Basically, across the US, Canada and the UK, at 3 pm EST, wheels of Parmigiano Reggiano cheese were to be cracked open simultaneously at all Whole Food store locations so that the collective cracking sound of happiness could echo out and resonate deep inside our foodie hearts...
...pure poetry.
Although it would mean leaving Columbus earlier in order to make the event, I only had to remember that some of my favorite bloggers would be present before agreeing to go......and there would also be some free vittles!
So I left Columbus early right after breakfast...
...and decided to make a quick stop in Ashland first...
...and get myself in the cheese-eating mood...
...and decided to make a quick stop in Ashland first...
...and get myself in the cheese-eating mood...
...at Grandpa's Cheesebarn.
I'm a big fan of Grandpa's Cheesebarn for a number of reasons...
1.) They're always friendly and greet you once you walk in the door, being sure to ask you if you know your way around the store
2.) They carry a lot of local products, including Amish goodies, pickled products and smoked meats
3.) Their baked goods are pretty good, including their white chocolate cherry cookies and their cinnamon rolls
4.) They have single bathrooms, which are great when driving back and forth to Columbus
1.) They're always friendly and greet you once you walk in the door, being sure to ask you if you know your way around the store
2.) They carry a lot of local products, including Amish goodies, pickled products and smoked meats
3.) Their baked goods are pretty good, including their white chocolate cherry cookies and their cinnamon rolls
4.) They have single bathrooms, which are great when driving back and forth to Columbus
5.) They have plenty of cheese samples to enjoy (for free!).
Once I got upstairs to the cheese area, I sampled a few cheeses before buying some butter cheese for my mom and some newer Steakhouse Onion Cheddar cheese for myself - it tastes sort of like cheese mixed with French Onion Chip Dip and Steak.
But I didn't want to overdo it, so I stopped eating cheese samples, got back in the car and headed north...
...to the great big Whole Foods in University Heights.
Out of this world!
But I didn't want to overdo it, so I stopped eating cheese samples, got back in the car and headed north...
...to the great big Whole Foods in University Heights.
I had actually arrived earlier than expected and was rather hungry, so I treated myself to a dragon roll from the sushi bar.
By the time I finished, it was near the time that the bloggers were supposed to meet, so I walked over to the Osteria bar...
...and found this Reserved sign at several chair sittings.
By the time I finished, it was near the time that the bloggers were supposed to meet, so I walked over to the Osteria bar...
...and found this Reserved sign at several chair sittings.
Once I found out it was for us, I grabbed a chair and was greeted by Lisa, who orchestrated the events. She was kind enough to get me a glass of wine as the other bloggers and significant others/friends showed up with them...
...Tom could get underway and make us some great eating samples.
...and we took up a nice section of the Osteria.
Bloggers in attendance included:
- Alicia of Poise in Parma
- Brad of Cleveland Food and Brews
- Crystal of Eat Drink Cleveland
- Kimberly of SMITTEN...in Cleveland
Oh...and there was a special guest roaming around the store...
...Elvis himself.
But more on him later.
Now with everyone in attendance...
...Tom could get underway and make us some great eating samples.
Two dishes were selected from a Parmigiano Reggiano menu that Whole Foods is now offering...
...which you can check out here.
...which you can check out here.
Note: I just now noticed that the menu reads "parmesan" in the descriptions, which can be used both as the English for parmigiano as well as imitation versions of the cheese. Although I feel Whole Foods intends the former, especially since they served parmigiano in our dishes, you can always double check when ordering at the Osteria.
The first dish we were given was a Melon and Crispy Prosciutto Crostino...
...where bits of melon rested under the prosciutto and parmigiano and were all drizzled with honey.
...where bits of melon rested under the prosciutto and parmigiano and were all drizzled with honey.
This had a nice flavor to it (salty and sweet), but do I suggest breaking the prosciutto and cheese into bits before eating it so you get all the flavors into easier bites (not so easy to bite through the prosciutto).
