In some ways, things went back to normal after Goat Camp. In other ways, things haven’t been the same. The light had changed, maybe. Or maybe I had changed, but things certainly felt different.

Walking back in to Caputo’s two days after spending time with Randy at Mesa farm and one day after Hell’s Backbone and Ruth Lewandowski was exciting to say the least. I pressed my nose against the glass wall of the cheese cave and admired the rows of Mesa Tome and Barely Legal. There they sat, just as they had the week before we left. Now though, having been where they originated, it felt so much more incredible to see them sitting patiently in cave, taking on bacteria, flavor, and nuance. The mist from the humidifiers created halos around each wheel; they looked saintly as they were anointed with moisture. The light had surely changed, right? Had they always looked this angelic? I couldn’t wait to try these wheels, but, it would be days before the next release of Mesa Tome would emerge from the caves and even longer for Barely Legal. I walked by the caves every day, watching Antonia inspect and apply her love to each wheel, impatiently waiting for them to be removed.

In the coming days, Mesa Tome was released into the hands of many devoted chefs, cheese geeks, and new cheese friends. Each batch changed in flavor based on what was growing near Randy’s farm and being able to experience that has been so special. I’d seen where the goats would graze freely, where they were milked, and where Randy deftly created each wheel of cheese. Now, weeks later, seeing, cutting into, and tasting each batch felt ceremonial.

As part of the branding Caputo’s has been working on, the darlings of the cheese cave got a little piece of the makeover. Mesa Tome and Barely Legal are part of the Caputo’s Cheese Cave program and are sporting new, uber cool threads to prove it. Dan Christofferson took Matt’s vision of the future and his fierce protective nature of the past and wrapped these wheels in a visual expression of just that. Each wheel now feels like a work of art and something worthy of honoring both past tradition and future successes. We at Caputo’s can’t help but gush over the beautiful labels and place them on each piece with just as much care as all the other hands that made these cheeses what they are. In a way, it feels like we’ve completed the cycle.

You’ll see these cheeses all over the valley. The Rose Establishment has a cheese plate that was born from Cori’s brilliant mind and participation in Goat Camp. It’s on composed salads and nestled into other cheese plates and at almost every class I teach. Find it in a spotlight at Pago, Provisions, Lake Effect, and Cafe Trio Park City. The list will grow, ebb, and flow and it will be because of Randy, Matt, and all of us who take food to heart.

This is the kind of food that brings the most beloved people in our lives around a table and binds us together. A shared meal is one of the most important parts of humanity, this is the tradition that precedes written history and I pray to God it outlives every one of us. When we can no longer gather to eat, we are no longer part of civilization. When I think of my fondest memories, a large amount of them included a shared meal with people that have impacted my life. The food may not have always been the most memorable part, but it was the ritual of sharing a meal that brought these people together in those moments. The laughter, tears, stories, and profound relationships may not have ever existed without first breaking bread. And when the food has been memorable, it’s only made the rest of the memory more vivid.

I will make a place at my table for the people I hold dear and the food I most adore. We will always gather, and there will always be food. All will be welcome, because that’s the Caputo way.

***In 2023, Randy of Mesa Farm entered his beautifully earned retirement. The farm and its singular cheeses will live on in our hearts and stories for years to come.***

Part 4 of 4. Go back to Part 3: Lewandowski Wines

Goat Camp 2017 Crew

Evan led us out of Hell’s Backbone Farm, across another plot of land, over a fence, up a hill, and then into the sunshine atop an Eastward(ish) facing hill. We Goat Campers gathered as close as the warm afternoon sun would allow us to hear Evan’s story of how he came to arrive on this hill and what lies ahead for him. As we listened, the sun dipped further behind us and extended a welcome shadow over the now un-planted land. Soon though, this will change.

I have a long, loving history with Evan. Before food and wine reunited us in adulthood, Evan was a youth group intern at a church I attended with my family in junior high and high school. I was (and still am) crazy about his warm, infectious personality, his beautiful voice, and his kind heart. Evan moved on in his life to learning about and then making wine on four different continents for about a decade while I quietly continued along my path through college and beyond, most of that here at Caputo’s. Evan reappeared in my life as the wine director at Pago one summer evening. His clear rimmed glasses and wine vocabulary assured me he was miles ahead of me in both coolness and wine knowledge, but his smile and jovial nature reminded me he was the same friend from before.

