Specialty Food Magazine


Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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Page 75 of 139

Family Owned in America's Heartland since1986 www.frontiersoups.com Family Owned in America's Heartland since1986 Family Owned in America's Heartland since1986 7 natural ingredient s 0 artificial anything 1 hour to prepare 1 satisfying meal! HEARTY MEALS ™ SOUP MIXES ™ Winter Fancy Food Show Booth 549 Opened in mid-2017, the business is a retail-restaurant hybrid that not every customer grasps. "Conveying that we do both well is a challenge," admits Fisher. "It's clear that you're in a retail shop, but we're constantly explaining that we also do food." —J.F. The cafe's salads allow patrons "to lighten the experience of cheese," says Fisher, a key consideration in this fitness- and health-conscious community. And creative options like the pork and lamb meatballs laced with Époisses, nudge cus- tomers to rethink their own ways of cooking with cheese. FISHER'S CHEESE & WINE: A NEW FOOD DESTINATION IN MARIN The first retail venture from Cheese School of San Francisco proprietor Kiri Fisher, Fisher's Cheese & Wine puts artisan cheese front and center in a small, sunlit shop-cafe. Located in Larkspur Landing, a high-end Marin County retail complex, the enterprise showcases cheese and all its best friends: crackers, preserves, charcuterie, honeys, pickles, wine, and beer. Priority goes to small producers, like Red Table Meat salu- mi from Minneapolis and Squirl Preserves from Los Angeles. The cut-to-order cheese counter skews domestic, with rarities like Double 8 Dairy mozzarella and ricotta from nearby Tomales Bay; Green Dirt Farm cheeses from Missouri; and Hafod from Wales. With 24 seats indoors and more outside, the cafe is a relaxed setting for dairy-centric fare, such as house-made focaccia with local Achadinha Cheese Company cultured but- ter; pimiento cheese prepared with Hook 's 5-Year Cheddar; and a shareable "mega mezze," a feast of cheese, charcuterie, roast- ed vegetables, olives, marinated feta, and bread. Two wines are always on tap, and the staff will open any bottle on the shelves for a $15 corkage fee. FISHER'S CHEESE + WINE 2201 Larkspur Landing Circle Larkspur, CA fisherscheese.com Amanda Baltazar is a freelance writer based in Anacordia, Wash. Janet Fletcher writes the email newsletter Planet Cheese and is the author of "Cheese & Wine" and "Cheese & Beer." PHOTO: FISHER'S CHEESE + WINE PHOTO: FISHER'S CHEESE + WINE WINTER 2018 73

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