Culinary Pioneer - Winter 2016

Culinary Pioneer THE

A QUART E R LY G U I D E TO YO U R N E XT FO O D ADVEN TUR E!

MAKE THE MOST OF YOUR NIGHTS IN CHEESE PAIRINGS DISGUISED AS SALADS COFFEE 101

FONDOs & FONDON’Ts

The weather outside is...

making us hungry

CHOCOLATE You need it. We got it.

TEAPIGS You will never have a bad brew with this select range of simple, quality teas.

CULINARY PIONEER | WINTER 2016 | CONTENTS 3 STAY IN | EAT UP 7 MONG ERS AT THE MOVIE S 9 B ARISTA PROFILE 10 COFFEE 101 11 C HEESE PAIRINGS D IS GUIS E D AS SAL AD S 13 FOND UE FOND O s AN D F ON D ON ’Ts

dibruno.com

|

1

DB BISCOTTI Twice-baked for extra crunchiness, our private collection biscotti are crumbly, dunkable, and full of flavor.

DB SNACKS Candied nuts and fruit mixes made with love and plenty of delicious, quality ingredients.

dibruno.com

dibruno.com

14

|

2

Make the most of your nights in with these four collection ideas of our favorite eats!

stay golden 5

1

4 2

3

Settle in and think warm thoughts with an array of the best and the brightest. Sapore del Piave (1), with notes of pi単a colada and pops of crystalline crunch, has no better companions than rich Acetaia Bellei Balsamic Glaze (2) and a silky slip of La Quercia Prosciutto (3). Allow White Truffle Honey (4), the crown jewel of our private collection condiments, and a stash of our decadent DB Chocolate Bar Gift Set (5) to whisk you away to a tropical island getaway. dibruno.com

|

3

6

7

8

nutty niceties

Wrap yourself in flannel and dig into a treasure trove of the warmest, toastiest, and nuttiest goodies around. From the foothills of the Alps comes Challerhocker (6), boasting flavors of roasted almonds and a clean, strong finish. Nutella (7), a gourmet romp through hazelnuts and chocolate, spread over toast, is nothing to sneeze at. Meanwhile, a bag of cashew-studded Hammond’s Brittle Crisps (8) brings a buttery lightness out of even the darkest winter. dibruno.com

|

4

4

gather ‘round 2

5

1

3

What could be more heart warming than breaking bread with a group of loved ones? We recommend a quintessential crusty baguette (1) and the perfect table cheese, raw-milk aged 1605 Manchego (2). Honey and figs get cozy in our Fig & Acacia Honey Jam (3). A swirl of our fine ‘Silver’ Barrel Aged Balsamic (4) and Carm’s Escolha (5) pure novello olive oil are best for dipping. Quality time deserves quality eats. dibruno.com

|

5

earth, wind, and fire 8

7

6

Explore the world of flavor, even if you’re snowed in. Our White Truffle Oil (6) elegantly blends an earthy dose of truffle mushrooms with velveteen oil. Drizzled over a chunk of breezy, Pecorino Papavero (7) sends your palate to the clouds, only to be set ablaze by a smoky, savory slice of speck (8). No sunshine? No problem. Create your own through delectable food! dibruno.com

|

6

MOn GERs at the movies

We asked our experts to pair their favorite films with a cheese. Let the answers inspire your next Netflix date.

dibruno.com

|

7

MONGER: Sam

MONGER: Malachy

MONGER: Hunter

MOVIE:

MOVIE: “ Barry Lyndon”

MOVIE: “The Grand

“Mission Impossible”

CHEESE: Ardrahan

Budapest Hotel”

CHEESE: Brabander Goat Gouda (bonus: with Cinnful pecans) “It tastes like eating s’mores when they are together, the ultimate movie comfort food, and it’s IMPOSSIBLE not to eat it all.”

“A film featuring the beautiful Irish countryside deserves a beautiful Irish cheese.”

