The Grocer's Bag

Licking the Spoon

2011-10-10T14:53:00.000-07:00

When 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. . . .
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.
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.
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.
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.
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. . . .
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”.
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.
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.
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.
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.
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.

Greenspoon is located at 13 E. Main st. in Downtown Walla Walla, next to Bright’s Candies. Hours are
M, W, Th: Lunch - 11:00 a.m. to 3:00 p.m. Dinner - 5:00 p.m. to 9:00 p.m.
Friday: Lunch - 11:00 a.m. to 3:00 p.m. Dinner - 5:00 p.m. to 10:30 p.m.

Saturday: Brunch - 8:00 a.m. to 3:00 p.m. Dinner - 5:00 p.m. to 10:30 p.m.

Sunday: Brunch - 8:00 a.m. to 3:00 p.m.
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.
All restaurant information can be found at: http://www.greenspoonw2.com/ and their menu is posted there as well. Bon Appetite.

School Lunch Part Two . . . .

2011-10-04T11:23:00.000-07:00

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.
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.
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.
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.
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.
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.
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.
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.
Couscous
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.
EVOO
1 Onion (med) diced
Couscous. I prefer the hand rolled to the machine cut that you find at the Super Market.
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.
Classic Egg Salad
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
Mayonnaise, homemade is better, 1 to 2 TBSP (less is more)
Good Dijon mustard 1 to 2 tsp
Pickle relish (sour or “dill” not sweet), preferably from really good pickles, 1 TBSP
Salt and pepper and EVOO
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.
Tea Sandwiches
Good Bread (this is a must. Do NOT settle for the “wonder” type stuff), sliced, crusts removed if you must.
Cream cheese or even better fresh chevre (goat cheese).
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.
Salt and pepper, EVOO
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.
Sources:
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.
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).
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
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.
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. . . .

The School Lunch

2011-08-30T15:46:00.000-07:00

We 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.
Please let us know what you think and please let us know if there are questions. Cheers.

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.
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.

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.
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.

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.

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.

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.

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.

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.

Monday) 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).

Tuesday) 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.

Wednesday) 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)

Thursday) 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.

Friday) 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).

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.

Simple Vinaigrette for Salads and Veggies
EVOO (you all know what this is by now, right?)
Juice of 2 or so lemons
Salt and pepper
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.

Chicken Salad
With or without bread this is always a favorite and moderately healthy.
Chicken thighs, on the bone, with skin (yes, really). About 5 or so lbs
Mayonnaise, making your own is the best but there are good ones on the Super Market shelf too.
Dijon mustard.
Apple, preferably pink lady or suitably tart variety, diced (brunoise is best 1/16 x 1/16)
Walla Walla Sweet Onion, diced like apple
Celery, 4 stalks, diced as above
Apple cider vinegar
Sugar, 1 TBSP +
Salt and Pepper to taste
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.

Wicked bad. . .

2010-05-14T13:40:00.000-07:00

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. . .

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.

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.

The Big Cheese . . .

2010-04-26T12:03:00.000-07:00

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.

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.

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.

The Things We Do. . .and why. Earth Day Special Edition

2010-04-22T11:32:00.000-07:00

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".

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.

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.

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.

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.

The Palace of Pork . . .

2010-03-26T14:27:00.000-07:00

Long, long ago in a far away land there stood the Palace of Pork.
And though the meats were divine, and it was open most of the time,
the Prince was a bit of a dork.
For he liked to make rhymes at inopportune times and disliked the use of his fork.

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.

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.

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.

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.

The Things We Do. . .and why. vol 2

2010-03-22T13:58:00.000-07:00

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.

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.

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.

So come in today and see why Salumiere Cesario is THE best place in Walla Walla to buy wine. Cheers.

RAMEN. . .say it with me now RA - MEN.

2010-03-19T17:05:00.000-07:00

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.

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.

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.

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.

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.

The Price of Tea in China. . .

2010-03-19T16:04:00.000-07:00

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. . .

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.

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.

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.

The Feast Day of St. Patrick . . .

2010-03-15T16:11:00.000-07:00

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.

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.

The Things We Do. . .and why.

2010-03-07T14:52:00.000-08:00

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.

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.

Spring is in the air. . . sort of. . .

2010-02-26T08:49:00.000-08:00

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.

The newest edition of Culture Magazine 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.

The latest issue of Imbibe 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.

We have several new cheeses that just arrived, the most important being BUFFALO MILK MOZZARELLA! 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. Chimay Grand Cru and Biere 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. Fromager des Clarines is back too for those of you who have missed it. Abbey de Belloc 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.

Beer! Our latest GUSTIAMO! 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
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.

For those of you that haven't yet heard we are also selling great hot dogs and sausages made by Zenner's of Portland. Zenner's 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 knockwurst sandwich 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 corned beef and hot ham and cheese everyday too!

Speaking of corned beef, St. Patricks Day is just around the corner and we have put up a few extra pounds of our famous house made corned beef 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 we'll also be serving our famous corned beef and cabbage in store the week of March 15. Ours is the BEST you'll ever have. Trust us.

That about wraps up the latest news. Come in and try something new and tasty today, you just might find something you love. Cheers.

Hot Dog . . .seriously.

2010-02-18T15:36:00.000-08:00

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:

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

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.

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.

A few things you might be looking for . . .or not.

2010-02-12T11:52:00.000-08:00

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.

http://www.bonappetit.com/recipes/2010/02/spicy_popcorn_with_piment_despelette_and_marcona_almonds

Boeuf Bourguignon (or as my mom calls it beef burgundy. . . )

2010-02-04T13:25:00.000-08:00

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.

Its time to open this can. . .

2010-01-15T10:02:00.000-08:00

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".

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.

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.

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?

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.

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:
http://www.fsis.usda.gov/Fsis_Recalls/Open_Federal_Cases/index.asp
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. . .

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:
http://freakonomics.blogs.nytimes.com/2009/02/19/do-you-know-who-owns-trader-joes/
and this:
http://online.wsj.com/article/SB123180518793975423.html

Think Whole Foods is looking out for you and providing better food? Think again:
http://www.slate.com/id/2138176/

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.

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.

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.

The facts about food and farming - latimes.com

2010-01-08T12:40:00.001-08:00

The facts about food and farming - latimes.com

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Happy New Year. . .Now bring on the heat!

2010-01-04T15:41:00.000-08:00

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.

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.

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.

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.

Happy New Year!

2009-12-28T17:31:00.000-08:00

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.

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.
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.

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. . . .

Things I did today. . .

2009-12-17T16:24:00.001-08:00

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.

Our world famous chocolate truffles. 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. . .

Marcona Almond Brittle. 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.

Biscotti. 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.

We have also just received in Brasserie Dupont Avec les bons veux (or Best Wishes), which is their holiday celebration beer. A super tasty winter time saison beer. Think of as a party for your mouth. . .

We have also just made a batch of our own cassoulet. 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.

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.

Its cold outside. . .

2009-12-10T11:02:00.000-08:00

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!

Its CHEESEY!

2009-12-05T16:20:00.000-08:00

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;

Shropshire Blue: 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.

Ardrahan: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.

Caerphilly: 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.

Red Leicester: 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.

Cabot Clothbound Cheddar: 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.

Scharffe Max: 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.

5yr old Aged Gouda: 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.

Fleur du Maquis (Brin d' Amour): 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.

Rogue River Blue: 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.

and many others that there is not time to mention.

Olio Novello

2009-12-05T14:09:00.000-08:00

We have just received several different Olio Novello from Italy and Spain.

Pianogrillo 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.

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:

Piqual: 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.

Arbequina: 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 .

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.

Stand Back Everyone, its gonna be big . . .

2009-11-20T12:35:00.000-08:00

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:

Bodegas Borsao Campo de Borja 2008-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.

Bodegas Borsao Tres Picos Garnacha 2007-100% Old Vine Garnacha. Vanilla, plums, leather. Seriously what else do you want for $15?! RP gave this 91pts, not that it matters, but. . .

Chateau Planeres Cotes du Roussillon Prestige 2006-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.

Chateau Planeres la Coume d'Ars 2006-Another Cotes du Roussillon, where the Prestige is chewy and rustic, this is soft and polished. Very sexy wine.

Silvio Grasso Barolo Bricco Luciani 2001-"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!

Moccagatta Barbaresco Bric Balin 2005-"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!

Sea Smoke Pinot Noir 2007 Southing-"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.

Sea Smoke Pinot Noir 2007 Ten-"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. . .

La Spinetta Barbaresco Vigneto Gallina 2001-"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." 92pts WS

Domenico Bertiol Prosecco Veneto NV-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.

Livio Pavese Prosecco Extra Dry NV-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.

Brewer Clifton Pinot Noir Santa Rita Hills 2007-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."

Santa Barbara Winery Pinot Noir 2005 Santa Rita Hills-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.

Santa barbara Winery ZCS 2008-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.

Rasa Vineyards "QED" 2007 Walla Walla Valley-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.

There are even more wines, but there are other items we need to get to.

BEER! No long prose (we know how you beer drinkers are. . .) just the straight poop.
Chimay Red, Chimay White, and Chimay Blue. Duvel, Orval trappist, Blackthorn Cider, Ommegang Witte, and they just keep coming.

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.

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.

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!

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.

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.

La Folie

2009-10-15T11:15:00.001-07:00

After much begging and pleading, La Folie has arrived. " Resting in French Oak barrels between one and three years before being hand bottled, for your enjoyment. Brewmaster, Peter Bouckaert, came to us from Rodenbach. Our La Folie emulates the spontaneous fermentation beers of Peter’s beloved Flanders with sour apple notes, a dry effervescence, and earthy undertones". Thanks to all that helped get it here.

Well the weather outside . . .

2009-10-12T16:13:00.000-07:00

So it may not be quite frightful yet, but is sure is darn cold. Wasn't it just summer a few weeks ago? What gives? Well its warm and toasty here in Salumiere Cesario. A perfect 70 F all year long. But for those of you that need a little boost to get through this cold snap we have our very own French Onion Soup on the special list this week. Walla Walla sweets, rich broth, crusty bread and topped with a nice bit of melty, toasty cheese. MMMMM, cheeese (read like Homer Simpson). We also have a hot ham and cheese this week to. Combine that with our corned beef and we've got a serious bit of lunch happenin' here.
We'll be featuring a different soup each week until spring tells us its time to switch back to salads, so stay tuned here for details. Or you can just call us and find out what the special of the week is. Cheers.

