Prepared for:
[First_Name]
[Last_Name]
In this issue:
Monday
to Saturday
9 am-6 pm
Sunday
10 am-5 pm
It's right around the corner. I'm not talking spring or daylight savings time. I'm talking something bigger....The Seattle Cheese Festival! Can you believe it's been 5 years since we cooked-up this idea? I remember that first year. We were as nervous as a long-tailed cat in a room full of rocking chairs. We had no idea if anyone would show up, but we figured we would put on a nice event for the producers no matter what. Friday night, before the weekend started, we held a "little" party for all the producers and media: The store was packed-with over one hundred people!- and the Cheese Festival has been a success ever since. (By the way, do you know how you can tell the difference between a farmer and a member of the media? A farmer eats less and wears overalls.)
This year's Festival will surely impress even the veteran Fest-goer. Our seminars, once again, are replete with the artisan cheese industry's experts. The Cheese Concourse will have hundreds of cheeses to taste from some of the country's greatest producers (many of which are from our own NW backyard). We'll feature Mozzarella Making on the street again this year - it was easily the most successful part of last year's Festival. Famous chefs will grace our Demo Stage, too. Oh, and don't forget to enter your favorite recipe in our Grilled Cheese Sandwich Contest. You might find yourself on the big stage preparing your winning recipe in front of thousands!! Check all this out and more at www.seattlecheesefestival.com !
See you at the store
Pat
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. 
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.
Print this recipe
More Recipes