Valentine’s Day is fast upon us…and regardless of your feelings about the “holiday,” you ignore it at your own peril if you’re in a relationship.  A word to the wise: if you plan to blow Valentine’s Day off as a cheesy marketing ploy aimed at bumping up post-holiday consumerism, this would best be a bi-lateral negotiation, if you catch my drift.

Of course, if you’re an old school romantic like Our Man in Deli, Todd Giesler, you’re already scoping out Valentine’s Day gift ideas.  If you happen to find yourself in Todd’s domain, you won’t have to look too hard for inspiration, as he relates in this cocoa infused missive.

Is there anything that cries out Valentine’s Day more than really good chocolates for your Valentine? OK, perhaps some red roses (we have them), a bottle of “Methode Champenois” from our Co-op Wine Shop, and a beautiful card from our racks up front. But ya gotta have at least a piece or two of something sensual and tactile for the soft palate. (But please, let me be the one to dispel the notion that champagne and chocolate go together – they really don’t. Chocolate is, of course, sweet, and Champagne, or almost all sparkling wines, are dry, dry dry, and the two just clash horribly. Ask the wine staff for a nice bottle of Port, or late harvest red wine to match up with chocolates.)

Moonstruck is our shining Northwest star when it comes to buying something very pretty, quite often amusing, and most important, delicious.

I have probably written about Moonstruck more often than any other purveyor in our Deli – for good reason. They are just so clever, offering seasonal, interesting, and beautiful “eye candy” that also pleases when tasted. The glass case entirely devoted to them stops shoppers in their tracks every time. They are not cheap, but they are well worth it when you put quality first and quantity is not an issue.  With Moonstruck, less really is more. Founded in Portland, Oregon in 1993, we have been proud to watch Moonstruck grow alongside us!

Here’s what we have now and through Valentine’s Day:

Extra-Bittersweet Valentine – Their classic truffle, coated with dark chocolate ganache and hand decorated with a bright red valentine. Perfect for a two-bite “I love you!”

Pink Champagne Heart – Ivory chocolate ganache infused with a Champagne reduction. Inside is a whole candied Oregon raspberry. How much pleasure does one mouth deserve?

Creme Brulee – Heavy cream and caramelized sugar inside a chocolate heart, with a hand painted design. This just may be the one I decide is for me and my lover (aka, my wife).

Hazelnut Creme Heart Truffle – A silky, blended milk and dark chocolate ganache with hazelnut praline and crispy, caramelized rice puffs inside a dark chocolate heart-shaped shell, finished with a hand painted design.  Art never tasted so good!

Pink Teddy Bear Truffle – Both our dark and milk chocolate ganache versions are shaped in the form of adorable teddy bears (as if there was any such thing as a non-adorable teddy bear), hand-dipped in pink ivory chocolate and decorated with a tiny heart.

Two-Tiered Red Heart Truffle – Dark chocolate ganache (there’s a theme going on here, folks) flavored with Drambuie and honey, topped with a hand-piped layer of milk chocolate Bailey’s Irish Cream ganache and dipped in naturally colored red ivory chocolate — then hand decorated!  It just goes to show that nothing compliments chocolate like more chocolate.

Ocumarian Truffle – A single origin dark chocolate ganache made with rare Criollo cocoa beans from the Ocumare Valley of Venezuela (no, I’m not making this up) flavored with ancho and chipotle chiles inside a dark chocolate shell.

We also have boxed sets of several different gift ideas that Moonstruck has assembled. The folks there are true artists when it comes to style, presentation, and creating the absolutely most delicious truffles and chocolates we can offer. Enjoy responsibly…but by all means, enjoy.

What exciting changes are in store the upcoming Boise Co-op remodel?

Ben Kuzma, General Manager

Boise Co-op conducted several customer surveys over the last year and we are taking action on many of your suggestions. It was clear that shoppers would like to see a number of changes to the Co-op while keeping it alive and healthy. In response to our shoppers’ feedback, we are going to make some modifications to the store layout to enhance the shopping experience. Suggested changes include more room in the Deli with an expanded menu, café style seating, and an easier shopping experience with a less crowded store and improved lighting.