The latest from the closet. . .

2009-10-11T11:30:00.000-07:00

We just received a new shipment on Thursday, needless to say that we have been busy, so busy that I am just now posting what we received. With out further ado;

Cabot Clothbound Cheddar, always a favorite. Traditionally made cheddar from Vermont.

Manchego, I continue to believe that this is one of the best Manchegos available in the US, 8mo old and raw milk, mmmm.

Midnight Moon, this continues to be a favorite around here even with those who say they do not like goat cheese.

Fleur du Maquis, A sheeps milk cheese from Corsica covered with herbs, amazing.

Garroxta, an under appreciated goat's milk cheese from Spain, sublte but wonderful.

Fleur Vert, fresh goat's milk covered with tarragon and pink pepper corns.

We also have Cave aged Gruyere and Emmenthal, Wensleydale and of course, D'Affinois.
New items will be arriving regularly so check the store or our Facebook page for updates. Cheers.

New wines

2009-09-27T14:27:00.000-07:00

Just received in a few new French wines. All are fabulous and two of the three scored 92pt from Wine Spectator.
Yann Chave Crozes Hermitage 2006 "le rouvre" "Sweet and ripe, with lots of mocha, dark licorice, plum sauce and fruitcake flavors backed by a fine-grained structure and a long, mineral-tinged finish. Shows nice weight for the appellation.92pts WS"

Domaine ALary 2007 "La Grange Daniel", "a combination of Grenache, Syrah, Cinsault, Counoise, and Cabernet Sauvignon, all planted just outside the domain’s home of Cairanne. Spicy cherries intermixed with saddle leather, resiny pine forest notes, and pepper are present in this full-bodied, chunky, but surprisingly flavorful and well-made wine. RP"

Domaine Georges Vernay Condrieu 2007 "Really bright and superracy, with a tightly coiled core of orange blossom, honeysuckle, green fig, yellow apple and chamomile notes waiting to gush forth. Taut acidity holds this back for now, so cellar to let it round into form. Best from 2009 through 2012.92pts WS"

All of these are great wines at really great prices. If you love Rhone wines, like we do you need to try these. Quantities are limited and I do not expect these to last long, so get here soon. Cheers.

Rogue River Blue and some other stuff too.

2009-09-24T12:37:00.000-07:00

We just received our first THREE, yes three there will be FIVE total this season, wheels of Rogue River Blue cheese. For those of you who have not tried this before I warn you it is a terrible addiction. To make matters worse it is an addiction you can only feed one time of the year. Luckily that time is now. A bit about the Rogue River Blue before we go any further:

This hand crafted raw cow’s milk blue veined cheese develops a beautiful natural rind as a result of hand turning and tending the cheese several times a week. The wheels are aged for up to a year in our special rooms which were constructed to simulate the ancient caves in Roquefort, France.

This aging process imparts into the cheese naturally occurring molds that we consider to be our signature Rogue River Valley Terroir. The flavors of our terroir include hints of sweet woodsy pine, wild ripened berries, hazelnuts, morels and pears.

To preserve this cheese we hand wrap each wheel in Syrah grape leaves harvested from Carpenter Hill Vineyards in the Rogue River Valley. These leaves have been macerated in Clear Creek’s Pear Brandy and tied with raffia. The grape leaves add additional complexity to the terroir driven flavors of the cheese and preserve its moist creamy texture. Rogue Creamery

To top it off the milk comes from a special herd that grazes ONLY in high pastures about 1600 ft. This is serious cheese people. I urge you to try this while it is available but I will take no responsibilty for those of you who find this cheese habit forming. Although I have heard of a twelve step program that someone is trying to put together. . . Cheers.

What is QUALITY?

2009-09-20T10:12:00.000-07:00

This seems to be a common question in my life so I thought I would muse a bit over it here, please feel free to add your comments.

What is quality? Is it good value? Is it dependent on the observer? Is it something quantifiable? Is it important? It is my belief that perceived quality is very dependent on the person asking the question, but that TRUE QUALITY is an absolute.

You and I might perceive quality differently. You might think that a light beer in a silver can is quality beer, I will most insistently disagree. Why is that? Because we will have a different definition of the meaning of the word QUALITY. To me, quality is something inherent, something universal. Is said silver can beer brewed with "real" ingredients? Or, is it produced with mass produced ingredients to keep costs low? Is a beer better just because it is produced with better ingredients? No, what makes something a quality product is quality ingredients AND the quality that the maker puts into it, the care, the love.

If a good product is produced with care and attention to detail and not just "thrown" together, then it becomes a quality product. Just because it says Extra Virgin Olive Oil, does not make it quality. Just because it says Italian, does not make it quality. When selecting products, true quality products should be easily identifiable.

Wine and beer are a great example and something that most people are familiar with. A true quality wine or beer should have a beginning, a middle and an end. It should be balanced. The flavours, harmonious and not incongruent. If the mid palate is lacking, or the finish is flat or one flavor is more pronounced than the rest (to the detriment of others) then the quality would be suffering. With Olive oil it becomes a bit more obvious once you have these ideas in your head. Again there should be a beginning, a middle, and a finish, the longer the finish the better. The flavours pronounced but not overbearing. If you take two olive oils side by side and you compare, it should be very obvious which is the higher quality oil. This is also true for any food product you buy. Quality will be something that is easy to identify if you scrutinize.

What about with service? Is there a noticeable difference between quality service and not? Where you shop are people friendly? Do they look you in the eye when they talk to you? Do they look you in the eye when they hand you your purchase? Do they hand you your purchase? If the answer to any of these questions is NO, then why do you shop there? Is it the price? Do you reward superior service and product, or savings? Isn't better service worth a few dollars? If not then I would ask why? What if that savings came at someone else's expense, would you care? Should you care?

Here, we seek out quality products. We strive for quality service. Things might sometimes seem more expensive, but sometimes you get what you pay for. And let's face it, if your paying a lot less you have to ask the question, WHAT am I paying for? You can get a hamburger at the "arches" for 99cents, but a another place will charge $12. A hamburger is meat, bread, possibly cheese and maybe some condiments. Is there that much difference in what goes into a burger, yes, yes there is. And you should be asking yourself what IS and what IS NOT in your 99 cent burger. We, will never cut corners or add fillers to anything we do. Do not let yourself be fooled by "FLUFF". Just because something LOOKS pretty does not mean it is pretty. My father always said be mindful of women who wear too much perfume, or men with too much cologne. More is not better.

If, in this global economy and economic downturn (this is a fancy word for recession, so that you won't freak out), we reward poor quality products and service, the real quality products and real quality service will begin to disappear. You may not notice it at first, but it will happen and when it is gone, it will be too late. If you are willing to really scrutinize your purchases and where you purchase the TRUE QUALITY will begin to make itself obvious, and it should make you feel better. Because, when did your parents ever tell you that half assed was OK?

What's new? Lots.

2009-09-17T14:36:00.000-07:00

We just received in a shipment of Salumi minus Agrumi and Mole. Agrumi is going to be out for a while kids, so don't ask. Trust me, YOU"LL know when we get it in. The important thing here is that Hot Sopressata and Finnochiona are back in stock. For those of you that remember their Oregano salame, it is back too, but only for the season. Get it while you can. . .
On other fronts we have a whole bunch of cheese that just arrived. The last of the buffalo mozzarella for the season kids, so get it while you still have tomatoes. Sottocenere with truffles is a perfect cheese for fall. Studded with back truffles the aroma alone is intoxicating. Bra Duro is a hard cow's milk cheese from Bra, Italy (hence the name). Garroxta is a small Spanish goat's milk cheese that is too often over looked by people once they see the Manchego. It really is worth tasting, trust me. Roquefort is back, Gorgonzola too. Fleur vert is just beautiful this time of year and we have already cut that bad boy open. We have some Camembert with calvados that is perfect for a small fall gathering, maybe a Cider Party? And most importantly, we have the first Raclette wheel of the season just in.
We just received some fresh local arugula that is fantastic, but won't last long.
There are many new items in the store and to many to talk about. Just come in and check it out for your self. Cheers.

2009-09-13T11:02:00.000-07:00

Something I have been trying to say for a long time was just handed to me by our Tea goddess, Winnie Yu.

Tea has no place in a commercial world where the value of things are based solely on monetary gain, for It becomes just another beverage competing with the soft drinks, bottled water, coffee, for gross margins and shelf presence. The value of tea, especially good tea, is subtle and sometimes downright profound, and no price tag can mark its true worth. How can you attach a price to a real experience?

Tea has no place in a world where experiences are fed to us, clothed in the guise of authenticity. Once, while trekking in a tea mountain, a friend remarked to me:" this is like a theme park, the theme is tea, except the thrills are real. You really can fall off the cliff! " Unfortunately for many of us, living so remotely away from the authentic, we have no way of comparing our experiences. How do we know that vanilla scented tea is not really how good tea is supposed to smell, and that the subtle wonderful aromas of real tea has been completely obscured by the artificial application of citrus scenting? It is like mistaking a shadow for the person, a greeting card for a friend, a movie for an adventure.

To me, the bevy of artificially blended teas in the marketplace today obscure the true essence of what tea is about. Tea is about authenticity, a deep revelatory experience. Upfront aromas that assault our senses merely disguise what is not there, and often, perfumes cover up the lower quality black teas that are mass produced. There is no soul in mass produced products. Tea, for its long thousands of years of history, has always been produced mostly by hand, from harvesting in the field to rolling tender leaves to shape, to crafting the final baking over charcoal fire heat. The spirit of the tea master lives through each cup of tea.

Often, what is most valuable to us is the simplest. Air, water, earth. What we do pay for the most, we probably don’t need to survive with. Has anyone purchased a five hundred dollar handbag lately? Or a thousand dollar gadget that becomes obsolete in a year? A cup of tea is created simply from adding water to leaves. Its intrinsic values are not apparent to the naked eye.

Real, authentic teas offer a real, authentic experience. Its physiological effects include waking the mind, keeping it alert and focused, the breadth of healthful effects well documented in ancient herbal medicine as well as modern science. By keeping our bodies healthy, our minds clear, our discovery of where tea can take us is infinite.

Real tea has an ability to move us, with endless complexities often revealed in layers over time. The varieties of flavors and aromas that lead to sensations, feelings, and lingering aftertastes in your palate are endless permutations of enjoyment. It is no wonder that poetry after poetry the simplicity of tea was praised, for in simplicity is where the meaningful life is reflected.

