tag:blogger.com,1999:blog-55169675041147383152024-03-18T20:45:49.012-07:00The Grocer's BagWalla Walla's Gourmet Grocery brings you a weekly rag about Cheese, Salumi, Gourmet Foods, Wines and happenings in the Walla Walla Valley and around the world. This is your one stop before venturing out into the world to find good things to eat, drink and do. We bring all great things to Walla Walla and the great things about Walla Walla to the world.Salumiere Cesariohttp://www.blogger.com/profile/05446839255930065572noreply@blogger.comBlogger91125tag:blogger.com,1999:blog-5516967504114738315.post-51570052002722137902011-10-10T14:53:00.000-07:002011-10-10T14:54:00.979-07:00Licking the SpoonWhen I originally envisioned this column my idea was to create a place to talk about food in Walla Walla. What we are doing here that is good and what is not. Things that are worth your time, effort and money and those things that are not. While we have been doing a lot of recipes and general cooking instruction since the beginning, we have not yet tackled a review of a place or thing. Over the next few weeks I am going to be doing just that. While this might seem like suicide to many in a small town like ours, I think it is the one thing that is sorely lacking here. Real reviews that are unflinchingly honest, good or bad and not just “fluff” pieces meant to stroke peoples egos. That’s not my bag, baby. So without further ado, here we go. . . .<br />This past weekend my family and I went out for lunch/brunch/late breakfast, whatever you want to call it. This is not a regular thing for us, as like many of you, funds are generally tight and eating out is a luxury that is only seldom deemed necessary and or affordable. Since we had not tried it yet, we opted for Greenspoon downtown. When we arrived, the place was very busy with like minded people, although the wait was less than five minutes to get seated with a party of six, including two children. <br />Once seated our waiter brought menus, paper, and some crayons and activity pages for the kids, nice touch. I really felt like having a bloody Mary, as the kids were in rare form that day, but alas not to be had, just beer and wine, oh well. Here is my first criticism, our waiter should have pointed out the “bloody beer” option (which I found on my own) to me as it’s a great option for those that are looking for that little something. I opted for corona instead of the silver bullet, and was not disappointed at all. Note to wait staff, suggest this option as it is fantastic, really, and could easily be missed by many of us.<br />Service proceeded from there well. Our waiter brought drinks quickly, I also ordered an iced tea, which was refreshingly strong and fresh (Thank you!) the perfect counter point to my bloody beer. Orders were taken without any issues, even with the buzz in the restaurant conversation was easy and not loud and you could still here the music which was pleasant and not too loud, someone here is really paying close attention to the details. No one had to shout at the waiter and no one had to ask him to speak up. Very pleasant. <br />Two of our party opted for the “Rachel” a turkey version of a Rueben sandwich, two opted for the burger, one for the kids eggs and bacon, and I the biscuits and gravy. Now, here is where things really start to succeed or fail for most restaurants. Our food arrived quickly, like under 10 minutes quickly and this is with the restaurant mostly packed. Impressive. Everything was cooked as ordered and arrived without flourish but exactly as it should. Bravo.<br />Something often overlooked in many restaurants is the fact that when people are dining together they usually appreciate actually EATING together. As in don’t bring half or some of the plates then wait ten minutes to bring the rest. Also, wait staff that fail to check their orders BEFORE they leave the kitchen need to understand that if something is wrong on a plate when it leaves the kitchen, it will be coming back. Kitchen staff that fail to take care of their wait staff will be fixing plates when they could be getting their other orders out. . . .<br />None of that happened with our orders. They arrived, perfectly. Plates were not too hot to handle. This is a sure sign that people are actually COOKING in the kitchen and not just sticking things in the micro. Again, bravo. Now, this is where it gets down to brass tacks, how it tastes. Again, this is where most people who do reviews, just gloss over the facts and fail to write anything of substance. Well, not me. I tell it like it is sister. And it was FLAWLESS. Really. Flawless. Best biscuits and gravy, ever. I have eaten B&G for many, many years, I am something of an expert and a connoisseur (if you can use that term about one of the simplest foods ever). These rocked. If the biscuits were not fresh made then it was a darn good show, because they tasted like they were just made that day, and did not seem to be “from a package” but rather made in house, I will check on this fact for you. Gravy, was also fresh made, not too “floury” or tasting of un cooked flour. Nice bits of sausage and a good spice without being “spicy”. <br />Portion size was also perfect. One of my other issues is that most breakfast spots usually either go too big or too small. I.e. there is too much to eat and you are force to leave it (wasteful) or take away (again wasteful that you need a container usually foam). The rest offer tiny portions that leave you hungry and charge you an arm and a leg for “spa” food. No thanks. These guys, have it spot on. Again, bravo.<br />The rest of my group thoroughly enjoyed their meals as well, my oldest devouring here eggs and bacon. The youngest really enjoyed her burger and REALLY enjoyed the chips that came with it. The “Rachel’s” were dispatched with great gusto and finished, although I did hear that it was almost too much, which for that person is a great compliment, trust me. My wife also had the burger and she really enjoyed it, with the correct proportions of meat, bread and condiments elevating the flavors of the meat and not overshadowing them. My breakfast also came with potatoes (always a plus) and two farm fresh eggs that were cooked, perfectly. Again, as I am sure you are painfully aware by now, I am particular about my food, and when I say something was done perfectly you can guarantee that it really was. Really. <br />I really wanted to finish my plate out of respect for Chef Gene and Katie, who have obviously gone through a lot of thought about their restaurant top to bottom. BTW, it is considered, in some circles, that leaving food on your plate at a restaurant is disrespectful to the chef, even insulting. It is an indication that you did not find it satisfactory, so please consider this when dining out. I left one bite, because try as I might, it was almost too much for me to finish, but it was thoroughly enjoyed, make no mistake of that. <br />Prices were extremely reasonable, even on the inexpensive side, for the quality of ingredients and care that went into our meal. Average price was about $10 a person, and again no one walked away needing more. Although there are many other items on the menu that I would like to try I am going to have a hard time going back and NOT ordering the same thing, it was seriously THAT GOOD. I really wanted to go and wrap my arms around Gene and plant a big wet one on his cheek to let him know how much I enjoyed it, but felt discretion was the better option this time round. <br />If you go, please make note of everything on the menu and ask your server what they like, I seriously doubt that you will be disappointed by anything offered. Gene Soto and Katie Gonzalez have created an amazing addition to Walla Walla and the restaurant scene here. Ambiance, simplicity, service and food are all spot on. Just remember to ask your waits person about the “bloody beer” if you are craving that Sunday morning pick me up. . . .Cheers.<br /><br />Greenspoon is located at 13 E. Main st. in Downtown Walla Walla, next to Bright’s Candies. Hours are<br />M, W, Th: Lunch - 11:00 a.m. to 3:00 p.m. Dinner - 5:00 p.m. to 9:00 p.m. <br />Friday: Lunch - 11:00 a.m. to 3:00 p.m. Dinner - 5:00 p.m. to 10:30 p.m.<br /><br />Saturday: Brunch - 8:00 a.m. to 3:00 p.m. Dinner - 5:00 p.m. to 10:30 p.m.<br /><br />Sunday: Brunch - 8:00 a.m. to 3:00 p.m.<br />Phone: 509 240 6288. Reservations are not required, but it is always respectful with large parties and helps avoid wait times if you are in a hurry. <br />All restaurant information can be found at: http://www.greenspoonw2.com/ and their menu is posted there as well. Bon Appetite.Salumiere Cesariohttp://www.blogger.com/profile/05446839255930065572noreply@blogger.com0tag:blogger.com,1999:blog-5516967504114738315.post-25469779119274623992011-10-04T11:23:00.000-07:002011-10-04T11:34:49.898-07:00School Lunch Part Two . . . .After reading the last installment of the Walla Walla Table, a friend commented that she loved the article but now felt guilty about what she had been doing for her kid’s school lunches. This is always my fear, that someone will feel that I am calling them out on things. Well, I kind of am, but in a positive way (I hope). I promise to not raise problems that I do not have a solution to, if you promise to not take things too seriously. It’s just food, people. <br />So I promised some better suggestions for your kid’s lunch so here we are delivering on that promise. I am hoping that we can get several recipes printed this week that will allow you to create some better choices and save yourself some time and frustration in the coming weeks. My first question is, does it HAVE to be a sandwich? Sandwiches are very popular lunch items as you can usually eat them on the go, with one hand and no utensils are required. Why are we afraid of giving our kids utensils? Are you really afraid they are going to shank some other kid or the yard duty on the playground? Have they done it at home? Giving your kids a bit more responsibility is a good thing, make it fun and make them responsible for bringing them home. Go to the 2nd hand store and let them pick out a knife, fork and spoon, and make THEM pay for it. Their money, they will tend to be more responsible. And if they lose it, they get to buy another one with THEIR money again. Trust me a few purchases will solve any forgetful child’s issues. There is a Preschool in France where every meal if served with knife, fork and spoon and on real plates(not paper or plastic) and with real glasses, and those kids are 2 to 5. And they eat vegetables, lots of them. Why can’t we do this with our 6+ year olds? ‘Nuff said.