Another year or so later, I attended the release celebration for Ruth Lewandowski’s very first wine, Mahlon. Evan’s story and the creation of Ruth Lewandowski is lengthy and beautiful and I will never, ever be able to do it the justice it deserves (you can find a small bit of that here). Instead, I will tell you that I became acquainted with natural wine under Evan’s spell, and I haven’t looked back. Beginning in 2012 and five years later, Evan has been making wine in Utah from California grown fruit. The wines are a fascinating mix of delicious, intriguing, and challenging nuances that take hold of you and don’t let go.

Five years and six wines after the first release of Mahlon, I was standing behind Evan on that hill in Boulder. Since the inception of Ruth Lewandowski, the goal has always been to make wine in Utah from Utah grown fruit. Wine is not the kind of industry that is kind to newborn labels and makers. The means required to achieve such a lofty goal take many years (five-ish) and an unfathomable amount of work. But, Boulder is a place where dreams come true and hard work is rewarded with a bounty of support and serendipitous circumstances. On that hill, not a mile from our Hell’s Backbone farm, a dream became destined to become truth and reality. Vines will be planted on that hill in the coming years and our little group had the very humble honor of being the first people to see it with Evan. Ruth Lewandowski will make a home in Boulder, Utah alongside the ladies of Hell’s Backbone legend and all the other kind inhabitants of this beloved town.

Utah is, however, a curious little place. We Utahns proudly wear our Local First buttons and hats, carry around our reusable Eat Local canvas totes, and display our locally produced beers, distilled spirits, and vegetables on any available surface and social media platform possible. We love being locavores… well, mostly. Utah has been a challenging market for Ruth Lewandowski. RL Wines are only available by special order through Utah’s liquor and wine stores and I can count on two hands the restaurants in town that offer these wines on their lists. In a city so dedicated to local fare, we’ve forsaken one of our own. Evan’s biggest markets for his wines are San Francisco, New York City, and Paris. Notice Utah is not included. My typical sunny disposition breaks with fiery anger when I have to talk about this, and we do have to talk about it.

Though we are but a small market for wine compared to the booming cities along the East and West coasts, there is a seat at the table for every producer, especially a local one. New perspectives often challenge what we once knew as ‘good’ and ‘right’. This is no different. Yes, there is more than one way to make wine taste good. Yes, winemakers can choose whether or not to add yeasts and other ingredients to wine. No, one way is not more right than the other. Yes, we can enjoy wines made both ways. And you know what’s great about that? We can disagree and have have fond affections for different wine, and I will still respect you (yes, you), your palette, and your right to drink whichever wine makes you happiest. Each wine has its own story, from the people behind the bottle to the work that’s gone into it all the way to us, the consumer. The beautiful thing about it all is that each of us affects the other, which is always something for the consumer to consider; what we purchase affects both our local and national wine industry and this power is, perhaps, just as impactful as anyone else involved. I will simply ask that you consider the people behind the bottle, the work that’s gone into it, and how your purchasing power affects both our local and national wine industry.

Every wine has a story. This particular story has affected me personally and I can’t help but share it.

Evan is my friend. He is my talented, driven, hard working friend that makes thought provoking, delicious wine. I am so proud to know him and to have been able to participate in this journey. There is a sunshine-y hill in Ruth Lewandowski’s future, and I suspect one day soon I’ll visit again and the view will be drastically different.

Part 3 of 4. Go to Part 2: Hell’s Backbone | Part 4: After Goat Camp

Leaving Mesa Farm was bittersweet, it’s hard to leave a place that holds so much beauty and inspiration. The silver lining of our departure was the promise of Hell’s Backbone and Ruth Lewandowski. Boulder, Utah, is an oasis of food in the heart of Southern Utah, thanks largely in part to Blake Spalding and Jen Castle. What was once just another sleepy town for outdoor enthusiasts to refuel is now a destination for both natural beauty and beautiful food. Hell’s Backbone Grill is celebrating its eighteenth season of business with a lauded past and promising future. As the restaurant has flourished over the last decade, it’s impact on the community has as well. The HBG team now owns and operates its own farm with a team of skilled, driven, and downright impressive farmers. Ruth Lewandowksi Wines will be the newest member of Boulder’s burgeoning success, but we’ll come back to that shortly.