To me, the true value of tea is its ability to ground us- I can always rely on it to return me to the most valuable aspects of life, the call of artificially created frustrations receding quickly into the background. I land into emerald green terraces on vertical hills , shrouded in misty fog, as the swallows zip by and the fiercely gentle breeze fluff the tea leaves and the aroma floats for miles. The world returns to us via a cup of tea, the great treasure that already lies within us.

The teas that we carry here at Salumiere Cesario are of the highest quality and are hand picked by real people, often the same people who grow it. All of the teas are vintage teas, yes just like wine the have a season and vintage. We care a lot about what we do and what we carry, come in and see why our teas are real.

Wheelin' Walla Walla

2009-09-12T14:00:00.000-07:00

For those of you that live outside of Walla Walla, this may or may not be the most exciting thing you read today. For those of you in Walla Walla, just skip ahead a bit. . .
There is, right now, in Walla Walla a car show going on. This is your standard middle aged men with gussied up old cars, so are trying to re-live their glory days, some are just trying. Now please do not misunderstand here. I love cars. I love old cars and I have a very high admiration for anyone who can take an old clunker and turn it into a tricked out hot rod. My father was one of those people. He tried to teach me, but to no avail. Sorry Dad, it wasn't you it was me. My brother, on the other hand followed in my fathers footsteps with cars, he always was kind of a suck up. . .

So what does this have to do with gourmet food and cheese? Nothing. I just wanted to turn my musings into something for you to do on a Saturday afternoon. But now that you mention it, we do have some very good cheese right now. Fresh bread too. We have made a fresh batch of hummus (Beth are you hearing this?), and some tapenade. Now, our tapenade is different than all those other ones you've had. I'd even venture to say the best you'll ever have, at least with wine. To see what I am talking about you're gonna have to come down and get a taste. And please don't ask what's in it, it's an ancient Chinese secret...Cheers.

Fair and Frontier Days!

2009-09-04T12:30:00.000-07:00

Shoot dern. Well it's fair time here in Walla Walla again, that means Demolition Derbies, Rodeos, and a really good chance that your are going to get sick eating fair food. OK, maybe that is just a little too pessimistic for a Friday. But let's just say that I am a little afraid after that green hot dog incident last year. . .

Anyway, we have just set up our new olive oils at our Olive Oil Bar and are hoping that it will give you a good excuse to host a party this weekend (and maybe save you from eating at the fair). We have two new olive oils to choose one from Spain and one from Tunisia. The Spanish oil is a buttery, fruity, olive oil perfect for both cooking and finishing. The Tunisian oil is the colour of green apples with a light citrusy flavour, and it's 100% Organic. Great for salads, cooking and even just as a condiment, both are of exceptional quality and make a great addition to our bar and your kitchen. Come in today and try them. Cheers.

Foodies and the demise of the "home cook"

2009-09-03T10:14:00.000-07:00

A while back I mentioned the I HATE, yes HATE (notice the all caps to give weight and power to this) the term FOODIE. NY Times Magazine write Michael Pollan has a very interesting article/essay about this.

(Now, I am the person who gives credit where credit is due, especially if I am ripping it off from someone else, so please head over to Michael Ruhlman's blog and check out his perspective and a link to the article.)

I do not consider my self a "foodie" but rather a fooder. Yes, Trekkie/trekker (just to make things clear I am in the Trekkie camp) what is the difference? With food it seems to me that the difference is in the level of participation. A foodie is a person having an avid interest in the latest food fads, so sayeth Webster. I.e. they don't REALLY get involved in it.

A foodie is concerned with fads and trends and what the celebrity chefs are doing. I have actually had people tell me that I was doing something wrong because that was not what they saw "so and so" do on TV. Seriously. A fooder, doesn't care about who does what. They care about food and doing the best they can, with the best that is available.

I am not interested in the latest food "fads", I couldn't care less. What I do care about is how food affects us and how it can change us for better or worse. How something as simple as a hot baguette can evoke such a profound change upon ones mood and feeling of well being. How eating something that is poorly made from poor ingredients can actually cause the body to go into depression.

There is one part that I am going to quote (please don't sue me):
"Isn’t there any way we can bring America back to the days of Julia and the pleasures of cooking, Pollan asks? Balzer says, “Not going to happen. Why? Because we’re cheap and lazy. And besides, the skills are already lost. Who’s going to teach the next generation to cook? I don’t see it.” This was the defining statement that prompted me to write about this again. And I am torn here.

On one hand I believe Balzer, that we are CHEAP and LAZY. That we will continue to buy frozen waffles, cheese sticks, and salad in a bag. The other hand tells me that there are many people out there who have discovered the pleasure of cooking, and are trying things out success or failure.

When you go to the store do you care about the food you buy? Is the only word you look for ORGANIC? Is price the underlying factor? Do you look for the quick solution rather than find something truly wholesome? DO you go to the store with an idea of what you are going to make or do you go and see what is fresh before deciding? This is the difference between foodies and fooders. A foodie wants to make what Mario just made on TV, seasons be damned! Just because it is the middle of winter in North Dakota who says you can't have Caprese salad? A fooder, on the other hand, searches out the best ingredients available that day. What no Filet Mignon? But you have chuck steak. Ok, then we'll figure something out. No arugula, how about a wedge salad with homemade blue cheese? Or sliced cucumbers with a quick dressing?

Food at its worst is just calories, sustenance for the muscles. At its best its is nourishing for mind, body and spirit. Yes I said that. Think about some of the best meals you've had. The ones that left you truly satisfied. Probably not that expensive and I would venture to say 6 out of 10 were eaten in someone's home. Now how many of those did YOU make?

The cost of an egg. . .

2009-09-01T13:21:00.001-07:00

This is a BAG. Where I will go off on a tangent about something that I find that needs to be seen, heard or discussed by all of us. If you do not want to involve yourself, now is the time to navigate away from this page. Feel free to come back on a day when I am not bagging.

What you are about to read is a bit violent and to some degree horrifying, again now is the time to navigate away if you do not wish to know the truth.

This story appeared on my news feed today:
Video shows chicks ground up alive at egg hatchery

It seems that while breeding chicks to become egg layers, there must be some "weeding out" of those that are not of the egg laying variety, i.e. males.
Now, please do not misunderstand, I am not a vegan, a vegetarian, an Eco terrorist or any other variety of animal rights extremist. That is not to say that anyone who takes animal rights as a personal passion is an extremist or some kind of loony. I have great respect for those who put others first. But I have a serious problem here. These animals are "instantaneously euthanized" by being tossed into a grinder, because they are too difficult to raise as meat animals. Seriously? In an industry where animals are stacked in 1 foot by 1 foot cages sometimes 10 high, and it is too expensive to raise them? Let us hope that we are all not this expendable someday.

There is a video that goes along with the story (http://www.mercyforanimals.org/hatchery), I warn you it is QUITE disturbing. The Diary is also something to read, it too is disturbing. One quote from this should really get you to take notice. If you are a dog owner, as I am, it might be time to look into your particular brand of dog food: "The plant manager told me that the ground-up male chicks were used in dog food and fertilizer". This is why I make most of my dogs food at home.

Times are tough. Many people are out of work. Money needs to go farther, but if we allow things like this to go on, is it worth it? 150,000 dead chicks at one plant every day for 25 cents an egg? What is an egg worth to you? What SHOULD it be worth?

The full article can be found here:http://hosted.ap.org/dynamic/stories/U/US_EGG_HATCHERY_INVESTIGATION?SITE=MOSTP&SECTION=HOME&TEMPLATE=DEFAULT

2009-08-27T10:49:00.000-07:00

Just arrived a few minutes ago, and already out on the shelves the following items:
Mozzarella di buffalo, yes real cape buffalo milk imported from Italy and in hot demand we only have 12 balls for the week.
Taleggio Imported from Italy this is the real deal. If you have never tried it I would suggest you get here soon.
Sea Stack from Mt. Townsend Creamery in Port Townsend, WA a soft cow's milk cheese dusted with ash and sea salt.
Fleur Vert a fresh, soft goat's milk cheese from France covered with Tarragon and pink pepper corns.
Roquefort the roquefort that we carry is different than others, hand made, aged in granite caves and not too salty, with a creaminess that will blow your mind, seriously.
Fra'Mani Pate both Mousse and Campangola. These are the BEST pates out there. Trust me.
Fra'Mani Sopressata, Toscano, Gentille and Nostrano. all hand made by chef Paul Bertolli. Some of the best salumi being made in this country today.
Rusticella Pasta we have the orzo back in stock, great for summer pasta salads and more of the potato gnochi as it seems to be a big hit. We have also just received our first shipment of ANELLINI. These are small ring shaped pastas. One of our customer from the Tri Cities requested this and here you go.
This is just a short list of what we received in this morning, so come on down and check it out. Cheers.

Bruschetta

2009-08-20T10:02:00.001-07:00

Today is Thursday August 20, 2009. Tomato season is in FULL SWING now. We have some lovely locally grown tomatoes that we have received and today I am making bruschetta.

For those of you that don't know bruscetta is toasted slices of bread. I know, toast, why can't they just call it toast? Because BRUSCHETTA sounds sooo much cooler. Think about it, if I offered you toast with tomato, you'd probably say "thanks, I'm OK, no." But if someone offers you Bruschetta then it's like "hell yes!"

So toasted bread rubbed with a little fresh garlic with some Italian tomato salsa? or Bruschetta pomodoro? Either way we're making it in store to day and with the heat that the weather dudes are predicting, I'd say either way sounds like a pretty tasty lunch or snack. Add a little glass of wine or beer and its a party in your mouth! OK, maybe not a party, but still, good times. . .good times. Cheers.

Chateauneuf part deux. . .

2009-07-16T15:04:00.000-07:00

So Wine Spectator Magazine just released their scores for the 2007 CDP's and things are looking very good for all of you right now. Scores across the board are high, quality is high and prices are reasonable. Again there are many wines that are great for cellaring, but there are some really affordable wines that can be consumed a bit younger while you are waiting. Here is what WS had to say about the Le Vieux DonJon 2007:
Crackles with an urgency atypical for the vintage, with juniper, cassis bush and tobacco notes that manage to be more prominent than the well of dark plum and currant fruit in reserve. Racy and invigorating, with the fruit’s sappy intensity offset perfectly by the mouthwatering minerality. Best from 2010 through 2028. 94 pts.
We have one case of 750's and 2 magnums still available. These will not last long. Cheers.

Bastille Day. . .

