Prounounced “shahr-kyut-uh-ree,” the French word charcuterie describes cooked, cured and smoked meats such as bacon, ham, sausage, pâté and dry-cured meats. With so many delectable types to choose from, it’s easy to put together a showstopping charcuterie plate as the centerpiece for home entertaining. The key to a “perfect” charcuterie plate is simply variety and balance. Use this as your guide to building a charcuterie plate, and be creative!
Tag: local
Fabrique Délices Pâté is an Authentic Taste of France, Made Locally
Fabrique Délices is a traditional French charcuterie company that has been preparing time-honored classics alongside innovative new products for over 25 years in the Bay Area. As a fantastic centerpiece for charcuterie plates, Fabrique Délices artisanal pâtés and mousses are a perfect way to “Indulge Local” with family and friends over a glass of wine.
Introducing Llano Seco Heirloom Beans at Mollie Stone’s
We are excited to launch Llano Seco Heirloom Beans, locally grown in Chico, California. Heirloom beans have a rich flavor and rich history. Although they require some advance preparation (as any dried beans do), you will taste the difference.
BABY LIMA Llano Seco’s Baby Limas are slightly sweeter than the larger Fordhook varietal of Limas and high in trace minerals, fiber and protein. They are flat, kidney-shaped beans that are green or white in color. With a grainy yet buttery texture, they ..read more
Recipe: Llano Seco BBQ Beans
Many heirloom bean varieties, such as those grown on the Llano Seco Rancho in Chico, CA, were brought to the Santa Maria region of the Central Coast by either missionaries or citrus grove workers. To this day, they have remained connected to the famous Santa Maria BBQ culture.
Try this hearty recipe for BBQ Beans with Llano Seco Pinquito beans (which have a super sweet, creamy interior yet hold up to their dense pot liquor) or Canario beans (which have a ..read more
Recipe: Berta’s Cuban Black Beans
This recipe is from Llano Seco‘s dear friend and culinary mentor Niloufer Ichaporia King, a specialist in tropical cuisines and author of My Bombay Kitchen: traditional and modern Parsi home cooking (University of California Press, 2007).
Folklorist Berta Montero Bascom of Havana used to bring a vast vat of these beans, expected and appreciated, to any occasion where food was shared. Below is Berta’s family recipe recounted as we cooked them together in her Berkeley kitchen. This is a dish you ..read more
New To Our Shelves: Top 10 for December
This month’s Top 10 ranges from new products from favorite brands to local gems to innovations that make life a little easier.
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1. Republic of Tea One Cuppa New One Cuppas are 95% biodegradable by weight, making them an environmentally friendly way to steep tea in your brewing machine.
2. Vignette Wine Country SodaThis uniquely sophisticated beverage is sweetened only with the juice of California varietal wine grapes. They are lightly sparkling, not too sweet and simply delicious, making them the ..read more
What’s an “heirloom”? And how to cook Llano Seco Heirloom Beans
Llano Seco Rancho grows heirloom beans expressly for their rich flavor and their rich history. Heirloom vegetables and heritage breed animals are, in simple terms, the old timey varieties that are known for their flavor and nutritional value, that have gone out of fashion due to their inability to adapt to industrial agriculture’s ways.
The mechanization of agriculture began with the industrial revolution in the late 1800s and changed dramatically in the years post-WWII. As the food business expanded and companies ..read more
Llano Seco Rancho, 6 generations of land stewardship
Llano Seco Rancho is a 6th-generation family farm in Chico with a rich history of balancing agriculture, livestock husbandry and conservation. The Rancho is one of the last fully intact Mexican land grant properties, a reminder of a lost era when Californian, American, Mexican and Spanish history intersected. Joining forces with conservation groups, they work to restore native wetlands, grasslands, oak savannas and riparian forests in order to preserve the biodiversity of the Rancho. Lllano Seco produces organic, responsible, natural ..read more
November 21, 2013: Meet the Chocolatier featuring Gary Guittard
Join us at Mollie Stone’s Burlingame on Thursday, November 21, 2013, to meet award winning chocolatier Gary Guittard of the Guittard Chocolate Company! We’re hosting a meet and greet with Gary, who will be available to answer your questions and to share samples of his new Collection Etienne Baking Bars and Single Origin Bars.
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4pm – 6pm on Thursday, November 21, 2013 Mollie Stone’s Burlingame 1477 Chapin Avenue, Burlingame, CA
We hope to see you there! Click here to learn more ..read more
New To Our Shelves: Top 10 for November
With the holidays quickly approaching, we are excited to offer some new foods that make eating well a little easier even when life gets hectic!
We’ve brought in a bunch of new items from one of our favorite companies, Amy’s Kitchen, which happens to be another local and family-owned business like Mollie Stone’s. Did you know Amy’s Kitchen is made in Sonoma County? Here are some of our favorite additions…
1. Amy’s Kitchen Pad Thai This delectable entree is a gluten free and ..read more