Our group departed along different roads: one through the heart of Capitol Reef National Monument, the other along Notom Road filled with winding backroads and breathtaking beauty. When just the 60 mile journey is enough to impart wonder and appreciation for our little state, we’re living in the right place. We reconvened at Hell’s Backbone Farm for a tour and discussion on sustainability in the restaurant, on the farm, and the implications for the surrounding area. Blake led us through the 6.5 acres of farmland while sharing the history of all things Hell’s Backbone, past and current challenges, and its bright future. Blake’s peace and joy were infectious, the staff was the same. I’d always known farming was not as easy a planting a seed and only returning to harvest, but this became more clear while hearing about both the challenges and small victories they face daily. Though these challenges are certainly not without success. I mean, they harvested over 18,000 pounds of produce in the 2014 season. More astounding than the weight of harvest is that they used all 18,000 pounds at their restaurant. Sustainability is often a fluid, sometimes abused, term in our industry. The Hell’s Backbone team is the most true and honest example of what it means to live and work sustainably. All food waste from the restaurant is composted and fed back to the farm, any excess produce is preserved for the winter season, and anything beyond that even get turned over to feed their flock of chickens. After discussing the idiosyncrasies of growing asparagus, we were feasting upon it at the grill not four hours later as part of a meal that left us all with full heart and bellies.

We took a walk to another future farm after visiting the Hell’s Backbone Farm (more on that later), and regrouped for dinner at the Grill. The restaurant team was in the middle of launching a new cocktail program during our visit. Convenient, right? We spent happy hour on the patio of the restaurant reflecting on our visit, sharing ideas for new recipes, planning our next visit back, or maybe just never leaving. The cocktails were balanced and delicious and the perfect way to begin our experience at the restaurant. What came next was transcendent. I’m quite positive there has never been a more satisfying meal ever served in all of Southern Utah. Salads and vegetables and soups and proteins arrived in waves. I still get teary eyed at the thought of the sunchoke soup, but each dish was as good as that. Well seasoned, perfectly cooked, made with love.

Blake and Jen are shining examples of what happens when love and kindness intersect with food. Quality is a natural priority because honoring the integrity of land and animal existed from the very beginning. Everything at Hell’s Backbone feels warm and inviting, it tastes delicious and comforting, and it left us inspired and full.

***In 2023, Randy of Mesa Farm entered his beautifully earned retirement. The farm and its singular cheeses will live on in our hearts and stories for years to come.***

Part 2 of 4. Go to Part 1: Mesa Farm | Part 3: Lewandowski Wines

Something happened. It was special, beautiful, inspiring, and even a little bit heartbreaking. We gave it a silly sounding name, yet the experience was everything but.

That silly name and transcendent affair was Goat Camp. We gathered a handful of our Caputo’s team and some of our beloved restaurateur friends and headed south to the open spaces of Utah where the landscape is tinted red and passion for food culture is surprisingly easy to find. From Caineville to Boulder, our little group had the experience of a lifetime. Mesa Farm, Hell’s Backbone Farm and Restaurant, and Ruth Lewandowski Wines were our destinations and now our lingering inspirations.

Stop 1: Mesa Farm, owned by Randy Ramsley, home to the happiest goats and cutest kids in Utah

In a humble farm market store, over nibbles of Randy’s cheeses and fresh coffee, I, and many others, rediscovered why we do what we do. Matt has always said it best – we don’t work in specialty food because we want to be millionaires; we do it because we have a love for food, with its cultural and historical implications, and we have to protect that. Randy’s cheeses are as excellent as they are because Randy is committed to creating them from the very best beginnings. His herd – which is now at 38 lovely little goat ladies- graze freely on the banks of the Fremont river. During the winter, their diets are supplemented with a much higher quality feed than industry standard; in fact, it’s organically grown specifically for Randy’s herd by his neighbors. That doesn’t come cheap. Even more surprising than their feeding practices was learning that Randy only milks during the natural cycle. As winter comes and the babes begin grazing themselves, Randy does not give the goats any kind of hormone to lengthen the milking. When they dry up, he closes up shop until the next spring. This is so uncommon and nearly unheard of in modern day cheese production, even for most artisan cheese production.

Since Randy doesn’t cut corners (or costs): we receive the kind of quality cheeses people write poems and love stories about. Whether it’s one of our cave-aged cheeses, chevre, or feta, the taste is unlike any other cheeses we carry. There’s true Utah terroir buried deep within the paste of each cheese because that’s where it came from. From the natural grasses and plants nourished by the Fremont river to the buckets of milk separated into curds and whey, something truly magical happens. Add expert cave aging to the mix from the loving, deft hands of our own affineuse, Antonia Horne, and suddenly, it’s like nothing else matters and no cheese ever existed before this one.

