We hope you’ve been following along as we journey through the cuisines of different cultures. We’ve finally arrived in France, a culture renowned for its food. Where do we begin? At breakfast, of course. And no French breakfast would be complete without a selection of fruit preserves from Bonne Maman.
BREAKFAST IN PARIS
The traditional Parisian breakfast will commence with a bread item, perhaps a toasted brioche tartine with cultured butter and wildflower honey. Add to that a warm croissant and an espresso with a dash of milk. Your choice of jam will determine the character of your meal. A tablespoon of Bonne Maman’s Lemon Curd will transform your buttered tartine into a smooth, rich treat you’ll need to close your eyes to savor properly. A dollop of their Raspberry or Apricot Preserves applied to the croissant, on the other hand, will provide a jolt of sweetness that will contrast nicely with each sip of espresso.
IT'S NOT A JAM. IT'S A "PRESERVE."
According to… Read More
Perhaps one of our very favorite cuisines, French fare just cannot be beat. With the most incredible array of creamy, sharp, buttery, and earthy cheeses; the most exquisite robust, sweet, and bubbly wine (and Champagne); delightful cured ham, the best breads, flaky and decadent pastries, and so, so much more, the country offers more deliciousness than we could even begin to put into words. This week, we’ll be celebrating France with just a few of our most-loved items too. From Bayonne de Jambon to Croque Monsiers to Beillevaire Comte, we’ll have in-store tastings all week long plus special pricing on some select French items too.
This sandwich is the French version of the American grilled cheese but with French ham. And dare we say, it's way better? Creamy and melty Gruyere cheese paired with the salty ham, sandwiched in perfectly buttery grilled bread - it's heaven. You can find these delicious beauties in our deli case most days too!
Try our version in… Read More
You might be accustomed to the tangy contrast cranberry sauce can bring to a plate of turkey and rosemary potatoes, or the way a tablespoon of sweet pickle relish can enhance the flavor of a hot link. In the United States though, we’ve only glimpsed at the potential of relish and chutney pairings with savory dishes. That’s why we’re featuring Scotland’s Mackays chutneys and preserves this month. This is your chance to experience a culinary tradition that began in the Scottish lowlands two hundred years ago.
According to legend, on a stormy night in the 18th century, rough seas forced a Spanish shipping vessel to drop anchor off the shore of Dundee, a port town on the north bank of the Firth of Tay. The ship carried bitter oranges, ripened in the sun of Seville.
A local grocer brought a case of the oranges home to his wife, who, finding their flavor too harsh for standard use, boiled them in sugar water and created the first iteration of an iconic recipe: Dundee… Read More
When it comes to planning the perfect party appetizer that allows guests to nibble and mingle, there's one spread that generally ranks supreme. Everyone loves it - even if they've never heard the proper name for it.
We know it sounds rather fancy - especially if you're not a regular connoisseur of it. But, it's basically just a selection of cured meats with accompaniments of cheese, olives, crackers or crusty bread, and a sweet little something like preserves, chutney, or jam. Some charcuterie boards include almonds too while the more antipasti style will often include roasted red peppers and artichoke hearts alongside the salty meats and cheeses.
So how does one build a great charcuterie board? Well, that's a loaded question - and can involve some trial and error, depending on your guest's taste preferences. But we're giving you a summarized "how-to" guide of sorts on the delicious party app. Because it's great for everything from fancy cocktail attire soirees to… Read More
Charcuterie Challenge Rules + Prizes listed below...
(contest runs through October 7, 2018)
In our humble opinion, charcuterie = life. We're kinda obsessed with a giant board topped with prosciutto, salami, Pâté...and of course, the oh-so-necessary add-on of cheese - sharp, creamy, crumbly, and firm. Add to the charcuterie and cheese some crusty bread or crunchy sea salt crackers and you have the perfect vessel for the meaty and cheesy goodness. If you're a serious charcuterie connoisseur though, it won't stop there...
Add something sweet to off set the sharp and salty cured meats and cheeses like Orange Blossom honey, fig jam, or a chunky chutney. And if you've got the urge to really impress, go on ahead and top off all of the above with a little something extra like briney olives or buttery marcona almonds.
Oh yes, charcuterie is just about as divine as it gets. And it's not necessary time consuming either. With some knowledge or friendly help in the cheese/deli… Read More
Football season has begun and with it means parties complete with burgers, beer, and Buffalo chicken wings.