<br />We all get in that rut of not knowing what to make for our kids lunch, but usually the answer is so easy that it is too obvious. Leftovers. You don’t always have to do what you did last night, but leftovers are a great way to get your kids to eat a better variety of foods (assuming that you are cooking a better variety of foods) than just the sandwich. And just to be clear a “wrap” is just a sandwich by another name, seriously. Soups, stews, pastas, and salads and even proteins are great the next day, assuming proper storage and handling at the home kitchen. More on this another time.<br />Last go round I gave you the simple vinaigrette recipe. Great on veggies, even meats and salads and even on couscous. Couscous is a simple wheat pasta that is usually steamed or boiled and common in North Africa. It is a pasta, so note that there are a good amount of carbs in it. BUT, you can mix a bit with the vinaigrette and serve it cold like a salad, and is great with some garden cherry tomatoes. <br />If your kids will eat the vinaigrette then you are golden. There are many different riffs you can use that on and embellish and improve upon as you wish. Want an Asian flavor; add some sesame oil and Chinese black vinegar in place of the EVOO and wine vinegar. This is great on a simple salad of grated carrots, fresh thin sliced mushrooms and cucumber. Add some toasted sesame seeds and you have something very fun that almost any kid will eat. <br />Take a boiled piece of chicken, let it cool, slice thin and toss it in the vinaigrette. Serve with some fresh sliced tomatoes from the garden while we still have them. Better yet, toss the tomatoes first, and the tomato water that collects in the bowl will add to the flavor, then toss the boiled chicken with that. This is another item that can be packed in a school lunch. <br />When you have to make sandwiches, don’t be afraid to reach into the “way back” machine for some great old classics. I made my daughter egg salad one day, when she asked what she was getting for lunch and I told her, I heard the “eww gross” and “I don’t want that” (yes it happens to me too people). When she got home from school, she asked if she could have egg salad again tomorrow. . . there you go. If you have a “fancy Nancy” fan, why not make high tea sandwiches? Little cream cheese some cucumber slices and fancy it up a bit, frilly toothpicks and all. In this case, playing with your food is acceptable. But again, moderation and variation is the key, diversity is a good thing. <br />Fruit is a great one to experiment with. Fresh pineapple, mangoes, kiwi. We had a babysitter that had never eaten kiwi until I offered it to her. Said it was one of the best things she ever ate. Papaya, guava when you can find them. There are so many different kinds of apples and pears coming on right now too. Don’t be afraid to try something new, if you aren’t then your kids won’t either. Cheers.<br />Couscous<br />Chicken or vegetable stock, preferably your own, but canned (good) will do in a pinch (see we keep going back to that pantry). About 2 quarts or so.<br />EVOO<br />1 Onion (med) diced<br />Couscous. I prefer the hand rolled to the machine cut that you find at the Super Market.<br />In a stock pot heat 2 to 3 TBSP of EVOO over med/high heat, add onion (you should hear the sizzle). Sauté onion until translucent. Add stock and bring to a boil, covered. Once a good boil is achieved, reduce to a simmer and add in your couscous, in a stream through your fist, until you have added about 2 cups worth, whisking the whole time. Reduce heat to low, and cover, stirring occasionally until couscous has soaked up the stock. Remove from heat, cover and let stand for 5 min. Season with salt and pepper. Great with dinner hot, or let cool, add vinaigrette and serve as a cold pasta salad. Garnish with whimsy.<br />Classic Egg Salad<br />6 hard boiled eggs (put them in the pot with cold water, bring to a simmer, covered and cook for 10 to 20 minutes. Remove to an ice water bath and let cool) chopped and mashed with a fork<br />Mayonnaise, homemade is better, 1 to 2 TBSP (less is more)<br />Good Dijon mustard 1 to 2 tsp<br />Pickle relish (sour or “dill” not sweet), preferably from really good pickles, 1 TBSP<br />Salt and pepper and EVOO<br />In a bowl combine all ingredients and mix together thoroughly, taste. Adjust seasoning if necessary. To this you can add celery or whatever else you fancy, just no sugar please.<br />Tea Sandwiches<br />Good Bread (this is a must. Do NOT settle for the “wonder” type stuff), sliced, crusts removed if you must.<br />Cream cheese or even better fresh chevre (goat cheese).<br />Cucumber, English or common, peeled and sliced thinly. It might be easier to split lengthwise and cut rather than trying to keep it from rolling while slicing.<br />Salt and pepper, EVOO<br />I prefer to toast my bread gently in the oven or toaster on the lowest setting to dry the bread a bit. Bring the cheese to near room temp and blend together with about 2 TBSP of EVOO to soften. If the bread is soft and the cheese is cold you ain’t gonna have no fancy sandwiches, just a big mess. Spread toasted bread with cheese and layer cucumber slices on. Season with salt and pepper. Feel free to cut into cute shapes and such. It’s your party do what you want. This recipe can be adapted to many things, including blanched asparagus and prosciutto, or quick blanched green beans and prosciutto, whatever your little ones will eat, just be creative and get them to taste it too. <br />Sources:<br />Eggs, there are many places to buy local eggs, including: Andy’s Market, Salumiere Cesario, Local CSA programs are providing some eggs right now as well.<br />Asian ingredients; most of the local Super Markets carry some Asian ingredients, but the Asia Oriental Store on Issacs has a good selection of hard to find items, as does Salumiere Cesario (black vinegar).<br />Local tomatoes; if you are not fortunate enough to have your own garden look into one of the many CSA’s around, as well as some of our local farms: wallawallafarmmap.com<br />Good bread, made by human hands is readily available at John’s Wheatland Bakery and the Walla Walla Bread Co. Support our locals whenever possible and ask your local market to carry the local breads if you have trouble getting downtown. <br />Pickles and relish made from locally raised cucumbers and naturally fermented can be obtained at Salumiere Cesario, I hear they have good peanut butter too. . . .Salumiere Cesariohttp://www.blogger.com/profile/05446839255930065572noreply@blogger.com0tag:blogger.com,1999:blog-5516967504114738315.post-28648105522621349632011-08-30T15:46:00.000-07:002011-09-07T11:44:23.541-07:00The School LunchWe have been moving the blog posts to our website for the past year and I hope that everyone has been following along there. Many of you may also know that we have been writing for the UB Weekly as well. And we know that those of you that have been following along in the paper have really enjoyed the recipes, thank you all for the nice comments. But, we have decided to use this blog space as a way to offer some more content that the Weekly does not currently afford us. Due to space limitations not all of our articles are being published, so we thought it might be nice to offer you a bit more content and maybe even some extra recipes that have to be deleted due to space limitations. So we are offering you this opportunity this week to get a peek at what will be in the Weekly, this week. We have included some great pictures (OK, maybe not great)of things that we all buy/have bought at the Super Market. Things that you might think are "healthy" alternatives to the "other" options.<br />Please let us know what you think and please let us know if there are questions. Cheers.<br /><br />Believe it or not the kids start back to school this week and that means, among other things, school lunches are back too. Now if you are the kind of parent that makes your child’s lunch for them, bravo to you. And if you are the kind of parent that wants to make sure that your child eats a well rounded meal with actual hot foods and pays for school lunches, bravo to you to. But there are a few things you should know about what it is that your kids are ACTUALLY eating. <br />School lunches might as well be fast food, and for all intents and purposes, they are. And it’s not the fault of the kitchen workers in our schools. It’s our fault, collectively, for allowing someone else to manage our kids and what they eat. Chicken nuggets, hot dogs and hamburgers (from seriously suspect “meat”), corn dogs, nachos and flavored milk with the much needed added sugar are the norm. And if you think that what you are putting into your kids “homemade” lunch is any better, think again. Most of your Super Market “deli” meats or cold cuts are full of nitrites, corn sweeteners and freakishly high levels of sodium and fats, even beyond what is common in cured meats. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh4.googleusercontent.com/-f_FHa-s9dxQ/Tl0WXo2g2YI/AAAAAAAAAQM/n-bpmZ6Rsjg/s800/IMG_0216.jpg"><img style="cursor:pointer; cursor:hand;width: 598px; height: 800px;" src="https://lh4.googleusercontent.com/-f_FHa-s9dxQ/Tl0WXo2g2YI/AAAAAAAAAQM/n-bpmZ6Rsjg/s800/IMG_0216.jpg" border="0" alt="" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh4.googleusercontent.com/-d-f7P9pxjlU/Tl0Wx5R7xnI/AAAAAAAAAPA/quPVyZwF8QY/s800/IMG_0215.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 800px; height: 598px;" src="https://lh4.googleusercontent.com/-d-f7P9pxjlU/Tl0Wx5R7xnI/AAAAAAAAAPA/quPVyZwF8QY/s800/IMG_0215.jpg" border="0" alt="" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh3.googleusercontent.com/-j6L1LuwRpM8/Tl0WvI8tIlI/AAAAAAAAAO0/wuoW7QM79dA/s800/IMG_0214.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 800px; height: 598px;" src="https://lh3.googleusercontent.com/-j6L1LuwRpM8/Tl0WvI8tIlI/AAAAAAAAAO0/wuoW7QM79dA/s800/IMG_0214.jpg" border="0" alt="" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh4.googleusercontent.com/-zfvX4bG8F_U/Tl0WkhXkoHI/AAAAAAAAAOo/wXRqVaNCsjs/s800/IMG_0213.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 800px; height: 598px;" src="https://lh4.googleusercontent.com/-zfvX4bG8F_U/Tl0WkhXkoHI/AAAAAAAAAOo/wXRqVaNCsjs/s800/IMG_0213.jpg" border="0" alt="" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh4.googleusercontent.com/-M2NSyB548ok/Tl0WmMfSJtI/AAAAAAAAAOA/lyobuyaN4sw/s800/IMG_0211.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 800px; height: 598px;" src="https://lh4.googleusercontent.com/-M2NSyB548ok/Tl0WmMfSJtI/AAAAAAAAAOA/lyobuyaN4sw/s800/IMG_0211.jpg" border="0" alt="" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh5.googleusercontent.com/-5TdCZYW_D2Y/Tl0WVhQRmyI/AAAAAAAAAQU/rHqaXNW2mKU/s800/IMG_0210.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 800px; height: 598px;" src="https://lh5.googleusercontent.com/-5TdCZYW_D2Y/Tl0WVhQRmyI/AAAAAAAAAQU/rHqaXNW2mKU/s800/IMG_0210.jpg" border="0" alt="" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh6.googleusercontent.com/-CQmXWVnDxe8/Tl0WYbOvJnI/AAAAAAAAAQQ/TOTMDWPmp2o/s800/IMG_0209.