As my dad would say: "You need another pasta like a moose needs a hat rack." Well, this moose has a lot of hats! Poschiavo Pasta is new for us and while it comes in a cool package, it truly is outstanding dry, long-cut pasta. With a full array including Vermicelli, Spaghetti and Ternetta (neat triangle-shaped noodle), you're sure to find a cut to stick perfectly to your sauce. Maybe the most unusual thing about this pasta is that it comes from the Poschiavo Valley - just north of Valtellina, Italy - in Switzerland!

When you come in next, you'll see an amazing new selection of local, domestic and imported beers upstairs. Nate is scouring the planet for the latest fermented hops and frankly, we're quite proud of our growing selection. Add this to our unparalleled Bitters selection (including the Fee Brothers Whisky Barrel Aged Bitter and their new Gin Barrel Aged Orange Bitter), our extensive wine offering boasting over twenty new Rose' wines alone, and you really have found adult beverage nirvana.

While we're on the subject of wine, check out the new Syncline Blanc de Blanc sparkling wine. It's brand new (to the public - been on winery and mailing list only for a short time)! We have several of Syncline's other wines, too. The weather is improving so our white wine selection is growing, too. In particular, check out our German Rieslings and Italian whites - so good with fish, antipasti and cooler dishes.

We have an extensive Wine and Beer Tasting Schedule to present so dump this next bit into your smart phone so you will have it at the ready:

• 12 May - Italian Whites from Noble Wines (our proud Cheese Festival sponsor for the month). 2pm-4pm.
• 19 May - Two-a-days during the Cheese Festival
  12pm - 2pm: Dalla Terra Wines (Italian) with Carrie Omegna
  2pm -4pm: Winebow Wines (Italian) with Amy Morris
• 20 May - Two more on Sunday
  12pm -2pm: Dan Gordon of Novelty Hill (Woodinville)
  2pm - 4pm: Erin Riccolo of Small Vineyards (more Italian!)
• 25 May - FRIDAY BEER TASTING with Reinier of Click: 3pm - 5pm
• 26 May - Michael Florentino Wines from right here in Washington (truly great Cab Franc, Tempranillo and blends). 2pm-4pm.

Finally, check out some of these new beers:

Russian River Santification (Sour Blonde Ale). This guy is made with Brettanomyces Yeast - the bane of winemakers but the holy grail to brewers. Once you make beer with this yeast, your equipment is committed to it for life. Dogfish Head Chateau Jiahu is made using one of the oldest beer recipes known. It's 9,000 years old! Nate's Favorite new beer right now: Pelican Brewing Kiwanda Cream Ale. This will go down smooth during the warmer weather!

So many new things to share so let's get started. The Olympic Provisions salamis from Portland are simply delicious. Perfect for a picnic or to have on the ready when friends show up, they are traditional, hard 'cacciatorini". Also in this category are the salamis form Olli and Creminelli. In flavors ranging from Calabrese (hot) to Barolo (made with noble wine) Olli and Creminelli salamis are intensely flavorful and rewarding. I'd be remiss if I didn't mention our very own Rosmarino Salami from Salumi. You have seen it before but remember how good it is? Made with organic, fresh rosemary, it should be in your fridge constantly.

Rosmarino

How does a nice, soft, spreadable little goat ball hand-rolled in garlic and parsley and drenched in sunflower oil sound? Sounded good to us. They call them Gotes Catalan and their made by A. Josef. To go with your harder cheeses and blues, try our new, handmade Pear and Plum Pastes made by Mitica. You can also try their new Orange Blossom Honey from Murcia, Spain - drizzled on fresh ricotta. Lastly, Connie brought in a new Gruyere that's so unique that they just gave it a number - 1655. Here's the story... "The origin of the cheese name Gruyere dates back to the year 1655 when gruiere was designated to the canton of Fribourg in Switzerland where the cheese is made. In honor of that year and the pursuit of the best Gruyere, the leading affineur of Gruyere in Switzerland called Fromage Gruyere SA, created the concept of 1655 to highlight their best dairies. Currently only three dairies qualify to even be considered for 1655. Out of the approximately twenty wheels produced collectively daily by these three dairies, a master affineur personally selects which wheels receive the 1655 label, based on four criteria: Taste, Texture, Consistency and Form/Condition. Now wait until you taste it!

We acknowledge this year's Mac-n-Cheese recipe contest winner with the inclusion of her recipe in our humble newsletter.  We tested lots of interpretations of this comfort food classic and Susan Neel's was the clear winner.  We're suckers for earthiness and goat cheese so it's no wonder this took the hardware.  A little note: you can control the moisture of the finished product by controlling how much you reduce the half and half.

A few returners and a few newbies in the deli right now. Check'em out...
Trentino Grana is new for us. It's a raw cow's milk - similar to a Parmigiano-Reggiano - that is nuttier and creamier in flavor. A perfect grating or table cheese when you want something just a bit different from Reggiano. Cusie al Malto d'Orzo e Whiskey is certainly new for us. Barley is soaked in whiskey and spread over this semi-firm cow/goat blend. The whiskey adds a smokey note to the tang of the goat. Unique, to say the least! Back are the following: Dylan - a raw milk goat rubbed with vegetable ash from Yarmuth. The best blue ever: Beenleigh Blue from Neal's Yard Dairy is back. I remember my first few weeks here. Beenleigh and Harbourne were our very special blue cheeses and I came to cherish them. The long absence is over. Come get some before we eat it all.

Beenleigh Blue

We sell cured meats, too. Culatelo is back from Salumi Salame. Culatello is the'culo' portion of the pig's hind leg. Only the best part of the leg is cured. A rare treat if you like prosciutto. Also returning from Salumi is their Oregano Salami.

