What I love about autumn?  The usual – leaf colors changing…crisp mornings when the moon and stars are still out and you can see your breath…and butter and salt.

Lest you think this sounds funny, I am actually a nut about these things and somehow they all taste better in the fall.

Let’s start with butter.  I love butter.  Butter is the main reason I go to the gym three+ days a week.  Butter could bet detrimental to my, well, take off the -er and there you have it!  In my family we tease that butter is the reason we eat bread.  I think butter is the reason i also eat butternut squash with a fever in the fall!  I think butter is the reason that bread just tastes so good!

Although I really enjoy regular salted butter, I love the butters we carry at the store.  We always stock the Vermont Butter & Cheese Cultured Butter with Sea Salt Crystals.  It comes in the cutest basket and I love that there is actually a crunch when I bite into this butter.  It’s got a long shelf life too which is nice – since I really shouldn’t eat it all in once sitting…

The other butter we sell in our cheese case is a goat butter.  It’s not local but it is from our friends in Canada.  It’s very smooth and creamy and has a particular flavor that reminds me of fresh goat cheese and a little floral nature.  It’s super delicious on bread and can be used for those with lactose intolerance as well…

The other thing I love to do in the fall is make compound butters.  Do I sound like a mad scientist?  Well, I’m not mad and the book we stock, Flavored Butters,  is fascinating in giving me ideas of what to make…along with a recipe we’ve fallen in love with using our Sarah’s Sea Salt Autumnberry Salt.  It’s great to keep in the fridge all fall & holiday season.

Here’s the recipe.  Happy butter & salting!

Autumnberry Compound Butter

1cup fresh or frozen cranberries

1/3 cup orange juice

1/3 cup sugar

Zest of an orange, grated

2 sticks unsalted butter

1/2 cup toasted pecan pieces (optional)

3/4 – 1 tsp Autumnberry Salt (to your taste)

Directions:

In a small saucepan, bring to boil the first four ingredients.

Simmer until berries have popped and mixture has thickened.

Let cool.  Beat softened butter until creamy.

Fold in cooled cranberry mix, pecans and salt.

Store in the fridge up to 2 weeks.

Serve with bread, spread on a sandwich or smother a delicious pork roast before putting in the oven!

We would love to have you join us at our annual gathering of amazing fun in just a few short weeks!

A certain customer of ours (still a mystery who it was!)
was in Columbus recently eating scoops of Jeni’s ice cream
when a conversation ensued about just where in Grand Rapids
would be the place to sell their frozen delights…

This turned into receiving samples which we ~ um ~ devoured.  We have noted a certain cross section of people that are ice cream ‘snobs’ and a bunch of us here are at least professing addicts

We love our artists here at Art of the Table.  Granted we often have to buy things that are manufactured, but we love to have creative people working their hearts out to provide us cool things.

We are just wrapping up our newest accent to gift giving which are artists’ cards that explain who an artist is and where they’re from and their impetus for making their craft.

We also have selected our newest artist friend from Pennsylvania.  Chris is making these adorable cheese and herb markers for us.  Cheese ones can just stick in your wedge of cheese to identify it and the herb markers can dwell in your garden or even in your indoor pots or window boxes.  We’re selling them individually for $4.75 each.  Collect them all!

Speaking of cheese, most of our cheeses are artisan – handmade.  We are always searching out the next best farm and producer.  We love local, so we love Dancing Goat Creamery from Byron Center.  Barbara and her goats make fantastic cheese!

Here’s a short listing of other artisans we love:

Tassier’s Maple selections

Legends BBQ & dessert selections

Natalie Robyn’s Cherry selecions

Patricia’s Chocolates

Cherry Republic

Blueberry Haven

Eutopian Chocolates

Addictive Granola

Mrs. Dogs condiments

Dancing Goat Creamery

Grassfields

Naturally Nutty

Koeze

Many selections of local beer, wine & spirits

Pearl’s Potholders

Marlee’s Toothpick Holders

Glass Formations

Linda Ippel Pottery

Cards by Deb Vranian

…and that’s just literally the beginning!

GO LOCAL!  Support the people behind the products and the stores!

So I’ve never been the best student in the world; memorization and test taking are some of my least favorite things and least of the accomplishments in my book – I mean – why wouldn’t I go on to get another degree?  Because I feel like the world itself provides me learning and because I’m afraid that I wouldn’t make it memorizing bones of the body or judicial law or how best to teach a 1st grader to read

This weekend, however was different.  I decided, with a bit of prodding by one of my favorite wine reps, to immerse myself in wine learning.  The challenge?  To pass an exam given by The Court of Master Sommeliers.

