Fennel Pollen has made its way into the culinary world because, well, it is a tasty burst of fennel flavor. It smells divine, too.
We just made a triple fennel tart, adding it like a finishing salt. Many recommend using it for roast chicken. For more ideas, see http://www.thekitchn.com/how-to-use-fennel-pollen-65434
We’ve got it on the spice rack, next to the dried mushrooms. Just ask Elena if you need help finding it. We think it will be your new kitchen friend.
We’re so excited to support local artisan food makers. Come visit the table by the left register to discover local honey, sweets, mustard, granola, and jerky.
What would Giovanni think? We think he’d say si, si, tutto va bene!
This wonderful Cotes du Rhone is a new favorite, brought in by our French friend Francois. It is 80% Grenache, 15% Syrah, and 5% Mourvedre, produced from 45 year old vines. It has notes of spice, with pronounced green and white pepper, as well as cassis. It has a smooth finish and has an unexpected California-esque complexity. It is a great value $14.79 a bottle.