October Wine Dinner, Salami of the Month & More

Posted on October 5, 2011 by michelle

Salami of the Month… Sopressata
With the weather getting colder we bring a touch of warmth with our Salami of the Month, Sopressata.  This slightly spiced salami is claimed to be the “salami of the people” and every Latin speaking country claims to have invented it.  Our version of this democratic cured meat is spiked with chili for heat and a touch of clove for warmth.  Everyone will love the texture and taste of this truly special salami.  Time for rain, Italian red wines and sopressata.

Join us for our Salami of the Month Club* Pickup Party on October 10th from 6 to 10 pm at Olympic Provisions Southeast.  Guest will be treated to a sampling our Sopressata along with this months selected Italian wine pairing.  While there, why not become a member of our Salami of the Month Club* and enjoy 10% off our Sopressata all month long!

Fall Italian Wine Dinner
In celebration of our Sopressata and Italy, Chef Erin Williams will be preparing an Italian Sunday Supper.

Starter
Sopressata board: Sopressata, fontina val d’aosta, antipasti, roasted grapes
Salad
Kale Caesar, crostini, anchovies, grana pandano
Pasta
Housemade cavatelli, fall mushrooms, thyme, butter
Meat
Bisteca, mont blanc polenta, roasted fall vegetables
Dessert
Honey Panna Cotta, red wine preserved figs, butter cookies

Details
Date: Sunday, October 23rd
Time: 6 pm
Location: Olympic Provisions Southeast (107 SE Washington)
Cost: $55 dinner + $35 optional Italian wine pairing (expect wines from Piedmont and Friuli)
To claim your spot, please email meat@olympicprovisions.com

Fall Cocktails 

Be prepared to be amazed and delighted with our new fall cocktails.  At Olympic Provisions Northwest expect Hot Buttered Rum, Brandy Sidecar, and a Tamed Shrew.  Come over to Olympic Provisions Southeast and enjoy the Olympic Old Fashion and Spanish Armada.

Squash Soup with Sopressata Recipe
(serves 5)

Ingredients

  • 3 delicata squash, peeled, seeded, and cut into 2 in. pieces
  • 1 onion, chopped
  • 4 cups chicken broth
  • 3 tablespoons butter
  • 1 star anise
  • salt to taste
  • ground black pepper to taste
  • 10 slices of Olympic Provisions Sopressata cut into small slices
  • 4 tbsp olive oil

Directions

  1. In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.
  2. Add cubed squash and stir
  3. Add warm chicken broth and star anise
  4. Cook over moderate heat, stirring occasionally, about 25 minutes or until squash is tender
  5. Remove anise, puree the soup in a blender or food processor. Season with salt and pepper to taste.
  6. In a saucepan over warm heat add olive oil and Sopressata, cook until the Sopressata is crispy
  7. Remove sopressata
  8. Put soup in bowls, drizzle warm olive oil and sopressata fat over the soup, and garnish with crispy Sopressata and chives

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