Thoughts on Community

by briarcliff, September 26, 2009 | Permalink

Thoughts on Community

By: Michael Shively

As some of you may know, our company was founded on a set of Core Values.  These values guide us through the decisions we make around here.  One of those Core Values, “Supporting our communities and environment” is something that we have really focused on at the Briarcliff store and we are very pleased at the relationships we have built in the past couple of years. 

There is one particular relationship that we have here that I think is important to write about. Over a year ago our Marketing Team Leader, Kate Graham and I began conversations with some very “tuned in” moms from Morningside Elementary School (MES). These mothers are passionate about everything from rain barrel and garden education to pushing schools to carry organic milk for their children.  Each time we saw one of these ‘supermoms’ in the store we would inevitably end up in dialogue about what we could do to support the school and parents in their quest to create a garden haven for kids – in order for them to know where food comes from, how to grow it at different times of the year, and how to appreciate it after harvesting.

So we got on board and helped them here and there with the needs of the school’s existing garden through various donations, but our most recent partnership set the bar higher and made me realize what a huge role the kids and parents at MES play in the success of Whole Foods Market Briarcliff.  On September 17^th we held a 5% day to further support the school’s garden project. We host one 5% day each quarter and 5% of one day’s net sales go to a nonprofit organization in our direct community.  This 5% day was held to help fund the new gardens through the Seed-N-Feed Foundation.  With the help of the parents and faculty at MES the word spread through the community about the 5% day, and let me tell you that from the time we opened to the time we closed, the good folks in the Morningside neighborhood supported their school by shopping at our store.  It was apparent as parents volunteered at a table out front of the store all day the tight knit nature of this community.  Everyone was speaking to everyone and laughing and talking it up.  There were lots of students from Morningside with their parents and we saw a good turnout from teachers.  It was a wonderful sight to see and a reminder of how important and beautiful community is.  Through the 5% day we raised $2,640 for the Seed-N-Feed Foundation!  We are so happy to be part of such a project and appreciate being able to give back in this small way.

I also wanted to take this opportunity to appreciate those Morningside moms who reached out and started the original conversations with us and continue to work hard every day to ensure that their kids are being fed well and educated around the origin and beauty of food.  I especially want to appreciate Teresa Groshans for her tireless work in building the Seed-N-Feed Foundation.  Her energy and focus are second to none.  She is sincerely committed to the diet and education of our children. Teresa is an inspiration and a true asset to our community. 

So, thank you Morningside. Thank you for caring for your community enough to come out on a rainy day and support our store and your school.  We are proud to be a part of it!

Quick and Easy with Chevre

by briarcliff, July 21, 2009 | Permalink

Quick and Easy with Chevre

By: John Chumbris

I was having a discussion recently about foods I like to always keep on hand in the kitchen for a quick bite (besides staples such as rice, beans, eggs, etc.) and one of my first thoughts was fresh goat cheese or chevre.

Creamy, rich and versatile, fresh chevre is great to have on hand for a quick salad, spread on some bread or crostini or tossed in a pita with any number of things for a quick sandwich. It’s great stuffed in a chicken breast with herbs and baked. It can be worked into breakfast, lunch or dinner. It also has fewer calories, fat and cholesterol than cow’s milk cheeses; more protein; and is easier to digest, often the only choice for those who are lactose intolerant or have allergies to cow’s milk.

Here in Georgia, we are extremely lucky to have some great local goat cheeses available. Sweet Grass Dairy down in Thomasville  Farm-to-Market slideshow and Fromagerie Belle Chevre in Elkmont, Alabama Farm-to-Market slideshow both produce wonderful, award-winning goat cheeses that arrive to the store soon after they are produced. Sweet Grass’ fresh chevre is mild with a luscious, creamy texture while Belle Chevre’s is a bit drier with a fuller yet still mild creamy flavor. Both are highly recommended.

This time of year I like to cut up some fresh strawberries and soak them in some balsamic vinegar with a little lime juice, herbs (I’ve used mint, basil or even rosemary) and a little sugar to balance out the acidity. While they soak, grab baby greens, crumble in some chevre, maybe add some pecans or walnuts for a quick salad. Spoon out the strawberries over the salad while retaining the liquid in the bowl. This will become your dressing. Add about 2-3 times the amount olive oil to the amount of balsamic liquid left over and a bit of salt and pepper to taste. If it’s too tart for your liking, add a little more oil until you get it to where you like and there you have your dressing.

