Culinary Pioneer

Culinary Pioneer
THE
A Q UA RT E R LY G U I D E TO YO UR N EXT
FO O D A DV EN TUR E!
Spring 2016
Hope springs
eternal.
AND SPRING
MAKES US HOPE
FOR ALL THE BRIGHT,
CRISP, REFRESHING
FOOD WE’RE ABOUT
TO EAT!
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THE CULINARY PIONEER
SPRING 2016 | CONTENTS
4
QUICK, FRESH, AND
R E A D Y- T O - I M P R E S S P A I R I N G S
6
GIFTS FOR MOM
7
GIFTS FOR DAD
8
SPRING SANDWICH SPECIALS
10
L I G H T & E A S Y PA S TA S
12
F A M I LY R E C I P E :
H O M E M A D E M E AT B A L L S
14
VENDOR SPOTLIGHT
E S S E X S T. C H E E S E
15
MONGER PROFILE
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QUICK, FRESH, & READY-TO-IMPRESS
FRESH RICOTTA
soft, fluffy, spreadable
+
MITICA HONEY
imported from Italy
+
DB PISTACHIOS
(CRUSHED)
roasted & salted
+
SLICED BAGUETTE
BRABANDER
sweet, nutty goat Gouda
from Essex St. Cheese
+
FAT TOAD FARM
CARAMEL SAUCE
creamy, smooth, sweet
WILDE WEIDE
springy, grassy, herbaceous
Gouda from Essex St. Cheese
+
LA QUERCIA PROSCIUTTO
sweet, salty, nitrate-free
+
FRESH ARUGULA
+
SLICED BAGUETTE
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Pairings
MASCARPONE
creamy, rich, delicate
+
CAMPARI 15 YEAR AGED
BALSAMIC
thick, nutty, sweet
+
FRESH STRAWBERRIES
ALPHA TOLMAN
fruity & buttery
+
TAIT FARM FOODS
GINGER PEACH CHUTNEY
sweet and tangy
MELTED CHALLERHOCKER
smooth as velvet
+
TAIT FARM FOODS
SOUR CHERRY JAM
like eating fresh cherry pie
+
SLICED BAGUETTE
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Gifts for
M
O
M
MARQUES DE VALDUEZA ESTATE
EXTRA VIRGIN OLIVE OIL
This oil is produced by a single
estate that has been in the family
since 1624. Rich and buttery with
a delicate, slightly floral finish. An
outstanding finishing oil.
THE BELLA
MOTHER’S DAY GIFT BOX
Here’s a simple way to let mom know
you appreciate her as much as you
both appreciate good food! We’ve
composed an array of our favorites
including Delice de Bourgogne, Black
Lava Cashews, and Bequet Caramels
that are sure to delight!
Sunday
May 8
DB OIL & VINEGAR CRATE
The quintessential Italian duo.
Let your cooking soar to new
heights with these classics.
THE BELLISSIMA
MOTHER’S DAY GIFT CRATE
She brought you into the
world (and did a whole lot
more since), and she at
least deserves some super
luxurious cheese for all
that! We’ve hand-selected
the perfect Mother’s Day
assortment, that she’ll eat up
all day (and the next and the
next! Long live Mother’s Day!)
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THE PAPA ROBUSTO
FATHER’S DAY GIFT CRATE
Gift boldly and let dad know
the Pepper Shooter doesn’t
fall far from the Soppressata!
Habanero Blend cheese, Black
Lava Cashews, spreadable
salami, plus a Di Bruno Bros.
knife so dad can spread and
slice to his heart’s content.
THE PAPA BELLO
FATHER’S DAY GIFT BOX
We honor dad with a glorious
collection of bold flavors.
A dense and serious Gruyere,
a perfectly paired Onion
Cabernet Spread, crunchy
Black Lava Cashews and more
bolster this bounty of goodness.
Full-bodied, distinguished.
Robust, yet refined.
Gifts for
D
A
D
Sunday
June 19
LA QUERCIA ACORN-FED
TAMWORTH HAM
Rich, strong, sweet, and nutty with
a silky, melt-in-your-mouth texture.
Acorns have been associated with
superior dry cured meat for centuries,
and La Quercia is proud to be the first
to bring this tradition to the US.
HANK SAUCE
A zesty and flavorful hot sauce with a
stealthy heat that keeps you coming
back for more. Perfect for wings.
Add to your morning eggs and
wake right up!
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April • May • June
sandwich
specials
Everyday our culinary experts are
perfecting and expanding the art of
putting delicious foodstuffs between
slices of beautiful bread. To spotlight
their handiwork, we now offer two
Chef’s Sandwich Specials a month
at the counter. Here’s a sneak-peek
at the droolworthy menu so you can
start planning your lunches. Ditch
the vending machine, escape the
office, soak up some sun, and enjoy a
deliciously easy, handmade sandwich!
1
2
3
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1. T HE BUCHERON SPECIAL
april
4 th - april 17 th
Bucheron, first-of-the-season asparagus & forest mushroom
salad, radishes, and watercress with a touch of fig jam on
chardonnay miche bread.
