144 Larchmont Avenue
Larchmont, NY 10538
919.833.2274 / info@auraygourmet.com / Twitter: auraygourmet
website: auraygourmet.com
Mon-Sat 8am-6pm (full menu and sales) / Sun 8am-2pm (brunch and sales)
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Dear Friends and loyal Auray Customers:
Welcome to our e-mail list and early Summer / Fathers' Day newsletter. This is our second newsletter from our new location, but the first for about 200 of you you who joined our mailing list at the former location. You can unsubscribe, change your subscription options or forward this e-mail to a friend. Your can also view this newsletter directly on our website here.
- Many of you have seen a familiar face in the store recently. Ben and Carolynn welcome back Dale Saffir, a master fromagere and the co-founder of the original Auray Cheese Shop, to our team. Dale is usually present at the cheese cases Thursdays, Fridays and Saturdays to share with you her more than 20 years experience. Stop by and get re-acquainted!
- Our wonderful vendor, customer and fellow Larchmonter, Sophie Bishop, has catapulted Auray Gourmet to a new level: one of the select retailers chosen to offer Surryano dry-cured American hams (as featured in the New York Times on June 3; we've got an absolutely beautiful one in stock, see photo below) and Niman Ranch steaks (see photo below), St. Louis-style baby back ribs, bacon, pastrami, sausages (andouille, bratwurst, sweet Italian) and legendary Fearless Beef Franks.
Sophie has also turned us on to Ossabaw Pork Salume produced from free range hogs from West Virginia raised by Mennonite farmers. These hogs' genetics trace to Ossabaw hogs left by the Spanish on the Outer Banks of North Carolina centuries ago, still used for the best Spanish hams (jamon). They are cross-bred with heritage breeds such as Berkshire and Tamworth, farrowed and raised completely outdoors. Each Fall these beautiful animals feast for weeks on mast crops such as acorns and beechnut.
Result: the most extraordinary pork produced in the Americas and ideal for cured meats. From this same Ossabaw pork, this week Auray Gourmet has on offer from America's premier artisanal ham producer, Salumeria Biellese of New York the following products:
- Woodlands Coppa Hot, Pancetta Pepato, Cacciatorini and Sopressata
- On the cheese front, this week we are highlighting:
- Brie de Meaux, air shipped and still in superb condition
- Ewephoria, exclusive locally to Auray
- Le Lingot de Quercy chevre bars
- New: Montagnolo Blue, triple cream soft ripened blue from the Kaeserei Champignon in the Bavarian Alps (the hills are alive with the smell of kaese ..)
- Fiore Sardo (D.O.P.), a Sardinian pecorino cheese of pre-Roman origins that is still sought after by merchants in Naples, Leghorn and especially Genoa, where it is used in the preparation of pesto sauce. It's an uncooked, hard cheese made from fresh whole sheep's milk, curdled using lamb or kid rennet. After being poured into the molds that give it its characteristic shape and given a brief brine bath, the molds are lightly smoked and left to ripen in cool cellars in central Sardinia.
- Spring is here -
we now have some outdoor cafe tables and chairs for your enjoyment.
Remember that we don't have table wait service - order at the counter
as usual and be sure to check inside to see when ready.
- Genuine Gelato: Just in time for the warm weather, we've restocked a selection of Bindi Gelato. Made in Italy. The real deal - not some pale American imitation from a NJ factory. Current Flavors: French vanilla, chocolate, hazelnut (nocelle / noisette / hazelnuss), chocolate hazelnut, strawberry, cappucino, banana.
- Call Carolynn at 914.833.2274 to
discuss your Spring - Summer special events needs (party platters;
catering; gift baskets). Plan ahead for graduations, Fathers' Days, receptions, wine tastings, special meals, picnics, boating excusrsions, etc.
- Our website, auraygourmet.com , is taking form. Take a look, and feel free to leave a comment or suggestion. You can also sign up there for our mailing list or to follow our brief updates (Auray tweet treats) on Twitter.
Best wishes for a glorious Spring and Summer and as always, Bon Appetit !
Ben, Carolynn and the entire Auray team
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Niman Ranch Steaks
No hormones, no antibiotics, never ever
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