Don’t tell us you forgot it’s Valentine’s Day? Don’t worry, we have you covered. From Nunu chocolates, we’ve got salt caramel hearts, assorted truffles and chocolate-covered graham crackers (being sampled at the coffee bar). Check out the video on Justine Pringle and Andy Laird and how they started their chocolate company on Food Curated here.
From Christopher Norman we’ve got Valentine’s tiles and very special assortments and of course we’ve got selections from all the best chocolatiers, including Vosges, Askinosie, Liddabit Sweets, Amano, Taza and more!
This Saturday from 5-7pm at the wine store meet Lisa Hill-Ries, founder of Girl Next Door Baked Goods that is located literally next door in Clinton Hill! We’ll try her tipsy (bourbon and cherry) and cheesy (cream cheese streaked) brownies along with our wine of the week, Tenuta Maselli Brunello di Montalcino 2005 ($29).
Brunello di Montalcino never comes cheap. After all, time is money. By law, no Brunello can go to market without being aged 2 years in oak and another 4 months in the bottle. Fanatical producers won’t release before peak perfection, which can be another three years or more. No wonder there has been consolidation in this famous italian region, with smaller traditional Brunello producers selling their vineyards. Imagine having to wait 6 years to get paid for your work!
As part of the purchase price of one estate, a well-known producer received a small amount of classicly-styled Brunello at its peak. The wine had spent 30 months in oak and another 3 years aging in the bottle. But the old winery’s brand was gone and the wine couldn’t bear the new winery’s label because they hadn’t made it. The solution? A new label, a price set to make the wine move and a special offer to ‘friends in the business’ (presumably to curry favor for the winery’s own higher-priced wines). A major downtown restaurateur snapped up most of this wine but we were able to get 10 cases that we’re offering at $29 a bottle, easily the best value we’ve seen so far this year. Under the old winery’s label, this wine would have commanded $60 or more.
Filled with notes of cherry and cedar, Tenuta Maselli Brunello di Montalcino 2005 represents old-school classic Brunello. Use of traditional Slavonian oak (instead of the french oak barrels that are increasingly used to adapt Brunello to a more ‘modern’ style) allowed this wine to age elegantly. A perfect pair to winter fare like roasts and stews, the cherry notes of the wine will also marry perfectly with chocolate, elevating both to sublime heights. But don’t just take our word for it, join us on Saturday.
As featured in New York Magazine’s Shop-A-Matic feature for suggested Valentine’s gifts, we’ve got four flavors of Brooklyn Hard Candy in stock. And a tasting of these gorgeous goodies where you can meet their maker on Sunday Feb. 13 from 6-8pm at Provisions.
These hard candies come in flavors like pineapple, tangerine, concord grape and green apple and are made locally. You don’t need a sweetie to indulge in these sweets. They come in cute apothecary bottles, so they may be just what the doctor ordered if you or a friend is having one of those heartbreak Valentine’s Days.
A holiday tradition, Steenstra’s Almond St. Claus Cookies are a type of dutch windmill cookie made in Michigan. There are five different shapes that relate to the dutch version of Santa, Sinter Klaas: Santa Claus on a horse (his mode of travel in the Netherlands) a boy and a girl who love to receive presents; a rooster because Santa starts his day at sun up; an owl because Santa works until sun down; and a windmill because that’s where Santa lives.
While being a fun way to think about traditions in other countries, these cookies are also certified kosher and are vegan!
Tonight, Tuesday Nov. 16 from 5:30pm to 7:30pm at the wine store at 765 Fulton, we’re pouring some sweet sparkling wine as an aperitif to a book signing by Baked, the Red Hook bakery that supplies us with our wonderful brownies, peanut butter krispy bars, cupcakes and granola!
Stop in and sample our Musva Moscotel sparkling wine and then walk across the street to Greenlight Books where you’ll be able to sample desserts from Baked and hear from the authors Matt and Renato about their new book, Baked Explorations.
We’re thrilled to welcome Joao Roseira, winemaker and owner of Infantado Ports, to the wine store from 5-7pm tonight, Friday, November 12. Joao will be pouring his ruby, tawny and vintage 2004 ports for your tasting pleasure and Provisions will be providing blue cheese samples to pair. Ports make a great after dinner drink especially around the holidays.
Since we opened, we’ve carried Infantado ports. The first estate-bottled port producer in the Douro, Infantado has blazed a trail for independent port producers and is creating a whole new heritage and legacy. Their ruby port shows dark, rich plum-like flavors and an elegant touch of sweetness. The tawny brings nice nuttiness and flavors of chocolate and tobacco. And the delicious 2004 vintage port drinks like a fine wine with layers and depth. Don’t miss this opportunity to meet Joao and hear what goes into crafting such high quality ports.
Creamy gourmet ice cream wrapped in a sweetened rice confection. Bite sized bliss from Bubbie’s Ice Cream called mochi. We’ll be sampling this delicious traditional japanese treat (that comes to us via Hawaii from a man who trained in ice cream making in the Finger Lakes!) on Saturday from 2-4pm.
Right now we’ve got green tea, chocolate peanut butter and adzuki (traditional red bean, pictured) in the freezer case.
Did you catch Top Chef Desserts last week? If you didn’t, you can view it in smell-o-vision and taste-o-vision right here at Provisions. We carry the winning dessert – Peanut Butter Krispy Bars from Baked, the inspired dessert created by contestant Eric Wolitzky.
A rich layer of chocolate over peanut butter on top of a cookie made from rice krispies, this decadent dessert is delicious. We feature it on our dessert plates for catering. Call for details!
We’re scooping Van Leeuwen Ice Cream in vanilla, chocolate, strawberry and coffee plus a sorbet from Blue Moon Sorbets at the coffee bar.
Brooklyn-based, Van Leeuwen starts with pure Hudson Valley milk and mixes in all natural ingredients. For their vanilla, they use whole vanilla beans instead of vanilla extract. Their strawberry contains small, juicy strawberries flavorful enough to allowing them to forego use of any additional sweeteners or flavors. Michel Cluizel chocolate made without the addition of soy lechithin forms the base of their delicious rich chocolate ice cream. None of their ice creams have stabilizers, preservatives or unnatural emulsifiers.
We’ve also got pints from Van Leeuwen and Blue Moon in the frozen food case. Enjoy!