|
Say Cheese!
There is a meme going around that we live by:
If you think about the vastness of space, how enormous our galaxy is, how big our planet is, and how small we are…I'm not really eating all that much cheese.
So, please keep things in perspective while reading our latest issue about all things cheesy.
We begin with some inspiring product recommendations.
| |
The Big Cheese
Our Cheese Department is famous. We stock more domestic and international cheeses than you can count—and many are local. So, come by the store and ask our "cheese ladies" for some samples. What could be more fun?
Breakfast
Boichik makes an amazing Pink Label Whipped Cream Cheese spread that is the perfect accompaniment to your toasted Boichick Bagels—either Plain or Pick Six Mix.
The Perfect Bite Company’s Egg Bites make breakfast quick or a wholesome snack. Try their Uncured Ham & Spinach with Gruyere.
|  | |
Snacks
Columbus Paninos are made from Mozzarella cheese rolled with Prosciutto or Genoa Salame. They make great lunchbox snacks and a perfect pick-me-up.
Angie's Boom Chicka Pop Cheddar Cheese Popcorn is one of our favorite cheesy snacks. Made with real cheddar, this is some satisfying popcorn. And, we often find our hands reaching for another fistful of Kettle Brand White Cheddar Potato Chips.
If you are looking for something fresh to snack on, try Piedmont Grocery's Own Insalata Caprese with Mozzarella Fresca & Tomato. It is a delicious and filling salad that also makes a great side.
Pizza Antica combines centuries-old traditions with California’s fresh, artisanal ingredients in a rustic, hand-crafted pizza. Their Cheese Pizza is great for a snack or with a salad for a full meal.
Stonewall Kitchen makes some good-tasting queso. Grab a bag of chips and dip into a jar of their Bacon Queso or Chile Con Queso.
|  | |
The Cheeseboard
So you are selecting a variety of cheeses for your cheeseboard? What will you serve alongside the cheeses? We carry some amazing things to go with your selection of cheese.
Award-winning Dalmatia Fig Spread is crafted in Croatia using figs from the pristine coast. It has a rich, full-bodied, fruity flavor. And, is great with cheese and bread or crackers. Or try it in a baked brie. Mitica Membrillo Quince Paste is yummy and versatile. Membrillo is a sweet, thick, sliceable paste made from quince that is traditionally served with manchego cheese.
Simple Mills Farmhouse Cheddar Almond Flour Crackers taste like your favorite childhood crackers. Only they are gluten and grain-free and with a more sophisticated flavor. Urban Oven Artisan Crackers are rich and buttery with a nutty sweetness and an excellent crunch. We love the Asiago Cheese flavor.
Sonoma Creamery Cheese Crisps are made with 100% 10-Month Aged Parmesan Cheese. These Crisps provide a gluten-free, low-carb alternative to traditional crackers. We carry their Cheddar and Parmesan flavors.
Carr Valley Bread Cheese makes for a delicious snack. It is, indeed, a cheese with a browned crusty top. Pop it in your oven or microwave until it glistens. Serve it with your favorite dip or eat it as is. Delicious!
|  | |
Mains
If you are looking for some easy-to-prepare meals for a weeknight dinner. We have you covered.
Mamma Emma Gnocchi is a traditionally made, stuffed gnocchi. We carry them stuffed with gorgonzola cheese and also asiago cheese and porcini mushrooms.
And our recommended mac 'n cheese is Beecher's. We have both gluten-free and regular. Our favorite frozen lasagne is always from Genova Delicatessen—made right here in the Bay Area. If you are looking for a little protein to go with your pasta, Aidells Spinach & Feta Smoked Chicken Sausages are simply delicious!
Nancy's individual-sized quiches heat up in your oven and come in two traditional flavors—Florentine and Quiche Lorraine. And, more freezer favorites are Tuscon Tamale's Green Chile Pork and Cheese or Don Miguel's Chicken with Cheese Burrito.
