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|February 2010 • ISSUE NO. EIGHT|
• C-One: Wine Series
It's getting lighter and brighter: Sun Wing Tomatoes are on the way - look for them mid-march.
Fol Epi Breads
Every 8th and 26th of every month 20% of all cheese sales are donated to support Victoria Hospice.
C-ONE TASTING ROOM: WINE SERIES
This is going to be good. We're so happy with how the renovations turned out, and we can't wait to get in there and start our gastronomical explorations. (Ok, that also sounds a bit like invasive surgery - but you know what we mean.) The first thing we've got lined up is a wine tasting series led by Ernest Sargent of Fiasco Wines. Ernest is Certified ISG Sommelier and Spanish Wine Educator who has been involved with wine for over 30 years. He's previously conducted seminars at Everything Wine. Many of you will remember how small our original space was - it may be completely renovated, but it's still intimate, meaning these will be very personal and interactive classes. The wine tastings will kick off in March with sparkling wine from around the world. Here's the schedule:
GOURMET BY SALLY RAE
We have a new cookbook in our shop that we're pretty excited about. Denman Island chef Sally Rae Dycke is the author of the popular "Gourmet by Sally Rae" food column that's published monthly in the local island newspaper. Attentive to both the local seasons and ingredients, her writing and recipes are personal, down-to-earth and inspiring, and she's now collected 66 of her articles in a wonderful book that takes you month-to-month trough a very tasty year of food. We really think you'll enjoy it. Reviews and the table of contents are on her site.
GOODS FROM STAGE RESTAURANT
Fernwood's Stage is a true foodie's restaurant and we're really pleased to be able to offer you a couple of their delectable creations. We're now carrying their preserved lemons, and their duck confit. A tradional Moroccan ingredient, preserved lemons are pickled in salt and their own juice, and are perfect for tagines and lovely in couscous. They're great to have on hand no matter what type of food you're preparing, though. Even if you're just quickly cooking up some chicken breasts, they're an easy way to add a whole lot of beautiful citrus flavour. There's a really interesting post and some delicious looking recipes here. And as far as the confit, here's some background information from Wikipedia: "Duck confit is a French dish made with the leg of the duck. While it is made across France, it is seen as a speciality of Gascony. The confit is prepared in a centuries-old process of preservation that consists of salt curing a piece of meat (generally goose, duck, or pork) and then poaching it in its own fat." All we have to say about it is "Yes, please."
RECIPE: CONFIT OF DUCK SALAD WITH WALNUTS AND MANDARINS
Now that you've got a steady source of delicious duck confit right at your fingertips, you can get creative about serving it. The richness of the duck meat is a lovely compliment to fresh greens and juicy mandarins, while the walnuts offer texture and earthy undertones.
Though a special occasion certainly isn't requisite for ordering a cheese platter, more often than not we send them off to be part of peoples' celebrations. And the second most popular way to mark an event of significance tends to be a cake. So after chatting with a number of slightly stressed customers dashing between our shop and the cake shop trying to get everything coordinated, it occurred to us we could make their life easier. We work with the fabulous people at Cakes Etc. so you can place your cake order with us, and then pick up cake and platter in one stop. They can provide any size needed, whether you're hosting an intimate evening or a bash for the whole neighbourhood, and the varieties and presentation are fantastic. You can check their site for details and let us know exactly what you want!
In honour of our first tasting series, we thought we'd draw your attention to our Drunken Goat. Sounds hard to miss, right? You can just picture him staggering around Charelli's - the only thing worse than a bull in a china shop is a drunken goat in a cheese shop. No need to call the SPCA, though, this tasty wheel owes its name to the fact that it's soaked in red wine for 72 hours. The wine-bath gives it a thin, red rind and imparts a mellow, sweet, fruity flavour to the fresh, tangy cheese. Many of our regulars are very familiar with it - it's a popular choice as it's distinctive but very easy on the palate and not particularly goat-y. It's also a fun 'conversation piece' for gatherings...
NEW AND RECOMMENDED
Here's a quick list of a few of our new and favourite products.
CHARELLI'S CONGRATULATES THE CANADIAN OLYMPIC CHEESE ROLLING TEAM
(Though we're surprised the event wasn't televised.)