Special Event: Artisanal Salt-focused Dinner
July 14, 2008
There was a day when salt came either iodized or plain and kosher salt was considered exotic. But now salt is recognized as a spice, with nuances and variations of flavor and texture that really change the way it's perceived on the palate. Local artisan Eric Stubenberg of Lords of Salt has created a collection of unique smoked and infused salts, and to celebrate his inventiveness, we're offering a prix fixe dinner on Friday, July 25th.
Eric has been collaborating with chefs Emily Quick and Andrew Coker of Starfire Catering (many of you know Emily from her work at our cheese case -- she always has terrific ideas about pairing flavors). They've created a five course meal using his salts in both subtle and bold ways.
This prix fixe dinner will be $45 per person, and there will be one seating at 8:00pm. Wine will be available separately. Seating is limited. To make a reservation, please call the shop at 503.284.1157.
Ice Breaker
Freshly fried assorted potato chips garnished with three types of salt and miniature beer cocktails with Serrano lime salt
Appetizer
Grilled scallop and watermelon skewers served with a port reduction and garnished with Pinot Noir salt
Salad
Cold beet salad with a horseradish vinaigrette and garnished with Chardonnay salt
Entrée
Hazelnut salt-crusted lamb lollipop served atop fennel and celeriac ragu with a drizzle of pomegranate molasses
Dessert
Mascarpone ice cream and a chocolate salt brownie with a burnt sugar garnish
July 21st Class: Crisp Summer Wines
July 14, 2008
Finally, summertime! And with the warm weather comes a whole new set of oenological challenges: Finding tasty, affordable wines to enjoy with hot weather foods like barbecue, composed salads, burgers, hot dogs, fruit salads, etc. Luckily, Ken Collura -- our favorite wine guy (and the Wine Director at Andina Restaurant) -- will be here to help. On Monday, July 21st, Ken will take us into the world of Crisp Summer Wines and teach us about ones that make lively, refreshing partners to food. Ken is no stuffy wine snob -- he's a master at coming up with terrific, surprising wines at affordable prices. If you'd like to expand your repertoire for summer dining, join us on the 21st!
When: Monday, July 21st at 7:15pm
Where: Foster & Dobbs Authentic Foods
Cost: $25 per person. Reservations are required and must be secured with a credit card. Call the shop at 503.284.1157. Class size is limited and fills quickly. Cancellations must be made 24 hours in advance of class for refund. Participants receive a 10% discount on purchases the evening of the class.
July 7th Class: Condimenti!
June 30, 2008
Italians are famous for many things but especially for their food and sense of style. On Monday, July 7th, we'll learn how they combine these two talents in a class, Condimenti! or How to Dress Your Cheese in Style. Ilyse Rathet from Ritrovo Italian Regional Foods will be on hand to discuss pairing traditional Italian cheeses with classic condiments to bring out the best of both. Ilyse and her husband Ron Post spent six years in Italy, studying, traveling, and researching indigenous regional food and wine, and building relationships with talented, small-scale producers all over the country. In this class, Ilyse will discuss regional styles and techniques of combining flavors -- and naturally we'll be tasting our way through these pairings. Join us on the 7th to learn about the styles and techniques -- and then go forth to dress your cheese with style and confidence!
When: Monday, July 7th at 7:15pm
Where: Foster & Dobbs
Cost: $20 per person. Reservations are required and must be secured with a credit card. Call the shop 503.284.1157. Cancellations must be made 24 hours prior to the class for refund. Class size is limited and fills quickly. Participants will receive a 10% discount on purchases the evening of the class.
July 25th: DIY Cheesemakers Meeting
June 23, 2008
If you've been making a bit of cheese at home and would like to talk with other folks who are doing the same, join us on Wednesday, July 25th at 7pm for the next meeting of the Do It Yourself Cheesemakers. This loose-knit group meets here monthly to discuss making cheese, exchange ideas and resources, and share the enthusiasm and ideas. At this meeting, there will also be a demonstration of how to make chevre at home. Meetings are free (although it's nice to chip in a couple of bucks to help defray the cost of the demos) and no reservations are required. If you have questions, either call the shop (503.284.1157) or just come on in!
June 18th Class: Beer 101
May 19, 2008
Ever get confused trying to pick out a beer, standing in front of the beer cooler wondering what is the difference between a lager, an ale and an IPA? If you know that you like beer and are a little foggy about the details, join us for a Beer 101 class on June 18th. Chris Hodge from Columbia Distributing will be here to help us navigate the world of the brewski. We’ll start with an overview of how beer is made and then taste our way through the essential styles, learning the basic characteristics of each and how to pair them with cheese and other foods. In the words of the great Homer Simpson: "Mmmmmm, beer!"
When: Wednesday, June 18th at 7:15pm
Where: Foster & Dobbs
Cost: $20 per person. Reservations are required and must be secured with a credit card. Call the shop 503.284.1157. Cancellations must be made 24 hours prior to the class for refund. Class size is limited and fills quickly. Participants will receive a 10% discount on purchases the evening of the class.
June 5th Class: Rieslings, Tasty & Underrated
May 19, 2008
Riesling has really gotten a bad rap. It is too frequently dismissed as sweet and unsophisticated – an entry level wine for those whose palate has been shaped by soda pop. But as they say in Germany – where many of the great Rieslings are produced – “Nein, nein, nein!” It’s actually a lovely, nuanced, extremely food-friendly wine than can range from bone dry to, yes, sweet and luscious. If you’re ready to have your perceptions of this grape changed, join us on June 5th for a class with Kirk Wille. Kirk is deeply versed in Riesling: he is a wine writer, was co-publisher of The Riesling Report, and represents Dr. Loosen (one of Germany’s foremost producers) in the US. He’ll lead us through a tasting of Old and New World Rieslings, focusing on the essential flavors and aromas of the grape, and exploring the diversity that terroir and technique contribute. As always, cheese will be tasted alongside the wines.
When: Thursday, June 5th at 7:15pm
Where: Foster & Dobbs
Cost: $20 per person. Reservations are required and must be secured with a credit card. Call the shop 503.284.1157. Cancellations must be made 24 hours prior to the class for refund. Class size is limited and fills quickly. Participants will receive a 10% discount on purchases the evening of the class.
May 20th Class: The Nitty Gritty of Cheesemaking
May 15, 2008
Next up, a class for the home cheesemkaer. Mateo Kehler of Jasper Hill Farm will lead The Nitty Gritty of Cheesemaking, a class that focuses on the technical side of this artisanal process. Mateo is an accomplished cheesemaker, andll has won many prizes for his terrific cheeses (Constant Bliss, Bayley Hazen Blue, Winnemere, and Bartlett Blue). He's a fellow who loves the how and why of the process, and approaches it with a passion tempered by a New Englander's pragmatism. He'll offer an overview of the process (and we'll taste his cheese along the way), but best of all, he'll be ready to answer your questions and get into the nitty gritty.
When: May 20th at 7:15pm
Where: Foster & Dobbs Authentic Foods
Cost: $20. Reservations are required and must be secured with a credit card. Call the shop at 503.284.1157. Class size is limited and fills quickly. Refunds require 24 hour notice prior to class. Participants receive a 10% discount on purchases the evening of the class.
