In other exciting news, I celebrated two momentous occasions today: the first official day of my new job at CP, and the final exam for my level one International Sommelier Guild (which I totally aced). I celebrated with a bottle of 2002 Amarone Della Valpolicella "Cantina di Negrar" DOC, paired with a lovely selection of blue cheese, chevre, and camembert. I've been "cellaring" this wine for about 6 years - I actually almost turned it into mulled wine this winter until I googled it and discovered it was just reaching it's full potential. I certainly noticed the age on this wine - the brickish, cloudy colour, some sediment on the glass. The aging developed a complex bouquet of pepper, stewed fruits, licorice, and tobacco, which followed through on the palette with a long, spicey finish. Rather tannic and acidic, this wine needs food. Would pair well with rustic meats.
And remember - voting info below. VOTE NOW!
Please send us your vote with The Idea # tocontest@jbfinecheese.com or drop off in the cheese shop before April 4th
Idea #, Sandwich Name: Hot, Cheesy Goodness Idea
1 - 3 Year Old Cheddar (or Chevre Noir), thin slices of Pink Lady apples & a little drop of honey
2 - Coppa, Manchego, arugula & crabapple-jalapeño jelly
3 - P'tit Basque, Coppa & jalapeno jelly
4 - Gruyere & caramelized onions
5 - Farm’s Slaw & Sylvan Star Medium Gouda
6 - Italian Cheese with mustard seed mustard & arugula
7 - Medium Cheddar, bacon & tomato
8 - Feta, olives & slaw
9 - Parmesan, bacon, mayo & lettuce
10 - JBFC Fondue Mix, Bunderfleish & cippolini onion
11 - Basil Pesto, Goat Cheese, roasted tomatoes & spinach
12 - Maple Pepper Ham, 3 Year Old Cheddar, spinach & Brassica Rocky Mustard
13 - Sundried tomato, Parrano & arugula
14 - Basil pesto, Double Cream Brie, roasted tomato & arugula
15 - Bleu d’Auvergne, dried pear & spinach
16 - FARM's Tomato Chilli Jam, Oka & 3 Year Old Cheddar
17 - Pickled artichoke, caramelized onion & Chevre
18 - Buffalo Mozzarella with oven-roasted tomato & arugula pesto or basil pesto
19 - Chevre Noir, basil, pepper, & olives
20 - Caved-aged Gruyere & fig jam
21 - Camp Out: Smokehouse Cheddar, crispy bacon & caramelized onions
22 - Pepper party: Double Cream Brie, Maple Pepper Ham & hot red pepper jelly
23 - Alpine: Appenzeller, sautéed mushrooms & Brassica roasted garlic mustard
24 - Bleu Pig: Bleu Ermite, sliced apples, crispy bacon & a drizzle of maple syrup
25 - Queso a la Plancha: Queso Fresco, roasted jalapenos, roasted tomatoes & cilantro
26 - Fruit n' Nut: 3 Year Old Cheddar, fig jam & toasted walnut crumbs
27 - de Espana: Manchego, Chorizo, alioli & olive tapenade
28 - The Fling: Morbier, Smoked Buffalo & Olive tapenade
29 - Gusto Italiano: Taleggio or Bella Lodi, Prosciutto, sundried tomato tapenade & fresh basil
30 - Bailey & Jenna's Kate Chewin Olympics, 3 Cheese, Smokey Grilled Cheese Special: Smoky Paprika Bread, Bacon Spread (artisan bacon, cumin & fennel seed, Parmesan Cheese, minced garlic), asian pear, Applewood Smoked Cheddar, Mozzarella
31 - Black Gold: 100% Rye (dense square kind), basil or sundried tomato pesto, grated Cave-aged Gruyere & Mozzarella (1/2 & 1/2)
32 - Manwich: Tuscan bread, boneless short ribs, Blue Cheese & caramelized onions
33 - Peasant white bread from Manual Latruwe, garlic mayo (spread on outside of bread), applesauce or fig jam, honey ham between Cave-aged Gruyere slices & an optional slice of Tomme de Savoie
34 - Sarlat: Dark Rye bread, duck confit, Raclette & cornichon
35 - Charlie's Grilled Cheese: Sourdough bread, Gouda, honey & shaved truffle
36 - Cave-aged Gruyere & caramelized onions with glass Oloroso
37 - Manchego, white anchovies & roasted red peppers
38 - The French Connection: Thick slices French bread, Boursin, Bleu de Bresse, Comte & thinly sliced tomatoes
39 - The Prairie Pleaser: Whole wheat bread, 3 Year Old Cheddar, dill pickles & ham
40 - Sourdough bread, Applewood Smoked Cheddar & slices of Macintosh apples
41 - The Local Favorite: Urban Baker baguette, 3 Year Old Cheddar, oven dried tomato pesto, organic baby arugula, ham from L'Epicerie, organic garlic & olive oil, serve with sweet gherkins
42 - Gloria's Grilled Brie & Asparagus Ciabatta: Ciabatta bread, Double Cream Brie, grainy Dijon mustard, steamed, cooled asparagus & plum or cherry jam
43 - Ciabatta bread, Brie, fresh basil, fresh tomato slices, salt & pepper
44 - Borough Market Cheddar, Bunderfleisch, Brassica Horseradish mustard, & arugula
45 - Taleggio, sliced apple, caramelized shallot & Coppa
46 - Smoked Buffalo, COW's Cheddar, Manchego, basil pesto & arugula
47 - P'tit Basque, caramelized onions & quince paste
48 - JBFC Fondue mix, pickles, Coppa ham & champagne jelly
49 - Rustic sourdough (3 slices - middle layer infused with truffle oil), 3 Year Old Cheddar, Gruyere, avocado & black forest ham, grilled in truffle oil
50 - Tomato, basil & Buffalo Mozzarella infused with truffle oil
51 - Taleggio, Coppa, caramelized balsamic pepper onions & quince paste
52 - Cream soaked fried brioche (sort of like the Spanish Torrija), with wildflower honey & Morbier
53 - Get'n Figgy With It: Brioche bread, Chateau de Bourgogne cheese, fig Jam, Granny Smith apple (peel optional) & melted butter
54 - Fresh lobster meat, mixture of Cave-aged Gruyere, Applewood Smoked Cheddar & a small amount of Parmigiano-Reggiano, thin slices of Granny Smith apple, on Plugra buttered bread
55 - Double Cream Brie, Red Pepper Sauce (1 roasted red pepper, 1/2 tomato, olive oil, sugar, vinegar, chili peppers. Heat until soft & thick), mushrooms, zucchini & sautéed onions
56 - Shaved roast beef, Saint Agur blue cheese & sautéed onions, served with au jus
57 - White German bread (from Rustic Sourdough Bakery), Gorgonzola, Chevre Noir, sliced pear, grilled in butter & served with sweet horseradish.
58 - Kyle's Grilled Cheese: Comte Cheese, sautéed chanterelles & fresh thyme leaves
59 - Colin's Grilled Cheese Idea: Salt Spring Island Marcella goat cheese with fig & prosciutto
60 - Roasted garlic & Double Cream Brie on sourdough bread
61 - Sliced pear, pancetta & Applewood Smoked Cheddar on Cranberry Pecan Bread
62 - Multigrain bread, Chaumes & hot pepper jelly
63 - Light rye bread, Sylvan Star Smoked Gouda, Emmenthal & honey mustard
I voted for you! And tried to encourage others on facebook to as well ... we'll see how that goes.
ReplyDeleteHappy Easter! (And, side note: if you find a wine that pairs with Cobs' chocolate hot cross buns, that would be an awesome, AWESOME Easter tradition).