My Final "Curds"

VBC's Cremont - a new favorite

Wow! Where did October go?? I feel like it was just yesterday that my brother and I got back from our Montreal “cheese-xcursion” and couldn’t wait to celebrate the First Annual American Cheese Month with all of you.

To be honest, probably like many of you, we didn’t know what to expect. How would you all respond to an entire month just about American cheese? Would you embrace (and taste!) over thirty new cheeses? Would you participate in over twenty events? Well guess what? You embraced, tasted and participated your ways into cheese history with us!

All across the nation, cheese stores are reporting overwhelming interest from their fan bases, too, for an entire month devoted to American cheese. That’s incredibly cool! Look how much support we showed for all the small farmers out there who take immense pride and care in what they provide for our tables. I can’t believe how many incredible cheeses I tasted in a one-month period. Cheeses that I might have never tasted for months if it weren't for a whole month dedicated to American cheese. 
Some of my favorite finds were Robinson Farm’s Tekenink Tomme, Blue Ledge Farms Lake’s Edge and Rogue River Blue, just to name a few; some of your favorites, judging by the amount we sold: Beehive Cheese Co Promontory, Jasper Hill’s Harbison and Vermont Butter and Cheese Creamery Cremont (excellent choices we might add!) Come find me at the cheese counter and I’d love to share these with you, along with some of my other favorites (yes, I know - I have a lot of favorites)! And don’t forget about our Fall Food and Wine Festival on Saturday, where you taste most of these, along with some others.

So what’s going to happen now that October is coming to a close? Well, we still have Allison Hooper’s visit to look forward to—you’ll actually get to make cheese with a legend! (Our events page has all the details. Call and sign up now before it fills up - this is a class you don't want to miss!) You'll also notice a slight transition at the cheese counter. We’ll certainly hold on to some of this month’s big hits, but we’ll have to phase out some others to make room for our incoming shipments of French and Italian classics. We’re talking goat cheeses hand-wrapped in cabbage leaves, real muenster…our new shipments are cheese that are made in the old-world style of century-old recipes. Truly beautiful cheeses that are equally delicious. I can’t wait.

Who knows what else could happen at the cheese counter! We’re Shubie’s—we change a lot. One thing that will never change, though, is our passion for finding good food and wine that makes you happy. We really mean it. It’s not like we expect all of you to like every single thing we share with you, but I hope—we hope, that you will at least try it with us. And if you have something you think we will love, share it with us! Maybe you’ve just had the most incredible maple syrup of your life, or you just saw the coolest kitchen gadget, or drank the best syrah last night. We want to know! Maybe we’ll love it just as much and add it our shelves—we’re always looking for the next big hit.

Thank you for making my October so great!
Your Foodie Friend,

Dougy

Refrigerator Real Estate Boom

Don't they look happy together?

With the absence of hotter days and nights, so comes the absence (at least in my fridge) of bottles of summer's whites and rosés, and more room for beer.

Some of you might be saying, “But, Dougy, I thought you were my tequila guy!” Don’t worry, I still am. But there’s been such an incredible “beer-evolution” over the last few years that it’s hard not to be tempted by the many local offerings, especially during Oktoberfest! It seems like every restaurant and bar now offers at least one seasonal beer this time of year, and regularly offers craft and local beers on the menu.

Lake's Edge and IPAs go great together

I never have to make room in my fridge for cheese, however. Did you think I forgot about American Cheese Month? It’s not a secret that wine and cheese can make magic when paired together well, but with certain cheese, I’d dare to say that beer is the better friend. Let’s look at craft beers and artisan cheeses, for example. Both highlight an industry that is propelled forward by enthusiasts putting their own twists on old-world, rustic traditions. What’s more, the public has embraced both and is making a conscious effort to support both movements.

When pairing cheese and beer, always put your own preferences first (a good rule in general!) I’ve said it before: have fun! Food is fun and not an exact science. Seriously, let us know on Facebook or Twitter or email me (dougy@shubies.com) if you think you found a great match. Chances are, you’re right and others are missing out!

But until you get some time to play mad scientist, here are some of our suggestions.

Wolaver’s Organic Oatmeal Stout with Cabot Clothbound Cheddar
The delicate balance of sharpness, slight nuttiness and candied sweetness stands up great against the complex flavors and nuttiness of big dark ales.

Notch Session Pils with Hudson Valley Sheep’s Milk Camembert
The boys up in Ipswich provide a proper salute for the traditional Czech brew. Notch Session Pils has a nice crispness with herbal notes and pleasant hoppiness that, when partnered with the near uber-butteryness of the New York delight, creates a satisfying Fall duo.

