onto the prepared sheet pan, and bake for 30 minutes, until golden, stirring a few times. To serve, layer the yogurt, coconut meat, granola, and berries.

Recipe by Executive Chef Bernard Ibarra.

Photographed at Terranea Resort in Ranchos Palos Verdes, CA.

PA I R W ITH ONEHOPE 29 Twelve Dessert Wine

11

Stretched Mozzarella Verrine SERVES 4

INGREDIENTS 16 oz. fresh mozzarella curds

1 tbsp. rosemary honey

Whey or water, heated to 170°F

8 oz. vine-ripened tomatoes, cut in 16 thin wedges

¼ cup + 2 tbsp. heavy whipping cream

8 fresh basil sprigs

¾ cup ONEHOPE Artichoke Parmesan Bruschetta

1 loaf olive focaccia, cut into 8 slices and toasted

1 cup sliced sun-dried tomatoes

Sea salt

¼ cup extra-virgin olive oil

Freshly ground black pepper

P R E PA R AT I O N To stretch the mozzarella, split each curd into four balls. Using a slotted spoon, immerse the first two balls in hot whey or water until warm and pliable. Stretch each ball, add the whipping cream, and season with salt and pepper, kneading to incorporate. Set what has become burrata aside, covered.

Continue processing the remaining balls, one at a time, until shiny and stretchable. Form into a ball, immerse in cold water, and cut into 8 slices. To serve, spoon some ONEHOPE Artichoke Parmesan Bruschetta into rocks glasses. Spread with the burrata, top with sun-dried tomatoes, a slice of mozzarella, and drizzle with oil and rosemary honey. Garnish with the remaining ONEHOPE Artichoke Parmesan Bruschetta, two tomato wedges, pepper, and basil. Top each with toasted focaccia.

MADE WITH

PA I R W I T H

ONEHOPE Kitchen Artichoke Parmesan Bruschetta

ONEHOPE California Rosé

Recipe by Executive Chef Bernard Ibarra. Photographed at Terranea Resort in Ranchos Palos Verdes, CA.

12

13

Tenderloin Skewers with Cured Egg Yolks SERVES 3

INGREDIENTS 2 cups sea salt

4 medium purple potatoes

2 cups granulated sugar

1 tsp. minced garlic

6 egg yolks

1 cup white mushrooms

10 oz. beef tenderloin, cut into

1 cup shiitake mushrooms

medium-sized pieces

¼ cup sherry wine

½ cup ONEHOPE Zinfandel

¼ tsp. fresh thyme leaves

Grilling Marinade, plus more

8 tbsp. butter, cut in pieces

for marinating

Sea salt

½ cup extra-virgin olive oil,

Freshly ground black pepper

divided

Arugula

P R E PA R AT I O N The day before, combine the salt and sugar. Pour half into a dish, add egg yolks, and cover with the remaining salt and sugar. Cure for at least 8 hours. Using a slotted spoon, remove the yolks, rinse, and dry. Marinate the beef one hour with ONEHOPE Zinfandel Grilling Marinade. In a pan, heat 2 tbsp. oil. Add the potatoes, season with salt and pepper, and roast, covered, until cooked. Pour 2 tbsp. oil into a preheated medium pan.

Add garlic, cook for 1 minute, then add mushrooms, sautéing for 10 minutes. Deglaze with sherry wine, add ½ cup ONEHOPE Zinfandel Grilling Marinade, the thyme, and cook until 2 tbsp. liquid remains. Press and scoop out the mushrooms. To make the butter sauce, reduce the mushroom liquid, add 1 tbsp. water and slowly incorporate the butter. Season and set aside. In a cast-iron pan over high heat, add the remaining ¼ cup oil. When almost smoking, sear the beef on all sides, keeping it rare. Let cool, then skewer. To serve, spoon mushrooms onto plates. Halve potatoes lengthwise, and place two halves on the mushrooms, cut-side up. Top

MADE WITH

PA I R W ITH

ONEHOPE Kitchen Zinfandel Grilling Marinade

ONEHOPE Carneros Pinot Noir

with more mushrooms and a beef skewer. Press each cured egg yolk to make liquid ooze out, and place on the beef skewer. Drizzle with the butter sauce, and garnish with arugula.

Recipe by Executive Chef Bernard Ibarra. Photographed at Terranea Resort in Ranchos Palos Verdes, CA.

