Since you'll be in the area this weekend, check out what Nate's brought in from around the globe.

If you've read this drivel before, you know we're sort of the "Trekies" of chocolate: We go where no store's gone before, which means we probably have too many varieties of chocolate in the store. But they all sell...and we just can't help ourselves.

So why not bring in just one more type of chocolate? For the same reasons they did another Star Trek movie: Because we like it and we can. I have to say that the Rogue Chocolatier (70% cocoa)Nate just brought in exposed the subtle but distinct differences between truly excellent chocolate and average chocolate. I can't promise, but if you try it, I predict your descriptions will progress from "Wow!" or "This is good!" to more ethereal, pensive comments, such as "It is better to have loved and lost than to not have loved at all." Or something to that effect.

And what makes it so good, you may wonder? Read on for good cocktail party fodder and the answer. Skip ahead if you just want to take my word for it.

Rogue Chocolatier is the first true artisan chocolate maker to arrive in the Upper Midwest. I source the finest cacao and clean, roast, winnow, grind, refine, conche, temper, mold, and package it myself. In this I hope to bring out the heart in each bean. The chocolate you are about to enjoy has kept me up late into the evening and woken me early in the morning for its care. It is the culmination of a three day process that ends in a product I love.
I hope you will too.

Colin J. Gasko
Founder / Chocolate Maker

Do you think whoever's running Nestle these days can say this? Me either. You gotta' root for a guy like this. (For more on Rogue and the Microbatch movement, go to www.craftchocolatemakers.org .)

We have a new DeLaurenti Riserva Extra Virgin Olive Oil. Most world-class specialty food purveyors would lead off with a fact this big, but we're humble in these times. Here's the scoop: We've sold a nice Sicilian olive oil for decades and figured it was time to put our name on a very nice extra virgin olive oil from Umbria. We'll still sell the Sicilian but the Umbrian oil will bear the DeLaurenti brand as well. It's full-bodied, filtered and redolent of olives. At $15.99 for a 500ml bottle, it's also an amazing value.

Bee Raw Honey returns to DeLaurenti. Nothing fancy here, just pure, simple honey made from spoiled bees with good work ethics. New for the planet, not just our store are Dolcezze de Caro flower candies. These soft jelly candies are made from sugar, water, and flower extracts grown in the Rivieri dei Fiori along the Ligurian Coast (near San Remo).

Chef Demos This Week!
Jacquelyn Buchannan is the Executive Chef for Laura Chenel's Chevre in California. An accomplished chef and culinary teacher, Jacquelyn will grace our shop with chevre-focused chef demonstrations upstairs in our kitchen. The demos will be held Thursday from 3-5pm and on Friday from 2-4pm. Come by and discover new ways to highlight the cheese Alice Waters made famous - Laura Chenel's Chevre.

By the way, you'll see a preview of lots of the cheese that'll be present at this year's Festival in the shop a few days early. Get a jump on the crowds and sneak out of work early this week...

Those who don't read this newsletter won't know the best kept secret about the Seattle Cheese Festival: wine tastings are free all weekend at DeLaurenti. Starting at noon and going until we're tired of sharing (or at least 4pm), we're pouring wines from around the state and around the world upstairs in our wine department.

For enduring this suggestive selling for so long, you are about to be rewarded with the winning recipe for this year's Seattle Cheese Festival Grilled Cheese Sandwich Contest! Can you believe it! KING, KOMO, CNN, FOX and the BBC all wanted it but we insisted on sharing it with you first. From the millions of entries, Cristal Ortiz's "Grilled Suds N' Cheese Sandwich" took top honors. The key to this one might be the beer butter, by the way....Oh, and you'll see Cristal create this masterpiece on Sunday at 11:30 at the ......Seattle Cheese Festival!

Ever been to Vermont? Me neither. And I don't plan on going anytime soon, alas. However, DeLaurenti does have a solution to your Vermont travel dilemma - we'll bring the best parts of The Green Mountain State to you! Well, the cheese, at least. Winnimere from Jasper Hill Farms is a seasonal cheese - only available in the late winter/early spring. Winnimere is truly an American Original cheese - there's nothing like it. Winnimere is washed with local Lambic and is made with raw Ayrshire milk, then wrapped in local spruce bark. In three words or less: rich, creamy, pungent. Connie doesn't rest on her laurels so she went after and snatched-up some Dorset from Consider Bardwell Farms. Bardwell's cheese maker is another Vermont legend, Peter Dixon.. (You remember Peter from our Cheese Festival two years ago, right?) Dorset's a washed-rind with the yin-yang of cheese: savory and buttery. Did I mention that it's pungent, too? I will resist the puns and just tell you we have Mixed Emotions from Lazy Lady Farms, too. All of these cheeses are ripened and cared for at the Jasper Hill Caves and released when they have met perfection. Check out this 5 minute video on the farm and the caves by Mateo.

Gianduia Gelato from Gelatiamo. I'm going to repeat that: Gianduia Gelato from Gelatiamo. If you are at a loss for what to do with this gelato, here's a suggestion...On the first floor: Delaurenti Brownie. Second floor: Gianduia Gelato. Third floor: Fran's chocolate syrup. While I'm on the subject of amazing, I should mention a few gems which have made it back on the shelves. Stramondo Pistachio Cream returns as does Acetaia Malpighi's White Balsamic Condiment. The pistachio cream makes any dessert calling for a rich, nutty addition an unforgettable indulgence. The white balsamic works wonderfully when you don't want to 'stain' your vegetables or fruit with its darker cousin. Speaking of balsamic, Nate's found a source for Balsamic Jelly in Acetaia Cattani. On toasted bread, grilled meats or cheeses, balsamic jelly really does make it all better.

Stephen's pulled in some spectacular values on wines from around the globe. Of particular note: The 2005 Côtes-du-Ventoux Syrah from J. Vidal Fleury and the Merlot-predominant 2004 Bordeaux from Chateau Marsau. If it gets sunny and you need a deck wine, grab the Allegrini Soave. In fact, I think Allegrini Soave is Italian for "sun-drenched deck?"

Upcoming Wine Tastings
As always, tastings are from 2-4 on Saturdays. They're free. They're upstairs in our wine department. And they re accompanied by mirth and well-thought-out cheeses.

• 7 March Washington State winery Shady Grove with an introduction of Spanish varietals here in the Northwest

• 14 March Washington State winery Steppe Cellars

• 21 March Spanish wines like Rioja, Verdejo, Albariño, etc.

