A couple of beer notes...
Stone IPA 6pks - fresh batch July 4 -- (still on sale until tomorrow)
GreenFlash West Coast IPA 4pks -- fresh batch bottled July 16
Lakefront Octoberfest -- yes it is here to go along with the two Pumpkin beers in stock
Thursday, July 26, 2012
The Wine and Cheese Place
Getting excited about the Olympics....
Stock up on some Fullers Beers from London
Including London Pride and London Porter
Fullers London Porter is considered one of the best Porters in the world.
100/100 on RateBeer plus 100/100 for style on RateBeer
It is rated the #4 best Porter in the World! Impressive for being around for so long.
Wednesday, July 25, 2012
Smoked Salmon from Ann Arbor, Michigan
Usually the best things we find for our store are products that don't come looking for us, they are products that we go looking for them. Durham's Tracklements Custom Smoked Provisions is one of those products. In fact, we have been trying for months to sell their salmon in our store. They kept telling us that they cannot keep up with demand at this point and they are not taking on any more accounts. Our begging finally paid off and we our on our 3rd shipment, Supply is limited.
OUR ORIGINAL HIGHLAND SMOKED SALMON - half pound packages
Inspired by a stay in the Northwest Highlands and Islands of Scotland, a genuine hand-rubbed dry cure of salt with a bit of brown sugar, lightly smoked over our own blend of select hardwoods. Mellow fresh flavor with moist, firm yet buttery texture
Best of the Best in 20 years of Tasting
"unanimous...no comparison" - Marian Burros, The New York Times
Salmon just doesn’t get any better than this.
--Sylvia Rector, Detroit Free Press
More info on Durham's Tracklements
Custom smoked provisions using the finest ingredients available, Since 1992.
We cure and smoke in small batches with the careful, hands-on attention essential to providing outstanding freshness, flavor and texture. For our Salmon Specialties we use only farmed Atlantic salmon raised in the cold waters of the Bay of Fundy, where strong tides assure excellent growing conditions and make the regular use of antibiotics and algaecides unnecessary. Salmon are selected at the optimal size, and flown fresh direct to us each week!
No additives of any kind, always dated for superior fresh flavor. The finest genuinely hand-crafted quality available--anywhere.
$19.99 / half pound (sounds like a lot, but it is not. The smoked salmon you buy at the grocery store is a lesser quality and it is $8.99+ per quarter pound.) Check it the next time you are shopping. *** I have stopped by Schnucks and Deierbergs to check their prices -- see bottom of post.
*** Here is a picture from Schnucks for their Smoked Salmon.
$9.69 for 4oz and $9.29 for 4oz.
Tuesday, July 24, 2012
Knob Creek Rye Whiskey...$29.99 / 750ml
we also have 50ml bottles in stock also
Many of The Wine and Cheese Place customers got a chance to taste this back in December at our Bourbon tasting with Dawn Weeks -- we had a preview bottle.
Customers loved it!
From Missouri -- Jones Heritage Bacon
Welcome to Jones Heritage Farms
"Located in beautiful Cape Girardeau County, Missouri we are a family-owned farm using old fashioned farming methods to produce the tastiest and healthiest food you can buy. Our old fashioned methods eschew modern industrial agricultural practices such as animal confinement, the feeding of animal byproducts and the use of antibiotics and growth hormones because we are more concerned about healthy, happy animals and great tasting food than maximizing production. All of our animals are raised outdoors and fed an all natural diet of grass and grain. The end result is better tasting food that is better for you and for the environment." - Jones Heritage Farm
Our all natural favorite from the farm—
For centuries the most flavorful pork has come from the Berkshire breed of hogs. Known as “Kurobuta” or “black pig” in Japan where it is considered a delicacy, Berkshire pork is well known in culinary circles for its unsurpassed combination of juiciness, flavor and tenderness. One taste and you’ll see why this breed has retained its popularity for over 300 years. Try our Berkshire Pork today and discover all the natural flavor you have been missing.
Featured in Feast Magazine --
"What make Jones Heritage Farm's meats special are the animals' genetics and the way the animals are raised. "The meat from heritage-breed hogs has that old fashioned pork flavor that was prevalent before pork became ‘the other white meat,'" Jones says.
"Heritage animals require way more labor and way more time," says Jones. "You can't produce all-natural meat with confinement, so we have to give a lot more time and land to each animal than with conventional farming. When they're in confinement, they end up needing antibiotics. And then they're not all-natural."
The extra attention these animals receive doesn't just produce healthier, more flavorful, antibiotic-free meat. It helps preserve heritage livestock breeds. "The reason heritage breeds [have gone] out of favor, and some have become extinct, is because they don't do well in mass production conditions," Jones says.
"Berkshire is the Kobe beef of pork," says Jones. Berkshires make for the best pork belly and the intramuscular marbling in their loin is ideal. Jones is one of the few Red Wattle breeders in the area - and in the nation. He likes Red Wattle pork for its lean, beefy texture; flavorful dark red to purple meat; and great marbling. According to Jones, the breed is considered critically endangered, with fewer than 2,000 Red Wattles in the world.
"I heard it's Mario Batali's favorite pig," he says. "If Batali likes it, I figured I should try it."
The pigs are given a lot of room to grow: two acres of land per eight pigs. Jones' hogs rotate pastures until they reach 75 to 100 pounds, and then they're put into the woods to forage on fungi, leaves, nuts and other natural goodies. Unlike some other farmers, Jones allows his pigs to root, which is part of their natural instinct. Although it's destructive to the land, he says it's important to the quality of his product to allow his pigs to live naturally.
"It takes a number of things to make a pig that produces high-quality meat," he says. "You've got to keep the pig from being stressed out because stress leads to illness, blood-spots in its meat and no cooperation from the animal. Confinement, heat, lack of food and water, and a lot of new people around who it isn't familiar with will all stress a pig out. So we make sure our pigs have water and a lot of it all the time. And they need shade and a waller, or a mud hole, to keep themselves cool. We'll give a pig antibiotics if it gets sick - I'm not going to let an animal die - but we won't sell it because then [the meat's] not all-natural. But we rarely have a sick pig."
Seventy-five percent of the farm's sales come from pork products. The Berkshires produce two litters a year with about eight to 10 piglets in each litter. The Red Wattles have larger litters, and, according to Sauer, they're better moms. The farm relies on these good moms to keep business booming.
"Pigs used to be called ‘mortgage lifters,'" says Jones, "because small farms could make a lot of money off a single litter, and you usually get two [litters] a year." Profitability isn't their only attractive characteristic, however. As Jones puts it, "Pigs are easy to like."
Feast Magazine October 2011