I've been eating a lot of dark chocolate lately and I've come to a conclusion: The best 70% bar right now is from Amedei Chocolate.It has a depth and completeness of flavor that others do not.I enjoy it's creamy yet tannic texture.Don't take my word for it, judge for yourself.Take a couple of different bars home and decide.

Staying in the sweets aisle, King Caramel Caramels are relatively new for us. IN Ginger, Sea Salt, Licorice, Agave, Brown Rice Syrup and straight-up, King Caramels deliver on their name: While others drool, King Caramels Rule.And now for something completely different.... Mushroom Garden in a box.Yup.Grow a pound and a half of oyster mushrooms on your window sill in a box.Just open, mist and harvest.

King Caramel Caramels

It's clear that summer is sticking around for a while so we're keeping our rosé inventory fully stocked. We have several options of pink Pinot Noir, Syrah, Grenache and more. Check out the Croix Bouquie Pineau d'Aunis - a bright, dry number leaning toward the red berries. For a classic Provence rosé, Chateau Routas blends Cinsault, Grenache, Syrah and Cabernet Sauvignon.

We have a few new beers from B.C. Canada's Howe Sound Brewing. The seasonal is their Pumpkineater - laced with the right amount of spices - unlike many pumpkin beers. Ales are their fastball: IPA, India IPA and Imperial Red. These are wonderful BBQ food beers.

Upcoming Wine Tasting

As ever, tastings are free and are held every Saturday from 2-4pm upstairs in our Wine Department.

17 September - Californians are on tap... A red - The Sum and the Mason Sauvignon Blanc. We'll also taste the Broadley Pinot Noir from Oregon and the Routas Rose from France.

24 September - Renowned producer Ramsey from California

1 October - A trip to the South of France sound good?

 

This is more of a technique than a recipe but it's definitely newsletter-worthy. Garrett, our chef de cuisine here at the store came up with this little twist based on his mother's tradition. You'll use this bit of advice for the rest of your culinary life - guaranteed.

Roasting vegetables is one of the easiest ways to complete a meal. So often we have the main course figured out, then we freeze when we need to see something else on the plate. Use this technique when you roast your veggies in the oven. The best thing about this recipe... you can substitute any vegetable for the potatoes. Try broccoli, cauliflower, baby carrots (cut length-wise), mushrooms, asparagus, etc., etc.

With all that nostalgia, let's talk about what's new. (What a hypocrite, right?)

FraMani Mortadella

We are carrying FraMani straight (no pistachios) Mortadella and Pancetta now. We also brought in their "Little Ham". These are wonderful products and they complement the traditional salami's Fra mani is famous for. Another little change is our move toward Molinari Salami. We are offering their Hot Salami, Italian Dry and their Toscano (We've carried their Finocchiona for several years.) We think you'll enjoy the differences.

Colombier is back - thank goodness. This is a hand-molded, trapezoidal cone of raw goat's milk from the Loire. Aged less than 2 months and perfect with Sauvignon Blanc or Gamay Noir. If this doesn't catch your interest, check your pulse. So you like a strong blue cheese but are partial to the Italians. Well Connie has found the cheese for you. Blu Valchiusella is very much like Valdeon from Spain: both are sheep/cow blends, both are wrapped in chestnut leaves and both are strong blue cheeses. Valchiusella is from Turin, Peidmont. Finally, from Basilicata (the arch of the boot), we have the Canestrato di Moliterno. (BTW- "Canestrato" simply refers to the shape of the cheese wheel. Canestrato wheels are typically 5-6 pounds and run 7-8" in diameter and are aged around 6 months.) This guy is a firm, unctuous sheep/goat blend and tastes rich and nutty. Since the folks in Moliterno in Basilicata have been making cheese for 400 years, you know it's good!

Nate's eating his way across Spain and France for the next couple of weeks so while he's gone, we're buying what we want! Check out our complete line of Valrhona chocolate bars. Famous for their baking chocolate and their narrow line of dark chocolates for years, Valrhona now creates an interesting line of bars. We have a couple of their milk chocolate bars (Jivana and Tanariva) as well as a nice compliment of their dark bars (Guanaja, Abinao and Caraibe). They may be a big producer but they sure make fabulous chocolate. BTW - the Tanariva is a favorite - it is caramelized!

Riso Nero Venere from Principato di Lucedio is new for us. "Venus Black Rice" is actually a new variety of rice grown in the Po Valley. It's a cross between Italian and Chinese rice seeds. As you expect, it's a black rice and is 'healthier' than straight white rice. Cook it like any brown rice and add some crushed garlic, diced onion and a little butter. Finish it with sea salt and fine Extra Virgin Olive Oil and that could be dinner. Lastly, check out the Steven Smith Iced Teas we just brought in. Honey Bush, Black Cap and White Petal are your options. We've had tremendous success with his teas in our café and these bottled cold teas are wonderful as well. Perfectly balanced with minimal sweetness. They're good.

You may have heard of Leonetti Wines. That's the good news. The other good news is we have just received our allotment of their current releases (Cabernet Sauvignon and Merlot). The bad news is we didn't get much of it. Also new in this week is the Stevens 424. Hailing from Yakima (please don't hold that against them), the Stevens clan produces a true Bordeaux blend (Cab, Cab Franc, Merlot, Petit Verdot).

If you've read this far down before, you will recognize my affinity for Italian wines that begin with the letter "B". Now is a good time to check out the Noblest of them all - Brunello di Montalcino. Made with Sangioveserosso to exacting specifications, there is no finer wine in the world and we proudly have a nice assortment from the most recent "classic" vintage, 2004. Col d'Orcia, Caprili and Capanna Brunellos (I couldn't resist the alliteration) are currently in stock as well as several others. These are beautiful representations of Old World wine.

