Saturday, April 17, 2010
Come in and ask for a taste of these treats!
Olives Stuffed with Cheese
These olives are stuffed with a blend of creamy goat's milk and sheep's milk cheeses. Great for picnics, snacks, garnish for cheese platters and great on antipasto trays. Get a bottle of wine, some cheese, stuffed olives, stuffed peppadews, crusty bread and you have a great lunch.
Peppadews Stuffed with Cheese
(sold by the pound in our deli department)
"Exotic, piquant, slightly sweet, delicious peppers are filled with fresh cheese made from pasteurized milk and placed in exquisite vegetable oil to offer the connoisseur a refreshing flavor with a strong and crunchy bite.
What is a Peppadew?
"The story of peppadew sweet and spicy fruit is not a long one. A few short years ago, the story goes, a businessman farmer spotted an unusual-looking bush in the garden of his vacation home in the Eastern Cape in South Africa. Standing shoulder-high, it was laden with small bright red fruit which looked like something between miniature red peppers and cherry tomatoes. He bit into one and discovered a mixture of peppery and sweet tastes, with a distinctive flavor. Believing that he had discovered something new, he saved seeds from the mother plant, cultivated seedlings and then developed the recipe with which to process the fruit for commercial sale (using a brine of sugar and vinegar). He named the fruit Peppadew because as it peppery but also “as sweet as the dew.”
The peppadew has a sweet-and-sour aroma that carries through on the palate. Sweet, sharp, savory and spicy flavors with a hot back note. It is made in both mild and hot varieties. Both have the crisp texture of the more familiar hot peppers, but with a totally different flavor profile (the seeds are removed, for one thing).
Peppadews are, in fact, peppers—the company calls them “sweet piquanté peppers in a sweet/sour brine solution.” Peppers are a fruit—a fruit is defined as a vegetable that holds its seeds internally (avocados and cucumbers are fruits too, as are all of the chili peppers). The particular species of pepper is believed to be a native of Central America but where this particular bush came is a mystery. Whatever its origins, no one looks a gift horse—or a gift bush—in the mouth: the peppadew has turned into the tastiest and most versatile flavor accent since the gherkin."
Info from the Nibble
Patric Chocolate Rio Caribe Superior 70% bars
Patric Chocolate Madagascar 67% bars
Patric Chocolate Madagascar 70% bars
"Nuts have long had a bad rap for being high in fat and calories, prompting weight-conscious runners to relegate nuts to their lists of forbidden foods. But as researchers take a closer look at walnuts, almonds, and other nuts, they're discovering these delicious, crunchy foods are packed with vitamins, minerals, and antioxidants. And that fat we were so wary of? Turns out it's good for our hearts and our running.
That was the conclusion of the Food and Drug Administration (FDA), which released a qualified health claim in 2003 that states eating 1.5 ounces (about a handful) of nuts a day may reduce the risk of heart disease. That's because most of the fat in nuts is monounsaturated and polyunsaturated, which have been shown to lower levels of LDL (so-called "bad" cholesterol). "These fats are important for runners because they have an anti-inflammatory effect on the body," says Nancy Clark, R.D., "and can help repair tiny muscle injuries that create inflammation."
It's also a good idea to steer clear of prepackaged nut mixes, which are often coated in oils... -- The Nut Case, Betsy Noxon, Runner's World
"Almonds had been considered too fatty to be a healthy snack, but research has shown that the nuts actually lower blood cholesterol levels. 90 percent of the fats in almonds are unsaturated, and the nuts are high in protein, fiber, calcium, magnesium, potassium, vitamin E, and other antioxidants. Almonds help prevent osteoporosis and they regulate blood pressure." -- http://www.naturalnews.com/more health benefits of nuts
Friday, April 16, 2010
A strong tangy cheese with some similarities to parmesan. In fact, it can be grated nicely over pasta for a stronger more assertive kick than parmesan. It is also used as a table cheese served with honey to create a nice tangy, salty and sweet experience.
