Chef Bob would like me to inform everyone that he has created a delicious new offering in the Shelburne Gourmet’s cold food case. Mozzarella En Carozza is a simple yet satisfying treat made by taking two rounds of bread, filling them with fresh mozzarella and basil, breading them further, and then deep frying. See, I told you it was simple. But it is also so darn good. It will be a frequent feature in our cold case. Come try one.
Si Jaama,
Kyle
Ever screw up big time with the spouse and at the same time only have three bucks in your pocket? Well, worry no longer. Now you can come to the store and pick up a beautiful Bisty Bouquets. These miniature bouquets are perfect for any occasion and won’t break the bank, only $2.50 each!
A bentost,
Kyle
Hey people. I just posted another of Chef Bob’s yummy creations. The latest recipe is for Winter Vegetable Bean Soup with Chorizo. It’s great for the cold weather that is right around the corner. Check it out on our “recipes” page.
Sudie,
Kyle
Ever sit at home and wonder what scrumptious delights are being prepared in our Deli’s hotcase? Well, if so, now you can check it out online before heading down to the store. On the blog menu to the right, you will see a link for “Deli Hotcase Daily Menu.” Click on that link and you will see what’s being cooked today. The day’s menu is usually posted by 10am that day.
Tautugniagmigikpin,
Kyle
The sweet nectar of fermented grapes will be flowing this Saturday, the 27th! Come down to the store and enjoy some free tastings of delicious wines. The tasting will start at 2pm and go until 6pm. Hope to see you there!
Tukate,
Kyle
Now that the Fall colors are slowly approaching, Shelburne Supermarket is adding some color too!
We will now be making homemade scones and muffins. Didn’t we always? Well, yes and no. The batter was provided to us from a local baker and we added the ‘flavors.’ Starting October 1st, we will be making our own batter ad well. So keep your eyes open for some yummy treats and please let us know what you think.
Soups are back! Now that the days are getting a little cooler, please come and try some of our soups. We have Butternut Squash and Roasted Onion & Garlic, just to name a couple. They are sure to keep your insides warm as it cools off.
Wednesday is ‘Chef Bob’s Pasta Day’ (not to be confused with ‘Prince Spaghetti Day’). Chef Bob will be tempting us with his homemade pastas. From homemade linguine to raviolis, to anything else his creative mind comes up with. Who knows, maybe it’ll become a regular thing!
So please, come visit us at the Shelburne Gourmet and see (rather, taste) what we have in store for you.
We look forward to seeing you.
Hooray! The Honey Crisp Apples have arrived from Steven’s Orchard! This is probably my favorite time of year, speaking from an apple-consuming point of view. Seriously, sometimes I wish that I had never had one, because they cause me to spend the rest of the year waiting for them to come back. In my opinion, no other apples compare.
Perhaps I am being a bit over-dramatic? Who’s to say? Either way, you should really come try one. You won’t regret it!
Permisi,
Kyle
Consider Bardwell Farm is located in West Pawlet, Vermont, and specializes in Artisanal and Farmstead Cheeses. We are now carrying three delicious cheeses from this farm.
Manchester is an aged raw goat milk Tomme. It is nutty with an earthy, rustic bite. The rind of Manchester is washed and the cheese is aged up to six months. The combination produces a sweet, rich, buttery, dense, nutty, delicious cheese. 2008 ACS Award Winner!
Dorset is made from raw Jersey milk and also has a washed rind. This cheese is formed in baskets and has a yellow velvety interior thanks to the milk of those exclusively grass-fed cows at the Jersey Girl Farm. Dorset is aged three to six months and has a complex, natural flavor with deep rich hints of what the cheese world likes to call ‘meatiness.’ 2008 ACS Award Winner!
Rupert is an aged, raw Jersey Girl milk inspired by the great European Alpine Cheeses. Reminiscent of Gruyere or Comte, these 25 pound mega-wheels are aged a minimum of six months, which contributes to their sharpness and complexity that will increase with more age.
If you would like more information on these cheeses, stop by and speak to our resident expert, Jenn. If you are interested in learning more about Consider Bardwell Farm, you can visit their website here.
Do Pobachennya,
Kyle
Chef Bob has added a couple new recipes to our recipe section on the blog. The first is for Fall Apple & Walnut Salad, a delicious autumn salad. The second is for the ever-favorite Butternut Squash Bisque. Enjoy!
Namlala unono,
Kyle
Our own cheese expert Jenn Norz, was on hand for the opening of one of Jasper Hill Farm’s new impressive cheese aging vaults, known as the Cellars at Jasper Hill. The Cellars are an impressive facility encompassing over 22,000 square feet of area in which to accommodate the aging of up to two million pounds of cheese in a single year.
Each vault, or cave, contains a variety of cheeses, many of which we offer here at our store. Some of the delicious varieties include Jasper Hill Winninere, Jasper Hill Bailey Hazen, and Cloth-bound Cheddar. Let me tell you from firsthand experience, the chedder is amazing. Come try a wedge!