Upcoming Wine Tasting

26 March
Covington Wines from Washington State. We'll have a surprise guest from the winery on hand - exciting!

2 April
Italian favorites from our friends Elliot Bay

9 April
Daedelus, from Oregon, will be here. Pinot Noir, Pinot Gris and then some. All great!

16 April
More Italian - why not?

23 April
Chateau St. Martin will be here presenting fine French wines before the Easter Holiday.

30 April
Beer along with fancy Mac & Cheese. Fear not, the beer will be fancy, too.

 

Fresh local asparagus is now available in the Market. Literally, it came out today. This is a great recipe to highlight this green harbinger of Spring!

You'll definitely see a change in the store next time you come in. The holidays are obviously in the air (and hanging from the ceiling). We have our traditional complement of Panettone from stalwart produces like Loison, Perugina, Rustichella d'Abruzzo, Corsini, Le Logge, Bindi and Colavolpe. We typically run out of the smaller, mini-panettone but I doubt we will this year - Nate brought in all he could find. Pandoro are also in from familiar producers. Marzipan from Carstens has arrived in its many forms and shapes - including chocolate-covered. We once again have several Panforte from il Cassero, Sinatti and of course, Corsini.

You'll be happy to see all things Kinder in the shop. However, you won't see the famous Kinder Egg. Our protective FDA deems the eggs' toy contents a health hazard. Chestnuts are back in force, too. Faugier is our favorite supplier of Chestnut Crème, and Marron Glace (candied chestnuts). It may only be a rumor but we've heard that dentists came up with the packaging for this next new product: Hazelnut Spread. You see, it's packaged in a tube - like toothpaste. True or not, Leone Gianduioso is for hazelnut lovers - like us. While we're in spreadables: Xocolatl Salted Caramel Sauce is the crew's favorite ice cream topping this week. Amazingly rich and balanced with just the right amount of salt.

A new tradition began about five years ago in the deli. We started offering panforte-by-the-pound. It's been so popular that we decided to try Torrone and what do you know? It's a hit! When those little boxes of torrone just aren't enough, get a whole slab of it.

Back in the deli for the holidays are some of the items that can make every meal a celebration, starting with Porcini and Truffle Cacciatore from Columbus. We also have a full complement of Salumi Salame right now. Indeed, almost every year, we are the last place folks can purchase the Salumi products as they frequently run out. Look for the Leoncini Herbed Prosciutto Cotto. This ham is a flavorful and welcome change from simple boiled ham. It's good to have some on hand when guests drop by. Fresh Alba Truffles have been consistently available and boy have they been beautiful. The price changes like the stock market so next time in, check them out. We have whole foie gras lobes available, too. Give us a day's notice and we can have them ready for you when you arrive. We're your caviar connection as well. Osetra, Sevruga and Salmon roe are all available in the deli. We have a new olive: simply called Crudo Olives from Puglia. These are fresh olives that are picked and immediately dropped in a brine-unlike most olives, which are processed and pasteurized before brining. You'll taste the difference and you'll only taste them here.

Lot's to talk about in cheese so hold on...
Mini Fougerous are here. Cute little numbers complete with a little fern leaf on top. Need a brie? Do the mini Fougerou instead. Redwood Hill Farm brings us the Cameo - a soft-ripened, pasteurized goat in an 8oz round - delicious and rare. La Soureliettes and La Tomme d'Estaing are amazing raw milk sheep cheeses from the Pyrenees. Each is a must for a cheese course. Finally, check out the newest cheese in the Northwest: Yarmuth Farms' Farmstead Tomme. From Darrington, the folks at Yarmuth are as new as you can get to cheesemaking but they are masters already. This lightly washed-rind tomme is made with raw goat and is bursting with grassy, tangy milky flavor. Not much of this one so hurry. Last thing on cheese - I promise: we brought in a few Laguiole Knives to go along with our slate cheese boards so you can give (or get) a gift that anyone would like to receive.

So many good producers come out with their wines just in time for us to enjoy them over the holidays. Cayuse Cailloux Syrah came in and is going out just as fast. Owen Roe Red Wine from Yakima is back and is typically full-bodied and bold. Staying in the Northwest... Ken Wright's Shea Vineyard '09 Pinot Noir just arrived and is typically aromatic and voluptuous. The new label is, well, new. See what you think. We have a great deal on an '01 Dolcetto di Doglaiani from Romana Carlo. Dolcetto is to Italian wine what Pinot Noir is to American wine - fresh, aromatic, earthy, satisfying and goes with lots of foods.

Also upstairs in the wine department are bitters. For mixologists, bitters provide a palette of flavors straight booze just can't. To say bitters are experiencing a renaissance is an understatement and we've been proud to do our part to help move it along. Scrappy's Bitters is a local brand started just this year. His success has blossomed and we now have bitters samplers available. Each sampler pack contains four, half-ounce bottles of bitters. Orange, Chocolate, Cardamom, Grapefruit, Lime, Celery and Lavendar are available. The samplers even come with recipes so you can try them out. These are a cool way to dip your toe into the bar scene without the scene. You will see many, many other bitters upstairs so please check them out.

Upcoming Wine Tastings
Wine tastings are always free, upstairs and on Saturdays from 2-4pm. Oh, and they are always accompanied by perfectly paired cheeses chosen by our Cheese Buyer, Connie Rizzo. Check out what's on the docket... .

11 December
Flying Trout Wines' very own Ashley Trout will be in store to pour her Walla Walla creations. She'll also have wines from Tero Estates. This is a special treat - don't miss it!

18 December
Italian Wines from famous importer Dalla Terra Wines. Special guest chef will be here, too. Stay tuned to www.delaurenti.com for more info on this one.

 

A December dilemma: You want the comfort of a hearty red sauce, but something from the sea is calling you. Problem solved.

