Starters Flashcards
Postino Olive Bowl
Ingredients?
Arbequina (Ar-ba-keen-ya) Castelvetrano (Castle-Ve-Tran-O) Red Cerignola (Sar-ig-nole-ya) Gaeta (Guy-ate-tah) Lucques (Luke) Picholine (Pish-o-Leen)
NYC Grilled Cheese
Ingredients?
Aged Vermont White Cheddar and Port Salut on Baguette, Tony Packo’s Pickle, Pesto, Ketchup and Sierra Nevada Mustard
Describe Aged Vermont White Cheddar and Port Salut
Aged Vermont White Cheddar: Tangy, with a finish of savory broth-like notes. TEXTURE: SEMI-HARD COLOR: WHITE MILK: COW
Port Salut:
Mild flavour, it sometimes has a strong smell because it is a mature cheese. The smell increases the longer the cheese is kept — this however does not affect its flavour.
TEXTURE: SEMI-SOFT
COLOR: WHITE
MILK: COW
Fun Fact-It was developed by Tappist Monks…What else do we serve that was created by Tappist Monks?
Describe what Tony Packo’s Pickles are?
Branded by Tony Packo’s their original recipe is the perfect blend of hot dill chunks and crunchy peppers.
What is Sierra Nevada Mustard?
This mustard is produced by Sierra Nevada brewery and uses beer flavors like Pale Ale, Porter, and Stout to make specialty mustards.
Bella Postino
Ingredients?
Artichoke Dip with Crushed Tomato Mix and White Bean Hummus topped with Olives & Paprika, Toasted Focaccia Bread, Walnut Bread, Crostini
Describe Focaccia bread?
Describe Walnut Bread?
Focaccia Bread: is a flat oven-baked Italian bread product similar in style and texture to pizza doughs.
Walnut Bread: Bread that has been infused with finely diced walnut chunks.
What are Crostini?
Crostini are an Italian appetizer consisting of small slices of grilled or toasted bread and toppings
Cheese Board
Ingredients?
(cheeses may vary daily lineup will provide any changes)
D’Affinois Triple Crème Brie, two Artisan Cheeses, Tart Dried Cherries, Dried Apricots, Quince Jam, Nut Mix (cashews, almonds, pecans, macadamia, Brazil nuts) Baguette, Crostini, Walnut Bread
Describe D’Affinois Triple Creme Brie
Describe Quince
D’Affinois Triple Creme Brie:
French triple-cream soft cheese made from cow’s milk. Triple crème cheeses are the result of extra cream being added to the milk in making soft-ripened cheeses. Triple crème cheeses are defined by law to have at least 75% butterfat
Quice: Is fruit from the same family as the apple and pear. It is similar to a pear in shape, but where as pears are described more as sweet, quince has a distinctive tart taste.
Butcher Block
Ingredients?
Peppered Salami, Prosciutto, Molinari Hot Coppa, Molinari Finocchiona Salami, Goat Cheese, Parmesan Reggiano, Hummus, Nut Mix, Dried Tart Cherries, African Burr Gherkin, Olive Mix, Roasted Yellow Tomatoes, Asparagus, Crostini p
Describe Peppered Salami, Proscuitto, Hot Coppa, and Finocchiona Salami
Peppered Salami: This is a type of cured sausage consisting of fermented and air-dried meat, typically beef or pork. It is peppered during the process to add more flavor.
Proscuitto: This is an Italian dry-cured ham that is usually thinly sliced and served uncooked. It has a salty and rich taste profile.
Hot Coppa: Hot Coppa is made from the pork shoulder. This cut is salted and hand-rubbed with spice, stuffed in casing and dry-cured whole. Hot Coppa is spicier than Sweet Coppa as it is seasoned with chili pepper and paprika. It is similar to prosciutto, but it is derived from the shoulder rather than the ham.
Finocchiona Salami: Finocchiona is a salami variety, typical of southern Tuscany. It is characterized for the use of fennel. The use of fennel was an alternative to pepper (a key ingredient of the standard salami), which was very expensive at the time while fennel grew wild and abundant in the Tuscan countryside.
Describe African Burr Gherkin
This fruit grows on a vine and is native to Africa. It is similar to a cucumber in taste.
The Pub Board
Ingredients?
Salted & Buttered City Bakery Pretzel, Cornichons, Tony Packo’s Pickles, African Burr Gherkins, Giant Spanish Corn Nuts, 18 month aged Welsh White Cheddar, Sierra Nevada Mustard, Schreiner’s Chorizo
Describe 18 month aged Welsh White Cheddar
Describe Shreiners Chorizo
Welsh White Cheddar: An specific type of cheese made in Whales. Aged for 18 months this white cheddar provides strong flavor and a creamy yet crumbley texture.
Shreiners Chorizo: This is a type of pork sausage. Traditionally, it uses natural casings made from intestines, a method used since Roman times. Chorizo gets its distinctive smokiness and deep red color from dried smoked red peppers. Shrieners is a local sausage shop located in Phoenix at 7th st and Indian School. It has been local to Phoenix since 1955!!!
Mozzarella and Tomatoes
Ingredients?
Gioia Burrata, Beefsteak Tomatoes, Basil, Mozzarella, Heirloom Tomatoes, Pesto Vinaigrette Dressing
Describe Gioia Burrata
Burrata is a classic Italian “pasta filata” cheese that is made by enclosing a center of soft, silky curd in a small sac of mozzarella. The result is a decadent treat that fully showcases the flavor of the milk. Our burrata is from Gioia, a family creamery in Los Angeles that specializes in Italian cheeses made from Vito Girardi’s family recipes. The cheese is made by hand daily.
Arbequina Olive
(Arbakeenya)
Catalonian region of Spain
Buttery, round light brownish
green olive with a slight
peppery finish
Castelvetrano
(CastleVeTranO)
Castelvetrano, Sicily
Distinct, bright green hue and
a meaty, buttery flesh
Red Cerignola Olive
(Sarignoleya)
Puglia, Italy
Walnut sized Cerignola olive
is the largest olive in the
world, mild in flavor, but very
fruity and clean tasting
Gaeta Olive (Guyatetah)
Gaeta Region, South of
Rome, Italy
A small oval olive, light and
fruity with smoother dark
violet flesh
Lucques Olive (Luke) Languedoc Region of France
Almond shaped, meaty, bright green and firm with a nutty flavor. These olives are low yielding and mostly hand harvested!
Picholine Olive
(PishoLeen)
Province of Languedoc
Region of France
Known as a cocktail olive, these olives are medium green in color, crisp, yet tender and slightly salty. They should be delicate and 'Green' tasting, never acidic
