June 14, 2017 - Father's Day Weekend
Ed here with more news from the Mediterranean! Well, some of you may have noticed, and most of you probably didn't believe it- but I just returned from a ten day vacation in Bordeaux, St. Emilion, and Paris, France. While seeking out the next great vintage, it was tasting after tasting, winery after winery, dinner after dinner...work, work, work- but SOMEONE had to do it. (And I'm so glad I got the assignment!)
We would like to congratulate our own Chef Nick Perrone on being featured in an interview in last Sunday's Telegram. Nick's hard work, talent, and creativity have allowed us to surprise you with so many great tasting delights over the past ten years. Click Here to read interview.
Before I go on too long, a reminder: This Sunday, June 18th, is Father's Day. And you know that more than a tie, more than socks, more even than a new umbrella, what dad wants is probably something memorable to eat and drink on his special day. (I'm leaning toward something to put on the grill, and a fine bottle of wine.)
Wine manager Joey Hersh has selected some great wines for pairing with these meals. Be sure to visit with Joey this Saturday (6/17) from Noon-3PM to try those and more.
Cheesemeister Greg has four cheeses for your current enjoyment:
From Maplebrook Farms in Bennington, VT; Fresh Mozzarella Ovalines. These 4 ounce delights are made from Vermont cow's milk, using vegetarian rennet. Combine with heirloom tomatoes to make the finest seasonal caprese.
Also from Maplebrook Farm- handmade Burrata- a cream filled cheese within a cheese. Great in everything from antipasto to dessert, this cheese is made my Master cheese maker, Domenico Marchitelli of Puglia, Italy.
Alta Langha Robbiola Bosina from Northern Italy. This creamy blend of cow's and sheep's milk pairs with Merlot or even Sauvignon Blanc. (I like it on grainy crackers, along with a dollop of Sriracha Ginger Lime dip.)
Also from Italy, comes Alta Langha Camembert. A combination of goats, cows, and sheep's milk, it has a straw colored rind, and milky center. Enjoy it at room temperature, when it's sweet floral notes and mushroom finish can be enhanced by a crisp white wine, or champagne.
I'd like to take this opportunity to wish my fellow dads out there a Happy Father's Day. Hope to see you all soon. And, as always, thanks for shopping with us.