May 15th Class: The Language of Flavor
May 07, 2008
Ever try to describe the flavor of a cheese to someone and all you can think of is "it's really cheesey -- really good and cheesey!" A lot of us can pick out layers of flavor but have a hard time articulating them. If you'd like to improve your skills in this area, join us on Thursday, May 15th for a class on The Language of Flavor with Daphne Zepos of Essex Cheese. Daphne has a terrific palate and will guide us through a discussion of the terms do we use to describe the flavors of cheese. Can a cheese taste like scrambled eggs, potato peel, horseradish, caramel, wet dog? Learn about the many facets of flavor, exercise your palate, and stretch your cheesey lexicon -- all the while tasting lovely cheese and sipping wine, naturally!
When: Thursday, May 15th at 7:15pm
Where: Foster & Dobbs Authentic Foods
Cost: $20. Reservations are required and must be secured with a credit card. Call the shop at 503.284.1157. Class size is limited and fills quickly. Refunds require 24 hour notice prior to class. Participants receive a 10% discount on purchases the evening of the class.
May 6th Class: Magic of the Belly
April 28, 2008
If the idea of eating bacon makes you think "Mmmmmmm" but the idea of making bacon makes you think "Huh?", you might want to join us for our May 6th class, The Magic of the Belly. Ben Dyer will be teaching us how to make bacon and pancetta at home -- and we don't just mean frying it up in a pan! Ben will show us how to prepare and cure the meat using only regular kitchen stuff. Ben is one of Portland's true artisans, and he has taken meat to a whole new level through Viande Meats and Sausage and Simpatico Catering. Imagine how satisfying a BLT could be with bacon you made yourself! Mmmmmm.
When: May 6th at 7:15pm
Where: Foster & Dobbs Authentic Foods
Cost: $20. Reservations are required and must be secured with a credit card. Call the shop at 503.284.1157. Class size is limited and fills quickly. Refunds require 24 hour notice prior to class. Participants receive a 10% discount on purchases the evening of the class.
Taste of the Nation
April 18, 2008
Please join us April 28th, 2008 at the Oregon Convention Center for Share Our Strength's 21st Annual Taste of the Nation Portland. Portland's finest culinary benefit features 120 top chefs, winemakers, brewmasters and mixologists -- all of whom are coming together to donate their time, talent and passion to end childhood hunger in Oregon and SW Washington. For tickets and more information, please visit www.portlandtaste.org
April 3rd Class: Stinky Cheese!
March 21, 2008
Some cheeses are just plain duplicitous. They set you up to expect one thing and then knock you over with something else entirely. Washed rind cheeses (often called stinky cheese) can offer up dense, heady aromas that prepare your taste buds for big, robust, fearsome flavor. But when the paste hits your tongue, it's silky, delicate, nuanced. How can this happen? Join us on Thursday, April 3rd for a class with Debra Dickerson, and explore the delicious, surprising, and complex world of washed rinds. We'll discuss and taste a range of these lovelies, from European classics to American originals, and learn how cheesemakers use this technique to sculpt the flavor, texture and smell of their unique cheese.
Debra Dickerson has been deeply immersed in cheese for over twenty years. She spent nearly ten years at the cheese counter of the renowned Zingerman's Delicatessen before establishing 3D Cheese in the Bay Area with Diana Solari in the Mid-Nineties. 3D Cheese represents cheesemakers (including Neal's Yard Dairy of London, Jasper Hill Farm in Vermont, and Redwood Hill Farm & Creamery in California) and works to ensure that these artisan products are sold and appreciated in a way that honors the cheesemakers. Debra is a tireless advocate for American cheesemakers and her passion for cheese is highly contagious.
When: Thursday, April 3rd at 7:15pm
Where: Foster & Dobbs Authentic Foods
Cost: $20. Reservations are required and must be secured with a credit card. Call the shop at 503.284.1157. Class size is limited and fills quickly. Cancellations must be made more than 24 hours prior to class. Participants receive a 10% discount on purchases the evening of the class.
March 20th Class: Easy, Tasty Appetizers
March 16, 2008
Just in time for the Easter festivities, Pam Kraemer of Dulcet Cuisine will be on hand to show us how to whip up tasty appetizers in a snap. She'll talk about how to combine flavors and textures, using condiments and a few simple ingredients, to create hors d'oeuvres to dazzle your family and friends. Many of us have collections of condiments in the refrigerator (perhaps some of Dulcet's terrific mustards and dressings!) and Pam will help you look at them with fresh eyes and a sparked imagination. Join us on Thursday, March 20th and then go forth and appetize!
When: Thursday, March 20th at 7:15pm
Where: Foster & Dobbs Authentic Foods
Cost: $20. Reservations are required and must be secured with a credit card. Call the shop at 503.284.1157. Class size is limited and fills quickly. Cancellations must be made more than 24 hours prior to class. Participants receive a 10% discount on purchases the evening of the class.
March 11th Class: Bees & Honey
February 18, 2008
Did you know that bees must visit over 2 million flowers to make a single pound of honey? Or that a honeybee only makes about 1/12 teaspoon of honey in its entire life? If you've ever pondered the bee, or thought about trying your hand at beekeeping, join us on Tuesday, March 11th for a class on Bees & Honey. Tom Foster (who is Tim's uncle and the 7th generation of beekeepers on the Foster side of the family) will discuss the marvelous bee and beekeeping practices. We'll taste honeys from around the world, including the spicy Tasmanian Leatherwood, the bitter Italian Corbezzolo, aromatic Lavender honey from Provence, and discuss delicious, surprising ways to use honey. Come in for a sweetly informative experience and enjoy the liquid gold!
When: Tuesday, March 11th at 7:15pm
Where: Foster & Dobbs Authentic Foods
Cost: $20. Reservations are required and must be secured with a credit card. Call the shop at 503.284.1157. Class size is limited and fills quickly. Cancellations must be made more than 24 hours prior to class. Participants receive a 10% discount on purchases the evening of the class.
A Valentine Fondue for You & Your Sweetie
January 30, 2008
Looking for something special to do with your sweetie on Valentine's Day? How about spending the evening dipping sweet morsels into a pot of warm and creamy chocolate fondue? We enjoyed our first fondue night here at the shop so much that we've decided to do it again! Join us at 8:30pm on Thursday, February 14th, and enjoy dipping and swirling, and sipping on wine. $40 per couple includes the fondue and two glasses of wine. Reservations are required and seating is limited, so call the shop at 503.284.1157. Fondue is perfect for Valentine's Day because the rule is that if you accidentally drop your nibble into the pot, you have to kiss your partner. For this event, clumsiness is gently encouraged.
Feb. 4 Class: Pairing Cheese & Wine
January 30, 2008
Wine guru Ken Collura (the wine director of Andina Restaurant) and Luan are teaming up to offer a class on Pairing Cheese & Wine. Luan is selecting favorite cheeses from each of the major cheese styles (bloomy rind, washed rind, cheddar, etc.) and Ken will pair them with delicious wines. We'll discuss why one kind of wine might pair better than another, and what makes a pairing work (or not!) Ken's pairing principles apply to all kinds of food, not just cheese, so this will be a great opportunity to add to your entertaining and culinary skills. Plus you'll be nibbling lovely cheese while sipping delicious wine -- could there be a better way to spend a Monday evening?!?