Fresh chevre is great for breakfast on a bagel or toast with fresh fruit, jam or honey. I also like to spread chevre on fresh bread with a sundried tomato pesto or other savory spread for a quick snack. Quick, easy and satisfying!

So, if you haven’t tried these wonderful local cheeses, stop by and experience them this summer. You’ll be glad you did.

Think Pink for Summer!

by briarcliff, June 27, 2009 | Permalink

Think Pink for Summer!

By: John Chumbris

That’s right, I said it. Think Pink! I’m talking about a great summer wine - Rosé. Like many, I once thought all rosés were sweet and fruity like the ever popular, California white zinfandel or the 70’s Portuguese favorites, Lancers and Mateus. While the Portuguese wines have fallen out of favor in the US (you can still see Mateus billboards in Portugal proclaiming, “Drink Pink!”), white zinfandels are going strong. These days though, a wider variety of rosés are available. The increased interest in recent years has made it much easier to find wonderful dry styles and they remain quite affordable, with most $10-$15.

Rosés can run the gamut from dry and elegant to sweet and fruity; they are incredibly food friendly, playing nice with a variety of foods from light summer salads to burgers or ribs from your backyard grill. Rosés are made from red wine grapes - pinot noir, zinfandel, malbec, grenache, syrah, sangiovese and many others - but are treated more like white wines. After the grapes are crushed, the clear juice is left in contact with the skins for a few days rather than weeks, long enough to pick up a bit of color and flavor but a fraction of the time that would result in a red wine. The variety of grape and how long the juice remains in contact with the skins determines the depth of color and flavors they pick up. The result is a wine with many of the characteristics of a white, with the addition of bright red berries flavors such as strawberry, cherry and raspberry.

The key to its versatility is matching the style of rosé with the food you are serving. With lighter fare, try the Chateau St Martin de la Garrigue Tradition 2008 Coteaux du Languedoc, a blend of syrah and carignan; or the Chateau Routas Rouviere 2006, a 40/30/30 blend of grenache, syrah and cinsault. These lighter, elegant styles have a nice balance of fruit and crisp acidity. With heartier fare off the grill, go for a richer, more lush style such as the Bastianich Rosato, made from the uncommon Italian refrosco grape. More deeply colored than many, it has a full juiciness that will stand up to bigger flavors while remaining crisp and refreshing. Don’t forget the sparkles also! New Mexico’s Gruet Brut Rosé is a fine example of a fruity yet dry sparkling rosé made in the traditional méthode Champenoise style and a deal at under $20.

With 10-12 rosés on the floor at the moment, you’re sure to find a style that suits your taste. We even have a white zin if that’s what suits you. Serve your rosé well chilled but not ice cold. They are a refreshing antidote to the intense summer heat, so what are you waiting for?

Getting Fresh With Porcinis

by briarcliff, June 21, 2009 | Permalink

Getting fresh with porcinis.

By: John Chumbris

As I was leaving the store yesterday, I saw Tim putting out some amazing looking fresh porcini mushrooms. This immediately made me think of a Tuscan style chicken dish I come back to time and time again but usually have to settle for dried porcinis instead. It’s super easy to make you can make it in one pan (always a plus), versatile (you can vary the ingredients to what’s available), and full of flavor.

I use chicken thighs because they pack the most flavor and juiciness, are forgiving to cook and inexpensive. If you don’t have fresh porcinis available you can always use dried (remember to soak them), another flavorful mushroom or a mix. I usually use shallots, but this time of year, I’d use some wonderful local Vidalia onions instead.  For 4 people you’ll need:

8 chicken thighs, skin on

2 tablespoons extra virgin olive oil

1 large Vidalia onion, peeled & quartered

1-2 large fresh porcini mushrooms, sliced ¼” thick

1/2 cup dry white wine

1 cup chicken broth

1 sprig Rosemary

1 teaspoon salt

Black pepper and salt for seasoning

Preheat oven to 375 degrees. Season thighs with salt and black pepper. Heat a large ovenproof pan or cast-iron skillet to medium high heat. Add oil and add chicken thighs, skin side down. Cook until skin is golden brown and crispy and remove.

Drain off excess oil, leaving a tablespoon. Over medium heat, add onions to pan and cook for 2 minutes until slightly yellowed. Add sliced mushrooms and cook for 2 min. Add chicken broth, white wine and tsp salt and bring to a boil. Reduce heat, add rosemary sprig and simmer for 5 minutes.

