VOLUME 9 - SEPTEMBER 2015

THE

A MONTHLY GUIDE TO YOUR NEXT FOOD ADVENTURE!

Culinary Pioneer

UP YOUR LUNCH GAME

all

everythang

ALL BUFFALO.

ALL THE TIME.

WELCOME (BACK) TO

Ari Miller founded 1732 Meats in 2013, and in less than two years he has come to dominate the local bacon scene. There are many reasons for this: the quality is exceptionally high, he is committed to sustainable practices, and, most importantly, he and his family are great people. His wife, Elise, and their daughters all help out! Bacon flavors include: Spanish Smoked Paprika, Jalapeño, Garlic Insanity, and Black Peppercorn. Each one will leave you wanting to put bacon on things you never put bacon on before: Mac & Cheese, ice cream, Brussels sprouts, and quite possibly everything forever.

MOLITERNO BIANCO SARDOItaly

Smooth with notes of olive oil and woody herbs. Fatty, not too dry, and not too crumbly either, thanks to an olive oil bath. Grate it over simple pasta dishes, or pair with trufflehoney and a crusty baguette fora rustic meal, Sardinia-style.

LE CRET 1655 GRUYERE Switzerland

Wholesome flavors of toasted seeds and natural linen. Dense and serious with a matte finish. Perfect for topping theseason’s first bowl of French onion soup, or make a one-cheese fondue that willstill blow your socks off.

MARIEKE SMOKED GOUDAWisconsin

Delicately smoky and slightly meaty.A supple, pliable texture, great for melting or pairing. Pair with ham, some greens, and a little mustard for the perfect autumn sandwich, then settle down and watch the ball game!

DI BRUNO BROS. — THE CULINARY PIONEER SEPTEMBER 2015

LET’S GET A LITTLE BIT ROWDY!

Philly’s favorite

bacon

Melt me!Sandwich me!Grate me!

Back to the grind in Philly! Summer is over, and we’re ready to hunker down with some darn good eatsto get us back to school, back into the game, or just back to basics with some of Philadelphia’s favoriteflavors. Three cheers for our city — and all the glory of Philly in the fall!

Time and time again, these three are nonstopbest-sellers behind our Philly counters. GO CHEESE!

POPE-PARE TO BRAVE

THE IMPENDING

POPE-APALOOZA

WITH OUR

PRE-POPE

SHOPPING LIST OF

PRODUCTS BOUND TO

BE MORE POPE-ULAR

THAN BREAD, EGGS, AND MILK.

1. Barrel Aged Gold Vinegar Incredible on ice cream, caprese, Parmigiano, meat or seafood, and takes any salad to an 11. Experiment all weekend long.

2. DB Coffee + Biscotti You need coffee. And you don’t want to leave your house to get it.

3. Greci & Folzani Prosciutto The best prosciutto in the world, and the Riserva, Rotundo Dolce, and Classico are all an offer you can’t refuse this month.

4. DB Cheese Spreads Spreading cheese on things makes people happy. Melt it, spread it, dip it, eat it with a spoon.

5. Hit the Antipasto Bar Eating every hour on the hour makes the day go by a lot quicker. Roasted red peppers, artichoke stems, and olives are just the beginning.

WE POPE EVERYONE HAS A POPE-TASTIC WEEKEND!

Rethinking your lunch with a dash of the unexpected!

Dietz & Watson started here in Philadelphia in 1939 — just like we did! They’re family owned and operated to this day — just like us! They put quality above all else and provide only ethically-produced and hand-seasoned products from the fine farms of America. With

their new line, D&W Originals, their mission is to highlight the finest hormone- and antibiotic-free meats with handmade spices and impeccable cooking techniques for the sandwich artisans of cities like Philadelphia. We’re the first to have it, and we’re proud to present this high-quality product to our shoppers! Now available at all of our retail locations and online.

the challer-hogger

An ode to old school delicatessens, thiscombination of savory flavors could either be the most comforting of comfort food sandwiches or the swankiest, most complex appetizer of them all. Layers of succulent D&W Originals ABF Black Forest Ham on top of creamy, meaty Challerhocker (pronounced “holler-hocker”) cheese from Switzerland. A dollop of tangy mustard from Sir Kensington’s gives the finishing touch, and it’s your call whether to caramelize some onions for a garnish, or pop this treat in the oven to melt that cheese into tasty oblivion.

tackle the

challer-hogger

as a sandwich!

or enjoy the challer-hogger as a bite-sized appetizer!