2009-07-16T14:53:00.000-07:00

We'll maybe not in time for Bastille Day, but in time for the finish of the Tour de France, we have, once again, the fabulous French Butter with sea salt. Those of you who know this are very excited as this has been out of stock for some time, thanks to homeland security and the FDA. It's back along with some great cheese, cornichons and a couple of really amazing French rose's. Stop in pick up a baguette, some butter, charcuterie, fromage and a bottle, or two, of rose and viola you are in France again. Cheers.

The new house of the Pope. . .

2009-07-14T10:59:00.000-07:00

It is that time of year again the Chateauneuf du Pape's are starting to roll in. Every year we try to secure a good amount of Le Vieux DonJon. This year we have received only one case of the famed estate. Here is what Stephen Tanzer has to say about the 2007 DonJon
Inky ruby. Strikingly elegant, hypnotic bouquet of black raspberry, redcurrant, potpourri, garrigue and minerals. Stains the palate with deep red and dark berry flavors and suggestions of smoky minerals, candied flowers and Asian spices. Impeccably balanced wine with a seductive finishing interplay of sweetness, power and precision. This will be a must buy for Rhone freaks.
Tanzer gives this wine a 93to96 rating based on samples. Robert Parker give it 94pts.
What I say is that consistently since 2001 DonJon has continued to make very impressive wines. Big ripe fruit, with a solid core of acidity and structure. These wines evolve over time and make great addition to any cellar. If you have been looking to put away wines for the future and don't want to spend the hundreds of dollars per bottle that high end Bordeaux fetches these days, this is a great alternative. As a bonus we have also received a few Magnum size bottles of the DonJon for those who like to go big.
More wines are being added every week so if there is something you are looking for come see us. Cheers.

Buy a shirt, so we don't lose ours. . .

2009-07-10T13:00:00.000-07:00

We now have available the ultra stylish, and official, Salumiere Cesario T-Shirts. Men's sizes L, XL, and XXL. Women's sizes M, L, XL (these run small ladies, its the shirt, not you). And you can get it in any colour you want, so long as that colour is black. So come in get some cheese, some salumi or prosciutto, a little bread and a shirt so you can tell the world what you love most about Walla Walla . . . the shopping! Cheers.

Because you asked. . .

2009-06-29T17:14:00.000-07:00

Many of you have, (for some time now), been asking, (rather incessantly), how much you would love to have one of our aprons and when we are going to sell them. Well, your wish has been granted (and we are happy to do so). So we now have our classic black apron, embroidered with our soon to be famous logo, for you to purchase for your self (you know you want one) or for a gift. Cheers.

This weekend. . .

2009-06-27T10:00:00.000-07:00

This weekend we will be featuring something out of the ordinary, unless you live in Japan then this will all seem very mundane. For our lunch special this weekend we will be serving cold UDON Noodles with Mentsuyu dipping sauce. While this is a common dish in Japan in the spring and summer, my bet is that very few of you have had the pleasure of tasting it. There is something truly satisfying about a bowl of noodles weather they be hot or cold. It is just something that nourishes body and soul, when prepared with care and attention of course. A bowl of cold Udon and sauce will set you back a fiver. Add a cold Orion or Sapporo Reserve a little oi kimchee and you have a very tasty and refreshing lunch that is quite out of the ordinary, for Walla Walla, for under $15. Hard to beat that anywhere. Come in and see what you have been missing and get some soul food Japanese style. Hi Ya!
Cheers.

Providence

2009-06-18T14:33:00.001-07:00

What is Providence? In this case it is a small winery in New Zealand that makes an amazing wine called Matakana. Matakana happens to be the area in New Zealand that the winery is in.
Jim Vuletic is the man behind Providence Vineyards. Along with his lovely wife Jane he looks after and runs one of New Zealand’s most impressive vineyards situated at Matakana, 50 miles north of Auckland, a region marked by its maritime climate. This tiny, 2 hectare vineyard is situated on a sunny north,(remember south of the equator), facing slope and is planted in Cabernet Franc, Merlot, Malbec and Syrah vines. Clay soils of volcanic origin high in mineral content and trace elements impart unique aromatic characteristics and flavours to their wines. The juice is fermented and macerated in wooden open top vats (made from native and imported woods, some almost 80 years old) for 18-21 days and then aged in chateau model barriques (100% new each year). The characteristic ripe soft tannins and gentle acidity are expressed in an elegant and harmonious manner.
This was a great vintage thanks to a warm, dry year. It has a ripeness that runs through the full length of the wine, with wonderful forest floor characteristics. Very elegant with fine delicate tannins, well balanced with a wonderful finish. Merlot, Cabernet Franc, Malbec.
What you have is a Bordeaux like blend that is more like Bordeaux than New Zeland. Amazing flavours that you usually only find in really pricey wines, which is why this wine usually goes for close to $100 btl. But we happen to have it for a steal. Why? Providence.This is one of those odd happenings in life where things just line up to the benefit of all, "directing the universe and the affairs of humankind with wise benevolence" so sayeth wikipedia. We have 26 btls of the 2002 Matakana available
but once gone, that's it. Did I mention that it is only $32 btl? Cheers.

Isle of Mull Cheddar

2009-06-13T10:58:00.000-07:00

We just, literally, cut into an Isle of Mull cheddar wheel. 50+ pounds of yummy cheddar goodness. This wheel we have been ageing since November and the flavours are astonishing. Tangy with a sweetness that you only find in really great cow's milk cheese. I am so geeked out about this cheese right now that I can't even put into proper words how good this one is. You really must come in today to taste this. Wow.

Think you know Alsatian wines? Think again.

2009-06-12T11:39:00.000-07:00

Domaine Zind Humbrecht makes good wines, but this is something that you may never have had or even considered. Zind is a blend of 65% Chardonnay and 35% Auxerrois. Flavours start off like really great unoaked, non malolactic chardonnay, but there is this chalky minerality that comes through on the finish that really makes you take notice. The minerality really drives this wine home. It is unexpected and really wonderful. Like drinking really great chablis grown in limestone. There is a great richness to this wine that is balanced by the bright acidity that keeps the palate lively. This is truly one of the best white wines I have had in a long time. Maybe because it is so different than what you expect. . .

Sun-day, SUN-day, SUNDAY!!

2009-05-29T15:20:00.000-07:00

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

2009-05-23T10:37:00.000-07:00

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. . .

2009-05-21T17:14:00.000-07:00

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.. .
.
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.

Miracle Fruit. . .

2009-04-24T14:29:00.000-07:00

Did you know that olives are one of the oldest cultivated fruits? Yea, neither did I. But that is not important right now. What is important is that we have some really special new olives in stock. Although we have had these in before many of you may not yet know them. Meski olives are a medium sized olive common in Tunisia. Their flavour is mild and make a very high quality olive oil. We have two kinds of Meski olive in stock right now. The first is cured and then packed in EVOO with harissa, a slighty spicy pepper mix, the second is cured and packed in fresh brine flavored with lemon and fennel. The last olive is called Sahli and is very similar to the French nicoise olive. While small in size it packs big flavor. It's pretty meaty for its size too. Like all of the olives we carry these tend to be on the less salty side and a bit more true olive flavor. Please come in for a taste, you won't be disappointed. Cheers.

Arrivals.

2009-04-21T14:27:00.000-07:00

Ok, party people here is what we have just received in from the East Coast.
Salumeria Biellese has graced us with the following delectable salumi:
Petit Jesu-the baby Jesus 'cause its weighs like 9 pounds.
Finochiono-see the "o" on the end means it’s big, big like the PJ, and studded with fennel seeds.
Finochetta-the "a" makes it small. Little fennel studded salame
Sweet sopressata-a favorite since we opened.
Hot Sopressata-its evil twin, spicy!
Rosette de Lyon-similar to the sopressata a French version with Provencal spices
Saucisson Sec Basque-A Basque style salumi, a little spicy and garlicky.
Coppa- a mild version of coppa. Very tasty.
Napolitano-this is a new one come in for a taste
Felino-another new salame from the kids at SB, you just have to try it.
Bresaola-a whole, cured, beef tenderloin. This one is made here in the USA not like all the others out there imported from S. America.
Mortadella-traditional Bolognese salumi. This is the original bologna, and no it is not just for sandwiches.
I think that is it for Biellese, but if I missed something it will be at the shop on Thursday.
We also received in some great cheeses including the following:
Appenzeller-this always seems to be a favorite. High alpine cheese with a rich fruity flavour.
Comte Ft. Lucotte-An amazing Comte that continues to humble me every time I taste it.
Exploratur-This is a great triple crème, that is hard to come by. If you like Delice you'll love this.
Gouda-this is the one that everyone asks about. The 5yr old Gouda from Holland. 'Nuff said.
We are also fully loaded on, the now very famous, Parma Prosciutto that we have become somewhat know for. People this is THE best you will find outside of a trip to Italy. Seriously.
Again if there is anything I forgot to mention it will still be at the shop on Thursday. Hope to see all of you there soon. Cheers.

INCOMING!

2009-04-19T11:42:00.000-07:00

OK. I am gonna preface this with the the following statement: " I will not be held responsible or accountable for any shipping delays, missing items or any thing else that is beyond my control." Having said that we expect a whole bunch of new product in this week.
OK. Allow me to explain. Every time that I promise that something will be here on such and such day, something beyond my control happens and said item is either missing from our order or delayed. We had expected that an order of product was to arrive this past week. When I called my supplier, he seemed surprised that our truck had not arrived yet. Seems our truck either left the east coast later (2 days) than expected or somehow got delayed (2 days) along the way. So said product should be, emphasis on SHOULD, arriving this week and on the shelves by Thursday. Assuming nothing else goes awry.
On to more important things, what we are getting. The Moulins Majhoub products that many of you enjoyed last year are returning to grace our shelves and, hopefully, your pantry. Here is what we are expecting:
Tunisian Extra Virgin Olive Oil 100% Organic-this is the big 1L bottle that many of you enjoyed at both a cooking and eating oil. It is flavourful enough to enjoy on salads and as a condiment but robust enough to cook with.
Moulin Majhoub Couscous-both plain and with dried chili. These are the hand rolled couscous that you usually only read about in travel books. Again these are hand rolled and NOT machine cut, hence a bit bigger than you are used to.
Moulin Majhoub condiments:
Fig Jam
Lemon Marmalade
Artichoke Bitter Orange Chutney
Candied Lemon and Fig Chutney
Tunisian Sweet Pepper Harissa Spread
Artichoke and Harousse Spread
There are a few other items coming but I am gonna let you sweat it a bit on this.
We should also be receiving several other items that many of you will be VERY excited about.
Salumeria Biellese will be back in stock with all of their lovely cured pork products and even some beef too. The list is to long to put here, but rest assured all of your favorites will be well represented.
Several of you have been lamenting the 5yr old Aged Gouda that we carried at different times last year. Well, your lamenting will surely end soon as we have TWO wheels on the way. There are quite a few other wonderful cheeses that we have been with out in the past few months that will be making their 2009 debut, including that AWESOME Comte that we had last year.
So, again, barring any unforeseen problems, everything mentioned above and a few items not mentioned will be available for your enjoyment. Hope to see all of you in the store soon. Cheers.

did I mention that the Parma Prosciutto will be back too?