Toma della Rocca -- Italy
From our favorite Taleggio producer, comes an excellent and unique cheese: StraCapra, is a washed-rind semi-soft goat cheese essentially a goat's milk Taleggio. Goat's milk cheeses are becoming ever more popular in Italy and Ambrogio's StraCapra is a true standout. Creamy and sweet, it is rich and full bodied with a mellow tanginess. It is a really nice new Italian cheese to add to any cheese board. This one is selling fast and will not last and looks like it will sell out on Saturday.
Malvaroso - Spain
Cabra Romera - Spain
A semi-soft goat's milk cheese produced by Don Lorenzo in Murcia, Spain. The same producer of the extremely popular Drunken goat. It is made from the rich, creamy milk of the Murciana goat (this goat is chosen for its quality and great milk production). The cheese is then covered with loads of fresh rosemary and aged for roughly 90 days. It is creamy and silky smooth, with a very clean finish that hints of rosemary. This cheese looks great on a cheese tray and tastes great!
Juni - Italy
"Produced exclusively from raw cow's milk from 20 local farmers, each owning just a few cows, Cappucetto Rosso is handmade according to an ancient recipe that uses natural fermentation. The noble molds that grow on each of these cheeses are indicative of its exceptional quality and craftmanship. Each piece spends 60 days adorned by the bark of the red fir tree, which imparts the intriguing combination of intense, decisive flavors, with a subtle earthy finish."
Thursday, April 15, 2010
I think a good time was had by all, he brought lots of great Stone Brews for the Stone faithful. He also signed autographs for everyone that wanted one.
Sam Adams Longshot 2010...$6.99 / 6pk
2 bottles of each beer below...
Mile High Barley Wine Ale by Ben Miller
Lemon Pepper Saison by Jeremy White
The back label description of the Lemon Pepper Saison
TYPE: Ginger Ale
YEAST: Belgian Ale
MALTS: Pale, Carapils, Sugar
"Wacko is the liquid song of summer: Crisp like the morning, cool like the evening and quenching all day long. Pop the top and set your summer loose. Wacko is a delicious summer beer with a big malty aroma, a subdued hop bite and a clean, slightly sweet finish."
YEAST: English Ale
HOPS: Apollo, Cascade
MALTS: Pale, Crystal
"Name the new O'Fallon Beer" Contest
Tony and Fran Caradonna started O'Fallon Brewery in 2000 producing small production craft beer here in Missouri and then in 2002 they hired on Brian Owens to head up the brewing. O'Fallon has grown into an award winning brewery and a Missouri favorite over the past 10 years and this year they have some amazing new brews slated for release. Back in January, they had a press release to announce two new exciting beers. The two new beers that were announced: Wee Heavy and a Hemp Hop Rye Amber (these are coming soon).
We are proud to announce that one of their next beers will be a rare style -- O'Fallon Sticke Alt. That is where you come in to the picture: O'Fallon Brewery has been generous enough to allow you, O'Fallon Beer lover, a chance to name the O'Fallon Sticke Alt. A good example is the O'Fallon Wheach, it was derived from a combination of Wheat and Peach, so be creative and come up with a name for O'Fallon "?? ?? ??" Sticke Alt.
Below you can read Brian Owens' description of the beer and click on the link for more details about the style. The rest is up to you. Come up with a creative name for the O'Fallon Sticke Alt that Brian Owens has created. The O'Fallon beer family will decide whose name is the winner!
Brian Owens' description the O'Fallon Sticke---
"So here’s the skinny on the Sticke! As you probably know the word “Sticke” is a mangled version of the “low german” word “stickum” which translates to “secret”. The secret lies in the recipe where only a small few knew what actually went into the beer. German brew masters of the day measured their ingredients by the bucketful and if they weren’t paying attention or maybe they had a bit too much beer to drink they sometimes added too much grain. They had to add more hops to balance the maltiness of the extra grains and ended up with a bigger and typically darker version of their Alt. Our version will be an Imperial version of the original. Coming in at 10% ABV this beer will be big and malty with hints of toffee and a subtle roastiness, but will be fully attenuated and relatively dry for being such a big beer. The hops that are used are of the German noble variety giving a healthy bitterness and a noble Pils hop aroma. There is a short list of people who will actually know the recipe and I think the winner of the contest ought to be one of those few."
