The Soup:Asparagus & Arborio Rice with Fra' Mani Pancetta!

The Sandwich: Hickory Smoked Turkey, with Applewood Smoked Cheddar, Aioli, Roma Tomato, and Arugula!

Meat Primo: Hot Sopressata, Mama Lil's Peppers, Ricotta, and Italian Parsley.

Veggie Primo:Fresh Pesto, Red & Yellow Bell Peppers, Crumbled Feta, and Wild Arugula.

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

This Saturday, May 12th, is the first in a series of tastings with local distributor Noble Wines. They are big supporters of the Seattle Cheese Festival and we like that. From 2-4pm upstairs in our Wine and Beer Department, we'll taste Italian wines from the top of the boot to the heel. We start with Kris Pinot Grigio then move on to the Argiolas Perdera - made from the unique and rare Monica grape in Sardegna. Next, we head back up north for the San Polo Rubio (mostly a Sangiovese). We finish with a perennial favorite around here: the Allegrini Palazzo della Torre which is a nice blend of Veronese grapes.

Be certain Connie will pair these with perfect cheeses. See you at the store!

Pat

First on the docket is the Seattle Cheese Festival! It's May 19th and 20th here at the Pike Place Market. It's our 8th year as host and we're pumped to be welcoming you all and all the cheese makers back to Seattle for this great event. As ever, you will taste hundreds of cheeses, learn how to make mozzarella and burrata (from our very own Shane Wahlund), watch and learn from local renowned chefs as they prepare amazing dishes with cheese. You'll taste wines from all over in our Wine Garden and you will learn, in detail, facets of the cheese business only gleaned from our remarkable Seminars. All the info and details are online, of course, at http://www.seattlecheesefestival.com/

Don't forget to check out the winning Mac-n-Cheese recipe at the site as well!

You might ask yourself, "Self, how do I win friends and influence people?"
Answer: "Big Bottles of La Mascaronne French Rose"

We only have a few of these guys left and they are priced to move in advance of the spectacular weather we will have shortly.

Hurry in before the staff grabs it all!

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