As summer approaches with the official start this Victoria Day weekend you can depend on Foragers to give you inspiration for your BBQ and entertaining needs. New products continue to roll in that gives the Forager Team inspiration in our offering.
In this Fresh & News edition we wanted to discuss the difference between “local” and “locale.” At Foragers, most of the store is well stocked with high quality food items foraged from farm-gates and nearby producers. However sometimes we can’t resist bringing in high quality items from further away, produced at interesting “food locales,” geographically speaking. For instance Salt Spring Island is known for their high quality cheesemakers. Also, our prosciutto from Iowa and is terrific, possibly the best outside of Parma. And of course, our San Marzano tomatoes from Italy are widely regarded as the best for cooking up a red sauce.
At Foragers our core mission is to bring you primarily fresh food that is locally produced. But we also want to make Huron County and our producing partners to be regarded as a high quality food “locale” as well, competing with and complimenting the best food regions in the world. See you this weekend…
Fresh & News
Sausage of the Week
To celebrate BBQ season and the coming May 2-4 weekend our Sausage Making Team is currently testing an Apple & Green Onion Pork Sausage. With several recipes tested and refined, The Team believes they are close to another great-tasting achievement. Sausages will be ready Friday afternoon. Also offered will be hot and mild Italian, Country Sausage and our hugely popular (with the breakfast bunch) Maple & Blueberry.
Forager Gravlax
Working with our fishmonger at Bayfield Fish & Seafood, Forager takes delivery of the freshest salmon each Tuesday. The Forager Test Kitchen has developed one of the best Salmon Gravlax recipes (with some help from The Minimalist.)
Gravlax is a Scandinavian version of lox. The salt cured salmon is a great appetizer that is served like smoked salmon on a cracker, rye or pumpernickel bread. Add a squeeze of lemon. Gravlax will be ready on Friday afternoon.
Wagyu Beef Burgers
Foragers has again teamed up with one of Ontario’s premiere Wagyu beef farmers from Formosa. The Wagyu breed is also known as kobe beef (but can not be called Kobe when not originating from Kobe, Japan) and is known for excellent marbling and a deliciously unique beefy flavour. Try some patties this weekend and impress your friends!
David Woods Romelia Cheese
Romelia has its rind washed as it ages, making it by far Salt Spring Islands most pungent cheese. Its orange colour gives it a distinct look, and it is especially good on a cheese plate, as it has a strong flavour that is well brought out when contrasted with other milder cheeses.
Hours of Operation
Currently Foragers is open everyday with the exception of Tuesday. Going forward from June the shop will be open everyday. Are you having a party? Call Foragers anytime and we will help you with some creative suggestions.
Keep Foraging,
Bill, Sam, Sara & Jeremy
519.565.4866
www.foragerfoods.ca
Showing posts with label bill crowely. Show all posts
Showing posts with label bill crowely. Show all posts
Thursday, May 14, 2009
Wednesday, April 15, 2009
Fresh and News April 15th
At Foragers there have been positive changes in the past few months and some even better changes to come going forward. For example, next week we will start opening everyday with the exception of Tuesday.
As well you will see the smiling faces of Bayfield natives Bill Crowley and Jeremy DeMers behind the counters more often as a result of the new “brother” store Olliffe in Toronto, as Sam will be there during the week. This summer you can expect to see Sam, Bill and Jeremy at the store brainstorming up ideas on prepared food recipes, providing new local products and creative options for the grill.
In Store Contest
You may remember Bill from TV as a Jeopardy champion! On the next two Saturdays we are having a contest (April 18 & 25). The first person to stump Bill on an American history trivia question wins a Forager Foods $25.00 gift certificate. One winner will be picked this Saturday and the other on the 25th.
New & Re-Stocked Cheeses
We have two new cheeses from Quebec this week for you to try; Madawaska and Clos St Ambroise. Made with cow’s milk, the Madawaska is from the same cheese makers as the Clandestin we carried at Christmas. You may remember the cow/sheep milk Clandestin as having a distinct pungency, the Madawaska has similar characteristics although even softer and more delicate.
The Clos St Ambroise is a beer washed rind made of cow’s milk. The beer used for the semi-firm cheese is from one of Quebec’s micro-breweries, Macausland Brewery. The beer gives a terrific aroma yet yields subtle flavours at first and lingers with a big finish.