-- Brian Owens, brewmaster
SRM 17OG 22 brix
FG 4.3 brix (anticipated)
O'Fallon Brewery -- read more about O'Fallon for ideas
Sticke Ale -- click here to read more about the style
Beer Advocate on Alt beers
What you win if your O'Fallon Sticke Alt name is picked:
* The prestige of a beer that you named to tell your friends
* O'Fallon schwagg
* The winner has the option to go to O'Fallon and help brew the beer that they named.
* Oh! They will be in on the secret recipe as well!!
* Plus a Gift Certificate to The Wine and Cheese Place
* You must be 21 to enter
* No purchase necessary, see store for details.
* One "free" entry per person
* You will be informed if your name is a duplication of a previous entry.
* Deadline for entering April 15, 2010
* The winner will be announced soon after that.
* You do not need to be present to win.
Click here to enter the contest
Order "Name the beer Contest" and go to "Check out", for "delivery method" - use "Name the Beer Contest", and for "Payment method", also use the "Name the Beer Contest" option in the drop down screen. Fill in your "beer name" in the "customer comments".
Any questions: firstname.lastname@example.org.
**Right now, you can only enter online. In a few days, you will be able to enter at the stores
Here are some of the entries so far, to help avoid duplication:
Stick 'Em Up Alt (complete with a picture of a guy with a gun on the label)
Speak Softly and Carry A Big Sticke
The Big Stick(e) inspired by:“Speak softly and carry a big stick."President Theodore Roosevelt
"Boom Sticke", as in "This is my Boom Sticke!"
Undercover Hipster Sticke Alt - Going with the secret idea...An alt is also slang for a hipster. The label could feature a tattooed, mustached hipster revealing himself behind a trench coat.
Secret Agent Alt
O'Fallon Sticke Situation Ale
Sticke Semper Tyrannis
Sticke Alt Twisted Toffee Malt
Sticke It To The Man Alt
5% of the proceeds will be used to set up a Small Brewers Fund. It will help the Little Guy get a leg up on large (BMC) breweries in the local markets. Just in time for Independence Day.
Double Naught Spye Beer
Kraftwerk: Which is a German word meaning 'power plant'. (It is also the name of Dusseldorf's other world-famous progeny, the pioneering electronic music band Kraftwerk, who celebrate their 40th anniversary this year.) The label's graphics could be German steampunk. A futuristic-for-the-1800s reimagining of a Fraktur typeface. A close view of a power plant's gears, baroquely engraved with alchemical, floral, and pinnate figures, spitting electricity through their filigreed teeth. The very sort of power plant a Modern Prometheus of the era might keep in a secret laboratory, to bring life to a creation larger and more powerful than nature intended.
Vick's Sticke (Victoria's Secret)
Old Krekel Alt.
In honor of the founding father of O'Fallon, MO, Arnold Krekel.
Sticke Figure Alt
Private Alt --wordplay on "Private Eye" suggests secret nature of recipeSwinging Shelligah Sticke Alt
Probably too Irish for a German beer, but I like the sound still. Cheers, folks!
Alt you glad it's sticke
My name is Alt, Sticke Alt.
Hushed Revelation --- Hushed as in secret recipe and Revelation in the winner (theoretically) knowing the secret recipe.
Secret Stickler Alt Ale
O'Fallon Slap StickeShtickey Secret
Fruit of the Rhine
"O'Fallon Stickeasy" or "Sticke Easy" Sharing in the same secrecy as a 1920s Speakeasy
"Short end of the Stick"
Sticke Shock - an Alt Beer
"Mighty Casey Sticke Alt"
A play on Mighty Casey Strikes Out. I think that "Mighty Casey" would be good name for a big beer like this.
Brewmasters Darkest Sticke
(This could be used again if a 6% was made, by crossing out "darkest" and replacing with "dark". If a 10%+ version is made or a barrel aged version, then it could be "even darker")
O'Fallon's Keizer Dubbele Vogel (Imperial Double Bird)
Wicket Shtick(Wicket is very close to Wicked in pronunciation but a play on words and it would represent the St. Louis Arch since in croquet the arches are called wickets. Shtick is a play on the word Sticke but also has Yiddish origins meaning "a devious trick" representing a secret also.)
