Artisan cheese and cured meats, made by hand in small batches, are HOT! We do have concerns about how smoothly this trend will scale up. It’s hard to grow and keep quality up. Artisan foods take expert care on the farm, production facility and at the store level. Producers will need to partner with retailers who are knowledgeable and equipped to honor and represent their products well. We, at Feast!, are prepared to do just that!
Fra’Mani Salami handmade in Oakland, California
Noceto – Italian cheese aged with walnut leaves
Sottocenere – An Italian masterpiece. Aged in a coat of nutmeg, coriander, cinnamon, licorice, cloves, and fennel, and laced throughout with slivers of black truffle.
Ubriaco al Prosecco – means “drunk with prosecco”. An Italian’s take on recycling- a delicious cheese aged in prosecco grape skins left after making sparkling wine.
Sara learning about Charlito’s Cocina Cured Meats – Another young food entrepreneur, born Charles Samuel Wekselbaum, and raised in New York City in a Cuban-American household, Charles took on the nickname, “Charlito,” derived partially from a difficulty that Spanish speakers close to him seemed to have pronouncing “Charles,” and partially of a willingness to bestow an affectionate nickname upon “little Charles.” The nickname stuck. It is rife with love, affection, and now, history. The name “Charlito’s Cocina” seemed a most fitting way to give proud and accurate identity to this gastronomic adventure.
We loved Charlito’s newest salami, Cerveza Seco, with a key ingredient of beer. It’s on order now…
The under 40 crowd is obviously inspired by making specialty foods. Is it the a result of the Food Network, a need to save the family farm or take over the family business, or the innovative environment of the specialty food business that is attracting so many young entrepreneurs to the craft? We don’t know, but we love to support this trend!
(pictured here: Shamus Jones, owner of Brooklyn Brine Pickles)
Fat Toad Farm is run by husband and wife team Steve Reid and Judith Irving, their daughters Calley Hastings and Hannah Reid, and two perfectly invaluable employees Katie Sullivan & Christine Porcaro. The family has spent the last seven years building a high-quality herd of French Alpine milking goats and perfecting the art of caramel making.
Anne represents the finest French cheeses legally imported into the US. Her knowledge and passion is far beyond her years.
Get them at Feast! soon…
Alessandro Carpenedo represents his Italian family’s remarkable cheeses around the world. Here he holds the exquisite Blu ’61, a cheese that his father created for his mother in honor of their 50th wedding anniversary. It is a romantic and delectable blue cheese that is aged in wine and dried cranberries. We can’t wait to offer it at Feast! in August.
The specialty food industry is booming! This year we celebrate the 59th Annual Fancy Food Show at the newly renovated and enormous Javits Center in New York City. On display: 180,000 foods from 2,400 companies representing 80 countries. Join us … Continue reading →
Honestly, we see some strange foods around here. Chocolate wasabi plum cupcakes? Really?
On the other hand, it was especially awesome back in July when two guys came to Feast with a briefcase of cured pork. They only came about 60 miles, from Manakin-Sabot, VA. They were “just getting started” in the business of curing and selling artisan meats. The humility…