Today In the Cafe
April 23, 2014

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Soup:Spicy Black Bean & Chorizo Chili

Sandwich: Finocchiona, Brie, Fresh Fennel, & Arugula

Meat Primo:Speck, Bleu D'Auvergne, Red Onion, Arugula, & Balsamic Glaze

Veggie Primo: Crimini, Smoke Mozzarella, Pomodoraccio, & Italian Parsley



Mountain Lodge Farm Cheeses
April 21, 2014

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A week or so ago, Connie organized a field trip of sorts down (and over) to Mountain Lodge Farm in Eatonville to see the new (redundant?) kids. By all accounts, the brood was adorable. And while none of the little fellas were stowed away for the trip back to Seattle, we did manage to bring back several of their delicious goats' milk cheeses. Check them out as these are quite unique - especially the fresh Chevre - made with early lactation milk.
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Oregon Pinot Noir
April 21, 2014

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Had to snap a pic of just a few of our lovely Oregon Pinot Noirs. We have a great representation of classic, pioneering wines from the likes of Eyrie and Cameron to the new breed avant garde from Big Table Farm and Walter Scott. Check them out this week!



Saturday Wine & Cheese Tasting
April 12, 2014

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Join us today from 2-4pm for our weekly Wine & Cheese Tasting. Weather's getting nice so we're pouring 4 Rose's from around the world: Washington, France and Spain.

See you at the store!



Washington Cabernets
March 11, 2014

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Here we go... the Spring Release Cabs (and Bordeaux blends) are starting to come out. Leonetti is next. Why wait, though? Grab the last of the impeccable 2010's and snag a few of the just-released 2011's before the weekend. As always, there's more at the store!



May Newsletter
May 14, 2012

What's New on the Shelves
What's New in Wine (and Beer!)
What's New in Deli
Recipe: Mushroom Mac & Cheese with Brioche Crumbs



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Traditional Biscotti
November 29, 2011

We used to do a monthly wine club and with each month’s wines, we included a recipe. We featured Vin Santo one month and a biscotti recipe was a natural addition. As you can gather by now, a traditional and simple recipe was in order. As a good son, I enrolled my father in the club and he took to this recipe – very similar to his Italian mother’s which wasn’t written down – and perfected it. As an engineer, be assured it has been tested hundreds of times and is perfectly accurate in every detail. Thanks, Dad!

Traditional Biscotti
½ cup melted, unsalted butter
2 cups granulated sugar
1 ½ Tbsp vanilla extract
(or 1 ½ Tbsp. anise extract or flavoring)
5 large eggs
5 cups all-purpose flour
3 Tbsp baking powder
½ tsp salt
1 cup blanched, toasted almonds

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September 2011 Newsletter
September 19, 2011

What's New in the Deli


What's New on the Shelves

What's New in Wine (and Beer)

Recipe: Oven Roasted Potatoes (vegetables)



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May 2011 Newsletter
May 1, 2011

What's New in the Deli


What's New on the Shelves


What's New in Wine


Recipe: Asparagus & Pancetta Risotto



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December Newsletter
December 10, 2010

What's New on the Shelves

What's New in the Deli

What's New in Wine

Recipe: Sage & Rosemary Pork Roast



More...