brouhaha (broo·hä·hä) noun 1. Excited public interest, discussion, or the like, as the clamor attending some sensational event. 2. Hullabaloo.The Brouhaha

Summer’s in full swing, so stop in to round out your fair-weathered events. A potluck with good friends, a family picnic at Hickory Hill park, a

night of solo-sipping on your porch, or a finely crafted Manhattan paired with a cigar and bonfire under the stars… (I plan on all four of these events…) We’ve got all the fixings for a memorable summer! Cheers,

– Melissa Arp, Specialties Coordinator

Sensational Beer, Wine, Cheese, & Spirits at New Pioneer

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Pecorino Romano Reggiano may be “The King of Italian Cheeses,” but I prefer the saltier, more assertive Pecorino. It’s got that sharp tang that doesn’t get lost in a savory or spicy sauce. If you’re a fan of Manchego (Who isn’t?), then do yourself a favor and try the Pecorino. This sheep milk classic hails from Italy and is a super versatile flavor enhancer to all kinds of dishes. You can grate it over pasta or grilled asparagus, or shave it over a salad or grilled pizza. Pesto season is approaching, and this cheese is absolutely perfect when combined with vibrant green basil, spicy garlic, rich buttery olive oil, and pine nuts. It’s relatively inexpensive, and a little goes a long way because it’s so flavorful. With all that going for it, Pecorino Romano

has become a go-to cheese in my fridge.

– Miss Nik, New Pi Iowa City

Fentiman’s Ginger BeerBrewed with botanicals by a third generation family business in England, this is delightfully sweet with fiery spice. I love it on its own, or it’s even better mixed

with a bit of whiskey – great with Iowa-made Short’s Whiskey (made from local grain, locally distilled, and aged in barrels made from local oak for a delicious all-Iowa result!). For a really special cocktail, mix in a bit of Domaine Canton.

Simply delicious!

– Gretchen, New Pi Cedar Rapids

Cane and Fable Merlot 2013It was a treat to meet Andrew Jones, half of the winemaking team at Cane and Fable, when he was here representing his winery, Field Recordings. The other half of the team is Curt Schalchlin (owner/winemaker for Sans

Leige Winery – watch for his stuff to magically appear on New Pi shelves).

Their 2013 Merlot has classic Claret character: black tea, northland blueberries, and wet concrete. Its silky texture glides gracefully across the palate, leaving hints of sweet plums, warm cedar planks, and freshly ground spices – and, as the wine glides towards the finish, it leaves you grateful for friends and excited for the future. This is the kind of Merlot that will give jaded palates a much-needed jolt. I might add that this wine

is INSANELY FREAKING DELICIOUS.

– Tom, New Pi Coralville

Earth and Vine provisions California

Founded by Ron and Tressa Cooper in 1997, this small company produces award winning preserves, mustards, and vinaigrettes. They source many ingredients from sustainable farmers in the state of California, and their jams are produced in small batches, minimally processed and free of preservatives. We were blown away by their preserves. Pair their four flavors. (Peach Chipotle, Red Bell Pepper & Ancho Chili, Meyer Lemon & Pear, and Roma Tomato Chili) with a cheese and charcuterie plate, and a crusty baguette. The Red Bell Pepper Jam would be amazing on a pork chop off the grill, or spread onto a hamburger graced with Maytag Blue cheese. We are currently the only retailer in Iowa

to sell their wares!

– Melissa Arp, Specialties Coordinator

Red Bell Pepper and Cheese Torte 4 c. white Cheddar cheese, grated ½ large red onion, finely chopped ½ c. mayonnaise non-stick spray 7 oz. Earth & Vine Red Bell Pepper and Ancho Chili Jam 6” spring-form pan

Mix together cheese, onion, and mayonnaise. Spray spring-form pan with a non-stick spray. Spread cheese, onion, and mayo mixture into bottom of pan. Top with Red Pepper Jam. Refrigerate overnight. Place spring-form pan on serving dish and remove from pan just before serving. Serve with baguette slices or crackers.