CHEESE: Challerhocker

“ If only for the Alpine pursuit scene. No cheese evokes mountain adventure, or warms the soul, like Challerhocker, especially if it is melted on toast.”

MONGER: Mark

MONGER: Ann

MONGER: David

MOVIE: “Best in Show”

MOVIE: “ The Craft”

MOVIE: “The Great

CHEESE: Pleasant

CHEESE: Quadrello

Ridge Reserve

di Bufala

“ PRR is a best in show cheese at American Cheese Society awards.”

“The shape (and name) are perfect for calling the corners.”

Gatsby” (clearly the 1974 version with Robert Redford and Mia Farrow)

Make your night at home POP by adding St. Lucifer Habanero Spice Blend.

CHEESE: Delice De Bourgogne

“ Nothing says Champagne like Delice and The Great Gatsby!” dibruno.com

|

8

Jess

BARISTA PROFILE: THE FRANKLIN’S REIGNING COUNTER QUEEN SPILLS THE BEANS ON COFFEE LIFE.

What is your coffee drink of choice?

What do you love most about coffee?

Cappuccino

The first sip of the day.

The smell. The ritual.

What coffee drink do you get when you’re really indulging?

When I’m really indulging, I’ll order a macchiato and a drip coffee.

How do you take your coffee?

It depends on the coffee, but usually black. When I’m at work, I put a splash of half & half with some simple syrup.

What do you love about being a barista?

I love my mornings.

I enjoy setting up the cafe at 6am before any customers and most of the staff have arrived. I love my regulars, preparing their drinks, and keeping the neighborhood caffeinated.

What do customers need to know about coffee?

Any coffee, any brew!

Meaning any type of coffee can be ground for any type of brewing method.

If you could be drinking a coffee anywhere in the world right now, where would it be and why?

Locorotondo, Italy because I would love to be sipping espresso with my former Italian roommate in her hometown.

If you could have a cup of coffee with anyone, who would it be and why?

Any one of my late grandparents. They all passed away when I was fairly young, so given the opportunity to have a cup of coffee with one of them and discuss the past, present and future would be enlightening for me.

If you formed a band of baristas, what would you name your band?

Obviously it would be an all-female metal band called Death Before Decaf.

Coffee 101

A mini lesson on your best friend and mine.

L AT T E

With a name that translates to “milk coffee” in Italian, you can usually expect a latte to consist of two shots of espresso submerged in a whole lotta steamed milk. There’s many variations out there on the classic latte, including the chai latte, matcha latte, etc. And, of course, it’s a beverage that is easily iced for summer sipping.

D RIP C OFFEE

Considered the quickest and most convenient way to get a great cup of coffee.

Hot water flows through a paper filter containing coffee grounds, “drips” into a vessel, and drip coffee is born! Automated electric drip coffee makers hit the scene in the 1960’s and can still be found in most homes, offices, and coffeeshops today.

CAPPUCCINO

This popular beverage is generally equal parts espresso, steamed milk, and foamed milk, although ratios vary. Fun fact: Cappuccinos are named after Capuchin friars! Apparently, the color of espresso mixed with milk is the same hue as a monk’s habit.

Who knew? We recommend topping your cap with a sprinkle of cinnamon.

ESPRESSO

Surprise! Espresso is coffee! You don’t need magic beans or witchcraft to make it. It’s simply brewed by forcing a small amount of nearly boiling water under pressure through finely ground coffee beans. This process results in a drink with thicker consistency, more caffeine, and more flavor than your typical cup of joe. Maybe that is magic!

dibruno.com

|

10

THE

h s e r f s d a salO F B E L - A I R

to eat a resolution Did you set 2016 but don’t healthier in ILL to follow have the W e no fear! av through? H e funky Here are fiv ITH ways to SM a salad.

’ Gettin it it Figgy w Pick up the pieces to DIY these PRINCELY plates at home!

