After a notable winemaking career with many prominent wineries, Bill Arbios fulfilled a longstanding dream of having his own label with the debut of Arbios Cellars in 1993. Arbios Cellars focuses on a single Bordeaux-style red wine, made from 100 percent Cabernet Sauvignon grapes grown in the acclaimed Alexander Valley of Sonoma County, California.

Placing the emphasis on the terroir, Bill believes in honoring the character of the fruit without over-manipulating the wine. The resulting wines are ripe and intense with rich plum and cherry flavors and intriguing notes of olive and earth – a style that has been described as a cross between the new and old world.

Arbios Cellars’ production has grown from a mere 125 cases of the 1993 vintage to approximately 3000 cases today. The wine is available in major U.S. and Canadian markets with distribution in numerous high-end restaurants and retail shops. In 2000, Bill launched a second label, Praxis, from the Greek word for practice. These wines, priced about half that of the Arbios label, allow Bill to experiment and practice his craft with new varietals and different terroirs. Although Bill made his reputation making Meritage blended wines, all of the Arbios and Praxis wines emphasize terroir with more than half made from a single vineyard.

2001 Arbios Cellars Alexander Valley Cabernet Sauvignon:
Complex and powerful, with fine balance to the layered currant, black cherry and sage nuances. Toasty oak, green olive and ripe, integrated tannins accent the full body and long finish.

On the grill, in the oven, or part of your favorite recipe... you'll find Chairman's Reserve Certified Premium Beef turns your recipes into mouth-watering, dining delights your family will truly enjoy!

1: Heat small amount of oil in wok or skillet over medium-high heat until hot.

2: Stir-fry beef strips* in 1/2 pound batches, continuously tossing, until outside surface is no longer pink (do not overcook).

3: Add additional oil for each batch. Cook beef and vegetables separately; then combine and heat through.

*TIP: To cut your own beef strips (top sirloin, top round, round tip and flank steaks), partially freeze beef or easier slicing. marinate to add flavor or tenderize while preparing other ingredients.

Prep Time: 5 Minutes
Cook Time: 15 Minutes
Ready in: 20 Minutes
Makes 4 servings

Ingredients:
1 pound Haverhill Beef Eye Round Sandwich Steak
2 tsp. olive oil
1 medium onion, halved, thinly sliced
1 tsp. olive oil
2 cloves garlic, crushed
1 tsp. dried oregano, crushed
1/4 tsp. salt
1/8 tsp. pepper
4 Syrian pocket breads, halved crosswise, warmed
2 small tomatoes, thinly sliced
1/2 cup prepared ranch dressing

Directions:
1. Stack the Eye Round Sandwich Steak; cut lengthwise in half, then crosswise into 1-inch-wide strips. Set aside.

2. In a large nonstick skillet, heat 2 tsp. of olive oil over medium-high heat until hot. Add onion. Stir-fry 3 to 4 minutes. Remove from skillet.

3. In the same skillet, heat 1 tsp. of olive oil until hot. Stir-fry the beef, garlic and oregano in 2 batches, 1 to 2 minutes each, or until outside surface of beef is no longer pink. (Do not overcook.) Return beef mixture to skillet. Season with salt and pepper. Stir in onion; heat through.

4. Fill the Syrian Bread pockets with equal amounts of tomatoes and beef mixture. Drizzle with the ranch dressing.

Prep Time: 5 Minutes
Refrigerate: 15 minutes
Cook Time: 10 Minutes
Ready in: 30 Minutes
Makes 4 servings

Ingredients:
1 boneless New York Sirloin Steak, cut 3/4-inch thick (about 1 lb.)
1/3 cup prepared Caesar dressing (non-creamy style)
2 tsp. lemon pepper
1 cup uncooked instant brown rice
2 cups frozen vegetable mixture, such as baby green and yellow beans and
carrots
2 Tbsp. prepared Caesar dressing (non-creamy style)
2 Tbsp. shredded Parmesan cheese (optional)

Directions:
1. Cut the New York Sirloin Steak crosswise into four equal pieces. Place steaks and 1/3 cup dressing in sealable plastic bag. Close bag, turning to coat steaks and
marinate in refrigerator 15 minutes.

2. Remove the New York Sirloin Steaks from marinade; discard marinade.

3. Season the the New York Sirloin Steaks with lemonpepper.

4. Heat a large nonstick skillet over medium heat until hot. Place the the New York Sirloin Steaks in the skillet; cook about 8 to 10 minutes for medium rare to medium doneness, turning once.

5. Meanwhile cook rice according to package directions, including salt but omitting butter. When adding rice to saucepan, stir in vegetables.

6. When the rice is done, stir in 2 Tbsp. Caesar dressing. Serve with steaks.

7. Sprinkle with cheese, if desired.

Prep Time: 20 Minutes
Refrigerate: 10 minutes
Cook Time: 10 Minutes
Ready in: 40 Minutes
Makes 4 servings

Ingredients:
4 Haverhill Beef Club Sirloin Steaks, cut 3/4-inch thick
2 Tbsp. chopped fresh Italian parsley
2 cloves garlic, crushed
1/2 tsp. pepper
1 large red onion
1 Tbsp. olive oil
1/4 cup dry red wine
1 1/2 lbs. new potatoes, steamed
2 cups steamed vegetable medley (green beans, sliced yellow bell pepper)

Directions:
1. Place the Club Sirloin Steaks in freezer for 10 minutes to ease cutting.

2. Cut the Club Sirloin Steaks lengthwise in half and then crosswise into 1/2-inch thick strips. In medium bowl, combine beef, parsley, garlic and pepper; toss to coat. Set aside.

3. Cut the onion into 1/4-inch thick slices; separate into rings. Set aside.

4. In a large nonstick skillet, heat oil over medium-high heat until hot. Add the onion; cook and stir 3-5 minutes or until crisp-tender. Remove to serving platter; keep warm.

5. Meanwhile, steam your new potatoes and vegetable medley.

6. In the same skillet, add the the Club Sirloin Steaks and stir-fry 2 minutes or until outside surface is no longer pink. Place the beef on top of onion.

7. Add the wine to the skillet; cook and stir until browned bits attached to skillet are dissolved and liquid thickens slightly.

8. Pour the sauce over the the Club Sirloin Steaks and onions.

9. Serve with potatoes and vegetables.

Every Sunday, Haverhill Beef has one item at a super sale price! Never be out of our GREAT steaks, sirloin tips, chicken, ribs and sausages!

Stop by on Sunday and check this out! -- You won't be disappointed!

• Remember Sundays Only!
• Item will not be advertised in the newspapers!

BE SURE TO CHECK OUR WEB SITE'S "This Week's Specials" page on Friday afternoons for a hint for the upcoming "Sunday Special":

DID YOU KNOW?: Haverhill Beef's meat packages are made from the fresh, high quality meats you would buy from our display cases. Never put up and frozen; always packed when ordered. The meat packages are suitable for freezing.

Haverhill Beef stocks its deli with the finest quality products which are brought in fresh several times a week. All our deli meats and cheeses are cut fresh to order so you get the freshest product with the best flavor.

Having a party, reunion or family gathering?

Try one of Haverhill Beef's deli platters. We have various sizes to fit every occasion. All of our deli platters are made fresh to order for guaranteed satisfaction.