Steinbach Update: Charcuterie is Fancy Faspa...

...but just as quick and easy!

We had so much fun hosting Carly Minish-Wytinck, owner of SMAK DAB Gourmet Mustards. She led is in one of our most delightful Cooking Classes ever as she smoothly showcased how to pull together--and pronounce!--a charcuterie board.

From the delectable array of cheeses, meats, and accoutrements, Carly showed us in detail how just a small amount of knowledge can take your selections to the next level. Different cheeses interact with peppery or sweet meats in different ways. And if you choose a spicy cheese or meat, you can balance that heat with sweet balsamic drizzle or tart pickled items.

The highlight for this staff member was the Caramelized Pear Chutney, served in heaping spoonfuls over baked brie with crunchy walnut topping. Delicious! A perfect melee of flavours and balanced textures.

In November, we attended the Everything Chocolate fundraiser event for The Canadian Cancer Society. Lots of fun, lots of chocolate! We even got to play with our Cranberry Pear White Balsamic and Capital K Distillery Tall Grass Vodka and Gin. My favorite was the Cranberry Pear White Balsamic in the Tall Grass Gin, even though I usually prefer Vodka. 

We also attended the Niverville Winterfest Craft & Vendor Sale and Portage United Way Ladies Shopping Night. Both were great success and always fun to meet new people and introduce them to our products.

On top of hosting our November Cooking Class, we were happy to finally start putting out our Christmas packs. We have more selection for pre-made gift packs than we've EVER had before in our five+ years. Yes, did we mention we celebrated our fifth anniversary in November? It's been a busy month! With a successful, busy, and fun Black Friday weekend under our belts, we are in full gift-wrapping, Christmas-flavour-matching, gourmet-gift-idea-giving mode! 

The store is fully decorated now and it really feels like Christmas. Can't wait to see you soon! 

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