Recipe courtesy of Earth and Vine

Clos De Los Siete Malbec 2011 Mendoza, Argentina

This is a wine with pedigree.

In 1998 the famous/infamous French oenologist Michel Rolland (forever vilified in the movie Mondovino) united 7 investors: Catherine Pere-Verge, owner of Chateau

Montivel at Pomerol; Laurent Dassault, owner at Saint-Emillion’s Chateau Dassault; Bertrand Otto, representative of la Compagnie Vinicole e Rothschild; and Bertrand Cuvelier. These Bordelais winegrowers, attracted by the possibility of planting without restrictions in an exceptional terrain, settled on the arid Valle de Uco at an altitude of 3,800 feet in the province of Mendoza, Argentina.

The winery, divided into seven Bodegas and named Clos de los Siete (Estate of the Seven), produces this luscious, full-bodied, balanced Malbec, blended

with traditional Bordeaux varietals.

– Mercedes, New Pi Coralville & Iowa City

Añejo Tequila Old-FashionedSpring and summer are all about tequila. As a whiskey drinker, I appreciate Añejo tequila (amber due to aging in oak). Why not try a twist on a classic: an Añejo Old Fashioned? You won’t find a better Añejo for the price than El Mayor.

– Melissa, Specialties Coordinator

1 sugar cube, or 1 t. simple syrup 3 dashes Cocktail Punk Smoked Orange Bitters club soda – we suggest Fever Tree or Q Club 2 oz. El Mayor Añejo Tequila

Place sugar cube in an old fashioned glass, wet it with bitters and a dash of club soda, and muddle. Fill glass with ice, add tequila, and top with club soda. Stir.

Finnegans: “Turning beer into food.” St. Paul, Minnesota

More a non-profit than a brewery, Finnegans beers are contract-brewed by the Summit Brewing Company and all of Finnegans’s profits (yes, 100% of them) go

towards alleviating hunger in local communities. How? Finnegans purchases fresh produce from local farms and donates it to local food pantries.

Finnegans produces two year-round beers: a light-bodied Blonde Ale and a medium-bodied Irish Amber. Both beers are crisp, refreshing, and widely appealing. This summer, enjoy a good beer and do

good in the process!

– Joseph, New Pi Cedar Rapids

Chicken Marsala Family Secret #21

2 whole boneless skinless chicken breasts (4 halves) 2/3 c. sliced mushrooms 1 c. all purpose flour, on a plate for dredging ¼ c. clarified butter (ghee) 2 small garlic cloves, mashed ¾ c. chicken broth ¼ c. Florio Sweet Marsala wine 1/8 c. dry white wine 1 T. finely chopped fresh parsley 1 T. butter (non-clarified)

Prepare chicken breasts: Remove the tenders (the long finger-like strips) from the breasts if they are present. Trim all fat and sinews and remove the thin membrane covering the breasts. Butterfly the breasts, starting from the plump lobe side. Press firmly with the palm of your hand to achieve uniform thickness, but do not pound with mallet.

Sauté chicken breasts: Place a 10” heavy bottomed sauté pan on high heat and add enough of the clarified butter to coat the bottom. When fat is hot enough to make a drop of water sizzle, immediately dredge the chicken breasts in the flour plate, shake off excess, and place in the pan. Add the mushrooms. Shake pan frequently to avoid sticking and cook until bottoms are golden brown. Flip breasts and reduce heat to medium. Add mashed garlic and immediately deglaze the pan with chicken broth (chicken broth should be at least ½” deep in the pan). Add the Marsala wine, dry white wine, and butter.

The finish: Cook until chicken is done to you liking. If all goes perfectly, the pan sauce will form at the same time the chicken and mushrooms are done. If the pan sauce has not yet come together, remove chicken and mushrooms from pan and place on warm plates, turn heat to high, and quickly reduce pan sauce until thickened.

To serve: Place mushrooms along plate rim, 2 breasts in the center, spoon pan sauce over both, and garnish with finely chopped parsley.

