Fancifull Gift Baskets Blog

California’s Artisan Cheese Festival

Terry — Thu, 19 Apr 2012 19:26:30 +0000

California’s Artisan Cheese Festival

“Stand in the place where you live
(Now face North)
Think about direction
Wonder why you haven’t before
Now stand in the place where you work
(Now face West)
Think about the place where you live
Wonder why you haven’t before”

This song by REM ran through my head as I stood among all the cheese and salami makers, farmers, artisan producers and food enthusiasts at California’s Artisan Cheese Festival in Petaluma.

Being from Los Angeles, North is the direction to go if you are looking for a commitment to local, organic and community based food. No disrespect for LA, there is quite a movement going on here as well. But Northern California has been agricultural for over a hundred years, with a large percentage of its land dedicated to farmland, and now the Marin Agricultural Land Trust exists to make sure it stays that way. There is just a lot of food produced there.

Northern California reminds me of what I love about Europe, but in California I get to speak English.

I revel in the lush scenery, rolling hills dotted with farm animals, villages with main streets and turn-of-the-century architecture, the wide mix of people working the land and connecting with the their food. It is a hip farming community.

Food isn’t just nourishment, it is a religion, a passion, a way of life, and for many, their career. It extends to all age groups. That’s another difference from youth-centric Los Angeles – all ages are welcome. I couldn’t help but notice the grandmother at the bar of Zazu, the well known Santa Rosa Eatery, the middle aged wine maker selling his wares and the fresh young restauranteurs all coming together in the pursuit of fresh good food, sharing a meal and knowledge. A standout moment for me was hearing this, oh I’d say 9 yr old, boy ask a cheese maker if she used animal rennet in her cheese. When I was 9 I’m not sure if I even understood that cheese was made from milk! Only in the Bay Area…

Jill Silverman Hough, ready to show us a thing or two about nuts.

At the Festival there were Cheese Making Classes, Seminars on how to pair Cheese with a variety of things including wine, beer and other food, talks with farmers and cheese makers and tours of local creameries.

One highlight was the Saturday morning seminar with author Jill Silverman Hough: “Cheese Go Withs”. With her warm and conversational style she gave us some broad characteristics of wine, cheese, and food that give you simple guidelines on how to pair them for the best effect. I appreciated her unpretentious take on an industry that can overwhelm one with its holier-than-thou attitude.

She also demonstrated two nut recipes I can’t wait to make. I picked up both of her books and intend to crack them open for a dinner party this weekend: 100 Perfect Pairings: Main Dishes to Enjoy with Wines You Love and 100 Perfect Pairings: Small Plates to Enjoy with Wines You Love.
You can learn more about Jill at http://www.jillhough.com/cookbooks/ I am hoping to get her down here in our shop for a demo and book signing, and of course we will have to taste cheese and all the “go withs.”

Afternoon Seminar Leaders Laura Werlin and
Master Sommelier Tim Gaiser

We spent Saturday afternoon at another pairing seminar, this time with a focus on wine and several categories of cheese. The surprising fact that surfaced in that class is that cheese doesn’t go well with a lot of wines. The sparkling wines and the sweet dessert wines were the best, and some of the whites seemed to go fairly well. But the tannins with the red wines often fought the cheese. The fruitier reds were better, which may explain the love in California for those bigger fruitier wines.

Cheese Tasting After

Cheese Tasting Before

At the Artisan Marketplace on Sunday we found more cheese for the shop (and our gift baskets), one being a fabulous Goat Gouda from Central Coast Creamery that we have in our cheese case now. There were some wineries as well and we were lucky to sample a Sonoma Rosé we hope to get. The winemaker only makes 100 cases. He has a “real job” and has to squeeze in wine making after hours. We’d love to help create a demand for Paul Mathew wine so he can quit his day job and do this full time.

For us it comes down to meeting the people who produce your food. This is a personal business. They pour their soul into these products that we put into our bodies. Does it get much more personal? The majority of the artisans we met were families, coming together to create something for us all to enjoy, to share. I go back to the REM song and “think about direction and wonder why you haven’t before.” I am thinking about it now…

Cheese Enthusiasts at Lunch on Saturday

Drinking a 34 Year Old California Cab

wally — Sat, 03 Mar 2012 01:16:29 +0000

1978 Ridge Cabernet Sauvignon Monte Bello

Last week Terry and I decided to open a 1978 bottle of Ridge Cabernet Monte Bello. There were some questions as to how and where the bottle had been stored for all those years. The label was stained. The top looked a little encrusted. We debated whether we should do it. This could be a disaster. It wasn’t.

It was spectacular! All the fruit, tannins and acids were still there, but seamlessly blended together like a regal old Bordeaux. Fantastically smooth in the mouth and perfect for the steak, potato, and salad that we prepared to go with it. It was etherial.
Aged wines are a different thing. Most people never get the chance to taste an aged wine like this, and it’s a wonderful thing to experience. And look at the sediment that was left in the glass! You can avoid that by carefully decanting the wine first, but it isn’t necessary.
Are we offering aged wines like these in our gift baskets? Well, not regularly. But call if you want something special. You never know what we might have lying around.