To accommodate these requests and improvements, we will no longer be carrying a number of products that presently do not sell well. Our revamped product selection will more accurately reflect our customers’ shopping desires and their requests for an improved product line that is primarily natural, organic and free from hormones and antibiotics. We will also be eliminating narrow aisles and bottlenecks throughout the store by reducing and updating our shelving and fixtures. We want our shoppers to know that we are listening!

What changes are specific to the Deli? Will the menu change?
The Co-op is responding to shoppers’ requests for a more open Deli that is easier to shop, with an expanded menu of basic to gourmet natural foods. In response to shoppers’ specific requests, the Deli will now feature a hot and cold self-service food bar, and at least three types of soups daily to choose from along with other hot entrees created by our talented chefs.

In addition, our sandwich choices and salad selection will be even greater and we will have a new self-serve antipasti bar with marinated olives and vegetables. We will continue to have one of Boise’s best cheese selections with the addition of a service counter for special cheese requests and cuts. The new layout will result in a more open, attractive and expanded selection of great food for our shoppers!

Will more seating be available for shoppers to eat their meals here at the Co-op?
In response to feedback from shoppers, we will be creating more of a café-style seating area in the store, while keeping the front window seating bar. This will allow more people to eat their breakfast, lunch or dinner on site rather than having to take it ‘to go.’ Also, shoppers with small children will be able to sit down at a table and enjoy their snack or meal in a safe and more relaxed atmosphere.

As many shoppers may be aware, our lunch hour is very busy and we want shoppers who may be on a tighter lunch break to be able to experience a faster turn-around for their sandwich, soup or salad, and also have a place to relax while eating their lunch. Of course, we will continue to provide hot and cold selections on a “to go” basis if desired.

Finally, we will expand our special sandwich, platter, special order and catering options to accommodate the growing demand for this delicious service. We are very proud of our Deli staff and want our shoppers to know that we are committed and eager to provide great service with an improved layout.

What other exciting improvements do you see for the Co-op store?
We are looking into the option of moving the greater part of the pet food department to its own storefront next to the Boise Co-op Wine Shop. Our customers have come to expect a greater selection of pet products with larger quantities available, and this new store will address this growing need. We will still carry a limited quantity of pet supplies in the main store for customer convenience. This move will allow the added space for café seating and new restrooms for our customers.

Our housewares and non-food products will be better merchandised. The flow of customer traffic will be greatly improved as will the layout of products. Brighter lighting will allow shoppers to read product labels and easily find their favorite items. The overall result will be a brighter, cleaner and friendlier store that will allow our talented staff to share their product knowledge and provide the best customer service in Boise.

We will keep our members and shoppers aware of the timeline of these changes, which will happen over this next year. Our goal is that your shopping experience be undisturbed as possible while we complete these improvements. We want to thank you for shopping Boise Co-op and we look forward to continually improving as your favorite locally owned natural foods store.

It’s the one day on the calendar that wine lovers and cheese lovers are both certain to circle –  it’s the Boise Co-op Annual Big Wine & Cheese Sale & Holiday Tasting Extravaganza (whew!), taking place Sunday, December 4 from 11 am to 5 pm at our Wine Shop and store.

How big IS this sale, you ask?  Well, let me begin to answer that question by saying that whatever else you have going on this December 4, it probably isn’t as important as what’s happening at the corner of 9th and Fort in downtown Boise.

What do we have in store for you?  Let’s start with our cheeses — all of which are 20% off their normal price.  At our Deli Cheese Island, Jane the Cheese Lady has been frantically pulling together an array of foreign and domestic delights that would take far longer to elaborate than we have space for in this blog.  Here are a few of the highlights, however:

• From Willapa Dairy, we are thrilled to be hosting the Idaho premier of their Big Boy Blue, Little Boy Blue (come blow your horn!), and Pluvious.
• Du Village’s Lady Laurier, Sir Laurier, and Moon Dust
• Somderdale’s Red Dragon, Westminster, Cotswold, Huntsman, and Mango Ginger Stilton
• Sartori’s Gold Bellavintano, Raspberry, and Rosemary Olive Oil cheeses
• Champignon’s Black Label Cambazola, Champignon Mushroom, and Rougette
• A variety of spreadables, including President brie with fig, Rising Sun Tortas (cranberry, gorgonzola, marionberry, and tomato), garlic and cranberry roule, and Boursin spreads.