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 598px; height: 800px;" src="https://lh6.googleusercontent.com/-CQmXWVnDxe8/Tl0WYbOvJnI/AAAAAAAAAQQ/TOTMDWPmp2o/s800/IMG_0209.jpg" border="0" alt="" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh4.googleusercontent.com/-XF7oCmMveoI/Tl0Wl8Zfg1I/AAAAAAAAAOQ/Vzsw3nNly_8/s800/IMG_0212.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 598px; height: 800px;" src="https://lh4.googleusercontent.com/-XF7oCmMveoI/Tl0Wl8Zfg1I/AAAAAAAAAOQ/Vzsw3nNly_8/s800/IMG_0212.jpg" border="0" alt="" /></a><br /><br /><br />A typical school lunch for a child has between 800 and 1000 calories, nearly ½ or more of what they should be taking in. 20% of that is from fats, and not necessarily ‘good’ fats (remember those chicken nuggets mentioned above). Sodium levels are more that 200% of RDV in one meal, and if your kid eats breakfast there too, watch out. There is plenty of information out there for those of you that want to do the research, I am not going to be preachy about this and especially not here. The choices are yours to make, not mine. I am here to help offer you some choices for those of you that want to make sure that your kids are getting the proper nutrition and something tasty to eat during the school day.<br />So what can you do to help make you kids lunch both nutritionally sounds and eaten? Ask your child what they would want in their lunch, you’ll probably be surprised by the answers. Then, take their “not so good” answers (chocolate cake, cookies, French fries) and drop those for the once or twice a month category. Then look at the things they suggested that make sense, and use those, carrots, fruit and foods that are nutritionally dense but without the extra sugar, fat and salt. So plan your kid’s lunch in a way that makes sense following some simple rules.<br /><br />1)Fill your tank in the morning not at night. Your body’s metabolism regulates how much “fuel” is used up during the day. Those with a faster metabolism require more fuel (think gas guzzler engine) to get through the day than those with a slower metabolism (think fuel efficient engine). If you get 40% of your calories in the morning, 40% at lunch and 20% at dinner your body will begin to regulate itself better (and you might actually see some weight loss, adults). Remember after dinner your biggest activity is sleeping for the next 6 to 8 hrs. <br /><br />2)Carbohydrates are complex sugar molecules that the body breaks down into usable sugars for muscle fuel. Too many carbs in your diet can lead to a buildup of sugars in the blood and or in the body (stored as fat) and can also cause your body to falter on its production of insulin resulting in diabetes (read up on this). Carbohydrates combined with fats is the double whammy, think French fries, great once in a while but disastrous on a regular basis. <br /><br />3)Condiments should be used sparingly. They alter your perception of flavors and they add sugar, fat and salt into the diet in large quantities. Ketchup is mostly sugar. Ranch is mostly fat. Salt is, well that should be pretty obvious. Use accordingly.<br /><br />4)Remember that processed foods rely on adding fat and salt to compensate for lack of flavor. Lunch meats from the Super Market should be treated like cookies and such, once or twice a month. If you want lunch meats there are better options out there. Don’t assume that just because it says “Turkey” that it was raised or processed in a way that would make you want to eat it if you knew how it was done. Smoked products have higher levels of carcinogens than non smoked products. Skip the lunchables and boxed drinks.<br /><br />So what’s left? The BEST solution is to have a good menu plan set up; I know lots of extra work. I am going to help you out by providing some examples. We will have a more detailed menu that you can work from in the coming weeks.<br /><br /><span style="font-weight:bold;">Monday</span>) Cold steak sandwich from Sunday night’s steak. Garden fresh tomatoes or good cherry tomatoes. Fresh fruit. Carrots or celery with or w/o peanut butter (not a commercial one).<br /><br /><span style="font-weight:bold;">Tuesday</span>) If you make pasta ever, cold pasta is a great option in lunch and if you have one of those thermos things you can keep it hot for hours. Small salad with some quick vinaigrette on the side. <br /><br /><span style="font-weight:bold;">Wednesday</span>) Middle of the week is the tough one. Give them something they like, like PB&J or BLT. Include some veggies like carrots or celery and something fun like popcorn (homemade, not microwave)<br /><br /><span style="font-weight:bold;">Thursday</span>) Again go with something from the leftovers drawer. Hot or cold it breaks up the monotony of sandwiches. Include something unusual like kiwi or mango as a treat. <br /><br /><span style="font-weight:bold;">Friday</span>) Knowing that the chances of them having fast food is going to increase on the weekend, plan accordingly. Great day to add more veggies (cucumbers, bell peppers)and “other” (hummus, couscous) foods into the diet, even things like cheese (not the orange stuff from the Super Market).<br /><br />Things to avoid, anything that is labeled “low fat” a sure sign that they are trying to get one over on you. “Sugar Free” is also a bad one, chances are they have added in things worse than sugar to compensate for lack of flavor. Read the labels, and do the research. Knowledge is your best weapon. Cheers.<br /><br /><span style="font-weight:bold;">Simple Vinaigrette for Salads and Veggies</span><br />EVOO (you all know what this is by now, right?)<br />Juice of 2 or so lemons<br />Salt and pepper<br />Whisk all ingredients together and taste to make sure there is balance of flavors, have you kid taste it too, if they don’t like it they won’t eat it.<br /><br /><span style="font-weight:bold;">Chicken Salad</span><br />With or without bread this is always a favorite and moderately healthy.<br />Chicken thighs, on the bone, with skin (yes, really). About 5 or so lbs<br />Mayonnaise, making your own is the best but there are good ones on the Super Market shelf too.<br />Dijon mustard.<br />Apple, preferably pink lady or suitably tart variety, diced (brunoise is best 1/16 x 1/16)<br />Walla Walla Sweet Onion, diced like apple<br />Celery, 4 stalks, diced as above<br />Apple cider vinegar<br />Sugar, 1 TBSP +<br />Salt and Pepper to taste<br />Boil chicken with bones and skin in a large stock pot with 2 TBSP of garlic powder until chicken is falling off the bone, about 1 hr. Remove chicken and cool. Reserve your weak chicken stock and use this to make soup from later (soup keeps well in a thermos) follow previous recipe for stock. Once chicken is cool enough to handle shred into small pieces, saving skin and bones separately (you can use this again in your next stock just roast the bones at 200 until lightly browned or brown them on the stove top in your stock pot with the skins). Combine chicken with 2 TBSP mayo, 1 tsp Dijon, apples, onion and celery. In a small mixing bowl add sugar to vinegar and whisk until sugar is dissolved. Taste, if too sweet add vinegar, if too acidic add a bit more sugar. Add this 1 TBSP at a time to chicken, tasting until flavor is where you want it. This will make a large portion of salad and will keep for several days to 1 week. Toast some good Oat Bran bread and viola. Additionally you can save some of the chicken and make tacos, enchiladas and a bunch of other dishes for home or lunches too. Cheers.Salumiere Cesariohttp://www.blogger.com/profile/05446839255930065572noreply@blogger.com0tag:blogger.com,1999:blog-5516967504114738315.post-31605020125130202962010-05-14T13:40:00.000-07:002010-05-14T13:58:24.622-07:00Wicked bad. . .<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimJJqNjIAUXifCN_EGKvgAfZ6hQJNjXz2F-E9Q4e4W_XtlnQOHppIhqapxMHPE_NPqWksYnm6vi-y7kdy89G6XCIWkvpM62Q43qXLBanU_wRBeY5nPD7cpxYNEIxiEFTgjvod8972WnTOu/s1600/serrano+chile.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 130px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimJJqNjIAUXifCN_EGKvgAfZ6hQJNjXz2F-E9Q4e4W_XtlnQOHppIhqapxMHPE_NPqWksYnm6vi-y7kdy89G6XCIWkvpM62Q43qXLBanU_wRBeY5nPD7cpxYNEIxiEFTgjvod8972WnTOu/s200/serrano+chile.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5471232827631706050" /></a><br />There comes a time in ones life where you have to come clean and admit to your mistakes, follies and wicked deeds. This will be my confession to follow. . .<br /><br />I have done something bad. Like, wicked bad. Seriously. I made some hot sauce and its evil. The problem lies in the taste. Its hot, oh yea, it's hot, but it's not too hot. And the heat doesn't come at once. It kind of stings the tip of your tongue, then you get this sweetness, and a little tang. Then the heat sort of caresses your palate and then builds slowly. But it never over whelms your palate, cause its balanced. So you want more. And this is where you get into trouble, cause it will build, in layers, on your taste buds, until the sweat starts. . . next thing you know your moping your brow and panting like a dog on a hot July day. <br /><br />So I've created this abomination of chile and garlic and spices, but I don't know what to do, cause I kinda like it. I kinda like it a lot. And I am betting that there are some of you out there that will like it too. So rather than say my Mea Culpa, I am gonna offer all of you free samples this weekend. We think that you'll find it just as wicked bad as we do, and as much fun. Cheers.Salumiere Cesariohttp://www.blogger.com/profile/05446839255930065572noreply@blogger.com0tag:blogger.com,1999:blog-5516967504114738315.post-78441620538361911882010-04-26T12:03:00.000-07:002010-04-26T12:30:58.773-07:00The Big Cheese . . .People are always asking us about the big wheels of cheese we keep on the very bottom shelves of the cheese closet. Usually these are full wheels of traditional cheddar that we purchase from Neal's Yard Dairy in London. Neal's Yard is a wholesaler that buys direct from specific farms throughout the UK. They hand select all of their cheeses for specific traits and only cheeses that meet expectations are selected. So why are these cheeses sitting on the bottom shelves for so long? Well, as much as we appreciate what the folks at Neal's Yard do, we tend to trust ourselves on when cheeses are REALLY perfect. So we do some "extended" ageing on these wheels, coaxing out flavours that you will not find anywhere else. <br /><br />Why do we do this? Because we can. Our cheese closet allows us the luxury to hold our cheeses in the perfect environment until we deem that they are truly "ready". Which is nice, because we're pretty picky about cheese, so you don't have to be. When you come in to Salumiere Cesario you'll know that every piece of cheese that you buy is about as perfect as it is going to get and you can always taste before you buy, just in case.