Ipswich India Pale Ale with Blue Ledge Farm Lake’s Edge
IPAs typically are pretty hoppy, and the bright tanginess and crumbly smooth paste of this cheese are so good together. And that line in the middle (see the picture above) is ash, not blue, so blue cheese haters join us! Have your cake and drink some IPA, too!

Pretty Things St. Botolph’s Town Brown Ale with Springbrook Farm Raclette
The mild, sweet and slightly sour Vermont beauty is perfect for the silky texture and rich malty flavors of this brown ale.

Behold the power of beer and cheese! Cheers!

Your Foodie Friend,

Dougy

19 Caps, 1 Cork

"Look at this - 20 wines, just one cork!"

That's what George said just before our Australian wine tasting on Saturday. Normally when we host a tasting, regardless of where the wines come from, we end up with dozens of corks strewn across the tables. Australians have embraced the use of screw-cap enclosures for a long time, much more so than wine makers in other countries, but this was really striking - just one cork! One!

So many screw-caps!

What's the reason for this? And are screw-caps better?

There are a few reasons, but the most important one, and the best argument for switching to screw-caps, is cork taint. All cork is sterilized before being used, but the sterilization process is imperfect. About 3% to 5% of all corks remain contaminated with a chemical compound known as TCA - it is harmless to humans, but ruins the wine. If your wine is "corked" - contaminated by TCA - it will either smell like nothing at all (if it is very mildly contaminated), or like a damp, moldy basement or wet socks. It's not pleasant, and it can happen to any wine with a cork enclosure - whether it's your $8 bottle of Pinot Grigio or your $200 bottle of Bordeaux. No wine is safe.

Unless you use a screw-cap, that is. Screw-caps completely side-step this issue. They provide a perfect seal to every bottle, every time. And don't believe the myth that only cheap wines come in screw-caps. John Duval, one of the great wine makers of the world, makes absolutely stunning wines in Australia's Barossa Valley, and all but one of his wines come in screw-caps.

The lone cork.

Screw-caps do have two main disadvantages, though. I once spoke to a French wine maker considering making the switch from cork to screw-cap. He told me that he had been experimenting with screw-caps for years, including aging them long-term in his cellars. He found that there were no flavor differences between wines sealed with corks and screw-caps until they'd been aged for about 8 years or so, after which point the cork-sealed wines started to perform better. So if you're planning on aging your wine long-term, cork is probably the way to go. (I'll be putting a couple bottles of John Duval's screw-capped wines in my cellar - you can read about one of them here. When I open them up in 10 years, I'll let you know how they do!)

The other disadvantage is probably the one most people are concerned with - no "pop!" A lot of people enjoy the ceremony of using a cork screw to pop open a bottle of wine, and they miss that when they drink a screw-capped wine.

The conclusion? I'm a fan - I'd much rather give up the cork popping ceremony for a guarantee that my wine won't have any defects, and almost all of the wine I buy is wine I plan on drinking within in the next six months, so cellaring isn't an issue. I've been pleased to see more and more of our customers coming around to screw-caps, too - I know some people will always want to see a cork in their bottle, but I encourage you all to at least give screw-caps a chance!

Here's to you, Summer 2011!

Growing up, this was always my favorite time of year. The sun is still out past seven, the nights are slightly cooler and everyone is just relaxed and enjoying summer.

I’ve lived in Boston’s Bay Village since April 2010, but somehow for the last two summers I’ve probably spent more time in Marblehead than in Boston. Yes, summer in Boston is a lot of fun, but there’s something about a Marblehead summer that is just so…so…summer.

I can’t imagine summer without Marblehead. I love walking around town at night when you can still smell the smoke of the cooling coals after a cookout. I love leaving work at night and smelling the ocean. I love walking down to Five Corners Kitchen (next summer, I’ll love walking down all summer, not just part of summer), Caffe Italia or Maddie’s (if it’s been a really long day!) and meeting up with friends. I love hearing the clinks of the glasses as people sip and savor long into the night. Sitting near the harbor and listening to the boats rock back and forth with the waves and occasional bell ring or creak of the dock makes a spectacular summer soundtrack.

I love how fruits and veggies just seem tastier and better. Didn’t each tomato just seem better than the previous one? And what’s a tomato without a little fresh mozz or burrata! I’d rather not think of how many pounds of cheese I consumed this summer. Summer 2011 was definitely the Summer of Cheese for me, but I’m not complaining. Montreal renewed my passion for cheese and, in general, food, and I am so excited to share it with you (get ready for October—it’s the first American Cheese Month—more details as we get closer).

