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| NOVEMBER 2010 • ISSUE NO. TEN | ||
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THIS MONTH • French Butter PAST NEWSLETTERS
February SHOP TALK We're running out of room!! WE CARRY B-RED Bakery |
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 Hospice DaysEvery 8th and 26th of every month 20% of all cheese sales are donated to support Victoria Hospice. | ||
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FRENCH BUTTER 
We have been waiting for months for these little French Butters to get back into the country. Let's just say we've created another addiction for ourselves and for some of our customers. Famed as an artisan French butter that is made mainly by hand from cow's milk. The village it comes from is among the two regions of France that produces AOC butters, in the small town of Echire, in the Poitou-Charentes region. This butter has a light texture, subtle salt, and a definite unique taste that will leave you craving more. We love it so much we ordered 200 of them!
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C-ONE UPCOMING EVENTS
Our tastings in our old location are turning out to be a great hit thanks to "our" fantastic sommeliers who put them on. The next two months are filling up quick however. If you're interested and it's full please let us know and we can add you to the waiting list. If we have enough interest we'll run a second class. Stay tuned for new classes in the New Year. And here's our updated wine tasting line-up:
November4 Vino from Spain with Ernest SOLD OUT 12 Tuscany & Piedmont Region Wines with Ernest SOLD OUT waiting list 25 Basics of Food & Wine Pairing with Britta December2 South of France
with Ernest SOLD OUT waiting list Interested in renting the space? Pleas inquire for details. | ||
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BOYAJIAN CITRUS OILS  Just in time for the baking season we got in some great pure citrus oils. They come in Lime, Orange and Lemon. You can use them in place of zest in sweet and savory dishes, or add them to practically any recipe for a citrus flavour. They are nothing like extracts and are all natural with no chemicals. It takes approximately 44 oranges, 66 lemons, or 80 limes to produce bottle a 1 once bottle of oil.
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GOCCE DI REGGIO BALSAMIC 
This balsamic is created using a select blend of the finest cooked must from grapes in the Reggio Emilia region of Italy. After harvest in late autumn when the sugar content of the the grapes is at their peak, they are pressed and the must is cooked slowly for hours over a moderate flame, creating a concentrated syrup like consistency. It is then aged for several years in a wooden cask, giving it a chance to develop character, aroma, and a robust and mature flavour. Gocce di Reggio balsamic is ideal for salads, grilled vegetables, served with blue cheese, and incredibly fun and tasty to try on ice cream. Curious? Come in and sample it
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NEW AND RECOMMENDED Here's a quick list of a few of our new and favourite products. | ||
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Charelli's Shop Hours | ||
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