Lot's to talk about on the cheese front so here goes...
We have a 36 month-aged Parmigiano-Reggiano in the house. Who else offers three Reggianos?
A nice, unique blue we're excited about is the Blu di Bufala. It's lighter on the blue and rich as you'd expect from buffalo milk.
Typically we carry a cow's milk Bethmale but now we have a raw goat's milk version. Bethmale is now officially an aged goat lover's dream.
The English are rightly renowned for their cheddars yet they have other cheese talents. Indeed, the Ogleshield makes this point. Ogleshield is a raw cow's milk which features a washed-rind and a fruity/spicy taste. We think you'll like it.
We have a new salame from Fra Mani - the Salame Rosa. Simply put, it's a large-format salame with mortadella in it. Sound good?

Fresh, white, Alba truffles will be here next week.  Call us at 800.873.6685 to put your name on the list and ensure you get one.

We are happy to announce that we got something right. Yes, we indeed made a good decision to have our friends in Italy prepare pasta sauces for us and allow us to call it our own. Our original Sugo della Casa has been so successful, we have introduced two more sauces. Porcini & Tomato and Puttanesca are our new additions. The nice thing about these sauces is that you can taste the individual ingredients. Sweet, ripe tomatoes and porcini mushrooms are the stars of the show and they stand out deliciously. The Puttanesca is wonderful and with a little tuna added, it's divine.

DeLaurenti Sauces for Pasta

There are many things better than well made vanilla ice cream. In fact, I'll bet your mouth is watering right now as you remember the taste. And while some might say it's gilding the lily by adding anything to vanilla ice cream, those same folks probably never tried Coop's Hot Fudge. This is the real deal. No artificial anything. Just cream, butter, chocolate, molasses and sugar make this hot fudge the best available. The nice people at Coop's even dip the jar in cocoa wax so you can smell what your buying.

Coop's Hot Fudge

Puremiel Organic Raw Honey from Spain is Nate's latest find form the avant garde importer from Culinary Collective. Pure, raw honey from three sources: Lavender, Orange Blossom and Holm Oak. Reacquaint yourself with nature's first sweetener.

Puremiel Honey

Remember the Veramonte Reserva Pinot Noir from Chile? Right on. Well, it's back and remains a screaming deal. We have lots so stock up.

While we're on the subject of Pinot Noir, I should mention the Angela Pinot Noir from Oregon. This particular wine is from the Clawson Creek vineyard - a relatively obscure site in the Willamette. Ken Wright is the winemaker here for the husband and wife team of Angela and Anthony Beck. Sublime, balanced and delicious - trite descriptors but accurate nonetheless.

One last Pinot Noir, or better noted, Pinot Nero, from the Trentino in Italy. Dipinti Pinot Nero hails from the northern-most province of Italy. Red cherries, raspberries and slate are hallmarks of Alpine pinot noir and Dipinti has them in spades. Here's an idea: buy all three and have a blind tasting with some friends. Report the results to us because we're nosy.

Angela & Anthony Beck

Upcoming Wine Tastings
As I mentioned above, we will taste True Italian, DOP products for the next several days (11/2 - 11/12). In particular, we will present DOP products from 11:30-1:30 and from 4:00-6:00 each day.

As far as wine tasting goes, here's what's on tap. Oh, and remember, our tastings are every Saturday from 2-4pm upstairs in our Wine Department. They are accompanied by Connie's expertly paired cheese selections.

6 November
A trip Through Italy is on the docket. Think wines that begin with the letter "B".

13 November
Spain is next on the itinerary. Tempranillo and Garnacha are the order of the day.

20 November
One day in Italy isn't enough so we are headed back.

Here's a simple one when you don't have a lot of time to prepare.

In a word, lots. The American Cheese Society (ACS) annual cheese fashion show is in Seattle this week and we are doing our part as the unofficial host of the event. Connie is organizing the huge cheese sale at the end of the conference while Shane and Jana are competing in the Merchandising Competition under the nom de guerre "Tomme Raiders." The highlight of the week is the Festival of Cheese (Saturday, the 28th from 5:30-9:00 at Benaroya Hall) where a dazzling array of 1,400 cheeses are presented. It really is quite a spectacle. Add just like in Willy Wonka's chocolate factory, everything is edible. Go to www.brownpapertickets.com for tickets.

On that note, we have several cheeses to tell you about. Let's start with America, shall we?
Mt. Townsend Creamery has a couple of new cheeses based on their popular Seastack and Cirrus cheeses. First is the Truffle Stack which, as you can guess, is their classic Seastack (soft-ripened cow) with truffle. Another great new product from them is the Off Kilter. You're not the only one who thought beer and cheese would be great together-so did the guys at Mt. Townsend. They teamed-up with Pike Brewery to produce this new cheese washed with Kilt Lifter.
We think the Dinah's Cheese Camembert-style round from Kurtwood Farms on Vashon will be taking home some hardware at this year's ACS. Come in to the shop and taste it before the judges do.
Finally, we love the Queso del Invierno from Vermont Shepherd. This is only the second cheese made by the company and it's delicious. The Invierno is a semi-hard raw milk cow/sheep tomme. Grassy and milky, it melts in your mouth.

In the same vein is the Tomme de Cressoney. This tomme is softer and more direct with barnyard aroma and a fresh milk flavor.
We are proud to be the only place in Seattle offering Casaticata di Bufala, from Lombardy. This is brick-shaped, soft-ripened buffalo milk cheese that is rich and silky. Prosecco may have been invented to pair with this cheese. We'll continue our tasting research and get back to you.
Finally, please introduce yourself to Ruaraidh Stone's Strathdon Blue from Scotland. This is a Neal's Yard cheese that some compare to a Gorgonzola. It's beautifully veined and, as with all great blues, the cheese takes center stage with the blue singing back-up.