Along with cheese, Jane and her crew will showcase many of the non-dairy delights from our Cheese Island, including jumbo black and Cerignola green olives, Cipoline onions, and the ever popular peppadews.

Across the parking lot, our Co-op Wine Store crew will be playing host to more than a dozen distributors, each of whom will be pouring between eight and ten wines — which if you do the math comes out to…well, a lot of wine.  We’ll be offering cheese pairings as well, with the opportunity to save yourself a trip back across the lot if you’d like to purchase your cheeses on the spot.  You’ll risk hurting Jane’s feelings, of course, but what’s to be done if you’re in a hurry?

If you need more compelling reasons to show up on Sunday, we could add achieving world peace in our lifetimes.  That may seem like hyperbole, but don’t you think the world would be a better place if we could all sit down together to some excellent wine and cheese?

“Our big push this year with our Thanksgiving menu is to increase our focus on more local and organic sources, and to make this food not only delicious but ’accessible.’  You won’t find Thai fusion turkey or anything ’outlandish’ –  just a really solid menu with quality products that have been carefully picked.” — Brook Slee, Co-op Deli

Show of hands: who among you still cling to that Norman Rockwell image of the Ultimate Holiday Tribute to All Things Family otherwise known as Thanksgiving?  Now, keep your hands up if your Thanksgivings have typically lived up to that stereotype.  I thought as much.

I like to think that Thanksgiving is one of our favorite holidays precisely because we DON’T buy into all the commercial hype that characterizes the rest of the holiday season — that we’re content to bask in the warmth of family, friends, the blessings we hopefully take time to count…and, of course, the joys of good food.  And while we can’t help with the friends and family part of the holiday, Boise Co-op can certainly help with the good food part.

Brook Slee and Meat Department Manager Elisa Jordan

Aside from being your source for turkeys, hams, and other traditional proteins — not to mention squashes, brussels sprouts and myriad other local and organic side dishes — the Co-op can prepare your entire Thanksgiving Day menu from soup to nuts…literally.

So…let’s take a look at this year’s Thanksgiving Menu line up, which once again has been lovingly prepared by Deli Manager Brandi Wilson and head cook Brook Slee with more than a little assistance from our Meat and Produce Departments.  And if I may, let me offer this advisory: if you’re already hungry, don’t read this.  You’ve been duly warned!

By the way, the quotes in the descriptions below come from Mr. Slee himself.

• Turkey: The protein mainstay of our feast comes from our very own Meat Department, courtesy of Robbins Family Farms.
• Wild Rice Stuffing: ”We use an organic wild rice with pecans and lots of colorful roasted and fresh vegetables that will be perfect to stuff into a bird, although we’ve prepared it as a pre-roasted vegetarian side dish that is ready to warm in the oven.  We also feature it stuffed into acorn squash.”
• Grandma’s Stuffing: “This recipe actually comes from our Deli manager’s family and is a classic cornbread stuffing heavy on the pork and prepared with chicken broth.”
• Turkey Gravy: “Folks should know that the turkey stock we use comes from the dark meat and bones of the turkeys we’ve broken down in the kitchen.”
• Mushroom Chestnut Gravy: “This represents a new collaboration among our kitchen staff, and we’ll be using the locally grown chestnuts that you can buy in our Produce Department.  This is definitely a vegetarian dish, but we may even be able to pull it off as a vegan dish as well.”
• Roasted Garlic Mashed Potatoes: “What can I say…it’s a classic!”  The potatoes for this recipe come from King’s Crown Organic.
• Parsnip & Yukon Gold Puree: ”This is a new creation that will use parsnips and peeled Yukon Gold potatoes.  You can expect a dish with a saffron color, lots of butter and a little bit of cream.  It can be used in place of mashed potatoes or thinned down with a little stock and used as a gravy.  This could be another vegetarian option or work as a side dish.”  The local sources contributing to this menu item include Rice Family Farms for the parsnips and M&M Heath Farms for the Yukon Gold potatoes.
• Herb Roasted Root Vegetables: ”We’re going with parsnips, rutabaga, turnips, potatoes, gold and red beets and brussels sprouts. We want to feature a lot of other brussels sprouts dishes among our new Deli items.  I love brussels sprouts.”  Our roasted roots are coming from Peaceful Belly Farm.
• Green Beans & Shallots: ”This is the same dish that we currently feature in our Deli case.  It’s a really solid dish that you can serve warm or cold that we make with blanched green beans and roasted shallots.”
• Maple Roasted Butternut Squash: “This is always a handsome addition to our Deli case with oven-roasted butternut squash, maple syrup, and craisins.  It’s a really versatile dish as well.  We can put out 25 pounds of roasted squash a day and sell out — it’s that simple and delicious.”  Hats off to Rice Family Farms for the squash!