2. T HE CHICKEN WALDORF
april
18 th - may 1 st
White meat chicken salad with grapes, celery, apples, golden
raisins, and Birchrun Blue cheese on raisin walnut bread.
3. THE MAMMA MIA
may
2 nd - may 15 th
Fresh mozzarella, vine ripened tomato, basil pesto,
and Prosciutto di Parma on an everything focaccia.
4. T HE BEAT THE HEAT PANINI
may
16 th - june 5 th
Nduja, Pecorino Crotonese, broccoli rabe & pepper
salad, lemon garlic aioli, and pesto on focaccia.
5. T HE BEER LOVERS CLUB
june
6 th - june 19 th
Bronzed pork loin, Stilton Reserve, speck, pickled tomatoes,
lettuce, and Marcona almond aioli on craft ale bread.
6. T HE PEACHES AND PROSCIUTTO
june
20 th - july 3 rd
Perfectly ripe peaches, Prosciutto di Parma, Taleggio, arugula,
and Lucero Ascolano olive oil mayo on rustic ciabatta.
6
5
4
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LIGHT & EASY
Pastas
Your favorite dish doesn’t have to be
heavy. Simple, seasonal ingredients
will help keep that spring in your step!
ROASTED GARLIC & HERB
LINGUINI
• Linguini of your choice
• DB Roasted Garlic &
Herb Cheese Spread
• DB Classico Olive Oil
• La Quercia Prosciutto
• Fresh peas
• Salt and pepper to taste
Add Roasted Garlic & Herb Cheese
Spread to a saucepan with DB
Classico Olive Oil. Simmer on low heat
until melted. Add prosciutto and peas
to sauce. Pour sauce over linguini and
mix well. Add salt and pepper to taste!
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GREEK PASTA SALAD
•
•
•
•
•
•
Sfoglini Radiators
Sicilian Oil Cured Black Olives
Essex St. Cheese Feta
Marques de Valdueza Olive Oil
Fresh spinach
Roasted peppers
Lightly sauté fresh spinach. Add to
a large bowl with cooked Radiatori
and mix in other ingredients.
Drizzle Olive oil over top and
finish with salt and pepper.
PESTO FUSILLI
•
•
•
•
Bartolini Fusilli Pasta
Di Bruno Bros. Pesto
Roasted tomatoes
DB Classico Olive Oil
Mix cooked fusilli in a large bowl
with pesto sauce. Add as much
pesto as you want! Stir in roasted
tomatoes and drizzle with olive oil.
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AT?
THE ME H
G
N
I
S
T
S
I
MI
BA L L W T H E
A
E
V
A
N
H
CIPE O
THE RE GE!
A
NEXT P
DI BRUNO BROS.
FAMILY RECIPE
Meet Chef James, who brings this recipe and our day-to-day culinary
world to life. He joined the Di Bruno Bros. family in 2006 after
cooking for some of the greatest restaurants in the Philly area. Chef
James takes a simple approach to food, choosing to focus on each
ingredient’s integrity without over complicating a recipe. Here he
shares his means for making a massive amount of meatballs! Mangia!
homemade
meatballs
YIELDS APPROX. 40 GOLF BALL SIZED MEATBALLS
3 lbs. ground beef
3 slices of day-old bread
1/2 cup milk
3 eggs
1/2 bunch of Italian parsley, minched
3/4 cup Pecorino Romano, grated
2 Tbsp. kosher salt
1 Tbsp. black pepper
Soak the bread in milk for 30 minutes. Squeeze dry
and add to rest of ingredients. Incorporate well by
hand. Do not over mix. Roll meatballs into desired size.
Meanwhile, in a heavy bottomed large surfaced saute
pan, add about a half inch of canola oil and heat to 300
degrees. Do not overcrowd the pan. Fry the meatballs
in batches until dark brown on all sides and internal
temperature is 160. If you don’t have a thermometer,
break a meatball open to check for doneness. Drain on
paper towels and add to your favorite sauce.
Hint: You can bake these in the oven if you prefer
not to fry. Just lightly coat with oil, and bake at
450 degrees for 12-15 minutes. Be sure to space
an inch apart for even cooking.
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VENDOR SPOTLIGHT
Essex St.
Cheese
Brooklyn’s Essex Street Cheese Co. is a cheese importer
and wholesaler that focuses on a limited number of perfectly
ripened classic cheeses, handpicked at the source.
ESSEX ST. FOCUSES
ON A FEW WELLAGED CHEESES,
SPECIALLY
SELECTED AT THE
SOURCE. HERE
ARE A FEW OF OUR
FAVORITES:
They are cheesemongers themselves and offer cheesemonger
training and education both on-site and with trips to the farms
that make the cheeses, in France, Holland, Italy and Spain.
Essex St.’s Manchego 1605 is one of
the few that is handmade with unpasteurized milk from a single herd,
aged with an unwaxed rind.
Marcel Petite
Essex Comté
Cravero Parmigiano
Remeker aged for six months is called Remeker. After
being aged for 18 months, it is called Olde Remeker. If it
has a natural rind, it is aptly titled Remeker Pure and has
been aged for 8 to 9 months. There will be a quiz on this!
