THE
Culinary Pioneer A MONTHLY GUIDE TO YOUR NEXT FOOD ADVENTURE!
. O L A F UF ALL B E TIME. ALL TH a ll
ev e rythang
UP YO UR LUNCH GAME
WELCOME (BACK) TO
VOLUME 9 - SEPTEMBER 2015
Back to the grind in Philly! Summer is over, and we’re ready to hunker down with some darn good eats to get us back to school, back into the game, or just back to basics with some of Philadelphia’s favorite flavors. Three cheers for our city — and all the glory of Philly in the fall!
LET’S GET A LITTLE BIT ROWDY!
Time and time again, these three are nonstop best-sellers behind our Philly counters. GO CHEESE!
Melt me!
! Grate me
me! Sandwich
MOLITERNO BIANCO SARDO
LE CRET 1655 GRUYERE
MARIEKE SMOKED GOUDA
Smooth with notes of olive oil and woody herbs. Fatty, not too dry, and not too crumbly either, thanks to an olive oil bath. Grate it over simple pasta dishes, or pair with truffle honey and a crusty baguette for a rustic meal, Sardinia-style.
Wholesome flavors of toasted seeds and natural linen. Dense and serious with a matte finish. Perfect for topping the season’s first bowl of French onion soup, or make a one-cheese fondue that will still blow your socks off.
Delicately smoky and slightly meaty. A supple, pliable texture, great for melting or pairing. Pair with ham, some greens, and a little mustard for the perfect autumn sandwich, then settle down and watch the ball game!
Italy
Switzerland
Wisconsin
POPE-PARE TO BRAVE THE IMPENDING POPE-APALOOZA WITH OUR PRE-POPE SHOPPING LIST OF PRODUCTS BOUND TO BE MORE POPE-ULAR THAN BREAD, EGGS, AND MILK. 1. Barrel Aged Gold Vinegar Incredible on ice cream, caprese, Parmigiano, meat or seafood, and takes any salad to an 11. Experiment all weekend long. 2. DB Coffee + Biscotti You need coffee. And you don’t want to leave your house to get it. 3. Greci & Folzani Prosciutto The best prosciutto in the world, and the Riserva, Rotundo Dolce, and Classico are all an offer you can’t refuse this month. 4. DB Cheese Spreads Spreading cheese on things makes people happy. Melt it, spread it, dip it, eat it with a spoon. 5. Hit the Antipasto Bar Eating every hour on the hour makes the day go by a lot quicker. Roasted red peppers, artichoke stems, and olives are just the beginning.
WE POPE EVERYONE HAS A POPE-TASTIC WEEKEND!
Philly’s favorite bacon Ari Miller founded 1732 Meats in 2013, and in less than two years he has come to dominate the local bacon scene. There are many reasons for this: the quality is exceptionally high, he is committed to sustainable practices, and, most importantly, he and his family are great people. His wife, Elise, and their daughters all help out! Bacon flavors include: Spanish Smoked Paprika, Jalapeño, Garlic Insanity, and Black Peppercorn. Each one will leave you wanting to put bacon on things you never put bacon on before: Mac & Cheese, ice cream, Brussels sprouts, and quite possibly everything forever.
DI BRUNO BROS. — THE CULINARY PIONEER SEPTEMBER 2015
tackle the challer-hogger as a sandwich!
Rethinking your lunch with a dash of the unexpected!
D
ietz & Watson started here in Philadelphia in 1939 — just like we did! They’re family owned and operated to this day — just like us! They put quality above all else and provide only ethically-produced and handseasoned products from the fine farms of America. With their new line, D&W Originals, their mission is to highlight the finest hormone- and antibiotic-free meats with handmade spices and impeccable cooking techniques for the sandwich artisans of cities like Philadelphia. We’re the first to have it, and we’re proud to present this high-quality product to our shoppers! Now available at all of our retail locations and online.