My wife's family calls the soupy remains at the bottom of any dish "mogi-mogi" (pronounced "mo-gee, mo-gee"). I'm not sure why but it's probably Italian dialect or slang for "eat-it, eat-it". In any event, it's what they fight over at the end of the meal. I've only been around for about 20 years but I'm getting pretty good at the mogi-mogi grab. When you want to force the mogi-mogi, make bagna cauda.

Rollingstone Chevre is back. The goats have kidded, so the milk is fatty and rich. Banons are in, too. These little goat discs are wrapped in macerated leaves. Just warm them in a frying pan, and they are perfect for salads. Pond Hopper just in from Tumalo Farms has a new complexity since we last had it - quite savory and 100% goat. Only a few Valentine cheeses left: Coeur du Berry heart shaped goat cheese covered in dried cranberries, Atout Couer is a double crème heart shaped brie, and Couer Fleuri is a goat disc with a dried cranberry heart and trimmed with rose petals. Irresistible! Grilled Rosemary Tuscan ham is back in after a 6-month vacation to Italy. Winter Salami from Salumi returns. This is Armandino's seasonal selection with three types of peppercorn: red, white and green.

You may remember our Amadei Chocolate courting story. Well, it appears as though they're smitten with us! As proof, they've allowed us to sell their prized Porcelana Bar. The Porcelana Bar is made from the rarest cocoa bean in the world. Find out why next time you're in the shop. New for us is the November harvest olive oil from Hillstone in Yolo, CA. Grassy and a bit nutty, this oil reminds me of home (the Sacramento Valley) in the summer. So does Seattle really need another coffee roaster? Well, yes!

Herkimer Coffee owner Mike is a throw-back to the long lost days of passionate coffee roasters. He LOVEs his beans and is 'mad scientist'-devoted to them and their blending. He knows that supreme blending comes from exquisite varietals and he's mastered the art. You can't find this coffee just anywhere so we're pumped to have an opportunity to sell it.

Sapori di Napoli has two new additions to their line of pasta: Pappardelle and Tagliatelle. . Close your eyes and imagaine dried pappardelle that's not crushed and tastes like fresh. Open your eyes and you'll see Sapori di Napoli Pasta.

Upcoming Tastings

12 February
Autumn, Theo Chocolate's Master Chocolatier, will be tasting their "Aphrodisiac Collection" of chocolate truffles from 2-4pm

13 February
Sue from Confectionately Yours shows-off her English Toffee from 12-2pm
Then Ivy from Cocoa Chai will dazzle us with samples of her specialty truffles from 2-4pm

14 February
Theo Chocolate again from 2-5pm

Europe had its run at the top of the monetary food chain the last few years but that reign has come to an end: That means prices are dropping for some of our favorite wines and values are to be had by wine lovers who frequent out of the way, passionate and devoted wine shops. I can think of one shop in particular that prides itself on searching for the smaller producer and the out-of-the-ordinary wines from Europe (and the rest of the world, for that matter). Its bearded acquirente di vino is pleased to help and always with a smile. The address is 1435 1st Avenue in Seattle. Check it out.

Upcoming Wine Tastings
As always, wine tastings happen upstairs in our wine department from 2-4 on Saturdays and are accompanied by expertly choreographed cheese tastings.

• 14 February - This is a shameful play on your emotions but we're going to do it anyway. How's this for a heartfelt line-up? Sophia Rose, Canella Blood Orange Mimosas, d'Arenberg's Love Grass Shiraz and Presidential Ruby Porto.
• 21 - February - Values from Europe including numbers from the Cotes du Ventoux, Montalcino and maybe Bordeaux.

Since we have wonderful fresh buckwheat pasta in the shop now, you have to try this recipe.

Panettone is a symbol of Italian Christmas and this could be our most diverse panettone offering ever. Check out the names:

Perugina     Cole Volpe     Rustichella d'Abruzzo     Corsini
Le Logge     Le Tre marie     Sclafani     Fiasconaro

Pandoro is similar to panettone but a little denser and without the candied fruit. Dusted with confectioner's sugar, pandoro is perfect with coffee or as 'French' toast. We have pandoro from Le Tre Marie, Perugina (mini's), Corsini and Bindi (mini's)

Panforte (strong bread) is also back in strong numbers. Panforte from Corsini, Fiasconaro. We are also selling panforte from Le Logge by the slice in our Deli.

Bakers will be happy to see their traditional ingredients, too. Anise oil for the pizelle is back.
Marron s Glace from France (Faugier) and Italy (La Florentine). Chestnut Spread and Cream (the cream is sweetened). Candied fruit for all your fruit- cake baking needs (including Citron whole and diced).

Marzipan from Carsten's returns in traditional log-form and in holiday 'marzipan fruits'. For you cat lovers, of which I count myself one, dipped chocolate marzipan 'toungues' return, as well.

Torrone is always in the store, but we like to go to torrone extremes this time of year. La Florentine and Fiasconaro are wonderfully traditional as is a new brand - Festa. The Festa torrone is dipped in chocolate and presented in a handsome package - good inside and out.

Wondering how to make your dessert simple but special? Of course you weren't but now that you are, try Fabri. Fabri is a name you'll recognize for their Amarena Cherries and Fragola (strawberries in syrup). Fabri also makes Grappuva. Grappuva is a jar of white wine grapes soaked in grappa. The staff keeps saying they're great in martini s - I wouldn't know. Over ice cream or in crepes sounds more my speed. Cole Volpe, famous panettone producer, also makes a special treat this time of year: Dried-Candied Figs. You'll see Matt strolling about the store with tastes of these little dandies. Think Dolce Gorgonzola with them for dessert, perhaps.

Macrina makes the best stuffing mix around and Chocolate Brioche. Don't believe me? Come find out for yourself at one of the following Macrina Demos:

22 November - 10-noon, Macrina Stuffing Mix
23 November - From 10-noon, Macrina Chocolate Bread Pudding
24 November - From 3-5pm, Macrina Stuffing Mix

Kinder Eggs are back! What more can I say?

Stichelton. What on earth?! They couldn't call it Stilton because it's made with raw milk. Stichelton is what Stilton wants to be. We just cracked a new wheel and it is the only way to fly after your huge Thanksgiving feast. Impress them with cranberries - on the cheese! Brillat-Savarin now makes a triple cream covered in French cranberries. Rollingstone Chevre of Idaho graces us with their seasonal Cranberry Torta, too.

White Alba Truffles will arrive Tuesday, November 25th. These are the first of the season and they promise to be splendid. Not quite as pricey as last year so reserve yours today. Call our deli to place yours on hold with a credit card.