<br /><br />Right now we have the some Isle of Mull cheddar that we think is particularly good right now. The flavours are sharp but with a natural sweetness. Although this is a hard cheese the mouth feel is quite creamy. There is a hint of grass and flowers that really adds to the finish of this cheese. While this cheese usually sells for $33 a pound, we are selling this cheese through the end of April for $26. Come in today for a taste, we think you'll see why our cheeses are special. Cheers.Salumiere Cesariohttp://www.blogger.com/profile/05446839255930065572noreply@blogger.com0tag:blogger.com,1999:blog-5516967504114738315.post-75283450232377268182010-04-22T11:32:00.000-07:002010-04-22T14:28:40.134-07:00The Things We Do. . .and why. Earth Day Special Edition<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPglCCWHTOpDb5sY3Tr-dRVsOZtp81M8B3g1PLUWSYC3ZpvhuUEA2BiSqmx-6vayFgor-gfq6Yb4CM0xSD9xkk9_ciSLs886wAtTcs8e5mi0r8eUJKzqTkO2pvVCtX2xOjYZB3gLu9un9N/s1600/earth-day.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPglCCWHTOpDb5sY3Tr-dRVsOZtp81M8B3g1PLUWSYC3ZpvhuUEA2BiSqmx-6vayFgor-gfq6Yb4CM0xSD9xkk9_ciSLs886wAtTcs8e5mi0r8eUJKzqTkO2pvVCtX2xOjYZB3gLu9un9N/s200/earth-day.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5463076878065417746" /></a><br />So its Earth Day, and this is the day that you are supposed to stop throwing things away and be "environmentally conscious". Like one day out of the year will make a difference...well it does. But let's be realistic here, if you did this stuff EVERY DAY, it would make a BIGGER difference. So I thought today, I would give you an idea of what we do every day to help reduce our "carbon footprint" (you can tell I am not into the buzz words), or more importantly what we do to reduce our addition to the waste and land fill stuff that is slowly poisoning us all. I promise this will not be "preachy".<br /><br />When we first opened Salumiere Cesario it was one of my main goals that we not create a lot of waste. In a town the size of Walla Walla, it is extra important to make sure that what we put into the land fill is absolutely not a recyclable, as we have limited space and what leaches from the landfill into the ground affects all of us. So we decided to use a wax sheet and butcher paper. The butcher paper is totally recyclable, where plastic wrap is not. We decided on reusable plastic deli containers that can be used in the microwave, so people would be less likely to throw them away. Our quart size containers can even be used for hot foods as well as cold, making them even more useful at home. <br /><br />We made a conscious decision to limit the amount of "takeaway" food we did as this would help reduce the amount of waste we produce. When we did finally decide on takeaway boxes, we went with a natural 100% recycled content box. The box itself is 100% recyclable too. Even our lunch box is almost totally recyclable. The box, the tissue, the napkin, the condiment cup and even the flat ware. Only the wax sheet that the salame and cheese come wrapped in are not. <br /><br />You'll notice that all of our beverages come in glass containers. Again a conscious decision on our part to make sure that we were not adding to the problem, and most people feel self conscious throwing away glass. Speaking of glass, we now recycle all of our glass. 100% of our glass is either reused in house or taken to the local recycling center. We started our Bulk Olive Oil program just to help reduce the amount of wine bottles that were being sent to the land fill. A 750ml (standard) wine bottle is sterilized and reused to hold olive oil for your kitchen, you can even bring in you own sterilized standard wine bottle from home and refill it, just remember to bring a T-cork. We even use non phosphate soap for our dishes.<br /><br />Many people ask us why we don't do more take out food. Well, we think our food is better enjoyed here and we think that whenever possible we should try not to create more waste. So certain items will never be available to go, but know that its only because we are trying to do our part to make the world a better place. Happy Earth Day. Cheers.Salumiere Cesariohttp://www.blogger.com/profile/05446839255930065572noreply@blogger.com0tag:blogger.com,1999:blog-5516967504114738315.post-37901316262565358652010-03-26T14:27:00.000-07:002010-03-26T17:47:42.765-07:00The Palace of Pork . . .Long, long ago in a far away land there stood the Palace of Pork. <br />And though the meats were divine, and it was open most of the time, <br />the Prince was a bit of a dork. <br />For he liked to make rhymes at inopportune times and disliked the use of his fork. <br /><br />His meats were, agreed, the best of their kind, to be found anywhere, in his kingdom. With garlic and fennel, mace and clove, his salumi was flavored to perfection. Far across the land, would he seek these fine meats, and for his customers, go and fetch them. <br /><br />With a knife and a slicer he would carve piles of meats and no one they said did it nicer. Carefully packaged and wrapped, with paper of white and a sticker placed just so, he would send out his wares, for those who did care, about what they packed on the go. <br /><br />But he needed some meats, that were quite tasty eats, that could be taken on the run. Without slicing and wrapping, (someone started clapping), these meats could be purchased with haste. Creminelli! He thought, would be the right spot, to find some amazing salumi. Barolo, Felino, Sopressata, Cingale, all were fantastic and quite small-a. <br /><br />So the Prince of Pork announced to his people that Creminelli would be his new staple. And the Palace of Pork was the talk of the town, but he's still not doing bacon with maple. . . Cheers.Salumiere Cesariohttp://www.blogger.com/profile/05446839255930065572noreply@blogger.com0tag:blogger.com,1999:blog-5516967504114738315.post-2369211815561583992010-03-22T13:58:00.000-07:002010-03-22T14:27:12.997-07:00The Things We Do. . .and why. vol 2<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGbmQ6CWKF06hWh6m9jcDde6TQBP-Bsx6D98JpuYiqZmpezK-7bwArzyL7XL3oqaKu1Bb5F55b8zXRLtKclyMk0izWwx1Ts33ohtcnI_jWaot5lR4GA7ajgxWMxqY6AJzritmFDPxxy_Rh/s1600-h/New+Wines.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 153px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGbmQ6CWKF06hWh6m9jcDde6TQBP-Bsx6D98JpuYiqZmpezK-7bwArzyL7XL3oqaKu1Bb5F55b8zXRLtKclyMk0izWwx1Ts33ohtcnI_jWaot5lR4GA7ajgxWMxqY6AJzritmFDPxxy_Rh/s200/New+Wines.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5451572892083621378" /></a><br />When I was a much younger man and just begining to learn about wine I was once told that wine bottles should be stored upside down or on their side (you see where the title SIDEWAYS comes from now?). I was also told that wine should always be kept in a cool dark place or at least away from direct lighting. So, when we decided to build the store I made a point of making sure the lighting for our store would not be directed onto our wines. I also made sure to find racks that kept our wines on their side and NOT standing up. We also made a conscious decision to make sure the store temperature did not fluctuate more than a few degrees, knowing that swings in temperature can really affect wine, in fact it is a constant 70 F year round. <br /><br />So why do so many other wine shops and stores let their bottles stand often under bright direct light? I cannot honestly answer that question. Maybe they don't know, maybe they don't care. Maybe they think that selling a bottle is more important than building a relationship with their customers. I don't know. What I do know is that if I only sold you one bottle of wine, I would want to make sure that bottle of wine was not compromised by heat, light or oxidation, if there was a way that I could prevent it. I mean, I might only have that one chance to build that relationship with you and a bottle of wine that was bad could keep you from coming back.<br /><br />We make sure that our bottles are kept under the best possible conditions that we can provide without having you look for wines in the cold dark basement. We also hand select every bottle, so that we know what we are selling to you and you know that you are buying a wine that we believe is both great and a great value. We can even help you find something to go with your wine or a wine to go with your something, we even do special orders. <br /><br />So come in today and see why Salumiere Cesario is THE best place in Walla Walla to buy wine. Cheers.Salumiere Cesariohttp://www.blogger.com/profile/05446839255930065572noreply@blogger.com0tag:blogger.com,1999:blog-5516967504114738315.post-2793358011628526582010-03-19T17:05:00.000-07:002010-03-20T16:23:41.423-07:00RAMEN. . .say it with me now RA - MEN.Ramen, is not what you ate in college. That was INSTANT Ramen the invention of a Japanese business man. Traditional Ramen is, more or less, noodle soup. While other major cities in the US are just discovering ramen, as a must have food, I was introduced to real ramen while living in Los Angeles many years ago. <br /><br />While out on a tech scout for the TV series Power Rangers (yes, that's right), our director Koichi, suggested we take lunch at his favorite place, a ramen shop called Kouraku. Large bowls heaping with noodles, veggies and meat were quickly dispatched to our tables. The smell was enticing and the taste was new but yet somehow familiar. Needless to say, I was back a few weeks later with a friend and it became a regular stop for us when we were in little Tokyo.<br /><br />Flash forward a few years. Because ramen shops are not as plentiful in the PNW as they are in LA,and there is no little Tokyo district in Walla Walla, (or anywhere else that I can think of around here), I have been craving some hot tasty noodle dish for quite a while. (Pho Sho has happily fed my addiction for the past few years). So in order to satisfy my cravings for all things Asian (more ANIME please) I decided to teach myself to make Ramen. And that is what I have done.