Return chicken thighs to the pan, skin side up and place pan in oven for 15 minutes or until thighs are cooked through. Note: If you don’t have an ovenproof pan, you can transfer to an oven-proof casserole or finish on the stove top.  When cooked through, remove thighs, discard rosemary, spoon out the porcinis and onions onto plates and place thighs on top. Enjoy with an arugula salad and some crusty bread.

—

I had the opportunity to see an advance screening of Food, Inc. this week and I strongly urge anyone who is concerned or wants to learn more about the American food chain to go see it.  It is a powerful statement for change in all aspects of the food chain, from the farm to the table.  It is sure to spark controversy and discussion; and, will hope fully reach far beyond its core audience. Its high production values and concise pacing should make these issues approachable and accessible to a broader range of people.  Let’s hope so.

Beginning an Adventure

by briarcliff, June 13, 2009 | Permalink

Beginning an Adventure

By: John Chumbris

Food is many things to many people – pleasurable, nourishing, scarce, abundant, adventurous or purely functional. For me, food has been all of those things at one time or another, but most of all, what I value most from food is the experience. Not just the experience of eating and cooking, but also of where you are, whom you are with and a lifetimes of memories that are associated with them. Food is best enjoyed with people.

I was thinking about this recently when a large wine company began a nationwide search for a “wine country lifestyle correspondent.” It’s a pretty sweet six-month gig and a local Atlantan, Hardy Wallace, is in the lead. Looking at the process and videos of the applicants got me thinking about a simple, straightforward answer if asked why I like wine.  I came up with some basic reasons, which can be pretty much applied to most food in general.

1)     Simplicity – Wine is basically grapes and yeasts. Cheese is basically milk, salt and rennet or other enzymes. Fresh vegetables and good cuts of meat or fish are often best with just salt, pepper and maybe a few other herbs and spices to enhance the natural flavors. From these simple ingredients comes a broad and wonderfully complex world of flavors. If you start with good ingredients, it doesn’t take much to create good food.

2)     Taste –Seems fairly obvious but some people think more about practical and functional reasons than pleasure. This really applies more to food in general than to wine but I enjoy wine and I prefer enjoying meals rather than just eating and drinking. It doesn’t have to be fancy, just honest and good.

3)     Experience – Many of us think about food in the context of our lives, remembering particular wines or meals by where we enjoyed them and who we were with – a friend’s wedding, family holidays, a trip to Tuscany - more so than the specifics. Foods can evoke strong memories and I often find myself picturing various parts of my life through meals. Those experiences are not just of the person holding the glass though; they are also in the glass. The experience of the grapes – the soil the vines were planted in, the temperatures they endured, the amounts of rain and sun they saw, the process the went through to become wine, whether they aged in wood or steel and for how long. All of these experiences influence the results in the glass. Cheese is similar. I am still fascinated with amazing variety that can come from such humble beginnings.

Growing up in D.C. in the 70’s, I loved watching the Frugal Gourmet and it is what started my fascination with food as a kid. The host, Jeff Smith, often talked about the context of food in culture – the family gathering around the table preparing ingredients; food’s role in society and class; the importance various ingredients to the people growing or picking them. I hadn’t really started cooking much yet but it opened up a new world to me through food. As I started eating out on my own, I sought out at that point still exotic cuisines such as Hunan and Szechuan Chinese. Other cuisines soon followed. I traveled the world through a fork and knife (and chopsticks!). When I started cooking, I don’t think I ever cooked one of his recipes, but his merging of food and culture started a journey that has lead me here – to Whole Foods Market Briarcliff and to writing this blog.

This is the start of a weekly adventure into food. Sometimes I will write about specific foods, wines or the people behind them. Sometimes about ideas, techniques or issues. I hope to broaden your food world as the Frugal Gourmet and many, many others since have broadened mine. It’s a world I love to continue exploring. I’m not sure where this will lead from here but it will be fun finding out. See you next week!