“Our big push this year with our Thanksgiving menu is to increase our focus on more local and organic sources, and to make this food not only delicious but ’accessible.’  You won’t find Thai fusion turkey or anything ’outlandish’ – just a really solid menu with quality products that have been carefully picked,” Brook concludes.  “Folks looking for vegetarian alternatives should also know that we won’t sneak chicken stock into any of our vegetable dishes — only into our gravy!”

The table is set.  For what we are about to receive, let us truly be thankful.

All the items on the Thanksgiving Menu below are available for order by calling the Boise Co-op Deli at (208) 472-4520.  Beginning Tuesday, November 22, we will also feature them in our Deli case.  Select items will be available in the Deli “Grab & Go” case as well.  We want to make sure you’re well fed on November 24!

As Our Man in Deli, Todd Giesler sees his share of busy people on the go.  And being one himself, he has plenty of compassion when it comes to burning the citronella candle at both ends.  He also has some solutions, which he shares in his latest blog. 

Summertime = Entertaining = ” I am sooo pressed for time, and I don’t have time to cook!  Whoops…time to go get the kids!”
 
We have you and your “on the go” lifestyle covered, and with taste and discerning palates in mind as well. Our “Grab and Go” case in the Deli has so many new take and bake dishes, it’s a sight you have to check out. Submitted for your approval are a few faves:
 
Pesto Tortellini
Chicken Fettucine
Chile Relleno Casserole
Mushroom Rice Pilaf with Chicken Andouille Sausage
Polenta with Blackbean and Corn Salsa (this one sounds particularly mouth-watering to me)
Pork-fried Rice
Veggie Couscous (a good canvas on which to toss so many other delicious veggies, or whatever you think of)
Sour Cream Chicken Enchilada

In addition to the above, we also have many other lasagnas, which have a legion of fans in our department. Come see why.
 
Ravioli! Ravioli!  Let’s talk Ravioli!
 
Here’s a whole bunch of new and quite interesting ravioli ideas, all being “rolled out” in various incarnations:

Shrimp Scampi
Smoked Salmon
Black Bean
Drunken Sweet Potato
Goat Cheese ( a good way to enjoy Chevre, as if you don’t have one already)
 
Smart and Smarter
 
The Deli is now your source for rotisserie chickens, and like the Meat Deptartment before us we are using only the best: Smart Farms natural chickens — no hormones, no preservatives, and raised in a sustainable environment. We have them fully cooked, then chilled and ready to enjoy hot or cold once you get home. Toss a salad and add some artisan bread and dinner is served.
 
So, here’s the deal: we do the work, you spend the cooking time saved outside, at the movies, by the pool, or curled up in the shade with a good book. That’s why we’re here! Please come peruse our fruit and veggie trays — just the “ticket” for Shakespeare Festival and concerts at the Idaho Botanical Gardens. Also well-suited are the hummus and pita boxes, the antipasto trays, fruit parfaits, sushi platters, and so many other things.  Just come on in to the Deli, shoot us an exasperated look, and say the magic words: “I’m too busy to cook today.”  We’ll take it from there. 
 
My Motto: “Save Room for Dessert!”
 
We have the most beautiful cakes, fruit cups, “scratch” brownies and cookies, plus renowned truffles from Moonstruck, and eye-appealing petit fours to grace a picnic basket. French sodas from Limone, to keep you refreshed and hydrated. Have I got the message accross? We are your Summertime Center for Culinary Fun!