<br /><br />Our Ramen is a bowl full of udon noodles (we will be making our own REAL ramen noodles soon. . .), a cornucopia of veggies and some freakin' amazing slow roasted pork (belly and shoulder) all bathing in a luxurious, rich broth. This is my kind of food, simply and tasty. <br /><br />We will also be serving our Albacore sashimi and house made pickled ginger. For those that need the heat, we'll have some Yuzu Kosho available too. We might even make a few other items to go with all of this. Why? Why not? With the economy the way it is all of Walla Walla should be spending their money here instead of in P-Town or Sea Tac. And we are happy to provide the extra service. So come on in for lunch this next week and see what were talking about. . . Cheers.Salumiere Cesariohttp://www.blogger.com/profile/05446839255930065572noreply@blogger.com1tag:blogger.com,1999:blog-5516967504114738315.post-87287981260670533852010-03-19T16:04:00.000-07:002010-03-19T16:59:35.230-07:00The Price of Tea in China. . .We have just received a new shipment of tea. Many of you who are tea drinkers will be very excited as two of our most popular teas, the 15yr Puh-Er and the White Dragon Pearls, are back in stock. Many more of you will be pleased, I am sure, because we are now carrying some teas that we previously would not stock. . . <br /><br />For those of you that know me, I am a bit of a stickler for quality. My thought precess goes something like this, "if you are going to spend your hard earned money on something, why not buy the best that you can afford?" So, while I was opposed to carrying teas like Earl Grey, Chamomile, and Mint Tea (because the quality is usually VERY poor), I have now found ones that live up to my expectations and are of the highest quality. Although the mint and chamomile are not actually "tea", but herbal infusions. Nonetheless, they are of the highest quality, as you have come to expect from us.<br /><br />The Earl Grey is made from the finest Ceylon Black tea and Italian Bergamot. It is perfumy, but not overly so as most Earl Greys are. Chamomile has been known in China as herbal medicine, used to calm the nerves and aid in digestion. The mint tea has also been used to sooth and calm the digestive system. <br /><br />All of the tea we stock comes hand selected from our tea supplier. They actually travel to Asia every year to hand select the best teas from the finest farms and growers. Yes, they actually buy tea from the actual grower. That is how good the tea is. And it is all for our customers. Because you deserve the best. . . Cheers.Salumiere Cesariohttp://www.blogger.com/profile/05446839255930065572noreply@blogger.com0tag:blogger.com,1999:blog-5516967504114738315.post-75966078029993398342010-03-15T16:11:00.000-07:002010-03-15T16:17:41.715-07:00The Feast Day of St. Patrick . . .For the past seventeen years (yes I said 17) I have been honoring St. Patrick's Feast Day by making the traditional Irish-American (the Irish do not know what corned beef is) corned beef and cabbage, or boiled dinner, for family and friends. This is usually accompanied by a few pints of Guinness and Harp, the original Irish beers. <br /><br />Well this year we decided to spread the love around and offer this at the shop for those who wish to partake. We will be offering all week long the traditional boiled dinner of corned beef and cabbage and boiled potatoes, although I guarantee this will be the best you have ever had, did I mention 17 years? While we will be closed on the actual feast day of St. Patrick, Wednesday March 17, we will be offering this on all of the regular day we are open this week. So, come in for some food and a little libation. And we promise, no snakes. . . Cheers.Salumiere Cesariohttp://www.blogger.com/profile/05446839255930065572noreply@blogger.com0tag:blogger.com,1999:blog-5516967504114738315.post-84132629389031512812010-03-07T14:52:00.000-08:002010-03-07T15:15:10.481-08:00The Things We Do. . .and why.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoDwDMjuqnLca3mu5eczMs4SmN-GQAA6FIOgUxTJ73XsLeHSqYgk-BVTwAfTPQg2K-mTfaP5KdSPTNSc1LmMcD6lSI6fjz1cQk0E4HNrDaIkSskq5txGrUv4LnYiQ_0F-wmyAiSnPER79d/s1600-h/tea+tin.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 107px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoDwDMjuqnLca3mu5eczMs4SmN-GQAA6FIOgUxTJ73XsLeHSqYgk-BVTwAfTPQg2K-mTfaP5KdSPTNSc1LmMcD6lSI6fjz1cQk0E4HNrDaIkSskq5txGrUv4LnYiQ_0F-wmyAiSnPER79d/s200/tea+tin.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5446034025461596290" /></a><br />Many people are surprised that we carry tea. In fact many people often come in and say "when did you start carrying tea" or my favorite "I didn't know you carry teas, where are they?" Usually this is followed by the question do you have and lemon zinger. . .No I am sorry we only carry REAL tea. Lemon zinger and many other "teas" are actually herbals, an herbal infusion with some tea, or none, added (usually of very low quality). The teas we carry are all near the register on the front counter in the Tea Tins. <br /><br />Our tea tins are unique. They are stamped tin and double insulated. There is a lid and then another lid to keep our air. Why you ask? The two main oxidizers that tea faces are light and air (yea, oxygen). So to keep our teas their freshest, besides buying vintage tea every season, we keep them in dark air tight containers. That way when you buy your tea from us, you know it is going to actually be WORTH the money you are spending on it (and we sell smaller versions for you to use at home too). Any one who is selling you tea out of a clear container is not concerned with what they are selling you, but you should be. . . Cheers.Salumiere Cesariohttp://www.blogger.com/profile/05446839255930065572noreply@blogger.com1tag:blogger.com,1999:blog-5516967504114738315.post-72611410671284472362010-02-26T08:49:00.000-08:002010-02-26T09:17:33.023-08:00Spring is in the air. . . sort of. . .<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnRb5LIXrnzijtl716YwaASZzr0AIzuaa2Ub7Za4as2OXocnObR5gmvWoUMl_-UCyR79iC1MxAhe4NICgkB7PGqHHnKQONamk6MTFzyo-abSpSSRZOAwDY_9cvxtvyZDR21s50De_c6exz/s1600-h/authentic.gif"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 170px; height: 195px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnRb5LIXrnzijtl716YwaASZzr0AIzuaa2Ub7Za4as2OXocnObR5gmvWoUMl_-UCyR79iC1MxAhe4NICgkB7PGqHHnKQONamk6MTFzyo-abSpSSRZOAwDY_9cvxtvyZDR21s50De_c6exz/s200/authentic.gif" border="0" alt=""id="BLOGGER_PHOTO_ID_5442601854116454834" /></a><br />We have been having some beautiful sunny days here in Walla Walla (thanks to all our friends on the East Coast who are taking one for the team this year). And with those sunny days we are seeing our shelves fill back up once again. There is lots to tell so I'll just jump right in.<br /><br />The newest edition of <span style="font-weight:bold;">Culture Magazine</span> arrived Thursday and I have to say, best issue yet! Really loaded with tons of great information, this really is a MUST for the cheese enthusiast. <br /><br />The latest issue of <span style="font-weight:bold;">Imbibe</span> also just arrived and it too is jam packed with some great articles and reviews. If you haven't picked up either of these you need to, they are truly great publications by people who know and care.<br /><br />We have several new cheeses that just arrived, the most important being <span style="font-weight:bold;">BUFFALO MILK MOZZARELLA</span>! Yes, I have brought it in early this year and we will continue to carry this year round as long as there is demand. I know many of you like making homemade pizzas and you have been asking so here you go. I do what I can for my peeps. <span style="font-weight:bold;">Chimay Grand Cru</span> and <span style="font-weight:bold;">Biere</span> cheese has arrived as well. For those of you not familiar with these come in and try them, they are fantastic and especially so with a great Belgian beer, more on that later. <span style="font-weight:bold;">Fromager des Clarines</span> is back too for those of you who have missed it. <span style="font-weight:bold;">Abbey de Belloc</span> is a beer washed, firm sheep's milk cheese that will renew your love of cheese. A beautiful pale ivory paste, with a delicate sweet flavour, almost makes you think it is cows milk. We continue to source amazing cheese from all over the globe and if you have found something you love and must have let us know, we'll try to track it down for you. <br /><br />Beer! Our latest <span style="font-weight:bold;">GUSTIAMO!</span> event was held last night, a tasting of Trappist Beers. We had a great turnout, thank you to all who attended, everyone had the opportunity to taste and buy from a very comprehensive line up of 5 of the 7 Trappist breweries<br />and everyone got to take home a glass too! We still have many of these beers available for those of you who want to do your own tasting from the comfort of your own home or even sit here at the store and drink one, or two...We can even pair up the beers with some cheese and charcuterie too. <br /><br />For those of you that haven't yet heard we are also selling great hot dogs and sausages made by <span style="font-weight:bold;">Zenner's</span> of Portland. <span style="font-weight:bold;">Zenner's</span> has been rockin' P-Town with great sausages for almost 100 years. They have a strong commitment to quality, just like us. So we are selling their sausages by the pound to take home and try AND we are also serving them up in the store for lunch too (all day actually). We even have a special <span style="font-weight:bold;">knockwurst sandwich</span> that is getting some great response locally. Come in and take some home or try one here, we think you'll love them as much as we do. We also have our <span style="font-weight:bold;">corned beef and hot ham and cheese</span> everyday too!<br /><br />Speaking of <span style="font-weight:bold;">corned beef</span>, <span style="font-weight:bold;">St. Patricks Day</span> is just around the corner and we have put up a few extra pounds of our <span style="font-weight:bold;">famous house made corned beef</span> just because. We'll have the corned beef sammy's available all the time but we'll also have corned beef that you can purchase by the pound. As an added bonus <span style="font-weight:bold;">we'll also be serving our famous corned beef and cabbage in store</span> the week of March 15. Ours is the BEST you'll ever have. Trust us. <br /><br />That about wraps up the latest news. Come in and try something new and tasty today, you just might find something you love. Cheers.Salumiere Cesariohttp://www.blogger.com/profile/05446839255930065572noreply@blogger.com0tag:blogger.com,1999:blog-5516967504114738315.post-43408709125284517472010-02-18T15:36:00.000-08:002010-02-18T18:47:18.731-08:00Hot Dog . . .seriously.The hot dog is one of the most maligned of all American foods, and probably with good reason. The Jungle, probably scared most of us off at one time from eating doggies. Although a trip to the ball park is hardly the same without one. Call it a guilty pleasure if you will, but I enjoy a good dog from time to time, that was until I started reading the ingredient list on my favorite brand:<br /><br />INGREDIENTS: Beef, Water, Contains 2% or less of: Salt, Sodium Lactate, Spice, Hydrolyzed Soy Protein, Paprika, Sodium Diacetate, Garlic Powder, Sodium Erythorbate, Sodium Nitrite, Flavorings. CONTAINS: Soy<br /><br />Seriously? Soy? And Hydrolyzed soy protein? Is that necessary? All I want is a good honest hot dog. And I think I have found it. Zenner's of Portland has been making quality sausages for 83 years. When I was looking for a good producer of bangers, I went to Zenners. Having a reputation for quality ingredients and craftsmanship I tried a few of their other products. I was impressed. For those of you that tasted the bratwurst we served last winter and spring you know how good they were. Now we are stocking their hot dogs and knockwurst. <br /><br />We believe that these are better tasting and better for you than any other doggie out there. We will have these available for eat in or take out for the next few weeks and we'll also have them available to take home by the pound to try out for yourself. The all beef hot dogs are $6 /lb and the knockwurst are $7 /lb. Now that's a good doggie. Cheers.Salumiere Cesariohttp://www.blogger.com/profile/05446839255930065572noreply@blogger.com0tag:blogger.com,1999:blog-5516967504114738315.post-71750654230592269652010-02-12T11:52:00.000-08:002010-02-12T13:26:25.233-08:00A few things you might be looking for . . .or not.