Posts Tagged ‘the cheese board and wine seller’

Join The Cheese Board At A Taste For Art

Friday, August 13th, 2010

One of our favorite events of the year is the fundraiser for Nevada Musuem of Art called “A Taste For Art.” For the past 25 years, we’ve thrown our support behind this event and showcased our cuisine before thousands of wine fans and foodies from across Northern Nevada. Join us on Aug. 20th at the hottest art party in town, and stop by The Cheese Board’s table for a taste of something truly extraordinary. We can’t wait to see you there! For tickets, please visit www.nevadaart.org.

Kidder’s Corner: Crispy Seared Salmon Filet Salad

Thursday, May 13th, 2010

By Dave Kidder
Sweet juicy fruits reminiscent of warm sunny days are practically nonexistent during the colder months here in Reno. Hearty, savory vegetables tend to dominate the menus in most restaurants and bistros. But, there is one type of fruit that shines during the deep freeze, and that is citrus. Blood oranges, grapefruits, satsuma mandarins, kumquats, sweet oranges, lemons and limes are all in their peak of ripeness and deliciousness. I primarily use citrus fruits in salads because they lend a sweetness to counter the flavor of savory ingredients such as onions, olives and fennel. A salad of roasted lamb with oranges, olives & fennel or a salad of pan seared salmon filet with grapefruit and avocado are types of menu items featuring citrus fruits here at The Cheese Board. We cut the fruits into sections, or supreme. They add beautiful color and immense sweetness to our dishes. I have included a recipe featuring citrus fruits, so it can be made at home. I hope you enjoy it and feel free to write or call me any time if you have any questions at (775) 323-3115.

CRISPY SEARED SALMON FILET SALAD with GRAPEFRUIT and AVOCADO

(Serves four portions)

Ingredients:

-1 pound fresh salmon filet (skin removed)

-4 large handfuls of baby lettuces (mesclun mix)

-2 large ruby red grapefruits

-2 large Haas avocados

-4 ounces feta cheese (crumbled)

-6 ounces pecan halves (toasted)

-1 shallot (finely minced)

-zest and juice of 1 lemon

-1/4 cup sherry vinegar

½ cup canola oil

½ cup extra virgin olive oil

-1 tbsp dijon mustard

-1tbsp sugar

Kosher salt

Fresh ground black pepper

TECHNIQUE:

Salmon:

-Cut fish into four quarter pound filets, season with kosher salt and fresh ground pepper.

-Pre-heat a large non stick sauté pan over medium high heat until just smoking, add enough canola oil to liberally cover the bottom of the pan. Delicately place the fish, seasoned side down in the pan and let it cook for about three minutes. The goal is to get a nice crispy sear on the flesh. Carefully flip salmon in a motion moving away from yourself in order to avoid getting burned by hot spattering oil. Continue cooking for another two minutes, or until desired temperature, remove from pan, let rest on a plate lined with paper towels.

Salad:

Prepare vinaigrette; in a large mixing bowl, soak the minced shallot in sherry vinegar for fifteen minutes in order to remove the harsh oniony flavor. Add mustard, sugar, lemon zest and juice, salt and pepper, blend with a whisk. After all ingredients are incorporated, slowly drizzle oil while whisking. Taste your final product before serving; it may need more salt, pepper, sugar to your desired taste.

Toast pecan halves in 350 degree oven for ten minutes

Crumble feta cheese

Peel and cut avocado into thin wedges, peel and cut grapefruit (removing pith) into sections, or supremes.

Toss baby lettuces in a large salad bowl with a small amount of vinaigrette, you can always add more, but an over dressed salad is not very pleasant.

Place dressed lettuce on plate, arrange grapefruit and avocado around lettuce. Put salmon on top and finish the salad with toasted pecans and crumbled feta cheese.

That’s it. Enjoy!

The Cheese Board — Reno’s Best Caterer for 2010

Tuesday, April 27th, 2010

We’re honored and humbled to announce that RENO Magazine has selected The Cheese Board as Reno’s best caterer for 2010. Our catering career started way back in 1981 when a regular customer to our then-200 s.f. shop in Arlington Gardens—the original Cheese Board & Wine Seller—asked if we could make a sandwich and cut it into four pieces he could share, at a time when all we thought we did was sell imported cheeses and yummy California wines! From that first sandwich, we grew organically to do small parties, weddings, birthdays, retirement parties, galas, and eventually our largest event ever, which was the 5th birthday party for RENO Airlines (now a part of American Airlines), a huge bash for an estimated 4,500 guests. A fabulous chef in her own right, our founder, Debbie, served on the board of directors of the National Caterers Association, and was taken under the wings of three of North America’s most illustrious caterers—from New York City, Vancouver, B.C., and Phoenix—who shared their insights, recipes, chefs, and even their homes to help Debbie achieve her vision of bringing truly world-class catered events to Northern Nevada. Since the beginning, Debbie and her team have been committed to delivering fresh, honest flavors while usings locally-produced and artisanal products—not because it was cool or politically correct, but because that’s where the most amazing flavors and textures could be found. As a business, we owe a debt of gratitude to many people, including the many fine folks who have worked alongside us over 30 years; to our vendors, farmers, and purveyors of fine food and wines; and especially to our clients and friends who have honored us with their patronage, made us a part of their celebrations, and allowed us to grow. Thank you, and special thanks to RENO Magazine for recognizing a local, independent, woman-owned  business in this way.

