“Simple, delicious and from scratch,” is the mantra behind the food at Contimo Provisions.
Tucked in the heart of downtown Napa, near some of California’s most vibrant farms and pastures, Contimo is the restaurant chefs and butchers Ryan Harris and Kevin Folan dreamed of making real.
From their house-cured, cubeb-pepper bacon to molasses-brined ham to Meyer-lemon marmalade and even pickles, Contimo isn’t kidding when it says “from scratch.” If Contimo can’t craft an ingredient to be utterly delicious, then they’ll find a local artisan who can.
This the-best-or-nothing ethos infuses everything the Contimo team touches. Beverages included. Which is how Contimo and Mountain Valley Spring Water came together.
Contimo’s Special Events and Beverage Manager Adam Padilla kindly joined us for an Instagram Live to share this thoroughly brunchy recipe for The Faux-Mo, a booze-free mimosa that gets a dose of pure refreshment thanks to Mountain Valley Sparkling Water. Like all things at Contimo, this drink requires a bit of craftsmanship. But, like all things at Contimo, it is utterly delicious.
THE FAUX-MO (AKA FAKE MIMOSA)
This free-spirited (and spirit-free) take on the classic brunch beverage features citrus expressed three ways. The ingredients can be prepared in advance for easy assembly. It can be batched for weekend get-togethers and you can use whatever citrus fruits you have on hand. It's also a refreshing hangover cure for when you've had one too many actual mimosas.
- 8 ounces orange juice (Preferably fresh squeezed with pulp, however store bought will work in a pinch. We love a combo of Valencia and blood oranges, but feel free to experiment)
- 3 ounces Citrus Shub, recipe follows
- Mountain Valley Sparkling Water
Combine orange juice and citrus shrub in a cocktail shaker. Add ice to citrus mixture and shake well. Pour into your favorite glass and top with Mountain Valley Sparkling Water. Stir and serve.
Yields 2 drinks
- 1 cup oleo saccharum, recipe follows
- 1 cup citrus tea, recipe follows (can substitute store-bought citrus teas)
- 1/4 cup Verjus or Vinegar (Most types of vinegar will work, but we suggest avoiding distilled white vinegar)
Combine oleo saccharum, citrus tea, and verjus or vinegar in a clean, sterilized container. Stir or shake well to combine. Seal the container and refrigerate. Properly stored in the refrigerator, the shrub should last about 3 months.
Yields 2 1/4 cups citrus shrub
- 2 cups fresh citrus peels, gently cleaned and removed with a vegetable peeler (we suggest using lemons and oranges)
- 1 1/2 cups granulated white sugar
In a medium bowl, toss citrus peels with sugar. Mix well and muddle until well combined. Cover the bowl and let the mixture stand at room temperature for at least 3 hours and up to 24 hours, mixing occasionally. Strain the mixture into a clean, sterilized container, pressing on the peels to extract as much oil as possible. Seal the container and refrigerate. Properly stored and refrigerated, the syrup will last 3-5 weeks.
Yields approximately 1 cup oleo saccharum
- 1 tablespoon dried citrus peels, crushed* (We suggest grapefruit - homemade or store bought)
- 1 cup water
In a small pot, boil water and let cool slightly. Add dried crushed citrus to the hot water and steep for 10 minutes. Strain and chill.
* If dehydrating your own peels begin by gently cleaning your citrus fruit. Remove peel from fruit with a vegetable peeler — a little pith is okay here, don't fret! Dry peels using a dehydrator or in an oven set at the lowest temperature (~175°F) for 30-60 minutes, or until they easily snap. Store in an airtight container for up to one year.
Yields 1 cup citrus tea