Rustic. Refined. Recycled? Indeed! The beautiful stone serving trays from Serving Slabs are not only striking but sustainable. Started by Derrick and his wife Wendy, the Salida, Colorado-based company gives unused granite that would have ended up in landfills a new life as stunning and solid serving dishes and other home goods. Since April 2011, they’ve diverted an average of 2500 pounds of granite from landfills per month! [Read more...]
Do you know Welsh Rabbit?
Whether in reference to the homey English dish (also known as “rarebit”) or to the local Fort Collins artisan cheese shop, Welsh Rabbit is fantastic. The comforting combination of melted cheese (often Cheddar) and beer or other ingredients served over bread is the store’s namesake and, though it’s not served there yet, the Welsh Rabbit has already became a mainstay in the Fort Collins foodie community. They carry upwards of 50 different kinds of imported and domestic cheeses for both in-store snacking and take-home savoring. The offerings are flavorful, varied and exceedingly satiating, just as fine cheeses should be. The best part? They’ll be doing samplings in our store as one of the local vendors we’re hosting for the June Foodie Walk!
The store opened in March of 2012 a couple years after Dean and Nancy Hines were inspired by The Truffle Cheese Shop in Denver. They thought Fort Collins could use a specialized purveyor of fine cheeses and when Dean’s brother Nate joined the team, they made the shop a reality. With the lovely atmosphere and awesome service, we’re always happy to visit our knowledgable, local cheesemongers.
Here’s a spread they plated for us on a beautiful Serving Slab (Stay tuned for a post on them!). Offerings clockwise from top left: flavorful and supremely textured Buffalo Pastrami from Denver; lusciously creamy Delice de Bourgogne from France; crisp and complementary 34˚Crackers from Denver; regally marbled Napoli salami; tasty, smooth, vegetable ash-striped Morbier Delize from France; super-savory and textural Cabot Clothbound Cheddar from Vermont; and local Nita Crisp crackers. “
Luckily for us and all of you, they’ll be bringing the epicurean fun into our store for the June 21st Foodie Walk which means they’ll be samples for those who get there quick enough! With wine pairings provided by Ten Bears Winery, we will also have guidebook author Paula Mitchell of Exploring Colorado Wineries, and Wendy and Derrick of Serving Slabs, and cookbook author Michele Morris of Tasting Colorado, it’ll surely be worth a stop!
Stay tuned for introductions of more local vendors that will be joining the Welsh Rabbit at the Cupboard on June 21st from 5 to 8 pm. We hope to see you there!
Saturday June 1st 1-4pm. in the Cupboard Kitchen
Join Master Food Preserver Geralyn Karl this Saturday as she demos how to make Strawberry Rhubarb jam while sharing tips and stories to help you can and preserve your favorite foods from the garden or farmers market.
Look for Geralyn’s in store demos and blog posts all summer long. She is our in store expert here to share her knowledge about canning and preserving with you!
Today, the art of food preservation is as much about the “story” behind the filled jar as it is about the “storing up” of the finished product. It’s no longer just a pioneers need to extend summer’s fullness throughout the year, not just a need to save surpluses. And although one does not have to be a gardener to be interested in canning, I have heard it said that opening a jar of apple butter or vegetable soup in the cold of winter is like “experiencing the joy of gardening year-round.” To share such treats with friends is, well, have you ever had someone return a jar of jam? It is either saved for a very special occasion or doesn’t last a week. Home food preservation equals edible memories.
One of the many joys of being a Master Food Preserver and Foods Preservation Judge is being privy to the journey of foods from field, to family and friends and, finally, to fork. I have heard from young boys in 4-H who present their venison jerky, laying it tenderly on the table in front of me to be judged (with father looking over his shoulder – but that’s another story) and tell me, with such enthusiasm, the entire version of the hunt, eventually getting around to the part about making the jerky. Or the teenage girl who “cans” with her Grandma, holding up her jar of crystal clear jelly and speaking as if both Grandma and jelly are worth their weight in gold. It surely is more than what’s in the jar…
Over the next few months, I will be sharing my 35 years of experience in creating safe and nutritious and delicious home preserved foods while serving up the opportunity for you to prepare and preserve your own jar, complete with your own story. [Read more...]
Put together a fabulous table for your Cinco de Mayo party! Sure to be a hit are our new taco plates in bright fun colors. They are plastic, so no need to fear breaking one during your fiesta. Let us help you put together the perfect party table for Cinco de Mayo or any summer party.
Hot liquid sugar shaped into beautiful forms?!
Yes, its possible.
Yes, its dangerous!
Yes, you can experience it live this Friday during the Foodie Walk.
From 5-8p.m. Friday April 19th, 2013, Marcia will be shaping sugar into amazing forms as well as showing you how to make delicious hard candies at home.
Marcia graduated from the Le Cordon Bleu Academy in Scottsdale, Arizona.
Here is what Marcia has to say about working with sugar:
I only began doing sugar display pieces when I was required to for a class in culinary school . While I haven’t done it often since then, I can say that it is great fun. I am excited to have a reason to dust off the old skills I learned in culinary school. Sugar working is basically melting the sugar to a liquid form and manipulating it as it cools to create glass like sculptures. Not only do they have the sleek elegant look of glass, but they break , just as glass, into tiny sharp shards. With that being said you may have figured out that sugar working is a dangerous business. For a good show piece, sugar needs to be boiled to a liquid state no cooler than 300 degrees, though 320 is most ideal . Getting the sugar to boil with out crystallization is the most difficult task. Once liquid the manipulation is only limited by your imagination. This Friday I will be talking about poured, blown, spun and sculpted sugar as used in display pieces. Once you’ve made the decision to combine your imagination and sugar, you’ll be excited to experiment with all you can create. If you are looking for a simpler project, I will also discuss making hard candies, which will be a cinch! Hope to see you this Friday at the Foodie Walk.