Thanksgiving Favorites

Monday, November 23rd, 2009

We have some of the yummiest retail items at The Cheese Board, one of which is Stonewall Kitchen. Their Cranberry Horseradish Sauce and their Maple Pumpkin Butter in particular are a must have at my house for Thanksgiving. You can put the cranberry horseradish sauce straight on the table for Thanksgiving dinner, but my favorite is on turkey sandwiches or turkey quesadillas the next day.

applebutter

The Maple Pumpkin Butter you can heat and put on ice cream, pound cake or even apple pie. I really like it spread on fresh baked biscuits.

turkeys

Turkey Petit fours are here! They are so adorable and are a fun treat for your family after Thanksgiving dinner. Put one at each place setting, or send them home with your guests. Not to mention, kids love them!

Kidder’s Corner

Friday, November 20th, 2009

by Dave Kidder

Sunchokes

soupwine

Sunchokes (a.k.a. girasole (Italian) Jerusalem Artichokes, sunroot, earth apple or topinamber) are a root vegetable that grows under the North American Sunflower Plant, or girasole, in Italian, eventually becomes a Jerusalem artichoke. They have a flavor similar to the crossing of an artichoke and a potato. Luckily, one of our local organic farmers, Bill Mewaldt from Fallon, grows sunchokes and delivers them to The Cheese Board. I prefer to use sunchokes in soup, but the may used in many different recipes. Since sunchokes are a root, you need to make sure they are cleaned and free of any residual dirt. This recipe is super easy and is tasty autumn delight the will warm you up on a cold day.

Sunchoke Soup

yields 6 servings

Ingredients:

3lbs sunchokes (cleaned)

5 cups chicken broth

2lbs potatoes (any kind)

2lbs yellow onion (julienned)

4 cups heavy cream

salt and pepper

squeeze of lemon juice

dash of Tabasco

Procedure:

In a large pot cook sunchokes and potatoes in chicken broth for about 40 minutes. White the pot is simmering, sauté the onions until they are soft, then add them to the pot. Once the potatoes and sunchokes are fork tender, add cream and salt and pepper. Puree mixture with an immersion blender and finish with a squeeze of fresh lemon and Tabasco.

There’s Always Something To Celebrate

Friday, October 23rd, 2009

CelebrateWith the holiday season fast approaching, many business owners are thinking long and hard about whether or not to throw a party for the office this year. With lower revenues and fewer resources available for most businesses in what’s being called The Great Recession, it may seem like a no-brainer to postpone or cancel a holiday celebration. However, most experts agree that business leaders would be wise to re-think a strategy of “scarcity” and instead consider the positive impacts that celebrating the firm’s survival and the sacrifices everyone in the organization has made to make it through these challenging times.

Throwing a holiday party — even a modest one — shows employees that they are appreciated, especially in these trying times. Keeping employee morale and spirits up can also have a beneficial effect on the bottom line with greater productivity and a “can do” attitude.

But, what should you do if hosting a holiday party is not in your budget? Consider modifying your tradition to make this year’s event more appropriate for your company’s situation.

Not only do you not want to spend money you don’t have available, you don’t want your employees to feel the party is over the top. Your employees have been along for the ride with you dealing in some cases with layoffs and compensation cut backs in their own households. They likely feel the situation as much as you do so having an extravagant party may leave them feeling like they would have rather had the money or that the company is not using their funds in the best way possible.

The moral of the story: Have a party to show your employees they are indeed appreciated but observe some simple “do’s and don’ts” this year.

Do’s and Don’ts

Don’t go overboard.

Over-spending when staff is taking pay cuts will only hurt morale. You don’t want your staff wishing they would rather have the money.

Don’t invite families.

You can keep your budget down and have your celebration at lunch or right after work. For cocktail parties after work, keep it to 1 to 1 ½ hours to control cost. But do remember to observe your employees’ personal time. It is the holidays and they would likely like be with their families so try to regard that as well. If you are not going to include families don’t have the party on a weekend.

Don’t think you have to have your party in December.

There are so many things going on in December that January has become a celebration month. More venues are available and pricing may be better. Plus you may have better attendance because of scheduling conflicts before the holiday.

Don’t encourage over-drinking.

A simple beverage station with red and white wine, two types of beer, and non-alcoholic beverages (mandatory) is perfect. You can add a fun mocktail to the mix or have a totally alcohol-free event.

Do think of creative ways to have an event.

Bring in lunch and then give the staff the rest of the day off – perfect on Christmas Eve. Honor birthdays for the year or have a little mixer once a month. Celebrate the company anniversary or end of the year with a happy hour mixer. Theme it! – Dickens, South of the Border, Retro, Pan-Pacific – have fun with it! Simple décor can add a lot to the energy of an event and to the office. Think of an interesting location – go bowling or ice skating.