We have a new chocolate to tell you about. From Madrid comes Chocolate Organiko. In eight flavor combinations, including Lemon & Pimento and Almond & Honey, these fine chocolates are stylishly packaged and perfectly balanced. As with most chocolate brands, the true test is the quality of their plain dark chocolate. Organiko's dark is the real deal. Oh, and you won't believe the price.

Lugana Fresh Pasta is another new one for us. Since they've moved in, we've struggled to keep these locally made, bronze cut pastas in the refrigerator. They are ideal for pasta salads and the various shapes hold on to sauce perfectly.

Have you ever eaten at Skillet? It's a modified Airstream Trailer fit with a kitchen. They serve gourmet food at lunch time around the city. Their signature ingredient is Bacon Spread (formerly - and hopefully once again referred to as bacon jam) and it is, you guessed it, spreadable bacon. You may remember them demonstrating this product a couple of years ago at the Seattle Cheese Festival. The rabid response to this demo and product began the quest for a jar of bacon. You don't have to think too hard to come up with ways to use this product. We're proud to be Skillet's very first retail customer. Give it a try and it will become like mustard in your fridge- always there.

Stephen got a deal on the last remaining bottles of Viña Mayor Reserva 2003 Ribera Del Duero. It is a mouthful of Tempranillo grapes and balanced oak. Spain's noblest of wines made nearly perfect by the folks of Vina Mayor. The Reserva has a little brother, too. The Crianza 2005 Ribera del Duero is delicious and makes a great table wine. Our Rosé island remains bountiful and ready for the last stretch of summer. Try an original Tempier Bandol or the sublime Pinot Noir Rosé from J.K. Carriere. With dozens more to choose from, you'll be sure to drink up all the remaining summer sun. Since we are dropping names, here's a big one: Leonetti. We have a few bottles of Washington's premier wine still available. Finally, I can't let the opportunity to plug an Italian wine go by so here goes: Renato Ratti 2005 Barolo Marcenesco is in very limited supply here at the shop. If you like high scores and a ton of awards to pair with great wine, you will enjoy this Barolo. Before fall comes, grab a couple of these pristine examples of Italy's noblest of wines.

Upcoming Wine Tastings
As many of you know, we present free wine tastings every Saturday upstairs in our Wine Department. Our tastings go from 2-4pm and are traditionally paired with cheeses chosen by Connie Rizzo, our Cheese Buyer. You may not know this but Connie has been buying cheese for 20 years. Needless to say but she knows her stuff. Connie also knows her wine so you can be sure that the cheeses she chooses for our tastings are spot on.

In an effort to extol the virtues of the Lugana pasta I mentioned above, take advantage of the last of the tomatoes in the garden and squeeze a few more weeks out of summer by making and serving this pasta salad for a dinner on the deck. Rosé is the perfect foil for this light and savory salad.

I gave Nate the opportunity to pick only five new products for this newsletter. No problem, right? Wrong. Nate's been working hard to keep things fresh and current while faithfully preserving the traditions that have made DeLaurenti excel for over 60 years. It was no easy feat for him so, together, we pared the list to the following :
Pomi Strained Tomatoes now come in a 1500g tetra pak box. Not only are these tomatoes wonderful, but the packaging is also fantastic. When style and taste matter, Pomi's your tomato. Olio Verde is easily one of our favorite extra virgin olive oils from Italy. Every year, this powerful, complex and balanced oil proves that it is world class . That's why we were excited to hear of their Olio di Oliva al Limone. That's right - lemon infused olive oil from Olio Verde. Next time you cook fish, you really should try this oil - it's spectacular.

More and more we have requests for gluten-free products. In response, Nate found Italian gluten-free crackers from Galbusera. Made from corn and rice, these crackers are a wonderful platform for cheese and charcuterie. You have read of our love affair with La Vecchia Dispensa products before. They continue to amaze us with a new line of accompaniments including a Balsamic Mayonnaise, a Bruschetta spread, a Carmelized Onion in Balsamic Vinegar spread and a Modena Salsa Verde. Again, when style and taste are important... Finally, we present a Black Truffle Dijon Mustard. Now before you think we've gone off the deep end because truffles are "so last year," I implore you to reconsider. The perfect application for KL Keller's truffled mustard is with paté . Think about it.

We're happy to announce many of our Cheese Festival Seminar speakers' cheeses are currently in the case. In particular, we have Ms. Zepos' L'Amuse Gouda (an aged, crystallized number), Comte and Wilder Weide (a very firm, caramelized gouda). From the Caves of Jasper Hill (and Matteo Kehler), we have Oma, the mercurial Winnimere (bark-wrapped, washed rind cow that's all at once pungent, rich and mushroomy), the Bayley Hazen Blue and their Landaff (a n ode to Caerphilly from England, this cow's milk cheese has spicy cheddar notes that would be great with a porter.) Kurt Timmermeister brings us his Dinah's Camembert (from Vashon Island). You'll be familiar with Mary Keehn of Cypress Grove's signature cheese, Humboldt Fog and their relatively new Truffle Tremor (t he Fog without the ash but with black truffles ). And finally, from Port Townsend, Mt. Townsend Creamery's Red Alder (little firm disc of cow's milk), the Scotch Ale (you guessed it: washed with Pike Brewery's Scotch Ale) and their ode to Monterey Jack - New Moon.

Most everybody was a fan of Fra' Mani salami. What wasn't to like? They use beautiful ingredients , expertly cured. The challenge was getting their salami here in the store. We will continue to work on procuring their salami, but we're proud to offer yet another handmade salami to our assortment: Creminelli Meats. You may remember these guys as they had a little counter outside our store for about a year. They recently closed the retail part of the operation here in Seattle, but they continue to cure their salami in Utah. We'll bring in their Barolo, Tartufo, Piccante, Wild Boar, and Sopressata. They are delicious and we hope you like them as much as we do.

