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The Shoulder Season: that period when spring is nearly here but winter hasn’t quite passed completely. We’re tired of hearty winter meals but the spring veggies haven’t yet arrived at the grocery store. It’s a betwixt and between time, and we’re all a little itchy to shake off the winter blahs! One way to perk
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The Shoulder Season: that period when spring is nearly here but winter hasn’t quite passed completely. We’re tired of hearty winter meals but the spring veggies haven’t yet arrived at the grocery store. It’s a betwixt and between time, and we’re all a little itchy to shake off the winter blahs! One way to perk
[0 clicks] | Post tagged as wine
Pinot noir may be the world's most persnickety grape: it’s fussy about where it's grown, temperamental about being handled, and maddeningly easy to ruin. Yet winemakers around the world are seduced by this noble grape, driven to make wine that embodies its silky, lusty charms. From Burgundy to California, from Oregon t
[0 clicks] | Post tagged as wine
Be sure to drop by the shop on Friday, February 26th, when our good friend Dickie Mallison from Galaxy Wine will be here to share samples of wines from three of his favorite Piedmont producers. From 4:30 to 6:30pm, he'll be offering the Marchesi di Gresy Nebbi
[1 click] | Post tagged as wine, cheese
Fino, amontillado, olorosso: the names roll sensuously off the tongue and sing of alluring, exotic nights, but do you know what they mean? Sherry, the unique fortified wine from southern Spain, is sometimes maligned as an overly sweet, cloying wine (suitable only for serving with tea cakes or
[0 clicks] | Post tagged as wine, cheese, dessert
Drop by the shop on Friday, February 12th for a little Valentine’s Day inspiration! Ken Hoyt from Willamette Valley Confections will be sharing tastes of his chocolate & hazelnut delights, and Theresa Hannam from Triage Wines will be pouring samples of lovely wines she enjoys with chocolates. We’ll have s
[0 clicks] | Post tagged as wine, chocolate
Late winter is a great time for the comfort of a gratin, for the satisfaction of tender roasted vegetables topped with cheese and breadcrumbs. In this one, the sweet fennel bulb sits in happy contrast to the slight bitterness of endive; the mild creaminess of gorgonzola dolce is set off by the crunch of the breadcrumbs.
[0 clicks] | Post tagged as cheese
Kick the winter doldrums by dropping by the shop on Friday, February 5th, for a taste of some absolutely lovely wines. Emily Freiler from Bergström Winery will be here pouring samples of the 2008 Old Stones Chardonnay, the 2007 Cumberland Reserve Pinto N
[0 clicks] | Post tagged as wine, cheese
So many beers, so little time: that's life in Beervana! Our selection of beer at the shop is not large, but we think it offers a range of tasty, unique beverages that are great with food -- especially cheese! Some you may have tasted before, and some may be new to you. If you're in the mood for a little hops and barley a
[0 clicks] | Post tagged as cheese, beer
Our DIY Cheesemakers Group meets again on Wednesday, January 20th at 6:30pm. David Bleckmann will demonstrate making Feta and discuss home cheesemaking techniques and working with curd. These meetings are a great opportunity for people who are interested in making cheese to talk with like-minded folks and exchange ideas,
[0 clicks] | Post tagged as wine, cheese
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