Like the man said, save room for dessert!

In his latest culinary epistle, Our Man in Deli, Todd Giesler, combines two time-honored American culinary traditions: pizza and barbeque — so what’s not to like?

Say what!?…

We all know how fond the “Aussies” are about their shrimp, and how they taste sooo good when put on the grill — there’s no doubt about that. We Americans certainly like to do the same, and then again push the envelope on our food desires and how to get them to the table.

We obviously like our steak and chicken “fired up” (see my previous article on the “Pain is Good” sauces), and just about everyone I know can eat pizza when there’s a good one visible. So, why not just think about putting these two ideas in one coal-fired basket? It can be done!

Our Deli kitchen staff has already seen a loyal (and perhaps royal, the Prince and Dutchess have the Western World in their future) following, and for good reason: they are prepared and put out fresh, not frozen. Quite colorful, and ready, as conventional wisdom goes, to bake off in a few minutes. Now let’s talk about a twist on how they can taste even better! You already have your barbeque “warmed up” (pun intended), and it certainly might want a new act to perform…so give it one.

I watched a few videos, learned a few tips, and what stuck with me the most is that, like most foods on the grill, you want the grill hot, hot, hot! (somewhere right around 500 degrees). Now, because turning the pizza for “done-ness” is not really an option, you want to find a way to have it cooked through so the crust is done and so are the ingredients on top. There are a couple of sure-”fire” ways to get this accomplished: one is to put a few clean bricks ON TOP of the grilling rack, and put your pizza right on top of them. This will let the hot air and smoke circulate around and on top of the pie and cook evenly. The other is to collect a trio of empty soup or tomato sauce cans, form a triangle on the grill, and put the pizza on a vented pan, or heavy duty foil. Doesn’t sound too tough, does it?

Please remember, we are dealing with yeast and dough here, and they will cook before your eyes, so it’s best not to go back in the house and grab another beverage for the moment. Stay put and keep a close watch — 10 minutes is about what should be expected to have a beautiful, bubbling pie to devour. Let it cool just a minute so it will firm up.

Now that you have some ideas, here’s what we will have on a rotational selection depending really on the cook’s whim, what looks best in the market, and what are turning out to be customer favorites:

• Aegean- with sun dried tomatoes, fresh spinach, fresh garlic, and olive oil. Food of the Greek Gods, for sure.
• Margherita- Marinara sauce, mozzarella cheese, fresh basil, a five-cheese blend, and garlic. A big Co-op fave already!
• Veggie- a vast array of veggies, and a good way to get your kids to eat them. (I wish I would have thought of this 10 years ago)
• BBQ Chicken- You still want your chicken to come from the grill, and have your pizza too? Say no more…
• Garlic Chicken- Study after study shows that garlic consumption is good for your heart. They never said it couldn’t be on a barbequed pizza!

We will have even more flavors to offer on the smokin’ horizon. Please stop by and see what may be available in the sizzling near future!

Morbier (mo-be-yay) is a French cheese with a quaint pedigree, as befits its humble origins.  The semi-soft cows’ milk cheese is named after the small village of Morbier in Franche-Comté.  It is ivory colored, soft and slightly elastic, and is immediately recognizable by the black layer of tasteless ash (I’ve been referred to in somewhat similar terms, by the say) separating it horizontally in the middle. It has a rind that is yellowish, moist, and leathery (see previous parenthetical remark).

Traditionally, the cheese consists of a layer of morning milk and a layer of evening milk. When making Gruyère de Comté, cheesemakers would end the day with leftover curd that was not enough for an entire cheese. Thus, they would press the remaining evening curd into a mold, and spread ash over it to protect it overnight. The following morning, the cheese would be topped up with morning milk. Nowadays, the cheese is usually made from a single milking with the ash added for tradition.

The aroma of Morbier is strong, but the flavor is rich and creamy, with what Wikipedia describes as a “slightly bitter aftertaste” — although I can’t say I picked up on that particular flavor component with the half pound I recently purchased for Father’s Day.  I do know I’m adding it to my list of favorite cheeses, however.  If you’d like to see how you would describe this cheese, simply ask Jane the Cheese Lady or any of our Deli staff who work the Cheese Island to give you a nibble.  I’m betting you’ll want more morbier.

