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Time to break out the slow cooker
Here at our Rittenhouse location many of the meat team members look forward to the arrival of fall. As the temperature starts to drop, slow cookers of all kinds start...
Time to break out the slow cooker
Here at our Rittenhouse location many of the meat team members look forward to the arrival of fal...
Richard-Luis Morillo: Cheese Specialist
Years at Di Bruno Bros.: about 3 Hometown: Bayside, Queens and North Merrick, Long Island His specialty: I deal with a lot of our affinage, especially of the washed rinds....
Richard-Luis Morillo: Cheese Specialist
Years at Di Bruno Bros.: about 3 Hometown: Bayside, Queens and North Merrick, Long Island His s...
Dippin' Savory (Duck Prosciutto Ice Cream)
When the duck hits the pan, it immediately releases a sour, musty odor that fills the nostrils -- and the whole house for that matter. It sizzles, and you wait...
Dippin' Savory (Duck Prosciutto Ice Cream)
When the duck hits the pan, it immediately releases a sour, musty odor that fills the nostrils --...
Extra Aged Pleasant Ridge Reserve: America’s Best
Here’s the wedge every cheesemonger is talking about: Pleasant Ridge Reserve. Earlier this month, it won “Best in Show” at the American Cheese Society Awards – a.k.a. the Oscars of...
Extra Aged Pleasant Ridge Reserve: America’s Best
Here’s the wedge every cheesemonger is talking about: Pleasant Ridge Reserve. Earlier this month,...
Country Ham: Prosciutto of the South
[caption id="attachment_788" align="alignright" width="244" caption="! IT-1010V-base,EV-0099,GM-1300"][/caption] Growing up in the South I was completely surrounded by everything pork, from bacon to bbq. Now that pork is the new BLACK, I...
Country Ham: Prosciutto of the South
[caption id="attachment_788" align="alignright" width="244" caption="! IT-1010V-base,EV-0099,GM-1...
You're Acting Like a Real Pig! Or, Why Heritag...
The pig is known as the king of the kitchen, or he ought to be if he isn't, but over the years the noble swine has been crossbred into a...
You're Acting Like a Real Pig! Or, Why Heritag...
The pig is known as the king of the kitchen, or he ought to be if he isn't, but over the years th...
Scharfe Maxx: Swiss Power
Going into October, I find myself craving Alpine cheeses. They have an earthy quality I associate with root vegetables, like turnips and rutabagas.
Scharfe Maxx: Swiss Power
Going into October, I find myself craving Alpine cheeses. They have an earthy quality I assoc...
Feastival Recap
Last night, Di Bruno Bros was proud to participate in Feastival, a charity event benefiting Philadelphia Live Arts. While donations, auctions and raffles are still being calculated, it is not...
Feastival Recap
Last night, Di Bruno Bros was proud to participate in Feastival, a charity event benefiting Phila...
Wensleydale: A British Classic for Summer’s End
Besides being a star in Wallace & Gromit cartoons, Wensleydale has a great story. It’s made by a single creamery in Yorkshire, England that relies on a recipe from twelfth-century...
Wensleydale: A British Classic for Summer’s End
Besides being a star in Wallace & Gromit cartoons, Wensleydale has a great story. It’s made b...
Customer Testimonial - Jesse's Wedding
I am writing to express appreciation for the service that was offered to my wife and I by members of your catering staff and in particular by Nicole Shatzel. Our...
Customer Testimonial - Jesse's Wedding
I am writing to express appreciation for the service that was offered to my wife and I by membe...
Beer and Cheese Recap: Cigar City Jai Alai
Last night we tried something a little different for Happy Hour...gotta keep those regulars on their toes! Instead of pairing three cheeses with three beers, we paired three cheeses with...
Beer and Cheese Recap: Cigar City Jai Alai
Last night we tried something a little different for Happy Hour...gotta keep those regulars on th...
Pecorino di Pienza: The New Cocktail Cheese
I started back to work this week after summer vacation, and believe me when I say: Grrrl needed a martini. That put me in the market for an after-work cheese,...
Pecorino di Pienza: The New Cocktail Cheese
I started back to work this week after summer vacation, and believe me when I say: Grrrl needed a...
Beer and Cheese Recap: Nodding Head
Many thanks to Gordon and Curt from Nodding Head Brewery for bringing three outstanding beers to play with. Of course, they seem to find themselves here every Wednesday night, regardless...
Beer and Cheese Recap: Nodding Head
Many thanks to Gordon and Curt from Nodding Head Brewery for bringing three outstanding beers to ...
ACS Travelogue: Day 4
Day four in Seattle was all about repeating to myself "I am not worthy, I am not worthy..." Our first class was a charcuterie tasting with the following quartet: Herb...
ACS Travelogue: Day 4
Day four in Seattle was all about repeating to myself "I am not worthy, I am not worthy..." Our f...
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