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Thanksgiving & Small Business Saturday November 29



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Thanksgiving Holiday Hours

Monday 11/24 - Wednesday 11/26 Open 10-6

Thanksgiving 11/27 CLOSED

Friday 11/28 CLOSED

Saturday 11/29 Open 10-6

Sunday 11/30 O'Malley Open 12-5

Etymology of Cheese
"The root of the English word cheese comes from the Latin caseus, which also gives us the word casein, the milk protein that is the basis of cheese.
In Old English, caseus was c?ese or c?se, which became chese in Middle English, finally becoming cheese in Modern English. Caseus is also the root word for cheese in other languages, including queso in Spanish, kaas in Dutch, käse in German, and queijo in Portuguese.
Caseus Formatus, or molded (formed) cheese, brought us formaticum, the term the Romans employed for the hard cheese used as supplies for the legionaries. From this root comes the French fromage and the Italian formaggio."
www.listverse.com

Saturday, November 29, is Small Business Saturday.

Once again, American Express will credit its card users' monthly statement up to $10 for spending $10 or more at a Small Business Saturday business on November 29. This year, visit 3 qualifying merchants for up to $30 credit. 

Make Fromagio's one of your shopping stops!! 

Thanksgiving Cheese and Charcuterie Boxes 

Thanksgiving is just around the corner and Fromagio’s has holiday cheese and charcuterie boxes to grab and go as you head to your Thanksgiving feast.  Fromagio’s goodie boxes will give your guests something to snack on while you wait for the turkey to finish cooking. Or, if you're headed to someone else's house, a cheese box is definitely the appropriate gift for the hosts.

The cheese will be wrapped in cheese paper and the charcuterie sliced. All you need to do is pull them out of the bag and arrange them on a board or plate about 45 minutes before serving.

We offer two options depending on how many guests you wish to serve.  Both selections include our favorite American made artisan cheeses and charcuterie.

Option 1 - $50: 4 cheeses (1# total) & 2 meats (0.4# total) for 6-8 guests

Option 2 - $100: 4 cheeses (2# total) & 3 meats (1# total) for 10-16 guests

We are happy to add on Fromagio’s housemade fruit and nut crisps, marcona almonds or dried cherries to complete your cheese board.

Pre-ordering deadline is Tuesday 11/25 by 5 PM

 

Message from Helen

I love Anchorage’s chocolatier. But when Cordova’s Pete Hoepfner comes through Anchorage and delivers his chocolates, Pete’s Treats, Fromagio’s is delighted. Fromagio’s just received 30 boxes of truffles and 10 boxes of caramels, right in time for the holidays.

Pete harvests about 60 to 80 gallons of Copper River Delta berries each summer. Eight of his 17 truffle flavors incorporate these berries. “Using exceptional chocolate, the highest quality ingredients, and time, I create truffles that showcase Cordova’s unique flavors. These truffles are created entirely by hand, in small batches...”

Similarly, my dog biscuit supplier, 10 year old Alexandra, has promised to keep Fulton’s Tasty Treats in stock through the holidays. Like Pete’s truffles, she uses only the finest ingredients (Fromagio’s cheeses that are past their prime). She says dogs will find her most recent batch particularly aromatic as her cheese supplier gave her some “stinker” cheeses.

One thing about Anchorage is that we have some fantastic food producers – and we like to carry their products. We have Alaska Pasta’s fresh pasta in our mac’n’cheese, ready to enjoy on the spot. And we have jarred and packaged good, be they smoked salmon or our own crackers, that can be enjoyed at home or given as gifts. 

Thanksgiving Leftovers

After the turkey, the stuffing, the yams and pumpkin pie, comes a refrigerator full of leftovers. While serving these foods the next day is an option, here is an easy recipe to turn your Thanksgiving dinner into something different. 

Frittata

1 1/2 cups green beans (or any other vegetable)
1 1/2 cups turkey
1 1/2 cup mashed potatoes or sweet potatoes
2 cups stuffing
6-8 eggs
½ cup diced onion
2 tsp chopped fresh garlic
1 Tbls. chopped rosemary
1 tsp. salt
1 tsp. pepper
2 Tbls. extra virgin olive oil
½ cup crumbled gorgonzola or chevre cheese
¼ cup 1 cup arugula

 Directions:
Heat oven to 350. In a cast iron skillet, heat oil over medium heat. Sauté chopped onions, green beans, and garlic until tender. Add the turkey, potatoes, stuffing, rosemary, salt, pepper and ½ cup artisan cheese. Pour six to eight beaten eggs over the turkey mixture and let sit on medium heat for 3-5 minutes. Transfer the skillet to the oven at bake for 10 minutes or until frittata is baked through. Top with ¼ cup cheese and arugula.

images:  worldpress.com; pete's treats. Thanksgiving leftover frittata:  lighthouse.com

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