Or perhaps something we said…or made?

Our Man in Deli, Todd Giesler, finds this a compelling question as he contemplates the kind words extended by so many of our Co-op Customers.  Cell phone camera in hand, he records a few of these to share with the rest of us.

There are quite a few of you that we see quite often.  And just as there are so many salads, entrees, desserts, and specialty items to choose from, there are just as many reasons as to why we see “some of the people, all of the time”…or darned close to it .  I often think that if Abraham Lincoln could have been a Deli customer, he would have really dug the soybean salad, because they grow a lot of soybeans in Illinois, the Land of Lincoln. But I digress.

As for me, personally, I have worked at the Co-op for 19 years, and have watched a lot of customers and their families-grow older, add to their number, and get to know me and my family. Very cool.  There are a few I get to see every day, and I’ve gotten to know their tastes and palates quite well. I think that’s pretty fun. So I recently asked a few of them if they would be willing to share the reasons they come to shop with us on a very regular basis. All of them were chosen at random, and other than just knowing them, none are blood relatives, people I owe money to, or have dated during my scant single years. I also trust that they, like Abe, are honest above all else. Thanks to all of these folks who obliged. I know you wanted to get home, savor what you had just purchased from the Deli, and enjoy your backyard!

Lorena & Nikita

Lorena and Nikita S. told me:

“We like the Spanikopita, the fresh fruit salad, the Blackout Cake, and we think the Co-op Deli makes the best vegetarian sandwich in town.”

Patrick B.

Patrick B. said:

“Fresh, high quality food in creative, tasty combinations. The bright staff gives good service, and you might just run into your best friend there!”

John L.

John L. had to say:

“The Deli at the Co-op is truly with it. Why? The food is top quality, and sooo delicious and healthy.”

Teresa M.

Teresa M. remarked (even though I did ask her to not “name names”):

“Because of Todd! He is the true spirit of the Co-op. Fast, fresh, and fabulous food. I have been a customer for years upon years.”  (See the disclaimer above)

Bron & Jeremy

Jeremy and Bron had this to offer:

“We have been Co-op members for 30 years, and have been taking advantage of the Deli since it started! A quick lunch, exotic cheeses and olives for snacks, heat and eat dinners and salads that are outstanding, and desserts to die for. We use the Deli for our quick kitchen and camping provisions. Can’t be beat!”

A handful of willing participants, very young, and not all that young. Thanks for supporting us, and for making us a regular part of your culinary lifestyle.

I’ve been looking forward to getting a new grill for Father’s Day…and now, thanks to this latest dispatch from Todd Giesler, “Our Man in Deli,” June can’t come soon enough!  In fact, I’m thinking of renaming the sixth month of the year “Juan.”  You’ll see why.

Well, we have now reached 70 degrees with some regularity around here, and I for one see that as ample evidence that barbecue season is upon us. Of course, for many people I know, barbecue season is year-round — so long they can scurry out to the grill from a few feet beyond their back door. (These same folks can also be spotted wearing flip-flops and hoodies in winter. I have seen them.)

Another proof-positive harbinger of BBQ season is that Father’s Day is coming up real soon! Plus, the Boise Hawks start playing, swimming pools open….okay that’s quite enough! Fire that baby up!

So…. we certainly know that the fine folks who work in our Meat Department have the best beef, chicken, and lamb to toss on the grill. Absolutely. Now, you can turn to the Deli when looking for ways to add some “personality” to your protein of choice — a little “zip,” some “je ne sais quoi,” some..(insert your own descriptor). We are ready for you, because we have “THE PAIN,” courtesy of Juan.  And Pain it Shall Be!

We source our barbecue sauces from the Mecca of Barbecue, and that would be (and still is) Kansas City. In one building on historic Southwest Avenue, the Original Juan operation cooks up, bottles, and labels a variety of sauces, salsas, dips, and snacks that make their showroom  a tourist destination.  (You can take a virtual tour at originaljuan.com and see what I mean).