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik9bX02Deukz3lOrhjoQZdLmpNXyNlQWFtaBRXc0dp5ci4I52ASroqPGMOjn9LrO5Ru2RTE9yT8aq891LtXEITdXo1IEzDU719XW8PiulFVwvy2HoFuyGhI9N6bSmsUtg30NO3X3C8hNee/s1600-h/piment_despellete_LRG.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 193px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik9bX02Deukz3lOrhjoQZdLmpNXyNlQWFtaBRXc0dp5ci4I52ASroqPGMOjn9LrO5Ru2RTE9yT8aq891LtXEITdXo1IEzDU719XW8PiulFVwvy2HoFuyGhI9N6bSmsUtg30NO3X3C8hNee/s200/piment_despellete_LRG.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5437461243964035394" /></a><br />The most recent issue of Bon Appetit arrived recently and with this usually come the folks perusing the recipes and looking for required ingredients. Two very nice customers came in yesterday looking for manchego cheese for a dates and manchego recipe. This prompted me to go through this issue for other items people might be looking for and/or be in need of. My research was rewarded with the following recipe that I think many might over look simply because they aren't familiar with the ingredients. We have piment d'Espelette, marcona almonds and THE BEST popcorn around. So if you are looking for something unique, strange or unfamiliar, come see us, we just might have it AND we probably know what to do with it too. Cheers.<br /><br />http://www.bonappetit.com/recipes/2010/02/spicy_popcorn_with_piment_despelette_and_marcona_almondsSalumiere Cesariohttp://www.blogger.com/profile/05446839255930065572noreply@blogger.com0tag:blogger.com,1999:blog-5516967504114738315.post-3550113836838989532010-02-04T13:25:00.000-08:002010-02-04T13:31:51.357-08:00Boeuf Bourguignon (or as my mom calls it beef burgundy. . . )We are serving our rendition of Boeuf Bourguignon. Which is just as good as the classic recipe, but a little less involved and bit tastier, we think. We are serving this over our house made mashed potatoes, don't even ASK about the use of butter or cream-when it comes to mash just accept it. Suffice it to say that it's pretty tasty. We top it with a drizzle of truffle oil and some crispy lardoons (everything is better with bacon) and voila! Lunch! If you are getting hungry we'll have this all day today and all weekend assuming it lasts that long. . .Cheers.Salumiere Cesariohttp://www.blogger.com/profile/05446839255930065572noreply@blogger.com0tag:blogger.com,1999:blog-5516967504114738315.post-55659736279136795432010-01-15T10:02:00.000-08:002010-01-15T14:03:01.988-08:00Its time to open this can. . .I have been saving a can of WHOOP ASS! for a while, just because I was a bit hesitant to use it (with great power comes great responsibility). But I think the time is right as many of my fellow citizens have just started beating the drum for Trader Joe's here in Walla Walla. The problem is no one realizes that slick marketing is the tacky veneer that is covering an ugly truth about many "specialty markets". <br /><br />Super stores have stripped away the old ways. The term Super Market, we have forgotten the root words here, literally was a SUPER-market with your butcher, baker, green grocer, general store all under one roof. This changed the way we all shopped, and related to our food. As more and more Super Markets were added, prices became competitive. Cheaper food was needed, so the food industry responded with cheaper food. There are only a few ways to make things cheaper, reducing the quality and increasing the quantity is the easiest. This is also a great way to reduce hunger, making food cheaper, that is the upside. <br /><br />The downside is that in order to compete, companies that produced food needed to make it EVEN MORE cheaper. How do you reduce the cost, spend less. Feed cows, corn (which is cheap and increases weight quickly) or even better, use the leftovers from other slaughtered cows! Yes, this was being done until the "outbreak" of mad cow disease just a few years ago. Go figure, feeding cow brains to other cows might be bad (remembering that cows are herbivores). Hmmm, who would have thunk it? And when you can't make it cheaper by feeding them poorly, export, export, export, or as the new term goes, outsource.<br /><br />There is a new program that is airing on the PlanetGreen channel. Now I am not one to suggest ANY TV to anyone, but this is something we all should watch. Six young adults from the UK are sent abroad to various places to learn about where our food comes from. This is MUST SEE TV. Monday nights at 7P, PlanetGreen channel. Learn about what it takes to produce food cheaply. What the human cost is. Your $.99 Big Mac is so cheap because it is made with cheap labor and inferior ingredients. Ever wonder why Americans have such a high obesity rate? <br /><br />Most of the food production in the US is done by under skilled and poorly educated workers who's lives are regularly in danger every day. Don't take my word for it, read Fast Food nation and Pig Perfect. These two books are as seminal as the Jungle was. The facts have not changed, the system is still broken. Almost every day there are meat recalls in the US and almost every day a worker is injured or killed in an accident that could have been prevented.<br /><br />I will not eat "factory" pork, or what you find at the grocery store and you shouldn't either. On these "family" pig farms, they are more covered stalls (10,000 pigs under a roof) where the pigs are fattened. They are kept in horrid conditions, and no pigs do not like being dirty. They like mud, because they do not sweat, but no animal likes to be in their own filth, it's not natural. Disease is rampant. Urine and feces are dozed into "evaporating" pods that leach ammonia into the atmosphere and poison the local water supply. Many streams and rivers in the mid Atlantic states regularly experience a mass death of fish, whole populations just die over a week. Because the water is poisoned from the hog farms. And there are companies trying to sell you this stuff and you are eating it. For information on food recalls please see this link: <br />http://www.fsis.usda.gov/Fsis_Recalls/Open_Federal_Cases/index.asp <br />This is something that should be checked weekly, it will scare you. Oh and remember product recall is voluntary, stores don't HAVE to pull product. . .<br /><br />Big companies, global companies care about profit margins not people. Did you know that Trader Joe's is owned by a German company so cheap that Wal Mart can't compete with them! Seriously. Read this:<br />http://freakonomics.blogs.nytimes.com/2009/02/19/do-you-know-who-owns-trader-joes/ <br />and this:<br />http://online.wsj.com/article/SB123180518793975423.html<br /><br />Think Whole Foods is looking out for you and providing better food? Think again:<br />http://www.slate.com/id/2138176/<br /><br />There are many many things we need to realize about our food chain. The first is that in order to make things cheap, sacrifices will be made. Sacrifices that could be increased use of antibiotics because animals are kept so close together that disease is inevitable. Sacrifices like using genetically modified, disease and pestilence resistant seeds to grow larger yield crops. Sacrifices that could lead to possible health risks, like ecoli, cancer, heart disease and diabetes. <br /><br />Now, having said that, I am also going to say that "perfection is not the enemy of the good" (see here: http://www.latimes.com/features/food/la-fo-calcook6-2010jan06,0,6888223.story) I think that sums up my thoughts on things pretty well. <br /><br />Bigger is not always better. Cheaper is not always better. Quantity is not better than quantity. These are the basic fundamentals that need to be fixed in the system, and WE are the ones that need to be fixed. Whole foods is not as wholesome as it seems. Trader Joe's is NOT your neighborhood grocery store, at least it shouldn't be. Do your own research. Find out where your food comes from and at what cost. Unless you don't care about what you put into your body. But don't ask me to do the same. Cheers.Salumiere Cesariohttp://www.blogger.com/profile/05446839255930065572noreply@blogger.com0tag:blogger.com,1999:blog-5516967504114738315.post-5102083880174536262010-01-08T12:40:00.001-08:002010-01-08T12:40:56.348-08:00The facts about food and farming - latimes.com<a href=http://www.latimes.com/features/food/la-fo-calcook6-2010jan06,0,6888223.story>The facts about food and farming - latimes.com</a><br /><br />Posted using <a href="http://sharethis.com">ShareThis</a>Salumiere Cesariohttp://www.blogger.com/profile/05446839255930065572noreply@blogger.com0tag:blogger.com,1999:blog-5516967504114738315.post-4322591006104248032010-01-04T15:41:00.000-08:002010-01-04T15:59:40.640-08:00Happy New Year. . .Now bring on the heat!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRXwoyGo2PLeWq4ETiYbQlkMG-KnlyB4F43W5ROyAzHmV2y-NulPtYwCBblI08UiQpDxREdt2kUP3rvtS8_DL3RuvxJJywl_AVX6nijQ619YKBDb8kOydzAzczsEnRqQf__4EIc58TQxVT/s1600-h/SerranoBottle.gif"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 164px; height: 177px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRXwoyGo2PLeWq4ETiYbQlkMG-KnlyB4F43W5ROyAzHmV2y-NulPtYwCBblI08UiQpDxREdt2kUP3rvtS8_DL3RuvxJJywl_AVX6nijQ619YKBDb8kOydzAzczsEnRqQf__4EIc58TQxVT/s200/SerranoBottle.gif" border="0" alt=""id="BLOGGER_PHOTO_ID_5423038623786797410" /></a><br />Many of you may not know this but I like spicy food. Eggs are not breakfast without hot sauce. Tacos, be they west Texas style or traditional al carbon, cannot be truly savored without the appropriate condiment, hot sauce. <br /><br />So a friend and customer recently brought me a bottle of hot sauce. Not the kind I usually enjoy but one of the fancier, home made type hot sauce in a bottle. Chunky and kinda reddish brown. This usually means over the top, garlicky flavour, with very little heat and an upset tummy later on. Read, disappointment. <br /><br />So when I opened this bottle, I was instantly amazed at the smoky spicy aromas. Ok, so it smells pretty good, I still have doubts. Well long story short this stuff rocked. REALLY ROCKED. Flavour was complex and deep. Rich and flavourful with a great balance. Mikey likes it. This is THE best bottled sauce of this type I have ever tasted, and believe me I have tasted a lot.