With all this beautiful imagery and romanticism, I almost forgot Randy was facing closure of his farm before our partnership. It wasn’t until Caputo’s and our customers began purchasing and raving about the cheeses that things started looking up. This year, Mesa cheeses got a nice little makeover with beautiful logo art. It’s so gorgeous that it attracted more help and interns to his farm, which is helping create the means to continue operations and cheesemaking. Randy called Caputo’s, chefs, and customers the “forefront of this industry.” He used the term “conscious sustainability” to convey this sort of community oriented promotion of good food. It helped me recognize that we’re all in this together and that our support of one another is invaluable.

That was the moment when I experienced my most recent cheese epiphany.

I love Caputo’s, and I love what I do here. Much of that is sharing food and stories and history at our classes. I love seeing people’s faces when they try something for the first time and fall in love, their eyes might glaze over as the subconscious takes over and I can see euphoria take hold. But to be honest, what I love more is seeing people begin to understand how important food culture is to our existence and our experience. We talk about cheeses that are going extinct and why it’s happening. For example, the oldest cheese recipe known to man lives in our cases, but today, it’s going extinct. Our grandchildren won’t have the chance to try it. In our lifetime, after over THREE THOUSAND years of production, this cheese is headed for extinction. This is why it matters and this is why Randy’s work can’t go unnoticed. If one of the oldest cheeses in the world is in danger, what does that mean for cheese made in our own state? What does that mean for all food here in Utah? We’re on the brink of losing history, culture, and the side of food that makes people come together with the people they love to share a meal. This isn’t about food as fuel, this is about food as love and the war being waged against that in the name of economic efficiency, cutting quality for the prize of lower costs. Hence the heartbreak.

Heartbreak aside, hope exists. Hope exists at Mesa Farm and hope exists at Caputo’s. Tony picked up a torch for the cause when he opened the doors of Caputo’s twenty years ago. Randy and Matt did the same with a new resurgence of passion and dedication to protect who we are because of what we create and consume.  Every restaurant that makes the decision to feature a Mesa cheese on their menu is a win for Utah food and another hand in the fight. Hope exists when each of us commits to supporting Mesa Farm by sharing it with our friends at dinner parties and at picnics. Even when it feels small, it always matters.

So in that farm market, surrounded by co-workers and friends, I rediscovered my passion and I watched everyone else rediscover theirs. Matt and Randy engaged in the kind of conversation that make you want to dry your tears and save the world. It was just like watching the cheese epiphanies in a class at Caputo’s, except I was having the epiphany and was incapable of hiding my newfound excitement. Everyone else seemed to have a similar experience. Dry eyes were scarce that morning, and I know not a single one of us was ashamed to show it. Passion runs deep with a group of people like us, and I am so, so proud to be a part of it.

***In 2023, Randy of Mesa Farm entered his beautifully earned retirement. The farm and its singular cheeses will live on in our hearts and stories for years to come.***

Part 1 of 4. Go to Part 2: Hell’s Backbone.

Let’s be clear. Nobody cooks better than Mom. Your mom, your SO’s mom, your friend’s mom, everyone’s  mom is the best cook. It’s best not to argue about this, and sometimes it’s best to just let mom be the best. Don’t try to one-up her best recipes, don’t try to replicate anything. Basically, give up now. Instead, give mom chocolate as the gift worthy of her perfect taste and culinary aesthetic. Here’s a few mom-approved bars to become the favorite child:

Amano Raspberry Rose

This bar hits all the feel good spots Mom will love. Locally made (hellloooooo Orem!), artisan, and award-winning are just the beginning. Chocolate maker Art Pollard expertly crafts his bars to the highest standards. Mix in the crunchy tartness of raspberry and the delicate floral finish to rich Ecuadorian chocolate and you have one perfect chocolate experience. Don’t believe us? Art’s multitude of awards should convince you. Amano has won more awards than any other domestic craft chocolate maker, and this bar is an exceptional introduction to Amano’s selection of bars.

Cacao Sampaka Roses & Strawberries

Are you noticing a trend here? Delicate and floral is so in for craft chocolate these days. If Mom isn’t as excited about dark chocolate as we are, this is the one for you. Creamy white chocolate envelopes crystallized bits of rose and strawberry in a lovely example of textural juxtaposition and refined flavor. No soapiness or kool-aid artificial raspberry here. Only pure flavors and and swirled yet sophisticated mold. What’s more, Mom gets two bars in one of these packages. Twice as nice for Mom and one more reason you’re winning at this year’s gifting.