I remember writing in this space about one of  the “Pain is Good” sauces before, but until now, (when I took a little more time to investigate) I wasn’t aware of just how ambitious and serious about hot…and hotter…sauces they really are! Good golly, they really DO think pain is good… as in Hot= Pain= Good Flavor. There’s no decree, though, about just now much you need to spread on your grilling item of choice. A “less is more” philosophy could come in handy about this time, at least for this relative tenderfoot.

So, here’s what we have — and they are all smartly packaged in stately, no-nonsense bottles. Very bold, inside and out.

• Pain 100% Wing Sauce - Well, 100 % is usually a good thing, and here you go. Start with Habanero Peppers, and you know it’s “gotta be hotta” (just give me this one, please… and I didn’t take it off the website or label). Original Juan recommends grilling your wings separately while warming the sauce over low heat, then brushing it on to finish your wings. Get on it!

• Pain 95% - This one isn’t described as a “wing sauce,” but just labeled in terms of sheer pain. Kinda scary, that is, but so be it. This one includes pineapple juice, to perhaps dilute the “sadistic effect.” Brush it on any meat item you dare to. Consider yourself warned.

• Buffalo Blue Cheese Screamin’ Wing Sauce - Now, here’s a whole bunch of flavors in a bottle! You can see the crumbles of blue cheese inside, just waiting to be savored. I’m so ready.

• Spicy Honey Habanero Screamin’ Wing Sauce - This one also includes aged red cayenne peppers, honey, and apple cider vinegar, plus a touch of brown sugar. It could even appeal to those who have a low(er) threshold of “pain.” We all know someone in our family like that, right?

• Pain 100% – Also not labeled as a wing sauce, and perhaps because it’s “full on,” it’s presented in 3.75 oz bottles. It just looks ominous…and oh, so alluring. I would surmise you should apply this one to your choice cut with an eye-dropper. Serious hot, indeed.

• XTREME - Original Juan states: “For those who take life and all their actions to the edge.” Also scary. For some reason, this one isn’t bottled in smaller sizes, but in 7.5 oz. bottles instead. I guess they take that to the extreme, too. They also describe it as “the hottest natural product grown on Earth.” You go first on this one.

All of these sauces are blended using the “Micro-Batch” kettle cooking process, which is a trademarked name and manner of kettle-cooking to insure attention to flavor. This method can produce big tastes in small batches. Wouldn’t it be nice if more foods were made like this?

• Da Bomb Ghost Pepper Salsa- This “ticker” is infused with the world’s hottest pepper — the Naga Jolokia, or “Ghost Pepper” that measures over 1 million Scoville Units. It comes in a 15.5 oz. jar. Watch out!

The (fabulous) Bilardo Brothers!

This is a sister, or rather brother, project of Original Juans (I am assuming they are friends, or kissing cousins of some sort), and they tell you that ,”If you love to eat, you learn to cook.” Good advice.  They specialize in dry rubs, and in the last twelve years have won over 50 ribbons and trophies in various competition meat categories in the USA. Very impressive.

There are three varieties of Bilardo Brothers rubs that we offer our barbecue crowd: Chicken, Pork, and Steak. All are boxed in 3.5 oz. packages and ready to apply. These differ from the sauces in that the rubs are applied to the selected meats prior to cooking, as opposed to being brushed on afterward. These “seared in” herbs and spices will certainly increase the flavor and texture.

The Chicken came first, and then the potatoes.  Here’s an added feature of the Chicken Rub: you can cut whole potatoes with skins-on into wedges, dot with butter, and sprinkle with the rub, then seal in foil and bake off or roast on the grill. How good does that sound?!

Please bring the popcorn!

Oh yeah, now this is a clever take on “hot.” We all like a little salt on our popcorn, right? Well, isn’t it just simply American to keep going and throw in some intensity and volume? Of course!  So, how about Pain is Good Microwave Popcorn?  Please make sure your favorite cold beverage is nearby, cuz you will scream with delight…and take another bite. We carry three varieties: Jalapeno, Jamaica Jerk, and Hot.  You could watch The Godfather Trilogy and have a different flavor with each feature.

You can now see why the Original Juan is screamin’ serious when it comes to making your good food good and hot. As they say out there in KC, “enjoy responsibly.”