INGREDIENTS

Acetaia Bellei Balsamic Glaze • Gorgonzola Dolce • DB Golden Dried Figs Prosciutto di Parma • Jacobsen’s Pure Sea Salt • DB Classico Olive Oil

INGREDIENTS

• L’Amuse Gouda

dijon jazzy jeff

• DB Sweet Soppressata • Dijon Vinaigrette (Quickly whisk dijon mustard & DB Classico Olive Oil together for a delicious vinaigrette)

INGREDIENTS

just ue the bl of us

• 1732 Meats Garlic Insanity Bacon • Bay Blue Cheese •H ank Sauce Herb Infused Hot Sauce • DB Raw English Walnuts • DB Classico Olive Oil

INGREDIENTS

s pecan on’t just d stand under

• Delice de Bourgogne • Amarena Cherries with their natural syrup • Cinnful Cocoa Pecans • DB Classico Olive Oil

INGREDIENTS

• Bucheron Cheese

in party y the cit the where on beet is

• Beets • DB Turkish Apricots • Honey Balsamic Vinaigrette (Whisk together DB Bronze Balsamic, DB Classico Olive Oil, Dijon Mustard, Newkirk Corked Wildflower Honey)

get cozy WITH MELTY CHEESES THAT WILL THAW THE ICE AROUND YOUR COLD HEART.

FON-DOs 1. DO

choose the right cheeses! Stick with Alpines and Goudas. Avoid soft cheeses.

2. D O add a liquid. Try a dry white wine or a nutty brown ale for complete confidence.

3. DO stir constantly, melting the cheese in batches.

FON-DOn’ts 1. DON’T rush it! Melt down the cheeses over low heat.

2. D ON’T forget the fixings for dipping. Try cornichons, all the meats, breads galore, or your favorite snack!

3. D ON’T limit fondue to snacking. It can be served as an appetizer, main course, or dessert.

OUR WINTER WARM UP FONDUE by Cheesemonger Dan 32 oz. Reading Raclette (a semi-soft Swiss cheese), cubed 4 oz. Chablis wine 6 whole cloves of garlic, cracked 2 tablespoons unsalted butter Fresh, cracked peppercorns (preferably pink but black works, too) Crusty bread, cut into large cubes for dipping 2 Granny Smith apples, cored and sliced, for dipping 1. Set your oven to 350 degrees. Heat cubed Raclette and Chablis in the fondue pot for about 30 minutes, until completely melted.

2. W hile waiting for the cheese to melt, sauté the garlic in a pan with a little butter over low heat until crispy, but not burnt.

3. W hen the fondue is perfectly melted and bubbly, add the garlic cloves and grind the peppercorns before mixing and serving. Serve with bread and apples for dipping. Enjoy!

dibruno.com

|

13

!

Yum

FE E L T H E C H EES E LOV E? SHA RE T H E C H EESE LOV E. These Instagrammers caught our eye this winter!

NEW on the BLOG Curious what’s in the stars for you and your stomach this year?

Have a taste of our Foodoscopes (food-centric horoscopes) February preview.

CHECK THE BLOG FOR MORE!

jaggs2 Yes please and thank you!

Another amazing experience courtesy of south Philly’s finest.

Thanks to the Rock. Dinner is served.

temp6868 Black truffle mortadella, Wagyu bresaola, Black Lable Nduja and Salsiccia Secca with sheep’s milk ricotta and burrata on a toasted hoagie roll.

Time to show off those mad sauté skills, Capricorn!

primer05 Getting some great cheese and meats @dibrunobros Best cheese mongers in Philly!

kdmurtaugh Prettiest salad there ever was

Treat yourself, Aquarius, to some goodies in your pantry.

CH AT CH E ES E W ITH US ! @DiBrunoBros | #DIBRUNOBROS

Discover all of our delicious locations!

The Italian Market | Rittenhouse | The Franklin The Comcast Center | Ardmore Farmers Market Catering: Full-Service, Delivery, & In-Store Pickup DiBruno.com

Get your way the RIGHT way, Pisces!