The second dish consisted of orecchiette (little ears) pasta, roasted squash and brown butter...
...and I even had some honey added (thanks, Tom!) to better contrast the saltiness of the cheese (notice the droplets of honey on the plate).
As we ate and enjoyed our wine...
...Jim, the cheese buyer, explained the qualities, cheese-making process and history of Parmigiano Reggiano cheese...
...while offering us tasty samples, I should add.
...and I even had some honey added (thanks, Tom!) to better contrast the saltiness of the cheese (notice the droplets of honey on the plate).
I thoroughly enjoyed this dish!
As we ate and enjoyed our wine...
...Jim, the cheese buyer, explained the qualities, cheese-making process and history of Parmigiano Reggiano cheese...
...while offering us tasty samples, I should add.
And once our Parmigiano Reggiano education was complete...
...we were directed toward the wheel-cracking stage...
...where Elvis (Ron, actually) and Joe prepared themselves for the cheese-crackin' competition of their lives...
...which you can see here.
...we were directed toward the wheel-cracking stage...
...where Elvis (Ron, actually) and Joe prepared themselves for the cheese-crackin' competition of their lives...
...which you can see here.
As winner of the wheel-cracking...
...Elvis was put in charge of prepping some super fresh samples for Whole Foods customers...
...which I also grabbed for myself (of course).
...Elvis was put in charge of prepping some super fresh samples for Whole Foods customers...
...which I also grabbed for myself (of course).
Elsewhere in the store...
...other Elvis imposters dished out other parmigiano-inspired dishes for guests to sample...
...including pasta, parmigiano-crusted eggplant...
...and some delicious gnocchi.
...other Elvis imposters dished out other parmigiano-inspired dishes for guests to sample...
...including pasta, parmigiano-crusted eggplant...
...and some delicious gnocchi.
All in all, it was a delightful experience and I would like to thank Whole Foods (Lisa, Jim, Tom, Ron, and the entire team) for the hospitality, wine, grub, education and entertainment!
Thanks so much!
...............BONUS SECTION...............
...............BONUS SECTION...............
And if you happen to have a ton of Parmigiano Reggiano cheese in your fridge and don't know what to do with it, I'll fill you in on a popular Italian appetizer that you're likely to love (as long as you're not vegetarian)...
Kristian's Fantastic Bresaola and Arugula Appetizer
Bresaola is an air-dried salted beef that is thinly sliced. It may sometimes be difficult to find, but you should be able to get it in a Whole Foods or a bigger market.
All you need is about 1/4 lb of bresaola...or enough to cover a plate per person. Spread the slices over a place and then cover with arugula, fresh Parmigiano Reggiano shavings, pepper, and lemon juice (or olive oil or both).
Of course, you can also put arugula and cheese over each slice, squeeze some lemon juice over and roll each bresaola slice into a roll to eat with your fingers.
All you need is about 1/4 lb of bresaola...or enough to cover a plate per person. Spread the slices over a place and then cover with arugula, fresh Parmigiano Reggiano shavings, pepper, and lemon juice (or olive oil or both).
Eat with knife and fork.
See? It's easy!
The above photo was taken from the blog A Cookbook a Month, where they discuss the recipe at the link I've attached to the title. Please check it out!
The above photo was taken from the blog A Cookbook a Month, where they discuss the recipe at the link I've attached to the title. Please check it out!
Of course, you can also put arugula and cheese over each slice, squeeze some lemon juice over and roll each bresaola slice into a roll to eat with your fingers.
Ugh...now I'm hungry again!
I should invite you over to my house for a home made pasta dinner! My uncle had the patent for the first pasta machine and I have my grandmother's machine. It was a prototype!
ReplyDeletemmmm good!
I had a pizza version of your appetizer when I was in Italy. Thanks for reminding me about it! Yum!
ReplyDelete