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Greetings All:
Sorry to have been out of touch the past couple of months (no newsletter) but there have
been many distractions that made it impossible to get a newsletter out.
We had two refrigerators go out on us in the course of one week. One unit has been
replaced and the other is on life support for a couple of months, so that problem seems to be
receding in the distance.
We had a hand in several fund raisers recently
for schools that were quite successful. We helped
Duniway Elementary raise over $100,000 which
will support their music, physical education,
librarian, and literacy programs. There were also
television appearances on
"Portland Now" and we have new
staff, so come in and say
"HI" to Gallagher who joined us in March and
our senior employee, Zach has been with us for over a year now.
Sorry to have been out of touch the past couple of months (no newsletter) but there have
been many distractions that made it impossible to get a newsletter out.
We had two refrigerators go out on us in the course of one week. One unit has been
replaced and the other is on life support for a couple of months, so that problem seems to be
receding in the distance.
We had a hand in several fund raisers recently
for schools that were quite successful. We helped
Duniway Elementary raise over $100,000 which
will support their music, physical education,
librarian, and literacy programs. There were also
television appearances on
"Portland Now" and we have new
staff, so come in and say
"HI" to Gallagher who joined us in March and
our senior employee, Zach has been with us for over a year now.
| On to cheese news, Its Spring and what is really good right now are the aged cheeses from last Spring/Summer and fresh chevre that has started to populate our case's. For those who claim not to like chevre and approach them with much trepidation, let us tell you that today's chevres are nothing like the chevres we were first introduced to, all chalky and goatey. Try a taste and you will be impressed. So, in honor of our rambunctious friends, we are having our next class on chevre from around the world, see the class announcement below. Until next time (which we promise won't be two months) thank you for your patronage and continued support. David, Colin, Zach, Gallagher Curds & Whey |
| Chevre from Around the World |
Our next class, celebrates the wonderful cheese from
these small little dynamos of milk production. We will
be tasting chevre from here in Oregon as well as
other United States products and imports. Paired with
Sanceres, Pouilly Fumes and other crisp flinty whites,
a great way to welcome Spring back to the Northwest.
As with our other classes, you don't really need dinner
before attending as you will have plenty to eat while
here!
these small little dynamos of milk production. We will
be tasting chevre from here in Oregon as well as
other United States products and imports. Paired with
Sanceres, Pouilly Fumes and other crisp flinty whites,
a great way to welcome Spring back to the Northwest.
As with our other classes, you don't really need dinner
before attending as you will have plenty to eat while
here!
| May 24th, 2008 at 7:00 p.m. Cost is $25 per person with a limit of 15 participants. Please call store to reserve with a credit card, 503-231-2877. (Cancellations up to 48 hrs before, store credit only) |
2 - 1/4 lb. wedges of cheese
1 - crusty baguette
1 - good bottle of wine
1 - 1/4 lb. gourmet salami
1 - crusty baguette
1 - good bottle of wine
1 - 1/4 lb. gourmet salami
| 12.50 - 18.00 2.75 15.00 - 20.00 4.00 3.00 - 4.00 |
| Indulge yourself in a Curds & Whey evening... |
| TOTAL $37.25 - $48.75 |
If you haven't tried the
Jamon Iberico from Spain
don't wait too long!
We have limited supply and
delivery of future orders
may be spotty.
(Unlike the rest of our
meats, we do sell this by the
individual slice!)
Jamon Iberico from Spain
don't wait too long!
We have limited supply and
delivery of future orders
may be spotty.
(Unlike the rest of our
meats, we do sell this by the
individual slice!)