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Sprout Creek Farm – Cheesemongers Club special selection

One of the great parts of this business is by far the people.  These are really passionate people that have strong values and truly love the cheese!

Going to the farms and meeting these cheese makers and the animals is such a treat.  With the introduction of our Cheesemongers Club, we wanted to bring something special to the members and I think we hit this one out of the park.  Not only did we get to taste some amazing cheeses, but also found our prize.

Colin McGrath and Patty from 109 searched the cave for what will be called the “109 Winter Selection” from Sprout Creek Farm. The “109 Winter Selection” is a beautiful raw cow’s milk cheese.  It is aged for approximately 9 months before its released.  This cheese, washed in a straight brine for 4 months has a wonderful supple texture with a slightly pungent aroma.  As a very limited cheese, with only about 9 wheels produced, we are fortunate to have it for the Cheesemongers Club.  This is truly an exclusive treat.

The cheese maker, Colin McGrath, produces about thirty thousand pounds of cheese a year from the milk of this one farm in just two small rooms, each about the size of an average residential bedroom. Colin came to cheese making after making beer in his earlier years and then going to culinary school. Destined to end up fermenting something, whether it’s beer or cheese, he has definitely found his calling. When he took over the cheese making operation, Sprout Creek was making only 3 or 4 cheeses; today he makes more than a dozen, and is always working on something new and we were the fortunate benefactors this time.

As a side note, while we were at the farm, two beautiful baby goats were born.  It doesn’t get any better than this.

 

Super Bowl XLII Platters and Appetizers

 

No matter why you watch the game, great food is key!

Cheese and Charcuterie

“It’s in the Bag”, this is the no platter solution to your party needs.

2 cheeses,2 salami’s, Bernard’s Vegetable Spring Rolls and dipping sauce, and crackers.  Wrapped and ready for your own undoing.

4-6 people $45.00

Add $10.00 per person and invite as many friends as you like.

 

Mix it Up Platter

3 Cheeses, 3 Salami’s, fruit, nuts, displayed on two platters and an assortment of crackers.

6-9 people $75

10-14 people $110

 

All about the Cheese Platter

6-9 people $55

10-14 people $95

4 Cheeses selected at the peak of perfection, fruit, nuts, and an assortment of crackers beautiful displayed on a platter.

 

The Hail Mary

15-20 people $175

Our Grand assortment of 5 cheeses, 4 salami’s, 2 pates, fruit, nuts, crackers, and olives beautiful displayed on two platters.

Or come in and we can help you select your personal selection of favorites.

Appetizers by Bernard

Chicken Wings prepared confit style, with firey sauce and blue cheese dip  (12 wings) $20.00

Baked Vegetable Spring Rolls (6 pieces) $12.00

Flat Bread Pizza Winter Carmelized Onions, Goat Cheese, Guanciale (bacon), Chestnuts $10.00

Flat Bread Pizza Grilled Vegetable & 3 Cheese $10.00

Flat Bread Pizza Truffle Pistachio Sausage with brussel sprouts $10.00

Pigs in a blanket (Pork, Sundried tomato, pine nuts sausage) (16 pieces) $16.00

Risotto Balls Truffle & Fontina (15 pieces) $18.75

Spiced Lamb Feta Purses (12 pieces) $18.00

Seafood Quiche Bites (shrimp, scallop, lobster) (12 pieces) $15.00

Brie Encroute (serves 6) $20

 

Winter Events, Classes and Dinners

Join us and…

EAT

GOOD

FOOD

2012 at 109 includes;

educational classes

Cheese & Wine dinners

local events around town

We can also help you with a private cheese and wine event, either at 109 or in your home.

 

Our goal this 2012 is exploring locally and around the world to bring you the best cheeses and foods and the wines that compliment them.

2012 The Year of Eat Good Food.

Eat Good Food for us means keeping it real, fresh, simple and seasonal.

So join us this year with our Market Place friends in providing you with food and beverages that make you feel good.

THANK YOU FOR SHOPPING SMALL & LOCAL.  See you soon.

 

Holiday Menu 2011


We’re here to help make your holidays a bit brighter through cheese and wine!