The DeLille, Cayuse, and Ken Wright allocations have arrived. As a retailer, we get the scraps that fall from the restaurant tables on these rare wines so our inventory is light. First come, first served! Not sure what to drink with Thanksgiving? How about four brief ideas: Viognier, Dolcetto, Cabernet Franc and Beaujolais. No, not Beaujolais Nouveau - egad! Viognier is a fuller bodied wine with good acidity and fruitiness to pair well with tryptophan (the sleepy ingredient in turkey). Dolcetto is a wonderful red-fruit tasting wine from northern Italy that has a bit of tannin and acid to pair well with the potatoes, turkey/lamb and beans. And it's from Italy and we like that. Cabernet Franc is my new favorite red. It goes with lots of meats and foods, is luscious and fulfilling and has a long finish. Done right, it's superb. Cab Franc hails from France in the form of Chinon. Lastly, Beaujolais. Much like Cab Franc and Dolcetto with nice tannins and ripe fruit, the real Beaujolais is never banana-y or Jolly Rancher-like. Stephen will be proud to recommend one of these Thanksgiving wines upstairs. What's that? Forget all that? OK. Champagne it is! Try something different - a farmstead bubbly with a name you've never heard of like Jose Dhondt or Vazart-Coquart. These sparkelrs are made from fruit on the farm and typically by mom-and-pop producers. Stephen searches for these types of Champagnes (and wines, for that matter) and the pay-off is memorable.

Upcoming Wine Tastings
It's always the same but bears repeating: Wine tastings are always free, always upstairs in the wine Department and always 2-4pm on Saturdays.

• 22 November - South African Wines
• 29 November - Italian Wines from Dalla Terra
  SPECIAL GUEST: Renee of Boat Street Café will be here to do a demo of her delicious condiments (the pickled onions are my favorite.)
• 6 December - A Port in a Storm. It's perfect timing for a Port Tasting - join us!

Everyone should know that eating seasonally is the best way to enjoy the best nature has to offer us.  We're big propagandists of this philosophy so it's with pride we can now offer Cowgirl Creamery's PIERCE PT.  PIERCE PT is made only in the fall and winter with organic milk from the Straus Family Dairy.  Washed with Moscato wine and dusted with local herbs, this semi-soft beauty has been worth the wait.

Tomini Sott'olio is completely new for us.  These little cow's milk discs are soaked in truffled sunflower oil and nearly defy description. You'll be tempted to drop these down like Cheetos but the patient among us are rewarded with joyful bites of rich, dense, earthy cow's milk goodness.  Did I mention there are truffles in these little Tomini?   Sole de Sardinia, a traditonal pecorino from Sardinia, is the perfect table cheese or makes your favorite pasta better.  

Finally, fall is washed-rind cheese season around here.  The weather is turning cool and we want to drink red wines and make a fire.  We have a few classics: Camembert washed in Calvados and the Petit Vigneron au Marc de Gewurztraminer from Fromi.  That's right; these guys are washed in Calvados (apple brandy) and Gewurztraminer, respectively.  Cabernet Franc goes great with these as does, you guessed it; Champagne!  Psst...Cougar Gold is in the house.

When Nate brings in a sample of a new product, we all get to taste it. Only the truly worthy quickly enter the DeLaurenti version of word-association. Here's how it works: we taste the item (in this case, the Villa Manodori Bark Cherry Balsamic Vinegar), then we immediately shout out foods the item would be great with. The best pairing is accepted as True with approving nods as we separate from our tasting huddle. Massimo Bottura of Osteria Francescana in Modena, Italy has taken the Villa Manodori Balsamic and aged it in Vignola Cherry Wood barrels. All agreed to the amazing depth and strength of the cherry in this unique condiment. Oh, the winning pairings: vanilla ice cream and fowl.

Giuseppe Giusti is the oldest balsamic vinegar producer currently still in production. Founded in 1598, they age their 4 year, six year, and 10 year vinegar in barrels that are over 200 years old. Tradition and lineage matter in balsamic vinegars and Giusti aces both criteria.

Stephen just last week returned from a junket to Walla Walla. Imagine: a bus filled with wine buyers from Seattle unleashed upon the hard-working farmers of Walla Walla - at harvest time, no less! Stephen reports of an air of uncertainty given the unstable weather over the course of the season; late spring, no summer and early fall. The big question: will the grapes ripen? For those patient growers, indeed, they are ripening nicely. Nice quantities of grapes are coming into the wineries very flavorful, according to Stephen. Stephen also notes that Walla Walla is slang for "growth". New wineries continue to crop up (irresistible, sorry). It will be interesting what comes of these newest ventures....

Upcoming Wine Tastings

We hold free wine tastings upstairs in our wine department every Saturday from 2-4pm. It's quiet in the Market these days so come on down - there's no football worth watching on Saturdays, right?

11 October - Evergreen Vineyards of Oregon
18 October - Italian Wines
25 October - Washington Wines
1 November - Watermill Winery of Oregon
8 November - It's back to Italy. Why not?

 

Michele and I had this the other night at a restaurant out of town and thought it would be great as a spread on a sandwich (rosemary cotto, cannellini bean spread, arugula) or as just a nice addition to your antipasto plate atop toasted bread.

Exciting News: We've been selected as an official retailer of Amedei Chocolate! This might not sound like a big deal, but the story is funny to tell so here goes: We had to apply for the right to be a retailer of this amazing chocolate. Of course we think this is funny because we're a nice place and they're a nice chocolate and why would someone have to apply to sell chocolate - even the world's 'best' chocolate? Well we applied and we got denied. Yep. Straight-armed. Refused. Rejected. My instinct is to tell them to 'pound sand'. We have lots of chocolate and fine chocolate to be sure. Fortunately for you, Nate, our Grocery Buyer, possesses a much thicker skin and stronger ego than I. He stays on Amedei, trying to convince them we've got the 'right stuff' to sell their chocolate. Time goes by and an interesting thing happens on the way to the Forum, so to speak: We win the Outstanding Retailer of the Year Award. Now we're hot stuff and the phone is ringing off the hook from every chutney, cracker and pasta maker in America, trying to get their products into our store. Guess who calls next? You got it! We're not such an ugly duckling after all! So thanks to Nate's persistence and our little award, we now have Amedei Chocolate for your enjoyment. It really is fantastic chocolate and the story behind it is worth telling, too. Keep reading... Brother and sister Alessio and Cecilia Tessieri have been creating chocolate in the small Tuscan town of Pontedera since 1990. They have gained the reputation as one of the world's elite chocolatiers winning many awards including the coveted, "Best Bean to Bar" award at the Academy of Chocolate in London for the past three years. Amedei also has an exclusive agreement to use the cocoa beans from the famous Chuao plantation in Venezuela, considered one of the best cocoa plantations on the world.

