The Soup - Tomato with Aged Balsamic

The Sandwich - THE REUBEN!

Meat Primo - Speck, Bleu D' Auvergne, Red Onion, & Arugula

Veggie Primo - Asparagus, Roasted Tomato, Fresh Chevre, & Arugula

France and Spain are on the weekend's itinerary! Bring Mom by Saturday from 2-4pm for a few sips and bites upstairs here in the Wine Department. We'll be tasting a crisp, bright and surprisingly textured Chardonnay from Spanish producer Otazu. Next we'll enjoy the Sorin Rose from France...dry, bright watermelon and strawberries sound good? Next will be the Otazu Premium Cuve - a classic, rustic red blend. We finish with a lovely Mas des Mas Corbiers. (Corbiers is the largest appellation in the Languedoc region of France. Carignan is the grape of choice down there.)

Together with Connie's expert cheese pairings, this promises to be quite a civilized affair.

See you Saturday!

You read that right - we now have Salumi Mole Salami in 1 lb. chubs. In fact, we'll be featuring a new, smaller size Salumi stick every quarter this year. We decided to start with the most popular one - Mole Salami. Next time you're in, ask for a taste and grab a couple. They won't be here long - the Mole never is.

See you at the store,
Pat

What's New on the Shelves
What's New in Wine (and Beer!)
What's New in Deli
Recipe: Mushroom Mac & Cheese with Brioche Crumbs

We used to do a monthly wine club and with each month’s wines, we included a recipe. We featured Vin Santo one month and a biscotti recipe was a natural addition. As you can gather by now, a traditional and simple recipe was in order. As a good son, I enrolled my father in the club and he took to this recipe – very similar to his Italian mother’s which wasn’t written down – and perfected it. As an engineer, be assured it has been tested hundreds of times and is perfectly accurate in every detail. Thanks, Dad!

Traditional Biscotti
½ cup melted, unsalted butter
2 cups granulated sugar
1 ½ Tbsp vanilla extract
(or 1 ½ Tbsp. anise extract or flavoring)
5 large eggs
5 cups all-purpose flour
3 Tbsp baking powder
½ tsp salt
1 cup blanched, toasted almonds

What's New in the Deli


What's New on the Shelves

What's New in Wine (and Beer)

Recipe: Oven Roasted Potatoes (vegetables)

What's New in the Deli


What's New on the Shelves


What's New in Wine


Recipe: Asparagus & Pancetta Risotto

What's New on the Shelves

What's New in the Deli

What's New in Wine

Recipe: Sage & Rosemary Pork Roast

In this issue:

What's New in the Deli

What's New on the Shelves

What's New in Wine

Recipe: Sage & Rosemary Pork Roast

What's New in the Deli

What's New on the Shelves

What's New in Wine

Recipe: Spring Green and Gorgonzola Pasta Salad