The Fresh Blog
Summer, Sweet Summer
Wisconsin is telling us it is time to get the grill out and enjoy the severe yet wonderful lack of snow we have to look forward to. As most of our customers notice from what resides in my deli case, I have a grill in my kitchen. I grill salmon, chicken, ribs, brisket, tempeh, asparagus, green beans, fruit, vegetables, and just about anything I can get my hands on. Grilling gives you another layer of flavor to appreciate in food beyond the usual barrage of seasonings, marinades, and spices. Salmon is just more special to me with those beautiful diamond grill marks.
Some awesome items soon to appear in the deli island are live soft shell crabs. (Learn how to clean soft shell crabs!)
In the restaurant world, chefs look forward to this special time of year around late spring when soft shells bust into the market. Generally, they are available only with large amounts of lead time and pre-ordering. We will have them available as long as we can get them.
Copper River salmon season was recently open for a very short 12 hours, making them a little harder to get, but we expect to have them available by the end of this week.
Cheese Chatter
When I was on the west coast, something my friends and I enjoyed was the abundant events of wine and cheese tasting. So I decided to take advantage of the Friday night scene at Fresh Madison Market and do one of my own. It is free of charge; just walk in and come find me this Friday, May 21st, between 5:30pm and 6:30pm, by my cheese case and deli. Please remember that if you are going to sample wines I need to check your ID. I have a wheel of Comte Gruyere, a wheel of Rogue River Bleu, and a crate of Barber’s 1833 Vintage Cheddar that I have been dying to tear into—and I think this Friday night is the night. Try the Gruyere with some sexy bright white wines, and maybe even a Port or bossy Malbec with the Bleu and Cheddar.
Hope to see you there!
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