Summer Wines, Local Fruits, Vegetables & Di Bruno Bros. Cheeses

Thursday July 26th 6 – 8pm $40. per person The event will be held at: 1730 Chestnut Street 2nd Floor To make reservations call 215-665-9220 x 237   It is our pleasure to present this elegant selection of white and rose wines from Winebow’s illustrious portfolio with an array of local tree fruits, berries, and
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L’Estornell Spanish Olives

For a limited time, the unique and delicious L’Estornell Spanish Olive set is on sale for only $19.99. These premium, hand-picked varietal olives are the finest examples from the provinces of Caceres, Aragon and Catalonia. The Manzanilla olives are greenish yellow with a crisp flesh and smoky finish. The Farga Aragon olives are brownish purple
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What’s the Beef?

What’s the best cut of beef ? How long do I cook it and at what temperature ? Should I grill it instead ? So many questions, with no one to ask….until now! Let me please introduce myself; my name is Chris Dougherty and I’m your Rittenhouse Neighborhood Butcher. There are so many long time
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A Glowing Customer Review!

” The wonderful woman who assisted me whose name I regret deeply that I can not call to mind was so kind and helpful that I got over my disappointment about the lack of availability of the most special cheese in the assortment I ordered. She checked with the team for recommendations helped me understand
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Yet another happy customer!

“I have always had good experiences with DiBruno Bros. both at the store on 9th street and ordering from home. I ordered olive oil about a month ago and had a phone call to say it wasn’t in stock would I like to wait or substitute another one. It was nice to have personal service
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Nueske’s Smoked Meats

Nueske’s Smokehouse Meats @ DiBruno Bros.Angelo Colavita, cheesemonger/hameater In 1882, approximately one whole century before the birth of your’s-truly, the Nueske family (pronounced NOO-skee) left their Prussian home for the village of Wittenberg, Wisconsin, bringing with them the old family methods for curing, spicing, and applewood-smoking meats. They built a smokehouse and fed themselves and
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Cheese from America’s Heartland

This month, we’re celebrating cheeses from the lush fields of Wisconsin. In fact, some of the finest cheeses come from the master cheesemakers in that region and we’re proud to showcase these top-tier products. Below are some of the cheeses we’re featuring: – Roth Kase’s Grand Cru Gruyere Surchoix: this is magnificent aged cheese you
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JERK CHICKEN

From the Drinker, Biddle and Wreath Food Demo on June 11th. Yield: 4 servings 2 lb. Chicken Wings, disjointed½ cup Caribbean jerk seasoning1cup orange juice½ cup soy sauceJuice of 2 limes 2 cinnamon sticks1 bunch scallion1 ea. Scotch Bonnet pepper1 small Spanish onion¼ cup sugar Combine ½ jerk seasoning with chicken and set aside.In food
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BABY BACK RIBS WITH BACKYARD BBQ SAUCE

From the Drinker, Biddle and Wreath Food Demo on June 11th. 1ea. 21/2-3lb baby back rib¼ cup sugar¼ cup old bay seasoning1tbsp. smoked paprika2cups BBQ sauce- recipe follows2cups brine for Pork ribs- recipe follows -Rinse rib with cold water and pat dry with clean towel! Combine sugar, old bay and smoked paprika to make dry
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Watermelon Mojito

From the Drinker, Biddle and Wreath Food Demo on June 11th. Yield: 1 Drink 2 Tbsp. Sugar cane Juice1 lime6 ea Mint leaves3 Tbsp. Watermelon + 2 ea small cubes2oz. good quality Rum4oz. Club SodaSugar cane Skewer- Optional Procedure- In large glass, muddle Sugar cane, ½ the lime, watermelon and mint until fully combined, Add
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