When: Monday, February 4th at 7:15pm
Where: Foster & Dobbs Authentic Foods
Cost: $25 per person. Reservations are required and must be secured with a credit card. Call the shop at 503.284.1157. Seating is limited and classes fill quickly. Cancellations must be made more than 24 hours prior to the class. Participants receive a 10% discount on all purchases the evening of the class.
Feb. 1st: Black Sheep Creamery Fundraiser
January 24, 2008
On Friday, February 1st there will be a fundraiser for Black Sheep. For a suggested donation of $25-50, attendees will be able to enjoy wine and beer from local producers, cheese from the Washington Cheesemaker’s Association, the Oregon Cheese Guild, (as well as other international cheese favorites from France, Spain, Italy and England), artisanal charcuterie and tasty bites from Portland restaurants. A special account has bee set up at Bank of America, and all the proceeds from the evening will go to help the Gregorys rebuild.
We hope to see you at the event. If you can't attend, but would like to make a donation, drop a check by the shop and we'll make sure it gets into the Black Sheep Fund.
When: Friday, February 1st, 6-9pm
Where: Ecotrust Building, NW 9th & Irving in Portland
Cost: Suggested donation of $25 – 50, for ticket information.
Fondue Night, January 18
January 07, 2008
When: Friday, January 18th at 7:15pm
Where: Foster & Dobbs Authentic Foods
Cost: $30 per person. Reservations are required and seating is limited. Please call the shop at 503.284.1157.
January 22 Class: Paté Class
January 07, 2008
When: Tuesday, January, 22 at 7:15pm
Where: Foster & Dobbs Authentic Foods
Cost: $20. Reservations are required and must be secured with a credit card. Call the shop at 503.284.1157. Class size is limited and fills quickly. Participants receive a 10% discount on purchases the evening of the class.
January 9th: Aspiring Cheesemakers Get-Together
January 03, 2008
Blessed are the cheese makers! Portland has a vibrant Do it Yourself community and there are quite a lot of folks making cheese in their kitchens for friends and family. If you're a home cheese maker and would like to meet other folks who are doing the same, come to the shop on Wednesday, January 9th at 7:15pm. Come and share ideas, resources and experiences with your peers at this informal get-together. Bring along samples of your cheese to share if you like. Whether you have lots of experience or are just beginning, join in! Because one thing the world really does need is more cheese!
December Book Club Discussion
November 28, 2007
Take advantage of the television Writers' Strike to enjoy the work of other writers: instead of watching reruns, relax this holiday season and read a book! The Foster & Dobbs book club meets monthly to discuss books with a food and wine focus, and we are always happy to have new people take part. Join us on Monday, December 3rd, for a lively discussion of The House of Mondavi: The Rise and Fall of an American Empire. This book chronicles the development of the wine industry in California, focusing on the lively (which is a nice way of saying 'dysfunctional') family dynamics of the Mondavis. The discussion will start at 7:15 and last an hour or so.
Next up for the book club: The United States of Arugula by David Kamp, which investigates how we moved from a "mushy vegetables and meat" diet to the richly diverse and distinctive American cuisine we enjoy today. The book is available in paperback and Broadway Books (at NE 17th & NE Broadway) offers book club members a 10% discount. The discussion will take place on Monday, January 3rd at 7:15. Join us!
Woo Hoo!! We're Two!!
November 05, 2007
Join us on Saturday, November 17th for our Second Anniversary Celebration! That's right, we're two years old! We've got some terrific local producers coming in to share their delicious products with you, and we'll be sampling jams, honeys, cheese, charcuterie, chocolates, wines, and more all day long! Some of the local producers are:
- 11:30 to 12:30: Eric Stubenberg & Lords of Salt
(smoked salts)
- 12:00 to 2:00: Tracy Oseran & Urban Gleaners
(Tracy's Small Batch Granola)
- 1:00 to 2:30: Pam Kraemer & Dulcet Cuisine
(spice rubs, mustards, dipping sauces)
- 1:00 to 3:00: Bonnie Crocker & Henry Wine Group
(wines of course)
- 4:00 to 5:30: Ben Dyer & Viande Meats & Sausages
(Pâté and charcuterie)
- 4:00 to 6:00: Nicholas Gunn & Wandering Aengus Ciderworks
(hard apple ciders)
Drop by for tasty samples and delicious ideas for Thanksgiving festivities. Come help us celebrate! Woo Hoo!!!
November 12th Class: Holiday Wines
November 02, 2007
Join us on Monday, November 12th for another great wine class with Ken Collura (the Wine Director and Sommelier at Andina Restaurant). This time, Ken will be focusing on Holiday Wines -- interesting and delicious wines that pair well with holiday meals. He'll lead us through a tasting of six wines -- including some from grapes that may surprise you. We love having Ken lead our wine classes -- not only does he have great taste and depth of knowledge, but he always introduces us to great wines that don't cost an arm and a leg. Plus there's nothing stuffy about this guy -- he just loves tasty wine and likes to share what he knows (which is a lot!) Naturally, we'll also nibble on cheeses selected to go with the wines...
When: Monday, November 12th at 7:15pm
Where: Foster & Dobbs Authentic Foods
Cost: $25 Reservations are required and must be secured with a credit card. Call the shop at 503.284.1157 Class size is limited and fills quickly. Participants receive a 10% discount on purchases the evening of the class.
November 8th Class: Cheese Boards for the Holidays
October 18, 2007
Do you ever think about putting together a cheese tray for a party or a cheese course for a special dinner and start to get a little nervous? With so many cheeses and condiments in the world, how do you know which ones to use? Join us on Thursday, November 8th for a class on Cheese Boards for the Holidays. We'll discuss (and taste!) styles of cheese that work well for parties, pairing principles and display techniques. Plus, we'll show you how to calculate how much cheese you'll need for your gathering -- and to stay within your budget without feeling deprived.
When: Thursday, November 8th at 7:15pm
Where: Foster & Dobbs Authentic Foods
Cost: $20. Reservations are required and must be secured with a credit card. Call the shop at 503.284.1157. Class size is limited and fills quickly. Participants receive a 10% discount on purchases the evening of the class.
October 11th Class: Alice Medrich & Pure Dessert
October 02, 2007
Alice Medrich has been called "the goddess of knock-out desserts" (People), and you may be familiar with her award-winning cookbook, Bittersweet: Recipes and Tales from a Life in Chocolate. If so, you're probably already drooling a little bit, just thinking about it. Join us on Thursday, October 11th for a special evening with Alice as she demonstrates the heavenly tastes from her new cookbook, Pure Dessert. In this new collection of recipes and techniques, she focuses on using fewer -- but tastier -- ingredients. Simplicity and exquisite flavor are the guiding principles of these recipes. We're partnering with Powell's Books to bring you this exciting and delicious evening of sampling her lovely creations, sipping wine and learning from the best!
When: Thursday, October 11th at 7:15pm
Where: Foster and Dobbs Authentic Foods
Cost: $50 (includes a signed copy of Pure Desserts) Reservations are required and must be secured with a credit card. Call the shop at 503.284.1157. Class size is limited and fills quickly. Participants receive a 10% discount on purchases the evening of the class.