Our cheesemongers have created some delicious and delightful sandwiches based off Dietz & Watson’s latest offerings. Check our website for more pairings and further deets on Dietz.

CHAT CHEESE WITH US! @DiBrunoBros

#dibrunobros

DISCOVER ALL OF OUR DELICIOUS LOCATIONS: THE ITALIAN MARKET • RITTENHOUSE • THE FRANKLIN • THE COMCAST CENTER • ARDMORE FARMERS MARKET CATERING: FULL SERVICE & DROP-OFF • DIBRUNO.COM

Instagrammer @itsrebecky rejoices over theglorious portal to lunchtime satisfaction thatis her sandwich!

@itsrebecky My feelings are so happy rightnow #dibrunobros

Share your most magnificent cheese anythingand everything with cheese lovers across the interwebs by tagging #dibrunobrosYIPPEE!

INSTAGRAM PIC OF THE MONTH

all buffalo

everythang

THE BUFFALO WINGAfter lightly cooking our wings in a flavorful stock to maintain moisture, we quickly deep fry them to achieve that signature crispiness. Whether Original Recipe or Sriracha, our simple approach to sauce involves only a few ingredients, with a focus on the best way to coat a fried chicken without ruining the original texture or flavor.

THE BUFFALO DIPWe kick the dip off with whole chickens poached in chicken consommé. The meat is picked and blended with cream cheese, hot sauce, really good blue cheese, and some fresh celery for crunch. Each flavor profile is perfectly balanced!

THE BUFFAL-FAUX WING!

THE BUFFAL-FAUX WINGDelaware Fireball, Stichelton blue cheese, and Sir Kensington’s mustardGet the party started with this fancy,“deconstructed” buffalo wing. FUN FACT!No buffalos were harmed in the making of this deliciousness, but with this artisanal spicy salami from Indianapolis and the world’s most sought-after blue cheese ( just ask Anthony Bourdain), this combo with a dollop of small-batch mustard will take your game day celebration to the next level! And you might even keep your fingers clean.

DB MADE DIY

PLUS: BUFFALO WEEK! Follow us on Instagram @dibrunobros for ourfeatured BUFFALO WEEK! We’re dedicating a whole week, September 1-7, to amazing buffalo-themed recipes made with our coolest ingredients. Just in time for Labor Day celebrations, or keep cookin’ the whole month to perfect your game day snacks!

Did you know: “Buffalo buffalo Buffalo buffalo buffalo buffalo Buffalo buffalo” is a grammatically correct sentence in American English? According to Dmitri Borgmann’s Beyond Language: Adventures in Wordand Thought, the sentence can be understood to mean, “Bison from Buffalo, which bison from Buffalobully, themselves bully bison from Buffalo.” You’re welcome!

WHO KNEW AGING

COULD BE SO

EXCITING?!

The aging caves at our Rittenhouse location have been producing delicious delicacies for almost 6 years under the watchful eye of Richard Morillo, ACS CCP. Choice cheeses are washed in beer, cider, wine, and brine, creating one-of-a-kind flavors that sell out in seconds. Fortunately, Rich and Emilio, third-generation owner and VP of Culinary Pioneering, have partnered with some amazing cheesemakersto up the ante of our aging game.

THIS MONTH’S FEATURE:WYND IN THE WILLOUGH

THE CHEESE: The Cellars atJasper Hill’s Willoughby,a soft medallion ofwashed-rind cheesewith notes of broccoli,sweet cream, and abright pop of fruit tonesfrom the cider bath.

THE WASH: WyndridgeFarm’s Crafty HoppedCider is a perfectblend of crisp applesand quality dry hops,creating a uniquebeverage experience.

AVAILABILITY: Cheeses should be available after Labor Day at our Rittenhouse, Ardmore, Franklin, and 9th Street locations. They may arrive fashionably late, though — good cheese aging follows the instinct of the affineur, not a calendar. We’ll announce its arrival on Instagram the moment it hits the cave.

Check back to see what’s on tap next month!

cheese news

Find our wings and dips in a Di Bruno Bros.prepared foods case near you!