The Gourmet Retailer’s 2017 Meat Guide

The Gourmet Retailer’s 2017 Meat Guide

New World Innovations

Oliver’s Markets, a four-store chain based in Santa Rosa, Calif., opened its newest store in Windsor, Calif., in May 2016. The new Windsor store has room for a slicer and hanging product, says Colette Hatch, gourmet cheese coordinator. “All the product in that store is high-end American, (such as product from) La Quercia, Olli and Creminelli. Te focus is on American because so much wonderful product is being made in the U.S.,” she says. “We’re the only one in the Bay Area doing this.”

Hatch is also an instructor at The Cheese School of San Francisco, which recently added a charcuterie class. The Cheese School’s owner, Kiri Fisher, decided it was time to add a cheese and charcuterie pairing class, but in the end, the class focused solely on DIY charcuterie — and it sold out. Because The Cheese School has a restaurant kitchen, the health department approved holding a make-your-own charcuterie class.

The class, which Hatch attended, included hands-on making of pâté, mousse and rillettes — meat cooked slowly in fat until it is tender enough to be shredded. The class consisted of two teams of 10 people. Sebastien Espinasse of Fabrique Delices, who served as instructor, explained the necessity of food safety before the class began. “People loved it,” says Hatch. “They saw the grind, they mixed the spices and the meats, and they saw the results. Each participant took home a ramekin.

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