The Hills Market Blog


The Wait is Over: Bogle Phantom has reappeared for the season | The Hills Market Worthington



Bogle Phantom is a yearly favorite here at The Hills Market Worthington, and it has arrived, as usual, just in time for Halloween. Not only does the label reflect a spooky scene, but the wine itself is also dark and brooding. Petite Sirah, Zinfandel, Cabernet Sauvignon, and Mourvedre are sourced from Lodi, Amador, and Clarksburg, and the wine is aged for 24 months in American and French oak. Aromas of bright red cherry fruit, rich blackberry, brawny juniper, and briary boysenberry entice you to take a sip, and what follows on the palate is a supple and succulent mouthfeel with tones of spicy vanilla and toasted coconut. The finish is focused and intense with moderately firm tannins. This is a scary good crowd pleaser that is perfect for any fall party. Only $19.99/bottle.

Fettucini with Balsamic Delicata Squash & Bitter Greens

Fettucini with Balsamic Delicata Squash & Bitter Greens
 serves 6


1 pound fresh or dried fettucini 

2 Delicata squash (1 to 1 1/2 pounds total)
2 tablespoons balsamic vinegar
1 tablespoon plus 1/2 teaspoon coarse sea salt, divided
2 tablespoons olive oil, divided
1 sweet yellow onion, such as Vidalia, sliced
1/4 pound pancetta, diced (about 2/3 cup)
1/4 teaspoon dried red chile flakes
10 ounces bitter greens, washed, stem removed, chopped crosswise into 1/2-inch ribbons
freshly cracked black pepper, to taste
Parmesan cheese, to taste

Preheat the oven to 350° F.

Slice the squash in half lengthwise. Scoop out the seeds. Slice crosswise into 1/4-inch thick crescents, discarding the root and stem ends.

Grease a baking sheet with 1 tablespoon olive oil. Arrange the squash slices in one layer and sprinkle with the vinegar and 1/4 teaspoon salt. Place the baking sheet on the lower rack of the oven and roast, agitating every ten minutes, for 25-30 minutes until squash skin shows some wrinkling. Remove from oven and set aside.

Set 4 quarts of water with 1 tablespoon salt to boil in a stockpot.

While the water is heating, heat the remaining 1 tablespoon olive oil in a skillet over medium low heat. Add the onion slices and remaining 1/4 teaspoon salt, and cook slowly, stirring occasionally, until onions caramelize to a light brown color, about 10 to 12 minutes. Scrape from the pan and set aside.

In the same pan over medium heat, cook the pancetta and chile flakes, stirring frequently, until crispy, about 2 to 3 minutes. Raise the heat to high and add the greens, stirring until wilted.

When the water is boiling, add the pasta and cook until al dente. Drain, reserving a few tablespoons of pasta water, and add that water to the pan with the greens. In a large serving bowl, combine the cooked pasta, greens, roasted squash, and caramelized onions. Serve with freshly cracked black pepper and Parmesan.


Recipe: The Kitchn.

Homestead Beer Company | The Hills Market Downtown

Homestead Beer Company 

Granville, Ohio

Just in! Our shelves are stocked with six packs of Homestead 1805 IPA and Tenpenny Amber Ale! We couldn't be more excited to get a few cases of Homestead's first Columbus delivery of their craft beer! Stop in and stock up for the weekend. While supplies last.

Homestead's 1805 IPA is old world meets new world with this combination of American hops and barley with a European yeast. The Centennial hops produce a citrus and orange aroma combined with a light, drinkable body and a delicate, lacy head. 

The Tenpenny Amber Ale is also a crowd favorite! Tenpenny Ale balances sweet, caramel malt with a mildly bitter, fragrant hop nose. Underneath those flavors lurks a powerhouse yeast that contributes the classic ale ester profile rather than the too clean flavors in modern beer. Tenpenny Ale is unpasteurized and never filtered, it’s beer the way it was intended to be

Revelry Cabernet Sauvignon scores 90 points from Wine Advocate | The Hills Market Worthington

Revelry Cabernet Sauvignon scores 90 points from Wine Advocate

One of our perennial favorites at The Hills Market Worthington, Revelry Cabernet Sauvignon, has scored 90 points inWine Advocate. The 2011 vintage bottling of this rich Cabernet Sauvignon from Columbia Valley, WA garnered high praise from critic Jeb Dunnuck. Here's what he had to say:
The most crowd-pleasing in style, with up-front and downright sexy aromas and flavors of red and black currants, licorice, spice and hints of meatiness, the 2011 Cabernet Sauvignon Red Mountain is full-bodied, textured and fruit-loaded on the palate, with no hard edges and outstanding length. Up-front and ready to go, enjoy it over the coming 8-10 years, although I would not be surprised to see it evolve longer as well. 

I raved about this estate last year and I was thrilled to see these 2011s show so well. They are outstanding across the board.

Drink: 2014-2024
Find Revelry Cabernet Sauvignon 2011 in our wine department at The Hills Market Downtonw for just $15.99/bottle.


Flavors of Fall: Seasonal Craft Beers

Flavors of Fall

School has started and football is near. That can only mean one thing for our beer department, Fall beers are here!

