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Accompaniments, Plates & Samplers
Charcuterie Accompaniments Charcuterie Plates & Samplers View All Meats -
Di Bruno Originals
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Gourmet Grocery
Thu|Jun
19by Joe Colosi This week we tasted a delicious bottle of Schioppettino, a wine making a comeback after nearly being destroyed by a debilitating insect epidemic in Europe over a hundred years ago. The grape produces a medium-bodied dry table wine. We attempted as many pairings as were needed to find the right combination of [...]
Sat|Jun
14by Hunter Fike There has been a disappointing trend in the Specialty Foods industry over the last decade. As Americans race through our daily routine with accelerating velocity, we are devoting less time to the enjoyment of quality food. This theme is reflected within the realms of culinary arts, as industry giants routinely convert artisan [...]
Thu|Jun
12by Maggie Hochberg We are pleased to present some exciting, seasonal items on our menu Upstairs at Di Bruno Bros. The Upstairs Café has always been known as a convenient spot to grab a quick, tasty lunch; and now it is the proud new owner of some splendid items to satisfy your taste buds. Among [...]
Wed|Jun
04by Mike Ferraiolo Smoked salmon has been pleasing palates for thousands of years. Despite its present day position atop the culinary pedestal, it was actually a pretty mundane meal up until the 20th century. In the States, it was very much a staple of the Colonial diet, right along side salted pork and wheat. In [...]
Wed|Jun
04Clifton Fadiman’s quote “Cheese is milk’s leap toward immortality” brings to mind a question I hear quite often: How long will this cheese last? I usually meet this question with the unlikely reply, “Cheese doesn’t go bad… it just gets worse.” I say this with the exclusion of the fresh cheese family: Ricotta, cottage cheese, [...]
Sat|May
31by Joe Colosi Sauvignon Blanc, one of the world’s most well known white wine grape varietals, is often drank within under four or five years. It tends to provide a tasty accompaniment to chicken and seafood dishes. Hunter provided a unique example from Touraine and, as usual, we drank and ate cheese until doing so [...]
Wed|May
21by Curtis Rosengrant This is one of the more misinterpreted and under-utilized notions in the retail world. It is a phrase inspired by the belief that all steps humanly possible should be taken to make the customer feel appreciated. Their every need should be tended to and their special request met with an enthusiastic response. [...]
Tue|May
13by Hunter Fike Sangiovese is one of the most commonly consumed wines in the world, and yet it is also one of the most under-appreciated. As the principal grape of Chianti, it is often associated with mass-produced table wine that comes in a jug and is hung above the bar in a wicker basket. However, [...]
Thu|May
08by Hunter Fike There are myriad artisans that strive to establish a reputation of small-production foods of exemplary standing. There are fewer, still, who upon obtaining recognition can increase supply without sacrificing quality. One such producer is Erwin M. Gegenbauer Jr. The Gegenbauer company was founded in 1929 in Vienna, Austria. For sixty years, they [...]
Sat|May
03by Joe Colosi Sometimes drinking wine for two hours after work is a real drag. But we managed to have a good time when our friends Jim and Kristina Burke stopped by with two bottles of red wine. Both of this week’s pairings are available at the restaurant James, located on 8th st. between Christian [...]
