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