This group was established, according to their website, “to encourage improved standards of beverage knowledge and service in hotels and restaurants.  The title Master Sommelier marks the highest recognition of wine and spirits knowledge, beverage service abilities, and professionalism in the hospitality trade. Education was then, and remains today, the Court’s charter. There are four stages involved in attaining the top qualifications of Master Sommelier: 1) Introductory Sommelier Course; 2) Certified Sommelier Exam; 3) Advanced Sommelier Course; and 4) Master Sommelier Diploma.”

Just to be clear, I was taking training on and graduated from Level 1 of these qualifications.  And to be even more clear, there are only 105 professionals who have earned the title Master Sommelier (graduates of Level 4) in North America.

So this weekend I succumbed to two days in a classroom and learned a ton!  Of course I had done some studying on my own ahead of time to work to memorize wine growing regions of the world along with their appellations and sub-appellations and which grapes grow where and why.

I sat in class and listened to three Master Sommeliers run through Power Point slides like nobody’s business for about 16 hours.  When we weren’t whirlwinding through this, I sat with four wine glasses in front of me (at 5 different times throughout the sessions) tasting wine ‘blind’.   We swirled, looked, smelled, tasted, spit and analyzed great wines (some of which we carry which made it extra fun!).  We talked it out each time and realized that there’s a ton I know and about 5 tons I don’t know about wine.

I had to confirm while sitting there that for this girl who isn’t into memorization of facts that one of the best things I’ve done for myself – and continue to do – is to travel.  As I sat in these sessions listening to them describe ‘schist’ and soil and clay and rocks and the Mistral ocean winds and the related areas in which certain grapes grow and why and how we can decipher these things…I realized what a truly visual and experiental learner I really am!

my friend dave in a Priorat vineyard

…I thought about how very lucky I am to be able to travel to different places in the world to see what the land is like, the grapes are like and how I know about the ins and outs – because winemakers have taken me into their wineries and vineyards and barrel rooms – to experience the very delights of really knowing what a wine is all about.  I was so excited to see a picture this weekend of the giant slate chunks of Priorat where I stood and the massive uprising of hills from the Wurtzgarten where I too climbed.

With the books and the class, I had a great time confirming where the Wahluke Slope  is and about the 1985 diethylene scandal of Austria – along with thousands of other things; and I basically confirmed I need to continue to read, listen, sell, taste and travel.

So in 18 days I leave to explore Chile and Argentina.  I plan to bring back knowledge and enthusiasm about a new place I’ve personally seen.  And I will take with me the knowledge I’ve been given via books, I’ll take with memories of all the things I’ve tasted along with my new tasting techniques learned this weekend and I’ll go armed to see the land, experience the climate and enjoy great food, wine, friends and places.

I love learning!

-Amy

Earlier this month we were invited as a vendor to the inaugural GRunveiled Bridal Show. It was a wedding show that featured independent, hip and contemporary wedding vendors from around West Michigan. The show was put on by Joy’l from Paper Nest Designs and Aletha of Pearls Events, two GR gals who created such a lovely show! We were excited to be in our first bridal show and get the word out of how AOTT can play a unique role in weddings.

At the show we set-up three styles of place settings, put together a stocked cocktail cart, demonstrated a cheese tray, and even poured sand on the floor to show our ideas for a beach wedding! We enjoyed sharing how AOTT can help out with rehearsal dinners, the ceremony, gifts for the hostess, and much more. Many are surprised to hear that we do in fact, do gift registry! We offer a unique and local alternative from the larger stores, (and in our opinion, the best staff in town to help out!)

GRunveiled was an amazing event to be part of and to be among such creative and unique types local to Grand Rapids. We were right next to our dear friend, Patty from Patricia’s Chocolates. Below are some images from our AOTT booth taken from the show. The photos are courtesy of Nicole Haley Photography.

So if you know of anyone getting married be sure to have them check out some of these great vendors from the show, and of course come visit us at Art of the Table!

Last Saturday night was one of those nights I reflect on fondly. It was one of those nights where all the friends aligned properly like the stars. The food and drink fell in right beside and there was pure enjoyment and laughter.

It was, by the way, one of those nights when you may wonder – all that food, all that wine? How did you drink and eat all that? The answer is we didn’t make complete gluttons out of ourselves. We were full. We had plenty to drink. But we started our evening around 6pm and ended it about 6 hours later. Perfect small courses made for the right amount of food.

Many years back I was intrigued by Dorothy & John, wine columnists for the Wall Street Journal, I’ve devoured their books & columns and their brainchild, OTBN, officially called Open That Bottle Night. This upcoming Saturday, February 27 is OTBN11, the 11th annual, where you’re encouraged to indeed open that bottle you’ve been saving for many years.

Because I’ll be unable to participate in OTBN this year on the right date, we and the friends picked our own and officially had an evening of wine bliss. Pictures below were endearingly taken in the snow by the recycle bin where sadly they all went the next day. Curious what we ate? What we drank? Join my reminiscing!