I love the sweet smell of ice cream, but I might love the hints of vanilla from a freshly prepared waffle cone even more (enjoyed a little less this summer sans Terry’s). For me, though, the quintessential summer scent is the char of roasted marshmallows.

But growing up, this was also my least favorite time of year. The new school year is right around the corner, which means back to school shopping trips, homework and overloaded schedules.

Push those last thoughts to the side though! We know that we can’t make summer longer, but we have a lot coming up for you to look forward to. Chef Lynne is working on her broths for our Asian Noodle Soups, her roasted vegetable terrine with basil and parmesan is already back in the case, and mac ‘n cheese hopefully will follow it shortly.

Time to say goodbye to the rosés, although we highly recommend storing a bottle or two for summertime flashback when the weather starts to get to you. BZ will be back at the end of the month for an Australian wine tasting that you won’t want to miss.

I am so excited for American Cheese Month in October! My brother and I are busy now planning out the month for you. It will be a month where we celebrate great American cheeses and the people who make them. We already have confirmation that Jasper Hill Farms and Peter Mohn of Vermont Farmstead Cheese Co (a Marbleheader!) will be making guest appearances, with more to be announced soon. This all leads up to our annual Fall Food and Wine Festival on October 29 (you should all mark this on your calendars now!)

I really hope that all of you had a great summer and had some good food and wine along the way. Thank you to all of you who made my Marblehead summer so great. As I’ve gotten older, I’ve enjoyed each summer more and more. But I can’t wait to see what fall has in store for us this year!

Your Foodie Friend,

Dougy

Vivacious Vinegars

When it comes to vinegar, I have to admit, I'm a fanatic—I LOVE them! There’s something addictively sweet and tart to them the totally changes the flavors of everything from salads to desserts.

Vinegar—the word comes from the French “vin aigre,” meaning sour wine—teases us with the intense pungency. Vinegar has been around for as long as we’ve known wine, and is fermented juice that can be obtained from almost any plant, including rice, grain and fruit. I love the way vinegars can totally change the chemistry of a dish and make you go “wow!” Vinegars deserve their fifteen minutes in the spotlight, too! Here are a few of my current favorites.

Fini Balsamic Vinegar: Aged for about twelve months in small barrels, Fini is a superb balsamic for under $20. A rich, dark, intensely flavorful vinegar that is perfect to drizzle over strawberries.

Katz & Co. Sparkling Wine Vinegar: I couldn’t wait to bring this one home! Crisp with a pleasant acidity, a very clean tasting and full-bodied vinegar, yet has a wonderful softness to it. We carry five other vinegars from Katz & Co. and I am amazed at the quality of each one. Great vinegars for under $15.

Balsamo di Mela—Apple Balsamic Vinegar: Yes, this vinegar is actually made from fermented apples!  Balsamo di Mela is aged for five years and adds a light and satisfying sweetness to a variety of dishes. Perfect for raw or grilled veggies, roasted meats, fresh fruits and a must for cheese!

When it comes to food, I usually think more is better (my dad says I get that from my mom’s side of the fam—thanks Mom!) That’s why I typically have two or three oils and vinegars open in my kitchen at any given time. Both last a while and it’s so fun to play with the different varieties and combinations. That’s the best way for me to find out about new products to share with you.

Whenever I help out a customer pick out an oil, vinegar or cheese, I usually wind up saying “here’s one of my favorites” a few times throughout the same conversation. And a lot of you have called me out on having more than one favorite! But I can’t help it—I just love our selection so much I can’t limit myself to one (you try picking one favorite out of fifty flavors of ice cream!)

And it’s the truth when I say, “this is one of my favorites.” When I’m home, whatever vinegar I use changes nightly depending on what I’m in the mood for. Maybe I want the lightness and creaminess of a white balsamic tonight, but tomorrow I could go for intensity of a real balsamic. And that’s what I think makes food so fun—it’s forever changing and evolving with your palate leading the way.

Try something new. Don’t be scared when we offer you a taste of something. We are giving you a taste because we want to share the experience with you. I love seeing someone try something new for the first time and seeing their eyes light up with fascination and going “what was that! I want more!” Is there a cheese that you have been eyeing for a while? Or ever want to taste a Greek kalamata olive next to an Italian cerignola olive? And what the heck is the difference between a toscano and a nostrano salami? Just ask for a taste!

I only know what I like. But I always love finding out what you love.

Your foodie friend,
Dougy

Chowin' down for you!

Well, we did it! We made it through one of the most grueling cheesy experiences of the year for anybody in the cheese world. 

