Farm Art Festival is on June 11th – Mark your calendars! Second Annual Farm Art Festival – Inspired by Nature – Sunday, June 11th – 11 to 4 pm at The Gary The Olivia Theater
Local foods & wine, painting, pottery, crafts, and music come together at the Farm Art Festival “Inspired By Nature” is the theme and local artists, small farms, artisan food producers and Clay & Wattles Theater Company will participate – all inspired by nature and contributing to our area’s vibrant cultural life. Click the link to order tics online. See you there! http://thegarytheolivia.com/wp/event/farm-art-festival-june-11th-2017/
Wine & Cheese Discovery with Certified Sommelier Sally Camm and cheese expert Tom Camm from Artisan Made America for your group, private party or corporate event. Enjoy a fun, interactive and informative 1 1/2 hour presentation by two of the top experts in the field. Click here for details.
Harvest Table 2016. Artisan Made America was pleased to participate in the 2016 Harvest Table fundraiser in support of the New Covenant Center (a program of Catholic Charities of Fairfield County) lower Fairfield County’s only soup kitchen providing individuals and families in need with nourishment and emotional support. Important outreach, great organization and lots of cheese lovers!
Last week we took a road trip to Michigan and while we were there we took the time to visit Leelanau Cheese Company in Suttons Bay on the Leelanau Peninsula. Suttons Bay is just north of Traverse City , so the drive took us along the edge of the beautiful Grand Traverse Bay a really spectacularly beautiful part of Michigan. Leland, Empire, Sleeping Bear Dunes – this is one of the most lovely parts of our country. Wineries and Craft Breweries abound with Bells being one of the local craft beers we like and Terra Firma a newer brewery shows great promise.
Leelanau Cheese Company is owned by husband and wife team John and Ann Hoyt who met each other while making cheese in Switzerland and then in 1995 brought their skills and recipes for making world class Raclette to Suttons Bay. Their Raclette is an award winning cheese and in 2007 their aged Raclette was declared the “Best in Show” by the American Cheese Society.
Artisan Made America is proud to carry their delicious Raclette. Purchase Raclette Cheese
This easy to make, fall potato recipe was developed for the Farmstead Festival by chef Isaac Olivo, Executive Chef at the Mayflower Grace Hotel in Washington CT. His use of course grain mustard, sherry vinegar and fresh local herbs adds not only wonderful complexity to the flavor of the dish but also a delicious lightness. It is sure to be a favorite on many Thanksgiving tables this year. Enjoy.
Ingredients: 1 Pint Blanched (Boiled for approx 12 min) Fingerling Potatoes, 2 Tbs Sour Cream, 2Tbs Olive Oil, 3 Tbs Sherry Vinegar, 1 Tbs Whole Grain Mustard, 2oz La Luna (Gouda Style) Goat Cheese, Kosher Salt to taste, 1 Tbs Cracked Black Pepper. I Bunch of mixed fresh herbs with bitter greens such as sorrel or arugula, squeeze of fresh lemon juice.
Procedure: Slice potatoes in half, pour olive oil into a sautee pan, add potatoes and cook till browned, add sherry vinegar and reduce for 1 minute, add mustard followed by sour cream, sautee for 2 minutes. Remove from heat and place the potato mixture in an oven proof dish. Top with slices of La Luna Cheese and place under the broiler till cheese is melted and slightly browned. Remove from broiler, top with your favorite bitter greens a squeeze of fresh lemon juice and cracked black pepper.
Purchase La Luna Cheese
Thank you to everyone who made the Farmstead Festival 2016 at Percy Thomson Meadows Farm such a success. The festival took place on Saturday, October 1, 2016. 11 am to 4 pm at Percy Thomson Meadows Farm – 78 Thomson Road – Bethlehem, CT 06751.
Featuring a Heritage Breed Berkshire Pig Roast, craft beers presented by Sam Kratzer of Lake Wine & Spirits, Chef Isaac Olivo from Mayflower Grace Inn & Spa, cheese expert Sister Noella Marcellino OSB, Certified Sommelier Sally Camm, farmstead cheeses, baked goods, meats, produce, condiments, artisan chocolates, cooking demonstrations, boutique wines, live entertainment from Alika Hope and The Ray of Hope Project and much more.
Everyone sampled from the tasting menu (included in the festival program) to find what they liked! Each vendor selected one item to be featured on the tasting menu and paired with other foods from the festival. Festival goers went from vendor to vendor sampling the suggested pairings- discovering new flavor experiences and sharing with friends.
Intimate conversations about food, wine and craft beer, a window into a small New England farm, and best of all warm hospitality and friendship. Thanks to all!
Thank you to our sponsor for the festival:
Are you expecting a crowd for your annual holiday party and wondering what to serve? Cheese of course! It is so easy just slice and serve. It goes with everything, from Punch to Beer to Cider to Wine.
But what if you want to offer something a little bit special. Over the next few weeks we will share with you some of our most popular appetizer ideas that can be ready in a snap.
Spicy Cheesy Pinwheels (Bet you cant eat just one!)
This recipe combines the delicious tangy Tarentaise Cheese from Thistle Hill Farm in Vermont with the spicy flavors of Chile Peppers in a wonderful all natural spread from Gracious Gourmet. Both of these items are available from our store and can be shipped out together with this recipe.
1 Sheet all Natural Puff Pastry
8oz Tarentaise (Organic Alpine Style Cheese) from VT. (Grated)
12oz Jar Chile Red Pepper Tapenade
Preheat oven to 400 degrees.
Thaw the Puff pastry and roll out to 1/8″ thin. Cut the sheet in half
Spread the Chipotle Tapenade over the Pastry
Sprinkle the Tarentaise Cheese over the Tapenade
Roll up the Puff Pastry and cut into 1″ sections, place on a baking pan about 2 inches apart
Bake for approx 20 min
Make about 24 pieces. Can be served hot or cold. Enjoy
Purchase Tarentaise Cheese
Purchase Chile Red Pepper Tapenade
Since 2003 Artisan Made-Northeast has been digging. Perhaps somewhat like an archeological excavation but with food as the end point, we’ve been digging beneath the surface to discover one-of-a-kind, flavorful foods that we think express the “terroir” of our region, the Northeastern US.
The Northeast has provided us with an entrance point to the artisan food movement that has been sweeping through America – and we have found world class products, made right here, to share with you.
Using the European Artisan Craft Guilds as a reference, we think of artisan foods as made using traditional methods and a high degree of skill, typically handcrafted, with no artificial ingredients – nutritional, high value foods made in small volume batches to ensure the foods’ integrity, quality and unique flavor. These are foods made by skilled artisans and connected to their place of origin.
As our business has grown we’ve attracted interest from consumers and the trade from all over the US. This coupled with the fact that we’ve lived in the Midwest and West Coast has awakened our interest in artisan foods being produced in other regions in the US.
So, we are branching out looking to expand our special collection of artisan foods to include the whole US. The new name then, Artisan Made America, captures the breadth of our reach. We so look forward to sharing our new artisan food discoveries with you as we continue to dig, unearthing incredible food experiences from the richness and bounty of our beautiful land.