Culinary Pioneer THE - Di Bruno

THE

A QUARTERLY GUIDE TO YOUR NEXT FOOD ADVENTURE!

Culinary Pioneer

MAKE THE MOST OF YOUR NIGHTS IN

COFFEE 101

CHEESE PAIRINGS DISGUISED AS SALADS

FONDOs &FONDON’Ts

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TEAPIGSYou will never have a bad brew with this select range of simple, quality teas.

DB BISCOTTITwice-baked for extra crunchiness, our private collection biscotti are crumbly, dunkable, and full of flavor.

DB SNACKSCandied nuts and fruit mixes made with love and plenty of delicious, quality ingredients.

CHOCOLATEYou need it. We got it.

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3 STAY IN | EAT UP

7 MONGERS AT THE MOVIES

9 BARISTA PROFILE

10 COFFEE 101

11 CHEESE PAIRINGS DISGUISED AS SALADS

13 FONDUE FONDOs AND FONDON’Ts

CULINARY PIONEER | WINTER 2016 | CONTENTS

The weather outside is...

making us hungry

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Settle in and think warm thoughts with an array of the best and the brightest. Sapore delPiave (1), with notes of piña colada and pops of crystalline crunch, has no better companions

than rich Acetaia Bellei Balsamic Glaze (2) and a silky slip of La Quercia Prosciutto (3). AllowWhite Truffle Honey (4), the crown jewel of our private collection condiments, and a stash of our decadent DB Chocolate Bar Gift Set (5) to whisk you away to a tropical island getaway.

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Wrap yourself in flannel and dig into a treasure trove of the warmest, toastiest, and nuttiestgoodies around. From the foothills of the Alps comes Challerhocker (6), boasting flavors of

roasted almonds and a clean, strong finish. Nutella (7), a gourmet romp through hazelnuts andchocolate, spread over toast, is nothing to sneeze at. Meanwhile, a bag of cashew-studded

Hammond’s Brittle Crisps (8) brings a buttery lightness out of even the darkest winter.

Make the most of your nights in with these four collection ideas of our favorite eats!

staygolden

nuttyniceties

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What could be more heart warming than breaking bread with a group of loved ones? Werecommend a quintessential crusty baguette (1) and the perfect table cheese, raw-milk aged1605 Manchego (2). Honey and figs get cozy in our Fig & Acacia Honey Jam (3). A swirl of

our fine ‘Silver’ Barrel Aged Balsamic (4) and Carm’s Escolha (5) pure novello olive oilare best for dipping. Quality time deserves quality eats.


Explore the world of flavor, even if you’re snowed in. Our White Truffle Oil (6) elegantlyblends an earthy dose of truffle mushrooms with velveteen oil. Drizzled over a chunk of

breezy, Pecorino Papavero (7) sends your palate to the clouds, only to be set ablazeby a smoky, savory slice of speck (8). No sunshine? No problem. Create your own

through delectable food!

earth, wind,and fire

gather‘round

MONGER: Mark

MOVIE: “Best in Show”

CHEESE: Pleasant Ridge Reserve

“PRR is a best in show cheese at American Cheese Society awards.”

MONGER: Sam

MOVIE:“Mission Impossible”

CHEESE: Brabander Goat Gouda (bonus: with Cinnful pecans)

“It tastes like eating s’mores when they are together, the ultimate movie comfort food, and it’s IMPOSSIBLE not to eat it all.”

MONGER: Ann

MOVIE: “The Craft”

CHEESE: Quadrello di Bufala

“The shape (and name) are perfect for calling the corners.”

MONGER: Malachy

MOVIE: “Barry Lyndon”

CHEESE: Ardrahan

“A film featuringthe beautiful Irish countryside deserves a beautiful Irish cheese.”

MONGER: David

MOVIE: “The Great Gatsby” (clearly the 1974 version with Robert Redford and Mia Farrow)

CHEESE: Delice De Bourgogne

“Nothing says Champagne like Delice and The Great Gatsby!”

MONGER: Hunter

MOVIE: “The Grand Budapest Hotel”

CHEESE: Challerhocker

“If only for the Alpine pursuit scene. No cheese evokes mountain adventure, or warms the soul, like Challerhocker, especially if it is melted on toast.”

MOnGERs

at the movies

We asked our experts to pairtheir favorite films with acheese. Let the answers

inspire your next Netflix date.

Make your night at homePOP by adding St. LuciferHabanero Spice Blend. d i b r u n o . c o m | 8d i b r u n o . c o m | 7

L AT T E With a name that translates to “milk coffee” in Italian, you can usually expect a latte to consist of two shots of espresso submerged in a whole lotta steamed milk. There’s many variations out there on the classic latte, including the chai latte, matcha latte, etc. And, of course, it’s a beverage that is easily iced for summer sipping.

D R I P C O F F E E Considered the quickest and most convenient way to get a great cup of coffee. Hot water flows through a paper filter containing coffee grounds, “drips” into a vessel, and drip coffee is born! Automated electric drip coffee makers hit the scene in the 1960’s and can still be found in most homes, offices, and coffeeshops today.

CAPPUCCINO This popular beverage is generally equal parts espresso, steamed milk, and foamed milk, although ratios vary. Fun fact: Cappuccinos are named after Capuchin friars! Apparently, the color of espresso mixed with milk is the same hue as a monk’s habit. Who knew? We recommend topping your cap with a sprinkle of cinnamon.

ESPRESSO Surprise! Espresso is coffee! You don’t need magic beans or witchcraft to make it. It’s simply brewed by forcing a small amount of nearly boiling water under pressure through finely ground coffee beans. This process results in a drink with thicker consistency, more caffeine, and more flavor than your typical cup of joe. Maybe that is magic!

