Tracy Kellner: Letherbee Gin: Clean, balanced and an all-around great gin for cocktails & G&Ts. Brent & Miriam hit the nail on the head with the flavor profile & especially the price!
Joe Patt: Bodegas Toro Alba 1985 Gran Reserva PX: I fell in love with the dessert Sherry known as Pedro Ximenez (PX) the first time I had it a number of years ago in my wino infancy. There are many great ones that we've carried at the shop over the years, but when I tasted the Toro Alba 1985 Gran Reserva a short time ago it restoked my passion. I'm renewing my vows! (Sorry Tracy.)
The Toro Albala family estate was founded in 1844 and they remain the world's only specialist in 100% single vintage dessert PX. This 1985 vintage is the color of black mahogany with mind-bendingly complex notes of tobacco, cacao, liquorice, coffee, vanilla, nuts and toffee. It's a super-rich and sweet wine with amazing length and surprising brightness from excellent acidity and orange peel notes. Perfect with ice cream, blue cheese and after-dinner conversation. Also works as an antidote for existential angst.
Mary Stover: Spark of the Heart soup mixes: They are easy to prepare and a really good value. Starting with organic beans and spices, you can change these up with meat or chicken additions for heartier fare. Just add a Red Hen baguette with Nordic butter and
you are all set!
Richard Sparks: Burrata: You know that all time favorite meal that goes with you to the desert island??? Well, mine would be a ball of fresh burrata cheese, served with perfectly ripened, off-the-vines heirloom tomatoes, some serious EVOO and salt and pepper. Don’t forget a Red Hen baguette!
Nicole Benjamin: Rush Creek Reserve: Tis the season for Uplands Dairy's to release this incredible cheese, so I suggest you snatch up a wheel while you can. This rich, meaty, raw cow's milk cheese makes my heart skip a beat...for real.
Jeff Tabels: Cattrall Sisters Pinot Noir: My apologies to anyone who has had to sit through the story of how I fell in love with this wine. After breaking a bottle in the basement at the shop I got a full snoot full of this wonderful wine. The taste is just as amazing. Well balanced bright juice with a great wet stone spiciness. Mmm, Mmm, delicious.
Anders Erickson: Pleasant House Bakery Royal Pies: What I love about the Royal Pies was the homemade quality to each of them. The crust is tender yet flaky, while the savory fillings (Stake & Ale, Mushroom & Kale, & Chicken Balti) are authentically British while being locally produced here in Chicago. It's no surprise why they sell so quickly.
Lauren Pett: Mess Hall & Co. Ghost Pepper Mustard: I am completely addicted to this
sweet and tangy mustard. I use it on everything- sandwiches, as a dip, even in a vinaigrette.
Rudi Birtler: Monnezza Odds & Ends Pasta: Late one Sunday as I simmered a recipe of white Bolognese from the Italian speaking region of Switzerland, I realized I only I had on open box of Barilla elbows that just wasn't going to seal the deal. I hopped on my bicycle and rolled to just as they were closing to buy a box of 100% durum wheat Italian pasta, the "odds and ends." The unusual shapes, crevices, cracks and holes caught the sauce in all the right places providing bite after magnificent bite. It enhanced a go to recipe I had been making for years and made it even better. I won't use another pasta for this recipe.
Nathan Sohnly: Neal’s Yard Dairy Colton Bassett Stilton: Ok so granted I've barely touched on the tip of the iceberg so far with everything I have to say that so far my favorite thing I've tried at the shop would be the Neal's Yard Dairy Colton Basset Stilton paired with that kick-ass cocoa honey featured at a recent wine & cheese pairing class. I'm going with the Stilton because as someone who still has very minimal exposure to blue cheese, I absolutely loved it! I was pleasantly surprised that I enjoyed it as much as I did only because I've shied away from blue's in the past...too intense at times for me but this particular cheese was the perfect balance of salt, smoothness, and that familiar "blueness" of flavor. That cheese with the honey paired awesome with the Chono Reserva we had (my favorite of the evening)
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Richard Sparks: Burrata:... everything you said is perfect and could only be improved by adding a leaf or two of arugula, and a side of a couple of fresh figs!
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