<br /><br />So we are proud to announce that we will soon be receiving our first shipment of Boulder Hot Sauce Company's Smoky Serrano and Harry's Habanero hot sauces. They are making a fresh batch this Friday so it will be shipping to us next week. Samples will be available to those who are brave enough. If you like spice like I do, you'll want to get a bottle of each, one for the kids, one for you. Cheers.Salumiere Cesariohttp://www.blogger.com/profile/05446839255930065572noreply@blogger.com0tag:blogger.com,1999:blog-5516967504114738315.post-50532544914837083552009-12-28T17:31:00.000-08:002009-12-28T17:39:27.093-08:00Happy New Year!So 2009 is coming to a close and I am sure that there are many of you who are just as glad to see it go. It has been a rough year all around but there is still much to be thankful for. There is also much to ponder about what the future has in store, no pun intended. <br /><br />In the mean time, however, there is bubbles for your New Years Celebration. Weather you are ringing out 2009 or ringing in 2010, we have what you need. Our wine racks are full of many great sparkling wines still at those affordable 2009 prices. <br />We also have cheese and charcuterie, gougeres and other tasty treats to get you through your New Year's festivities and maybe even the day after. <br /><br />We'll be open Dec 31, 2009 from 11 am to 2 pm and then that's it for 2009. We will of course reopen on January 3, 2010 assuming that the machines don't finally rise up and take over. . . .Salumiere Cesariohttp://www.blogger.com/profile/05446839255930065572noreply@blogger.com0tag:blogger.com,1999:blog-5516967504114738315.post-19085578682537387422009-12-17T16:24:00.001-08:002009-12-18T12:53:22.420-08:00Things I did today. . .So I have been quite busy today at the store, getting ready for that last dash to the holiday finish line. People every year come in looking for that last minute gift or stocking stuffer. Well we have a few that we think are pretty fantastic. <br /><br /><span style="font-weight:bold;">Our world famous chocolate truffles</span>. These are hand made with 70% cocoa and a whole lotta love. Hand rolled and dusted in cocoa powder. These are great stocking stuffers, just keep 'em away from the fire. . .<br /><br /><span style="font-weight:bold;">Marcona Almond Brittle</span>. Every one makes peanut brittle, but we make Marcona Almond brittle. You know those big Spanish almonds that are usually fried and salted? We used blanched unsalted Marconas for a sweet with a little salt and spice kind of taste. <br /><span style="font-weight:bold;"><br />Biscotti</span>. Every year we make a small batch of biscotti (or cantucci as we call it). This year we have added local hazelnuts to out cantucci. We think they are a nice little nosh to have around the house during the holidays and we think you will too. <br /><br />We have also just received in <span style="font-weight:bold;">Brasserie Dupont Avec les bons veux</span> (or Best Wishes), which is their holiday celebration beer. A super tasty winter time saison beer. Think of as a party for your mouth. . . <br /><br />We have also just made a batch of our own <span style="font-weight:bold;">cassoulet</span>. Our cassoulet is very traditional, no fancy confit or foie gras, just pork, beans and a whole lotta love. This is real comfort food and good for you too. We'll have this available for lunch until it runs out. Come in and try some. <br /><br />This is only some of what we are offering for the Holidays we have much more that we are not telling you about, just because we are busying cooking and getting ready for Christmas. Come in and check out what's "in store". We hope to see you this weekend and if we don't have a very Happy Christmas and a Merry New Year. Cheers from all of us here at Salumiere Cesario.Salumiere Cesariohttp://www.blogger.com/profile/05446839255930065572noreply@blogger.com0tag:blogger.com,1999:blog-5516967504114738315.post-33512242050381598342009-12-10T11:02:00.000-08:002009-12-10T11:36:03.920-08:00Its cold outside. . .<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGO-EPvavDN2J_4-F7vVaNWL3TCD-WZe3-_v-Yo0cEqlcIabllQlKQ1KvluJKiZPLDtru0gO7ucuU8i2LbXA4DzXLtf5Zdz-HDrjvFblU5C-UqvMJUc3dzhS9HliVyRlqReOJaOyhIhO6g/s1600-h/frech+onion+soup.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 152px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGO-EPvavDN2J_4-F7vVaNWL3TCD-WZe3-_v-Yo0cEqlcIabllQlKQ1KvluJKiZPLDtru0gO7ucuU8i2LbXA4DzXLtf5Zdz-HDrjvFblU5C-UqvMJUc3dzhS9HliVyRlqReOJaOyhIhO6g/s200/frech+onion+soup.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5413693532845185058" /></a><br />French Onion Soup for lunch today! Layers of onions slow cooked with local wine, stock and lots of love. Good for the cold, cold days of winter. Come and get it!Salumiere Cesariohttp://www.blogger.com/profile/05446839255930065572noreply@blogger.com0tag:blogger.com,1999:blog-5516967504114738315.post-85726472396729899782009-12-05T16:20:00.000-08:002009-12-05T16:47:13.885-08:00Its CHEESEY!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb_jxYeIerHn4yanCpOGcFT_pLQXDu-3Q6NuQKyHWGbn_VpUad8P7CSghc8Qo7F6phV7kYnQcftrwjf1jhe2Lj05YAE9evEIuA7iutlJH3fKXg1sAshrF3o20zTvodWgnpx3CmCT4ckXsv/s1600-h/shropshireblue.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 128px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb_jxYeIerHn4yanCpOGcFT_pLQXDu-3Q6NuQKyHWGbn_VpUad8P7CSghc8Qo7F6phV7kYnQcftrwjf1jhe2Lj05YAE9evEIuA7iutlJH3fKXg1sAshrF3o20zTvodWgnpx3CmCT4ckXsv/s200/shropshireblue.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5411918142482732722" /></a><br />So, in addition to the 36 month Parmigiano Reggiano that we opened last weekend (we only have a 1/4 wheel left) we have a few other cheeses that we though you might be interested in. Such as;<br /><br /><span style="font-weight:bold;">Shropshire Blue</span>: Shropshire demands acknowledgment. It's as if staid Stilton had a more flamboyant twin. From beneath a dusty, natural rind, the paste shines forth with an annatto-infused, crocus-yellow paste, mapped with rivulets of blue-green mold. This dense and fudgy wheel hails from Nottinghamshire, and it's moderately salted, with Stilton's approachable, mellow flavor. The paste is more mineral than tongue-tickling spice, and pairs perfectly with Port.<br /><br /><span style="font-weight:bold;">Ardrahan:</span>Say the name as if you were sneezing:ar-DRAH-han. Ireland's West Cork has become a hot-bed of washed-rind cheese. The Burns’ are third generation dairy farmers who have developed a genuine love and skill for cheesemaking. Ardrahan is handcrafted with pasteurized cow milk and vegetarian rennet, with a subtle, buttery pungency and undertones of ocean air. The attractive nectarine-colored rind and duo of chalky and creamy textures will only increase your enjoyment.<br /><br /><span style="font-weight:bold;">Caerphilly:</span> Cheesemaker Todd Trethowan has revived the tradition of Caerphilly at the foothills of the Cambrian Mountains in West Wales. He describes his measurements in "teacups worth of rennet" and "walnut" sized cuts of raw cows' milk curd, undoubtedly how dairy farmers worked for centuries before they were blinded by science. Whether he's pulling our leg or not... it works. Todd makes a profoundly fresh and creamy tasting piece of cheese with a firm yet flaky texture. Its balanced acidity and meltability makes it ideal for culinary applications. Another wondrously authentic import from Neal's Yard Dairy.<br /><br /><span style="font-weight:bold;">Red Leicester:</span> The flavours are rich, nutty, sweet, wholesome, and milky. It is a complex and intriguing flavour but at the same time balanced and smooth. It’s mouth-filling and lasts long after swallowing but has no aggression. The texture is moist but chewy and firm.<br /><br /><span style="font-weight:bold;">Cabot Clothbound Cheddar:</span> Using the pasteurized milk of Holstein cows from George Kempton's neighboring farm in Peacham, Cabot produces these 35 pound clothbound wheels and delivers them to neighboring Cellars at Jasper Hill within 2 to 5 days for aging and maturation.Upon arrival, the Kehler brothers brush each wheel with melted lard to promote sturdy rind development and turn the cheese daily for three weeks. The wheels are then turned and brushed weekly as they develop alongside Jasper Hill's own cheese, for 10-12 months. The resulting cheese offers a stunning array of flavors: the firm, slightly crunchy paste is never waxy, and unfolds with layers of toasted nut, toffee and cooked fruits. This is no one dimensional sharp cheddar. Proof that quality milk and careful aging produce inimitable cheese.<br /><br /><span style="font-weight:bold;">Scharffe Max:</span> What's that raging animal on the label have to do with this raw Swiss cheese? Maybe it's the sharp (scharfer) flavor that's made him crazy? We sure flipped for it, especially with the buttery base flavor and long aging of 6 months. Made by the Studer Dairy in Hatswil, this is one of their most piquant cheeses.<br /><br /><span style="font-weight:bold;">5yr old Aged Gouda:</span> This extra-aged 5 year old gouda is the quintessential example of what aged Gouda can be. A unique crunch, due to white, crystalline specks that are a product of the cheese production, creates a finish reminiscent of Parmigiano-Reggiano. The exploding flavors of butterscotch and caramel that define this cheese it also is great addition for a dessert cheese plate. Try it alongside a full-bodied Red Wine or a strong, dark beer.<br /><br /><span style="font-weight:bold;">Fleur du Maquis (Brin d' Amour):</span> This sweet, supple, raw sheep's milk cheese from Corsica is covered with rosemary, savory, chili pepper, and juniper berries. Fleur du Maquis has a fine-textured, ivory paste that tastes slightly sour, and is permeated by its herb covering. The scent is deeply aromatic, almost biting on a deep inhalation, but the paste is creamy and clean, often runny around the perimeter. The herb coating is fully edible, but some prefer to savor the unadorned interior.