Coffee 101A mini lesson on your best friend and mine.

What is your coffee drink of choice?

Cappuccino

What coffee drink do you get when you’re really indulging?

When I’m really indulging, I’ll order a macchiato and a drip coffee.

How do you take your coffee?

It depends on the coffee, but usually black. When I’m at work, I put a splash of half & half with some simple syrup.

What do you love about being a barista?

I love my mornings.

I enjoy setting up thecafe at 6am beforeany customers and most of the staff have arrived. I love my regulars, preparing their drinks, andkeeping the neighborhood caffeinated.

What do you love most about coffee?

The first sip of the day.The smell. The ritual.

What do customers need to know about coffee?

Any coffee, any brew! Meaning any type of coffee can be ground for any type of brewing method.

If you could be drinking a coffee anywhere in the world right now, where would it be and why?

Locorotondo, Italy because I would love to be sipping espresso with my former Italian roommate in her hometown.

If you could have a cup of coffee with anyone, who would it be and why?

Any one of my late grandparents. They all passed away when I was fairly young, so given the opportunity to have a cupof coffee with one of them and discuss the past, present and future wouldbe enlightening for me.

If you formed a band of baristas, what would you name your band?

Obviously it would bean all-female metalband called Death Before Decaf.

BARISTA PROFILE: THE FRANKLIN’S REIGNINGCOUNTER QUEEN SPILLS THE BEANS ON COFFEE LIFE.Jess

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I N G R E D I E N T S

Acetaia Bellei Balsamic Glaze • Gorgonzola Dolce • DB Golden Dried Figs

Prosciutto di Parma • Jacobsen’s Pure Sea Salt • DB Classico Olive Oil


• L’Amuse Gouda

• DB Sweet Soppressata

• Dijon Vinaigrette (Quickly whisk dijon mustard & DB Classico Olive Oil together for a delicious vinaigrette)


• 1732 Meats Garlic Insanity Bacon

• Bay Blue Cheese

• Hank Sauce Herb Infused Hot Sauce

• DB Raw English Walnuts

• DB Classico Olive Oil


• Delice de Bourgogne• Amarena Cherries

with their natural syrup

• Cinnful Cocoa Pecans• DB Classico Olive Oil


• Bucheron Cheese

• Beets

• DB Turkish Apricots• Honey Balsamic

Vinaigrette (Whisk together DB Bronze Balsamic, DB Classico Olive Oil, Dijon Mustard, Newkirk Corked Wildflower Honey)

Gettin’

Figgy wit it

dijon

jazzy

jeff

party in

the city

where the

beet is on

just

the blue

of us

pecans

just don’t

understand

T H E

freshsalads

Did you set a resolution to eat

healthier in 2016 but don’t

have the WILL to follow

through? Have no fear!

Here are five funky

ways to SMITH

a salad.

O F B E L-A I R

Pick up the pieces to DIY these PRINCELY plates at home!

FON-DOs

1. DO choose the right cheeses! Stick with Alpines and Goudas. Avoid soft cheeses.

2. DO add a liquid. Try a dry white wine or a nutty brown ale for complete confidence.

3. DO stir constantly, melting the cheese in batches.

FON-DOn’ts

1. DON’T rush it! Melt down the cheeses over low heat.

2. DON’T forget the fixings for dipping. Try cornichons, all the meats, breads galore, or your favorite snack!

3. DON’T limit fondue to snacking. It can be served as an appetizer, main course, or dessert.

get cozyWITH MELTY CHEESES THAT WILL THAWTHE ICE AROUND YOUR COLD HEART. Yum!

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OUR WINTER WARM UP FONDUE by Cheesemonger Dan

32 oz. Reading Raclette (a semi-soft Swiss cheese), cubed4 oz. Chablis wine6 whole cloves of garlic, cracked2 tablespoons unsalted butterFresh, cracked peppercorns (preferably pink but black works, too)Crusty bread, cut into large cubes for dipping2 Granny Smith apples, cored and sliced, for dipping

1. Set your oven to 350 degrees. Heat cubed Raclette and Chablis in the fondue pot for about 30 minutes, until completely melted.

2. While waiting for the cheese to melt, sauté the garlic in a pan with a little butter over low heat until crispy, but not burnt.

3. When the fondue is perfectly melted and bubbly, add the garlic cloves and grind the peppercorns before mixing and serving. Serve with bread and apples for dipping. Enjoy!

Discover all of our delicious locations! The Italian Market | Rittenhouse | The Franklin

The Comcast Center | Ardmore Farmers Market

Catering: Full-Service, Delivery, & In-Store Pickup

DiBruno.com

CHAT CHEESE WITH US! @DiBrunoBros | #DIBRUNOBROS

jaggs2 Yes please and thank you! Another amazing experience courtesy of south Philly’s finest. Thanks to the Rock. Dinner is served.

primer05 Getting some great cheese and meats @dibrunobros Best cheese mongers in Philly!

temp6868 Black truffle mortadella, Wagyu bresaola, Black Lable Nduja and Salsiccia Secca with sheep’s milk ricotta and burrata on a toasted hoagie roll.

kdmurtaugh Prettiest salad there ever was

FEEL THE CHEESE LOVE?SHARE THE CHEESE LOVE.

These Instagrammers caught our eye this winter!

Curious what’s in the stars foryou and your stomach this year?Have a taste of our Foodoscopes

(food-centric horoscopes)February preview.

CHECK THE BLOG FOR MORE!

NEWon the

BLOG

Time to show off those madsauté skills, Capricorn!

Treat yourself, Aquarius, tosome goodies in your pantry.

Get your way the RIGHTway, Pisces!

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Culinary Pioneer THE - Di Bruno