Our pal Fredirico Bibi of Trampetti Olive Oil brought us his very finest olive oil for a personally conducted demo not too long ago. The Trampetti XV is a new limited edition olive oil that takes only their best hand-picked olives, selected in the first 20 days of October. These olives have strong, fruity notes with a slight bitterness and intense pepper finish. Only 500 bottles have made their way from Umbria to the United States, and we are honored to have a few at the store.

Seattle's own Boat Street Café thought they should offer pickled fruits and vegetables for sale. So what, you say? Before you turn your nose up to Pickled Raisins, Pickled Figs, Pickled Prunes, and Pickled Red Onions, try them. The raisins and onions are my favorite. All the pleasure and none of the work - I love it! You know we're the first store in Seattle to carry this line, right? These condiments are perfect for savory dishes, with many of our wonderful cheeses, and even as a complement to desserts.

Lots of great stuff to tell you about so read closely!

Wallapa Hill Farmstead Cheese is a wonderful new producer from near Chehalis. We are carrying their Fresh with Ewe. It's a bit of a stretch to say that it has a 'hint of blue' as they suggest - there are no blue veins in the cheese. It is safe to say that its amazing texture and fresh, sheepy taste are unique and delicious. Next time you're in, try it. Staying in cheese, we just cracked open the new arrivals from Neal's Yard. It's a bit like Christmas around here when the new wheels come in. Isle of Mull, Ticklemore and Double Gloucester just got whacked. Try the Isle of Mull, in particular - tastes just like a shot of scotch with a butter chaser. Märitchäs is a new Swiss-styled cheese for us. Raw cow's milk, semi hard rubbed with märit (hence it's name). What's Märit? We'll save you the google-time: it's a chartreuse-like liquor that tastes grassy and herbal. Traditionally a breakfast cheese, we will allow you to eat it any time of day. Benedictine comes from Carr Valley in Wisconsin. It's a cow/goat/sheep hand-rubbed with brine. Try it next to the Märitchäs. Need a cream cheese that's not from Philadelphia? We did too. Made by Sierra Nevada Farm, Gina Marie the answer. It's light years more complex and flavorful and not nearly as tangy as the other cream cheese. Your hard-fought smoked salmon is worth nothing less. La Quercia Lardo is your North American choice for cured lard. As a fat in cooking, or as a thinly sliced antipasto, Lardo is for serious carnivores. From (the folks that make The Iberico ham we sell comes from a producer called Fermin, who also makes a Serrano Ham that we like even better, produced in the most traditional ways of Spain. Nuttier, gamier and richer than prosciutto, Serrano is a nice change of pace on your antipasto platter.

From 2-4pm upstairs in our Wine Department you will find us pouring tastes of the world's best produced wine.

 30 August - Dealer's Choice! Our favorite, sometimes. We choose, you sip, we laugh, you buy. How great is that?

Sally Jackson is back in the house with her classic goat and sheep cheeses.  These Washington State stalwarts are the grandmothers of artisan cheese in the Northwest - a must on every NW-themed cheese plate.  Go to http://pnwcheese.typepad.com/cheese/ for more on Sally's farm.  You won't believe what you see!

Here's a quick recipe that uses our delicious fresh goat cheese from Rollingstone Chevre, in Idaho.

1/2 lb fresh, pitted cherries
(They're perfect right now and a pitter should be in your quiver and you know it.)
1/4 lb Rollingstone Fresh Chevre
1 tsp fresh mint

Mix the mint and chevre and stuff the cherries.  Refrigerate and serve chilled with a glass of prosecco.  Can anyone say "amuse bouche"?

Let's stay in the deli for a minute.  Have you tried our new Zoe Meats yet?  Please do and tell us what you think.  Of course we love them, especially the ham which we're featuring right now.  Lastly, grab some Boar's Head hot dogs for the 4th of July.  These aren't the ordinary Boar's Head dogs.  They are pork and beef and I'm not lying when I tell you that I brought them to a bbq and everyone asked where I got them!

As is always the case, we pour these wines free from 2-4 pm each Saturday upstairs in our Wine Department.  Drop by some time.  It's fun and we always have a nice pairing of cheese to match the delicious wines.

5 July -- Summertime Quaffers - light, refreshing whites and pinks.  Ahhh!

12 July -- Selections from Washington State winery Substance.

19 July - Back to our roots - a travel through Italy.

26 July -- California dreaming, dude.

"Pink is the new black."  I'm serious.  If you thought wearing all that black was cool, then stay "with it" and go pink.  The hipsters, mods, fashionistas and even architects are drinking pink wines nowadays.  So use that quote when you answer your friends when they ask you (because they know you know) what they should be drinking now.  They'll thank you and so will we.  Cheers. 

Here's what we're drinking...

We're starting at the very beginning; a very good place to start to quote our second favorite nun.  On the rosé front, these three wines are perfect introductions to the genre: Abel Clement is a Côtes du Rhône blend (Grenache, Syrah, Cinsault) that's great with salads, fish pastas and straight fish.  Next, we have another French from the Côtes de Provence named Domain Sorin. Sorin is produced near the Mecca of rosé - Tavel -- and shows off a nice, light orange color...almost.  This is a bright, refreshing wine that is easy to drink every day the sun comes out.  Last is a local favorite: Syncline.  You've heard us rave about these folks for a while now and their screw-capped rosé is part of the reason:  All French varietals in this strawberry/watermelon nuanced pink.  These three rosés make it hard to choose a favorite.  Stay tuned for Rosé 201 in the editions to come, or just ask Stephen or Ben what they like next time you're upstairs.

Upcoming Tastings

26 April
Fort Walla Walla Cellars will be here tasting Bordeaux-influenced Washington Wines

03 May
Goose Ridge wines from the Columbia Valley - classic NW wines!

 

This is a big change:  Zoe's Meats have replaced Boar's Heads Meats.  Honestly, this was a difficult decision to make.  We have sold Boar's Head meats for a generation and until recently we were one of the very few places to buy them.  With their rightful expansion, we had to remain what we've always been; qualitatively unique.  We searched the entire country for a replacement that was as good as and as broad as Boar's Head.  In the end, we found a local artisan right here in Seattle to save us from becoming a "me too" purveyor of deli meats.  Zoe's Meats is a local producer of all natural deli meats and we are extremely proud to sell their products.  I think you will enjoy these meats for their pure flavors and freshness.  Next time you are in, ask to try them and please tell us what you think.  With all this said, we will continue to sell the Boar's Head products no one else carries - like Taylor Pork Rolls, Pepperoni Sticks, Coppa and others.

