blogfromafar

This week: Bella Bruschetta!

We’ve got some new tasty bites in store, and it’s high time we give them some airtime! This week, we turn to our new Roasted Sweet Balsamic Peppers ($8.49). Perfect for layering on Panini, turkey sandwiches, roasted chicken…with just the right touch of sweet and saucy!

This Saturday we’ll showcase these jewels, layering them on baguette rounds with Chateau de Fromage Fresh Chevere($7.49). They say Spring is the time to fall in love, and you just might with these – after all they’re fun, safe, and just might turn into a long-term commitment.

Roll up with a little Fresh Chevre and Caramelized Red Onion and Fig Sauce

Need a quick idea, and have time for a long bake? Try this:

See How Taste in Big D Compares to Bon Appetit Nation!

Thanks to all of you who responded to our survey! Our results are IN and we learned some surprising things! We compared our results to those found in Bon Appetit’s (“BA’s) yearly survey and found some interesting similarities and differences!

For example:

• 75% of us prefer locally grown and produced foods (same as BA)
• 46% of us choose organic (54% for BA)
• We love “Anything Chocolate” for dessert (BA opts for creme brulee)
• We share the BA reader’s view that time is our biggest enemy when inviting folks over for dinner (cleaning house was a close 2nd!)
• Get this – our favorite TV chef is still dear Julia Child! Favorite Living? Jacques Pepin. We’re all about the classics here in Big D! (BA chose Giada de Laurentis)
• We try a bubbly champagne when we try a new wine; BA goes for New Zealand Pinot.
• Our fave foodie city is right here – Big D! BA chose San Fran, our close 2nd pick.
• Paris is our favorite Euopean city; BA goes south to Barcelona.
• We use knives the most of our kitchen tools; potato ricers least. BA: microwave/mortar and pestle >”What’s in your frig” is pretty universal and somewhat boring: mostly milk, cheese, eggs, condiments, with a little wine and beer thrown in for good measure!
• Finally, we want to learn more about baking cakes, bread, pizza, while BA hones in on knife skills (our #2)

The second part of our survey had to do with “How are we doing?” We learned:

• You love our olive oils and vinegars
• Cheeses are right up there >”Any things I cannot find elsewhere” figured prominently
• You love our customer service and general vibe (Yea!)

What can we do better/more of?

• More, unique high-quality products, European food items
• More chocolate
• More cheeses and meats
• Fresh produce (coming this spring!)

So – from the bottom of our hearts, thanks again for all the input and kind words! Thanks also for helping us think in new directions. Stay tuned and see where we go!

Three Stories In the News

First, Tennessee Truffles: Whiskey and tobacco country yields the first crop of US truffles that match the aroma and flavors of the Perigord region in France. Click here to read the story of Dr. Tom Michaels’ success where others have failed. (Ever hear tell of a game preserve in Hext, Texas….former multimillion dollar truffle farm?) This past winter, several Flavors From Afar Foodies banded together to purchase the Real Thing from Italy. Here’s hope that local production may lower costs (did you know that Perigord truffle production today is only 5% of what it was in the 19th century?) in time for a purchase next season (send us an email to become part of our Truffle Buying Club!).

Then, for those of us who love our grandmothers, here’s Kim Severson’s story of a woman hot on the trail for THE red sauce recipe as made by the Italian women in her family. It’s a story of love, tradition, and food history. For example, the author points out that the American version of THE sauce contained much more oregano than the traditional version, partly because transplanted Italians poured on the oregano, hungry for a scent of home. (Hmmm, maybe this explains the flavors of Tex- Mex found in Atlanta…)

And finally, Dallas still awaits the arrival of it’s own “foam” (or molecular gastronomy, if you will) restaurant (signifying nothing, or the beginning of food as we will know it?). “Alinea” and “Moto” in Chicago received a thumbs up review from the Wall Street Journal recently in “The Tastiest Molecules Ever.” For a peek at the menu, you can order a Tour12- course for $135 Tasting, or a 22-course for $195. Keep in mind that the portions are tiny, and the idea is that you are stimulated to move from course to course, never sated. What do you think? Send us an email and let us know if you’ve tried this cuisine, and whether you’d like to see it here! Finally, because all Dallasites love fashion, you can shop at Alinea’s online store, and buy the accessories so you can try this at home (or at least look darn good doing it). Our favorite? The Squid!

Last Week to Answer Our Survey and Win a $10 Gift Certificate

We’re On The Move to 6712 Snider Plaza, across the street from our current location. We’re painting, sheet rockin’ and rollin’ ….it’s a beautiful thing! Look for us in our new spot March 12.

We’re expanding our tasting area for more room for demos and classes. Also, we’re including a bulk area so you can buy a cup of Manicaretti Pasta if you like, or an ounce of fleur de sel. New party idea: Salt tasting, anyone??

Thanks to all of you who’ve responded so far to our survey. We’re busy tallying the outcome, and early polling results are in. So far, we love NYC, SF, and Big D for local cuisine, and Paris and “‘anwhere-in- Italy” abroad. “Anything chocolate” has taken an early lead in the dessert category, and we find that we opt for local produce always, and organic mostly. Stay tuned next week for the finals!

If you haven’t responded already, you’ve got one more week. We’re going to compare your answers to questions like “who’s your favorite TV chef” to the Bon Appetit respondents, and you get a $10 gift certificate to use on your next trip in! Click here, scroll down to the bottom of the page, and write on!