(Little known fact: did you know that the winemaker of Cristal Champagne says it should be held 10 years before drinking?)

I Am My Fathers Daughter

Terry — Fri, 17 Feb 2012 22:50:37 +0000

I am my father’s daughter so my perspective on food is a bit skewed. To make this clear, one time my dad asked me if I thought the 20 pork chops he had was enough for 7 guests. So, on Friday night at our Evening in Paris Tasting, when two of my guest pourers were amazed and delighted by our array of food at our Tasting, I was surprised. I see most other shops put out a plate with a few salami slices and some cubes of cheese. But I am of the mind, why put out one or two cheeses when you can put out seven? So we had quite the buffet.

We had 5 different vendors sampling their wares and answering questions covering these categories: Cheese, Bread, Cakes, Jams, Cookies, Crepes, and Crostini (available in our Gourmet Gift Baskets). We had three tables pouring wine. Fancifull laid out approximately 7 cheeses, 3 Salamis, Pepperoni, Prosciutto, Olives, and Artichoke Tapenade. Oh yeah, and then we had chocolate in the back and nuts, falafel chips and cheese biscuits scattered throughout the shop. It was a lot. But that is business as usual at Fancifull. Sharing a great find with my customers is part of my passion. I want them to taste the Barely Buzzed Cheese that is rubbed with coffee or sample the exquisite John Kelly Dark Chocolate Truffle Fudge with Sea Salt. It is hard for me to not open up a package. Just like my dad, Tony Cosola, who was so worried that he only had one chicken and my 19 year old skinny sister was coming to dinner (guest count 3) that we had to hit the store and fill a cart with groceries just to be sure we had enough. No he wasn’t a hoarder, just an Italian who liked to see his guests satisfied and not wanting.

I am my father’s daughter

Terry Talks Baskets at the Fancy Food Show

wally — Fri, 13 Jan 2012 23:34:13 +0000

Terry August

Terry August, our founder, has been asked to give an informative seminar on the art and business of gift baskets this weekend at the 37th Winter Fancy Food Show.

Over 17,000 attendees are expected at the show along with over 1,300 exhibitors representing 35+ countries.

Monday morning she will be sharing her 25 years of experience with an audience of food manufacturers and gourmet food retailers, including people in the gift basket business. The attendees are in for a great time. Terry is a very animated and engaging speaker, and will be giving an interactive talk where the participants will be encouraged to ask questions.

While at the show, she will also be researching new foods and keeping in touch with many of the craftsmen that make the fine products we feature in our store and gift baskets.

Video: Yam Good Cookies

Terry — Wed, 16 Nov 2011 22:01:03 +0000

Video: Terry Talks about The Paris Bistro

wally — Thu, 10 Nov 2011 01:02:20 +0000

Autumn in LA, at last

Terry — Wed, 26 Oct 2011 00:04:54 +0000

Terry and Wally in the Arbios vineyard

Despite 100 degree weather in Los Angeles, Fall is upon us, and I am excited by the change of seasons. In Southern California we have to rely on the little things to get that autumn feel: the days are noticeably shorter, the sun hits at a different angle creating long shadows, my roses and tomatoes are fading, pumpkins, ghosts and spider webs decorate the porches and lawns in my neighborhood.

As a designer this means that I get to design differently. My palette expands into the burnt oranges, olive greens and aubergines I love so. Rather than create gift baskets for outdoor picnics and barbecues I get to think about the family gathered around a table enjoying their gift.

When putting together a gift I’ll think about the person receiving it, enjoying the wine in a cozy home nestled in by the fireplace. I know, it is the romantic side of me, but I often envision the person getting the gift and how they will experience it. I’m tempted to put instructions in, but that is just the mother in me.

This Year’s Chocolate Decadence

Food gets exciting at this time of year as well. I can’t wait to put together Autumn Harvest Baskets. They’ll include Pumpkin Butter with Maple Syrup, Yam Good Cookies, Dark Red Wines, a Riesling or two to go with that turkey, Rich Pates, Dark Chocolates.

Summer is over, so I consider Fall and Winter official Chocolate Months. I can ship chocolate gift baskets and receive chocolates without fear of them melting. I’ll be getting chocolates from Michel Cluizel, Fresh Truffles from Coco Delice and our own heavenly Norman Love Chocolates.

Well, once this heat wave passes…
I almost forgot I am in Southern California.
But the cool will come soon and then we can rejoice with wild abandon at the bounty we have and enjoy. – Terry August

Note from the sales team: you can order your holiday gift baskets now at www.fancifull.com.

