Easter Weekend is here and there is much to celebrate. At Foragers we love holidays when friends and family gather as our customers come into the store to chat, suggest recipes and test us on how far our reach is to get that hard to find product. Good food relies on good ingredients, Hoppy Easter!
The store will be open everyday this weekend albeit we will be closing at 4pm on Friday and Sunday.
Fresh & New
La Quercia Pancetta
We have found the best pancetta outside of Italy sourced from La Quercia, the same producer as our proscuitto rossa. Using the organic heirloom Berkshire breed the new pancetta has a mellow, almost sweet aroma yet yielding big flavour. Be sure to cook on low and don’t be put off with the amount of fat because we know that you know fat is where the flavour is. Use a slice for salad topping, cube up a thick slice for pasta, or better yet top off your handmade Forager Burger with a slice. The La Quercia pancetta is stocked for a trial period.
Evanturel Cheese
In Wednesdays Globe and Mail life section, Sue Reidl's cheese column featured Evanturel Cheese from Thornloe Dairy in New Liskeard. Forager is proud to say that we have consistently stocked this deliciously creamy cheese. However the timing of the article is not the best due to the fact that the dairy's last production ran out a few weeks ago making it very hard to source! Be sure to stop into the store next week as Foragers will be receiving a few wheels. Side note: Foragers currently stocks the cultured Thornloe butter also featured in the article: salted and unsalted.
New Pate & Rillette
We have switched from our regular pate supplier, Maison de Gibier, to another Quebec charcuterie house, Palme d’Or because we find the quality higher. For this weekend hors d’ heovres plate you can start with a Five Peppercorn Country Pork Pate and/or Duck Rillette with Foie Gras. FYI, the difference between a rillette, pate and mousse are the consistencies, from coarse to fine.
Sausage of the Week
While working at our sister store Olliffe, our Sausage Making Team will be giving a nod to an excellent butcher there by re-creating Jay’s Lamb Sausage with stilton and apple. Always using fresh herbs and ginger, this sausage will be a hit on the barby with a bun or in your favourite Asian styled dishes.
Keep Foraging,
Sam, Sara, Bill & Jeremy
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