Rao's Made for Home Chicken Alfredo is made from tender white meat chargrilled chicken strips in a creamy alfredo sauce over pasta. And, we also carry a jarred version of their Alfredo sauce for your pasta.
|  |  | |
Cheese Bread
From our blog, The Kitchen Table
Kneady and Cheesy
With the weather getting somewhat cooler recently, I have been more inclined to turn on my oven. I made some granola over the weekend. It disappeared rapidly—mainly because I sent most of it to my kids who are living in dorms. The rest was inhaled by my husband who has no self-control. That activity, plus the scent of pumpkin spice floating in the afternoon breeze, has me wanting to do a little more baking.
Since the number of people in my household has decreased by two, I have to be more discerning when it comes to the recipes I choose to make. I no longer have teenage boys to finish off 3 dozen cookies overnight. Add to that the fact, that my husband is trying to lose a few pounds (the granola incident notwithstanding). If I want to bake, I have figured it’s better to go savory than sweet to give him a fighting chance.
My daughter has a cheddar biscuit recipe that she likes to use to make tasty ham and cheddar biscuit sandwiches. They are really good but I can’t eat biscuits for lunch every day. Not to mention biscuits go stale pretty quickly. This cheese bread is a great alternative and will be my plan for baking this weekend. Though, I might whip up a secret batch of chocolate chip cookies too because it’s always nice to have a cookie with your sandwich at lunch.
Get the recipe…
|  | |
NorCal Renaissance Faire
News & Events
The NorCal Renaissance Faire is back and opened on weekends through October 23rd with its recreated Elizabethan English village.
The event brings to life a village during the reign of Queen Elizabeth I of England, complete with period costumes, refreshments, and entertainment. Watch the knights jousting, Shakespearean-style performers, sword swallowing, live music, and other entertainment. Old-world handcrafts will be on sale at the fair.
Try Renaissance-era activities including challenges and tests of strength. These include archery, axe and knife throwing, javelin, and darts. Schools of juggling and fencing will operate—as well as tarot card readers. And, children especially are likely to enjoy the carousel and petting zoo.
Attendees are encouraged to dress thematically—but it is not necessary if you don't have a costume. There will be booths to purchase costumes and accessories, get your hair braided, and even rent a costume during your stay.
Get all the details and the links…
|  | |
Brie Bites
A Staff Favorite
Puts the cute in charcuterie.
These delicious little Brie Bites from Ile de France have a buttery flavor and a nutty aftertaste. They are perfect for packing (a high-stakes lunch treat), fantastic for hors d'oeuvres, and are a star on the charcuterie board.
Ile de France Brie Bites is the creamiest natural mini cheese with an extra mild taste. Easy and clean to eat compared to other creamy cheeses, they are ideal for indulgent and wholesome snacking.
This soft-ripened cheese with a bloomy rind is best served at room temperature. Savor it on a fresh baguette and a glass of red wine.
About Ile de France
The Ile de France was the first luxury passenger ocean liner to have refrigeration. And, in the 1930s, when it crossed the Atlantic, it served French Cuisine including brie cheese. The Ile de France brand is a tribute to this ocean liner that brought fine dining to all parts of the world.
Today's Ile de France cheesemakers bring the French "art of living" into our homes in the form of delicious, creamy brie.
Read this post on our website…
|  | |
Apple and Honey Board
From our blog, The Kitchen Table
Board of Celebration
Yesterday I woke up and realized that we are basically halfway through September. And, I am not entirely sure how that happened. I do know that I have weather whiplash. Last week the pavement was melting and this week I need a sweater. I guess that means it’s fall now?
This weather has also got me craving fall foods. I consumed some pumpkin spice baked goods the other day without guilt since the temp outside was in the 70s. (My rule is no pumpkin spice when it’s 80 or above—no matter how much I love the flavor. Just on principle.) I also found myself eyeing the crockpot for something slow-cooked and hearty like a pot roast. That line of thought took me on a roasted meat journey that got me to a lovely brisket with plenty of “melted” onions. Then the brisket reminded me that Rosh Hashanah is coming up at the end of the month.