Party Like It Opened in 1999

by briarcliff, June 10, 2009 | Permalink

The evening of Saturday, May 30, 2009 our little food empire here on 2111 Briarcliff Road celebrated its 10^th Anniversary.  Whole Foods Market, Briarcliff opened as the first Whole Foods Market in Atlanta in May of 1999, and we are so pleased about where we came from, where we are, and where we are going.  We wanted to make our celebration memorable and we thought it important to give back in some way to our community. We decided to do a farm to table style dinner celebrating our local growers and producers and donate proceeds to The Oakhurst Community Garden Project located in Decatur, GA.  We accomplished both and are still beside ourselves with excitement about how well the dinner turned out.

When the idea was conceived it all seemed romantic and wonderful-we envisioned a large white tent set up in the parking lot, bluegrass music, plates and plates of food, brimming wine glasses, and people celebrating together happy and full.  You know what?  It happened just the way we imagined.  Each grower and producer that we reached out to was happy to take part and attend.  We had our local pork producer, Thompson Farm Smokehouse, local  beef from Harris Family Heritage Farm, all of the wonderful produce came from Nicolas Dunck at Crystal Organic Farms and Andy and Hilda Byrd at Whippoorwill Organic Farms.  The amazing pasta was from Elisa Gambino of Via Elisa Pasta, the wine came from Persimmon Creek Vineyards and beer from Atlanta Brewing Company.  Even the centerpiece orchids were local, and dressed by Patricia Cagle of Botanical Couture. The founders of Fromagerie Belle Chevre Tom and Liz Parnell attended, as did Farmer D. from Farmer D. Organics. Our very own Whole Foods Market chefs Scott Crawford and Butch Raphael together with our Prepared Foods Team Leader, Robert Brunet put together the food conception and execution.

So, we had the huge white tent, the white linens, the sweet Georgia setting sun, and a nice breeze blowing-mixed with music from the Drovers Old Time Medicine Show and incredible folks sharing in it all-it really doesn’t get any better. I have been with Whole Foods Market for 10 years now, and I have honestly never been a part of something so cool.  Yes, I am tooting our horn, but it was truly amazing, and I sincerely appreciate all of those who took part.  Our team members were the servers and set up crew; without them we could not have done it. We were so pleased with the event I want to let you all now that the wheels are turning on how to do this again in the near future.  Believe me; you will not want to miss out. Stay tuned.

The Pasta Lady

by briarcliff, June 6, 2009 | Permalink

One of the great things about managing a Whole Foods Market is the freedom it allows to be an entrepreneur.  The freedom to manage your business the way in which you believe ultimately supports the Core Values of the company.  We at the Briarcliff location believe that one way to do that is to support our local growers and producers

Personally, I have been a huge fan of Via Elisa Pasta for a number of years.  I’ve met Elisa Gambino many times at local events where she was supplying her pasta or attending because the event aligned with her business and beliefs.  At the most recent South Face Visionary Dinner we started talking about her pasta truck.  For those who do not know, Elisa takes her truck to Atlanta neighborhoods and sells pasta directly to the customers in the community.  I never thought of doing this at the Briarcliff Whole Foods Market since we sell her pasta inside the store, but on this particular night the light bulb went off and the idea came together; Elisa and I agreed to her coming to the store’s parking lot to sell pasta directly to our customers and to folks driving by. For those of you who do not know Via Elisa Pasta I have to tell you that I find it hard to believe it possible that it is not the best pasta available outside of some grandmother in Italy’s kitchen.  It is a silky, billowy, bit of heaven.  Whether it be ravioli filled with porcini mushroom, or sweet potato gnocchi, this pasta is like the dream that you do not want to wake up from.  To those of you who do know Via Elisa Pasta, we would like to invite you to come and meet or talk to Elisa and see if she has any special treats on the truck that you may not have tried. Then of course, come inside and pick out the perfect bottle of wine to accompany your pasta. 

Elisa will be at the store today (Saturday, June 6^th) at 2:30pm so don’t miss out on this fantastic opportunity to get the world’s greatest pasta straight from the lady who makes it, The Pasta Lady, Elisa Gambino.  Thanks for your gift Elisa.