New releases from Buty Winery include The Beast. Despite the horrible pun, the Beast is a remarkable second line for Nina and Caleb. It's their chance to sow some wild oats, make some interesting, unusual wines. Their decisions in these regards differ from year to year so the Beast can never be pinned down. When you run out of the Buty Rediviva or Conner Lee Chardonnay, reach for a Cinsault or Rosé from the Beast. You won't be settling.

Upcoming Wine Tastings
In honor of the Cheese Festival, we will present free wine tastings each Saturday during the month of May upstairs in the wine department. Saturday tastings happen from 2- 4 PM, as usual. So what's the big deal? It's Cheese Festival Month!

Here's what's in store shortly...

01 May
Spanish Wines including a 100% Mencia and a chilled Sherry

08 May
Italian wonders from Noble's Naomi Smith's trip

 

You may remember Justin Lyon. Justin ran our café for a time a few years ago. He's moved on as a private chef and travels between Hawaii and Indian Wells, California with his beautiful wife and two children. Needless to say, the guy can cook. He made this dish for a Family Dinner here at the store (we do family dinners ever so often here. They're fun and exclusive and the crew gets to show off a bit when the inspiration hits them.)

Spot Prawns are perfect right now in the Market - if you believe the fish guys and we do most of the time.

Connie has found a cheese I think the entire staff has described as "really good." Because we like to keep things simple around here, we're calling this the best cheese of 2010 (so far). Truly, this Val d'Aosta raw cow's milk cheese is fantastic. Toma di Gressoney is slightly washed in brine and has a semi-soft pate. The cheese gives a slightly salty and beef broth flavor. We're trying it right now with a Pinot Nero from the Val d'Aosta. Aren't we pretentious?! Connie's on a roll. She's been looking for a Scamorza from Calabria that reminds her of the Scamorza of her childhood. She thinks she's found it. I'm not going to elaborate too much on this cheese other than giving you the name and the description from the producer's literature: "Scamorza the Plain: The Scamorza is a spun paste cheese made with raw milk, pasteurized whole cow, also available smoked." You might have a few questions after reading this so allow me to interpret. The cheese is not smoked and is made with pasteurized cow's milk -similar to mozzarella. It will remind you of grandpa if grandpa was from Italy.

There's more new cheese....
Saint-Maure may be somewhat familiar to regulars of the shop. We have carried the French version many times in the past. We proudly tell you of a new and different version from Belgium: Sainte-Maure Belgique Cendrée. This is a beautiful goat, ripened with vegetable ash. The ash lends a slightly peppery note to the cheese. The pate is classically French goat: dense and peanut butter-esque. We have the 3 pound logs of this cheese (as opposed to the 7oz log you are familiar with).

Finally, we have Chimay Gran Cru. This Belgian cow's milk cheese is washed in Chimay beer and boasts a pleasant pungency. Wash it all down with Chimay Beer (available upstairs in our wine department).

Perigord Black Truffles are here! We have 10 available this week. The last order we received was great and exceeded our expectations so we're buying more. First come - first served.

Black Garlic is new. Boy is it new. Black garlic is fermented for three weeks - under strictly controlled conditions. The best way to use this garlic is at the very last minute. Heat reduces the sweetness and flavor of black garlic so add it at the end of your cream sauce or with butter over pasta. Roasted vegetables love this garlic - toss it in when you take it out of the oven - just before serving.

Steven Smith knows about tea. He created Stash Tea, grew the business then sold it. He created Tazo Tea, grew the business then sold it. Tired of hanging out in France, he decided to head back to the states (Oregon, to be precise) and start again. His eponymously named teas are clear, crisp, honest examples of a craft perfected over decades. Oh, and we carry them now. Check them out.

Maybe you'll be buying a Champagne in the near future. If you do, look for two little letters on the label: RM. RM stands for "récoltant manipulants" and it simply means the folks who made the Champagne also grew the grapes. Big deal, right? Well, yes, it is a big deal. As is the case with farmstead cheese, control and care matters and you can taste the differences. Grower Champagnes are the life's work of the producer. They see the bottle of bubbly as a child. They've given birth to it, nurtured it, bottled it and put their name proudly on it. The knock on grower champagnes is that they can be inconsistent from vintage to vintage. But as they say over there: "vive la différence". You can buy a Veuve Cliquot or Moet et Chandon. These wines are fine and never change. But why not celebrate the seasonal changes in perfectly made champagne by buying a grower Champagne? You'll be supporting a family in France (and a couple of families over here) and delighting in your decision.

Upcoming Wine Tastings
Every Saturday from 2-4pm upstairs in our wine department. They're always free and always expertly paired with cheese from our deli. Mark them on your calendar - a real no brainer.

30 January
Looking for value. Staff picks from around the world.

6 February
More budget minded wines. This time from the Northwest.

12 February (FRIDAY!)
An artificially big day is coming. Let's pre-func! A special Friday tasting with ideas for Valentine's Day.

13 February
More thoughts for Valentine's Day....like bubbles.

 

Michele (my wife), makes this very rarely. We can't figure why because it's really quite delicious and easy. Perhaps because it can be messy. Fear not! Dive in and go at it.

Panettone is traditional Italian Christmas cake and we have it in spades. Never before have we carried so many varieties: Loison, Rustichella d'Abruzzo, Perugina, Le Logge, Colavolpe, Sclafani and Bindi are our brands this season. We have mini's, one-pounders, one kilogram panettone and all the various flavored panettone from Rustichella. You may notice the absence of Le Tre Marie brand panettone. Quick story: after we ordered hundreds of Tre Marie panettone last year - as we've done for several years - we noticed the same panettone at a locally based, big-box warehouse retailer whose name rhymes with "frostco". No sense competing with those guys so we searched for a new relationship and found Loison. As one 80 year old customer said: "Loison is the best panettone I've ever had." He's right! Pandoro is the elegant pound cake-like cake from Italy. Traditionally served dusted with powdered sugar, this lift cake is wonderful when grilled and served with coffee. We offer Loison's perfect example of this Italian favorite.

