Archives: Newsletter

In times like these it is nice to say we have new low prices on a product!  Callebaut is a great value; it works well in many applications and is cost effective to boot.  As the authorized distributor for Callebaut in the Midwest, we are able to procure the best price and the highest qualityContinue Reading

Set against the foothills of the Pyrenees Mountains and the craggy coast of the jewel-toned Mediterranean Ocean, sits the beautiful Languedoc town of Banyuls Sur Mer. As one of the southern most cities of a province that shares its border with Spain; Banyuls Sur Mer belongs to French Catalan country.  For centuries Banyuls Sur Mer wasContinue Reading

We have been looking into purchasing fresh pork, and it has been an adventure.  The result of the process has been that we have chosen to work with Eden Farms, a farmer owned Cooperative in Iowa.  Many of you were able to meet a few of the farmers from Eden Farms at the warehouse party,Continue Reading

Aztecs believed that wisdom and power came from eating the fruit of the cocoa tree, and that it had nourishing, fortifying, and even aphrodisiac qualities. Chocolate may well have all of these attributes, but most importantly it makes you feel good and it tastes good.  Chocolates vary greatly and can present a multiplicity of flavors. Continue Reading

  Families in Modena and Reggio Emilia really do start balsamic for their children when they are born.  One producer we recently visited had two batteries in the front of the factory (Acetaia) of brand new barrels for the owner’s newborn children.  As the story goes, balsamic is started for the children to enjoy whenContinue Reading

In the food world, January gives us a chance to catch our breath, to recover from the bacchanalian revelry of the holiday season. You may find your palate yearning to reject the richness of December, and replace it with foods of humbler origin. Bitter greens, legumes, farro, roasted root vegetables, and homemade stocks, soups andContinue Reading

This has been a super popular cheese this season.  We just ordered more to satisfy supply.  This cheese is only around for a few months, so get it while you can. Inspired by the Swiss Vacherin d’Or, this cheese is made from autumnal raw cow’s milk and aged for just 60 days. Each 12-oz. wheelContinue Reading

To finish the triptych on truffles, I will relay what I learned from Luigi about ripeness.  As I said last week, the shape of a truffle has little to do with the maturity or the ripeness.  A truffle will realize its full size in 2-3 days, but the ripening process can take anywhere from 2-4Continue Reading

As Luigi explained to me, with great enthusiasm, mushrooms are amazing!  There are three types of mushroom: the pathonogenic, the saprophyte, and the symbiotic.  The pathonogenic, kill the host and generally are not edible.  The saprophyte mushrooms feed on decay; they digest the medium on which they grow.  These mushrooms can be farmed in manContinue Reading

There are so many things to know about finding truffles and most if the information rests with people.  It is a tradition passed along from person to person.  I remember clearly a friend, who wanted to go hunt mushrooms with me, on a specific date and at a specific time.  She was busy and sheContinue Reading