Full disclosure, I am not Jewish. But, I have a deep and consuming love for what most people consider to be Jewish food. My mother-in-law IS Jewish AND from New York. So, after 20-plus years in the family, I believe I know my way around a good bagel among other favorites. Even though we may not celebrate the Jewish holidays in our family, I do like to at least acknowledge the history and culture if only so my kids have some connection to their past. (I mean fair is fair. They must endure all things Viking from my Scandinavian family.)
Rosh Hashanah begins on Sunday the 25th which is perfect as I tend to do what I call a “big dinner” on Sundays. This generally means that whatever we are having takes more than an hour to make. It’s an homage to the Sunday dinners we had at my grandmother’s growing up. Not sure what the main dish will be this year but I do know I will start things off with an Apple and Honey board.
The reasons are two-fold. One, the fall apples are starting to show up in the market and they are all crunchy goodness. (I’m looking at you Honeycrisp.) Second, I’ve kind of become a cheese board-obsessed maniac…so any excuse is a good excuse. And, since apples and honey are part of the tradition it's a no-brainer…
There is no actual recipe for making an Apple and Honey Board. Just use your imagination. However, if you are doing one for Rosh Hashana remember no meats. And, since circles and rounds have significance for the holiday, try to incorporate them as much as possible. You can use cheese rounds like brie and round crackers. Or consider making this recipe for a classic cheeseball.
Get the instructions for creating an Apple and Honey Board…
|  | |
Bay Area Bee Company Local Honey
A Staff Faorite
Small, local, and doin’ it right!
The Bay Area Bee Company is one of those vendors you want to brag about. Their fantastic raw honey is produced in small batches and is closely monitored because they really care about their bees, the local honeybee population, and the general sustainability of the region.
Bay Area Bee Company honey tastes like the place it's from and they make small local batches for each of the neighborhoods where they keep the hives. The honey produced is delicious and reflects the flora and vegetation of each individual site where they keep their bees.
Bay Area Bee Company raises hives and produces honey to grow healthy colonies. They hand-manage each hive, placing it with great care in locations all around the Bay. Their bees live in environments with the best food, water sources, and weather conditions protected from extreme elements. Their bees are a vital part of our shared ecosystem.
All this makes for happy bees and some delicious honey!
Currently, we are carrying their Bay Area Blend and Oakland Harvest.
Read this article on our website
|  | |
Amy's Beat Bobby Flay Chicken Parm
From our blog, The Kitchen Table
Maybe Classic Chicken Parm
We all have those time-suck TV shows that you turn to because nothing else interesting is on. These are the shows that you tell yourself you will just watch for a little while and then 3 hours later (because it was a marathon) you’re still watching. I have a few go-to favorites. Big Bang Theory is one. The worst offender though is Beat Bobby Flay on Food Network. I found myself down that rabbit hole once again about a week or so ago and what’s worse is I haven’t been able to get one of the recipes out of my head.
That recipe? Chicken Parmesan.
I am a fan of crispy fried chicken in all forms. This particular version is a favorite because it adds melted mozzarella on top. I mean, what’s not to love? I will say that I definitely fall into the less sauce is more camp here which may not be traditional. I like some sauce on top. I don’t like so much sauce that my chicken is soggy but to each his or her own. You make it the way you want to make it.
What struck me about the way the chefs were preparing this dish during that episode is that Bobby was adding ground toasted fennel to the flour dredge for the chicken—because it was how his mother would make it. I had never heard of this. By doing some light research and asking a few friends, I have found that a number of Italian mothers and grandmothers will make chicken Parm this way. However, finding a published recipe that includes the fennel is difficult.
