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!