The Creamy Goodness that is Point Reyes Blue Cheese

wally — Sun, 09 Oct 2011 00:25:46 +0000

Terry August and Jill Giacomini at the Fancy Food Show in Washington DC.

We have recently renewed our love affair with Point Reyes Farmstead Cheese Company’s Original Blue Cheese. People trying it for the first time can hardly believe how good it is. Many of them actually say: “I can’t believe it. It’s so good!” Then I try some, too. And I say: “Yeah, amazing isn’t it?” We all have big smiles on our faces. It has this amazingly rich creamy texture that melds perfectly with the sharp tanginess of the blue, fading away slowly to leaving just a faint shadow of sweetness at the end.

So I recommend that you get some and start smiling, too. We have it here, although we’ve gone through a lot of Point Reyes Blue this week in Kosher Gift Baskets due to the Jewish holidays of Rosh Hashanah and Yom Kippur. Oh yeah, forgot to mention that in addition to being made from Cultured Raw Cows Milk from their own farm, the cheese is also kosher. Anyway, you can get it from us here at our store on Melrose. One of my favorite ways to eat it, aside from just eating it plain with a nice crisp white wine, is as a dressing on a big green salad.

Wally, Terry, and Herve Dubourdieu (Owner of Chateau Ducasse)

Terry’s salads are the best. Starting with a variety of greens she will add some roasted corn (shaved off the cob), red bell pepper, diced jicama, maybe grated califlower – there are a lot of possibilities. Then just add some of the Blue Cheese. No dressing. Chopped strawberries really send this over the top. The combination of the sweetly acidic strawberries with the creamy cheese will launch your taste buds into orbit. It’s out of this world. A nice crisp white goes well here, too. Right now I’m thinking of a White Bordeaux, Chateau Ducasse, made by Hervé Dubourdieu. Heavenly.

Hmmm… Maybe we can pair these two together for a Holiday Gift Baskets.

Belvoir Fruit Farms and the Magic of Elderflower

wally — Sat, 24 Sep 2011 00:17:02 +0000

The Elderflower

“The delicate scent of elderflowers is as quintessentially English as tea parties and village fetes and, in the countryside, it’s often said that summer has only really arrived when the elderflowers start appearing in the hedgerows at the beginning of June.” – Belvoir Fruit Farms

Makes you want to visit England, doesn’t it? Most of us here in the states have no idea what Elderflowers smell like, and it still sounds great. Fortunately, you don’t have to use your imagination because Belvoir has captured the flavor and aroma of the enticing elderflower and put it into a bottle.

The product? Elderflower Pressé.

Made 100% naturally at Belvoir Fruit Farms in Lincolnshire, England, from handpicked elderflowers, fresh lemon juice, cane sugar and lightly carbonated Belvoir spring water. This a delicate beverage with an exquisitely scented taste. Serve chilled as a sophisticated and refreshing alternative to alcohol or add white wine or champagne for aromatic spritzers or mix with gin or vodka for great cocktails. Belvoir Elderflower water is best served cold on a hot day, but its unique flavor can be enjoyed year round with any meal or by itself.

This refreshing drink is well known and loved throughout Europe, although the flower is known by different names: Fliederbeerblute in Austria, Fleur de sureau in France. But it is almost completely unknown here. So we’re getting ours from England and are having to bring it in by the pallet load because it is so popular. Stop by the store and we’ll give you a taste. Or call us to get some for yourself or to have it included in any of your holiday gift baskets. You can also substitute it in our wine gift baskets, just make a note in the other info field online or let your order taker know over the phone.

Cheers!
And thanks to the fine folks at Belvoir Fruit Farms!

Fancifull Unwrapped

Lauren W. — Thu, 22 Sep 2011 00:42:41 +0000

When I first set foot in Fancifull Fine Foods and Baskets in November 2010, I didn’t know what to expect. I only knew they made amazing wine gift baskets, fruit baskets and many other wonderful gifts that I’d feel privileged to receive. I had received a call from my Mom saying that her friends needed help in their production line for the Christmas season. So off I went…into the world of gift baskets!

Lauren Walko (right) and Susan St. Charles working the Fancifull Booth at the Artisanal Festival in Santa Monica.

The teamwork that goes into every facet of the business was astounding. Working in the production area proved to be a delightful mix of controlled chaos and constant motion. All the baskets/bows are handmade to order, artisan foods are carefully selected to create a delicate blend of flavors and the finishing touches are never overlooked with any order. From the small individual orders for holiday gift baskets to the large and extravagant custom baskets, everything looked like it was fit for royalty (and sometimes it was!). The amount of dedication that was poured into every design made me feel proud to be a part of it all. It was a wonderful way to start my career at Fancifull, as it let me see the end product of all the hard, time-consuming work that goes into designing every gift that leaves the building. I knew that I had to learn more about this business, about what it takes to run every aspect of it all. It was only 1 month after the Christmas season had ended when I returned to Fancifull, only this time, as a permanent employee… an Assistant Buyer.