I am compelled to begin this post with an apology. To all the customers who have sought my Stilton pairing advice in the past: I am sorry that I steered so many of you directly to Port Wine. Don’t get me wrong, Port and Stilton is a classic pairing and certainly works, but lately I have […]
Is there a better time of year for foodies than the onset of Fall? Apples, Brussel sprouts, pumpkins and squash are coming into season. The first batches of the Holy Grail of cheese, Vacherin Mont d’Or, has been produced and will be arriving on our shores shortly. The haunting, alluring aroma of truffles is wafting over the Atlantic.
May 31st kicks off 2013 Philly Beer Week, and boy are we excited! We have lots of events in store showcasing some of the best of our cheese selections to pair with craft and local beers. We’ve partnered with restaurants, breweries and food writers to offer a wide variety of events – from educational clases, to sampling events to thoughtful paired dinners and even an exclusive After Hours event at 9th Street on June 6th!
A couple recipes from the evening will be in your hands soon – the Di Bruno Bros. House of Cheese book comes out in just three weeks! Until then, you’ll have to wing it as you crack open your first Hopfish, your first Exit 16 (made with wild rice, and just glorious!). As I read through my hasty tasting notes, a few favorites jumped out. I am writing them here for you – but also to commit them to memory myself, as a summer mantra.
March brings the Flower Show to Philadelphia, and with this year’s “British Landscapes” it seems only proper to offer you a selection of Britain’s best wedges. Should you overdose on the smell of hyacinths, you may wish to pop into Di Bruno Bros. for a sniff and nibble. (Di Bruno Bros. will be a vendor at the show, but the flagship store at 18th and Chestnut is within walking distance.)
It’s not often that you get a farmer, a brewer, a chef, and a cheesemonger to join together for dinner. The farmer has her animals to milk in the evenings. The brewer has beers to pour. The chef usually stays in the kitchen, and the cheesemonger…well, you know where he’d rather be. In the cave, of course.
I headed out to Chester County to visit two new cheese makers at a farm Di Bruno’s has been working with for almost two years. Amazing Acres goat Dairy was the project of Cheese Maker Debbie Mikulak and Farm Manager Fred Bloom. They made a variety of delicious fresh and soft ripened cheeses from their flock of Nubian Goats. We loved them, as did a lot of other people, and the demands the farm proved to be quite a bit to handle as new customers continued to emerge, requiring more cheese and more goats to care for to keep up with demand.
Stoudt's Brewery, 7th Heaven Farm and Di Bruno Bros. present: An Evening with The Brewer, The Farmer, The Chef and The Goat. On Tuesday September 20th 2011 - World renowned Stoudt's Brewing Company and local livestock farm, 7th Heaven Farm, will come together with culinary master Chef Rob Sidor of Di Bruno Bros. to honor THE GOAT - in all its glory - nose to tail.
I hope you have already eaten. If not, pull up a chair. Grab a napkin. You just might drool. This is the story of a fermentation dinner in celebration of two Philadelphia-area food artisans -- a cheesemaking pioneer named Sue, and a brewer savant named Jean. I want you to meet them.
The celebration will begin at 6:00pm on Thursday, May 12th, 2011 in the Upstairs Café at Di Bruno Bros. located at 1730 Chestnut Street. Tickets are $45 in advance, $50 at the door. Seating is limited, so it recommended that you purchase tickets in advance.