You Want It LOCAL???

by briarcliff, June 4, 2009 | Permalink

If you know me at all you know that I am a huge fan of farmers. I am amazed and awed by their work and genius. I go to as many farms as possible and steal as many ideas as I can for my own little back yard experiment/operation. One of the things I love about being with Whole Foods Market is the ability to work with the farmers who produce the food. I met Nicolas Dunck of Crystal Organic Farm a few years ago, and I have a great respect and appreciation for what he does and how he does it. He is a great farmer as well as an honest and respectable business man. His produce is something VERY special and highly respected in the restaurant and foodie circles of this town. I first discovered him and his wonderful mother, Helen, at Morningside Market and immediately noticed the way he meticulously merchandises his tent and the kind, inviting way that he interacts with his customers. He is truly appreciative of the folks who want his products, and he is willing to spend time giving them every bit of information they desire and need.
Well, Nicolas and I have continued to talk off and on over the years, and I have seen him and his lovely wife, Madeline at many special events partnered with Whole Foods Market, and I never asked him if he would sell his produce at our store, but when we invited him to our farm to table anniversary celebration here at Briarcliff he was gracious enough to provide us with produce and come to the event. Somewhere in the delivery process I just came out and asked him what he thought of us setting up a special space in the store and dedicating it to Crystal Organics produce. I was a bit surprised to hear him say “we could give it a try.” Well, just like that the Briarcliff store raised the bar even higher. I somehow kept my excitement somewhat at bay and proceeded to work out the details in my head and then through phone conversations with Nicolas. So, as of about 1:00 PM today (June 6, 2009), we officially have Crystal Organics Produce in our store. We set a special section in our wet rack for Crystal’s awesome baby leeks, beautiful torpedo onions, tall and luscious fennel, and the most wonderful heads of red oak lettuce that I have seen in my time. I cannot tell you how excited our team members were as we were opening the boxes and handling the goodies. We are like kids in a candy store around here. We have topped off the section with a growers profile about Nicolas and the farm so everyone will know the story and put a face with the product.
As the season moves on and the earth produces more, we will continue to dedicate more space to this farm’s wonderful creations. We are truly honored and excited about the relationship that we have built with this farmer and are totally committed to growing it and supporting it for as far into the future as we can see. Nicolas, if you are reading this, thank you; we appreciate what you do, and we are excited that you have fit us into the circle that you have created.
To all of our customers, if you want it LOCAL, come and get it! We look forward to serving you!
To learn more about Crystal Organics farm please visit out Farm to Market Slideshow: http://blog.wholefoodsmarket.com/2009/01/crystal-organics

The Sting Of Summer On My Skin

by briarcliff, March 11, 2009 | Permalink

I Can Feel the Sting of Summer on My Skin

By: Michael Shively, Store Team Leader at Whole Foods Market Briarcliff

With a slight soreness across my shoulders from digging my home garden three times larger for this season I want to write and tell you that it makes me giddy thinking about seeing and tasting those amazing veggies that summer will soon bring.  Of course, the big one for most of us, including me, are the heirloom tomatoes.  Those beautiful, plump, delicious gifts from Mother Earth will be here before long and I am like a 5 year old with his pants filled with ants just thinking about them. My respect for the farm and the farmer started early.  I grew up around gardeners, as my mother kept a small garden, and my grandfather kept a garden so large that he fed himself and my grandmother year round.  They both grew tomatoes and I remember quite tasty tomatoes from both gardens, but I did not have a mind blowing, eyes closed, lost in the flavor experience with tomatoes until I had tasted an heirloom from the Whole Foods Market in Dallas, Texas where I worked for a bit of time. My goodness that is what a tomato is supposed to taste like. The flavor was so clean, and juicy, and TOMATOEY (I have officially created a new word) that every bit of white noise in the world went away for those few minutes that I was devouring the tomato. My love affair will resume in just a couple of months as our store here on Briarcliff Road will again be able to fill a table with local and regional heirloom tomatoes. When you pick up your favorite heirloom consider adding a little kick with some fresh mozzarella accompanied with balsamic vinegar, Sweetwater Growers fresh local basil, salt and pepper.  Oh, the anticipation!

Some of the other gifts that will soon be arriving are southern staples like blueberries from farmer Dick Byne, strawberries from Miles Berry Farm, okra, corn, peppers, and melons. Yes, you can get these items at any time of the year, but the true gift is to get them in season, close to home, with as few food miles on them as possible, and in most cases we can show you a picture of the farmer. Who knows you may even run into one of them that grew your dinner while you are in our store. Before I let the bounty of summer steal the spotlight, let me pay homage to the sometimes overlooked stars of spring. What a mundane life it would be without our Georgia grown Antioch Farm Vidalia onions?  What about the many uses for a radish or coming up with a new way to prepare carrots? Of course, salt, pepper, and olive oil in the oven for 30 minutes will make magic on both. Don’t forget the amazingly beautiful broccoli. Wow, life is good!  Get in to our store and start gathering and cooking all of these wonderful items. If you don’t know what to do with something, just ask; we will be glad to help you out.  Our staff is loaded with team members that have a passion for what the earth brings us to eat and they will be more than happy to assist you.

