Gourmet Entertaining Made Easy

It's that time of year where we gather with friends and family to enjoy good food, wine and good company! Yet, if you're like me, finding the time it takes to plan and organize these events is almost impossible. That's why I'm always looking for quick and delicious ideas that help set the tone for the party and let me enjoy time with my guests. Today, with all of the gourmet foods that are available online and in our neighborhood gourmet stores, it's even easier than before to put on a buffet spread that dazzles.



Artisan cheeses and sliced specialty meats are always a good option. As are jarred tapenades and pestos simply spread on crackers or sliced baguettes. Smoked hams and other meats are an excellent choice when feeding a large group. And for dessert - store bought pound cakes with ice cream and assorted sauces make an impromptu ice cream sundae station.

For more easy entertaining options, browse our selection of cheese assortments, including a delicious International Bleu Cheese Assortment and a Creamy Soft Cheese Assortment - both are guaranteed to earn rave reviews from your guests.



Whatever your holiday entertaining plans are for this season - I hope you spend as much time as possible enjoying your company and as little time as possible doing dishes!

About Balsamic Vinegars

Balsamic Vinegar (aceto balsamico) is a traditional flavored vinegar commonly used in Italian Cuisine. It is also often used as a salad dressing when combined with oil. It is a traditional product originating in Modena, where it hs been made since the Middle Ages and some denominations (notably: "Aceto Balsamic Tradizionale di Modena") are protected by the European Uion. Unlike common vinegars, it is dark and thick with a complex, sweet taste and much more expensive.

Balsamc Vinegar is very highly apreciated and valued by chefs and gourmet food lovers. The Italian food writer Marcella Hazan has been credited with popularizing it in Britain and NOrth America (where it was largely unknown until the 980s).

Balsamic vinegar is manufactured from the juice of white grapes (typically trebbiano grapes) boiled down to approximately 50% of its original volume to create a concentrated must, which is then fermented with a slow aging process which concentrates the flavors. The flavor intensifies over decades, with the vinegar being kept in fine wooden casks, becoming sweet, viscous and very concentrated (what is gone is romantically referred to a "the angels' share," a term also used in the production of scotch whiskey.

The finest and most traditional balsamic vinegar is very labor-intensive to produce; while it ages and gradually evaporates, the liquid is transferred to successively smaller casks made of different woods, absorbing the flavor characteristics of each wood and becoming more concentrated with each transfer. Oak, mulberry, chestnut, cherry, juniper, ash, and acacia are the most commonly used woods. Some older balsamic vinegar is added to the must to create a more complex and intricate taste, and to enhance acidity. At the end of the process, the vinegar is taken from the smallest cask: each cask is filled with the contents of the preceding (larger) cask and the cooked must is added to the largest cask.

Balsamic Vinegar of the highest quality, labeled tradizionale, usually sells for very high prices; a small (100 ml) bottle can cost between US $100 and $400. Most producers, however, do not employ all seven of the aforementioned woods in the aging process; some employ only oak. Several mass-produced, less expensive varieties may not be aged in wood at all, being nothing more than ordinary wine vinegar with coloring and added sugar. Legally, ccording to the rule of the Consortium, these are not allowed to be called "traditional." However, since the wording "Aceto Balsamico di Modena" failed to achieve the DOP ("Denominazione di Origine Protetta" or "Protected Denomination of Origin") status, products marked by that name may not have even been produced in Modena.

Nobili Sapori Aceto Balsamico di Modena -- $13.95

Produced by La Vecchia Dispensa, this is a five year old, high-quality balsamic from Modena. Excellent value and great multi-purpose vinegar for everyday use.

Fini 6-Year Balsamic -- $16.95

The special quality of this bottle is marked with the 3 leaves symbol, which means a round, full bodied taste, smooth flavor and aroma and a perfectly balanced Balsamic Vinegar of Modena.

Elsa Farmacia 6-Year Balsamic -- $22.95

We've carried this wonderful 6-year-old balsamic since we opened six years ago. Fruity, fresh, and not too syrupy, this vinegar is made from one variety of Lambrusco grape and has straight-forward, delicious flavor. This well-priced vinegar is made in Modena using trditional production methods. Lightly tart with softly sweet undertones. You'll enjoy thi splashed on a salad, or drizzled over grilled vegetables.

La Vecchia Dispensa "Quadrato" 10-Year Balsamic -- $28.95

a 10-year balsamic that is perfect, every day vinegar fo those who do not want to compromise on body and flavor. It has a refreshing level of acidity, despite the fact that it is made solely from cooked grape must. This is one of our favorite, all-purpose balsamics, and one of our best sellers, as well.

La Vecchia Dispensa "Spalla" 12-Year Balsamic -- $34.95

This 12-year aged La Vecchia Dispensa balsamic in the handsome "Spalla" bottle has a more complex palate than their 10-year, and it isn't as dry on the finish. It has more caramel notes as well as a fruity, crisp finish. In tastings that we have conducted over the last couple of weeks, the "Spalla" has been a consistent favorite of customers, plus it's a pretty good value considering the size.

Elsa Farmacia "Era" 12-Year Balsamic -- $39.95

Older sister to the younger Elsa, this vinegar has elegance and a full-bodied, polished flavor that comes from carefull blending and the refinement of age. Blended from 3 varieties of old-growth Lambrusco grapes, this balsamic has a thicker body, more balance, and deep, rich suggestions of raspberries, cherries, raisins and chestnuts. Aged for 12 years.