I can’t help it, I love a good May pun. I also love the meme of Justin Timberlake with his infamous poorly pronounced song lyric. Yes, Justin. It’s gonna be May.

May is upon us along with longer, warm days and the promise of another fantastic summer season. More daylight means more time to spend with your favorite people noshing on our newest cravings. Here’s what we’re sharing this month:

CHEESE: Adelle

She’s a lovely one, this Adelle. Ancient Heritage Dairy is a small, artisan company focused on sheep’s milk and mixed milk cheese. Portland’s only urban dairy is at the epicenter of one of the top food cities tastiest neighborhoods. Adelle is a bloomy rind, pasteurized blend of cow and sheep’s milk. It’s fluffy interior paste and buttery, citrusy flavors are perfect for serving with fruit preserves, baguette, and prosecco. We love the old world flavors of each cheese on their own, but these are also impossibly easy to pair with other food and drink.

BITTERS: Flowers & Cacao

Workhourse Rye is perfect for the food and/or beverage geek, each bitters is crafted with unrivaled skill. Each recipe creates an immersive experience whose transcendental effects are hard to shake off.  Spring’s best gifts, chocolate and a bouquet of flowers, have been combined into one lovely concoction, perfect for blasting into cocktails and treats alike. Mix into meringue, sweet or savory pastry doughs, or your favorite gin cocktails. We’re also drinking too many bitters sodas in the offices these days. If we can’t be basking in the sunshine, we can at least be drinking a floral cacao soda instead.

CHOCOLATE: Guido Gobino Gianduja Spread

I really don’t have to say anything except this: THIS BELONGS ON ICE CREAM. I do, however, have just a bit more to day.

Gianduja is the lovely Italian tradition of combining cacao and hazelnuts into a smooth paste that was originally created as a way to lengthen cacao during the time of Napoleon when he had cut off the supply of cacao to Italy. I owe that good ol’ Napoleon a big hug, because this is by far one of my favorite Italian traditions. Think Nutella, but more grown up and less corn syrupy. It’s transcendent, I tell you. Top sundaes, gelato, tarts, or fruit with a dollop of this creamy spread. Your worries will melt away as fast as this spread does on your tongue.

Here it comes, the ever so strange days of April. I know I’ll be wearing a sundress one day, and my warmest sweater the next. Between the crazy weather, tax deadlines, and lust for summer, we all deserve to feast in tasty fashion. Rain or shine, we’ll be noshing on some of the very tastiest items in the market. Here are your newest cravings from the shelves of our market:

SALAMI: Olympia Provisions Loukanika

Salumi master Elias Cairo grew up right here in Salt Lake City. Cairo’s father had a constant supply of home-cured meats, so we can only assume his passion and precision began from a very young age. Fast forward a few decades and we’re in love with his offerings being made in Portland, Oregon. Our first love? Loukanika. It’s an ode to the best of Greece’s blending of sweet aromas and pungent spices. Cumin and orange zest are mixed into the highest quality pork for a salami that is balanced and fragrant with the most covetable texture. Serve slices solo or with crusty bread and milder, semifirm cheeses for a in-between season snack or the perfect no cook weeknight meal.

CHOCOLATE: Brasstown Chili

Here’s Matt with his two cents on Brasstown: “When we were sent samples from chocolate maker Rom Still, we took one look at the old packaging and assumed that what was inside could not possibly be good. However, some of the origins were fairly common among elite craft chocolate makers, so we kept the samples around for comparison. Problem is they kept beating some of the brands we already carried in blind taste tests.  You know what they say, “If you can’t beat ‘em, join ‘em.” So we did.”

What’s that? You like spicy chocolate? Perfect, this is for you. 70% dark chocolate melts perfectly on your tongue while giving way to a complex chocolatey finish highlighted by a spicy kick from the chili. This is the very stuff cravings are made of. This bar will disappear all too quickly and leave you craving more. So much so, in fact, that we’ll hopefully get to see your lovely faces a few times this month. Hey, we’re not complaining.

PANTRY: Viola Colleruita Extra Virgin Olive Oil

It seems every olive oil has awards to brag about these days, though none has accolades so plentiful and prestigious as Viola. Flos Olei is the most expansive international publication and rating system for olive oil. For three years in a row, Viola received or tied for the top score, including in 2015 when Viola was named “Best Extra Virgin Olive Oil” out of over 400 estate olive oils from all around the globe.