The first thing I think of when I think about the flavor of dried fennel is Italian sausage. I love Italian sausage. The idea of that Italian sausage flavor married with the Chicken Parm has had my mouth watering for days and I haven’t had the time to make it for dinner. It’s always crazy busy at the beginning of the school year…
I’m going to give it a go this weekend by adapting my favorite Chicken Parm recipe. I’m hoping for a win…
Get the recipe…
|  | |
The Book of Cheese: The Essential Guide to Discovering Cheeses You'll Love
A Cookbook Recommendation
by Liz Thorpe
Explore the world of cheese by asking yourself one simple question, What cheeses do I already love?"
This is the first book to be organized in this unique way—not by country, milk type, or technical classification. The Book of Cheese maps the world of cheese using nine familiar favorites. Author Liz Thorpe calls these Gateway Cheeses.
From basics like Swiss, blue, and cheddar, Liz leads the way to more adventurous types. Love Brie? Liz shows you how to find other Brie-like cheeses, from the mild Moses Sleeper to the pungent Fromage de Meaux. Her revolutionary approach allows food lovers to focus on what they really care about, finding more cheeses to enjoy.
Complete with flavor and aroma wheels, charts guiding you through different intensities and availabilities, and gorgeous photography, this is the only book on cheese you will ever need.
In 2002 Liz Thorpe was drawn out of corporate America to pursue her passion for cheese. Since then she has become the country’s leading expert on cheese, from working the counter at New York’s famed Murray’s Cheese and later expanding Murray’s wholesale business as vice president; to designing cheese menus for the country’s best restaurants; to authoring The Cheese Chronicles. Now, as founder of The People’s Cheese, Liz teaches a broader market why cheese matters and how to make it part of everyday life. She lives in New Orleans.
Liz’s knowledge of cheese has been invaluable to us at The French Laundry and Per Se. Whether working with our chefs or teaching classes to our staff, her passion is contagious and has helped us to elevate our cheese program through the years.
―Thomas Keller
Liz Thorpe was and still is the most instrumental figure in my life when it comes to cheese. The Book of Cheese creates a new system for learning about cheese that is much less a dictation of facts, and much more a conduit for adventure.
―Rich Torrisi
|  | |
Rumiano Organic Cheddar
A Staff Favorite
Rumiano takes quality seriously.
We love everything about Rumiano Cheddar Cheese. It is local, fresh, and always organic. Rumiano cheese is perfect for snacking and is excellent as an appetizer paired with crackers, fruit, and salami on a charcuterie platter. Rumiano Organic Cheddar is a great addition to sauces, classic risotto, and soups. We love it in grilled cheese sandwiches, on top of cheeseburgers, and in classic mac and cheese.
About Rumiano Cheese
Rumiano Cheese Company is the oldest family-owned cheese company in California. It is a family-owned company that uses milk from family-owned dairies in Humboldt and Del Norte Counties. The coasts of these counties are among the most temperate on earth, with ample winter rainfall, and subtle temperature variations from summer to winter. This means lush, green grass throughout the year, little to no freezing, and an environment suitable for year-round pasture grazing.
All of the dairies that supply milk for Rumiano are organic—producing superior milk that in turn creates incredible cheeses. All Rumiano cheeses are certified USDA Organic, American Humane Certified, Non-GMO Project Certified, Organic Certifiers, and Grass Fed.
Rumiano Organic Cheddar comes in three varieties: sharp, medium, and mild. We also carry their Monterey Jack, Pepper Jack, Gouda, and Havarti.
Get our recipe recommendations for Rumiano Cheddar…
|  | |
Hardly Strictly Bluegrass Festival is this Weekend!
News & Events
Back in Golden Gate Park for Home Sweet Home!
Hardly Strictly Bluegrass Festival returns to SF's Golden Gate Park from September 30th through October 2nd. (The last two years were live-streamed.) And, as per usual, admission to this beloved festival is free.
Hardly Strictly Bluegrass is not a bluegrass festival. There is an amazing range of music happening over the three days.
Make sure to arrive early as it often attracts more than 750,000 people in total over the course of the three days of live music.
In addition to live music, there will be gourmet food and beverage vendors. You are also welcome to bring your own picnic.
