Twisted & Bitter now available in Nelson & Fernie. Bitters are highly concentrated tinctures of herbs, spices, fruits and spirits. They don’t just belong at the bar but have huge potential in the kitchen to add depth and kick to food. Twisted & Bitter are handmade in small batches on Vancouver Island by Victoria Distillers with a copper pot still. Each flavour adds character and complexity to food and drink without sweetness
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EXPERIENCE... The Cheese and Meat Festival - So what do you get for the price of your ticket? Upon entry, you will be given a charcuterie board (that you can keep), brochure, and a tasting glass. You ...
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We are pleased to offer a selection of charcuterie from Two Rivers Specialty Meats in North Vancouver. Two Rivers buys the small supply of meats produced by a dozen or so local BC farms and, through dry aging, skilled butchery, and ingenious curing techniques, transforms it into highly sought-after products. They have carefully chosen the partner farms that supply the store based on a set of criteria that includes the absence of hormones or antibiotics, the ethical treatment of livestock (which usually involves free roaming and normal socializing behaviour for the animals), and sustainable farming practices that seek to minimize the operation’s environmental footprint.
Duck and Guanciale Salami is a combination of duck breast(50%), pork shoulder (15%) and pork jowl (35%), spiced with aromatic Cascabel chili, black pepper, anise, cinnamon, and red wine.
Duck Noisette Salami pairs the firm texture of cured duck with the crunch and creamy oils of hazelnuts. Its tangy tone washes the palate leaving only the mild flavours of green peppercorns, garlic, and white wine to linger. The acid and richness balance well.
Elk Goteborg Salami is rich and decadent, spiced heavily with red wine soaked cumin seeds. It also has faint fenugreek, allspice, coriander, and green cardamom notes.
Soria Chorizo Salami is smoky, garlicky, and spicy, made with pork cured in smoked paprika, chilies and sherry. Notes of cumin, fennel, sherry and garlic are in harmony. Serve it sliced thin with Manchego or other firm sheep’s milk cheese.
Milano Salami combines beef, pork, peppercorn, paprika, herbs, and red wine. The fine grind and firm texture make this salami look similar to what is sold as Genoa Salami in North America. You will find a subtle lingering heat from the peppercorns on the finish.
Rosette Salami has a mild "quatre épices" flavour of nutmeg, cloves, and cinnamon with green peppercorn, roasted garlic, and white wine. This French salami is unique and distinct. It is great with chutney and cheese, cider, white wine or wheat beer.
Cold Smoked Schinkenspeck is boneless pork cured with juniper, clove, coriander, and peppercorns. These boneless Prosciuttos are heavily cold smoked and dried. ... See MoreSee Less