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Zinfandel Grilling Marinade Create unmistakable flavor with this mouthwatering marinade that combines soy and Zinfandel with garlic and spices.

Used in Tenderloin Skewers with Cured Egg Yolks (pg. 14)

Artichoke Parmesan Bruschetta A rich blend of red ripe tomatoes, artichoke hearts, and Parmesan cheese make this gluten-free spread a delicious addition to any dish.

Used in Stretched Mozzarella Verrine (pg. 12)

Perfectly Aged Balsamic Vinegar This traditional and versatile balsamic vinegar is aged to perfection with a centuries-old tradition of flavor that expertly balances sweet and tart.

Used in Roasted Cauliflower Gazpacho (pg. 6)

Tomato Basil Pine Nut Bruschetta Robust and distinctive, this gluten-free tomato-based bruschetta topping combines hearty pine nuts with nutty Parmesan notes giving any meal a burst of flavor.

Used in Baked Catalina Gardens Avocado Cups (pg. 8)

Cayenne Habanero BBQ Sauce Give your meats and vegetables a tangy zing with this spicy habanero-based sauce, finished with a fruity citrus-like flavor.

Used in House-Made Museli Parfait (pg. 11)

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ONEHOPE KITCHEN F E AT U R E D P R O D U C T S All items sold in sets and cannot be purchased individually. Go to onehopewine.com to purchase.

Seasonal Gift Sets

THE GRILLMASTER Break out your barbecue, slap on the steaks, and add wine-inspired flavor to your favorite grilled dishes. The Grillmaster includes:

THE GREEN THUMB

ONEHOPE California Red Blend, Zinfandel

Nurture nature from the comfort of your own windowsill with the all-in-one gift set

Grilling Marinade, Spicy Sriracha Mustard, and

that screams spring. The Green Thumb includes: ONEHOPE California Sauvignon

seasoning salt.

Blanc, Artichoke Parmesan Bruschetta spread, a Basil Culinary Herb garden-in-a-bag,

Every gift box reunites veterans with a sense of purpose by leading and organizing natural disaster relief.

and a glass plant mister.

Every gift box plants 1 tree.

$59

$69

B R U N C H & B U B B LY Dress up stacks of steaming-hot pancakes and bring on the bubbles with the gift set that celebrates everyone’s favorite meal—brunch.

Brunch & Bubbly includes: ONEHOPE Sparkling Brut, Apple Cinnamon Sauce, Four Berry Preserves, and pancake mix.

Every gift box funds 5 meals for children in need. $59

FROSÉ Put a delicious twist on rosé with the gift set that has everything you need to make, sip, and savor frosé—the perfect beach or poolside treat. Frosé includes: ONEHOPE California Rosé, lemon syrup, an ice cube tray with frosé recipe, and a Rosé All Day tumbler with straw.

Every gift box purchased helps educate 100 women on ovarian cancer risks and symptoms. $49

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Meet One of Our

Cause Partners WildAid is a nonprofit organization with a mission to end the illegal wildlife trade in our lifetimes. While most wildlife conservation groups focus on protecting animals from poaching, WildAid primarily works to reduce global consumption of wildlife products, such as elephant ivory, rhino horn, and shark fin soup. With celebrity ambassadors and global media partners, WildAid leverages $289 million in annual pro bono support, with a simple message: When the buying stops, the killing can too. ONEHOPE partners with WildAid to help educate people on how they can save these endangered species.

WildAid.org

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Blossoms & Bubbly Bring on a refreshing start to your spring. Kick back with friends and enjoy this tasty mix.

ONEHOPE Mimosas SERVES 2 INGREDIENTS 3 oz. coconut juice ONEHOPE Sparkling Brut ONEHOPE Meyer Lemon Olive Oil 2 candied Meyer lemon wheels

P R E PA R AT I O N Pour the coconut juice into each glass, and fill with ONEHOPE Sparkling Brut. Rim each glass with ONEHOPE Meyer Lemon Olive Oil. Garnish with candied lemon wheels.

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Be Your Own

Boss Make an income while making an impact. Join the viaONEHOPE community as a Cause Entrepreneur, and we’ll give you everything you need to create a cause-centric business on your own terms. Cheers to the season of new beginnings—and Napa-style wine tastings! viaonehope.com