Dates
Friday, September 30th from 1 to 7 PM (11 AM entry)
Saturday, October 1st from 11 AM to 7 PM (9 AM entry)
Sunday, October 2nd from 11 AM to 7 PM (10 AM entry)
Get the details and links…
|  | |
Fresh Ricotta Cheese
From our blog, The Kitchen Table
Easy Cheesy
Many moons ago I took a cheese-making class. It was great fun and much easier than you would think. Granted, I am not currently aging my handmade cheese in my own mountain caves, nor do I plan to be. But, that would be very cool…no pun intended.
I will, however, make some of the easier cheeses from time to time to add to recipes where freshness matters. By far, the easiest to make is fresh ricotta. The first time I ever made the cheese outside of class, I used it in a lasagna that I made totally from scratch—noodles and everything. The results were ridiculously good. But, I was exhausted.
You don’t need to get quite as nerdy as I did to try making fresh ricotta. For one thing, who really has that time? And second, you will get great results using good quality pre-made pasta and sauce.
Or, forget the pasta altogether and slather this fresh ricotta cheese on some crostini. Yum!
Get the recipe…
|  | |
Genoa Spinach Ricotta Ravioli
A Staff Favorite
Little bites of heaven.
Ravioli is addictive and our favorite is Genoa Spinach Ricotta Ravioli. It is always fresh and flavorful. Their ravioli is our go-to for when we need a quick weeknight dinner that is guaranteed delicious!
Genova is a legendary Italian deli. Many consider it the best in the Bay Area. They specialize in traditional, ageless cooking which takes time, patience, and care.
Creators, sellers, and distributors of old-world Italian foods and wines since 1926. All Genova products are crafted locally in their Walnut Creek factory. They're homemade and kitchen fresh—with no preservatives.
You can find Genoa Spinach Ricotta Ravioli in our freezer section along with other Genoa products.
Read this article on our website…
|  | |
Classic Whiskey Sour
From our blog, The Cocktail Post
The key to an excellent Whiskey Sour is using fresh ingredients and getting the flavor balance just right. Our Classic Whiskey Sour recipe includes all the elements: bright, fresh lemon juice; warming, floral bourbon; and sweet simple syrup.
If you are looking for a refreshing cocktail that’s neither cloying nor biting, using freshly-squeezed juice is key. The mixes don’t even compare. If you want to play with the flavors, swap the fresh lemon juice for lime—or a mixture of both.
This drink is simple to prepare and pretty portable—just in case you are planning a tailgate any time soon!
Serve the Whiskey Sour on the rocks with an orange wheel and a Maraschino cherry arranged neatly on a drink spear or fancy toothpick.
Get the recipe…
|  | |
Cal Shakes Lear
News & Events
The final weekend of the world premiere adaptation of Shakespeare's King Lear.
Set in the Bay Area, this world-premiere translation and adaptation of Shakespeare’s Classic pays homage to the Bay Area in sight and sound. Cal Shakes Lear will feature a live jazz musical accompaniment led by the prolific SF-Based musician and composer, Marcus Shelby.
Returning to Cal Shakes after his acclaimed production of black odyssey, Obie-winning playwright, Marcus Gardley brings his world premiere production of Lear—a deconstruction of the classic story of power, betrayal, and madness—to the Bruns Memorial Amphitheater.
Lear is presented in partnership with Oakland Theater Project and Ply on Shakespeare.
Get the details and links…
|  | |
Amy’s Teriyaki Chicken Thighs
From our blog, The Kitchen Table
Hot Competition
For a lot of people, the start of College Football is a non-event. For others, like the majority of my family, it’s kind of a big deal. This year is especially wacky because, with my kids and my nephew off to college, we now have three more teams to cheer for.
If there was one silver lining for the heat we’ve had over the pasts few days it is this, there was a perfectly reasonable justification for camping out on the couch all Saturday to watch the full lineup of games. True, it wasn’t 155 degrees on Saturday but it was still hot. Hot enough that the chicken wings I had planned to make (because what else do you eat while watching football?) didn’t happen. I couldn’t bring myself to turn on the oven. I did, however, fire up the grill.