Umbria’s dry climate, poor soil, and large diurnal shift make for tough work for olive trees. What few olives are produced are potent and full of complex flavors. Condiment grade oil of this caliber can be added to any dish and will make it countless times better. When I say any dish, I mean any dish. Pasta, proteins, even ice cream are fantastic with a drizzle of Viola.

Now, for the first time, we’ve brought in a full selection of oils from Viola. Start with the Colleruita and work your way through their selection.

We had a whole extra day last month and it still feels like I was just barely talking about Valentine’s Day. Time has flown and our desire for new cravings have arrived. On to brighter and warmer days with treats to match. We’re getting excited about some classic ingredients this month that helped shape my early years on the market floor at Caputo’s and a brand new artisan salami maker that we can’t get enough of. Here’s what we’re taking home to nibble on all month:

OLIVES: Cassees des Baux

Our olive bar attracts many an addict. If you love olives, you likely have fond feelings about these ones. Casses des Baux come to us from France’s epicenter of olive production and fandom. Provence is the home of all things olive, and these are some of the very best. Green olives, most often Grossane, are harvested early, cracked, and brined with both fennel and lemon. The result is an incredibly aromatic, herbaceous olive with the perfect balance of sweetness from the fennel and acidic bitterness from the lemon and olive. Casses des Baux are less crisp than other French green olives, but flavor mingled with the slightly more tender texture make these perfect for snacking and cocktails. The added bonus here is that these are incredibly easy to pit at home to throw into salads and entrees. Even those friends of ours who don’t consider themselves olive fans can be won over by these.

CHARCUTERIE: Pata Negra

There are very few things in this world that are as transcendent as Pata Negra, or Jamon Iberico. According to Spain’s Denominación de Origen rules for protection of this item, only Iberian black hooved pigs may be used to produce Pata Negra. After weaning, this special breed is left to feed freely on acorns, grass, herbs, and roost across the Iberian Dehesa in Spain. The mix of genetics, feed, and process of curing the legs make this one of the most coveted charcuterie items worldwide. The fat melts like butter on your tongue while the muscle offers a savory, complex flavor that is only made better by the melty fat encasing it. There may not be any better meat experience for me, and I daresay many would agree with me. Serve thin slices alone to enjoy the very best and most delicate, complex flavors. While using this in any cooking application would surely be wonderful, I don’t want to risk missing any of the delicate flavor by combining it with anything else.

CHEESE: Raschera D’Alpeggio

We talk often about the European Union’s protection of many food items across the continent. Wines, liquors, cheese, salumi, even things like lentils and lavender are protected by each country. The benefit of this for us is that each item bearing these seals of protection ensure what we are buying is an authentically made artisan product that an entire country stands behind for both taste and quality. The Slow Food Movement took a step even further than this by creating the Ark of Taste Catalog. Items selected to the catalog are recognized to promote the preservation of endangered food products. These items must be sustainably produced, unique, and part of a small ecoregion of production. The catalog includes over 800 items from 50 different countries.

Raschera is one of these items both protected by the Italian government and part of the Ark of Taste selection. Raschera, named after a nearby lake, is made from raw cow’s milk in Cuneo, Piedmont. Curds are formed into rounded square molds and aged a minimum of one month on wooden shelves. To be called Raschera d’alpeggio, the cheese must be made in the summer months(June-August) at an elevation over 900 meters. The resulting cheese is satisfyingly salty and tangy with an elastic textured paste and a more savory, sharp taste than other aged cheeses of the region. I love pairing this Piedmontese wines like Arneis, Barbera, and Barolo. Enjoying this cheese helps support a centuries old tradition that deserves to last many more generations. I can’t think of a tastier way to support the cause.

If you’re ringing in the New Year with your closest friends and family, you’ll likely need a few nibbles and bubbles to help with the festivities. Here are a few quick ideas perfect for pairing and sharing on the last night of 2015:

Harbison

This lovely, little cheese comes to us from Jasper Hill Farm in Vermont. Harbison is a small-format, soft-ripened cheese wrapped in tree bark pulled from the woods surrounding Jasper Hill. The result is a creamy, sweet paste with notes of wood and herbs. Cut the top rind off and serve with a spoon at your party; scooping out this paste is a transcendent experience. PairHarbison with crackers, fruit, and champagne.

Luxardo

Take your champagne game up a notch this year with one simple addition. Drizzle a 1/2 teaspoon of Luxardo syrup into champagne flutes, top with sparkling wine, and garnish with a Luxardo cherry. Boom. Bubbly game on point.