Beer Name: "Wunder Bier," the magical sticke alt of O'Fallon
Tree of Knowledge Sticke Alt
"old brown sticke"
O'Fallon Second Shooter - going off the whole secretive, conspiratorial, and dark part of the Sticke Alt. "Maybe it wasn't just Lee Harvey OswAlt."
O'Fallon "Bucket Brigade" Sticke Alt
(A bucket brigade is a method of passing items from one person to the next, in order to transport them. Most often, this was used to pass water to put out fires. Here, bucket brigade plays on the fact that buckets were used to measure beer ingredients, and the secret recipes of Sticke Alts were typically passed from person to person, but never written down).
Hops & RobbersA play on the childhood game of "cops & robbers", this naming twist brings a fantastic primary and secondary packaging image to mind of the traditional 1930's masked robber who is always trying to steal the hops and secret recipe for the O'Fallon Sticke Alt, but never quite succeeds despite getting very close through the use of imaginative and clever tactics.
Old Stick - Sticke Alt
Tuesday, April 13, 2010
Looks like this will be my first time leaving my wife and new baby home alone since she was born! I will be heading to the Schlafly Tap Room at 10pm.
As reported on STLHops...
"First the good news, Greg Koch of the Stone Brewing Company out of San Diego, California will be visiting St. Louis this Thursday, April 15th. Now, the bad news, he’s not here to announce Stone’s arrival in St. Louis.
Greg will be in town for the local Master Brewers Association meeting (which is not open for the public). Because he’ll be in town, he’ll be swinging by the Schlafly Tap Room around 10PM, after the meeting lets out.
Now, I know that’s kind of late and it’s a school night, but it would be awesome if a ton of us were to show up to show him just how passionate the St. Louis beer scene is. I don’t know if it will get it here any faster, but if you’re interested in bringing Stone to St. Louis, I think showing him that we’re a group of diehard beer lovers is only going to help." -- Mike Sweeney, STLHops
Greg has been tweeting about it...
"When I am in St. Louis, I will have a megaphone with me. You might want to bring your earplugs. Just sayin'. I will Proselytize!" - Greg Koch"The rumor that I'm not bringing @StoneBrewingCo beer w/me to St. Louis to share @Schlafly Tap Room may turn out to be false." - Greg Koch
Back in stock now!!!! (at our Forsyth location and now Ballwin also)
Jamón Ibérico...$79.99 / lb
"American food lovers have long prized caviar and truffles, placing these gourmet foods in a class that commanded high prices for even a scant quantity. To that luxury list you can now add jamón Ibérico, the free-range long cured Spanish ham that is so prized that its arrival for the first time in the United States has caused a collective swoon in the world of fine dining... Over the course of the last hundred years European farmers have raised more and more faster growing animals that could be raised en masse in confined circumstances, other breeds supplanted the hardy Ibérico especially. With the advent of industrial hog raising in the decades since the Second World War, Ibérico hogs all but disappeared except for the west of Spain, in a three hundred mile swath extending from Salamanca to Jerez, the Ibérico continued to reign supreme. While many high-ticket hams, such as Italian prosciutto, jambon de Bayonne, and even Serrano are almost universally made with factory-raised hybrid breeds, jamón Ibérico is still made exclusively from Ibérico hogs.Ibérico hogs will have their feeding supplemented with barley and other grains from March until the first acorns fall, but from September until late February the hogs dine primarily on the fruits of the oak tree and put on nearly forty percent of their weight. All of their fat is derived from acorns. It is high in desirable monounsaturated fat, almost as much as olive oil, which is the fundamental basis of the Mediterranean diet. Only those hogs that have been left to feed on acorns for these months can bear the highest classification 100% puro de bellota-100% percent acorn. The flavor that Ibérico hams develop is rich, nuanced, sweet and nutty, completely unlike the more pallid taste of even the most expensive conventionally raised hogs. Ibérico hogs are also allowed to live longer and put on more weight. This regimen affords them more opportunity to exercise and the meat of these hogs becomes very well marbled. This has important consequences in the production process of jamón Ibérico."
-- Peter Kaminsky, Foods from Spain
Peter Kaminsky is a well known author on the subjects of food and flyfishing. He is the author of many books including Pig Perfect: Encounters with Remarkable Swine."