We endured goat, cow and sheep, stinky and wash-rind, cheddars, goudas and farmsteads, smoked and flavored, good and not so good and then there were the crème de la crème. Some of you might say, “Grueling! That sounds cheese-tastic!!” I’m not saying I didn’t enjoy the cheese, but I am saying that there was a TON of cheese. 1,686 different cheeses, to be precise (no, we didn't try all of them, though it felt that way sometimes). Starting your day with cheese (we’re talking a cheese plate in the morning), cheese seminars with tastings throughout the day - there was even cheese in the “break room." This weekend certainly wasn't a a stinker, but it was no slice of brie, either. 

How is my brother still smiling
after eating all that cheese?

The point is, most of us attending, whether retailer, cheesemonger, cheesemaker, distributor or even enthusiasts (yes, my cheese-loving friends, you could go, too, if you want to - next year is in Raleigh - mark your calendars!) are full of cheese by the end of the day. The funny part is, Bill and I would both go to bed saying, “I won’t need breakfast in the morning,” and we’d both wake really hungry!

Anyway, if you want to see a list of all the winners from this year's competition, go here. If you want to hear about our own festival favorites, read on...

What Found Us…
Westfield Farms Chocolate Capri Goat Log, Hubbardston, MA: My first reaction: “What the...?” but upon further investigation, I could totally eat a whole log. This one might not be for all of you, I loved it. Think it would be perfect with a slice of strawberry.
 
Bleating Heart Sonoma Toma, Sonoma Country, CA: A real great balance of earthy notes with a buttery and smooth texture. One problem: limited milk supply = limited cheese production.

Hahn’s End Petit Poulet, Phippsburg, ME: Hahn’s End had two of our favorites (Olde Shiretowne is the other), but Petit Poulet stood out. A soft cow’s milk with a bloomy rind and layer of ash, we’re definitely going to try to track this one down. Winner: 3rd place, cow’s milk.

What was left of this year's winner after
an hour or so

What We Found (Again)…
Rogue River Creamery Rogue River Blue, Central Point, OR: A picture says a thousand words! Everybody wanted a taste of this year's Best in Show (officially the Best Cheese in the Country!) For those of you who didn’t get a chance to taste it when we had it in last year, watch out for its comeback. A great cheese that totally deserves to win it all (and Rogue River Creamery owner David Gremmels is an incredibly nice guy - very happy for him and all the folks at RRC!) Winner: 1st place for blue cheese with rind, and Best in Show.

VBC Cremont, Webserville, VT: One of my personal favorites since it came out last year. Rich, luscious and earthy…totally awesome. Winner: 2nd place, mixed milks.




Cowgirl Creamery Mt. Tam, Petaluma, CA: The cowboys will play, but the cowgirls will…make really good cheese!! Buttery and creamy, we’ve always loved Cowgirl cheeses and want them back in the store. Ask for a taste when you see them. Winner: 2nd place original recipe, cow’s milk.

Cyrpess Grove Humboldt Fog, Arcata, CA: We’ve loved Humboldt Fog for years, and many of you have, too. Creamy, tangy, but slightly crumbly. Winner: 3rd place original recipe, goat’s milk.

Notice someone missing? Jasper Hill!! We were a little shocked/disappointed to see the American cheese innovators absent from the official winner list, but we still think Constant Bliss and Moses Sleeper are some of the best American cheeses out there, and we simply can't wait for for their new cheese, Harbison, to show up at our cheese counter (we got a sneak peak, and it was sooooooo good!) Keep on churning that wheel!

Your foodie friend,
Dougy

What a pair

American Cheese Society Cheese Conference, Day 3:


Bill and I did make quite the pair this year in Montreal, if we may say so ourselves, but I'm not talking about ourselves.

Yes, we did just attend the American Cheese Society’s Festival of Cheese tonight, where 1,686 cheeses were on display (yes, you read that right: 1,686) and we took cheese seminars and ate cheese all week, but fortunately the ACS likes to share the spotlight.

We’re talking pâtés, chutneys, preserves, pickled veggies, crackers, and even chocolate. It is important to have standout cheeses on your cheese plate, of course, but having the right accompaniments (an aspect that is often overlooked) should be just as important. Pairings take two separate eating experiences and combine them into a single, elevated eating experience. Here are some of the highlights from tonight:

Maybe the easiest and most often way of pairing cheese is going the jam root. But which jam is right for you? Carol and Debbie became big fans of Schoolhouse Kitchen ever since they tasted the line in D.C. at the food show. And Bill and I were so happy to see Wendy, one of the owners, tonight displaying the line. Bill and I tasted at the table separately and, without discussing at all, we both instantly fell for the Rhubarb Raspberry Thyme spread (how's that for a brother-brother connection). The subtle rhubarb tang mixed with the bright sweetness of raspberry is gently touched with thyme. I could definitely see pairing with Jasper Hill’s Moses Sleeper or an Italian Robiola. Or with Batch Vanilla ice cream! Breakfast at midnight anyone? (Remember: it’s about the cheese! Do not smother the cheese! A little goes a long way. I want to still know that I’m eating fromage.)
 