Original Juan -- all you add is the meat!

No one could ever accuse Todd Giesler, Our Man in Deli, of stonewalling when it comes to sharing the delights of our Deli Department with us.  Until now, that is…

Stonewall Kitchen has been a Co-Op Deli source of many intriguing and eclectic products — in just about any flavor or fashion you canimagine — for quite some time. The white, upright wooden “pantry shelves” that grace our space bring a touch of New England Countrycharm to an already eye-candy-filled environment.
 
Beginning in 1991 in very humble beginnings in York, Maine, with a few jars of jam concocted for a local Farmer’s Market, StonewallKitchen gained instant success (and therefore growth), and became a nationally renowned leader in gourmet and specialty foods andcooking accessories. Starting in 1995 , the National Association for the Specialty Food Trade (NASFT) has awarded them an “OutstandingAchievement” year after year for their jams, butters, oils, and mixes. They have so far won the coveted “Outstanding Product Line” bythe NASFT three times (and counting).
 
We are very happy to offer the Stonewall Kitchen line to those who want to accent their meals with a little more flair than just “status quo”, (although, isn’t that why you shop at the Co Op in the first place?). Now, along with what you may have already been enjoying, we can present some new and exciting delectables that prove once again that complacency (on our part and theirs), will not be tolerated!  We want dynamics and surprises!
 
So…here we are..the new Stonewall Kitchen items, including some gluten free offerings:
 
Curds, you say?
 
Don’t leave it to “Little Miss Muffet” to be the only one to enjoy curds (she can have the whey, by the way). We have them in jar-form, and they are dee-lish. This is an American twist on an English classic, made with egg yolks, super fine sugar,and fresh fruit, cooked until silky-smooth. A spoonful or two over some fresh fruit is one sure-fire way to prepare a quick dessert without having to slave over the oven any longer than necessary.
 
We now offer the Key Lime, Lemon, and Tangerine Ginger varieties of Curds. Tangerine Ginger? (I think I saw her perform in TimesSquare, NY several years ago…).  This offers the brightness of the orange fruit, followed by the “snap” of ginger to make a slice of apple or a cracker so much more fun.  Each come in clear glass 12 oz. jars for $6.99 — very eye pleasing.
 
Pancake Mixes
 
Come to think of it, a little sweetness on the palate in the morning sounds pretty good sometimes. We recently had a customer special order the Toasted Coconut Pancake Mix, proclaiming it the greatest thing since – well, you know…and we have witnessed it met with adulation on the shelf as well. We also carry the Farmhouse Pancake Mix and the Double Chocolate Mix. Again, sweetness is always welcome. 16 oz. cans of powder mix are $7.99.
 
Still “Kicking it” Gluten-Free, too!
 
As Stonewall Kitchen puts it: “We believe food is meant to be enjoyed, so the only thing we take out of the gluten-free products is the gluten, and not the home-baked taste”. Sounds good to me.  And speaking of gluten-free…cupcakes, anyone?  We have the following:

• Gluten free Vanilla Cupcake Mix
• Gluten free Chocolate Cupcake Mix
• Gluten free Chocolate Chunk Cupcake Mix

Todd Giesler, Our Man in Deli

These use rice flour, potato starch, and corn starch as the substitutes for wheat. Worth a try, and no sacrifice on flavor. 21.5 oz box for $8.99
 
Gluten-free Pancake and Waffle Mix 
 
All of the light, fluffy texture you (hopefully) expect from other pancake mixes, but gluten-free and ready to start your morning off right. Or make a crisp, golden brown waffle, and top it with some fresh strawberries and a scoop of ice cream, and it’s a custom-made dessert. Rice, corn, and soy flour are the method of staying away from wheat. 16 oz. box of mix for $7.99.  I could write about Stonewall Kitchen every month, because they offer so many interesting and flavorful ideas, from cheesesticks, salad dressings, and pie fillings…and how about  jams, marmalades, and butters? These are some very ambitious and creative people.
 
The Co op Deli is proud to be a supporter and supplier of Stonewall Kitchen for many years. Find out why they are a “tried and true” favorite of ours!