WHAT we eat, WHO we work with
Rush Creek Reserve This is a seasonal cheese and only available for a short time. It’s also a bit on the pricey side, we have it at $29.95 (though that lower than most other places). However, good news for you! I over ordered. So, we are taking 20% OFF . It’s your chance to give something new a whirl. And…since the weather forecast seems to be reporting snow, grab some now to curl up with. Rush Creek is from Uplands area of Wisconsin. Actually near Dodgeville Wi where executive chef Justin Schoville is from. Two families bought a farmin the rolling hills and valleys that were left untouched by the Ice Age glaciers. They grazed their mixed herd of cows seasonally on beautiful fields of grasses, legumes and herbs, and soon began to realize that the milk their herd produced was exceptional and likely perfect for cheesemaking. Step in cheesemaker Andy Hatch, who was inspired by Vacherin Mont d’Or,. Andy wanted to make a seasonal cheese that reflected the region’s terroir. He tailored the Mont d’Or process to the farm’s own milk supply and ripening environments, and created a soft, raw cow’s milk cheese made from the rich milk that the herd gives in the fall. The wheels, which are washed as they ripen, are wrapped in thin strips of spruce bark. Rush Creek Reserve is a gorgeous wheel of cheese that can be scooped out with a spoon. The flavor is savory, almost meat like, rich and salty. The paste creamy and luscious with notes of sour cream and grass. Pair this cheese with great winter starches like...
WHAT we eat, WHERE we do it, WHO we work with
Hey! It’s been awhile. We have been sorting through the different restaurants getting each one up and running and tweaked. Seems to me the best blog posts are going to come from ZZest Market from now on. So check in often for featured products, amazing cheeses and some really great gift ideas. My rule of thumb is if you are still thinking about a food days after you’ve eaten it, you better sit up and take notice. I have been thinking about Blue Jay for 1 week now! I am seriously OBSESSED with this cheese. My cheese favorites change almost daily. As a Certified Cheese Professionalist (yeah, I know… who knew that was a thing ??!!) I really hate to admit to not loving every kind of cheese there is. But, blues are weird for me. Those big bold blues, are really not my go-to cheeses on a board. Though I will say, added to recipes, they can shine. Like a salad of greens, walnuts and apples or with roasted pears, Rosemary Shortbread Cookies (another obsession!) and a drizzle of honey for dessert. Blue Jay is different. First, check out the spectacular label! That alone seals the deal for me! From there we have a triple cream, so smooth, rich, decedent, much like chocolate. For me, I need textured, and I love something unexpected! That’s where the juniper berries come in. There’s a nice little crunch and a citrusy, piney sharp flavor of juniper. Yep, like gin. I happen to love a good gin and tonic too, so there is that. But, juniper and blue cheese? remarkable! Do yourself...
WHAT we eat, WHEN we play, WHERE we do it, WHO we work with
Amy came in for her birthday. I asked her and Josh if I could take their picture for a blog post. She said, “Sure! I wondered how someone would make the cut, ha,ha.” I said, “I have to have a story to tell and I have a good one on you!” Once upon a time, several years ago, Amy and Josh came in and sat at the chefs counter. We were all feeling like we were getting to know Amy and Josh and none so more than Bre. Bre could say the darndest things. At the time Bre greeted everyone with Heeey, Girl! I think Josh was taken back at first but played along. We all felt comfortable around Amy and Josh. Josh ordered his entree, (long forgotten what it was, except it had micro greens on it). When it came out Josh had a few bites and really started to heat up. He asked the chef if there was something spicy in the dish. No, no peppers, nothing. Bre breezed by and Josh told her the dish was really, really, really hot. Bre told him there were no peppers and what a girl he was thinking it was hot!. She laughed, I laughed, and we all went about our business while poor Josh got warmer and warmer. Finally, we got to thinking he might be in some discomfort. I told Bre to bring him a bit of ice cream. What you need to remember is the story sounds like really bad service, but, Josh and Amy are like your next door neighbors, we felt REALLY COMFORTABLE around them!...
HOW we work, WHAT we eat, WHO we work with
This extraordinary cheese is part of the family of Robiola’s from the Piedmont region of Italy. I think I had a past life there as I am so drawn to the food and wine elements. White truffles, Barolo and red peppers. Yeah… you were there too, right? These cheeses are produced in dairies in the Langhe area and aged for a short period developing a thin, white, bloomy rind. The Guffanti family are master cheese makers, and honestly this is a cheese for any palate. In ZZest Market’s cheese case is Robiola due Latte, meaning made with two milks (not a Starbucks drink). The milks are both cow and sheep’s milk. This Robiola has a smooth creamy texture and an lovely sweet flavor with slight mushroomy notes and a buttery, milky finish. Of course Robiola is a perfect cheese board, cheese. I love it with cherries, fig jam or orange marmalade. Roasted red peppers and olives are also quite nice. Baguette slices are always perfect but a rustic walnut bread is very lovely. There’s a good one at Costco! I will “cook” with Robiola too. What grows together goes together and think truffle. On my list for dinner this week is, naan bread (yep, Costco again) warmed and slightly crisped in the oven. Spread a luxurious slather of robiola, slivers of prosciutto and topped with wild arugula, a drizzle of white truffle oil and a sprinkle of sea salt. Warm Robiola in the oven for a heavenly gooey, cheesy spread. I love it topped with roasted mushrooms and asparagus, here’s a quick recipe and any leftovers can be tossed...
HOW we work, WHAT we eat, WHERE we do it, WHO we work with
The Chefs have been working on the menu under the careful watch of Chef Justin who, as much as he would love to be in the ZZest kitchen that night,has to do a little chicken frying at that other place… Porch. Been there yet? It’s great! Also, in house Somm, Jason, has been working on some gorgeous wine pairings with Tyler Melton from Libation Project. Jason too, will be busy that night at Porch, but Tyler is stepping in to give us a hand. This is going to be fab menu with some (in Tyler’s words) pretty geeky wine. I like geeky, and I like fun, Tyler is fun! Call for reservations 507.424.0080. Two seatings 6pm and 8:30pm ZZest NYE Chef’s Tasting 6 courses $65 wine pairing $25 1- charcuterie and cheese . accoutrements 2- chanterelle mushroom soup . parsnip . chestnut . pickled pear 3- clam . potato . herb gelee . house oyster cracker . intermezzo – thai basil . black pepper . caramelized pineapple 4 -braised lamb . cavatelli pasta . cavolo nero . pomegranate . ramp vinegar . coffee 5- veal leg steak . sunchoke . soybean . pickled cauliflower. dukkah . brown butter 6- black tea cake . creme fraiche . caramelized orange . parmesan and lemon crumble NOTE-Sometimes there’s a last minute substitution needed but so far things are looking...