I was so glad to see Rick’s Picks because a) I think they have killer pickles, and b) they saved me. Yes, I was saved by pickles. After tasting dozens of cheeses at a time, it was the perfect break. But Rick’s Picks aren’t ordinary pickles. Their aromatic Phat Beets have hints of rosemary, ginger and lemon and are a must for a fresh chevere like Capricho de Cabra. I tried the Smokra—pickled okra with paprika. I think Jina, the pickle princess, was ready to cut me off. I just couldn’t stop! I can’t wait to put these on my next sandwich or for an easy app, wrap them in prosciutto. And seriously, the Handy Corn relish I was eating by the spoonfuls. An ever so slightly kick from aji peppers, the relish is awesome as a salsa and is a perfect match for Parrano gouda or Black Diamond Cheddar. We don’t have the whole line yet, but keep your eyes out for it.

 

And we were thrilled to see our neighbors from Sommerville—Taza Chocolate! Chocolate and cheese? Believe it! I think the nuttiness of Aged Mahon would be perfect with Salted Almond Mexicano or taking La Tur with Taza 70% Stone Ground Chocolate. I know Bill and I both can’t wait to get back and test out more duos.

We'll write more about our cheese favorites soon (after all, this was a cheese conference), but next time you pick up your favorite cheese, ask yourself, “What will make this even better?” Or you can just ask us!

Your foodie friend,
Dougy

What does a room full of 1,686 cheeses look like? Something like this.

To market, to market (a really big market!)

American Cheese Society Cheese Conference, Day 2:

What a nice day we had today! After an intense day of seminars and cheese eating yesterday, Bill and I decided to take the morning and explore the Jean Talon Market—one of Montreal’s largest public markets.

Since 1993, the Jean Talon Market and the other public markets throughout the city, have given the people of Montreal the freshest produce and best products. Within minutes of arriving, it is clear that the markets are a vital part of the community. To be clear, this is not like the farmer’s markets we are accustomed to (I've posted some pictures below). The bulk of the market is made up of fruit stands, but there is fresh fish (including lobsters), meats, candles and soaps, cheese, baked goods, there are also actual storefronts within the market and around the perimeter.

The aromas are incredible all throughout the market, and for me, one of the most memorable parts (maybe I was more aware of the scents from the class yesterday). We first entered and the intense smell of fresh fish attacks you, but in a good way. That fresh, briny, ocean smell that some find too much, I find reminds me of Marblehead Harbor. There was even an oyster stand where you could actually try the oysters before you bring them home (most stands were very generous with there samples; only making the experience better). Five or six stands down and a new aroma overtakes you. This time of lavender and an overall sense of relaxation as the scents of hand-dipped candles and huge blocks of handcrafted soaps of all shapes and colors take over.

I was only in the lavender world for a few minutes before my nose got distracted with a familiar smell. The smell of fresh squeezed orange juice, which brought me back to days spent at my grandparent’s in Florida when I was younger, where they'd spoil the grandchildren with fresh squeezed OJ in the morning. It didn’t take long to track it down and discovered “Mangue et Melon”—a juice/smoothie bar. Needless to say, I got a smoothie.

Feeling refreshed and enjoying the live street music of guitars and accordions (who knew accordions could be so enjoyable? It really was one of the first times I actually felt like I was in a different country) we stumbled upon a mushroom/specialty herb stand. We sampled what was described to us as epinard de mer and persil de mer (ocean spinach and ocean parsley)—big, green luscious leaves with an ever so slightly salty taste. I could definitely see Chef Lynne having some fun with this!

The amount of fresh fruit and veggies is incredible and is definitely the prominent smell…the smell of the summer. Fresh berries, fresh tomatoes, melons, corn and more all blend into this one super scent that makes it really hard to resist buying one of everything!

Thanks Montreal for a truly nose-worthy experience!