October 4th Class -- American Artisan Cheese: Bellwether for Change
September 24, 2007
Join us on Thursday, October 4th for a thought provoking discussion with Jeffrey P. Roberts, author of The Atlas of American Artisan Cheese. Jeff has spent much of his career working with food and agricultural policy, conservation and community development, writing and consulting widely on sustainable agriculture, artisan cheese, and the working landscape. We’re very pleased to have him at the shop to discuss the ways that American agricultural practices are changing and how artisan cheesemakers typify the shifting paradigm. He’ll be using Oregon cheesemakers as examples, so naturally we’ll be tasting their cheeses while sipping Oregon wines. Come to stimulate your mind and stay to stimulate your palate!
Jeff will also be signing and selling copies of his book The Atlas of American Artisan Cheese after the class. Be sure to get a copy of this terrific reference book on the American cheese scene!
When: Thursday, October 4th at 7:15pm
Where: Foster & Dobbs Authentic Foods
Cost: $20. Reservations are required and must be secured with a credit card. Call the shop at 503.284.1157 Class size is limited and fills quickly. Participants receive a 10% discount on purchases the evening of the class. (Discount does not apply to copies of The Atlas of American Artisan Cheese purchased from Jeff.)
October 7th: Cheese Essentials with Laura Werlin
September 17, 2007
Ever stand in front of a cheese case wondering how to know which ones you might like? Join us on Sunday, October 7th for a tasty and stimulating class on Cheese Essentials with Laura Werlin. Laura has been a major advocate for the emerging American artisanal cheese movement and has written several books including The New American Cheese, Great Grilled Cheese, and the newly released Cheese Essentials. She’ll lead a guided tasting of the eight main styles of cheese, explaining the unique characteristics of each style and how they differ in flavor, texture and use. She’ll also discuss wine pairing principles and offer ideas for how to serve the different cheeses. Plus, she'll be happy to sign copies of her invaluable new book!
When: Sunday, October 7th at 6:15pm
Where: Foster & Dobbs Authentic Foods
Cost: $20. Reservations are required and must be secured with a credit card. Call the shop at 503.284.1157. Class size is limited and fills quickly. Participants receive a 10% discount on purchases the evening of the class.
October 12th Class: Chocolate & Terroir with Michael Recchiuti
September 17, 2007
For all of us who grew up on Hershey Bars and thought that there were only three varieties of chocolate (milk, dark and the exotic bittersweet) the idea that chocolate has as much variety, nuance, and distinctive flavor as wine comes as a surprise. Who knew that cacao beans from Venezuela could taste so profoundly different from those grown in Sào Tomé? Join us on Friday, October 12th for a class in the history and terroir of chocolate, led by a man whose chocolate confections have been on the leading edge of the chocolate revolution, Michael Recchiuti. Michael is the creator of Recchiuti Chocolates in San Francisco, and author of Chocolate Obsession: Confections and Treats to Create and Savor. During the class, he will lead us through a tasting of several single-source chocolates, explaining how the place they originate (their terroir) affects the flavor profile of each, and how he has created confections specifically for each one. Of course we’ll taste those confections, too -- because how could we possibly understand his ideas if we don’t taste them?!
When: Friday, October 12th at 7:15pm
Where: Foster & Dobbs Authentic Foods
Cost: $20. Reservations are required and must be secured with a credit card. Call the shop at 503.284.1157. Class size is limited and fills quickly. Participants receive a 10% discount on purchases the evening of the class.
Book Club Meets September 17th
September 10, 2007
Foster & Dobbs' book club meets on Monday, September 17th to discuss Susan Sokol Blosser's At Home in the Vineyard: Cultivating a Winery, an Industry, and a Life. If you've read her memoir and would like to join the discussion come to the shop at 7:15. Next on the reading list: Chocolat by Joanne Harris. We'll have a delicious discussion of this novel on Monday, November 5th. Join the conversations!
If you'd like to be added to the email list for regular book club updates, send Luan a note at info@fosteranddobbs.com.
September 10th Class: Chilean & Argentinean Wines
September 01, 2007
Did you know that Chile has been producing wine for over 500 years? Or that Argentina is the world's fifth largest wine producing country? Join us on Monday, September 10th for a class with Ken Collura to learn about the delicious wines from our South American neighbors. If you haven't yet participated in one of Ken's classes, you're in for a treat! He's smart, funny, and deeply knowledgeable about wine (which of course he ought to be: he's the Wine Director and Sommelier at Andina Restaurant) -- but he's also got a terrific nose for wines that offer great value. Come and let the Malbec, Torrontés, Carmenère and other New World wines roll off your tongue (literally and figuratively!) "Will there be cheese?" you ask. But of course!
When: Monday, September 10th at 7:15pm
Where: Foster & Dobbs Authentic Foods
Cost: $25 per person. Reservations are required and must be secured with a credit card. Call the shop at 503.284.1157. Class size is limited and fills quickly. Participants receive a 10% discount on purchases the evening of the class.
September 1st: Antipasti Tasting!
August 26, 2007
Looking for new ideas for appetizers? Drop by the shop on Saturday, September 1st between noon and 3pm, when Ilyse Rathet from Ritrovo Italian Regional Foods will be on hand. She’ll be offering tastes and tips for making delicious antipasti like grilled fennel and balsamic, bruschetta with sun dried tomatoes and artichokes, spicy honey with cheese, and more. If you’re putting together an end of summer party for Labor Day, Ilyse can help you come us with some wonderfully tasty and simple treats for your guests. Stop by!
August 24th Class: Armandino Batali & Salumi
August 14, 2007
You know 'em, you love 'em: the delectible salumi from Armandino Batali. Whether you're addicted to the Mole or the Hot Sopressata, or wake up thinking about the Culatello, you know that Armandino and his tiny shop Salumi Artisan Cured Meats in Seattle are making some of the best salumi you'll ever have. Join us on Friday, August 24th for a class with Armandino. He'll be sharing his experience and knowledge and show us how he makes Cotto. Don't miss this rare opportunity to learn about the world of cured meats from a master, who -- in addition to knowing a ton about his craft -- is funny and warm and a great guy to spend time with.
When: Friday, August 24th at 3pm and 7:15pm
Where: Foster & Dobbs Authentic Foods
Cost: $35 per person. Registration for this class opens at 4:00pm on Wednesday, August 15th. Reservations are required and must be secured with a credit card. Call the shop at 503.284.1157. Class size is limited and will fill very quickly. Participants receive a 10% discount on purchases after the class.
August 11th: Spanish Olive Oil Tasting
August 08, 2007
Drop by the shop on Saturday, August 11th between noon and 3pm to taste the exceptional olive oil from Marqués de Valdueza. John Cancilla -- who works with the Marques at his Spanish estate -- will be on hand to explain and share the elixir of the Arbequina, Picual, Hojiblanca, and Morisca olives, and pair them with Jamon Serrano, Spanish cheese, and dark chocolate. Drop in for a taste of Spain -- and some new ideas for using these delicious oils!
July 16th class: New World versus Old World Wines
July 10, 2007
Ken Collura is back to teach another of his terrific classes about wine! This time, he'll focus on three wine grapes in their Old World and New World uses. Join us on Monday, July 16th to learn about how terroir and wine making styles effect the grape's flavor and aroma. Ken is the Wine Director at Andina and is widely respected for his depth of knowledge and terrific palate. We enjoy his classes because he's full of great information about tasting and pairing wines, conveyed in a fun and engaging manner.
When: Monday, July 16th at 7:15pm
Where: Foster & Dobbs Authentic Foods
Cost: $25 per person. Reservations are required and must be secured with a credit card. Call the shop at 503.284.1157. Class size is limited and fills quickly. Participants receive a 10% discount on purchases the evening of the class.