Sunshine. . .at last.

2009-04-05T13:59:00.000-07:00

We just received a blessing from the weather maidens and some new inventory from our wonderful suppliers.
Pleasant Ridge Reserve- an award winning cheese from Wisconsin that will really blow you away. Flavours are subtle but long and lingering.
Fleur Vert- a fresh goat's milk cheese covered with tarragon and pink peppercorns. Always a favorite.
these are only two of the cheeses we received, there are many others too.
Salumi and the Pope of Pork have blessed us with an amazing offering of porcine products, including the wondrous and amazing CULATELLO. If you have never tried it, today is your day. These never last long and are few and far between.
Agrumi is back in stock for those of you that have been pining away for it.
We also have some of the wondrous Lamb Prosciutto. Again this is one of those you need to try it to believe how good it really is. Seriously.
All of your other Salumi favorites are back in stock as well.
We also have some interesting news for those of you that love Salumi. Oregano is going to be making a comeback, see I told you I was persistent, as a seasonal salumi offering. It will be available from Sept through November. Salumi will also be offering a few other seasonal salumi this year including a new offering called Marco Polo, flavoured with lemongrass and Asian spice. This will be available this summer.
We still have some beautiful Artichokes this weekend if you are in the mood. Haricot Verts (French green beans), and fingerling potatoes are also available while supplies last (I always wanted to say that). Looks to be a beautiful day so get out and enjoy it. Stop by the shop if you get hungry or want to pack a snack to go. Hope to see all of you soon. Cheers.

New additions

2009-03-29T09:52:00.000-07:00

We have just received in a few new items that we thought we would share with all of you before the end of the weekend. We have the Las Rocas Garnacha from Spain back in stock. Only TWO cases of this were available to us this year, so get it while you can.

Many of you may remeber the Gougenheim Malbec from Argentina that we had last year. Inexpensive but really wonderful wine. Well it's back, and even better that last years.
The new release of Pinot Noir from Hamilton Russell is also in. "racy acidity providing the ground wire for the rich black cherry, bramble, incense and sweet earth notes, followed by a long, multifaceted finish" 93pt WS. We only have one six pack now and we are not sure if more is going to be available to us.
New cheese and other items will be in on thursday afternoon. Come see us soon. Cheers.

This weekend. . .

2009-03-20T13:38:00.000-07:00

Ok a few things to tell you about today:

1. Corned Beef and lots of it. If you have not yet tried our CBR (corned beef on rye, for you lay people) hot then you need to. The Cold War Style Rubens are good too.

2. New cheeses in this week. We received a few new cheeses this week including; a sheep's milk version of the Fleur de Maquis, Ossau Iraty (hard Basque sheeps milk), Midnight Moon (you know you love it), Taleggio and petite muenster. We will also be cutting into a Keen's Cheddar wheel this weekend as well as a perfectly ripe Humboldt Fog.

3. New wine by the glass: Cabanon Augurio. This is a moslty Barbera based wine from Italy that will blow you away. Very fun to drink, you might even call it a quaffer. A glass will set you back $7. Pair that with a bowl full of our cassoulet and you got a pretty good weekend hapening.

Hope to see you all soon at the shop. Cheers.

New Arrivals

2009-03-05T11:42:00.001-08:00

Ok, back from the buying trip and here is what we now have:

Magito Zinfandel Panorama 2006
Dark berry, wild berry, and earthy cedar flavors are fresh, vibrant and lively, with nice peppery scents and long, complex finish

Taz Pinot Noir Fiddlesticks Vineyard 2006
Lushly textured with integrated tannins and notes of cocoa, black cherry and black plum

Monchhof Reisling Kabinett MSR Mosel Slate 2007
Juicy and bursting with peach and tangerine flavors 90pts WS

Pfeffingen Reisling Estate Kabinett 2007
Zing of lemon and spice that rides the firm structure to a dry finish.

Domaine Thevenot Le Brun Bourgogne 2005, Haut de Cotes de Nuits
Wow! This is one of my new favorites and the price is going to shock and amaze!

Domaine Paul Lapandéry et Fils, Côte Roannaise "La Rousselière" 2005
100% Gamay fruit grown on all granite soil. Vinified in concrete and aged in older barrels for 12-18months this is what we should all be drinking

Chateau Courtinat Saint Pourcain 2005
From 100% pinot noir fruit with flavors of cherry, strawberry-rhubarb pie and hints of earth and leather, and a bright, but not too intense streak of acidity that runs down the centre. Many of you may remember this little gem from last summer.

We also have several beers back in stock:

Saison Dupont Farmhouse Ale
Moinette Brun
Moinette Blonde
Achouffe Houblon IPA Tripple
Gouden Carolus Grand Cru of the Emperor

This is only a small selection of what we now have in stock. There are many others that I won't even mention for fear of starting a stampede, seriously. I will, however, mention that we also have back in stock the Chateau du Cedre Cahors that so many of you have enjoyed.
Looking forward to seeing all of you in the store soon. Cheers.

New Wines

2009-03-02T12:12:00.000-08:00

Many of you might remeber the Zefina Zinfandel and Sangiovese that we had in last fall, for those of you that don't they were REALLY nice wines. Good fruit and acid with out being thin, sweet, or high octane. Really well balanced and well crafted wines. So why am I going through this again? Well, Rob Chowanietz was in yesterday and dropped off a case of each AND sampled me on his new Mourvedre. Needless to say the Mourvedre will be arrving Fri or Sat of this week. Not to miss as most of this production (there is only like 52 cases available) will be going to their new tsting room, and won't likely be availble anywhere else in Walla Walla.
Also we will be receiving some new wines on Thursday so come in and check out what is new. We will have some solid gold favorites (yea, I went there) and some new never seen before jems. All of our wines come with my personal guarantee too:
If you don't like it bring it back, I'll finish it for you. . .Cheers.

Cassoulet

2009-02-27T15:18:00.000-08:00

So the weather maidens have blessed us with sun today. Thank you. Now that I have made cassoulet (cause let's face it who really believed it would be sunny today?) they are laughing at me. Well I am not one to laugh at the weather muses but you can have the last laugh now. A bowl of cassoulet and a hunk of crusty bread will set you back $8 this weekend. Warm, thick, and full of porky goodness, nothing says love on a cold wet day like cassoulet. And they say it is supposed to rain this weekend. Cheers.

Hot Dog, hot dog!

2009-02-26T13:25:00.000-08:00

So it occured to me the other day that there is no place in town that you can get a good doggie, a hot doggie as it were. Why not? Although there are many that would argue that the hot dog is far from gourmet I beg to differ. We are bringing in some really great sauages, hand made no less, from Zenners in Portland. These are old family receipes, made with high quality ingredients to turn out a superior product. And they taste REALLY good. While we have had the English Bangers for a few months, we now have the Bratwurst and German style sauage too. We are selling these for you locals who need a good inexpenseive nosh. German or Bratwurst on a bun with sauteed onions or kraut will set you back a whopping $3.50, seriously. I know, I know. No need to thank me. We're just trying to do our part to help everyone get throught these troubled times. . . Cheers.

New Cheese

2009-02-26T12:58:00.000-08:00

We have just received in a new selection of cheese! We now have back in stock Morbier, Provolone Picante, Fromage des Clarines, Petite Meunster, Pecorino Toscano Stagionatto, and even several Cypress Grove Chevre disks. Come in and see what's new in the cheese closet.

We also have just received our first shipment of the Andre Neveu Sancerrs "Silex". This is always a store favorite year after year. Very minerally sancerre grown in granite soil. New wines are starting to arrive in regularly so check in often to see what is new. Cheers.

Corned Beef Part Deux. . .

2009-02-22T11:51:00.001-08:00

So our first expirement in Corned Beef has truned out to be very successful (read you guys like it). So our next batch is through the brine and ready to go. We have already sold through the first half of one brisket and have three halves to go. I hope to be putting up a new round (no pun intended) every ten days or so. Corned Beef sandwiches will now be the norm around here. Cold War Style (no russian) Rubens will also be available from time to time. We hope that you will continue to enjoy our new endeavour and as always thank you for your continued support. Cheers.

Corned Beef Sammys

2009-02-06T17:26:00.000-08:00

Ok party people, the corned beef we sent into brine last week turned out pretty good. So good in fact, that we cooked it up and are makin' corned beef sammys (sandwiches to you lay folk), this weekend. Our second brisket comes out of brine on monday and gets cooked that day, so more sammys next week as well. If you are into it I might just make Rubens on Monday. We will be selling the corned beef by the pound as well for $12 lb. just on case you wanna take some home to ma'. Cheers.

Bring on Spring

2009-01-29T17:06:00.000-08:00

With the sunny day we had today and the warmer weather too, I just can't not make salad. So until it runs out we have Aruguala for sale in the store and I will be making Arugula Salad too. Lightly dressed with extra virgin olive oil and fresh squeezed citrus juice, it will make you want to put your short pants on. COme in and try a little bit of spring in the middle of winter. It just tastes good.

Me So . . .yeah I'm not going there.

2009-01-26T14:55:00.001-08:00

Miso soup is on the menu for Thursday Jan 29, 2009. Our miso soup is hand made start to finish. I even make my own dashi. Yes. You heard that correctly. I make my own dashi. For those of you who do not know what dashi is think of it as the Japanese equivalent of chicken stock. Used in soups, sauces and many other things it is one of the key ingredients in Japanese cookery.

To our dashi we add miso paste and some finely sliced scallions. Very simple, very delicious and very good for you, especially when it is cold outside. We also have our house made Oi Kimchi (Korean style pickled cucumber). All you need is a cold beer to wash it all down, and yes, we have that too. Cheers.