Your foodie friend,
Dougy

Time to digest

American Cheese Society Cheese Conference Day 1:

Didn’t think it could happen, but we already need a break from cheese. Don’t worry, only for a couple of hours!
We just went to “Meet the Cheesemakers” where there must have been close to a hundred cheeses to taste (the Festival of Cheese on Saturday will have over 1,000 cheeses to taste, to put that into perspective). By far, our personal favorite was the newest creamy sensation from the Cellars at Jasper Hills. Not available yet, but Mateo (the co-founder) said it should be available very soon. We told him to hurry up!

Another standout is from the new Vermont Farmstead Cheese Company. VFC is a community-owned dairy and cheese-making operation where each cow is a member of the community. Peter Mohn (of Grafton Cheese Co. fame, and a Marbleheader) and his team created Lillé—an ancestor to brie. Lillé is delicious and oh so spreadable with a rich, creamy body and nutty notes. Pears and apples would be the perfect match.

We also tried a European style cultured cottage cheese that was fresh and incredibly delightful. Made by a young cheesemaking duo whose motto is “nourish the land that nourishes us all.” Unfortunately, they are located in Indiana and do not have an East coast distributor, yet, but we’ll keep you posted.
 
Earlier today, we partook in a really interesting seminar, “Identifying Flavors,” where we got a direct experience of key cheese-specific flavors and aromas with the help of an expert in sensory evaluation. Did you know that as children we have 10,000 tastebuds, and only 4,000 as adults? BUT studies have proven that getting older is NOT an excuse for claiming you do not taste as much as you did when you were younger. And we learned that chewing releases molecules that help you smell. You really need to chew your food 7-15 times to get the full effect!

Ok, well we’re off to explore the city and get dinner (told you we just needed a little break)—so much to see and so much to eat!
-Doug and Bill

The "F" Word

I love how our food is cooked with creativity, passion and flavor… lots of it! Food is that link that we all have in common. Our bodies require us to stop, eat and enjoy some type of nourishment each day at least once.

I have learned so much and experienced so many flavors because of our secret ingredient—Chef Lynne. Her flavors expand our minds and open us up to new possibilities. Whether I’m biting into a warm, hand-crafted turkey BLT with lemon mayo and applewood-smoked bacon, or savoring the Korean BBQ shortribs, or simply snacking on a grilled focaccia with our house-infused tomato oil, mozzarella and house-roasted tomatoes, I just LOVE flavor!

Chef does not really like an audience watching as she cooks, but I can’t help my temptation to peek in! The smell of all the spices and fresh herbs in the kitchen are so enticing. I haven’t even heard of many of the spices! Our food is flavorful because our ingredients are simply fresh and simply delicious—the best the markets have. We talk daily with our produce, fish and meat supplier to find out what’s new and what tastes good.

Personally, I’m always amazed that even just a little sea salt can totally change the dynamics of a dish. I love Camargue Fleur de Sel—a tossed into a salad, finishing off a Caprese salad, or even in popcorn—it actually makes a difference. I’m a big supporter of using a good quality olive oil. Yes, some are pricey, but I think they're worth it. I don’t know of anyone who has ever come back after spending an extra $10 bucks on a better quality oil and said they wanted their money back. I usually have two or three bottles open at time at home. I use the Italian Frantoia for everyday purposes like salads, and save the good stuff for finishing touches (a.k.a. where the oil is a star component). I love Katz & Co Organic EVOO or our newest addition, the Spanish Olivar de la Luna. Come find me, I’ll help you find the perfect one!

And then there’s the cheese! Maybe my first real love. I think it’s incredible that so much flavor can be packed into such a small thing. Take the VBC Cremont—think of it as a cross between an Italian robiola and a French soft-ripened goat. It truly is one of my favorites—I only wish it was acceptable to down it in two bites (you try resisting it!) Or how about the classic rustic and barn-yardy French St. Marcellin. I love going into our walk-in after a cheese shipment—you can practically smell the flavor.

Sometimes I think I would be totally happy just eating cheese and salami and prosciutto all the time. You try resisting the silky texture of mortadella (the original bologna!) complete with bits of pistachio mixed in. Have you tried the Salumeria Biellese Genoa salami? It’s mildly spiced and so addicting. And that layer of fat you see around prosciutto? Don’t take it all off. Remember: fat is flavor!

I could talk about flavor and eat this stuff all day. But what I really love to do is help you find flavor. Just think of me as your flavor concierge.
-Dougy Shube

What the Fourth Means to Us

In a perfect world, we would write our blogs during the work day, or at least during normal hours. But the reality is that more often than not, the blogs you read are finished well after the last dish has been washed, and way before the first pot of coffee has been brewed.

How is this related to the Fourth? Well, each blog we like to share with you our newest wine, coolest trend or greatest creation, and this week, we were racking our brains trying to figure out how to feature just one topic for the Fourth when this holiday incorporates so many?