None of us in the group had Champagne or even bubbles worth anything in our cellars, so I raided the store for one of my favorite Farmer Fizz selections. Guy Larmandier 1er Cru a Vertus Champagne is on my list of all time favorites and graced us with all its yeasty, slightly lime & apple, seriously fragrant presence. Along with this, a Robiola ~ 2 lattes, a favorite cheese of mine from Italy and also stuffed mushroom caps – goat cheese & apple was the best match for the bubbles.

Our salad course was the best pairing of the evening. The food was mixed greens topped with pears, roasted parsnips, macademia nuts, blue cheese and a very light vinaigrette. The sublime Uroulat Jurancon Sec 2006 is thick and sweet with nuances of ripe pear & pit fruits. It was so good we all could have just stopped there.

But we didn’t.

Mayacamas 2000 Chardonnay. A blast from our past as we had visited Mayacamas winery shortly after this wine’s release. We and the denDulks each bought a bottle. The assigned friends to make the course lived up to Mayacamas wine standards. A stunning acorn squash bisque was pureed to the perfect consistency and topped with perfectly seared scallops of the large variety.

Moving on to a little something Steve and I picked up in a wine shop in Beaune, France a few years back, this wine was in a beautiful place. A 1999 Joseph Drouhin Charmes-Chambertain Grand Cru didn’t need decanting but only a few swirls in the glass to make for a nose full of full, dark dirty cherries. Definitely calmer tannins and easy going with our grilled salmon steaks and mushroom sage risotto.

Our next course proved slightly disastrous as we had an outdoor grill malfunction. Sirloin steaks in the broiler are just not quite as lovely as those on the grill, however, no one complained. No time to complain as we were also drinking a 1994 Beaulieu Vineyard Georges DeLaTour Private Reserve Cabernet Sauvignon. This was slightly underwhelming in the scheme of the other things we were drinking. I feel like it probably needed drinking a year or two ago but it was great nonetheless.

Finally it was time for our dessert which was a toffee lace shell filled with chocolate mousse and topped with whipped cream. A nice light crisp end to the evening. Its companion was a 1999 Corte Sant’Alda Amarone della Valpolicella. Both the dessert and wine were amazing!

Because we weren’t quite done sitting around enjoying each other’s company, we ended the evening with one of our cellar favorites, the Lolonis Orpheus, a Petite Syrah from 2000. A decent but ever so slightly over the hill wine was enjoyed by all.

And so you know, I did not make all the food – all eight of us had a hand in it, including our friends Chigger and Buddy. I can’t wait until the next time we get to delight in the old stuff and I encourage you all to do it too!

It seems I’ve been way too busy for much of much – I seem to begin things and can’t complete them – including my thoughts! That’s why I haven’t blogged much lately and haven’t had an opportunity to just sit and write, as I enjoy.

Tonight I kindly went and picked out colors for Steve’s “project house” with him (and may I add we didn’t argue at all!) and he kindly took me out to dinner at my choice. My choice? Tonight I had a hankerin’ for the Green Well. We hadn’t been to the Green Well in probably – oh – 6 months. No offense to Green Well, I was busy getting ready for Christmas, having the Christmas season and now recuperating from the Christmas season while getting ready for the next 4 major holidays and seasons! (And I still haven’t gotten my taxes ready!)

My other excuses are that there are just so many other great restaurants sprouting up around our fine Uptown area that I’ve had to try them too. Yay for the Winchester and yay for the Electric Cheetah and Yay for Corez. Yum.

Back to the Green Well. It’s comfort food, it’s comfortable and I always get treated well. It’s a happy place!
Tonight Steve had their house brew, Drip-a-licious, made by Shorts Brewery up in Bellaire, MI. It was darker in color but it came off as something so delish that even I could drink it! It tasted of roast coffee and toffee and lasted a long time in the mouth. I was thinking maybe we should start blending our own Shorts brews, I’ll have to come up with a recipe for creativity on that one. I had a decent glass of something white from Australia. Usually I pay attention but I was too enraptured by the beer & food to remember its name.

Steve had the “Bowling Alley Sizzler”, much better than anything EVER found in a bowling alley! Verbatim from the menu: “Kobe sirloin•loaded mashed potatoes•beer battered onion rings•roasted mushrooms•grilled broccoli•Green Well steak sauce” and mine? Heavenly I say, heavenly! “Southern Clam Bake” was in my bowl. It was a very flavorful blend of “beer steamed clams•mussels•shrimp•sausages•potatoes•
sweet potatoes•corn•tomatoes•Cajun sweet corn broth” that I sopped up quite literally every last slurp with my sourdough toast served alongside.

Oh how I love food and dwelling on it with others who care about food.
If you ever want to tell us about recent restaurant experiences, we’re here to listen. I absolutely love love to hear about restaurant experiences and what you’ve enjoyed.