On the cheese front:  We just got new cheeses in from Beehive Cheese Co. "Barely Buzzed" coated on the outside with coffee and lavender.  Don't roll your eyes till you try it - it's wonderfully unique.  We also received Emigrant from them - a firm, gratable cow that's a nice change from Reggiano.  Juniper Grove has arrived so we're stocked on Pyramids, Bûches and Farmer's Cheese.  Finally, look for cheeses from the many producers coming to the Cheese Festival.  You'll notice them with this year's art design attached.

Hold on...I'm going all over the board in this section.

Do you like chocolate?  If you answered "yes," then you can't have these chocolates.  If you answered, "I don't like chocolate, I love chocolate!" then you are worthy of these chocolates.  Cocoa Chai Chocolates are local (Queen Anne) and Ivy Chan (maker) has the gift of making amazing chocolate.  She created special chocolates (not truffles - the difference is truffles are formed by hand) for us using Nutella, Limoncella, Coffee, Blood Orange and Balsamic Vinegar.  They're beautiful and decadent.  Another chocolate reserved for us snobs is from Claudio Corallo. Try the chocolate laranja from the northwestern islands off the coast of Nigeria.  Made with Mr. Corallo's favorite chocolate and orange peel, this Florentine found what he was searching for only on these two small islands.  Yeah, it's esoteric but boy is it good (and cool!).

I must start a new paragraph to mention a new line of canned sardines from Italy: Pollastrini di Anzio.  Two flavors are available to us: Spicy in Olive Oil and Spicy in Tomato Sauce.  These are wild caught sardines from the Mediterranean Sea.  Aficionados take note.   Finally, from Casina Rossa, we have a delicate Saffron & Acacia Honey.  Probably best with harder pecorinos or cows (think Spilimbergo or Piave Vecchio), this honey makes you think of spring.

Michele and I saw a recipe in of all places, a kitchen catalogue the other day and tried it with a few modifications.  The fresh herbs make the dish.  If you don't have these exact herbs, improvise.  Stay away from rosemary, though - it can be a bit 'stemy', texturally.
 

You may have noticed on our website that we have the famous Jamon Iberico back in the house.  We flew through it during the holidays and we snatched another leg from the Junta that distributes it here in the states.  It goes quickly and rightfully so, this is amazingly rich, complex cured ham - one of the world's true delicacies (unlike the $1,000 hamburger or $10,000 pizza). How about some Ecuadorean cheeses?  Yes, indeed, Connie has found a few interesting cow's milk cheeses from this tiny country that will surprise you.  There's a Pepper Jack (I'm serious, it's called that. Couldn't they give it a Spanish name at least?) that is actually firm and rich with a milder spice than the stuff you had at the Superbowl party.  Also from Ecuador is the Andino which resembles an aged gouda in texture, color and taste.  Finally, we have the Oxapampa - an extra firm Asiago-like cow which would be wonderful grated or shaved over salad.  Lastly, we have an Italian pancetta now.  Italian pancetta is more like bacon in appearance and adds a depth of flavor only the Italians can achieve.

Can you guess which cut of pasta is our most popular? Spaghetti, right?  Fettucine, penne, fusilli.  Nope.  Our most popular cut of past is actually Bucatini.  Until recently, you've only had a couple of options for this most popular cut but now you have one more.  Sap'Ori & Col 'Ori di Napoli is our latest addition to our Bucatini quiver.  Beautifully made with the best semolina flour, this pasta soaks up the sauce yet keeps it texture.  Check out the other cuts, too! If you are looking for a complex, coarse sea salt/herb blend, try the Le Groso from Sylvan Leduc.  It will make your soups, pates or steaming water for vegetables so much better.  Wish you could get Pizzelle's all year round but don't want to drag grandma's iron out?  We can help. We finally found a nice tasting pizzelle from Little Pepi. These are very aromatic yet the taste is sublime and subtle.  These are almost as good as my mother-in-law's! 

If you've been to Italy, you probably sat at a café, wanting to sit together facing the piazza but were scolded and told to sit facing each other.  After getting over the insanity of this forced seating chart, you order your Campari-soda or prosecco and the waiter brings out a few nibbles for you.  Usually there's a Tarralucci, some peanuts and some stale potato chips on offer.  The savory that invariably goes first is the potato chip. It's lousy but you can't stop.  If you enjoyed those, well we've got something for you - Italian Potato Chips!  I should re-state that - edible Italian Potato Chips. Check 'em out.

What on earth should I drink tonight with dinner?  It's a question we've all asked ourselves.  I have a challenge for you:  Instead of grabbing a merlot or cab or chardonnay, why not expand your horizon and take a dip in the deep end?  Try a Refrosco from Osvaldo, a Muller Thurgau, Lagrein or Kerner from Abbazia di Novacella.  Maybe a Teroldego from Foradori or Zeni.  Perhaps a Grignolino d'Asti by Trinchero or even a Cesanese di Olevano Romano from Campagnia di Ermes.  These are just a few Italian wines that are made for food.  Reds and whites from the smaller regions of Italy like these will force you out of your comfort zone and excite your palette.  Come on - take a chance!

Upcoming Wine Tastings

As you know, tastings take place from 2-4pm on Saturdays upstairs in our Wine Department and they're always free.  Check out what we're tasting the next couple of weeks...

29 March - "Dealer's Choice".  Stephen will have a few surprise wines from the crowded DeLaurenti shelves.

05 April - "April in Paris".  Yes, French wines to seduce spring from winter.

12 April - Otis Kenyon.  A wonderful new Washington Sate winery to taste.  Bordeaux-esque, for sure.

In this month's issue of Saveur, Bolognese recipes are the hot topic.  There are several to choose from and they even publish the "classic" recipe, based on research done by the Accademia Italian della Cucina.  These are all ok but here's a better one from the halls of DeLaurenti...
 

Our panettone selection is our best ever.  We have the traditional panettone from Corsini, Perugina, Le Logge, Le Tre Marie, Fiasconaro, Sclafani and even Macrina.  A few unique offerings from Corsini (chestnut and chocolate), Rustichella d' Abruzzo (sugar glazed) and Colavolpe (fig and chocolate) round out the panettone offering.  Your pandoro options are Perugina, Le Tre Marie and Corsini.  We have torrone from Rustichella d'Abruzzo, Sperlari and La Florentine.  Our Panforte selection hails form renowned producers Le Logge, La Bottega, Corsini and Betti & Sinatti.  The Sinatti Fiorito Panforte is unique in that it contains almond paste - great with vin santo or coffee.  Need a shot of liquor and a sweet before the relatives come by?  Go for the Baba' en Limoncello (Maurizio Russo) or the Baba' Classico (Toschi) to put a smile on your face. Amarena cherries complete a simple dessert of vanilla gelato.  We have both Toschi and Fabri brands of Amarena cherries.  Cherries in syrup aren't your thing?  How about Strawberries in syrup from Fabri? ( My favorite).