July 11th Class: Ayers Creek Farm
July 03, 2007
When: Wednesday, July 11th at 7:15pm
Where: Foster & Dobbs Authentic Foods
Cost: $15 per person. Reservations are required and must be secured with a credit card. Call the shop at 503.284.1157. Class size is limited and fills quickly. Participants receive a 10% discount on purchases the evening of the class.
June 21st Class: Dulcet Cuisine
June 12, 2007
Do you ever see an interesting looking spice rub or marinade on the shelf and wonder what to do with it? Join us on Thursday, June 21st for a class with Pam Kraemer from Dulcet Cuisine -- the Lake Oswego company whose spice rubs, marinades, mustards and other epicurean goodies have been racking up the awards. She'll discuss how to use these flavor enhancing products in lots of simple, tasty ways (and not only Dulcet Cuisine's products, but rubs and brines and marinades of all sorts). You'll come away with lots of new ideas to make your summer dining easy and delicious.
When: Thursday, June 21st at 7:15pm
Where: Foster & Dobbs Authentic Foods
Cost: $15 per person. Reservations are required and must be secured with a credit card. Call the shop at 503.284.1157. Class size is limited and fills quickly. Participants receive a 10% discount on purchases the evening of the class.
July 9 Book Group: Two for the Road
June 11, 2007
The Foster & Dobb’s book group meets Monday, July 9 to discuss Two for the Road by Jane and Michael Stern. Readers of Gourmet Magazine and listeners to Splendid Table know the Sterns for their ravenous appetites, curiosity, and comical quest for America’s quintessential road food.
In this memoir, Jane and Michael Stern tell what it’s like to eat everywhere across the U.S.A. Driving more than three million miles, eating twelve meals a day, they discover not only the pleasure of biscuits and gravy and cherry pie à la mode, but a world of cooks, customers, and fellow road food devotees for whom good food is one of life’s essentials.
Join us Monday, July 9 at 7:15 pm for a lively conversation about Two for the Road (and your favorite road food). If you would like a snack, a bit of light supper, or a glass of wine, please arrive a few minutes early. The Foster & Dobbs book group is free and everyone is welcome.
Note: The book group normally meets the first Monday of every month, but we shifted this month to steer clear of Fourth of July festivities.
June 6th Class: Mt. Townsend Creamery
May 31, 2007
Mt. Townsend Creamery is one of several new cheese making joints to spring into the scene in the last year -- and if you've tasted their Seastack or Cirrus, you'll know why they leapt to the front of the pack! Located in Port Townsend, Washington, Will O'Donnell and his partners work with two nearby dairy farms for their clean, fresh tasting milk. Join us on Wednesday, June 6th for a class with Will, and learn how they started Mt. Townsend and make these delicious cheeses. Will there be wine to pair with the cheese? But of course!
When: Wednesday, June 6th at 7:15pm
Where: Foster & Dobbs Authentic Foods
Cost: $15 per person. Reservations are required and must be secured with a credit card. Call the shop at 503.284.1157. Class size is limited and fills quickly. Participants receive a 10% discount on purchases the evening of the class.
Next Class: Vinegar - the Acid Elixir
May 21, 2007
Ever wonder what makes some vinegars better (or more expensive) than others? How balsamic differs from other vinegars? What can you do with it besides salad dressing? Join us on Wednesday, May 30th for a class on Vinegar - the Acid Elixir. We'll learn about the production styles of this ancient condiment, discuss recipes and tips on its use in the kitchen, and taste a wide range of fruit, wine and balsamic vinegars. Plus, we'll talk about how you can make your own vinegar. Join us for an adventure in the surprisingly diverse world of vinegars!
When: Wednesday, May 30th at 7:15
Where: Foster & Dobbs Authentic Foods
Cost: $15 per person. Reservations are required and must be secured with a credit card. Call the shop at 503.284.1157. Class size is limited and fills quickly. Participants receive a 10% discount on purchases the evening of the class.
May 16th Class: Jasper Hill Farms
May 10, 2007
Join us on Wednesday, May 16th for a class with Mateo Kehler from Jasper Hill Farm in Vermont, and Debra Dickerson, who is Neal's Yard's representative here in the States. Mateo produces exceptional cheeses at Jasper Hill -- Bayley Hazen Blue, Winnemere, and the aptly named Constant Bliss -- and he will be discussing how he makes them. He's bringing samples of the cheeses at different stages in their development so that we'll get to see, smell and taste how the milk is transformed. He'll also share how he, his brother Andy and their wives have made Jasper Hill a model for other tiny farms -- proving that the small family farm is a viable, important piece of the country's economy.
When: Wednesday, May 16th at 7:15pm
Where: Foster & Dobbs Authentic Foods
Cost: $15 per person. Reservations are required and must be secured with a credit card. Call the shop at 503.284.1157. Class size is limited and fills quickly. Participants recieve a 10% discount off purchases the evening of the class.
Next Class - Food for the Soul: Tumalo Farms Cheese
April 17, 2007
Join us on May 1st for a class with Flavio DeCastilhos of Tumalo Farms. Flavio will share how he makes his tangy, sweet gouda-style cheeses at his 84-acre farm near Bend. After 20 years in high tech, Flavio and his wife became excited about “food for the soul” – cheese and wine – while vacationing in southern Brazil, and decided to leave Silicon Valley and start raising goats. Although one of Oregon’s newest cheese producers – they’ve only been producing for about a year and a half – Tumalo Farms has already garnered several awards for their cheese. Come, taste a variety of his cheeses, pair them with wines and hear how he’s done it.
When: Tuesday, May 1st at 7:15pm
Where: Foster & Dobbs Authentic Foods
Cost: $15 per person. Reservations are required and must be secured with a credit card. Call the shop at 503.284.1157. Class size is limited and fills quickly. Participants receive a 10% discount on purchases the evening of the class.
April 9th Class: The Wine & Cheese of Spain
March 30, 2007
Spain's great wine growing regions are not very well known. For Andina Wine Director Ken Collura that simply won't do. Ken is returning to Foster & Dobbs to introduce us to a selection of his favorite Spanish wines and regions. If you missed his class on the Wines of the Loire in February, you won't want to miss this. Ken's classes are fun, lively, and informative. Imagine a born and raised New Yorker with an amazing palate and nose: that's Ken.
Ken Collura of Andina.
Please join us on Monday, April 9 for a tasting of Spain's most celebrated and overlooked varietals including Tempranillo (¿Si, como no?), Albariño, Garnacha, Pedro Ximénez and more, all paired with fabulous Spanish cheeses and meat.
When: Monday, April 9 at 7:15pm
Where: Foster & Dobbs Authentic Foods
Cost: $20 per person. Reservations are required and must be secured with a credit card. Call the shop at 503.284.1157. Class size is limited and fills quickly. Participants receive a 10% discount on purchases the evening of the class.
March 27th Class: Xocolatl Redux!
March 19, 2007
Our February class with David Briggs -- the chocolatier behind Xocolatl de David -- sold out so quickly that we asked him to do another class for those who couldn't get into the first one. Join us on March 27th at 7:15 for another evening with David, and learn how he develops his flavor combinations and his methods for making his oh-so-tasty treats. Naturally, eating the chocolates is a very important part of the learning experience...
