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?