Ham-ade?

2009-01-15T15:00:00.000-08:00

When I was in grade school one of my teacher has this poster with a big picture of a lemon on it. You know the kind. The cheesy ones with the little kitty hanging on a stick that says "hang in there". This one stated "when life gives you lemons, make lemonade". I never understood this as I loved lemons, still do. It seemed obvious to me, you have a tree full of lemons you make lemonade. 'Nuff said.

So, what does this have to do with anything, well not much as it turns out. But, I have this over supply of some of the most gorgeous ham sent to us by Ms. Nancy Newsome of Newsome's Hams, and we are making grilled ham and cheese sandwiches Friday January 16, 2009. Pair this with a bowl of onion soup and you have a pretty tasty little lunch.

Now the rules. We are making HAM and CHEESE sandwiches. Not cheese sandwiches, not ham sandwiches, and not halves. And don't ask. You gotta dive in with both feet here. Come in and get warm! Cheers.

And no, we are not making ham-ade.

Onion Soup

2009-01-09T10:49:00.000-08:00

Ok. So we have officially announced the food service and the new menu in the Grocers Bag newsletter. So I am now obligated to post something here about daily specials. Well as it so happens, and belive me it dosen't happen often, I have been preparing for this.
I am happy to announce that today Friday January 9, 2009 our special of the day is Onion Soup. Yes French Onion soup with the cheese and the bread, only better. Guaranteed not to be salty. Guaranteed to have lots of ONION flavour. Guaranteed to make you go; mmmmm soup is good (we'd get sued if we added any more).
Come and get it.

Sunday Brunch at Salumiere Cesario

2008-12-14T13:13:00.000-08:00

Ok, so not really a full brunch, but if you are hungry and downtown you can stop in today and get french toast with butter caramel sauce, panettone bread pudding, and even some fresh made carrot and ginger soup. Or if you just need a place to sit and get warm for a few minutes you can come in for a glass of holiday cheer. We'll be here until four. So what else are you doing today?

It's not Woolworth's but . . .

2008-12-11T11:39:00.000-08:00

Our lunch counter is finally finished and ready for all of you. I know it's not the same as the lunch counter at Woolworth's when you were a kid, but hey what are you gonna do? We are serving Mac n' cheese today as our first lunch special, we also have gougeres if you get hungry for a snack. We also now can serve wine and beer on premise so you can come and have a glass of wine with lunch or stop by in the afternoon for a nosh and a sip.

We will have daily specials as well as a simple standard menu. Wines and beers will change frequently and you will always be able to buy a bottle here and open it on premise.

So there it is. Long time coming and hopefull all of you will be able to enjoy it. Cheers.

Cabot Cloth Bound Cheddar

2008-11-13T17:27:00.000-08:00

We just received our first wheel of the very special Cabot Clothbound Cheddar. Cabot Clothbound Cheddar is the result of a unique collaboration among cheese craftsmen in Vermont. Cabot Creamery makes sixty clothbound wheels each quarter and then ships them off to be skillfully matured in the cellars at Jasper Hill Farm. While the partners differ considerably in scale - Cabot is the largest dairy in Vermont, Jasper Hill one of the smallest - this Old World style cheddar exists thanks to their neighborly cooperation.
So, what is the big deal you ask? Well Matteo Kehler of Jasper Hill is just geeky, in the best possible ways, about cheese. And he translates this into really well aged cheese. See it is not just the milk and the cheese maker that make great cheese, as many of you who buy cheese from us regularly know. It is the environment that cheese is aged and stored at that can really develope a cheeses potential.
We will be cutting into this wheel Saturday November 15, 2008 at 12:00pm. If you have never tasted a FRESH cut wheel of cheese then you have missed out on a unique experience. Do not miss this opportunity as we do not expect this wheel to last long and again, when it is fresh cut, there is nothing else like it. Cheers.

It's Fall. So what do we do now?

2008-10-17T10:13:00.001-07:00

Well friends and true believers, Autumn is here, the stock market continues its ridiculous mood swings on an hourly basis and the harvest looks like a mixed bag here in Walla Walla. So what is the good news you say? Well, we do have some new wines just in, some great fall cheeses and some low cost holiday gift items for that "Fooder" on your list this year (I refuse to use the term foodie as it is to much like Trekkie). So without wasting anymore of your time her we go...
We are now the only, as far as we know, retailer of Owen Roe wines in Walla Walla and we have just taken stock of the following:
Abbots Table 2007 A blend of 22% Sangiovese, 20% Merlot, 20% Zinfandel, 15% Cabernet Franc, 7% Grenache 6% Syrah, 3% Petite Sirah, 3% Cinsault, 3% Malbec, 1% Pinot Noir. Wow! That is a potpourri of wine. It has vibrant fruit aromas and delicious flavors, expressing the fruitiness and weight of Sangiovese and Zinfandel- it is such a rich, yet easy drinking wine that it can be paired with the broadest range of foods and also tastes great by itself. Although it sounds very foreign to most it is an interesting blend that works really well.
Sinister Hand 200762% Grenache, 21% Syrah, 17% Mourvedre. Pretty standard fare here on the surface, but really amazing wine. This Rhone-styled wine has very dark fruit flavors and pepper, with an excellent texture - it will work well with a variety of foods especially spicy fare and dark meats. The Sinister Hand label is a family crest - a depiction of a severed left hand that tells the story of a rowing competition among O'Neills and O'Reillys (Owen Roe was an O'Neill). Whoever touched land first after rowing across the lake was rewarded with the land he touched. Lagging behind, one of the kinsfolk grabs his sword and cleaves his hand and pitches it ashore to touch land first. He won the land and eventually ruled over it as king.
Pinot Gris 2007 Those of you that know me well enough know that I has some strong opinions, one of which is that I really don;t like Pinot Gris. That being said I will now eat my hat. The 2007 O'Reilly's Pinot Gris is a classic Oregon Gris - plenty of limey aromas with rich guava-like flavors. Hallmark acidity will preserve this white in your cellar for up to five years. The 2007 vintage was unique following upon several very hot years. This grape prefers a more moderate season which preserves aromas, flavors, and the great minerality that we expect from the finest Alsatian varietals. After this long string of very hot vintages, expect a very rich and forward wine that will pair nicely with fresh and richer dishes.

We have also just received the new anniversary brew from Full Sail a dopplebock that is their 21st anniversary brew. Rich and flavourful. This is a limited release and will be available only for a short time.
On the cheese front. We still have some of the Montgomery Cheddar that we opened two weeks ago. This one is going fast. We also have some of the Mt. Townsend cheeses from Mt. Townsend creamery in Port Townsend. If you have tried the cirrus or the seastack and enjoyed those we also have the Traihead Tomme, which is a older and semi hard cheese. Delicious with rich flavours and a long finish. This is one of our new favorites. The Rogue River blue will be in next week. I am going to repeat this here just so we are clear: THE ROGUE RIVER BLUE will be in store NEXT WEEK!!! We have two wheels coming to us next THURSDAY, and then should, repeat, should, be receiving three more in November. This is a phenomenal cheese that must be experience if you like blue cheese at all.

We also just stocked up on the beautiful slate cheese trays that we had last winter. They are made in the USA from natural slate and come with a felt backing so they won't scratch your table. They come in 12x12, 12x16, and 12x24. We also have some really beautiful hand made maple bread boards, that really need to be seen. These are great for yea, bread boards, but also for serving charcuterie and cheese on. Things change every day in the store including our prepared food, so come in frequently to see whats in store. Cheers.

SIT REP.

2008-08-22T10:16:00.000-07:00

SITREP (Situation Report) is defined as "an update to an existing report, issued as conditions change or events begin to unfold." Put simply, it's a method of keeping everyone informed.

Now that that is out of the way on to business. . .
So, the Bergevin Lane tasting went very well. Thank you to all of you who attended. Special thank yous go out to Annette and Amber who came and talked and shared wine and food and fun with all of us. Special thank yous to Tim Rogan and Cisca Van Heezik who shard their company their laughter and their grapes. Had it not been for the four afore mentioned individuals none of this would have been possible. I am told the food was pretty good and matched up OK. I can only hope that my food did not take anything away from the wines, which were wonderful. For those of you that missed the tasting, we still have a few wines left. The Princess Syrah (from Tim and Cisca's vineyard) is still available in limited quantities. We also have the amazing Viognier, if you have not yet tried this wine you are going to hate yourself when it is gone. Seriously. We also have a few bottles left of the 2004 Oiu Deux Syrah which is now sold out at the winery. I do not expect any of these wines to hang around for long.

In other news, our UTZ potato chips have arrived. For those of you that know UTZ we have bags in all sizes, we know how you are with these. For those of you that have not tried UTZ chips, what are you waiting for? UTZ is THE best chip out there. Someone commented to me once that they thought potato chips were a bit downmarket for me. To which I replied "you haven't tasted them yet". The thing that make UTZ great is that the chip tastes like, wait for it, potato! Not salt, not grease, just potato. There are three ingredients to UTZ Potatoes, Oil, Salt. No preservatives, no nothing. Just a great chip. We also have the gourmet medley that comes with three flavours and colours.

Monteillet Fromagerie has been gracing us with a few cheeses recently. We will have in stock this weekend fresh chevre, Cardabelle, Provencal, and we still have at least one Le Roi Noir. Their cheeses are always a treat, and we are happy to have some to share. We are breaking into a Neal's Yard cheddar today Lincolnshire Poacher. This one has been ageing for a while and is sure to be very delicious. We also just received a new wheel of Red Leicester which we will be breaking into soon. Stay tuned here for more details. We also have a great supply of fresh Buffalo Milk Mozzarella!

Lots of fresh produce is in right now including Hermiston Melons, Blackberries, Arugula, many fresh herbs (thyme, marjoram, chives), Fresh Basil, and FIGS! Figs are finally here and they are beautiful. Check in frequently as we get new items in everyday.

Lastly, our outdoor seating has been approved by the city, and construction (barring any unforeseen problems) should begin this next week. We will keep you updated here and might just post pictures too. Once the outdoor patio is in we hope to be able to serve wine and beer soon too. Again we will keep you posted as things progress.

As summer winds down and fall approaches we have many new and exciting plans in the works for Salumiere Cesario. Keep your browser pointed here for the latest news and updates. Cheers.

