May Events:
Cured is giving you the bird every Thursday. A roasted bird that is. Our first birds went out March 28th each, and each Thursday from here on out our chefs are going to cook up a dozen organic Petaluma chickens along with a big ol dish of duck fat roasted potatoes. We’re even going ahead and selecting a weekly bottle of white or red wine to pair perfectly with the roasted chicken and rounding the meal out with a bag of organic salad greens from Oxford Gardens with a house made seasonal vinaigrette. All you have to do is keep from eating your delicious dinner on the drive home. $15 for the chicken and potatoes. $40 with the paired wine and salad.
Saturday May 11: Tender Belly Bacon and Frank Tasting.1-4 pm. Tender Belly was started by two brothers, Shannon and Erik Duffy who simply love pork. In 2010, following a love for good, pure, clean food and making the simple things, extraordinary they ventured into the world of pig business and started Tender Belly. They focus on heritage breed Berkshire pigs, paying the utmost attention to the well-being of the animals. The animals live a stress-free life with plenty of open space to roam and exercise. This freedom promotes exquisite intramuscular marbling. Erik and Shannon also understand that the choice of diet influences the taste of our pork; which is why their pigs are fed an all-natural 100% vegetarian diet. The result: The most unreal bacon and “hot dogs” (they almost need a different name and category as they are just too good to be classified as a hot dog) you have ever tasted. Tender Belly will be with us from 1-4 on Saturday tasting their delicious pork goodies.
Saturday May 18th: Olive Oil with Steve Lewis: 1-4 pm: Have you ever felt overwhelmed staring at a wall of olive oils, wondering what the differences are between different countries, producers and olive varietals? You’re not alone. The world of olive oil is vast and can be intimidating, which is why we are excited to have Steve Lewis with us on Saturday. Several years back, Steve Lewis, a well-known Italian Wine Importer, began to expand his portfolio to include olive oil. During his travels through Spain and Italy, he continued to happen upon small, family run, boutique olive oil producers that were creating oils on par with fine wines. Steve will be with us from 1-4 on Saturday to answer any and every question you may have concerning olive oil, meanwhile tasting his delicious imports.
Friday May 31st: 1:30-4:30 pm. Rogue River Creamery In The House. Rogue Creamery's cheesemaking roots go all the way back to the 1930s when Tom Vella (father to renown cheesemaker Ig Vella) decided to open a Southern Oregon creamery in the middle of the depression. They successfully grew their business over the next 70 years, helping to establish American artisanal cheesemaking in the US. Rogue Creamery really made its mark at the World Cheese Awards in 2003. This competition is annually held in London and long dominated by the English classics. However, Rogue River Blue snuck in and won the title of the Worlds Best Blue Cheese title, heralding the first time a United States cheese beat out the long-standing international classics, Roquefort and Stilton. We are excited to have Chelsea Faris from Rogue River with us on Friday from 1:30-4:30, tasting their line-up of mouthwatering cheeses and representing this beacon of American farmstead cheesemaking.
Guest Cheesemonger Jonathan Richardson: Saturday June 1st from 11-3. For many of you loyal customers, we need to simply utter the word Challerhocker and your mouths instinctively begin to water. And for good reason. It is that rich, salty, nutty, fruity, sweet, crunchy, grassy depth of flavor that makes this cheese so unique and utterly additive. Translating to ''sitting in the cellar'', Challerhocker is washed in wine and spices and then aged for a minimum of 10 months, providing remarkable depth of flavor in this firm yet creamy cheese. Nufenen is named for an Alpine pass in eastern Switzerland and is produced by a cooperative of 22 dairies. Its savory flavors are typical of Swiss mountain cheese – brown butter, fresh bread and roasted nuts. Nufenen is superbly balanced and utterly delicious. Chiriboga is a little less known, perhaps because of its blueness, perhaps because our staff often takes the majority of each wheel home to enjoy themselves because it is just that good. Chiriboga Blue arrives to us from Bavaria where an Ecuadorian relocated for love and cheesemaking. Arturo Chiriboga makes this cheese with raw cow’s milk at the Obere-Muehl dairy cooperative. With a fudgy texture and rich mascarpone-like flavor this Alpine blue is creamy and decadent while still maintaining bright, fresh, tangy flavors. On Saturday we are excited to welcome Jonathan Richardson, the cheese importer for these three gems, to join us behind our cheese counter as a guest monger for the afternoon. Come on by, treat yourself to a taste of these cheeses, and pick Jonathan’s brain about the intricacies of Alpine cheeses.
Don't forget FREE Tuesday night wine tastings at the shop from 4-7. It's a great way to taste new wines and explore some of our unique varietals.
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