Smoked Salmon

by Mike Ferraiolo Smoked salmon has been pleasing palates for thousands of years. Despite its present day position atop the culinary pedestal, it was actually a pretty mundane meal up until the 20th century. In the States, it was very much a staple of the Colonial diet, right along side salted pork and wheat. In
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Does Cheese Go Bad?

Are you gearing up for festive gatherings where cheese plates will play a starring role? To help make your cheese shopping the most joyous experience, we’ve put together this quick guide on buying, serving, and storing artisanal cheeses. Planning Ahead – Early Bird Gets The Cheese Our cheese counters are stocked with a dizzying array of
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“The Customer is Always Right"

by Curtis Rosengrant This is one of the more misinterpreted and under-utilized notions in the retail world. It is a phrase inspired by the belief that all steps humanly possible should be taken to make the customer feel appreciated. Their every need should be tended to and their special request met with an enthusiastic response.
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Gegenbauer Vinegars

by Hunter Fike There are myriad artisans that strive to establish a reputation of small-production foods of exemplary standing. There are fewer, still, who upon obtaining recognition can increase supply without sacrificing quality. One such producer is Erwin M. Gegenbauer Jr. The Gegenbauer company was founded in 1929 in Vienna, Austria. For sixty years, they
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Cheese for Chardonnay

by Joe Colosi The warmer seasons are fast upon us, and a chilled white wine in the sunlight is just the thing to make the most of the weather. Chardonnay fits the bill, especially with an accompanying cheese. As usual, Hunter and I sampled two bottles, one Chardonnay from California, the other from Burgundy, in
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Cheese Plate of the Week April 16th, 2008

Ardrahan: Cow Milk, County Cork, Ireland-The history of Ardrahan cheese begins in 1925 with the establishment of the Lullaby Milk Company. Their herd of pedigree Frieshians routinely gave award-winning milk Ireland throughout the 20th century. However as competition from larger milk companies grew, the Lullaby Milk Company was forced to find alternative profit sources. In
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Capicola, Capocollo, Coppa, Ham-Capocollo: How can you cope?

By Joseph Colosi The names of Italian cured meats are notoriously unstable when it comes to their pronunciation. When there are so many different varieties of meats due to regional styles, it’s easy to see where “gabagoo” came from. At Di Bruno Brothers, we have heard nearly every possible form of these words, from super-sausage
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