When: Tuesday, March 27th at 7:15pm
Where: Foster & Dobbs Authentic Foods
Cost: $15 per person, nonrefundable. Reservations are required and must be secured with a credit card. Call the shop at 503.284.1157. Class size is limited and fills quickly. Participants will receive 10% off on purchases the evening of the class.
March 18th Class: Olive Oils of Italy
March 12, 2007
Ever wonder why some people get so excited about olive oils? Join us on Sunday, March 18th at 6:15 for a class on the delicious olive oils of Italy. Ilyse Rathet of Ritrovo Italian Regional Foods will be on hand to share her knowledge and first hand experiences with the producers of these wonderful, distinctly flavorful oils. Ilyse and her partner Ron Post lived in Italy for several years, studying, traveling, learning about the indigenous food and wines, and building relationships with small artisanal producers. Upon returning to the States, they started Ritrovo in order to bring the delicious work of a few producers to America. We’ll taste several new harvest oils, learn about the fruit from which they are made, and get ideas for ways to use them. You’ll never think all olive oil is the same again!
When: Sunday, March 18th at 6:15pm
Where: Foster & Dobbs
Cost: $15 per person. Reservations are required and must be secured with a credit card. Call 503.284.1157. Class size is limited and fills quickly. Participants receive a 10% discount on all purchases the evening of the class.
April 2 Book Club: Wine and War
March 12, 2007
First of all, thanks to everyone who turned out for the March 5 discussion of The Omnivore’s Dilemma. We had 11 guests for a lively and thoughtful conversation about Michael Pollan’s book.
This month the Foster & Dobbs book club is reading Wine and War by Donald and Petie Kladstrup (published by Broadway Books). This book tells the remarkable story of French winemakers who protected and rescued their wine from German plunder during World War II.
The book is available in paperback and at the Multnomah Public Library. Mention the Foster & Dobbs book club at Broadway Books and receive a 10% discount on Wine and War.
We will meet Monday, April 2 at 7:15. The shop closes at 7:00 pm so if you would like a snack, a bit of light supper, or a glass of wine, arrive a few minutes early. The Foster & Dobbs book club is free and everyone is welcome.
A Tasty Introduction to Dulcet Cuisine
March 09, 2007
This winter we have been focusing on our pantry section of the shop to provide an expanded selection of staples. One of the lines we are proud to introduce is Dulcet Cuisine, a company based in Lake Oswego making delicious all-natural products.
This Saturday, March 10, stop by the shop between noon and 3 pm to meet the fine folks of Dulcet. You can sample some of their wonderful dressings and condiments, and get terrific ideas for easy and delicious ways to use them!
March 1st Class: Comté, Truly One of the World's Great Cheeses
February 26, 2007
Have you tried the delicious Comté that we carry? There's a lot of Comté in the world, but not all of it tastes as good as this. That's because our wheels are made only with spring and summer milk, and the wheels have been carefully aged and hand selected when they are at peak perfection. Join us on Thursday, March 1st for a class with Daphne Zepos who, along with her partner Jason Hinds at Essex Street Cheese Company, is responsible for bringing this remarkable cheese to the States. Daphne has tremendous knowledge to share about Mountain Cheeses – the group that includes Comté – as well as affinage, the process that brings cheese to greatness.
Before starting Essex Street Cheese, Daphne was the fromager at the Artisanal Premium Cheese Center in New York City. There she selected and aged over 300 cheeses, and taught classes for cheese makers, fromagers, and cheese lovers of all stripes. She is a committed and dynamic advocate for artisanal cheese, and is frequently called upon as a judge in national and international cheese competitions.
When: Thursday, March 1st at 7:15 pm
Where: Foster & Dobbs
Cost: $15 per person. Reservations are required and must be secured with a credit card. Call the shop at 503.284.1157. Class size is limited and fills quickly. Participants will receive a 10% discount on their purchases the evening of the class.
Two Classes Coming Up!
February 18, 2007
We’ve got two terrific classes coming up: The Wines of the Loire with Ken Collura on February 26th and Comte: One of the World’s Great Cheeses with Daphne Zepos on March 1. Both Ken and Daphne are exceptionally skilled and dynamic professionals in their fields, and we’re thrilled to have them teach for us.
February 26th Class: Wines of the Loire
February 18, 2007
Of France's great wine regions, the Loire is perhaps the least known and understood. It is France's third largest wine region and the number one producer of wine ordered in restaurants in France (who knew?). Ken Collura -- sommelier of Andina Restaurant -- will guide us through the Loire's celebrated districts of Anjour-Saumur and Centre Loire. Ken is one of Portland's top sommeliers--though he is far from the stuffy, starched napkin over the forearm type the title suggests. Ken believes wine should not have to be expensive, elite or difficult to understand.
Ken Collura in his element at Andina.
Please join us on Monday, February 26th for a tasting of the Loire's most celebrated varietals, Chenin Blanc, Sauvignon Blanc, and Cabernet Franc, all paired, of course, with some lovely cheeses from the region.
When: Monday, February 26th at 7:15pm
Where: Foster & Dobbs Authentic Foods
Cost: $15 per person. Reservations are required and must be secured with a credit card. Call the shop at 503.284.1157. Class size is limited and fills quickly. Participants receive a 10% discount on purchases the evening of the class.
Next Class: Xocolatl!
January 31, 2007
If you’ve tried the chocolate ganaches and caramels from Xocolatl – the Bacon Caramel, Orange Cardamom Ganache, Fleur de Sel & Szechuan Peppercorn Ganache, Milk Chocolate with Earl Grey Tea, and many others – you’ll probably agree that David Briggs knows something about chocolate! Join us at 7:15 on Tuesday, February 13th for a class with David, and learn how he comes up with his flavor combinations, his methods and materials, and more. He’ll take you on a guided tasting tour from the raw materials to the confections. Mmmmmm!
When: Tuesday, February 13th at 7:15pm
Where: Foster & Dobbs
Cost: $15 per person. Reservations are required and must be secured with a credit card. To reserve your spot, call the shop 503.284.1157 Class size is limited and fills up quickly. Participants receive a 10% discount on their purchases the evening of the class.
It's Book Club Time!
January 27, 2007
We’re starting a book club! There are so many great books about food — like Peter Kaminsky’s Pig Perfect or My Life in France by Julia Child and Alex Prud’Homme, and so many others — that we think it would be fun to have a group to read and talk about them. Nothing too serious or formal, just good books and good conversation. If you’re interested in being a part of this, join us here at the shop on Monday, January 29th at 7:15. At this first meeting, we’ll select a book to read and set a schedule. Come on in!
Artisan Cheese Seminar at Connections 2007
January 27, 2007
The Jewish Federation of Greater Portland’s Connections 2007 will feature The World of American Farmstead Cheeses, a talk by our very own Luan Schooler. Connections is a day-long program connecting women, education, and community. The February 11 program includes a brunch, a keynote speech, and 14 workshops. Registration is $47.08. For more information visit www.jewishportland.org.
Next Class: Cheese 101
January 13, 2007
What makes a Cheddar a Cheddar? How does the blue get into the cheese? Why are some cheeses stinky – and is it a good thing? Join us on January 26th for Cheese 101 and learn the answers to these questions and more. The class will focus on how cheese is made, the basic styles and their flavor profiles. Come and learn how one simple liquid – milk – can take on so many different flavors, textures, and appeals.
