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In this issue:

 
STORE HOURS


Monday
to Saturday
9 am-6 pm

Sunday
10 am-5 pm

Hello again from DeLaurenti! I know it's been a long time since you've heard from us but please believe me, we've been super busy with lots of projects, construction and exciting things happening at the store. Yup, even after all these years, things are jumping around here!

First on the docket is the Seattle Cheese Festival. It's May 19th and 20th here at the Pike Place Market. It's our 8th year as host and we're pumped to be welcoming you - and all the cheese makers back to Seattle for this great event. As ever, you will taste hundreds of cheeses, learn how to make mozzarella and burrata (from our very own Shane Wahlund), and watch and learn from local renowned chefs as they prepare amazing dishes with cheese. You'll taste wines from all over in our Wine Garden and you will learn, in detail, facets of the cheese business only gleaned from our remarkable Seminars. All the info and details are online, of course, at www.seattlecheesefestival.com. Don't forget to check out the winning Mac-n-Cheese recipe at the site as well!

The next big thing to tell you is (drumroll):.. If you live even relatively close to Seattle, you can get a few hundred of our products delivered to you via Amazon Fresh. I'll wait while you re-read that last part. It's true! Amazon Fresh came to us to provide the finest gourmet foods to the folks in our neighborhoods and we said "yes." Simply go to http://fresh.amazon.com/Category?cat=delaurenti and you'll be at our storefront. We are just getting started so the selection isn't as deep as our store, but you can get lots of our famous items and specialty foods from the shelves and the deli delivered to your door. Pretty awesome, right? Please know that we love to see everyone come into the shop but we understand it isn't always easy - especially if you live many miles away. Please take a look at our storefront on Amazon Fresh, try it and tell us what you think. We'll be adding items as time goes on and hope to make this a wonderful option for you to fulfill your culinary needs.

And another thing... Matt and I are finishing up a DeLaurenti Cookbook. That's right; our very own little compendium of simple, delicious recipes and practical pointers will be available this summer. Stay tuned for a more definitive release date but know that it's on its way. (Wait until you see the photos!)

There's more, actually, but we'll save it for another time. Keep reading for what's floating our boat here...

See you at the store
Pat

 

 
 
 
What's New on the Shelves


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!




What's New in Wines (and Beers!)



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!


What's New in Deli


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!

 


Recipe: Mushroom Mac & Cheese with Brioche Crumbs


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.


For Brioche Crumbs: Start with stale brioche bread or buns. Tear coarsely, pulse a couple times in food processor. You want rough crumbs, so don't pulverize. Put on a sheet pan and dry in a 250 degree oven until dried and slightly toasted. Cool. Right before using, measure out 1 cup and toss with 1/4 cup warm melted butter to coat lightly.

For Mac & Cheese: Bring a large pot of water to a boil. Add a handful of kosher salt - don't be stingy.

Meanwhile, put half and half, rosemary and a half teaspoon of salt in a large heavy pot. Bring to a simmer over medium-high heat. Lower heat, then simmer until reduced to about 2-1/2 cups. Remove the rosemary but don't worry about the few pieces that remain behind.

Raise oven temp to 400 degrees.

While the half and half is reducing, sauté the mushrooms in 1/4 cup melted butter and/or olive oil over medium heat, uncovered, until cooked through, liquid mostly removed and edges slightly browned. Once the half and half is reduced, add the goat cheese, mushrooms (and any residual juice) and bring back to a simmer. Cook through over low heat until it coats the back of a spoon, about 5 minutes. Cook the pasta until al dente, according to package instructions. Drain the pasta, add to the sauce. Toss to combine. Pour into buttered baking dish. Top with toasted brioche crumbs tossed with butter. Bake in 400 degree oven until warmed through, about 10 minutes.

Enjoy with a minerally Reisling from Germany or Austria.

By Susan Neel
Serves 6-8

  • 1 pound dried pasta: I used DeCecco Elbow pasta

  • 6 cups half and half

  • 3 large sprigs fresh rosemary, bruised (smacked around)

  • 11 ounces fresh goat cheese

  • 4 cups sliced Crimini mushrooms

  • 1 cup toasted brioche crumbs (preferably Macrina) tossed with 1/4 cup melted butter

  • Preheat oven to 250 degrees. Butter a 9x13 baking dish.


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