Colavolpe Montagnoli baked figs stuffed with gorgonzola, wrapped in prosciutto and baked = the perfect appetizer. We have the full line of Carsten's Marzipan including the Pigs.  Make sure you get a few before New Year's.  Tradition has it that if you remember to bite the head off the pig before you go to bed New Year's Eve and place the body under your pillow, then eat the body in the morning of New Year's Day, you'll enjoy good luck all year.  Speaking of good fortune, be sure to grab a Salumi Cotechino and sauté it over lentils as your New Year's Eve dinner.  Again, good fortune will be with you all year long following your meal. The Kinder Shipper is still looking full, too.  Kinder is not just about the eggs.  They have an amazing array of treats for the stockings - all housed in the space-eating Kinder Shipper.  Check it out! Since we are on the sweets, if chocolate is your thing, Jo's Candies can help.  We have lot s of their little treats including Peanut Butter Melt Away s - Reese's on 'roids, some say.  Not fancy enough, you say?  Try our Chocolate Bundles.  Each is an amalgam of pristine chocolate from around the globe.  The hostess gift will never be the same after you give these.  Still need a gift?  How about a Ponticelli EVOO and Vechia Aemilia Balsamic Vinegar gift set.  We even have a Mini Olive Oil & Balsamic Bundle featuring EVO Extra Virgin Olive Oil from Lazio .  These are perfect for the adult stocking stuffer.

Lastly, consider giving a DeLaurenti Gift Card.  They come in any denomination and never expire.  They're wonderful for current heavy users or your friends and relatives that live nearby.

We have more White Truffles arriving this week.  They have been gorgeous and wildly aromatic.  They don't last long so please call and pre-buy one soon.  Three Little Pigs brings us a nice small tureen of Foie Gras and Fabrique Delice provides us with a Foie Gras mousse.  Our very own Rosmarino Salame from Salumi is here.  So, too, is the coveted Culatello from Armandino.  We've brought back Panforte by the Pound from Italy.  We cut this to order and it's a great way to taste this traditional Italian Christmas 'bread'.

We have two new cheeses from Vermont.  The Crawford Family Farm's Vermont Ayr - a raw-milk, farmstead cow that's aged 3-5 months and the Thistle Hill Farm's Tarantaise - certified organic, raw-milk, aged 4-6 months.  It's a nice, fruity (apples, pears) cheese that pairs great with cider.  These are the only cheeses these farm s make.  We love a farm with focus!  Guffanti always brings us their Gorgonzola/Marscapone Torta this time of year.  We have a few Mini-Stiltons remaining.  If you have a big group and want to impress them, pick up a mini and be sure the port is flowing.  You've purchased these cheeses and want to present them with panache :  Perhaps they'd look nice in pretty French Cheese Papers or even in a DeLaurenti Cheese Box?

One last note:  You obviously have heard of the flooding that happened in nearby Chehalis.  A wonderful dairy we love is the Black Sheep Creamery located on the Chehalis.  During the flooding, they lost nearly 40 sheep (out of over 60).  They may even lose their historic home.  We hope to support their effort to rebuild their family farm by collecting coins for them in our deli.  Whatever's collected, we'll match.  Perhaps if you're in the store, you'll consider helping out the Black Sheep Creamery with us.

The season of festive meals is upon us and it is time to bring those special bottles of wine to the table. The flavors of the holiday season are many and may require different wines throughout the meal or a single wine that is versatile with a variety of foods. Stephen and Ben are here to meet your holiday needs with an extensive selection of wines from around the world.

Some of our favorites for their food pairing abilities are the Pinot Noirs from Oregon. These richly flavored wines are right at home on the dinner table. This year's selection is bountiful including many limited releases. Ken Wright Cellars with bottlings from the Savoya, Freedom Hill and the Shea Vineyards.  Cameron Winery Arley's Leap, Abbey Ridge and Clos Electrique.  Penner-Ash and Lachini offerings always represent balanced wine-making.  Sineann is famous for their extracted, juicy, big Pinot Noir.  Resonance and Wyeast Vineyards are also wonderful representations of why Oregon Pinot Noir is world-class.  Not one above that interests you?  We have over 40 other Oregon wineries to choose from.

If Oregon isn't local enough for you, Washington makes excellent wine! In fact, there are some jewels from Washington State including new arrivals from Cadence and Fall Line. Both are beautifully crafted wines that showcase stellar local winemaking. Old friends Walla Walla Vintners, Woodward Canyon and Andrew Will highlight our selection of elegant reds.

And don't forget, we are an International store!  We have countless treasures upstairs.  We are most proud of our extensive Italian collection where wine and food have been making lovely pairings for centuries. For the holidays, bubbly's the thing, so don't forget about France. Champagne is one of the most versatile food wines available. Now in the shop is a lovely group of Grower Champagnes -- small domains that tend their own vineyards and produce stunning wines. Elegant, deeply textured and supremely affordable.

Back to adult stocking-stuffer ideas... half-bottles are the answer if that's the question. Our huge selection of splits must be seen to be believed.  Table wines, Champagne and Port all available in a stocking size.  We mentioned the Tarantaise cheese from Vermont up above; noting that it pairs well with cider.  Try a French cider or even a unique beer from Belgium with that cheese.  Stephen and Ben can help you pair those two perfectly.

Upcoming Wine Tastings
If you happen to be in shopping on a Saturday, stop by our regular wine tasting from 2 to 4. Through December we will be featuring holiday wines with an international theme and all including something bubbly.

8 December: Wines from South Africa
15 December: A Northwest Holiday
22 December: Festive Italian Wines
29 December: Haven't had enough? Prepare for the New Year with what else, bubbles.

So you don't have a food making tradition in your house during the holidays?  Fear not.  DeLaurenti is here to give you a suggestion.  Pasta making is simple, messy and rewarding.  In the time it takes to watch the good part of 60 Minutes, you and yours can make delicate, tasty pasta.  Once you figure out how to make the pasta, of course the opportunities are endless. (This is a repeat from years ago but the sauce is new!)

Master the pasta part of this recipe then get creative (but whatever you do, do not make chocolate ravioli - that's sacrilegious).
 

Fresh winter white truffles from Alba are available.  There is no doubt in anyone's mind that this year we are looking at the most expensive truffles of all time.  (How's that for hyperbole?) The combination of a lousy growing season and the strong Euro adds up to a truly rare delicacy.  We just received 1/2 lb of these little gems and they are on a first come-first served basis.  Please come in for these puppies.