Recipe by Ray Zara, La Lama Mountain Ovens

Florio Sweet MarsalaYes, sweet! If you want to use what the Sicilians put in their Chicken Marsala, this is it! It’s also a pleasure to sip, with notes of caramel, toasted nuts, and dried apricots. Serving suggestions? Those playful flavors allow it to pair with some foods that are typically difficult to match with wine, like asparagus or artichokes. It should have a light chill (55°F), and it’s also great after dinner with salty cheeses and nuts.

If you do want to use it mainly for cooking, it’s perfect to have on hand for those dishes that need just a few ounces at a time. To temper the sweetness when making Chicken, Beef, or Mushroom Marsala, use equal parts Florio and a dry white wine in your sauce. It’s fortified (dosed with brandy or neutral grape spirits), so it keeps

for months in a cool, dark cupboard.

– Miss Nik, New Pi Iowa City

Cocktail Punk BittersColorado

Founded by Ray Snead in 2012, Cocktail Punk bitters are gaining a cult following with mixologists all over the country. Made in small batches with seasonal, often hand-harvested ingredients, these bitters will take your cocktails up a notch!

We brought in four flavors to round out our set of handcrafted, artisanal bitters: Aromatic (made in the style of Angostura), Smoked Orange (cold smoked in alderwood), Pastiche (an anise profile, sure to boost your next Sazerac), and Alpino (which will stand up to any bitter cocktail featuring an Amaro, such as a Negroni).

P.S. You won’t find these bitters anywhere else in Iowa; they’re exclusive to us!

– Melissa, Specialties Coordinator

Rogue’s Dead Guy AleI’d like to believe that we all remember our initial craft beer experience – my first was a Dead Guy. This was the 90s and “beer” meant watery-domestic Busch-Light (my peers’ go-to), as long as it was cold enough you could get it down before your taste buds became aware of what was happening, I suppose it wasn’t that bad... But enter Dead Guy Ale: a real beer with real flavor. It was a great introduction to words like “malt” and “hops,” and it’s still a great beer all these years later. It drinks a bit like a Bock-meets-Pale-Ale and it’d pair well with smoky BBQ and spicy fare. This hearty classic

still holds its own.

– Miss Nik, New Pi Iowa City

Punt e MesI love this Italian vermouth. Its name translates to “point and a half,” suggesting its flavor profile: one part sweetness and one half part bitterness. Held up to the light, the Punt e Mes has a rich ruby color. At first taste it has a spicy sweetness, followed by bitter orange notes and lingering raisin and cranberry flavors with cinnamon and baking spices. Substitute it in any cocktail in place of a Rosso/Rouge/Sweet Vermouth, or enjoy it on its own.

– Kathleen, New Pi Iowa City

Backpocket Brewing Company’s Cane Blade Coralville, Iowa

The first of Backpocket’s new Storied Series, Cane Blade is a delicious Double-IPA – but for those tired of being hit over the head with hops, don’t let that “double” put you off. Cane Blade is a very well-balanced Midwestern-style DIPA: full-flavored and easy drinking (it was a huge hit at my wedding when it first debuted in kegs two years ago!). Pick up a four-

pack while you can – this great beer won’t be around for very long.

– Joseph, New Pi Cedar Rapids

Nettle Meadow Kunik Available only at New Pi Iowa City

This magical pillow of triple crème mixed-milk cheese comes from the southern Adirondack Mountains. Made from tangy goat milk and rich Jersey cow cream, Nettle Meadow Farm’s Kunik is seriously delicious. Taste it by itself for the tartness of the goat milk and the characteristic earthy mushroom notes of the Jersey cream to come through, but pair it with a grassy Sauvignon Blanc or a fresh French Rosé and know heaven. We’re lucky enough to have the Kunik in 12-oz “buttons,” the perfect size

to share with people who love cheese as much as you do.

– Kathleen, New Pi Iowa City

22 S. Van Buren St., Iowa City, IA 52240 • (319) 338-9441 | 1101 2nd St., Coralville, IA 52241 • (319) 358-5513 3338 Center Point Rd. NE, Cedar Rapids, IA 52402 • (319) 365-2632

• open daily 7am–10pmwww.newpi.coop

Rogue Ales Public House