Robiola

Is it obvious yet that I love soft-ripened cheeses and sparkling wine together? If not, let me spell it out: I LOVE SOFT-RIPENED CHEESE WITH SPARKLING WINE.

From the same Piemontese producers who brings us Rocchetta and La Tur comes a sweet, mushroomy due latte cheese called Robiola Bosina. Cow and sheep’s milks are blended to form a thin square of soft-ripened cheese. The soft rind gives way to a creamy, oozy paste that coats the mouth. Pair with Prosecco for the ultimate Italian-inspired New Year.

Chocolate

Does there really have to be a reason for eating chocolate? The answer is no.

I love a few nibbles of really exceptional chocolate once the New Year’s toast is over. Why not make your chocolate local? Our Utah Dark Chocolate Collection has some of our favorite locally-made bars for your nibbling pleasure. Want a little more? Stop by one of our locations for a few samples to help you decide on your own curated selection of fine artisan chocolate.

Lentils

Italians will traditionally eat lentils cooked with pancetta and sage and topped with cotechino on New Year’s Eve. The small round shape of both the lentils and cotechino signify wealth to Italians. Plus, it’s an incredibly tasty way to welcome 2016.

Bitters

Here’s another way to raise the bar with your average sparkling wine this year. Have fun mixing bitters and other ingredients for festive sparkling wine cocktails. Not sure where to start? Our Essential Bitters Collection will get you going with our most popular, coveted, and easy-to-use bitters.

Local Collection

Whether you need a hostess gift, a quick party pack, or tried and true treats, we’ve got ready-made collections to get your party started. Choose from any of our gift collections to give to your favorite hostess or as a starter pack for your own party. You can’t go wrong with the goodies we’ve put together for you.

There you have it, friends. I hope you’ve all had a marvelous 2015, and I hope 2016 is even better—and tastier!

So, you’re having a party—your friends, their kids, your kids, their parents, your parents, and who knows who else. They’ll all be attending, and you need a few treats to satiate them. First, I admire each and every one of you for hosting parties this season. Second, I know you’ll want to have an impressive table of grub. Third, I hope you get some sweet host gifts for throwing such a great party.

Not sure what to serve or how to serve it? Let us help. We hosted our very own Caputo’s party just a few days ago using our very best tips and tricks (many thanks to Matt and Yelena for hosting at their beautiful home). Our managers, mongers, and co-workers gathered for a festive get-together just before the boom of the holidays came crashing down upon us. I must say, we know how to throw a pretty fantastic—and filling—party.

Libations: This is the most necessary component to any party. Drinks—alcoholic or not—are a good way to make guests comfortable. We recommend one featured drink for the party, wine and beer, and a few nonalcoholic options as well. I started a big pot of mulled wine only 30 minutes before all our friends arrived. I love mulled wine for parties, because it’s easy to replenish and keep warm on the stove. We also used this party to test our Rosemary Gimlet out, which takes a bit more work at a large party, but is easy to make in batches for 3-5 people at once. We, of course, had plenty of Squatters beer and Ruth Lewandowski wine on hand as well. We keep ride-share apps and taxi numbers handy for anyone who may not be comfortable driving home after the party. Libations, check.

Food: OUR FAVORITE! This is often the most difficult part of a party for me, because making decisions. Fear not, friends. Our mongers picks and tips will help you select the very best nibbles for you and your guests.

Cheese and Charcuterie: We plate and serve these separately for larger parties since some of our pals might be vegetarian or have other dietary restrictions that keep them from enjoying one category or the other. We plated a few beautiful cheese boards and charcuterie boards. Our cheeses were cubed, sliced, or served whole with a dedicated serving knife based on the cheese. Not sure how to serve? Ask your monger! We’re here to help with pairings, serving suggestions, and any info you may want to have on hand to dazzle your guests. We chose a selection that featured our favorite local and imported products. Creminelli, Avalanche, and our own Cave Aged Cheeses are a great place to start. We fill in the gaps with our favorite products from the rest of U.S. and Europe after that.

Pairings and More: Crackers, sliced bread, olives, and marinated veggies are always on hand to pair with our lovely cheese and charcuterie. We each have our favorites, but easy-to-eat finger foods like olives and pickles are always tastier when served alongside cheese and meat.