Le Logge Panforte is also available again this season here at DeLaurenti. Panforte ("strong bread") is a dense cake of fall spices, almonds, honey, molasses, etc. which traditionally hails from Siena, Italy. We're proud to offer several brands, including Panforte by the pound. Panforte is perfect with coffee or stronger cheeses. Fruitcake candied fruits are available as well. For over 60 years, DeLaurenti has been the Seattle source for fruitcake ingredients. We even have hard-to-find candied citron (both whole and diced) which will really set your cake apart from your neighbor's.

Carsten's Lübecker Marzipan, in many, many forms, makes its seasonal return as well. Lübecker (from the town of Lübeck) Marzipan is famous for its uncompromising quality. 70% marzipan paste and 30% sugar and that's it - nothing else. This is Germany's finest. While we're on German candy, let's see what Kinder has in store for us this Christmas....

You know Kinder Eggs. Well they make so many more little surprises for the children including chocolate Santas, ornaments and even huge eggs. Check out our Kinder wall for some unique stocking stuffers.

On a completely different note, we proudly sell Macrina Stuffing Mix for your special meal. As expected, Leslie Mackie only uses the finest ingredients for her one-of-a-kind stuffing. The best part is you don't need a bird to prepare it. In a pan and in the oven and you're set.

Finally, we have gift boxes available for the perfect hostess gift. One box features Sapori di Napoli Girelli Pasta and our very own Sugo della Casa Pasta Sauce. Our other box features our hand selected Umbrian Extra Virgin Olive Oil and Balsamic Vinegar. Anyone can bring a bottle of wine but it takes someone special to bring DeLaurenti branded products to the party!

One or two more things: we have whole fillet bacalao (salted cod) as well as Molinari Coteghino and Biroldo (blood sausage) for those who remember how to prepare them. If you can't remember, read our recipe pages for some traditional ideas.

Lots of seasonal cheeses are now available in the deli including Mini Stiltons (7-8 pound masterpieces in blue), Grafton Truckles (2 pound, cloth-wrapped cheddars from Vermont) and my favorite: Tomme Jura. Tomme Jura is our long-searched for replacement of Vecherin Mont d'Or. The Mont d'Or is extinct in the US because it's made with raw milk and while the Jura is pasteurized cow's milk, the flavor is powerful and long lasting - just like the Mont d'Or. Finally, we have plenty of Teleme Cheese for your Christmas Eve polenta and sauce - grandma will be happy. You probably knew we make our own Truffle Butter and Porcini Butter. We have plenty to baste what's coming out of the oven or to sauté your veggies. Try sautéing your mushrooms in Truffle Butter next time and see how the crowd reacts...

Below is a list of special cooking and product demonstrations taking place over the next couple of weeks here at the store. Print it out and tape it to your bathroom mirror so as not to forget...

Olio Novello is literally "new oil" from Italy. We have the freshly pressed oils flown over to the store so we can taste these amazing oils just days after they're created. Below you will see a list of dates and events around this annual Italian tradition. Don't miss your chance to try these oils as fresh as they can be (outside Italy)...

December 17th 12-2pm - Ethan Stowell of Union, Tavolata, Anchovies & Olives and How to Eat a Wolf will grace us with his culinary skills. He'll be working with a Tuscan olio novello, Olio Verde. This dense, cloudy oil is not to be missed.

Saturday December 19th 10-12pm - Armandino Batali of Salumi presents in only the manner he can, Tenuta di Capezzana's Olio Novello.

Saturday December 19th 12-2pm - Renee Erickson of Boat Street Cafe is on the docket as we explore Olio Verde's novello once again.

Tuesday December 22nd 2-4pm - Jeff Bergman presents perhaps the best oil in the world, Laudemio. Laudemio is great on a normal day but the novello version is life-changing.

Who likes Candy?
Did you know the average person gains only one pound each holiday? Why not offer up a few ounces to sweets this year? We are happy to present the following demos focused exclusively on confections...

December 21st 12-2pm - Maria of Curio Confections will show off her beautiful and elegant marshmallows, brittles and madeleines.

December 23rd 1-3pm - Confectionately Yours will grace us with yet another demo of their toffee - the best toffee you've ever had. Period.

We are very proud to offer some unique, small grower Champagnes this time of year. Try the Marc Hebrart Brut or the Gaston Chiquet 'Tradition' Brut. Both are superb examples of correct Champagne. We even have several of them in half-bottles to leave for Santa by the fire. Bruno Giacosa Barbera d'Alba is one of the greatest Barbera's in Italy. At half its regular price, it's now the greatest Barbera in Seattle. Check it out upstairs in our wine shop.

Upcoming Tastings:
December 19th 2-4pm - We'll taste Italian Wines from Dalla Terra. Please join us while we enjoy a Prosecco, Pinot Grigio, a Chianti and a unique Carmenere from the Veneto. The unmistakable Naomi Smith will be pouring.

DeLaurenti chef Garrett Abel, with a literary gun to his head, created this recipe as the ideal platform for the 2009 Ponticelli Olio Novello. The underlying starch and pork really show off the grassy, fresh extra virgin olive oil. This makes for a wonderful first course paired with an indigenous sangiovese such as Rossosole.

We have a few prodigal cheeses returning to the fold. They split for a while, lived lives of debauchery and cave-dwelling, only to return to the shop begging for a place in the case. Naturally, being the magnanimous folks we are, we accepted them back with open arms. Please join us in welcoming back Tome de Bordeaux. Fourme de Rochefort Montagne and Salers. The Tome is a semi-firm goat covered in juniper, thyme and rosemary from Vendee, France.

