Besides being a star in Wallace & Gromit cartoons, Wensleydale has a great story. It’s made by a single creamery in Yorkshire, England that relies on a recipe from twelfth-century Cistercian monks.
Author: Di Bruno Bros.
All the Rage About Arctic Char
New to our Rittenhouse Seafood Pantheon, but not new to the Scandinavian holy trinity (see title), Arctic char is making quite a “splash” with customers. If you like salmon, or trout, or both, definitely check out this fish. Milder than wild salmon, but more flavorful than rainbow trout, this prehistoric-looking anadromous wonder is not only a low-mercury seafood, but an eco-friendly and environmentally sustainable one as well.
Customer Testimonial – Jesse’s Wedding
I am writing to express appreciation for the service that was offered to my wife and I by members of your catering staff and in particular by Nicole Shatzel. Our wedding was on July 17th, however, our interaction with Nicole began last October when she began helping us plan our event. From the start Nicole
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Beer and Cheese Recap: Cigar City Jai Alai
Last night we tried something a little different for Happy Hour...gotta keep those regulars on their toes! Instead of pairing three cheeses with three beers, we paired three cheeses with one beer. Using Cigar City's Jai Alai, we explored how one style of beer reacts differently to different styles of cheese. Forcing ourselves to think outside the box, we discovered some successful pairings in places we least expected to find them.
Pecorino di Pienza: The New Cocktail Cheese
I started back to work this week after summer vacation, and believe me when I say: Grrrl needed a martini. That put me in the market for an after-work cheese, something strong enough to stand up to gin. Enter Pecorino di Pienza, a Tuscan sheep’s milk cheese that loves olives, cured meats, and, oh yes, martinis.
Beer and Cheese Recap: Nodding Head
Many thanks to Gordon and Curt from Nodding Head Brewery for bringing three outstanding beers to play with. Of course, they seem to find themselves here every Wednesday night, regardless of brewery, so the only real difference is that they now stood on the other side of the counter. Anyway, onto the pairings.
Customer Testimonial – Annemarie
Thank you so much for all you did to make our event a great success. Andy and Joe were wonderful (no surprise). These guys are not just caterers - they are intelligent, well-spoken and interesting people - and helpful in so many ways above and beyond the call. Example: we were having an audio-visual issue and Andy jumped right in and helped figure it out.
Hunter Fike, Cheesemonger
Hometown: Philly Years at Di Bruno Bros.: 14 Fave cheese of the moment: Anton’s Red Love. It’s a washed-rind, brie-style cheese from Germany, and it’s made by a guy named Anton. He named the cheese after his wife, who is a redhead. Pair it with a Riesling, and you have to spread it on Faragalli’s
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ACS Travelogue: Day 4
Day four in Seattle was all about repeating to myself "I am not worthy, I am not worthy..." Our first class was a charcuterie tasting with the following quartet: Herb Eckhouse of La Quercia in Iowa, Christiano Creminelli of Creminelli Fine Meats in Utah, Paul Bertolli of Fra'Mani in California, and Armandino Batali from Salumi Artisan Cured Meats here in Seattle.
ACS Travelogue: Day 3
We kicked off the days festivities with our annual town hall meeting. A lively, informative session monitored by Steven Jenkins, we discussed and debated raw milk cheese and regulations, information availability, shipping strains and how to define terms like "farmhouse," "artisan" and "handmade." And you thought the ACS was all fun and games...