New for us from one of our favorite French producers, Pascal Belliverie, is Saint Nicolas de la Dalmerie.  This raw goat from the Languedoc region is similar to a Livarot and is soft, tangy and fresh (only 3 weeks aged).  Pascal brings us the Truffe de Valensole, too.  This little cow is crumbly and dense in pate.  It has no truffle in it - it is shaped and dusted with ash to resemble the truffles famous from this region.

Truffe de Valensole
Another wonderful producer, Jacquin, brings us the Barceau Tradition - nicely packaged medium aged and dusted goat from the Loire.  Also from France (the Pyrenees) is the Ardi Gasna with Esplette Pepper. This sheep's milk cheese is semi-hard with a dense texture - lightly punctuated by the indigenous, southern France pepper.

How about fancifying your stuffing this year? Not sure how?  Let Leslie Macky of Macrina help.  In fact, she's made it simple by putting everything you need in a bag. Macrina Holiday Stuffing comes complete with dried porcinis and directions.  Nothing's better or simpler.  La Mole baked products are perfect for dessert when you've just eaten too much but want to have something a little sweet and delicate.  The Carezze, Sorrisi and Ricciolini are each baked puffed- pastries with caramelized sugar.  Think palmiers, but from Torino.  We also have Macrina Panettone in the house.  We have them baked each week so they're as fresh as you can get.  Panettone - not just for Christmas anymore!  Speaking of panettone, look for the deluge of Italian panettone and pandoro to arrive next week.
Our Café
You know lunch in our café is out of this world and, now, breakfast is too.  We've brought in our favorite Macrina Pastries—not so much for you but for us!  The employee discount is probably used most on these little baked goods.  Get in on the secret.

As noted above, the Northwest fall releases are flowing in.  Offerings from Owen-Roe, Syncline, Cayuse and L'Ecole (Washington).   We're proud of our recently arrived and allocated Pinot Noirs from Oregon as well, including: J. Christopher, Ken Wright, Cameron, Racine and others.  They don't last long, so drop in before the crowds do.

The Northwest wines are coming in, and that's great.  But please do not miss the some of the wonderful Italian and French wines that just got off the boat:  wonderful Burgundies like Domaine du Prieure Cotes de Beaune and Savigny les Beaune and my new favorite Barbera from Damilano.  Speaking of Barbera, in the category of "the girl that brought ya," the La Spineta Barbera is back.  Pound for pound, the La Spineta is one of the best wines in the store.

Our recommendation for a nice turkey dinner is....Oregon Pinto Gris.  Acidity, texture and a little sweetness at the end mates so well with the savory character of turkey and stuffing.  Van Duzer, Solena and Ponzi are delicious.

Saturday Tastings
As always, tastings are from 2-4pm upstairs in our wine department.
10 November - French Wines
17 November - Shiraz, Shiraz, Shiraz and other big reds from Penfold's

In addition to a new recipe, I've decided to start a tradition - somebody has to, right?  This will be the first (or second, depending on how you look at it) year of including my mom's Pumpkin Chiffon recipe in the Thanksgiving newsletter.  Loyal readers of this rag will note that it's referred to as "my grandmother's" recipe but since my mom is, well, a grandma, I'm giving her the props from now on.  Consider this the dessert equivalent to that cranberry dressing they go on and on about on NPR every year.  This is something you'll actually eat!
 

You may have seen these little cookies mentioned in the Seattle Post-Intelligencer a couple of months ago and wondered where you can get them.  Wonder no more - Sweet Miniatures are available now at DeLaurenti.  Ms. Funtanilla has created these delicious treats based on a simple yet elusive concept: Bigger is not necessarily better.  Quality is always better.  Judging by the flavor (and butter) in these small treats (Vanilla Brown Butter, Milk Chocolate Chunk, Chocolate Almond and Toffee Brownies), she's proved this axiom true.

Another pasta?  Yeah, why not?  rustichella d'abruzzo brings us a beautiful little pearl-sized gnocchi called Perle di Patate.  With a simple vodka sauce and fresh basil, these little dumplings sing - usually an aria or something achingly beautiful.  We should mention a great little Sicilian Extra Virgin Olive Oil we just started carrying, which is selling almost too fast to keep in - the Partanna EVOO.  The Partanna is a great value in a nice package.

And now for something completely different... Two by Two Artisan Biscuits are new for us.  The folks in Ashbourne, England have found a way to market baked butter to the whole family.  For the children we have Toffee (& butter), Vanilla (& butter) and Strawberry (& butter) Biscuits. These little cookies are made in cute little animal shapes.  They're what the Animal Cracker could have been.  For the more mature, we have the Elegant English line of tea cookies including Rosehip & Black Currant, Vanilla Cream, Ginger Lemon and Queen Mother's favorite, Honey Almond.

Red Leicester has returned to our cheese case. Leicestershire Cheese Company, the last hand-makers of this famous cheese, is a true farmstead producer. They use the milk from their own cows, beautiful annatto and a cloth wrap to make this nutty, tangy and rich gem.

Meet the goats that make your Redmondo, Dutchman's Flat, Buche, Tumalo Tomme from Juniper Grove, in Oregon!  All of these cheeses just returned to the store.  Shane, too, just returned from the People's Republic with pictures and stories.  Be sure to ask him all about his adventures next time you're in.

We are now receiving weekly deliveries of our very own Rosmarino Salame produced exclusively for us by Salumi here in Seattle.  The delivery comes in on Thursday and barely lasts until Monday so if you see it, you might want to grab a stick or two!

Have you noticed our special pizzas and sandwiches every day? We raid the "larder" that is the store for all the best things and create two pizzas, a special sandwich and a soup every day. We post the menu online at www.delaurenti.com each day and it's always delicious, always.

With Giuseppe Quintarelli, it's all about patience.  From the time spent carefully tending to the vineyard, through the meticulous selection at harvest and the gentle handling during vinification, Quintarelli's unhurried approach to winemaking produces some of the world's greatest wines. This traditional producer from the Valpolicella (think Verona - mid way between Venice and Milan) region of Italy makes award winning wine year after year. His wines are rich in character; showing both power and elegance. These are deeply textured, mouth-filling wines that are amazing expressions of this most beautiful of wine regions. The wines are highly sought after and are often in short supply. We were able to acquire a small amount of these prized wines and they are now on our shelves. 

The Quintarelli highlights:

1999 Valpolicella Classico Superiore
1999 Rosso Ca' del Merlo
2003 Primofiore
2005 Secco Ca' del Merlo (Bianco)

Also of note is the great Romano Dal Forno.  A few bottles remain of his exceptional 2001 Valpolicella as well.  This one's a secret so keep it down.