Thank you Green Well for another fine meal and
Cheers!
Amy

On Thanksgiving, following an absolutely brilliant meal – one of those we all contributed in, appetizers, salad, turkey and sides brought by people like me (my contribution was homemade peppery broccoli & cauliflower mac’n'cheese, which, sadly, was way dry by the time we ate it) – there wasn’t to be dessert right away, so we were offered a little beverage treat. I happily received a little espresso cup with a dollop of whipped cream on top. Who wouldn’t, right?

Under this dollop of whipped cream was the delight of all delights. Not a day has gone by since Thanksgiving without me thinking of this appropriately thick and amazingly heavenly sipper. Seriously when I get to heaven and don’t have to worry about how big my rear is, I think I’ll have a few of these every day!

Thanks, Tante, for making my Thanksgiving Day particularly sweet. She even offered a refill, which I accepted and promptly sipped. I don’t know who ‘owns’ this recipe but I’m hereby borrowing and sharing it, because you won’t be disappointed to liven up your next dinner gathering with it.

Christmas Eve Hot Chocolate
*********************
12oz strong black coffee (can make ahead of time)
8oz chopped dark chocolate (Scharffenberger 70% +)
1/4 cup sugar
****Melt at medium heat in a saucepan on the stove****

Stir in:
3oz coffee liqueur (Tia Maria)
3oz dark creme de cacao (Bols)
2oz brandy (Vendome VSOP)

Serve in tiny espresso cups and top with a dollop of freshly whipped cream.

We have in stock all of these things except the coffee, sugar and whipping cream! Stop by for the fixings and make your guests really really happy.

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I’m also excited about this holiday punch which was described as “a bowl of traditional punch (that) combines richness and complexity with a frankly dangerous drinkability.”

Admiral Russell’s Christmas Punch
Makes 12-18 servings

6 lemons
1 cup raw sugar
1 – 750mL bottle VSOP grade Cognac (Vendome is inexpensive and should work here too!)
1 cup lightly sweet oloroso or amontillado Sherry
Freshly grated nutmeg

(we’ve got all but the lemons & sugar!)

Having an ice ring/mold is very helpful with this punch – if you don’t have an ice ring, use any metal bowl. Fill with water and freeze into a “lunk” of ice for the bowl in any shape or size.

Remove peel from 4 lemons in strips (need a zester? we have those too!)
Put the peels in a medium bowl.
Add sugar and muddle the mixture. Let stand 30minutes and muddle it again. (need a muddler? look no further!)
Cut peeled and unpeeled lemons in half/ juice enough lemons for 1cup of juice.
Bring 1cup of water to a boil in a small saucepan;
pour over lemon peel mixture & stir until sugar dissolves.
Strain syrup into large bowl; discard peels.
Mix in lemon juice.
Add Cognac, sherry and 4cups cold water.
Cover punch and refrigerate until cold, 2-6hours.

Put in punch bowl and sprinkle with a little nutmeg. Drink. Wow!

In a few short weeks it will be our 6th Anniversary! To honor our 6th anniversary AND the 5th anniversary of Stonesthrow Furniture, we’ve bonded together as business friends to bring you a fascinating party @ Stonesthrow! You’ll need a ticket, so read on:

October 23, 7-10pm

The plan is to relax for the evening with a wine & beer & food tasting where you can mingle with and learn from our beer & wine distributor reps and our staff. Walk around, sit around and chat with people who know a lot about what you’re sipping – or noshing – on! Speaking of noshing…

This year, you’ll get a serious taste of Art of the Table with appetizers from Chef Kate Leeder. We’ll give you a chance to taste many of the items we carry on a daily basis ~ from sauces and dips to chips and crackers to cheeses and meats. Then to top the evening off, there will be delightful little cupcakes from Serendipity Cupcakes, chocolates from Patricia’s Chocolate and little cheesecakes from Las Vegas Cheesecake Factory (all locally owned businesses!)

As if this weren’t already enough, we’ll be having entertainment too! We’ll have background music around the place to warm your October soul!

And by attending, you’re helping one of our favorite non-profit entities, Local First, as proceeds from tonight’s event (around $10 per ticket) go to Local First!

What should you wear? We think the designation “comfy cocktail attire” will let you dress how you want. Dress up, have fun ~ but don’t feel like you have to go to the nines. Though if you want to? Knock yourself out!

We don’t expect you to drink yourself silly at this event but if you if you are inclined, check out Grand Rapids’ newest taxis for a lift to & from the party at 616.617.8232 or www.greenchauffergr.com

Tickets are $55 per person and are being sold now, please call Art of the Table or Stonesthrow to purchase! Sign up is limited so purchase sooner than later – must purchase by October 19.