<br /><br /><span style="font-weight:bold;">Rogue River Blue:</span> Talk about terroir! Here is Rogue Creamery's crown jewel, aged for eight months and then wrapped in local grape leaves that have macerated for an entire year in pear eau-de-vie, typical of the region. The two-step process produces a heady, musky fruitiness on the outside, and a dense, smoky flavor on the inside. Remember to peel back the leaves, and lick your fingers before picking up a snifter of pear eau-de-vie or a local ice wine.<br /><br />and many others that there is not time to mention.Salumiere Cesariohttp://www.blogger.com/profile/05446839255930065572noreply@blogger.com0tag:blogger.com,1999:blog-5516967504114738315.post-2884684592177472352009-12-05T14:09:00.000-08:002009-12-05T14:40:11.172-08:00Olio Novello<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV-Nzhrh4GEZAfV7_KXDd7tz-LqR80riJNJa8tNXywqNeuCjfQCyZKgJZJfFrKxb1LTe44EquEehyphenhyphenccmCxde5ijhWYaCXeSuWHifOE3QY0j3Wjt_fPNazTnmvMk8Yvykh6bK5ku9nPc3TO/s1600-h/newbottles07.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 152px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV-Nzhrh4GEZAfV7_KXDd7tz-LqR80riJNJa8tNXywqNeuCjfQCyZKgJZJfFrKxb1LTe44EquEehyphenhyphenccmCxde5ijhWYaCXeSuWHifOE3QY0j3Wjt_fPNazTnmvMk8Yvykh6bK5ku9nPc3TO/s200/newbottles07.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5411885463266508482" /></a><br />We have just received several different Olio Novello from Italy and Spain. <br /><br /><span style="font-weight:bold;">Pianogrillo<span style="font-weight:bold;"></span></span> from Sicily has a deep smell of green tomato and just cut grass, a trace of artichoke. It is delicate, round. The green-yellow colour reminds us of the sunny sweeps of the Ibleo upland. The flavour is medium spicy, with very little bitterness. It is a natural anti-oxidant. <br /><br />Castillo de Canena from Spain is a First Day of Harvest pressing. Meaning that only the olives taken on the first day are pressed. This rare early harvest extra virgin olive oil delivers intense flavours and an accentuated fragrance to the senses and captures the unique occasion when the first olives of the new season are collected, milled and the resulting oil is experienced for the first time. There are two Castillo de Canena oils we are stocking this year:<br /><br /><span style="font-weight:bold;">Piqual</span>: The oil is of a golden green colour and its fragrance combines that of artichokes, mint, basil and rosemary. Its bold taste coats the palate with flavours that continue the herb theme plus hints of citrus fruit and green tomatoes with a peppery finish.<br /><br /><span style="font-weight:bold;">Arbequina</span>: This 100% Arbequina extra virgin olive oil has distinctive fruity qualities that combine with finesse to create complex aromas and flavours. The initial fragrance is of green apples, lemon peel and herbs and this give way to tastes of ripe banana and bitter almonds, finished with gentle notes of spice .<br /><br />These oils are in very limited supply, only six bottles of each to go around. If you enjoy olive oil but have never tried the "new oil" before we suggest that you do so soon. The new oils are very intense in flavour and colour and are very different than other Extra Virgin Olive Oil you might purchase. It is a unique experience every year and something we always look forward to, and hope you will also. We are still anxiously awaiting the arrival of the Olio Verde Olio Novello, and we'll let you know when it arrives. Cheers.Salumiere Cesariohttp://www.blogger.com/profile/05446839255930065572noreply@blogger.com0tag:blogger.com,1999:blog-5516967504114738315.post-35352512634493974882009-11-20T12:35:00.000-08:002009-11-20T16:49:41.336-08:00Stand Back Everyone, its gonna be big . . .<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuCCdZ-LppZ2zr6GJukquPb-tmugzUhAGQcmKCz8X3ft9njgiJxxjlCXqzK7vRsrBkzeAes5wZ7LqGQjJUFG1yHl0gwJorD8J8ee_lHR-pEeEgaCeeWCGZynhCcH4T__LG60a4cOpE5_2p/s1600/parmigiano.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 199px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuCCdZ-LppZ2zr6GJukquPb-tmugzUhAGQcmKCz8X3ft9njgiJxxjlCXqzK7vRsrBkzeAes5wZ7LqGQjJUFG1yHl0gwJorD8J8ee_lHR-pEeEgaCeeWCGZynhCcH4T__LG60a4cOpE5_2p/s200/parmigiano.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5406344605272890018" /></a><br />Ok. Back from a whirlwind trip to the west side (sieee'd) and there is lots to tell. Where to begin? Wines. We have several new wines that were just added to the shelves this morning here is the list:<br /><br /><span style="font-weight:bold;">Bodegas Borsao Campo de Borja 2008</span>-Even if this wine was priced at $20 it would be a great value. That it is priced at $9, is tremendous. From old vine Spanish grenache and tempranillo, this wine continues to deliver layers of flavor straight out of the bottle, year after year.Oh and it just scored 89pts too.<br /><br /><span style="font-weight:bold;">Bodegas Borsao Tres Picos Garnacha 2007</span>-100% Old Vine Garnacha. Vanilla, plums, leather. Seriously what else do you want for $15?! RP gave this 91pts, not that it matters, but. . .<br /><br /><span style="font-weight:bold;">Chateau Planeres Cotes du Roussillon Prestige 2006</span>-If you don't like this wine, you may as well just stop drinking altogether. A blend of Grenache, Carignan, and Syrah. A Medaille d'Or 2008 winner too.<br /><br /><span style="font-weight:bold;">Chateau Planeres la Coume d'Ars 2006</span>-Another Cotes du Roussillon, where the Prestige is chewy and rustic, this is soft and polished. Very sexy wine.<br /><br /><span style="font-weight:bold;">Silvio Grasso Barolo Bricco Luciani 2001</span>-"Aromas of blackberries and coffee follow through to a full-bodied palate, with velvety tannins and a long, caressing finish. A beauty. Very fine. Best after 2008." so sayeth Wine Speculator, and they gave it 93 pts too! <br /><br /><span style="font-weight:bold;">Moccagatta Barbaresco Bric Balin 2005</span>-"A super fruity red, with strawberry and milk chocolate aromas that lead to a full body, with very soft tannins and a long, long finish. Very balanced and fruity. Juicy as well. Best after 2012." and again with the 93 pts!<br /><br /><span style="font-weight:bold;">Sea Smoke Pinot Noir 2007 Southing</span>-"Elegant, well-propotioned and full-bodied, with spicy sour cherry, fresh earth, mineral and dusty sage notes." Every year we only get a very small allocation of Sea Smoke, this year is no different. We have 4 bottles of the Southing and 1 magnum.<br /><br /><span style="font-weight:bold;">Sea Smoke Pinot Noir 2007 Ten</span>-"Intense, ripe and vibrant, exhibiting a mix of blueberry, wild berry, black cherry, spice, mineral and crushed rock. Elegant, balanced" 4 bottles of the Ten to go around, it will not last long. . .<br /><br /><span style="font-weight:bold;">La Spinetta Barbaresco Vigneto Gallina 2001</span>-"Lovely aromas of berry, plum and hints of new wood follow through to a full-bodied palate, with silky tannins and a long finish. Refined and well done." <span style="font-style:italic;">92pts WS</span><br /><br /><span style="font-weight:bold;">Domenico Bertiol Prosecco Veneto NV</span>-This Prosecco has a pale hue with good bead and a fragrance and taste of fruit and almonds. It is delicious! Although this wine is a Brut it has ample fruitiness and elegance to make it attractive to those not seeking bone-dry austere sparklers.<br /><br /><span style="font-weight:bold;">Livio Pavese Prosecco Extra Dry NV</span>-This is not totally dry as you might expect, this is extra dry i.e. with a touch of sweetness. Trust me this is not offensive. In fact it is rather refreshing. This is a great aperitif or even desert wine with a cheese plate.<br /><br /><span style="font-weight:bold;">Brewer Clifton Pinot Noir Santa Rita Hills 2007</span>-A big rich California Pinot to make those ones from Oregon hide in shame. "Aromas of black raspberry, dried rose petal and lavender followed by flavors of pomegranate, black cherry and dried orange peel. Firm, chalky and lingering mouthfeel."<br /><br /><span style="font-weight:bold;">Santa Barbara Winery Pinot Noir 2005 Santa Rita Hills</span>-You seeing a pattern here? Some of the best Pinots are being made from Santa Rita Hills fruit and Santa Barara Winery has been making good Pinot since I was in college. <br /><br /><span style="font-weight:bold;">Santa barbara Winery ZCS 2008</span>-A blend of Zinfandel 60%, Carignan 24%, Sangiovese 16%, this is classic Californian Italian Immigrant wine. Most of the old Italians that started vineyards in California would plant "field blends" like this. This was the Sunday table wine for all occasions. This is NOT your Sunday communion wine, trust me. <br /><br /><span style="font-weight:bold;">Rasa Vineyards "QED" 2007 Walla Walla Valley</span>-Ok, kids time to get serious. QED (Quod Erat Demonstrandum) Latin for "put that in your pipe and smoke it", ok maybe I am paraphrasing here, but this is serious juice. A blend of Syrah, Grenache, and Mourvedre this is one of THE BEST syrah based wines I have ever had. You need to get some, now. No BS, seriously if you miss out on this you will be very, very upset. <br /><br />There are even more wines, but there are other items we need to get to.<br /><br />BEER! No long prose (we know how you beer drinkers are. . .) just the straight poop.<br />Chimay Red, Chimay White, and Chimay Blue. Duvel, Orval trappist, Blackthorn Cider, Ommegang Witte, and they just keep coming.<br /><br />Loads of cheese, including: Caerphilly, Shropshire, 5yr Gouda, Fleur Vert, Fleur du Maquis, Chimay cheese (to go with your beer!) Roquefort Gabriel Coulet, Wensleydale, Appenzeller, HumboldtFog (properly aged), Cave Aged Gruyere, Cave Aged Emmenthaller, and many more.<br /><br />Newsome's Hams have arrived!! We have three whole hams for the holidays. Through December we'll be slicing these by hand in the store or you can purchase a whole one to get you through the holidays. If you have not tasted these you are missing out on one of the greatest secrets of the south. <br /><br />We have also just started carrying Dry Soda, for those of you looking for something with out that "holiday spirit" in it. Dry Soda is an all natural soft drink developed by a Seattle woman who was tired of the lack of options when she was pregnant. Lightly carbonated, flavored with all natural ingredients and no corn sweeteners! If you are looking for a break from the holiday cheer, come in and try a Dry! <br /><br />Also our 3rd Annual Parmigano Reggiano Wheel cutting will be taking place at the store on Saturday November 28th at 12p. We'll be offering specials for the first hour and you'll get to see how an 80+lb wheel of Parmigiano Reggiano is broken down.<br /><br />If you need more information, please come in to the shop and ask us questions as there is just TOO much information to post here. Cheers.Salumiere Cesariohttp://www.blogger.com/profile/05446839255930065572noreply@blogger.com0