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Cooking with Cheese, Spring & Marmalade, and Such a Deal!
April 13, 2006
April’s Class: Cooking with Cheese! Thursday, April 20th at 7:15pm
We’re teaming up with Melissa Petersen, director of Wild Plum Catering, for this month’s class about cooking with cheese. Melissa will demonstrate her techniques for Stilton and Dried Fruit Gougeres (exquisitely light and airy little cheese pastries), a scrumptious Pleasant Ridge Reserve fondue with Prosciutto Dipping Sticks, and a delicious and unusual Baked Brie with Crab appetizer. Everyone in the class gets to taste all these dishes (and have recipes to take home) and sip wines selected to go with them while Melissa shares her skills and ideas for these recipes and more.
Melissa holds a degree in Professional Culinary Arts from the San Diego Culinary Institute and has over 12 years professional cooking experience. Wild Plum Catering is one of only ten caterers ever to be invited to cook at the James Beard House in New York City.
COST: $10 per person. Reservations will be taken on a first come, first served basis. Please either call the shop at 503.284.1157 or use the link below and include a daytime number where you can be reached. I will contact you to arrange payment and hold your spot.
Spring & Marmalade
One of the things I love about spring and summer in Portland is getting to eat breakfast on the deck. The simple pleasures of being warm, listening to the birds, daydreaming about the garden, and eating really good toast with butter and marmalade are hard to beat. Here’s my favorite of the moment: a baguette from Pearl Bakery, lightly toasted, with fresh, sweet butter from the Rogue Creamery, and June Taylor’s Silver Lime and Ginger Marmalade (all of which we have at Foster & Dobbs, of course).
June makes all her marmalades by hand (30 jars at a time) in her Still Room in Berkeley, California. She works with local farmers who practice organic and sustainable agriculture, and uses only fruit that is at its peak flavor so that she doesn’t need to add extra sugar to make up for bland fruit. I love her marmalades because the flavor of the fruit is so clear and vibrant. We have four of June’s marmalades in stock right now: Silver Lime and Ginger, Blood Orange, Meyer Lemon and Lime, and the classic Seville Orange.
And finally: Such a Deal!
We’ve got some terrific deals for you on several of our English cheeses. We need to make some room in the case and have an extra wheel of these lovely cheeses.
(Sorry, these specials were only good in April)
Colston-Bassett Stilton: regularly $18.00/pound, now $14.00
Lincolnshire Poacher: regularly $22.50/pound, now $17.50
Montgomery’s Cheddar: regularly $24.95, now $20.00
Kirkham’s Lancashire: regularly $16.75, now $12.50
Hawes Wensleydale: regularly $14.50, now $10.50
They’re all tasty and I love them, but it’s time for them to go home with someone. Maybe someone like you?
Cheers!
Luan