In lieu of wings, I made my recipe for Amy’s Teriyaki Chicken Thighs using boneless skinless thighs—which are the workhorse of my food repertoire. I always have chicken thighs in the fridge or freezer. I also always have teriyaki on hand because no matter what’s going on during the day you can get dinner on the table quick with a 30-minute dunk in teriyaki before throwing it on the grill.
Add some steamed rice and some broccoli and BOOM. Dinner is served. I also always make more than I need—so I can throw some on a salad for lunch or even make a sandwich.
There are plenty of good teriyaki marinades out there. But, lately, I have turned away from the super sweet ones for two reasons. First, the older I get the less sweet I want my food to be. Second, sugar in the marinade will burn on the grill if you’re not careful. That caramelized flavor has its time and place but I would rather taste the other flavors.
This is the teriyaki I have been using lately—though it does take a little bit more time to marinade than the open-and-pour options. To me, it tastes more like the grilled chicken you get in Hawaii. It’s sweet but not corn syrup sweet. Feel free to add a little chili garlic paste if you want some heat.
Get the recipe…
|  | |
Korean Culture Fest at Oakland First Fridays
News & Events
The Korean Culture Fest is a celebration of Korean art, culture, and accomplishments! The festival incorporates Tae Kwon Do demonstrations, a special Korean vendor area, and performances ranging from traditional music and dance right up to K-pop performed on the Main Stage on 27th Street.
Oakland First Fridays is Oakland's nonprofit signature monthly celebration of arts, culture, food, and community. It happens on the first Friday of the month and draws up to 30 thousand people from Oakland and the surrounding areas to celebrate our unique community.
It is a free event open to people of all ages, and they keep vendor fees low in order to create opportunities and reduce barriers to entry for Oakland’s small businesses and artistic entrepreneurs. Monthly themes focus on the communities of Oakland including LGBTQ Pride, Black Love, Latin Pride, Youth, Women, and many more.
And, on the first Friday of every month, Oakland Art Murmur hosts an evening art walk featuring arts and mixed-use venues collectively open to the public.
Get the details and links…
|  | |
The Coconut Gin Fizz
From our blog, The Cocktail Post
Pull up a chair and enjoy this yummy and easy-to-prepare cocktail, the Coconut Gin Fizz. Its base is coconut milk, which adds a touch of sweetness and the perfect amount of smooth-as-silk texture. Then, we sweeten it with agave. If you don't have any on hand you can use honey or simple syrup.
The cocktail has a well-rounded flavor with ginger juice offering a touch of spice, that is immediately cooled and smoothed but the coconut milk and agave nectar. Then we add bubbly ginger ale and a splash of gin to give it that extra-special cocktail flavor.
If you are looking for a mocktail version, just skip the gin. It's delicious!
Get the recipe…
|  |  | |
Salads
Warm Chanterelle Salad with Onions, Summer Berries, and White Cheddar Toast
Watermelon and Arugula Salad
Celery Root-​​Apple Slaw with Pecorino, Parsley, and Pine Nuts
Autumn Salad with Apples, Comté, and Hazelnuts
Spinach Cobb Salad with Bacon, Blue Cheese, Avocado & Derby Dressing
Amy’s Fresh Corn Salad
Corn, Avocado, and Tomato Platter Salad
Heirloom Tomato Salad with Blue Cheese Dressing
Summer Watermelon Salad
Fresh Elote Salad
Tomato Chile Melon Salad
Nectarine, Tomato & Burrata Salad
Panzanella With Fresh Burrata
Gammy Salad
Soups
Watermelon Gazpacho With Chile and Feta Cheese
Apple, Onion, and Cheddar Soup
French Onion Soup
|  |  |  |  |  | |
Reverse Searing Steaks
From our blog, The Butcher's Block
With the cost of beef these days, knowing how to cook a nice steak without ruining it has become more important than ever. Not to mention the need to know how to make cheaper cuts taste like filet mignon. The solution to both situations is a technique that isn’t new but it will blow your mind a bit.