For us, we love the Fourth because it brings our favorites together: enjoying time with friends and family. Although we hope that your weekend has plenty of Shubie’s treats and beverages, we really just want you to have the best weekend doing whatever you enjoy, wherever you are! That is what is so great about the Fourth—no matter where you end up spending your evening, people just seem to be enjoying good times together.

For us (and for lots of other people, too), food and wine go hand in hand when you are with your friends and family. It doesn't matter so much whether you prefer cheddar cheese or stinky cheese, red, white or rose, chocolate mousse cake or carrot cake, turkey BLT or Mediterranean wrap. No matter what your taste, we can’t think of much that beats the Fourth in Marblehead. How lucky are we to be part of a community that offers so much: the Festival of Arts, Fireworks at the Fourth, and so much more. And this is in just one weekend!

Although we all want (and think we deserve) great weather for the Fourth, we can’t control that. But as long as you have all the essentials—good food, good wine and great people—do you really need much else?

Have a fantastic Fourth, from all of us at Shubie’s!

Living la vida local

Most of us have all seen the Marblehead Chamber of Commerce “Keep it Local” buttons around town, and they are sending a great and easy message, but a message that can often slip out of our minds. We are so fortunate to be in a town that provides so many quality services: a plethora of food and spirit establishments, clothing, financial services, florists, books, furniture, auto repair, travel, independently owned movie rental store (not many towns can boast that!) and many more services are all available within minutes.

But you don’t have to stop there. Within many of these stores, you can find products made by other local companies. We’ve been having a great time lately bringing Marbleheaders closer to all the deliciousness that New England has to offer. As a family-owned local food and wine store, it’s a natural fit for us. What’s more, food and drink have become a focal point of the “Buy Local” movement, and with good reason.

Most people associate the recent push for local foods with protecting the environment from the dangers of industrial agriculture, but it’s really about so much more than that. It’s about taking better care of our bodies through a healthy diet. It’s about loving the freshness and seasonality of our foods. And it’s about fostering and supporting a healthy and vibrant local community. After all, what better way is there to bring people together than with wonderful food and drinks? Creating a communal table in Marblehead is what we love to do, and that’s why we love local foods.

With that in mind, we thought we’d use this post to highlight some of our local food finds and wine wonders that are made right here in the state and the New England area. Enjoy!

Rao’s Roasting Coffee Co, Hadley, MA: Wake up the right way with hand-roasted coffee beans. We stock over ten varieties on our shelf and always have a fresh pot of French Roast brewing in our bakery for you.

Sweet Adeline’s, Salem, MA: Many of you have already fallen for Sweet Adeline’s Midnight Chocolate Chip Brownies and we can’t blame you. Not too sweet and perfectly moist. Her walnut brownies, citrus sugar cookies, molasses cookies and tea cookies are equally delectable!

Other local bakers we love to support: A & J King, Nashoba Brook, Iggy’s, Sun Ray

Batch Ice Cream, Jamaica Plains, MA: Natural, organic and local ingredients are the stars of this local frozen find sure to please any ice cream lover. Salted Caramel ice cream? That’s just cruel!

Other local sweet companies we love to support: Lizzy’s Ice Cream, Effie’s Homemade, Harbor Sweets, Lark Fine Foods, Salty Oats

Westfield Farm Capri Goat Cheese Logs, Hubbardston, MA: Creamy and tangy goat cheese logs. Plain or garlic and herb

Other local farms we love to support: Jasper Hill, Maplebrook, Grafton Farm, Shelburne Farm, Great Hill Farm, Blue Ledge Farm.

Isaaks of Salem, Salem/Beverly, MA: Many of you joined us for our mead tasting last month and hope more of you are intrigued by this new local company producing an old, traditional libation—wine made from fermented honey.

Other local spirit distillers, brewers and winemakers companies we love to support: Ryan and Wood Distilleries, Cody Brewing Company, Cisco Brewing Co, Narragansett Brewing Co., Westport Rivers Winery

All of these local companies are small operations and are so appreciative of your support. And we all realize that we would not be here without you. We’re not saying you should never leave Marblehead, but hope that you can see how much is available right at your fingertips (we’re not talking about your computer). We shop local, so you can too.

It's OK to blush!

George's favorite!

George has many great qualities, but we wouldn’t necessarily call him “hip.” However, there is always an exception, so it's a good thing he knows his wines because it brings his cool factor way up!

