april 2010 newsletter

So many things to talk about in this newsletter! April 1 is the time that you can plant your pansies outdoors, and we know tha twarm weather is not far behind.

Follow up to the FOOD & BEVERAGE SHOW: Great turnout...Cipolline and O Sole Milo tomatoes, both from GINO'S were a huge success. Also, many positive comments about the pimento paste (with cumin) from Barnier. We served it on goat medallions (15 gm discs of our goat cheese), a great combination, but you can pair it with so many different ways, either as an appetizer or main course. Let your inspiration be your guide!

Overheard in our retail store: "Oh good! They carry Banyuls vinegar; that is amazing on a salad." Banyuls vinegar is made from Banyuls sweet wine from a region of France that borders Spain. It is a more mellow vinegar than a typical red wine vinegar and imparts a sweet, nutty flavour...Use it as you ould any fine vinegar. (Gourmet Sleuth)

Diatosta has a new product that should be well-received here. They have come out with a cracker, that is sugar and salt-free. Two different pack sizes, the familiar mini-grill 18/120 gm or the foodservice size 100/14 gm, great for breadbaskets.

barcelona & alimentaria

First of all, attendance was down at the show; quite a few of the smaller producers did not show up and it seemed to be dominated by the huge food companies. However, I did find quite a few new "jewels" that will be arriving mid-June. Some of these contacts, come through other suppliers. For example, Rosa from Bevia (sea salt), introduced me to someone also from her area, that has a great product. So much of this is word of mouth, and I appreciate the leads that I get.

I was fortunate enough to be invited to a dinner at a Cava producer. Pasquale Bros. carries the agusti torello, sec and balsamic vinegars. They served a similar risotto to the one that I had in Venice. For the liquid, they use the Cava that is produced on the premises. Very impressive! The whole menu was very imaginative. Another great idea, for their Cava vinegars, the salad would be beside the antipasto, and the waiter would come and spray the vinegar individually on the greens.

My supplier, Cevenesa Danzta (piquillo peppers) had some good family recipes to pass along. Arroz a la Cubana, is boiled rice, topped ith tomato frito, and to top it off, a fried egg. Tomato frito is a stock item here at Pasquale's, and it is a staple in any Spanish kitchen.

At the cafes onsite at the show, a great nibble ould be open-face sandwiches, think smorgasbord comes to Spain. A slice of baguette, cut on an angle, would be topped with: smoked salmon or Serrano ham or frittata or cheese topped with membrillo.

All of these ideas are easily adaptable to a Canadian menu.