When: Friday, January 26th at 7:15pm
Where: Foster & Dobbs Authentic Foods
Cost: $15 per person. Reservations are required and must be secured with a credit card. Call the shop at 503.284.1157. Class size is limited and fills quickly. Participants receive a 10% discount on purchases the evening of the class.
January 11th Class: Wine & Cheese of Northern Italy
January 04, 2007
Join us for a class about the wines and cheeses of Friuli and Lombardy. Elaine Testa from Casa Bruno Wines will be on hand to tell us about the area's viniculture and introduce us to some wines from off the beaten path. Naturally, we’ll also be tasting regional cheeses, as well as another pride of the Friuli: Prosciutto San Danielle. Mmmmm, good!
When: 7:15pm on Thursday, January 11th
Where: Foster & Dobbs Authentic Foods
Cost: $15 per person. Reservations are required and must be secured with a credit card. Call the shop at 503.284.1157. Class size is limited and fills quickly. Participants receive a 10% discount on purchases made the evening of the class.
Oregon Dukkah Tasting on Saturday
December 13, 2006
Stop by on Saturday, December 16th and sample a terrfic new condiment, Oregon Dukkah. Sasha Kaplan will be on hand from 4:00 to 5:30 Saturday afternoon to tell you all about it (and give you tasty samples!)
What the dickens is Dukkah, you may be wondering. Well, Oregon Dukkah is a dry dip. It is a full flavored blend of Oregon hazelnuts, sesame seeds and fragrant Middle Eastern spices. Traditionally, dukkah is eaten with fresh bread dipped in olive oil and than rolled in the roasted nut, seed and fragrant spice mix. Dukkah is a very popular specialty food in Australia and New Zealand where it often served in wine bars and cafes. It can be used as a coating on meats, fish and poultry. It is especially good with chevre and other fresh cheeses. If you’re looking for a fun new idea for holiday appetizers, Oregon Dukkah could be just the ticket!
December 09, 2006
Drop by the shop on Thursday, December 14th and sample some French wine. Elaine Testa from Casa Bruno Wines will be on hand to pour wine and share her extensive knowledge of the wines and the regions where they are made. These are terrific wines for the holiday season -- affordable, versatile, and really good! We'll be pouring:
* 1995 Chateau L'Aiguillette Muscadet Sevre & Maine Sur Lie (Loire) - $13.65
* 2005 Domaine des Roches Neuves Saumur Champigny (Loire) - $16.50
* 2003 Domaine Nicolet Rasteau (Vallée du Rhône) - $16.50
* 2004 Domaine Brusset Gigondas Rouge "Grand Montmirail" (Vallée du Rhône) - $25.50
* 2004 Chateau Segonzac Cotes de Blaye 1er (Bordeaux) $13.65
When: 5:30 - 7:30 pm on Thursday, December 14th
Where: Foster & Dobbs Authentic Foods
Cost: Nothing.
Why: Because holiday shopping is just more fun with a glass of wine in hand!
December 5th Class: Grower Champagnes & Caviar!
November 24, 2006
What could be more festive than Champagne and caviar for the holidays? Join us on Tuesday, December 5th at 7:15 for a class exploring bubbly and fish eggs. Whitney Schubert from Triage Wines will be on hand to guide our tasting experience. She has just returned from France where she visited with the winemakers producing these unique champagnes that – unlike the bubbly from the big houses like Moët et Chandon or Veuve Clicquot – truly reflect their terroir. We’ll also be tasting caviars during the class, and there will natuarally be cheese pairings as well.
When: Tuesday, December 5th at 7:15pm
Where: Foster & Dobbs Authentic Foods, 2518 NE 15th Avenue in Portland
Cost: $25 per person. Reservations are required and must be secured with a credit card. Call the shop at 503.284.1157. Class size is limited and fills quickly. Participants receive a 10% discount on purchases made the evening of the class.
November 17th Class: A Flight of Blues
November 01, 2006
The Rogue Creamery in Central Point, Oregon, has been racking up awards left and right for their terrific collection of blue cheeses. On Friday, November 17th, David Gremmels from Rogue Creamery will join us for “A Flight of Blues.” In this class, we’ll taste several of Rogue’s blues and David will share how they are made and how their unique flavor profiles are developed. We’ll also learn new ideas for pairing them with wine and ways to use them to prepare simple, delicious appetizers and meals.
The Rogue Creamery was first established in the 1930s by Tom Vella. In 1955 he spent a summer in Roquefort, France, learning from the master cheese makers there how they made their exceptional blue cheese. He returned to his creamery in southern Oregon and began producing Oregon Blue in 1957. Upon Tom’s death in 1998 (at age 100) his son Ig Vella took over the cheesemaking and continued the traditions his father had established. In 2000, David Gremmels and Cary Bryant bought the Creamery and through an ongoing partnership with Ig Vella have continued to honor and develop the deeply artisanal methods of this longtime Oregon treasure.
When: 8:15 on Friday, November 17th
Where: Foster & Dobbs, 2518 NE 15th Avenue in Portland
Cost: $10 per person. Reservations are required and should be secured with a credit card. Call the shop 503.284.1157. Class size is limited, and the classes fill quickly. Participants receive a 10% discount on their purchases that evening.
October 30th Class: Hard Cider & Cheese!
October 17, 2006
The fellows from Wandering Aengus Ciderworks will join us for our next class. Taste the fruit their ciders are made from and learn about how those hard, sour apples become such tasty, refreshing cider. We’ll be pairing the ciders with new American Farmstead cheeses as well as trying out some traditional parings from Asturias, Spain.
When: 7:15pm on Monday, October 30
Where: Foster & Dobbs Authentic Foods
Cost: $10 per person. Reservations are required and should be secured with a credit card. Call the shop 503.284.1157. Class size is limited, and the classes fill quickly. Participants receive a 10% discount on their purchases that evening.
October 10th Class: Willamette Valley Cheese Company
October 04, 2006
For our next class, Rod Volbeda of Willamette Valley Cheese will be on hand to tell about his award winning cheeses, learning his craft in Holland from Dutch cheese masters, and how following sustainable practices affect his herd and cheese. We'll taste several of his delicious cheeses and pair them with wines.
Rod grew up on dairy farms in California and Albany, Oregon. He and his wife Melissa have been developing their herd of Jersey cows near Salem since 1992, and he spent many years perfecting his cheese recipes before establishing Willamette Valley Cheese Company. Rod and Melissa will be leaving soon for Bra, Italy, where they are delegates to the Slow Food's Terra Madre program for food producers from around the world.
When: October 10th at 7:15pm
Where: Foster & Dobbs Authentic Foods, 2518 NE 15th Avenue
Cost: $10 per person. Reservations are required and must be secured with a credit card. Class size is limited and class fills up quickly. Call the shop to reserve your spot - 503.284.1157.
Participants receive a 10% discount on purchases the evening of the class.
September Class: River's Edge Chevre
September 02, 2006
Join us for an evening with Pat Morford of River’s Edge Cheese. On her small farm in Logsden (near Newport) Pat raises goats and makes a variety delicious, delicate goat’s milk cheeses. She’ll tell us about how she makes the cheese and the goats that make it all possible. Naturally, we’ll be tasting the cheese and pairing it with wine.