We are now re-stocking the Evanturel Cheese from Thornloe Dairy we discussed last week. As well, the Ile Aux Grue Five Year Raw Milk Cheddar is back for you to enjoy.
Sausage of The Week
The forecast is good for this weekend and our Sausage Making Team can’t wait for summer grillin’. In this spirit we are making a Mediterranean Style Pork Sausage stuffed with feta, fresh oregano and kalamata olives. Get out the tzatziki, see you this weekend!
News From Ruth at Monforte Dairy
April 14, 2009
You are the first to hear our fantastic news. Monforte Dairy has a new home!
Monforte is thrilled today to be able to say that we now officially have a home in Stratford and a building that will be started this year. Monforte’s new facility will be built at 211 Lorne Ave. and we start production as soon as the milk starts to run in 2010. In the meantime, as soon as the dairy is built we are anticipating a school for cheesemaking.
The most important thing I can say today is thank you to Tom Melanson and Perth Community Futures. This morning I had four meetings with different banks, including leftwing, government supported institutions as well as conventional banks and credit unions only to be told by each and every one of them that my debt to ratio was not appropriate and even with the offer of my pregnant Clydesdale I didn’t have enough security against my business. This with five years of sound financials.
All I can say is thanks heavens for grassroots movements like CSAs and Perth Community Futures, and of course to all of you who have supported Monforte with money and passion.
Fondly,
Ruth Klausen
Monforte Dairy Company
Keep Foraging,
Sam, Sara, Bill & Jeremy
www.foragerfoods.ca 519.565.4866
As well you will see the smiling faces of Bayfield natives Bill Crowley and Jeremy DeMers behind the counters more often as a result of the new “brother” store Olliffe in Toronto, as Sam will be there during the week. This summer you can expect to see Sam, Bill and Jeremy at the store brainstorming up ideas on prepared food recipes, providing new local products and creative options for the grill.
In Store Contest
You may remember Bill from TV as a Jeopardy champion! On the next two Saturdays we are having a contest (April 18 & 25). The first person to stump Bill on an American history trivia question wins a Forager Foods $25.00 gift certificate. One winner will be picked this Saturday and the other on the 25th.
New & Re-Stocked Cheeses
We have two new cheeses from Quebec this week for you to try; Madawaska and Clos St Ambroise. Made with cow’s milk, the Madawaska is from the same cheese makers as the Clandestin we carried at Christmas. You may remember the cow/sheep milk Clandestin as having a distinct pungency, the Madawaska has similar characteristics although even softer and more delicate.
The Clos St Ambroise is a beer washed rind made of cow’s milk. The beer used for the semi-firm cheese is from one of Quebec’s micro-breweries, Macausland Brewery. The beer gives a terrific aroma yet yields subtle flavours at first and lingers with a big finish.
We are now re-stocking the Evanturel Cheese from Thornloe Dairy we discussed last week. As well, the Ile Aux Grue Five Year Raw Milk Cheddar is back for you to enjoy.
Sausage of The Week
The forecast is good for this weekend and our Sausage Making Team can’t wait for summer grillin’. In this spirit we are making a Mediterranean Style Pork Sausage stuffed with feta, fresh oregano and kalamata olives. Get out the tzatziki, see you this weekend!
News From Ruth at Monforte Dairy
April 14, 2009
You are the first to hear our fantastic news. Monforte Dairy has a new home!
Monforte is thrilled today to be able to say that we now officially have a home in Stratford and a building that will be started this year. Monforte’s new facility will be built at 211 Lorne Ave. and we start production as soon as the milk starts to run in 2010. In the meantime, as soon as the dairy is built we are anticipating a school for cheesemaking.
The most important thing I can say today is thank you to Tom Melanson and Perth Community Futures. This morning I had four meetings with different banks, including leftwing, government supported institutions as well as conventional banks and credit unions only to be told by each and every one of them that my debt to ratio was not appropriate and even with the offer of my pregnant Clydesdale I didn’t have enough security against my business. This with five years of sound financials.
All I can say is thanks heavens for grassroots movements like CSAs and Perth Community Futures, and of course to all of you who have supported Monforte with money and passion.
Fondly,
Ruth Klausen
Monforte Dairy Company
Keep Foraging,
Sam, Sara, Bill & Jeremy
www.foragerfoods.ca 519.565.4866
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