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Month: October 2016

  • Three Of A Perfect Pair: K2’s Italian Wine Primer, Part 3

    • Posted: 10/30/2016
    • Categories: Wine
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    ​We continue our journey through Italy, rounding out our discussion of the Tre Venezie (or della Venezie) with a look at the Friuli-Venezia Giulia.  This is the most northeastern region in Italy and it shares a border to the north with Austria, the east with Slovenia and to the south with the Adriatic Sea.  Friuli-Venezia-Giulia is effectively the bass player in the power trio that is the della Venezie.  It is divided into essentially 9 subregions,

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  • Cooking School: Gluten-Free Pizza

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    ​For those of you who must eat a gluten-free diet, The Cooking School at Jungle Jim’s International Market decided to follow the step-by-step directions on King Arthur’s blog for making gluten-free pizza. We frequently receive calls asking about gluten-free classes and have responded by offering a variety of demonstration and hands-on classes for our students who need to adapt to a new way of cooking and baking. The gluten-free selection of products in our Natural Foods section is outstanding and we carry the King Arthur Gluten Free Multi-Purpose Flour. Read article

  • The Foodie Press: 3 Quick and Healthy Breakfasts

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    If your weekday mornings are anything like mine, you’ve hit the snooze button one too many times (or turned off your alarm without realizing it… hey, I’m not proud!), and now you’re rushing to get out the door. In between brushing your teeth, taming your bedhead, and checking the weather to make sure you don’t freeze to death, it’s easy to skip breakfast in favor of a cup of coffee or nothing at all. For shame. Read article

  • Introducing X, Our Hot Sauce Collaboration with CaJohn’s Fiery Foods

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    One of the most exciting things about Weekend of Fire X is something that’s been in the works for months, and now it’s finally ready for it’s time in the spotlight! Our friends at CaJohn’s Fiery Foods – the only participant in all 10 Weekend of Fire shows! – has created a commemorative hot sauce that we think encapsulates all of the hot sauce world’s best qualities: creativity, fun, flavor and of course, heat. 

    Simply titled X –

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  • Creamery 333 Trivium Goat Cheddar – Unique, Non-Traditional and Delicious

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    Created by Creamery 333 in Wisconsin, this goat cheddar is unique because – after creation – it’s sent to age for 4 months at the Crown Finish Caves in Brooklyn, NY. The “caves” are an 1850’s lagering tunnel 30 feet below the streets in Crown Heights, Brooklyn. All the wheels are taken care of and turned by hand during this 4 month period.

    This is the first cheese produced for the public by Creamery 333,

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  • Olive Pit Featured Olives of the Week – Italy, Portugal and Greece, Oh My!

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    Black Cerignola – a ripe, meaty, black olive from Italy. This olive may look like your typical black olive but this one is anything but. The Black Cerignola is firm to the touch and not too salty since it’s in a water brine. It is very juicy when you bite into it, so have your napkins handy. Overall, this olive is mellow and earthy and will surely find a place on your list of favorite Italian olives.

    Black Portuguese – Read article

  • Introducing Mineral Fusion Makeup – A Natural Alternative

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    Mineral Fusion is a line of clean, high quality makeup. They offer foundations, powders, eye shadow, eye liner, mascara, lip butter, etc. Some makeup can cause clogged pores. acne, and skin damage. Mineral Fusion is makeup that’s good for your skin.
    Your skin is your body’s largest organ and absorbs everything you put on it. Why not switch to makeup with more natural ingredients? Taking queues from nature (and “makeup” from centuries past), you’ll find ingredients like: Pomegranate Aloe Sea Kelp Red and White tea Grape Seed Rose Hip oil Shea Butter Pycnogenol -Peptides Vitamin C and E

    Minerals add a natural sun protection to shield you from premature aging that sun exposure causes.

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  • Phoenix Rising

    • Posted: 10/23/2016
    • Categories: Wine
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    (Photo courtesy of Vintner Select)

    Earlier in the year, I was able to attend a seminar that was unlike any other wine seminar I’d been to in the past, for no other reason that it was akin to witnessing the rising of a Phoenix.  Local distributor Vintner Select, in partnership with importer Michael Skurnik, had begun a new relationship with illustrious and historic producer Paul Jaboulet Aîné from France’s Northern Rhone.

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  • Taking Me Back To A Place I Used To Know Not So Long Ago

    • Posted: 10/18/2016
    • Categories: Wine
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    Those who know me in this business know my love and affection for Washington State wines.  A trip to the state back in 2009 will live in infamy in my heart and mind like one of those unrequited crushes back in high school, the ones that bring a smile to your face when you remember.
     
    Ah memories.

    One of the coolest moments of my trip out there that year was breaking bread with Bob Betz,

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  • The Foodie Press: Pour-Over Coffee

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    Coffee is having a moment in popular culture. It’s no longer just the quick, caffeinated beverage that you snag from Speedway on your morning commute. Automatic coffee pots earn scorn and derision from seasoned, hipster coffee drinkers, and heaven forbid you mention Keurig.

    If you have the time and inclination, one of the newly favored methods of coffee brewing (for taste and aesthetics – is it worth it if you can’t instagram it?) is the Pour Over.

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