THE
Culinary Pioneer
r a g Su e c i Sp
A MONTHLY GUIDE TO YOUR NEXT FOOD ADVENTURE!
and
VOLUME 10 - OCTOBER 2015
Sugar, spice, and everything delicious! As the leaves change color, the days grow colder, and the drinks get hotter, we’re nestling down with the finest selection of sweets, treats, and darn good eats. We’ll help you rev up a kitchen classic with hot, spicy pasta, and choose cheese & chocolate pairings over tricks this Halloween night. Let’s get cozy!
cabot clothbound cheddar A hard and crumbly American classic that rivals similar English cheeses. Pair with a malty ale or Basque cider.
THE CHEESE
October is Amer ican Cheese M onth! Celebrate with Me — An
All-American ch eese!
This cheddar is made in Vermont by Cabot Creamery and then sent to The Cellars at Jasper Hill where the young cheese is encased in a light, protective layer of lard to seal in those delicious flavors, given additional wrappings, and aged for 10-15 months.
THE CELLARS AT JASPER HILL Fresh wheels are introduced to one of seven specially calibrated vaults, where they receive customized care until perfect ripeness.
THE DISCOVERY
THE EASY MEALS
prepare yourself fat toad farm caramel sauce Made in small batches with fresh milk from their own herd of pasture-raised dairy goats, Fat Toad Farm Caramel Sauces deliver the tang of your favorite chèvre, balanced with the simplicity of milk and pure cane sugar. Drizzle on every single thing ever or use as a sweet spread on a sandwich. Whoa!
DI BRUNO BROS. — THE CULINARY PIONEER OCTOBER 2015
FOR OUR FALL PREPARED FOODS MENU Wrap a scarf around your neck, tug on your favorite beanie, and walk briskly through the swirling leaves to the prepared foods case in one of our stores. Bacon-wrapped pork chops, butternut squash & mushroom risotto, and salted caramel roasted root vegetables are just a few of the seasonal items we’ve got in store for you. Lunch, dinner, and snacks made deliciously easy! Dress up these prepared dishes in your finest serving dishes — or pop them in a pumpkin for an autumnal twist! (No one has to know you didn’t do the cooking.)
AC K DB BL APENADE T OLIVE E BRUZZ D B A B D SPREA E S E E CH
5.99 SALE $ 9 6 .9 REG $
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RABI DB AR S AU C E
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LINI B A R TO PA S TA $8 2 FOR
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cheese news meet your newest cheese masters! Congratulations to our cheesemongers Ann C., Malachy E., and Tommy A. for passing the Certified Cheese Professional exam this summer! These fearless Philadelphians now join the ranks of almost 600 Certified Cheese Professionals in the nation and bring the total of CCPs working at Di Bruno Bros. to an impressive ten — more than any other independent retailer! Good job! The brilliant Ann C. (Italian Market) has a background in cooking, is a graduate of Cornell University, and you will learn something fascinating every time you speak to her!
Tommy A. (Franklin Market) always has a warm smile on his face and a spring in his step! His grandfather worked in our Italian Market location back in the day and Tommy is carrying on that legacy of culinary expertise! Malachy E. (Franklin Market) has not only mastered cheese but also homebrews epic beer and is an amazing artist. Fun fact – he came to DB from making cheese on a local farm!
How to Pair Cheese and Chocolate! “Whaaa? Cheese and chocolate?” you might gasp in incredulous disbelief. Yes! Delicious Cheese and Mighty Chocolate are a duo not to be ignored! While the kiddos dig into bags of goodies, choose one of the following: TRICK your brain into believing you’re under the age of ten again and play Master of the Universe by combining these two epic ingredients. OR TREAT yourself by amassing quantities of the finest cheeses and chocolates, delicately pairing them together like the Gourmet Connoisseur that you are. STEP ONE: Taste the chocolate by itself! Close your eyes, chew a few times, and then pause with the chocolate on your tongue. Exhale slowly through your nose with your mouth closed. What do you taste? STEP TWO: The best pairings are either very similar in flavor (think citrus with other citrus), or they’re complements of opposite styles (think sweet with salty). Pick a cheese that either has similar flavors to the chocolate, or find one that contrasts with a pleasant balance! STEP THREE: Don’t forget texture! When a chocolate is rich, creamy, and soft, it might be overwhelming to choose a buttery, decadent cheese like a triple cream Brie. Instead, go for the contrast with something a little more toothsome. For flaky, slate-like bars, feel free to layer on the creamy or dense cheeses like fresh goat or smooth, milky Swiss cheeses. Remember, it’s almost Halloween, so don’t be afraid to dress things up. Add jams and chutneys, chopped nuts, or dried fruit. It’s scary how good this combo can be!
INSTAGRAM PIC OF THE MONTH
CHAT CHEESE WITH US! @DiBrunoBros
#dibrunobros
Instagrammer @kamphotography_khoi takes a mid-day break to delight in his DB sandwich and refreshing beverage! @kamphotography_khoi Lunch time! #dibrunobros #heartoftea #blacktea #downtown #philadelphia #allnatural #peachtea
Share your most splendid cheese anything and everything with fine cheese lovers across the universe by tagging #dibrunobros YAY!
DISCOVER ALL OF OUR DELICIOUS LOCATIONS: THE ITALIAN MARKET • RITTENHOUSE • THE FRANKLIN • THE COMCAST CENTER • ARDMORE FARMERS MARKET CATERING: FULL SERVICE & DROP-OFF • DIBRUNO.COM