Here at Whole Foods Market we are committed to local and regional produce when the season brings them. I don’t know how many people out there know this, but during the peak of summer, our store has local farmers who come to the back door and sell us produce.  What other grocery store does that???  We truly appreciate what an important role these farmers play in the health of our region, our bodies, and our future.  We want our customers to have access to all of the great things being grown in our great state and across the South so we go a little out of our way to make sure that those farmers and producers can have a place to showcase their talents.  Yes, there are many places to buy “groceries”. But, I can proudly say that when you shop with us, your choice advances a movement-a movement that puts a face with your food and enhances your life through these great foods.  So, get in here and see us.  We want to help you eat better, live better, and feel the passion!

Briarcliff Brew News March Edition

by briarcliff, March 4, 2009 | Permalink

Welcome to the March edition of Briarcliff Brew News. We have some great beers available this month as we look towards spring and some warmer weather. A handful of beers are on sale and a nice collection of new beers are on our shelves.

First off, what’s on sale. Right now we have Sierra Nevada Pale Ale six packs. This pale ale is a classic example of a micro-brewed North American pale ale, a very drinkable balance of hops and malt body. If you are looking for something lighter and not as hoppy, but not lacking character, we’ve got Sam Adams Light, which is also on sale. Atlanta’s own Sweetwater Festive Ale is available for a great deal so make sure to get you hands on some of this great seasonal ale before it’s too late. Two new beers that are also on sale are Fordham’s Copperhead Ale and Old Dominion Oak Barrel Stout. Copperhead Ale is a medium bodied beer with little hop character and a smooth malty flavor. For something darker, the Old Dominion Oak Barrel Stout is a full bodied beer with dark roasty flavors mixed with vanilla and oaky goodness. If you prefer organic beers, Lamar Street Pale Ale is on special this month. This pale ale is brewed exclusively for Whole Foods Market by Goose Island Brewery, an excellent brewery in Chicago! Finally, for those of you looking to celebrate the season a few friends, we have 12 packs of Full Sail Session and Mini Kegs of Heineken on sale. Two easy drinking beers that every beer lover can enjoy!

Next up, we’ve got the beers that are new to our shelves here at Whole Foods Market Briarcliff.  We have a variety of Otter Creek Brewing beers on our shelves. They include the Vermont Lager, Copper Ale, Stovepipe Porter, and Winter Ale. Come in and try something new from this great craft brewery. Otter Creek Brewing also brews the Wolaver line of organic beers including an Oatmeal Stout and Brown Ale. Glad to have these fine brews in Atlanta! From Abita Brewing we’ve added their Andygator and Abbey Ale. Both of these brews come in 22oz bottles and are “big” beers, as they ring in at 8% alcohol. Come in and grab one (or both) to go with some cheese and find a comfy seat to enjoy! Speaking of big beers, we have Duck Rabbit’s Seasonal Barleywine Ale, which boast all the characteristics of a big beer, huge maltiness and alcohol warmth, beware! Smutty Nose Brewing Company has also made it to Atlanta. Smutty Nose brews award winning ales and now we’ve got ‘em. Try the Smutty Nose Robust Porter, Old Dog Brown Ale, or IPA, and if you can’t decide, pick up a variety sampler 12 packs! Finally we have two new brews from Sierra Nevada. Sierra Nevada released an ESB and an IPA. The ESB is their Early Spring Brew, an American hopped version of the classic ESB style. Our friends at Sierra Nevada also released Torpedo IPA, wonderfully hopped up American pale ale, give it a try!

That’s all for now folks. Remember to check out our mix-a-six shelf as it is always changing with beers from all genres. Also, we’ll be having specials on randomly selected beers for one, maybe two weeks at a time. You never know what it will be, but it will surely be a great deal on a great tasting beer. If you want to catch us in person please feel free to stop by the cheese counter or you can attend our March Beer Tasting on Thursday, March 12^th where we’ll be pouring our St. Patrick’s Day favorites (sign up at customer service). Either way we look forward to seeing you soon!

Willy C and Dr. Jones