Seeing a thick, beautiful, well-marbled steak in the meat case can be a difficult thing to pass up. The question is how to cook it. You could go the classic route and throw it on the grill and hope that the temp or your timing is just right to get a perfect medium rare. You could sear it in a hot pan and finish it in the oven. But, that doesn’t always come out the way you want it. Sometimes the meat is too rare or too well done.
For the best most consistent results, try reverse searing steaks.
Reverse searing goes contrary to the way you have been taught to think about cooking steaks. This technique offers more control over the internal temperature of your steak. And, as a bonus, it creates a flavorful crust on the outside with a very tender inside. The results are similar to a Sous Vide steak. But, much easier and without the expensive equipment.
So how do you do it?
Start your steaks in a moderately heated oven. 275Âş F is perfect. This will dry the surface of the meat which will help when you sear it in a pan later. The slow and low cooking temperature of the oven will give you more control over the internal temperature of your steak and keep it from overcooking. When the meat is done to your preference, sear it in a preheated cast iron skillet to create that beautiful crust on the outside.
This process can be done with New York steaks and rib eyes as well as cheaper cuts like chuck steaks with incredible results.
Get a great step-by-step tutorial…
|  | |
Fleet Week 2022
News & Events
It's a bird! It's a plane! It's a loud plane!
Get ready for the buzzzzzzz. Fleet Week 2022 is coming. The waterfront event is headlined by The U.S. Navy Blue Angels and is the only air show in the United States with a commercial airliner, the United 777, to perform a fully choreographed act.
An annual public event, San Francisco Fleet Week 2022 honors the contributions of the men and women of the United States Armed Forces while advancing cooperation and knowledge among civilian—and military-based Humanitarian Assistance personnel.
Taking place every October on the Marina Green over Italian Heritage Weekend, Fleet Week’s air show and the parade of ships have become an integral part of SF local culture.
This year's performers lineup includes U.S. Navy Blue Angels, Fat Albert, United 777, U.S. Navy F-35C Demo, C-17 Demo, U.S. Navy Leap Frogs Parachute Team, Patriot Jet Team, Greg Colyer Ace Maker T-33, P-8 and P-3 Demo, U.S. Coast Guard C-27 and MH-65 Demo, and U.S. Coast Guard M-60.
Get all the details including a list of special events and links…
|  | |
Nicasio Valley Cheese Company
Vendor of the Month
If you are looking for some locally-crafted, very delicious cheeses, Nicasio Valley Cheese Company makes some of our favorites. At Nicasio, the cows are milked on their ranch early in the day, and the milk is rushed to the creamery that same morning to make the cheese. You can't get fresher than that!
Nicasio cheese makes fantastic additions to your charcuterie board, in sandwiches (grilled cheese!), in baked macaroni or risotto, and in all your favorite recipes.
About Nicasio Valley Cheese
Like many of our local vendors, Nicasio Valley Cheese has a compelling story that spans generations. At the age of 17, Fredolino Lafranchi immigrated to America from Maggia, Switzerland; his dream was to one day own his own dairy.
That dream became reality in 1919 when he established the Lafranchi Dairy in the western Marin town of Nicasio. The desire to create Swiss cheeses in California was the genesis of Nicasio Valley Cheese Company. Today, all their cheeses are made from 100% organic farmstead cow's milk.
Here are the cheeses that we carry:
Learn about the cheeses we carry…
| |
Store Hours
Monday through Saturday from
9 AM to 8 PM & Sunday from
9 AM to 7 PM.
|
Free Parking
4038 Piedmont Avenue
Oakland, CA 94611
(510) 653-8181
|
OUR BLOGS
Visit our recipe blog to learn what Amy, our VP and resident foodie, is cooking up in her home kitchen.
|  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
|
