Food

Question 1

Charcuterie Board

Answer 1

served with toast points and fennel honey

Question 2

Cheeses

Answer 2

1. Coupole - soft, goat’s milk cheese from vermont. Mild and soft in the center, with a ripened rind.
2. Ossau - Raw sheep’s milk cheese from France. Aged and medium firm.
3. Fiscalini Cheddar - aged cow’s milk cheese from california.
4. Smokey Blue - Blue cheese from rogue creamery in Oregon. Smoked with hazelnut shells.

Question 3

Meats

Answer 3

1. Speck - dry cured, lightly smoked ham from northern italy
2. Salametto - garlic-scented dry salami from california
3. Salami Etna - sicilian-style salami with pistachios from oregon

Question 4

Gordo Streat Pretzel

Answer 4

Blackbird Foods pretzel served with beer cheese

Question 5

Olives

Answer 5

Medley toss with olive oil and orange zest, served cold, we can make these after midnight.

Question 6

Nuts

Answer 6

peanuts, pecans, almonds, pumpkin seeds tossed with sugar and spices (cinnamon, cumin, cayenne, ginger, nutmeg) served room temp and can be made after midnight.

Question 7

Pickled Quail Eggs

Answer 7

3 pickled quail eggs….can be served after midnight

Question 8

Scotch Eggs

Answer 8

2 eggs, cooked until the yolk in runny. coated with breakfast sausage, breaded and fried. served with kimchi salsa

Question 9

Bratwurst

Answer 9

2 bratwurst links served in a skillet with sauerkraut, mustard, and hawaiian sweet rolls

Question 10

Pepperoncinis

Answer 10

roasted and stuffed with ham, cheese and rice. baked with tomato sauce.

Question 11

chicken pot pie

Answer 11

from Blackbird Foods (Angela Rowley) filled with chicken and vegetables.

Question 12

Lengua Pastrami Sandwich

Answer 12

Beef Tongue marinated for 7 days and made into pastrami, served on marbled rye with slaw, gochujang aioli and swiss cheese