ALL THE NEWS THAT'S FIT TO EAT!

Principe italian cured meats & Charcuterie now available

3/20/17

Nicky USA has added a selection of cured meats and charcuterie from Italy's renown Principe Foods. Look for a range of prosciuttos (Italian hams) - di Parma, San Daniele, and Italiano, as well as other Italian deli meats like roasted pancetta, truffle ham, speck, bresaola, and porchetta. Principe's high quality standards and exacting production methods results in the finest authentic Italian charcuterie available. 

 

nicky farms - gilgamesh brewing chef series beer #3 now available

2/22/17

We are thrilled to announce the release of Chef Aaron Barnett's  La Moule de L'Amour Red Brett Saison with Oyster Shells. Chef Barnett worked with the brew masters at Gilgamesh Brewing to create a refreshing, crisp beer in the French farmhouse style with a slightly funky wild side courtesy of the Brett yeast and the addition of oyster shells for some mineral complexity. Chef Barnett wanted a beer that would pair well with La Moule's diverse menu, but especially seafood dishes. The restaurant is a nod to the dimly lit bistros and bars of Europe, where a lively evening in cozied in a booth with rich bowls of mussels, crispy frites, and good company isn't an indulgence, but a part of life. It's a fabulous late winter beer that pairs well with the signature mussel dishes at La Moule and also holds up nicely to more hearty seasonal fare. 

$1 from every bottle sold goes directly to support the programs at The Portland Kitchen, Inc. which help underserved and low income aspiring teen chefs, and now also young adults, pursue a culinary career. This year a generous donation by The Richard & Helen Phillips Charitable Trust will match that buck and double the contribution from each sale!

The beer is available at Green Zebra GroceryZupan's Markets, and other area retailers and bottle shops, and on draft at La Moule and ST. JACK restaurant & bar. Cheers to a good beer and a great cause.

 
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Nicky Farms - Gilgamesh brewing chef series beer #2 now available

12/21/16

Nicky USA and Chef John Gorham are thrilled to release the second offering in our Gilgamesh Brewing Chef Beer Series with his Shalom Y'all Turkish Coffee Stout, a rich, classic toasty stout with coffee notes (thanks to some beautiful beans from Water Avenue Coffee) and hints of vanilla and cardamom. The beer is equally at home paired with savory and sweet dishes and of course, is perfectly delicious on its own. The stout is available on tap at Shalom Y’all and Mediterranean Exploration Company, and is available in bottles at Gorham’s other restaurants (Toro BravoTasty 'n SonsTasty 'n Alder, and Pollo Bravo) and in 22oz bottles at retailers like Green Zebra, Zupans, and area bottle shops.

The series launched in August with a collaboration between Gilgamesh Brewing and chef Carlo Lamagna of Clyde Common, raising over $1,500 for The Portland Kitchen with Lamagna’s Hibiscus Lager. Chef John Gorham’s Turkish Coffee Stout will be available through January 2017, and will be followed by collaborations with Chef Aaron Barnett of La Moule, and Chef Andy Ricker of Pok Pok.

All beers in the series donate $1 from every 22oz bottle sold and $10 from every keg sold to The Portland Kitchen. TPK sets the table for successful futures by using food and cooking to empower underserved teens to create healthy lifestyles, prepare for meaningful employment, and become engaged citizens in our community.

Just another example of our passion in bringing together the best ingredients and culinary talent to create delicious experiences for our community. 

 
Hudson Valley Foie Gras Terrine w/ duck confit crust, Cascade huckleberry gelée, and candied pistachio by Chef Shaun McCrain - Copine

Hudson Valley Foie Gras Terrine w/ duck confit crust, Cascade huckleberry gelée, and candied pistachio by Chef Shaun McCrain - Copine

customer spotlight - copine

12/15/16

Chef Shaun McCrain and his team are cooking exceptional contemporary American cuisine executed with classical French technique and attention to detail at Copine in the Ballard neighborhood of Seattle. We were fortunate enough to have them cook for us at this year's Wild About Game, where they partnered with Hudson Valley Foie Gras to present one of the most well received dishes at the event. Their foie gras terrine with duck confit, Cascade huckleberries, and candied pistachios was an absolute stunner for the eyes and the taste buds. They served over 500 of the delectable morsels to the attendees that day. The presentation and execution was flawless on every single plate. Imagine the possibilities when you go to dine at their restaurant and they are cooking just for you. You are in extremely capable hands.

They also have a cold case for take away items featuring everything from soups to smoked amarena cherries that will seriously upgrade your cocktail game. Copine should be at the top of your must visit list.