The Fourme de Rochefort hails only from the Auvergne in France. It's a raw milk cow with nutty notes and a milky flavor.

And finally, the Salers. You may remember the Salers from Connie's trip to the barren plateaus of the Auvergne. The big producers of the region make only 30-40 wheels per year of this quintessential farmstead, raw cow's milk cheese. As in no other cheese, you can taste the terroir and grasses of this starkly beautiful place.

One last thing in the Deli....White Truffles are in the air. It looks to be an earlier season this year so if you're interested in serving one of the world's true delicacies, please call our Deli and reserve a truffle today. (800.873.6685)

We have another option for spicy salame lovers: Molinari Hot Salame. This dry salami is just shy of a pepperoni and is "just right" in terms of heat. We think you'll like it. Speaking of hot, we now carry locally made Zoe's Chorizo. It comes in a stick and can be sliced - perfect for panini or atop your next home-made pizza.

We have three rules (well four, really) when it comes to putting our name on a product: 1) It's got to be really good. 2) It must be congruent with our store (no DeLaurenti half-shirts or sweat pants, sorry). And 3), it has to be a great value. I think we've come up with one of our last branded products: DeLaurenti Pasta Sauce. We weren't really looking for a private-label pasta sauce, but we liked this sauce so much, we asked the folks in Italy if they'd be willing to put our name on it. Sure enough, we fooled 'em and they agreed! Our sauce is made in Piedmont, Italy and features a little Barolo wine in the recipe. This is a wonderful base sauce (add sausage or veal) but can stand alone on pasta because the tomatoes are so sweet, tangy and delicious. I only hope we ordered enough to last through the holidays.

Nate couldn't resist the packaging and history of the famous Bazzini Nut Company. He ordered in a sample of the pistachios and they lasted a couple of minutes in the store. Bazzini nuts are roasted when we call them with our order (we have the Pistachios and Cashews) and you can tell the difference. They're perfectly salted (which means not a lot but enough) and like any good nut, addicting. We even have Pistachio Flour from Bazzini (recipe below).

It's never too early to plan your garden for next year. Indeed, if the weather's anything like our latest summer, we'll enjoy another glorious garden. Before you think I've gone off my rocker, keep reading. We have Italian seeds for planting! Chicory, Basil, Rosemary, Fava and Barlotto Beans, Roma and Red Cherry Tomatoes, Fennel, Arugula and on and on. All the seeds are imported from Italy and have a two-year shelf life - perfect for next spring.

24 October Buty Winery with Nina Buty pouring their latest September Releases.

31 October Wines of Substance. Bring your Periodic Table of Elements and get extra credit!

So we got this pistachio flour in from Bazzini and we were wondering what to do with it. We talked about encrusting pork with it or frying pork chops dusted with it, but those ideas seemed a little less than challenging. (We have a little more time on our hands in October, to be honest.) So we decided to make pasta with it. Give it a try if you've got a little extra time.

For enduring the shameless use of quotes above, we're going to let you in on a secret good deal. Neal's Yard Colston-Bassett Mini-Stiltons are now available for pre-order. I know they're a long way out - the holidays - but these cheeses take a slow ship from England then zoom across our huge country and get here just in time for the eating holidays. Call us with your information and we'll reserve one for you straight away. (800.873.6685)

From Rollingstone in Idaho, we have one of their rare aged goat cheeses, Idaho Goatster. Typically tangy and mildly nutty, you'll definitely taste the resemblance to their fresh chevre. We saw it rain once or twice recently, so we brought back the Rollingstone Pistachio & Basil Torta for the fall season. This wonderfully pretty cheese is not agoraphobic, so if the sun comes out, you're cool.

We have another option for spicy salame lovers: Molinari Hot Salame. This dry salami is just shy of a pepperoni and is "just right" in terms of heat. We think you'll like it. Speaking of hot, we now carry locally made Zoe's Chorizo. It comes in a stick and can be sliced - perfect for panini or atop your next home-made pizza.

You've heard of our famous, award winning chocolate chip cookies - the ones we sell piping hot in our café every day, right? Ever wanted to make them at home but were too embarrassed to ask for the recipe? No worries. We rolled the dough up in a log and packaged it in our refrigerator so you can take a pound of our chocolate chip cookie dough home and bake them off yourself. You can bake a fancy dessert but who in their right mind would pass up a hot chocolate chip cookie at the end of a meal? Nobody you should invite over, that's for sure!

And now for something completely different..... The Atlas 150 Wellness Colored Pasta Maker is now available at DeLaurenti. These anodized aluminum babies are nickel and chrome free so the pasta you taste will be the pasta you made (no tinny undercurrents). And yes, they come in colors! Blue, Red, Black are in stock. The Yellow, "Ice" Blue and Pink are available to order. These are truly Italian works of art that will function for generations in your kitchen. You have to see them!

Stephen has cornered the market on amazing Sangiovese from Tuscany and we are the beneficiaries. Castello di Monastero Sangiovese is quite simply a perfectly correct rendition of this noble grape. We're practically giving it away - in essence, were evangelizing for one of our favorite grapes. Stephen also has a line on the simply elegant 2004 Castello di Bossi Berardo Chianti Classico. Again, this is an incredible value for such an amazing bottle. With the recipe below and a bottle of the Berardo, you may have a perfect dinner.

As you know by know by now, wine tastings take place upstairs in our Wine Department each Saturday from 2-4pm and are always free. We pair cheeses with these wines to round out the experience. Here's what coming....

12 September - Stephen's Picks. Always worth the anticipation, Stephen's Picks will take you places maybe you haven't enologically travelled.

19 September - Maryhill Wines from Washington State. Classics from our great state.

This is a good one. You can make this a day ahead of time or even freeze an extra loin. When guests arrive, you'll kill 'em with your skills!