Sweets: It’s not a Caputo’s party if there isn’t chocolate! We served some of our favorite bars and rosemary brittle to satisfy those with a sweet tooth. Choose from local chocolate makers like Amano, Chocolate Conspiracy, Durci, and Solstice, then add in your favorites from around the world.

People: You’re on your own here, my friends. We can’t tell you who to invite, but I’m just throwing it out there, if I were invited, I’d bring a pretty sweet host gift.

Whether Caputo’s helps with your nibbles, drinks, or catered trays, we hope your parties are filled with love, laughs, and joy.

It’s heeeeere! Let’s not pretend like most of us haven’t already been shopping and decorating for the holidays. Whether it was Black Friday or Cyber Monday, I’m sure you’ve begun to find some great deals and wonderful gifts for your loved ones. Now comes the gift wrapping, meal planning, and party attending.

It’s a beautiful time of year, but let’s get real, this stuff is exhausting. Want to know how we get through the holiday madness? Chocolate, duhhhhhh. Just kidding. It’s actually chocolate and daily hugs. And cocktails. And cheese. And charcuterie. And lots of recipe testing. These Cravings are what will get us through the holidaze with smiles on our faces. They, of course, make great gifts as well—just sayin’.

CHEESE: Grotte Caputo

This is our Cheese Cave cornerstone. Grotte Caputo was our first real success story from our first cheese cave—in case you haven’t been in in awhile, we now have two glorious cheese caves. Since then, we’ve had many successes, and, well, a few blunders. But somethings never change, namely Grotte Caputo. Unaged wheels of Asiago are handled with the utmost love and care for more than 6 months in our caves before being released for sale. The end result is a crumbly, but still moist paste that is perfect for cheese plates and cooking. The flavors are sweet and nutty: think of a blend of Parmigiano Reggiano and aged Gouda. Our Red Leicester Popover recipe is the perfect way to try your hand at baking with Grotte. Serve this at your holiday party with nuts or a pear compote, but resist the urge to eat it all before everyone arrives.

CHARCUTERIE: Avalanche Finocchiona

You may know of Avalanche’s drool-inducing chevre and other goat’s milk cheeses, butwhen it comes to artisan food, the Finocchiona raises the bar yet further. Goat and pork are blended with fennel and other spices for a truly magnificent piece of salami heaven. The flavors and aroma are both sweet and complex while still maintaining a distinctly “meaty” flavor from the high-quality pork and goat used.

I don’t say this often, but I will say it with this Craving: I don’t share Avalanche Finocchiona. I could see myself gifting a stick to my dad and maybe another worthy loved one, but I am not entirely sure I could bring this to a party. It’s just too good to share the limelight with most other party fare. I’ll be saving this for small getherings where I can ensure my pals are properly appreciating the perfection they are nibbling on. This needs only to be paired with bread, in my opinion, although a mild cheese like Pecorino Toscano would be another great item to serve alongside this lovely salami.

BAR & BITTERS: Addition Rosemary Cocktail Spice

Addition falls into our Bar & Bitters category of specialty products, but Addition is something entirely its own. Rather than a complex blend of bittering roots, herbs, and the highlighted spices or flavors, Addition creates a line of products that are more reminiscent of a tincture. This cocktail spice speaks perfectly of fresh rosemary in liquid form. There are no other flavors covering it up, and no bittering agents to hinder its potency. It’s just rosemary, in its simplest and most perfect way.

Use this in gin-based cocktails, of course. But I am more excited about its uses in cooking. Bake it into scones and cakes or add to pan sauces and gravies for roasted meats and vegetables. I’ve got a fun little sweet treat up my sleeve using this as well, so stay tuned for my favorite giftable treat.

THE ULITMATE HOLIDAY: White Truffles

This is it. The most luxurious and ultimately wonderful gift for your foodie friend, or you can use it as the focal point of you holiday meal. Behold: the white truffle!

We carry truffles year round from Italy and France, but the very best are the white truffles, which are just now coming into season. While black truffles are less expensive, and less rare, they’re also able to receive a bit of heat application through cooking. White truffles, however, are very rarely cooked, only shaved directly over your main dish as both garnish and highlight. There is nothing more luxurious and delicious than a fresh, aromatic white truffle. Shave over simple egg pasta, veal scallopine, or sunny side up eggs. If you get your hands on a white truffle and simply must cook with it, I’d recommend Marcella Hazan’s Tortino di Tartufi. Here, boiled potatoes are sliced very thinly, layered with shaved white truffle, butter, and parmigiano before being baked for about 15 minutes.