Complete your perfect holiday menu and prepare your hostess gifts this year with our hand-cut artisan cheese and charcuterie. We will also be stocking Bernard’s hors d’oeuvres, soups, salads and main courses for the perfect holiday menu.

Stop in to 109 Cheese in the next week to order or download our 2011 Holiday Menu.

Happy Holidays!


Parmesan and Balsamic Holiday Basket

This is one of our favorite pairings!

Vacche Rosse Parmesan, Villa Manodori Dark Cherry Balsamic and a 2007 Barbaresco

When we order our 24-month Vacche Rosse Parmesan, we order the whole wheel to insure the freshest most flavorful cheese possible.  The amazing flavor of this Parmesan paired with the Villa Manodori Dark Cherry Balsamic is perfect culinary indulgence.  As a holiday basket, this is amazing. It is so good you should send one to yourself.

Add a beautiful Barbaresco from our wine store and you have the perfect date night basket.

 

The ingredients:

The Parmesan –

“Vacche Rosse” (meaning: red cows), also referred to as “Razza Reggiana” (meaning: Reggio Emilia race), produce much lower milk yields than the Holstein and Fresian cross, Risona Italiana those are the primary producers of Parmigiano. The protein content of the “Vacche Rosse” is said to be higher, producing a richer, fuller cheese. The color shows that tendency, a buttery yellow in tone

The Balsamic –

Villa Manodori Dark Cherry Balsamic is the unique creation of Chef Massimo Bottura, owner of two-star Michelin restaurant Osteria Francescana in Modena, Italy. An expression of Chef Bottura’s extraordinary talent for elevating the best ingredients, the condiment is a combination of authentic balsamic vinegar and prized sour cherries from Vignola near Modena. The condiment’s delectable rich, fruity aroma and taste comes from aging traditional balsamic with Vignola cherry wood

The Barbaresco –

2007 Cantina del Pino Barbaresco, Piedmont, Italy

The 2007 Barbaresco emerges from the glass with red cherries, flowers, mint, minerals and licorice in a gorgeous expression of Nebbiolo. The 2007 shows the warmth and openness of the vintage in a restrained, highly polished, mid-weight style that is utterly irresistible. Anticipated maturity: 2011-2022.

People who haven’t discovered Cantina del Pino yet owe it to themselves to do so. Proprietor Renato Vacca is making some of the most compelling wines in Piedmont today. Along with Andrea Sottimano, Luca Roagna and Giorgio Pelissero, Vacca is one of the most promising producers among the younger generation in Barbaresco.

Basket $75.00

Basket with wine $125.00

 

The Gracious Gourmet visits 109

Nancy Wekselbaum owner and chef of The Gracious Gourmet showed us simple but delicious appetizers using Flatbreads from Bernard’s and our own cheeses.

It is a great way to make amazing appetizers for guests or just throw a pizza party for the family.

If this doesn’t make you hungry than I don’t know what will.

Portobello and Brie Flatbread

Duck and Spiced Sour Cherry with Point Reyes Blue Flatbread

Serrano Ham, Cheddar with Rosemary Pear and Pecans Flatbread

Goat Cheese with Macadamia nuts, Pineapple, Mango and Papaya Flatbread

Artichoke Parmesan, Cherry Tomato and Feta Flatbread

Fig and Almond over Ricotta with a drizzle of Tawny Port

Hope to see everyone at our next event. Check our “News and Events” section for class schedules

 

Curds and Brew Class was amazing!

Sunday the 13th of November was our first Curds and Brew class of 2011 and the turnout was amazing!  The class was almost at capacity and the cheese and beers showed beautifully.

Captain Pilsner’s old brown dog had a dogfish head with a smutty nose that could have caused a stout nor’easter.  Good thing we had cheese!

Enjoy!

Beers:

Brooklyn Brewery Pilsner (NY)

Captain Lawrence Golden Delicious (NY)

Smuttynose Old Brown Dog Ale (NH)

Dogfish Head 90 minute IPA (DE)

Brooklyn Local 2 (NY)

Captain Lawrence Nor’ Easter (NY)

Lagunitas Imperial Stout (CA)

Cheese:

Rainbeau Ridge Chevre Lait Goat (NY)

Willow Hill Farms Alderbrook Sheep (VT)

Springbrook Farms Tarentaise Cow (VT)

Meadow Creek Dairy Grayson Cow (VA)

Cypress Grove Truffle Tremor Goat (CA)

Point Reyes Blue Cow (CA)

Beecher’s Flagship Reserve Cheddar Cow (WA)

Thanksgiving Rescue!

