Shopping Cart

Blog

CRISPY CHICKEN THIGHS WITH WALNUT ROMESCO

Serves 4-6 INGREDIENTS For the Romesco: 2 garlic cloves, peeled 1⁄4 cup olive oil, plus more if needed 4 oz roasted Piquillo peppers, drained (or substitute regular roasted red peppers) 1⁄2 cup walnuts 2 tablespoons water 1 tablespoon tomato paste 1 tablespoon sherry vinegar 1 teaspoon smoked paprika 1 teaspoon...

Radical Swiss Cheese Tasting with Lukas from Jumi Cheese

Radical Swiss Cheese Tasting with Lukas from Jumi Cheese   Join Swiss chef turned cheese fanatic Lukas on Saturday from 1-4pm to learn about the new darlings of the Dedalus Cheese Counter. Emmentaler–that holey, pliable melting cheese–is synonymous with west-central Switzerland. In the Emmental Valley, the nefarious Swiss Cheese Union...

THURSDAY TASTING: TOMALES FARMSTEAD & INCONNU WINE

Every Thursday at Dedalus we open up a selection of bottles that we are excited about. This tasting is from 4-7pm and is totally free! This week is a little different, we have two tastings happening at the same time! One is a selection of cheeses from Tomales Farmstead Creamery. The...

This Week At The Food Counter

UNDERGROUND MEATS ARRIVAL Remember Underground Meats, the pink-labeled cacciatorini from Madison, Wisconsin? “Buy curious” is the model of chef and co-founder Johnny Hunter, who operates a restaurant, butcher shop, catering company, and charcuterie kitchen in Wisconsin’s booming foodie capital. When I toured his operations last fall, I was bowled over...

APRIL DIRT CLUB

Like many of our most cherished California winemaking projects, Lioco Wine Company was born from a desire to present a more elegant, nuanced face of California wine. Partners Kevin O’Connor and Matt Licklider grew fatigued by the blockbuster, uber-concentrated wines being produced across the state in the early 2000s. They...

APRIL THIRST CLUB - D'AUPILHAC COTEAUX DU LANGUEDOC ROUGE 'LOU MASET' 2016

STORY: France’s southerly Languedoc region has long been derided as a source of low-quality, bulk wine that historically was seen as having little more potential than quenching your thirst in local bistros. But no more. This will be the third time in 2018 a wine from the region makes it...

RED WINE BRAISED BEEF BRISKET

Red Wine Braised Beef Brisket Serves 6 *Adapted from a Food & Wine recipe INGREDIENTS 2 ½ lbs beef brisket, fat trimmed 2 cups dry red wine 1 cup red wine vinegar 2 stems fresh rosemary 2 tsps whole peppercorns 2 garlic cloves, thinly sliced 1 medium red onion, thinly...

April Thirst Club - Brand Pfalz Riesling Trocken 2016

STORY: Just over the border from Alsace, you’ll cross into Germany’s Pfalz region, one of the world’s most crucial sources of top-tier Riesling. The region, with its particular microclimate, has historically produced some of Germany’s most prized expressions of this noble (yet often derided) variety. More recently, as wine drinkers...

Korean Fried Cauliflower

Korean Fried Cauliflower Serves 4 Ingredients 1 head of cauliflower, trimmed into florets 1 cup milk ½ cup all-purpose flour 2 tsp garlic powder 1 tsp cumin 1 tsp paprika ½ tsp salt ¼ tsp ground pepper 1 cup panko bread crumbs Vegetable oil for frying Sauce: ⅓ cup honey...

This Week At The food Counter

EUROPEAN SOFT CHEESE ARRIVALS   Saturday’s air shipment delivered lots of fresh faces to the Dedalus cheese case, just in time for the spring thaw. Decadent, perfectly ripe soft cheeses have landed from France’s Loire, Burgundy, and Corsica. From lean, mineral, and bright (like the ash-ripened goat, Selles sur Cher...

This Week at the Food Counter

NEW CLASSICS AT THE FOOD COUNTER We’re revamping our sandwiches in anticipation of a fully-loaded new Spring Lunch Menu. Monday through Saturday from 11-3pm and Sunday from 12-4pm we’ll have the following sandwiches available until sold out: The Southern Belle $12 - The original Dedalus sandwich triumphantly returns. Benton’s Hickory-Smoked...

This Week at the Food Counter

GIORGIO CRAVERO PARMIGIANO REGGIANO DOP (Image via Essex Cheese) Master Stagionatura Giorgio Cravero makes up for his diminutive stature with wild-eyed passion for his favorite cheese: Parmigiano Reggiano DOP. To see the ease with which Giorgio handles these 80-95 pound wheels is remarkable. To inspect these precious wheels for cracks,...

March Dirt Club

The Vallée D’aoste is not only Italy’s smallest wine-growing region, but also its least populous. Here France and Italy blur into one, and a handful of resilient vignerons craft bright, snappy wines planted at nosebleed elevations destined to quench our thirst. At alpine altitudes of nearly 3,000 feet (some of...

Celery Root Velouté

Celery Root Velouté Serves 6 *This can be served as a starter or with a leafy green salad and some crusty bread for a main course. This recipe was adapted from Mimi Thorisson's cookbook French Country Cooking, a total favorite of mine. Ingredients 3 Tbls butter 1 celery root, peeled...

Saffron Spaghetti with Octopus

Saffron Spaghetti with Octopus Serves 2 *My first attempt at infusing dried pasta with saffron flavor was half-assed and worked 'ok' not great. I put some threads in the boiling water and cooked the pasta in it. The problem is pasta cooks quickly, too quickly to infuse enough flavor into...

March Thirst Club - Terravecchia Negroamaro ‘Pàmpana’ 2013

STORY: When we speak of Puglian wine, your mind likely drifts to the rich, inky Primitivo produced in this warm, Mediterranean region. Alpine elegance is likely not your first thought. Yet, it was among Puglia’s northerly Dauno mountains, that we found our most exciting Puglian value in some time. Here,...

March Thirst Club - Durin Riviera Ligure di Ponente Pigato 2016

STORY: The rocky hillsides of the Ligurian coastline are surely one of Italy’s most underappreciated and misunderstood viticultural regions. Here, steep limestone cliffs abutting the Ligurian sea are planted to native varietals that produce white wines of incredible salinity and minerality, and with serious terroir expression. It is among these...

This Week At The Food Counter

MIDDLEBURY CHOCOLATE HAITI 85% DARK CHOCOLATE BAR When it comes to chocolate, we’re pretty picky. I’ve only worked with one chocolate producer since we’ve opened, the incredible bean-to-bar makers at Middlebury Chocolates. In a world of nefarious sourcing practices, mislabeling, and over-the-top labeling, Middlebury does it right. They source beans...

This Week At The Food Counter

JASPER HILL FARM & JEAN FOILLARD, THURSDAY 4-7PM It’s a rare treat to taste some of the best cheese and wine on the planet in the same room. More than a decade ago, I had one of my first revelatory cheese experiences with a little raw milk button called Constant...

February Thirst Club - Jean Perrier & Fils Cuvée Gastronomie Mondeuse 2016

STORY You will often overhear the Dedalus staff fawning over ‘Alpine Wines’ - wines coming from mountainous regions with high elevations and cool climates. Places like Alto Adige in Italy and the Savoie region in France. Why do we go nuts for these wines? They deliver some of our favorite...