VOLUME 2 - FEBRUARY 2015

A MONTHLY GUIDE FOR YOUR NEXT FOOD ADVENTURE

Culinary PioneerTHE

THIS MONTH:

OUR FOOD

What We’re Obsessed With This MonthWe’re digging into the foods we’re downright obsessed with.

DI BRUNO BROS. — THE CULINARY PIONEER FEBRUARY 2015

Sweet, spicy, and everything nicey.Holy Mole [mo-lay], a chocolate salami! (Gasp.) From the Batali family’s salumeria in Seattle, we’re over the moon about Mole Salami. With touches of cinnamon, chipotle, and ancho peppers, this award-winning “meatovation” is sweet, savory, and spicy all at once. You’ve seriously got to try this.

PAIRING SUGGESTION: Break out a blue cheese like Stichelton for an after-dinner, spiced-up version of cheese and chocolate.PAIRING SUGGESTION BY HUNTER F. Merchandising Analyst, Certified Cheese Professional, Overall Cultured Chap

THE CHEESE

THE MEAT

How do I love thee? Let me count the ways: I love thee purely; nutty, sweet, complex, Your intricacies leave me in a daze, Where butterscotch-salt flavor intersects. I love thee for the brightness of thine hue, A sunset caramel to catch my eye; O master-crafted Dutchman! Ode to you! Across the room your golden glow I spy. How do I pair thee? Simple task, no doubt; With pretzel crisp, liqueur-filled chocolate, A deep red wine or hearty coffee stout, Or TV show! Or classic Vonnegut! I love thee past obsession, Tasty Thing, And truly, Dear, on it I’d put a ring.

“Behind the scenes at any cheese counter, there are rockstars – cheeses with fan clubs, particularly among the staff. I’m talking about cheeses that inspire tattoos, baby names, pilgrimages, and the like. This is one of those cheeses.” - Tenaya Darlington, a.k.a. Madame Fromage

AN ODE TO L AMUSE FROM DI BRUNO BROS.

KEEP IT SIMPLE AND CRISPBe gone, cracker. Goodbye, baguette. We’ve found a new vessel for the things that we love. Our snacking just went back to basics with these light-as-air beauties, naturally gluten-free and antioxidant-rich. They are the apple of our eye, our one true pear. Now orange you glad we discovered Simple & Crisp?

A WHITE WHALE WORTH HUNTING!Take one part White Whale mixer, made in small batches with exotic juices and garden-fresh herbs. One part whatever booze you want. And, a thousand parts we want to drink this stuff all the time.

Your apartment is now your own personal cocktail bar. Skewer a fancy garnish like blackberries or Amarena cherries and bottoms up!

DI BRUNO BROS. — THE CULINARY PIONEER FEBRUARY 2015

Here’s a few tips on how you can make your date night more delicious. We think you love birds deserve it.

THE CONVERSATION STARTER: DREAMY PAIRING PERFECTION

Prosciutto di Parma and Burrata! Plus, add on your favorite Petrossian caviar for a bang. It’s MAGIC. Fold a thin, long piece of prosciutto in half, spoon crema and chopped burrata, and top with caviar. Drizzle with a little EVOO, and serve on a warm crostini. Now, close your eyes, and taste what true food matchmaking feels like.

THE PERFECT INTRODUCTION: FOR YOUR SERIOUS CHOCOLATE LOVER

Chocolates come in all shapes and sizes from all over the world, but we fell fast for this beautiful bite of Italian tradition from Guido Gobino. Their Giandujotto is handcrafted using only Piedmont hazelnuts (the world’s best) and responsibly-sourced cacao. There are no substitutes for these exquisitely delicate treats.

THE SERIOUS ROMANCE: A FULL COURSE MEAL FOR TWO (YOU CAN EAT IN YOUR PJS)

Swing by our prepared foods counter to pick and choose whatever your heart desires, or let our chefs build a beautiful meal for two. We’re talking cheese plates, burrata and prosciutto salads, pasta made for sharing, entrees for everyone, and a smile-inducing chocolate dessert. To view our fully catered Valentine’s Day Dinner, visit dibruno.com/catering

THE SNACK THE CULINARY DISCOVERY

Thanks to everyone for sharing your traditions with us as we celebrated our 75th Anniversary this past year! Our grand prize winner of a $1,000 shopping spree is Caitlin (@chasingutley).

Stay tuned to our social media pages for footage from our Holiday Contest Winner’s Shopping Spree in February!

The 2015 Good Food Award winners are here! What makes a product a “Good Food”, you say? It celebrates the kind of food we all want to eat; tasty, authentic, and responsibly- produced. As a founding member of the Good Food Awards over 5 years ago, we are proud to carry these small batch products and do our part to empower other culinary pioneers.

So, keep an eye out for The Good Food Awards seal... You’ll know you’re eating something exceptionally delicious that also supports sustainability and social good.

Hunter F. and Emil R. with Smoking Goose Charcuterie Owner Chris E.

THE 2015 GOOD FOOD AWARDS

C H E E S E n e w s

An oyster that could change your life?

Get ready. Grab a partner and crack ‘em

open, add a splash of red wine vinegar,

bring the WOW along with some heat with

Chili Caviaroli spheres, and throw in some

diced bacon for good measure. Aw, shucks.

☑ Seasonal oysters of choice

☑ Chili Caviaroli (to taste)

☑ Red wine vinegar (to taste)

☑ Diced bacon (we suggest Benton’s Smoked Bacon)

CONTEST WINNER!

CHAT CHEESE WITH US! @DiBrunoBros

#thecheeselife

A MONTHLY GUIDE FOR YOUR NEXT FOOD ADVENTURE

Culinary Pioneer

Ask Eric the Fishmonger at our Rittenhouse location for his oyster picks!

AND GOOD FOOD!

Heavenly Oyster Pairing

Created by Certified Cheese Professional Leslie U.

DISCOVER ALL OF OUR DELICIOUS LOCATIONS: THE ITALIAN MARKET • RITTENHOUSE • THE FRANKLIN • THE COMCAST CENTER • ARDMORE FARMERS MARKET CATERING: FULL SERVICE & DROP-OFF • DIBRUNO.COM