Case in point: Sixteen years ago, if people saw pink wine, they assumed white zinfandel (for the record, white zinfandel is not rosé). Sensing something big, Shubie’s was one of the only stores then in the Boston area to sell real rosé. George had an opportunity to be not just cool, but really really cool: so he ordered twenty-six cases of Chateau Pesquié Rosé direct from France - he was the only one in Massachusetts with this rosé (and probably the only one who sold 26 cases of rosé that year - Marbleheaders were way ahead of the curve!) In time, Chateau Pesquié has become George’s all-time favorite rosé.

Fast-forward to 2011 and the attitude toward rosé has changed for the better. Most people know the difference in taste between white zin - a bland, slightly sweet concoction from California - and real rosé - crisp, almost always dry, fruity and refreshing.

How does rosé get that way? There are a number of variations in the rosé making process, but in general, you begin by making red wine, crushing red grapes and letting the juice macerate on the skins. You then simply remove the skins after two to three days (red wine will macerate on the skins for up to several weeks). Provence in southern France is the home of rosé, but other regions are getting into the mix now, including, Spain, Italy, California and even Oregon.

Food Pairings

Fun and uncomplicated, with relatively low alcohol and a pleasant acidity, rosé is the ideal summer party wine. Goat cheese pairs great with rosés, and blended milk cheese also pair well with fuller-style rosés.

In general, the lighter colored rosés tend to be softer and pair best with delicate dishes like salad, cheeses and fish. The darker, bolder styles pair well with grilled meats and spicy dishes (BBQ time!)

So next time you’re standing in front of the wine cooler deciding what to cool down with, just ask yourself, “What would George do?” 

"Bleeding" rosé from a vat of red wine

Where's the Beef From?

Many of us have already made steps towards improving the well-being of our planet: recycling, turning off lights when we’re not at home, using eco-friendly transportation, reusing shopping bags. But while you’re taking care of the earth, don’t forget to take care of yourself, too—a great way to do both is by eating all-natural.

Eating all-natural foods is one of the single best steps we can do for our families and ourselves. Recently at Shubie’s, we've been learning about the benefits of natural and organic meat and poultry, and the more we learn about them, the more we can’t believe that we’ve been eating factory farm meats all these years. That’s why choosing Northeast Family Farm Beef and Misty Knoll and Freebird Antibiotic Free Chicken was an easy decision for us (see the bottom of this post for more information about these great, local family farms).

So why are naturally raised meats better? Here’s a taste of what we’ve been finding out:

·      No Chemicals! Reduced exposure to hormones, pesticides and antibiotics is one of the most important benefits. No one really knows what kind of effects these chemicals have on humans, and frankly, we’d rather not be the guinea pigs. At Northeast, Misty Knoll, and Freebird, adding chemicals is just never done—they’re chicken and cows are healthy, so they don’t need them!

·      More Nutrition! Beef, chicken and pork that are raised naturally are lower in total fat than conventional meats because factory farms use high-fat feed to make the animals grow faster. The leaner cuts of all-natural meat average twenty calories less per ounce than comparable conventional meat. Not only do all-natural meats have less fat, they also have more vitamins, such as vitamin A (up to 400% more than conventional meat) and vitamin E (up to 300% more), which can help lower your risk of heart disease and cancer, and may have anti-aging properties.

Cows at Northeast Family Farms

·      Animals are wild! They should be able to roam and eat natural plants and insects. Buying natural meat supports the farmers that go the extra mile to provide a humane alternative to factory farm meat. It just seems right!

·      And perhaps one of the most crucial elements of all about natural meats…it just tastes better! Happy animals make tastier meat!

At Shubie’s, we believe fresh is best. And healthy food means a healthier you. We want to bring you delicious, healthy and safe food, and we believe in supporting the smaller and local farmers and agriculture. In turn, you might have to pay a little more than you would for conventional meats, but for a better and healthier you, isn’t it worth it?

The Farms:

Misty Knoll Farms is a family-owned and operated Vermont farm, producing the finest naturally raised free-range turkeys and chickens available. Considering themselves “stewards of Vermont’s working landscape,” Misty Knoll treats their farm as a precious, irreplaceable resource.

Freebird chicks

At Freebird, the best things in life are free: free of antibiotics, free to roam and free to eat a natural vegetarian diet. Roomy houses, pure corn and soybean diets, and antibiotic-free practices are about doing things the right way—for the chickens, for the future and for their customers.

And at the Northeast Family Farms, every cut from each animal they buy can be traced back to the farm where it was raised, and their strict standards prohibit the use of supplemental growth hormones or antibiotics in the feed.

Want to know more about factory farms and sustainable agriculture? Food, Inc. is a great documentary that examines issues surrounding the system of food production in the US.