Our cheesemongers have created some delicious and delightful sandwiches based off Dietz & Watson’s latest offerings. Check our website for more pairings and further deets on Dietz.
the challer-hogger An ode to old school delicatessens, this combination of savory flavors could either be the most comforting of comfort food sandwiches or the swankiest, most complex appetizer of them all. Layers of succulent D&W Originals ABF Black Forest Ham on top of creamy, meaty Challerhocker (pronounced “holler-hocker”) cheese from Switzerland. A dollop of tangy mustard from Sir Kensington’s gives the finishing touch, and it’s your call whether to caramelize some onions for a garnish, or pop this treat in the oven to melt that cheese into tasty oblivion.
or enjoy the challer-hogger as a bite-sized appetizer!
cheese news
Did you know: “Buffalo buffalo Buffalo buffalo buffalo buffalo Buffalo buffalo” is a grammatically correct sentence in American English? According to Dmitri Borgmann’s Beyond Language: Adventures in Word and Thought, the sentence can be understood to mean, “Bison from Buffalo, which bison from Buffalo bully, themselves bully bison from Buffalo.” You’re welcome!
WHO KNEW AGING COULD BE SO EXCITING?! The aging caves at our Rittenhouse location have been producing delicious delicacies for almost 6 years under the watchful eye of Richard Morillo, ACS CCP. Choice cheeses are washed in beer, cider, wine, and brine, creating one-of-a-kind flavors that sell out in seconds. Fortunately, Rich and Emilio, third-generation owner and VP of Culinary Pioneering, have partnered with some amazing cheesemakers to up the ante of our aging game.
THIS MONTH’S FEATURE: WYND IN THE WILLOUGH THE CHEESE: The Cellars at Jasper Hill’s Willoughby, a soft medallion of washed-rind cheese with notes of broccoli, sweet cream, and a bright pop of fruit tones from the cider bath. THE WASH: Wyndridge Farm’s Crafty Hopped Cider is a perfect blend of crisp apples and quality dry hops, creating a unique beverage experience. AVAILABILITY: Cheeses should be available after Labor Day at our Rittenhouse, Ardmore, Franklin, and 9th Street locations. They may arrive fashionably late, though — good cheese aging follows the instinct of the affineur, not a calendar. We’ll announce its arrival on Instagram the moment it hits the cave. Check back to see what’s on tap next month!
THE BUFFAL-FAUX WING!
all buffalo everythang DB MADE
DIY
THE BUFFALO WING
THE BUFFAL-FAUX WING
After lightly cooking our wings in a flavorful stock to maintain moisture, we quickly deep fry them to achieve that signature crispiness. Whether Original Recipe or Sriracha, our simple approach to sauce involves only a few ingredients, with a focus on the best way to coat a fried chicken without ruining the original texture or flavor.
THE BUFFALO DIP We kick the dip off with whole chickens poached in chicken consommé. The meat is picked and blended with cream cheese, hot sauce, really good blue cheese, and some fresh celery for crunch. Each flavor profile is perfectly balanced!
@DiBrunoBros
#dibrunobros
Get the party started with this fancy, “deconstructed” buffalo wing. FUN FACT! No buffalos were harmed in the making of this deliciousness, but with this artisanal spicy salami from Indianapolis and the world’s most sought-after blue cheese (just ask Anthony Bourdain), this combo with a dollop of small-batch mustard will take your game day celebration to the next level! And you might even keep your fingers clean. Find our wings and dips in a Di Bruno Bros. prepared foods case near you!
PLUS: BUFFALO WEEK! Follow us on Instagram @dibrunobros for our
featured BUFFALO WEEK! We’re dedicating a whole week, September 1-7, to amazing buffalo-themed recipes made with our coolest ingredients. Just in time for Labor Day celebrations, or keep cookin’ the whole month to perfect your game day snacks!
INSTAGRAM PIC OF THE MONTH
CHAT CHEESE WITH US!
Delaware Fireball, Stichelton blue cheese, and Sir Kensington’s mustard
Instagrammer @itsrebecky rejoices over the glorious portal to lunchtime satisfaction that is her sandwich! @itsrebecky My feelings are so happy right now #dibrunobros Share your most magnificent cheese anything and everything with cheese lovers across the interwebs by tagging #dibrunobros YIPPEE!
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