Bergevin Lane Tasting

2008-08-01T12:17:00.000-07:00

So if you haven't yet heard we are doing another Gustiamo event with local girls Annette and Amber of Bergevin Lane Vineyards. We secretly have a thing for the Bergevin Lane ladies, 'cause they make great juice! All kidding aside the wines of Bergevin Lane have really impressed me lately. Not that they weren't doing a fantastic job before, but the wines have become more sophisticated and more striking with out losing that femininity that first drew me to them.

Case in point is the 2007 Viognier. Here is a wine that tastes more like a Condrieu than a new world Viognier. Flavours of citrus and ginger are married with a rich creamy mouth feel. This wine is going to be really exciting to pair and I am working on something really fun and a bit outside the box. I won't say exactly what but if you come to this tasting, come hungry.
The other reason we really wanted to do this tasting is the inaugural release of the Princess Syrah. The grapes for this wine are grown by some dear friends, they are more like family, of ours Tim Rogan and Cisca Van Heezik. They will be on hand as well as the dynamic duo Annette and Amber to answer questions and hopefully (hint, hint) sign bottles for those who choose to purchase wine the night of the event.
We are REALLY excited about this tasting as the wines are fabulous and the company will be too.

Call us at the store if you are interested in reserving your spot for this memorable event. The event will be on Thursday 14 August from 7 to 9 p.m. at the store. Reservations are required for this event and we will be limited the number of guests to 30.

What's in Store. . .

2008-08-01T11:59:00.000-07:00

So as promised I am updating what we have actually received from our latest order(s). Biellese is back in stock, in spades! We did not receive any of the Hot Sopressata or Basque salame as these were still curing when our order shipped. We should be receiving them soon, however. Right now we currently have the following Biellese products:
Salame Biellese
Sweet Sopressata
Rosette de Lyon
Finochetta (small size fennel salame)
Petite Jesu
Finnochiono (large size fennel salame same size as Petite Jesu)
Coppa
Bresaola
Mortadella
Culatello

We have also received new Fra Mani:
Sopressata (YES! Back in stock after many months)
Toscano
Gentille
Nostrano
Salame Rossa (a cotto or cooked salame)
Mortadella (no pistachios in this one)
Chorizo or Salumetto Picante - this is the new size that I have been talking about.

We are also fully stocked on Salumi products too.
Prosciutto di Parma is back in stock just in time for the melons!
We have lots of new olives these just need to be tried.
There are many other fantastic items but too many to list here.

On the cheese front; we just cracked open the Appenzeller yesterday and it is wonderful. Fruity, nutty and very flavourful. We have a good supply of aged Gouda right now this is the 5yr old super caramel and butterscotch one. MMMMM. Fleur de Maquis is back although going fast...
There really is a lot in store right now including some new wine accessories and new wines too.
And finally to all of you addicts out there the chocolate almonds are back now too. Although I am having a hard time keeping the staff away from them. Quality control checks seem to be happening every hour. . .

The good, the bad, and the ugly. . .news.

2008-07-17T17:49:00.000-07:00

We received our order from the east coast on Monday evening. We are stocked full of olives and olive oil, sweet and hot paprika, fig cakes, orange cakes, lemon cakes, saffron, sherry vinegar and even cava vinegar. We also have artichoke hearts from Spain and piquillo peppers. Marcona almonds and the wildly addictive chocolate almonds too.
What did not get here was the Biellese items. Our box got overlooked and will be out next week. To make matters worse the hot sopressata and the basque were not ready yet and did not make it into our box. Our friends at Biellese are trying to figure out how to get product to us quickly and cost effectively. In the mean time we are really happy with what did come in especially the cheese. We have Beaufort, Comte Ft. Lucotte, Fleur de Maquis, the 5yr aged Gouda, Chimay Grand Cru cheese (really great with beer) and Maytag blue. We will be posting what we received from Biellese when it actually gets here. Stay tuned.

Loaded Up!

2008-07-14T17:33:00.000-07:00

Happy Monday everyone! Well, we are receiving our order this evening from the east coast. This brings to us Salumeria Biellese and their wonderful charcuterie as well as some great cheese from Europe. We will also be receiving our first shipment in a really long time of Miguel& Valentino. Miguel & Valentino were on our shelves when we first opened and we have missed them dearly. Our previous distributor for this was not able to deliver consistently and at the quality level I expect. So we have been working long and hard with M&V to find a way to get it to us. And here you go. I will post a list of everything that came in on Tuesday or Wednesday so that all of you can get first crack at it Thursday. There are some items that will go quickly so keep checking here and if you want something specific call us. Cheers.

Shades of things to come

2008-07-11T18:58:00.000-07:00

As I write this news of Anheuser Busch being bought by InBev is breaking. Now I am no fan of AB's "beer", but it is an American company and they have been here for a long time. Not only that, but AB does give back to their community in numerous and often unseen ways. But InBev is a behemoth from Belgium. Of course everyone is thinking "hey, I like Belgian beer" but there is much more to this than meets the eye. You need to be able to see in to the future a bit to see how this is going to hurt us all.

Prices for grain are at an all time high. The price for hops has tripled and even quadrupled just in the last year. This means that brewers either put in less hops (read less flavor) in their beer or they raise the price (read less people buying it). As less people buy it they are faced with lagging inventory. This is where the small brewers get squeezed. They either minimize their profits to nil to stay in business, or they sell or go under. But who would buy a business like this? Who could buy a business like this? The behemoth can and will.

InBev is the largest beverage company in the world. They are the Wal-Mart of beverages which means they can affect prices. They can buy a large share of the worlds grain and hops and force prices upwards. The small guys either raise prices or cut quality or go under.

We will soon see the attrition in the ranks of small local brewers, not just here in Walla Walla but across the nation and even across the world. Your favorite brew will become more expensive then will disappear. This will begin to happen with other items as well. Corn is now being made into bio fuel. This will drive up the price of ear corn, tortillas and tortilla chips, popcorn, and even soda (high fructose corn syrup). Wheat prices are skyrocketing too. The price of pasta is at an all time high, the price of bread is beginning to go up. Cereals will soon start this upward climb. Can you imagine paying an extra dollar or more for your wheaties?

So what can be done? You can boycott all of InBev's products (Beck's, Stella Artois, Hoegarten (ever wonder why we don't carry it?),Bass, Bohemia, Boddington's, Fransiskaner, Kokanee, Labatts, Spaten, St. Pauli Girl) these are only a FEW. You can boycott Wal-mart, but since they are opening new stores in China it won't make any difference.

The real solution is to buy local. Really local. Encourage your local brewer to buy the local grains. Encourage your local farmers to sell their grain locally. Here in Walla Walla we grow wheat. All kinds. Why couldn't we be milling at least a portion of that wheat here in town and supplying local bakers and brewers with that grain? Support your local businesses. Don't get your produce at Costco or Wal-Mart. Go to your local green grocer or even better your local farmer.

AB's buy out may not be the end of civilization but it might just be the start.

Bagging!

2008-07-11T18:55:00.000-07:00

It's time to bag. If you are pregnant, or faint of heart you should navigate away from this page now. All warnings have been given, so if you are still here there is now no excuse as to what to expect. This is the part where I go off on a tangent about something that most people would consider insignificant or a minor nuisance at most, but I consider a serious annoyance. But, you'd been expecting that right?

What the heck is a gourmand? You think you know? Let's review:
From Webster's
Gor"mand\, n. [F. gourmand; cf. Prov. F. gourmer to sip, to lap, gourmacher to eat improperly, F. gourme mumps, glanders, Icel. gormr mud, mire, Prov. E. gorm to smear, daub; all perh. akin to E. gore blood, filth. Cf. Gourmand.] A greedy or ravenous eater

I know some want to think that it means gourmet, but alas no. I do not ever want to be considered a GOURMAND. It sounds disgusting. There also seems to be an elitist connotation to it. Like they think that they are better than the rest of us. People it is just food. Food is not art, nor a birthright, nor a condition of status-at least it shouldn't be. If some one tells you that they are a GOURMAND then tell them what it really means and tell them to come down off their high horse. It's just food. Cheers.

Udon Mentsuyu

2008-07-11T17:05:00.000-07:00

What is Udon Mentsuyu you ask? We'll udon as many of you probably know are noodles, the largest of Japanese noodles. Mentsuyu is a dipping sauce for said noodles. So what does this have to do with anything? Well cold udon noodles are usually served with mentsuyu or other sauce in summer in Japan and since Sasayama is our sister city, we are serving them here. This will be available all weekend until supplies run out. We are serving this in store but it can be packed to go if need be. Cheers.

Salumi my heart!

2008-07-10T14:50:00.000-07:00

We just received in our latest shipment from our friends at Salumi in Seattle. The bad news is we did not receive the Agrumi (now very popular), and the Finnochiona. The good news is that we received in a new Culatello, (yes we have friends in high places) and the Lamb Prosciutto. We have a whole leg of the lamb prosciutto so come and get it!

All of our Salumeria Biellese comes in next week, including a few new items. We will also be receiving in some olives and olive oil that we have not seen in a year or so. We were finally able to get this going again and you no longer have to be without. We will also have back in stock the fig, orange and lemon cakes that many of you fell in love with.

Summer Produce is really starting to come on now and we just received our first batch of local Blueberries! We also still have a few cherries left, local fava beans and the first of the Hermiston Watermelons. If there is something you are looking for but can't find let us know. We'll try to locate it for you.

We have some great wines right now including great summer quaffers! If you have never tried Vinho Verde you must this summer. Light and refreshing this is THE summer drink of Portugal. We have other great chilled wines including a great selection of rose's.

We are also serving in store this week cold udon with mentsuyu. This is a classic Japanese summer snack. Cold udon noodles served with a dipping sauce. Great when you need a little something but nothing too hot or heavy. Cheers until next time.

Liquid Gold. . .or green

2008-07-06T14:20:00.001-07:00

Our Olive Oil Bar is now open and ready for all those looking for great oil and less waste. Waste? you ask? Yes, waste. Every time you buy a bottle of olive oil in glass that glass is usually thrown away. Especailly here in Walla Walla where for no good reason the city does not recycle glass. Think about all of the wine bottles we have to throw away! So in the effort to promote real recycling and better product we started the olive oil bar.

We currently have four different oils to choose from and as interest grows so will the selection. Right now we have Italian EVOO, Spainsh EVOO, California EVOO and a Turkish EVOO. Turkey is one of the oldest olive producing countries in the world and as you might expect they are pretty good at producing oil. Many Italian EVOOs (extra virgin olive oil) are produced from olives from around the mediteranean, including Turkey. All of the oils have distinct flavors and are very different. No, we are not going to tell you all about them, that would spoil the surprise for you. You'll just have to come in and find out for yourself.
We are also fortunate to have some fantastic fava beans right now. These are locally grown and are delicious lightly sauteed in EVOO(shamelss plug) with a little grated Pecorino Romano (shameless plug). If you have never tired fava beans before you must, especially when they are this fresh, and maybe with a nice chianti. . .

