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| JUN 2011 • ISSUE NO.THIRTEEN | ||
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THIS MONTH • Belvoir SHOP TALK Pulled Pork Sandwiches every Friday! Follow us:
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Cheese of the Month Club Cheese delivered to your doorstop every month? What could be better? The cheese always comes with a full description and suggested pairings. Interested in giving the gift of cheese? We'll provide a welcome letter for you to send or present to your lucky recipient outlining the delivery dates and other details. We ship on the 2nd Thursday of every month so you'll be prepared for the weekend. Please not that the Cheese of the Month prices do not include shipping. $50/month minimum of 3 months | ||
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BELVOIR
Belvoir is an fantastic new product to our store, just in time for summer. Not only do they have beautiful packaging, they taste delicious, and are free from additives. The company started in the 70's in the UK with a couple who started making cordials by infusing the fruits from their farm. Belvoir still infuses, presses, and cooks fresh flowers, fruits and spices and blends them with local spring water. | ||
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NOBLE VINEGAR AND MAPLE SYRUPS
We are excited about this new brand of handcrafted Maple Syrups and Vinegars. This small-batch producer offers 2 types of syrups, or tonics, as they call them, to liven up your your breakfast table or salad. The Noble line consists of two aged maple syrup and three vinegars( they call them tonics), each packaged in a heavy glass bottle topped with a thick white waxy seal. The packaging in itself is reason enough to try them out! They are beautiful. The delicious contents makes this an excellent host gift or even just a nice treat for the home. Noble Handcrafted works in collaboration with a small batch whisky distillery in New York, an artisan vinegar maker in Washington, and a rare spice producer in Europe. Their maple sugar comes from a heritage sugar shack in a maple orchard in Quebec. Noble Tonic 01 Noble Tonic 02 Noble Tonic 03 Noble Tonic 04 Noble Tonic 05 Want to read more about what goes into these works of art? Check out the pdf.
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BREAD AT CHARELLI'S
While Brad was gone for several months trying to find his own kitchen space Claudio Costi and his bakery Il Forno di Claudio provided us with his delicious ciabatta buns and foccacia as well as the best tasting grissini you'll eat on this side of the world. We tried convincing him to make baguettes for us but he said he wasn't French. During this time we enjoyed his breads and thankfully found a new addition to our products that we carry. Fast forward several months....and Brad is back, and we have Claudio! We're fully loaded now. You may have had his delicious bread and pastries at one of the many markets in Victoria, or had his bread at Zambri's when he worked there. Brad is a classically trained Chef that learned his amazing pastry skills under four time gold medal winner at the World Culinary Olympics, Chef George Wagner. During the week we carry his baguettes, and his loaves of artisan bread. On Saturdays our front counter is covered in his pastries, his baguettes, and his loaves.
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UPCOMING WINE TASTINGS We have a few wine tastings coming up this summer if you're interested. The rest of the schedule can be found on our website. June 16 July
14 July 28 August 18 |
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PALM ISLAND SALTS Palm Island premium salts are a new product to our store. Freshly harvested from the waters of Hawaii off the island of Molokai in the Pacific Ocean. Palm Island is made with no additives, and nothing artificial. It is then heated to remove impurities, as are the salts of many well-known brands such as Maldon and La Baleine. Rich in minerals and electrolytes and elements. Each type of salt has it's own health benefits, and is derived from a specific area that makes it's colour and flavour unique.
Red Gold- hand selected from Algea volcanic clay giving it a reddish colour. Great on vegetables, fish and poultry. White Silver- this is the base salt for the Palm Island blends. By itself it's delicate in texture and flavour. It's perfect for finishing.
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PEYCHAUDS BITTERS AND CLIVE'S LOUNGE
Into cocktails? Haven't had a chance to try bitters, but looking for an amazing new drink to have while sitting out on the deck? We asked Shawn Soole the head Mixologist at Clive's Classic Lounge for a recipe to incorporate the Peychauds bitters we sell. Traditional Sazerac 2 oz Rye (we use Alberta Premium, 100% Rye)
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NEW AND RECOMMENDED Here's a quick list of a few of our new and favourite products. Calender of Events: We've decided to post a calender on our website to keep you informed of what's happening food related happening in Victoria. We also will post events that we are participating in case you haven't got enough of your fix of the cheese chicks! If you have something to share about Victoria in the food and beverage world send us an email and we'll add it to our events. Feast of Fields: It was just announced this week that Feast of Fields will be held Marley Farms this year. Keep your calender free for Sunday, September 18 1-5pm. This is the annual rain or shine fundraiser event for FarmFolkCityFolk. It's an opportunity to try some of the islands best food, and drinks! |
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Charelli's Shop Hours | ||
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Black Lava- the salt gets its colour from coconut shell charcoal. It's known to be a digestive aid as well as an anti toxin. Fun to use as a finishing salt or for barbecuing. 