Manchego 1605
L’Amuse Gouda
“Oh my God,
what was
that?”
Essex St. Cheese hand selects Marcel Petite Essex Comté from among the 100,000 wheels
slowly and coolly aging in the caves, basing their choices on flavor profile, not on age or price.
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- Huffington Post after
tasting L’Amuse Gouda
MONGER SPOTLIGHT:
malachy
Franklin Cheesemonger, Certified Cheese Professional, and talented
illustrator, Malachy, was recently selected for an internship through
Essex St. Cheese with L’Amuse Gouda in Holland. His handwritten
and illustrated application detailed his plans to keep a visual journal
of his trip. We’ve included a few of those illustrations here. Enjoy!
What inspired you to pursue a
career as a cheesemonger?
I credit my wife, Amanda,
with sparking my interest
in cheese. She’s been
working in food policy for a while and her interest
and advocacy around good, local food opened my
mind and started me on my current path.
You have an internship with Betty Koster of
L’Amuse coming up in Holland. What about your
time there are you most excited about?
I’m excited to work alongside Betty (and the rest
of the team at L’Amuse). She and her husband
Martin are great ambassadors of Dutch cheese.
I’m really thrilled to have the opportunity to visit
with the cheesemakers and affineurs behind
some of the best loved cheeses at Di Bruno
Bros.’ cheese counters (Wilde Weide, L’Amuse,
Brabander, Remeker, etc). Having the ability to
see a product’s entire life cycle — from liquid milk
to cheese room to aging cave to cheese counter —
is a rare treat and one I don’t take for granted.
It strengthens my understanding of the product.
It is knowledge I can then pass along to other
mongers and the Di Bruno Bros. clientele.
Why do you love L’Amuse?
L’Amuse has that
quintessential Gouda flavor — butterscotch, toffee,
caramel. What I love most about it though is the
texture. For a cheese aged over two years it is
rather creamy and shot through with little tyrosine
crystals. At L’Amuse they age the cheese at higher
temperatures and humidity to promote flavor
development while retaining that smooth texture.
Aside from L’Amuse, what are your
three favorite cheeses at the moment?
Ouleout - A washed-rind cows milk stinker from
New York’s Vulto Creamery. It is dense and
creamy and possesses an almost stone-fruit-like
sweetness that mingles nicely with the funk.
Terschelling Sheep Gouda - An unusual sheep
milk Gouda from Terschelling Island in the North
Sea. It tastes like a butterscotch krimpet... or
yellow birthday cake, for those not from the
Philadelphia area.
Cashel Blue - A cow’s
milk blue from County
Tipperary in Ireland. It is
really buttery and grassy
with a smoky minerality
that adds a shot of
complexity.
What is your favorite
part about being a
monger at DB?
Definitely the people. Whether it’s my fellow
employees, the customers, the producers or sales
reps for our vendors I get to interact with people
who are engaged and excited about good food.
Food is a great leveler.
What do you wish people knew about cheese?
I believe that one’s taste can change — even well
into adulthood. For someone to say “I don’t like
X cheese” is limiting. It also dismisses the fact
that within styles and milk types there is immense
variation. There really is a cheese for
I approached it more as a pitch for a project rather
everyone. You just might need to
than a straightforward essay. I’m always dlooking
i b r u n o . c otry
m them
| 1all
0 to find it.
for opportunities to combine my love of cheese
with my love of art and illustration.
Your application for the internship was a bit
unconventional, incorporating your original
illustrations. Can you expand on what made
you think to do it that way?
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FE E L T H E C H EES E LOV E?
SHA RE T H E C H EESE LOV E.
Some fresh picks from our friends on Instagram.
cybele.mp First time I have ever been
to #dibrunobros when we were the only
customers. Watched as they prepped
a 70 lb wheel of gruyère with a street
value of $1,800. #ihaveexpensivetaste
#iwantcheeseforchristmas
_snarkattack A #fantastic little #cheese
treat. This is a Burrata, a #homemade
#pesto enclosed in #mozzarella them
wrapped in leek leaves. #dibrunobros
#philly #italian #market
jillytarakara Fancy soda lemonade +
pretty day = nice would recommend 10/10
cicciatlv #dibrunobros stores supply
with #ready #fresh #pizza #dough add
a #preservativefree #prosciuttodiparma
#arugula #mozzarella #garlic #balsamico
and #enjoy with #wine #idea #fast #meal
for #foodie
CH AT CH E ES E W ITH US !
@DiBrunoBros | #DIBRUNOBROS
Discover all of our delicious locations!
The Italian Market | Rittenhouse | The Franklin
The Comcast Center | Ardmore Farmers Market
Catering: Full-Service, Delivery, & In-Store Pickup
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on the
BLOG
Di Bruno Bros. is excited
to be partnering with
fellow hometown hero,
La Colombe Coffee
Roasters! We are now
proudly brewing La
Colombe and pouring
their innovative draft
lattes at all our coffee
bar locations!