Thanksgiving just got a little easier, thanks to 109 Cheese & Wine Market & Bernard’s of Ridgefield Thanksgiving Rescue! An entertaining menu selection of hand-cut artisan cheeses, charcuterie, pâtés & hors d’Å“uvres, plus, Bernard’s salads, soups, and side dishes are all available to pre order for your no-fuss Holiday menu.

Just add turkey (or Bernard’s can do that too!).

Menu 2011 [pdf]

Look what’s new! Sandwich Menu

Cold $6.75

The Parisian

The Parisian reminds us of the simplest baguette sandwich you get anywhere in France and it was the best sandwich you ever ate.  Prosciutto, Gruyere, Butter and Arugula on a baguette

 Salami D’affinois what could be better than 3 great salami’s on a baguette smeared with the creamiest brie and a touch of arugula to give it a nice bite.  3 Salami’s (Creminelli Finocchiona, Salumeria Biellese Saucisson sec Basqueand Soppressata), D’Affinois (a double crème brie from France), olive oil and arugula

 Hot $7

Crostini’s – open face served warm on Ciabatta

The French Onion think of the best French onion soup you have ever had, sweet carmelized onions, gooey cheese and crisp crouton.  Two Italian Cheeses (Bra Tenero and Piave Vecchio) with a Balsamic Onion Tapenade

The French Onion

Special $8

Don Quixote a crazy spanish twist of serrano ham, creole mustard, colliers powerful welsh cheddar and fresh figs served on a baguette.

Hot and Cheesey    A blend of Gruyere and Cantal Cheese, warm and gooey..perfect for soup dipping, Add prosciutto for $1

“Will Drive 4 Food” Dinner @ Bernard’s

 
 

Join us for an enchanted evening of food, wine and conversation. Seated on one long table dressed with hydrangeas and sunflowers. Don't miss this enchanted autumn evening.

 Will Drive 4 Food Wine Dinner we will be co-hosted in the Garden at Bernard’s in Ridgefield on Sunday, September 18, 2011, kicking off Connecticut Chef to Farm week.The Menu is based on our passion for locally produced ingredients and some of the highlights from our journey across the country in  our ’63 Porsche – visiting farms, wineries & cheese producers on the west coast to fill our shop.  $150 per person included gratuity and tax, please call Bernard’s for Reservations: 203-438-8282   

Canapes 

Steak tartar / Westport aquaculture oysters on the half shell / ratatouille and herb cheese tart / Bernard’s Housemade Charcuterie

Wines:  Soter Rose Pinot Noir 2010 Williamette Valley OR & Millbrook Tocai 2010 Millbrook NY

Dinner

Curry Cauliflower soup with roasted pine nuts and cauliflower florets

Wine: Tablas Creek Patelin de Tablas Blanc 2009 Paso RoblesCA

Line Caught Long Island Fish (TBD) served with a heirloom tomato salad

Wine: Cristom Vineyard Eileen Pinot Noir 2007 Williamette Valley OR

John Boy roasted Porchetta Pork Loin with rosemary roasted potatoes and grilled garden vegetables

Wine: Witness Tree Chainsaw Pinot Noir 2009 Williamette Valley OR

No. 109 Cheese Plate

Cowgirl Creamery Mt. Tam and Red Hawk Petaluma CA, Rainbeau Ridge Meridian Goat Cheese Bedford NY, Rogue Creamery Orgeonzola OR

Wine: Baileyana Grand Firepeak Cuvee Syrah 2005 Edna Valley CA

Dessert

Arthusa Dairy Ice Cream Sandwich with Dipping Sauce

Featured Farms: Garden of Ideas / Westport Aquaculture / Rainbeau Ridge / John Boy/ Grey Ledge Farm / Ridgefield Farmers Market

 www.bernardsridgeield.com