When: Friday, September 15th at 8:15pm
Where: Foster & Dobbs
Cost: $10. To reserve a spot, please call the shop (503.284.1157). Reservations must be paid in advance. Class size is limited and fills quickly.
June's Class, Good News/Bad News, More Good News
June 23, 2006
June's Class: Beyond Manchego and Rioja: Wine & Cheese of Northern Spain
This month, we’re teaming up with Dickie Mallison from Galaxy Wine Company to introduce you to some terrific wine from northern Spain. Dickie recently spent time in Spain, traveling the country, visiting the vineyards and meeting winemakers. He’ll be sharing some of his favorite wines, plus telling us about the different regions and grapes. And since having wine without cheese would be just plain wrong, we’ll also be tasting (and learning about) some of the marvelous cheeses from the same regions.
When: (CLOSED) 7:15pm on Thursday, June 29
Where: Foster & Dobbs Authentic Foods
Cost: $10 per person.
To reserve your spot, please call the shop at 503.284.1157. Reservations must be paid in advance. Class size is limited, so please make your reservations quickly.
The Pasanau Winery in Spain's Priorat.
Good News/Bad News from Vosges Haut-Chocolat
The good news is that Vosges is coming out with four new exotic candy bars next month, including: Goji (Tibetan goji berries with pink Himalayan sea salt and dark milk chocolate), Gianduja (almonds, hazelnuts and dark milk chocolate), d’Olivia (dried kalamata olives in white chocolate – if anyone else was offering this, we’d run the other way, but Vosges has a way with surprising flavor combos), and Calindia (green cardomon with walnuts and dried plums in dark Venezuelan chocolate). We’ll be getting these in early July. The bad news is that Vosges is raising all their prices, so the bars that we’ve been selling for $5.95 will all go to $7.00 with the next order. I don’t want to create a stampede, but all you Vosges addicts out there might want to stock up this month...
Just Plain Good News: They were Gone, But Now They’re Back!
That extraordinary Comté cheese that we had in April is back! We just received another fabulous wheel from France. This raw milk Comte is aged over 16 months and is Melt-In-Your-Mouth Fruity Deliciousness. $20/per pound. Oh, my gosh, it’s so good!
And we’ve got 100% Pure Kona Coffee (from my Mom’s place on the Big Island of Hawaii) in the shop again. So smooth and mellow, it has a rich flavor with floral notes and well balanced acidity. Lovely for sipping on the porch on a fine summer morning. $16.25/half pound. Mmmmmmm.
Two News Tidbits:
We’ll be closing at 6:00pm on Friday, June 23. Dance/USA, an association of dance companies from all over the country is meeting in Portland this week and Foster & Dobbs is hosting a small reception for them. I hope this doesn’t inconvenience any of you.
Our liquor license application is rolling along. Hopefully, the first weekend in July, you’ll be able to come over and enjoy a nice glass of wine and a cheese plate on our patio. We’ll let you know as soon as it happens!
And that's the news. Hope to see you soon.
Cheers!
Luan
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
Beer, Class, and Other Good Things
March 10, 2006
Beer!
This week we’re introducing our new selection of craft beers. As with all our products, we’ve started a collection of brews with rich, dynamic flavors from small producers. Drop by this Friday (March 10) evening 5-7pm or Saturday afternoon and taste a couple with us.
A Class on Beer & Cheese
When it comes to pairing beer and cheese, most people stop with cheddars or maybe whatever cheese comes atop pizza. And that’s just not right! Beer is a very cheese friendly beverage – it’s not as finicky as wine and the pairings can be just as exciting. We’ll be tasting four diverse beers and four styles of cheese during the class.
When: Thursday (March 16th) and Friday (March 17th) at 7:15pm each night.
Where:Foster & Dobbs Authentic Foods, 2518 NE 15th Avenue in Portland
Cost:$10 per person
To reserve your spot, call the shop (503.284.1157). Reservations must be paid in advance. Class size is limited to 12 per night.
Lamb Prosciutto
We’ve been waiting a long time for this unique cured meat from Salumi Artisan Meats to be available again, and the moment has finally arrived. Demand for this ‘prosciutto’ far exceeds the small amount Armandino Batali is able to make, and we’re very happy to have it here for you. The flavor is distinctly lamb, and it’s terrific served thinly sliced with good bread and olive oil alongside a deep bodied red wine (or Armandino suggests a slightly bubbly sparkling white). Try it with cheese, baby artichokes, and good olives. Or enjoy it with melon and fruit.
Cheese
We just received a special wheel of Comte from France – and it is so tasty! Comte is considered one of the world’s ‘great cheeses’ but I have often wondered why. Much of the Comte that’s available is a little bland, but when I tasted this particular cheese in January, I knew we had to get some. It’s fruity, sweet and creamy, with hints of toffee and hazelnuts. It would be delicious in fondue, make a stellar mac & cheese or great grilled cheese sandwiches – or simplest of all would be to serve it with a good Pearl Bakery multigrain Batard and a beer.
Other cheeses we’re excited right now about are our young Pecorinos, a raw milk Taleggio, and Coolea (similar to an aged gouda, but with a rich meaty note underneath all that yummy butterscotch and salt.) And then there’s the other hundred-plus cheeses all waiting to be tasted.
Cheers!
Luan
A Valentines Special: Chocolate & Wine
February 06, 2006
To dazzle your Valentine,
Just ply them with chocolate and wine.
A sprinkling of knowledge
From Foster/Dobbs College
Will persuade them that you are quite fine.
Valentine’s Day is coming and -- whether you are out to charm your beloved, or just want to deepen your appreciation of one of the world’s great foods -- fun is in the offing. Join us at Foster & Dobbs Authentic Foods to learn a bit about the history of chocolate and how it is made. We’ll be tasting a variety of chocolates and chocolate confections and pairing them with wine. Can you think of a better way to spend an evening?
When: Thursday, February 9, 2006 at 7:15pm
Where: Foster & Dobbs Authentic Foods, NE 15th & Brazee
Cost: $10
Class size is limited to 16. Reservations must be paid in advance. We will contact you to arrange payment.
But wait! There’s more!
Even if you can’t attend the class, stop by to check out the terrific new chocolates we have for Valentine’s Day. Some things that we’re very excited about are:
Exotic Truffles and Champagne & Rose Truffles from Vosges Haut-Chocolat (Vosges is the company that makes those delicious chocolate bars with great flavor combinations to which many of us are addicted.)
Bonbons and Pistoles from Debauve & Gallais of Paris. This tiny company is the oldest chocolate house in the world – Surplice Debauve first created many of these confections for King Louis XVI and Marie Antoinette. And boy are they are scrumptious!
Cheers!
Luan & Tim
The Cheeses of Neal's Yard Dairy
January 13, 2006
What Wallace and Gromit Don't Want You to Know!
Wallace and Gromit love Wensleydale above all other cheeses, but there are many other cheeses from the British Isles that are delicious and worthy of attention. Neal’s Yard is a small London company that has worked to prevent many British farmstead cheeses from becoming extinct in the face of modernity and agribusiness.
Join us at Foster & Dobbs Authentic Foods for a class about these fine cheeses and how to pair them with wine. We'll eat a little cheese and drink a little wine. Wallace would approve.
When: Wednesday, January 18th at 7:00pm
Where: Foster & Dobbs Authentic Foods, NE 15th & Brazee
Cost: $10 per person.
Class size will be limited to 12.
Cheers!
Luan