Pasta Sunday!

2008-06-22T12:21:00.000-07:00

We have just finished our Sunday batch of pasta. We have made the tagliatelle and fettuccine that we usually do but we also made a batch of apple-chevre ravioli. Although it may sound like a strange combination, trust us on this. If you picked up a locally produced rag recently and read about Purple Haze chevre from Cypress Grove in California, we can tell you that strawberries may be good, but a northwest apple is sublime. Come in and try some of our hand made pasta, that is actually made by THESE hands.

We also just received the first sampling of our new fusion salts. We are selling these in prepacked tins. Flavours include:
Lemon
Fresh Lime
Green Chile
Habanero
Black Truffle
If you thought that smoked salts were cool, salts infused with natural flavours are really cool. These are great on any number of foods, but our secret pleasure is on pommes frites (french fries). They also work really well on the fantastic popcorn that we sell. Come in and try something new.

Red Leicester Sparkenhoe

2008-06-21T07:25:00.000-07:00

Well, just as promised we opened the Sparkenhoe Red Leicester from Neal's Yard yesterday afternoon, and it did not disappoint. Some might be inclined to say "oh, this is a cheddar" and just dismiss it as such. But as you have come expect from us us, no cheddar is JUST a cheddar. Would you say that the Keen's, Montgomery's, Isle of Mull, or the Lincolnshire Poacher are JUST Cheddars? We think not. Like all of the Cheddars that we carry and age the Red Leicester is full of subtle flavours that dance across the palate where your garden variety block cheddar are very one dimensional.

Here is what we experienced after tasting this yesterday. The colour is very striking, as there is more annatto used in the process, very dark orange almost into sienna tones. The aromas are tangy and slightly yeasty with a bit of earthiness, like a freshly tilled field. Flavours are very traditional cheddar with a bit more going on in the background. Hints of yeast bread dough, and that yoghurty tang. We really enjoyed this cheese and think you will also. If you know someone who insists on "orange" cheese (think your kids, or your stubborn relation) and you want to open their mind to the possibilities then bring them in and have them try this cheese!

Notes from Neal's Yard about the cheese:
Made by David and Jo Clarke and Sparkenhoe Farm, near Upton, Leicestershire.
The first farmhouse Red Leicester in around 50 years. Jo and David Clarke have been making a delicious cheese for a couple of years now. Its flavours are gentle, lactic and savoury with a subtle, aromatic ending. The textures are smooth and moist. Red Leicester, using more annatto to colour it than Cheshire or Double Gloucester is visually very striking. Its colour is a deep reddish orange, contrasting with the brown-green moulds on its cloth rind.

Neal's Yard Dairy Alert!

2008-06-16T12:30:00.000-07:00

We will be receiving this thursday a new shipment of Neal's Yard Dairy. Here is what is coming in:

Shropshire, Colston Bassett
Gorwydd Caerphilly
Gubbeen
Wensleydale, Hawes
Red Leicester, Sparkenhoe

This last one is new for us and we are excited to be bringing it in. We will be breaking into the Red Leicester on Friday at 1:00 p.m. If you can make it down to the store then you will be able to judge for yourself how fantastice this is. We will also be receiving another wheel of Isle of Mull Cheddar, but this will not be ready until fall.

Friday we will also be unveiling our new summer cocktail headquarters! Everything you need to make your summer cocktail parties a huge hit! Come in and see what we have in store!

Friday Lunch Special

2008-05-06T14:43:00.000-07:00

Okay. We are running a lunch special this Friday May 16, 2008. This is limited. I am not making a huge quantity, so if you want it come in early.

"Braised Short Ribs over risotto"

This will only be served IN STORE and this is the last "hot meal" we will have until fall. From here on out it will be salads and other cold items for the rest of spring and summer. We hope to unveil our Bulk Olive Oil Bar next week, stay tuned for more info.
Also we are still accepting sign ups for the Boomtown tasting on the 22 of May. Space is limited so get your reservations soon. I am going to be creating some really fun food items to go with the wines, so you do not want to miss this one. We as always will be offering special discounts on the wines the night of the tasting. On a sadder note the STOMP! Cabernet is now completely sold out. If a case turns up in a warehouse somewhere we will let everyone know, but I think that ship has sailed. Have a great weekend. Cheers.

Holy Cannoli!

2008-04-25T13:09:00.000-07:00

Sorry for the corny tag line, but its Friday and its just too late in the day not to have a bit of fun. The important thing here is to notice the Italian reference. Which segways us into our real purpose today discussing Italian wines.
We have just stocked our wine racks (not shelves as you see elsewhere, 'cause the corks dry out when the wine is standing up. But you knew that already), with a whole lotta love. While there are too many to actually name, I will offer you the following names, in no particular order:
Paolo Scavino
Mauro Molino
Domenico Clerico
Moccagata
La Spinetta
Corino
If any of these names send off bells in your head then you need to get here fast as our stock is limited. Barolo's, Barbera's and Brunello di Montalcino and even Dolcetto. Rare and exceptional wines from some of Italy's greatest producers.

In this Dusted Valely. . .

2008-04-17T16:53:00.000-07:00

Everyone is crying "recession" and "inflation" these days, but I am not yet convinced the sky has fallen. In fact, we have just received in FIVE great new wines, all under TWENTY DOLLARS! And they all taste great. We have just received in Dusted Valley's Boomtown wines and their STOMP! Cabernet Sauvignon. Why? Well because they taste really good and, well, they taste really good! Chad and Corey of Dusted Valley are good friends of Salumiere Cesario and they came to us with an idea. Their tasting room is too small to handle the volume of cases they go through with Boomtown, people are buying it by the case! They needed an outlet to sell the wine and we keep asking them to get us something unique! Two birds, one stone, problem solved. As for the STOMP! Cabernet, well when they poured it for me, I just couldn't say no to a wine that tastes that great and can retail for $10. Yes $10, again TEN DOLLARS. Seriously. Last time I had a $10 bottle of Cabernet Sauvignon that tasted this good it was in 1991!
We have limited supply of the STOMP! and once it is gone, that's it. NO mas. Fin. Done.
We currently have the following wines:
Boomtown Chardonnay 2006
Boomtown Pinot Gris 2006
Boomtown Merlot 2004
Boomtown Syrah 2006
The whites are $12 ea
the reds $15 ea
All are great value and like I said, taste really good!

Water, Water everywhere and not a drop to drink. . .

2008-03-27T11:07:00.000-07:00

It has been said that March comes in like a lion, and goes out like a lamb. I am not so sure about this as it applies to Walla Walla. It seems that March is trying to change its image with some wild weather being thrown at us. Well, the rain can rain as much or as little as it wants, 'cause we have plenty of beer here in the store. For those of you who were unable to attend our Beer Tasting on the 20th, we still have a few bottles left of the following:
Ommegang Abbey Ale
Ommegang Rare Vos
Boon Kriek
Cantillon Kriek
Saison DuPont
Allagash Reserve Double
Saison Imperiale
Duvel Golden Ale
Lost Abbey Red Barn Ale
Foret Organic Saison
Fantome Saison
Fantome Noel
Cantillon Iris (Vintage Lambic 2005)
Brouwerij Dupont Les Bons Veux
Brouwerij Deporef Signature Series Tomme Arthur Signature Ale
Gouden Carolus Grand Cru of the Emperor
Just to name a few. . .

We have also received in some new wines, one of which just received 90pts from WS! I won't tell you which one, you just have to come in and find out.
We also will be receiving some new wines in the next few weeks, stay tuned here for announcements.

Q Tonic is back in stock in singles, the 4pks should be in store this week. We are working on bringing in some other new tonics and mixers. As we get them in we'll post news here and email an announcement.

In other non related news, we just celebrated the store's second birthday! We plan on doing a bigger celebration later, again we'll keep you posted as plans progress.
We are very grateful that Walla Walla has received us with such open arms. We never tire of hearing " I am so glad that you guys are here, we needed something like this..." Really, it makes my day when we get praise like that. So thank you to all of you who have helped make this dream a reality and keep it alive everyday. We honestly could not do it without you.

Again with the blogging. . .

2008-02-11T12:29:00.001-08:00

So now that this is up and viewable for the entire world to read, I am going to put it out there. . .we are now making FRESH PASTA. Yes that is correct, I really am. I never promise something I can't deliver and now I am delivering on a promise I made when we opened.
We are making fresh tagliatelle right now and with some good fortune I hope to be making filled pastas soon. I have always said that we are going to grow this thing slowly and do it right. If it is not something I am proud of then I will not sell it, no matter what. I believe that you, our customers, have come to trust that we will always bring to you a high level of quality and service. I will never do anything to jeopardize that trust.
We are also making "sunday gravy". Now this is what people mean when they talk about that all day tomato sauce, that grandma used to make. This is the old east coast tomato sauce that you see Clemenza teaching Michael Corleone how to make. Rich, slightly sweet, with a big tomato flavor. This is not "marinara suace", and please don't call it that, it's offensive.
We are also offering hot food in store during these "colder" months. Menu changes daily, but always something tasty, fresh and hand made. We also have a few take away items that are made fresh and can easily be quickly reheated at home when you don't have the time but want something tasty and honest.

The Grocer's Bag take 1

2007-12-20T10:21:00.001-08:00

So this is a bit new for me, but I am going to forge ahead anyway. The Grocer's Bag is our way of communicating with you our loyal customers and supporters, without the constant email "updates". I don't know about you but I can barely get through my emails in a day, I really don't need any more and am guessing you don't either.
The Grocer's Bag will allow us to send out information about in store specials, fresh items that we are making and other little things that you might want to know about. The Grocer's Bag, as you might guess, will also give me a chance to iliterate about things that I think are relevant to our business and the world of food in general. I promise I won't get too preachy and the soap box will be only brought out when absolutely necesssary, no more than once a month. The Grocer's Bag will be updated weekly (don't hold me to this you know how I am), and will always have something useful. What could be useful? How about coupons for instore use. Or what about recipes? Well there will be something for everyone and if nothing else it gives me a place where I can REALLY talk your ear off, or your eyes out? I guess?.