Sun-day, SUN-day, SUNDAY!!

This Sunday May 31, 2009 we will be making Carne Asada Tacos in store until they are gone. I know. You're thinking what does a gringo like you know about tacos, Damon? Tacos aren't gourmet, Damon. Well, I actually know quite a bit more than you'd think, having spent too many days on location filming in East Los Angeles. And yes tacos can be gourmet. Not the high end foo foo kind of gourmet. But the Slow Food kind of gourmet. You know hand made, really tasty and honest. A bit of a rarity these days.
And mine are pretty darn good. Even for a gringo like me. So while most of the Taco trucks are closed on Sunday, you can come here and get a fresh, hand made carne asada taco, or six, and even a cold beer. Until its all gone. Don't ask for any frills, 'cause there won't be any. Meat, tortilla, salsa.

We open at 11 am on Sunday and close at 4 pm. Andele!

Buffalo Milk Mozzarella

We have just received a small shipment of Buffalo Milk Mozzarella, our first of the season. I realize that Tomatoes are not quite in season yet here in Walla Walla, but I just couldn't resist. That and you all have been asking so nicely recently. This is a new brand, and I am told, better than the Campanina Felix that we have carried in the past. We will be offering samples to anyone who would like to try this, just to make sure that it is up to snuff. We really would like feedback on this. If you find that this is not as good as the previous mozzarella that we have carried then let us know, or if you find that this is superior to the other, tell us. With out feedback we won't be able to make sure that we are bringing you the best products out there.
Happy Memorial Day weekend everyone. Remember to thank those who have served and those who continue to serve. Cheers.

And now for something completely different. . .

Well, not really. But! We do have some new cheeses in that might interest you. We just received, this very day, a selection of cheeses from the Pacific Northwest and other places too. Without further adieu:
Sally Jackson Goat and Sheep cheese. Sally Jackson has long been considered one of the "mothers" of artisanal cheese in America. Since 1979 Sally and Roger Jackson have been managing a small herd of cows, goats and sheep. Their cheeses are rustic and simple but represent a higher quality that usually only exists in the Old World. When ever you have the opportunity to taste these do so with great relish.

Rivers Edge Chevre. Pat Morford has been hand crafting her cheeses for a few years now and I never ceased to be amazed by them. The soft cheeses, when ripe, are something totally sublime. The kind of cheese that I read about in other peoples travel journals of Europe long ago. Seriously good stuff that you should not go with out. We currently have in the Siletz Drums, Valsetz logs, and the Sunset Bay that needs another week or so in the cheese closet.

Ancient Heritage Dairy is new to us. We have been getting a few of their cheeses for only a few months now, but we are already becoming big fans. We currently have the Adelle in stock, everything else is sold out, a little crotin size cheese of cow and sheep's milk. Soft, rich and beautiful.
The Adelle is the perfect accompaniment to a glass of bubbly this summer.

We have many other great cheeses in right now including a beer washed mini cheddar from Grafton Farms in Vermont, and the Saveur du Maquis. Saveur du Maquis is a Corsican sheep's milk cheese covered in savory herbs that is absolutely delicious.. .
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There are many more cheeses that we have in stock, these are just the highlights. Come in for a sample and judge for yourself. Cheers.