Because a fantastic spread of indulgences can make winning that much better...and losing a little more tolerable (strong emphasis on a little). Whether you're hosting or you're contributing to a potluck party, you shouldn't have to stress over cooking - leave all that stress and nail-biting for the game!
That's why we're helping you out with 4 easy, tried and true recipes for College Football Saturdays and NFL Sunday and Monday. One recipe for each quarter...and beers for all at halftime!
1st Quarter: Our Own Homemade Guacamole - Yes, this one is a "cheat." But a really, really good cheat. Our delightfully chunky and flavorful guacamole is made fresh everyday in our kitchens using perfectly ripe avocados, cilantro, onion, and tomato. Serve it in a pretty bowl and pair with your favorite tortilla chips and your friends will never know you didn't make it! Or - get extra… Read More
Every Fall, we celebrate culinary traditions from a few of our favorite counties. This week, we’re admiring Scotland - a country known for its amazing landscape but often forgotten about when it comes to its delicious food.
From tasty cheddar cheeses like Orkney Smokey Red Cheddar to delectable chutneys like MacKays caramelized red onion chutney to savory snacks like Mackie’s Potato crisps, we have a diverse selection of Scotland’s best…
We also have the famed and seafood lover praised Loch Etive Steelhead Trout imported directly from Scotland. You’ve never enjoyed trout quite like this before. It will make for one memorable fish dinner, we assure you.
Loch Etive (Loch means “lake” in Scottish, in case you were wondering) is in Northern Argyll on the west coast of Scotland. Loch Etive Steelhead Trout are raised in this very remote, pristine environment with pure waters and fast-flowing currents. High in Omega-3 oils, the sashimi-grade trout is suited for all… Read More
When world travel is desired and yet an impossible feat, there’s one solution: take a trip through taste. For the next month, we’ll be highlighting food and drink selections from a few countries where we believe cuisine ranks supreme. First on the list: Spain. From authentic Spanish Sangria to incredible cheese and charcuterie items like 1-year aged Mitica Manchego, Jamón Serrano, Ibercio Chorizo, and Orange Blossom Honey for a little something sweet, Spain is as delicious as it is beautiful.
Authentic Spanish Sangria
Perfectly sweet and oh-so easy to sip no matter what time of year, this refreshing Spanish wine cocktail is an easy entertaining staple. Make it in less than 15 minutes and store in the fridge until ready to serve. We must add, we tried numerous recipes before we nailed it. You can score that recipe here.
Imported Spanish Charcuterie, Cheese, and Accompaniments
Just imported from Spain and in stores now - seriously special handcrafted Spanish… Read More
Sweet dreams are made of (Manchego) cheese. Queso Manchego is produced in the La Mancha region of Spain, which is also home to Don Quixote. It is made from unpasteurized sheep's milk and is one of the popular sheep's milk cheeses from Spain.
Did you know...the unique pattern on Manchego's rind honors a time when the cheese was wrapped in sheets of woven esparto grass? Pretty cool little tidbit for all you cheese lovers...
Authentic queso manchego is only made from the Manchego sheep's milk. Manchego cheese is made from both pasteurized and unpasteurized milk. The farmhouse version is produced from unpasteurized milk while the industrial version is produced from pasteurized milk.
A buttery texture with a sweet, lingering flavor, manchego cheese is quite delicious on its own but we recommend pairing it with Mitica Orange Blossom Honey and some lightly salted crackers for a heavenly sweet and savory treat.
Or if you really want to take it to the next level, consider adding… Read More
Ah, Fall. A time of apples, sweet potatoes, cinnamon brooms, and of course, that arguably overrated pumpkin flavored everything craze. It's also a time for football tailgating and watching parties, complete with buffalo wings, chips and guacamole, and drinks for all.
One easy and always delicious drink enjoyed by the masses? Sangria. It has all the Fall "feels" with its red wine and Brandy base and assortment of apples and citrus fruit. It's perfect for gatherings big and small - from those football watching gatherings to intimate dinner parties, it's easy to make in large quantities and goes down quite nicely too.
Here's our recipe for Traditional Spanish Sangria.
2 bottles chilled dry red wine
1 cup Brandy
1 cup freshly squeeze orange juice
2 Gala or Fuji apples, diced
2 oranges, sliced
3 limes, sliced
1 lemon, sliced
1/2 cup fine granulated sugar
2 cups cold club soda
2 cinnamon sticks
Extra orange and lime slices for… Read More