Upcoming Wine Tastings

As always, tastings are held Saturday from 2-4pm upstairs in our Wine Department - and they're always free!

01 September - Dealer's Choice.  Yep - Stephen and Ben get to choose the wine on Saturday.  Odds are, it will be Italian and unique.
09 September - Hungarian Wines.  Tokay isn't all that ferments well in this beautiful country.  Drop by and find out more about this European secret.

This is another version of asparagus wrapped in prosciutto but it's the best one and the easiest.  Sautéing these individually wrapped asparagus spears in batches keeps the appetizer warm and might give you a needed excuse to ditch a conversation!
 

We are pleased to announce the arrival of our second shipment of Casa Madaio cheeses from Italy.  You may remember the last batch which contained Calcagno, my favorite pecorino ever.  These cheeses were such a hit that we brought in a few other treats from Casa Madaio.  Caprotto (firm goat's milk), Cinerino (ash-dusted, cave-aged sheep), and of course the Calcagno.  Fresh Bufala Fresca pucks also came in.  These little discs are creamy and rich, just like you'd expect.  Cacio Faenum is new for us.  It comes from L'Antica Cascina and is a sheep's milk cheese, wrapped in hay and stored in a hay-filled barrel for 45 days.  It comes out of its hibernation with the fragrant aroma of hay, must and earth.  This is similar to Vento d'Estate but is softer and less piquant.

Can you imagine not being able to eat pasta?  Think about it....culinary torture if you ask me.  The folks from il Macchiaiolo in Italy thought so too, but they actually did something about it.  They make both Rice and Corn Pasta.  The corn pasta is great in place of polenta (Osso Bucco?) and matches great with hearty red sauces.  The rice pasta pairs well with lighter butter and cream sauces.  Finally, gluten-free isn't flavor-free.

Check out the amazing new butter from Pascal Beillevaire!  This individually basketed, salted butter from Bourgneuf has seaweed in it.  Hold this butter to your nose and you can smell the sea.  The perfect application is over grilled fish.  We have a new spice line!  We have a new spice line!  We are the proud, exclusive sellers of Seattle Rhythm and Spice spices.  Connie found these at a farmer's market and they were so 'fresh' and fragrant that we had to replace our run-of-the-mill spice line with these.  This is something we have wanted to do for several years and alas, we've found a spice line worthy. 

Stephen is off to Oregon Pinot Camp so we get to have our way with the wine department for a week.  I have to admit my jealousy of Stephen's trip.  Pinot Camp is easily the hardest ticket in the Northwest wine industry.  It's an invite-only, trade only event.  Once you are on the list, you are on it for life.  People move around a lot in the wine industry and the smart ones forego transferring their 401(k)'s in favor of making sure their Pinot Camp invitation gets forwarded.  I've yet to get an invite, so I'm envious.  Stephen will tell us all about it when he returns so stay tuned.

Upcoming Wine Tastings

30 June: Chilean wine from renowned producer Veramonte
7 July: In thanks for helping us 230 years ago, French wines

This is another version of asparagus wrapped in prosciutto but it's the best one and the easiest.  Sautéing these individually wrapped asparagus spears in batches keeps the appetizer warm and might give you a needed excuse to ditch a conversation!
 

When I talk about Gelatiamo Cakes, I feel like Bill Murray in Stripes.  His girlfriend is leaving him and he shouts after her, "You can't leave, the plants will die!"  For me, it's "We can't drop the Gealtiamo cakes, they're unbelievable!"  Don't make me do it, please.  These gelato/cake cakes are indescribably beautiful and they taste even better.  I crammed a picture in to tempt you...

Speaking of crammed, check out the Northwest Wall in the store.  We piled all the best NW products into one section so you can focus a little.  Chocolate from Theo, cookies from Ambrosetti, Honey from Oregon Growers & Shippers and, of course, wines to match highlight this unique nook of the store. 

Finally, we have the Fabri strawberries back in the store.  Need a fabulous, simple dessert?  A simple suggestion:  Gelatiamo Vanilla Gelato topped with Fabri Strawberries.

Did someone say U Taravu?  I thought so.  Back in the house is this amazing, raw-milk sheep and goat cheese from the mysterious island of Corsica.  After some gentle, constructive criticism, the producers changed the way they ship this cheese to us, and the results are spectacular.  The U (pronounced like a soft "u") is between soft and hard with a dense paté and rustic rind.  The taste is nutty with a grassy finish.  Also in a year's hiatus is the Saler from the French Midi-Pyrenees.  If you recall, Connie traveled there a couple of years ago to pet the famous Saler cows and see how these huge 80lb wheels are made.  Always raw-milk and only in the summer, this mountain cheese is the creation of tiny producers who often only make one wheel per day.  Summer is short in this part of France so many of the makers only have 60-80 wheels to sell for the whole year.  And to think one made it all the way to our little store is quite remarkable, really.

One of the byproducts of the Cheese Festival is residual knowledge or understanding we may have achieved.  Most times, this understanding comes from discussion and even debate.  One such a debate centered on the differences between farmstead cheese makers and artisinal cheese makers.  While the vogue term "artisinal" is on most everyone's lips, it's the farmstead cheese maker for whom you want to search.  Farmstead cheese makers feed and milk their own cows on their own farms and make their cheese from this very milk.  Artisinal cheese makers may know the animals from which their milk comes but the animals are not theirs.  The best way I heard it described was from Mateo Kehler of Jasper Hill.  He said the biggest difference between farmstead cheese makers and artisinal cheese makers is that artisinal cheese makers get to take the weekend off.  Farmstead cheese makers are married to their craft: so search them out and buy their cheeses.

You heard me plug rosé wines up above so I will get more specific down here.  My favorites this year have been the Sancere from Le Grand Fricambault (had it with Copper River salmon - best salmon ever), the Syncline Rosé from the Columbia Valley (a hearty blend of Grenache, Mouvedre and Cinsault with a screw cap!) and the Domaine Sorin Terra Amata from Provence (light, tangy red-berried number from Grenache, Cinsault, Mouvedre and Syrah grapes).  I haven't had them all this year but I'm working on it; so stay tuned for more hints or just come in and Stephen or Ben can guide you toward rosé nirvana.

Upcoming Wine Tastings
As you may know, wine tastings are held Saturdays from 2-4pm upstairs in our wine department.

• 09 June - New Zealand wines from A& B Imports.  Sauvignon Blanc and Pinot Noir, for sure.
• 16 June - A return to Italy. Yes!

I mentioned up above a barbequed pizza.  Seems weird but very easy to make and endless in its possibilities.  You could buy our frozen dough balls, roll them out and cut mini pizzas out of it if you're in a hurry, but you'll be more satisfied if you make the dough yourself.