Do hold your party on a week day.

Parties held on any day but Saturday may be less expensive. You will also have more choices when it comes to a venue or engaging a caterer.

Do hire a caterer.

Many restaurants that do not serve dinner have a nominal fee to have an after-hours event. There are many budget-savvy options available. Great food can be dropped off at the office or be brought into many of the local smaller drinking establishments that don’t provide food service. The employer can host two beverages and the food – after that, the employees are on their own.

Do remember to thank whomever it is that organizes the celebration.

It is their holiday too and organizing takes them away from their “to do” list.

Do remember the spirit of the holiday.

Think of ways you can help your community along with your staff. There are so many that don’t have a job. Instead of a gift exchange, sponsor a family in need. Volunteer at a local non-profit. Whether it is a dining hall, food bank, soup kitchen, distributing turkeys- they could all use an extra hand.

Company holiday parties should show your appreciation as an employer for everything your employees do over the year. In a time where morale may be an issue, it is important to take the time. That being said, holiday celebrations don’t have to be elaborate or expensive to accomplish that. In fact, if your company has had to make tough choices over the year like so many others, spending a lot of money on a party may do more harm than good. Make the gesture in a way that does not cost you more than you can afford.

For more information call 775-323-3115 or email debbie@thecheeseboard.biz.

Kidder’s Corner: Butternut Squash Soup

Thursday, October 15th, 2009

by Dave Kidder

As much as I love summer and all of its amazing fruits and vegetables, I especially look forward to fall because of the drastic change that occurs on the menu. The sweet-savory flavors of autumn (butternut squash, pumpkin, apples, pears, pomegranates, persimmons) create a comfortable feeling, nostalgic of the holidays and big family feasts.

I think butternut squash is the most frequently requested autumn vegetable on our menu at The Cheese Board. Fortunately, one of our local organic farmers, Rick Lattin, grows an abundance of this squash, so you might see him bringing us a case or two at the restaurant on a Thursday afternoon. I mainly use it for soup, and it is one of the most popular soups here. Using granny smith apples and yellow onions along with vegetable stock, cinnamon, allspice, and heavy cream, fresh butternut squash soup warms the soul like no other. I like granny smith apples for this application better then others because of their sweet-tart flavor and when you caramelize the onion and the apples together it brings an extra layer of richness and a naturally sweetness to this soup. Nothing says, “Fall is here!” like a bowl of this soup.

Remember, when making this soup, simple is better. The flavor of the squash, apples and onions is great by itself, but a pinch of cinnamon, a pinch of allspice, salt and fresh ground pepper helps this soup by accenting its naturally amazing flavor. Enjoy!

butternutsquashsoup

Roasted Butternut Squash and Apple Soup

yields 6 servings

1 hour of prep time

Ingredients:

1 large butternut squash, peeled and chopped in 1 inch cubes

4 granny smith apples, peeled and chopped in 1 inch cubes

1 large yellow onions, peeled and chopped in 1 inch cubes

2 tbsp olive oil

5 cups low sodium chicken broth (may substitute vegetable broth)

1 cup heavy cream

pinch of all spice

pinch of cinnamon

kosher salt to taste

fresh ground pepper

*garnish with pumpkin seeds

Procedure:

Preheat oven to 350 degrees. Toss the squash, apples and onion in a bowl with olive oil, salt and pepper. Roast the vegetables for 20 minutes or until tender.

In a soup pot add roasted vegetables, chicken broth, cinnamon and allspice. Bring to a boil then reduce heat to simmer for 15 minutes. Add the cream and puree the entire mixture with hand held immersion blender until nice and smooth.

Domestic Artisan Cheeses

Thursday, October 1st, 2009

We are making a commitment to American Artisan cheeses here at The Cheese Board and will have fresh deliveries every other week. This totally compliments our involvement with the Slow Food movement and the support of small farmers across America. America is such an amazing country and sometimes we just have to look in our own backyard…

cheese

Constant Bliss is made at Jasper Hill Farms, a small farm in Greensboro, Vermont.  Made from raw, uncooled, evening Ayershire cow’s milk, it is aged for 60 days. It is a soft, mild-ripened drum of yumminess. Constant Bliss gets its name from a revolutionary war scout killed in Greensboro guarding the Bayley Hazen Military Road. $14.00 each

Barely Buzzed is a hand-made cheese made by brothers-in-law, Tim Welsh and Pat Ford, at Beehive Cheese Creamery in Utah. It is a creamy, nutty cheese encased in an irresistible rind of crushed lavender and exotic coffee. Barely Buzzed won the American Cheese Society competition in 2007 and has an intriguing flavor combination that is a delight on the tongue. $15.00 per half pound

Cowgirl Creamery named its signature cheese MT TAM in deference to the beautiful Mt. Tamalpais in Northern California. It’s smooth, creamy, elegant, 10 oz triple cream made with tasty organic mild from the Straus Family Dairy. MT TAM is firm with a texture of beaten butter and a mellow, earthy flavor reminiscent of white mushrooms. MT TAM placed first at the Los Angeles County Fair, in 2008 and second the American Cheese Society in 2008.