We trust this letter finds you in a greatly encouraged mindset. News, as it ever has, goes two parts bad to one part good; and so it goes. Happily, people have chosen not to abandon restaurants even when it represents a sacrifice to splurge a little. We owe it to the faithful diner to offer some value with the luxury we provide. We hope this helps.
It is a foie foie better thing I do...
That's right Dickens fans you can't go wrong with the comfort food of kings. This month we want to feature a Bloc de Foie Gras from Fabrique Delices. Aside from salt and spices it is 100% solid prepared Foie Gras. Served with toasted brioche, this is the classic presentation of this delicacy. It is also available in medallion format. If you prefer to sauté this noble organ we now have mini 1 oz. IQF slices of raw foie from Rougié ready for the pan and perfect for "over the top" canapés or over topping tournedos Rossini.
The large and the small of it.
This is high season for Maple Syrup and along with gallons, we can offer you the extreme options of 1.7 oz individual serve mini bottles or the heroic 5 gallon Bag-in-a-box at a significant savings over the gallon format.
One potato
This is indeed the one and only potato dish we've ever considered carrying. These frozen individual servings of Gratin Dauphinois are from Belgium and made with cream and Gruyere cheese. The quality of the finished product is astonishing in presentation and taste.
Name your cocoa
This turns out to be a pretty personal preference but here are two we can heartily recommend: El Rey cocoa beans are grown in Venezuela, the mother lode of gourmet chocolate. Cocoa usually isn't processed from such prized "flavor beans", but if you got 'em flaunt 'em. Dagoba sources fair trade, organic, single varietal beans to produce one of the few non-alkalized (non-dutched) cocoa powders around.
Grain and Barley It
The world is figuring out that rich, wholesome grains are too good for animal feed. It's like fishermen who learned that throwing back the ugly monkfish was a dumb practice. This organic barley grown in Montana is hulled but not "pearled" leaving it with a firmer texture closer to farro or carnaroli rice. It gives soups even more body than typical pearled barley. Ever made a "Barlotto?"
Almond Joie
We are now carrying an almond flour that is similar to, but with different properties than our Mandelin blanched almond meal. The Pastry One almond flour is finer grained with a lower oil and moisture content making it the ideal ingredient for French macaroons while the Mandelin meal is best for cakes, frangipane etc...
Nuevo or Novella It's all new
Starting December 1st we will be receiving the first shipments of the first pressings of Laudemio di Fescobaldi and Capezzana "Nuovo". These prized Tuscan Estate Olive oils arrive at the same time as the first Sicilian press of Olio Verde "Novello." And why the Nuovo/Novello nomenclature for both "new" oils? Invite a Tuscan and Sicilian to dinner and find out.
Black is Back
Does black food make you thinner? Who cares? But we are happy to announce the return of the popular but elusive organic black garbanzo beans. At the same time we have secured a reliable source for Organic Black Quinoa to accompany the Red and White varietals we also carry.
Choc-A-Block
We are in possession of a large stock of El Rey Bucare 58% semi-sweet 3 kg. chocolate blocks. They were shipped in place of discs and we are able to sell them at a cost plus our shipping.
Prove Us Right/Prove Us Wrong
Sometimes you're smart. Sometimes you're lucky and then there is all that other stuff. We brought in a product line thinking it was not only interesting but tasted pretty good. We want to encourage you to try the Origami Wrappers, made solely of pure fruit and vegetables, spices and pectin. These sushi like wraps come in tomato, tomato/basil, carrot, barbecue, apple/cinnamon and mango.