In this 'April 2005' issue to our Colorado Friends and Family…

• Stop In To Experience Our Live Music Series
• Jobs Available: Still recruiting 'Event Associates'
• Mothers Day and Mead…What a Nice Gift You Could Give!
• This Month's Mead/Food Pairing; Flank Steak Roll-ups and Sunshine Nectar

Here in the tasting room this is the last month of live, free, acoustic music. After this you'll have to wait again until November.

From 2 pm - 5 pm on Saturday, April 16 and April 23 is Jeff Hamer of the Single Malt Band. Also, Willie Snider plays Saturday, April 9th and Saturday, April 30th. Free means no cover charge! And if the weather is nice we will pop up the tent so you can hang outside and savor a glass of mead while taking in the sounds and sights of the Redstone Meadery.

Redstone Meadery is recruiting 'Event Associates'. Job responsibilities include: working events (often weekends and evening), some travel (mostly in-state), serving mead and having fun. This job is part-time on an "as needed basis" and is mostly May - September. Come have some fun with us! Email your resume to: julia@redstonemeadery.com. No phone calls please.

Redstone wants to give our customers the friendly reminder that Mothers Day is headed our way on Sunday, May 8th. Turn Mom onto something even better than champagne. Take her to brunch and ask for some Redstone Nectar with orange juice (meadmosa) or better yet give her a bottle as a gift. You never know, you might just make a convert out of her!

This Month's Mead/Food Pairing; Flank Steak Roll-ups with Spinach and Bacon
(serves 4)

Flank Steak Roll-ups
8 slices, thick cut apple wood smoked bacon
1 ½ pounds flank steak
¾ teaspoon lemon pepper, divided use
2 cloves garlic, minced
¼ teaspoon salt
1 10 oz. package spinach, thawed and drained
3 tablespoons panko (Japanese) bread crumbs
½ teaspoon dried thyme

Cook bacon in a skillet just until done, but not crisp. Set aside. Pound steak to an even thickness (about ¼" thick, but no more than ¾" thick) while forming a rectangle. Sprinkle ½ teaspoon lemon pepper and ¼ teaspoon salt over one side of steak. Chop bacon and mix with spinach, bread crumbs, ½ teaspoon thyme and remaining lemon pepper, garlic and a dash of salt. Spread mixture evenly over flank steak. Roll up meat starting at short end. Secure with toothpicks at 1 to 1 ½" intervals, to achieve 8 equal sized pieces. Slice into pinwheels and thread 2 steak pinwheels onto a skewer. Grill or broil 6-7 minutes per side, until steak is cooked to desired temperature.

Serve along side a cold glass of Redstone Meadery Sunshine Nectar. Enjoy!

Recipe provided by Aimee Dill, owner of It's Thyme for Dill Personal Chef & Nutrition Service and Redstone Tasting Room employee! Check out itsthymefordill.com for more information.