Here are four of our favorites to try:
Southern Tier Brewing Pumking, Lakewood, NY
This is an Imperial Pumpkin Ale with an ABV of 8.6%. It has a medium carbonation and a deep copper color. On the nose, you will find pumpkin, baking spices, vanilla and roasted pecans, while flavors of vanilla, clove and pie crust follow through on the palate.  
Ayinger Oktoberfest-Marzen, Germany
Bavarians have been celebrating the harvest with beer festivals since the 1400s. Marzen is brewed in March to be ready for the September and October beer festivals. Ayinger's Oktoberfest-Marzen has an ABV of 5.8%. It has a rich golden color, a sweet malty nose, a medium body, and a soft dryness from long maturation.
Indigo Imp Luster, Ohio
Luster is a Flanders Red Ale style beer brewed to commemorate Indigo Imp's 5th Anniversary. It is aged for 10 months in oak wine barrels, giving it a tart cherry aroma and flavor with some oaky notes. With a relatively tame ABV of 6.8%, this is a somewhat refreshing brew great for the early days of fall.
Seventh Son American Strong Ale, Ohio
We were thrilled when this Columbus brewery started canning so that we could get it in our stores. Their American Strong Ale is their flagship brew, and we think it makes a great early fall beer. This ruddy American Strong clocks in at 7.7% ABV and boasts grapefruit and stone fruit hop character balanced by a rich red malt backbone.

Featured Recipe: Watermelon Salad with Feta & Mint

Watermelon Salad with Feta & Mint

serves 4

6 cups watermelon cubes, from about 1/4 of a large watermelon
1 tablespoon rice vinegar
3 ounces feta cheese, drained and crumbled
1 loosely packed cup fresh mint leaves
Freshly ground black pepper
Flaky sea salt

Pour off any juice that has gathered around the watermelon. Toss gently with the rice vinegar. Toss with the feta cheese crumbles, just until the watermelon begins to look lightly coated.

Chop the mint leaves very, very finely, into tiny ribbons. Toss with the watermelon and spread in a serving bowl. Garnish generously with black pepper. Taste. If desired, add a sprinkle of flaky sea salt. Serve immediately.

A Trio of White Wines to Finish Out Summer and to Welcome Fall

Summer isn't over yet!  Try this trio of white wines, guaranteed to satisfy your palate from these last warm weeks of summer into the cooler months of fall.  And, they're new!

Ruffino Orvieto Classico  $8.99 (WAS $14.99)
Orvieto is a town in Italy's Umbria wine region, just to the south of Tuscany.  The grapes for this wine, Grechetto, Procanico, Verdello, Canaiolo Blanco, are indigenous to the picturesque volcanic hills of Umbria.  This wine has a fruity and floral bouquet reminiscent of green apples and meadow flowers, and refreshing flavors beautifully balanced with acidity and minerality.  A great match for roasted Ohio tomatoes, drizzled with olive oil and topped with shaved Parmigiano.
Bonpas Luberon Blanc  $9.99
This is a beautiful blend of Grenache Blanc, Bourboulenc, Clairette & Vermentino from the Rhone Valley's AOC of Luberon, equidistant from Avignon and Provence. It is full of expressive fresh peach, apricot, and mango notes along with citrus and white flowers, and finishes well-balanced and round on the palate. This wine would pair nicely with cheeses and charcuterie.
L'Ecole No. 41 Semillon  $17.99
Few Semillons show their richness and complexity like those produced in Washington state. The cool harvest nights help to ensure crisp, natural acidity, making them fantiastic food pairing wines. This offering from Columbia Valley is a blend of 87% Semillon and 13% Sauvignon Blanc and is remarkably brilliant with vibrant fruit and balanced acidity. The nose has notes of jasmine, citrus blossom, and honey, followed by layers of lemon custard, key lime, and apricot on the palate. Pair this seamlessly with most seafood, spicy Asian cuisine, or even a BLT.


Featured Recipe: Tomato Salad with Red Onion, Dill and Feta

 Tomato Salad with Red Onion, Dill and Feta | The

 Serves 6


1/2 red onion
1 pound tomatoes, about 2 large, 1 red and 1 orange 
1 clove garlic
Flaky sea salt and freshly-ground black pepper
2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
1 red bell pepper, seeded and cut into 1-inch chunks
1/4 pound cucumber (approximately 1/3 cucumber), thinly sliced
1 cup kalamata olives, pitted
1/4 cup fresh dill, roughly chopped
1/4 cup fresh mint, roughly chopped
1 cup crumbled feta cheese 

Finely slice the red onion and put the slices in a bowl of cold water while cutting up the rest of the vegetables, 10 to 15 minutes. Cut the tomatoes into bite-sized chunks. Drain the onion and pat dry.

Place the garlic, a pinch of salt, and the vinegar into a large mixing bowl. Drizzle in the olive oil while whisking.

Add the red onion, red pepper, cucumber, olives, and herbs and let marinate for 10 minutes. Add the tomatoes and feta, and toss gently to combine. Add salt and pepper to taste.

Lift out of the bowl with a slotted spoon, leaving juices behind. Place on a large platter and serve immediately.

Photo and Recipe Credit: