Whole Story » Allison Burch

The Great Parmigiano Reggiano Wheel Cracking Extravaganza

Allison Burch — Thu, 25 Feb 2010 11:00:50 +0000

Our month-long celebration of all things Parmigiano Reggiano ends in a very big way and you’re invited! This Saturday, February 27^th, at exactly 3 p.m. Eastern Standard Time (EST) cheesemongers in our stores across the U.S., Canada and the U.K. will simultaneously crack into wheels of Parmigiano Reggiano.

You could say we’re trying to outdo ourselves. In 2008, with nearly 300 wheels opened at 176 Whole Foods Market stores, we set a Guinness World Record for “Most Parmigiano Reggiano Wheels Cracked Simultaneously.” Stop by your local Whole Foods Market on Saturday to witness our attempt to break that record.

There is a real art to cracking into an 85-pound wheel of the “king of cheese.” It requires an expert hand and usually takes about half an hour using the official 5-piece knife set from Italy’s Consorzio del Formaggio Parmigiano Reggiano. This traditional cracking method perfectly reveals Parmigiano Reggiano’s delectably crunchy crystalline internal structure. In this video, Cathy Strange, our Global Cheese Buyer explains the process as Team Member Forrest Allen demonstrates.

Our stores are buzzing with anticipation for the big event. There will be Parmigiano Reggiano samples, recipe demonstrations, food pairings and wine and beer tastings (where allowed). Many of our stores will feature in-store “crack offs” with their cheesemongers competing against each other on cracking time and ability. Be sure to check your local store calendar to find out what time the celebration begins.

As a special salute to this amazing cheese, the Specialty Team in our West Vancouver, British Columbia store carved an amazing replica of the Roman Coliseum out of a wheel of Parmigiano Reggiano. If you’re in the area, check it out.

We also have a feeling you’ll be seeing a lot of Team Members in our Specialty Departments sporting mustaches à la Paolo Borghi, one of our Italian Parmigiano Reggiano producers.

Whether you make the cracking event or not, visit our Behind the Rind page for more information about this wonderful cheese, along with recipes, pairing suggestions and much more. Let’s get cracking!

Parmigiano Reggiano Recipe Contest Winners

Allison Burch — Mon, 22 Feb 2010 17:48:36 +0000

What a thrill to see that so many of you share our passion for perfectly aged Parmigiano Reggiano! You can bet that it was not an easy task to narrow down the six finalists from the more than 1,000 mouth-watering recipes entered in our contest.

We hope you’ll agree that our top picks showcase the versatility of Parmigiano Reggiano and how creative you can be with this amazing cheese. Without further ado…congratulations to our winners:

Grand Prize: Parmigiano Reggiano Crisps with Chocolate and Sea Salt

B. Estabrook of Rhinelander, WI

Grated Parmigiano Reggiano and chopped almonds are combined and baked to make round crisps, then dipped in melted chocolate and sprinkled with sea salt for an incredible sweet-savory combo made from just five ingredients. This innovative recipe can be served as an appetizer or dessert with a glass of red wine or maybe even prosecco. Either way, your guests will be impressed! And we bet you can’t eat just one.

First Place: Savory Parmigiano Reggiano Loaf with Pancetta, Sun-dried Tomatoes and Basil

J. Baron of Livonia, NY.

Second Place: Parmigiano Reggiano Ramekin Cheese Puffs

C. Kumpe of El Dorado, CA.

Third Place: Savory Cannoli con Parmigiano Reggiano

M. Anderson of Eagle, ID.

Fourth Place: Parmigiano Reggiano Blondies

T. Traynor of Winston-Salem, NC.

Fifth Place: Parmigiano Reggiano Grits with Corn and Vidalia Onion

K. Keegan of Memphis, TN.

Scroll through the other 1,000+ recipes and you’ll be amazed at all of the wonderful ways to eat Parmigiano Reggiano.

Many thanks go to our panel of judges for taking time out of their busy schedules to sample the top Parmigiano Reggiano dishes and make the tough decisions. Some people have all the luck!

Company-wide Wheel Cracking Event–February 27th, 3 p.m. EST

You can be just as lucky. On February 27th we’ll cap off our month-long celebration of the “King of Cheese” with a company-wide Parmigiano Reggiano wheel cracking event. At exactly 3 p.m. Eastern Standard Time (EST) cheesemongers in all of our stores will crack open wheels of Parmigiano Reggiano at the same time . We’re hoping to outdo our 2008 record of 300 Parmigiano Reggiano wheels opened simultaneously. Be there to witness the event and try Parmigiano Reggiano samples, recipe demonstrations, food pairings, wine tastings (where allowed) and more.

In the meantime, go Behind the Rind and get to know more about the magnificent Parmigiano Reggiano with videos, recipes, cheese plate ideas and more.

Grab the New Whole Deal and Start Saving

Allison Burch — Fri, 01 Jan 2010 10:00:04 +0000

Happy New Year savvy shoppers! The January/February issue of The Whole Deal gets the year off to a smart start with simple recipes that are less than $4 per serving, weekly menu ideas, Sure Deals and more than $40 in coupons-all in the in-store guide and some online now, too.

Check out some of the features and remember to pick up The Whole Deal in-store guide for even more value know-how.

Coupons

Figure out your money-saving game plan from the comfort of your home. Print from our online selection of The Whole Deal coupons and pick up the guide in the store for even more coupons.

Meals for One, Two or Four

Whether you’re cooking for the whole family or just yourself, our cost-conscious meal plans offer a week’s worth of menu ideas and recipes, plus tips for getting the most from your grocery budget.

Sure Deals

Sure Deals are not overstocked or discontinued items-they’re high-quality products where you get more of the good stuff for less than you think. Check out our current Sure Deals.

Three Under $3

At $2.99 or less, you won’t find a better value than our selection of Three Under $3 items.

Super Soup Bowls

Cook beans, soups and stews to cut your costs, but not your nutrients. Learn to cook these easy, nutritious and affordable dishes to help you keep your health- and budget-related resolutions.

Know the Store/Know the Score

We demystify our stores so you don’t wander aimlessly and show you how to read labels painlessly.

Pick Up Our December Whole Deal Now

Allison Burch — Wed, 02 Dec 2009 19:00:04 +0000

This time of year can often leave you feeling short on time, short on cash and honestly, a little short-tempered. So, our shortened version of The Whole Deal value guide, in stores through December, should brighten your holidays. In it, we save you time by cutting straight to the good stuff that saves you money-holiday coupons, affordable party recipes and lists of thoughtful gift ideas for $15 or less. That’s enough to make the most harried holiday shopper take a moment to smile.

Here are some of the features you’ll find in this issue, but remember to pick up The Whole Deal in-store guide for the coupons!

Feel-Good Gifts
When is a gift more than a gift? When it gives back! Our “green” giving tips make it simple to give a little more-but not spend more-in very meaningful ways.

Small Bites for Big Entertaining
For less than 50¢ a piece, these stylish “small bite” recipes won’t take a big bite out of your party budget.

Money-Saving Tips for the Holidays
Whether you are shopping, entertaining or giving on a budget we have tips for all three that will save you money.

Holiday Ideas & Inspiration
Visit our All Things Good! holidays website for even more good stuff! You’ll find holiday recipes, menus and catering information; instructional videos and holiday help guides; gifts to make or buy; and store holiday events, sales, and specials.

The Quality of our Wild Alaska Salmon

Allison Burch — Fri, 24 Jul 2009 10:00:22 +0000

No doubt about it: wild Alaska salmon is delicious! You’ll find it fresh for a few short months each summer and we are busily stocking our seafood departments with the tastiest varieties found throughout Alaska.

But with so many seafood concerns these days – from overfishing to poorly-managed fish farms – how do you know that the salmon you are eating is good for you, good for the planet and will still taste good?

Well, here at Whole Foods Market we’ve made it our business to sell the highest quality foods we can find at the most competitive prices possible. We evaluate quality in terms of nutrition, freshness, appearance and taste, and this is true for our wild Alaska salmon as well!

Here’s a snapshot on how the wild Alaska salmon we carry in our stores fits into our overall Whole Foods Market quality standards:

We carefully evaluate each and every product we sell.
Our dedicated port buyer is on the ground in Alaska selectively purchasing from fisheries with best practices. Through his close relationships with Alaska salmon processors, he ensures we receive high quality product.

We feature foods that are free of artificial preservatives, colors, flavors, sweeteners and hydrogenated fats.
Simply fresh, delicious wild Alaska salmon – nothing more is needed!

We are passionate about great tasting food and the pleasure of sharing it with others.
Our port buyer is in constant pursuit of the highest quality salmon and selects fish with bright skin, firm texture, minimal bruising, good color and the best taste. He ensures that these quality standards are maintained in every shipment to our stores.

We are committed to foods that are fresh, wholesome and safe to eat.
The wild Alaska salmon we select are allowed to mature at their own pace by feeding on their natural diet in the icy cold waters of Alaska. These mature fish have an extra layer of fat that contains heart healthy omega-3 fatty acids.

We process and ship our seafood under strict temperature and food safety guidelines. The salmon is shipped to stores directly from Alaska or through our own seafood distribution facilities in the U.S., creating a kind of “seafood super highway” with supply lines unrivaled by other grocers.

We seek out and promote organically grown foods.
The organic label doesn’t apply to seafood in the United States. For wild-caught fish, we turn to the Marine Stewardship Council (MSC) as the leading authority for certifying sustainable fisheries. Wild Alaska salmon from MSC-certified fisheries will carry the blue and white MSC seal of approval.

We provide food and nutritional products that support health and well-being.
Flavorful and moist, versatile and healthy, our wild Alaska salmon is the fresh taste of summer. You’ll find superb quality at the best possible price. No other grocer can rival our commitment to these quality standards.

Check out Not Just Another Fish Story for even more about the wild Alaska salmon we carry, how we source it and delicious ideas for preparing it this summer. Enjoy!

Cooking with Wild Alaska Salmon

Allison Burch — Tue, 14 Jul 2009 10:00:48 +0000

Growing up in Hawaii, I had access to some of the most delicious, freshest fish imaginable. Unfortunately, salmon was not one of them! I only had access to previously frozen or canned salmon. So, at the time, salmon had too strong of a flavor – kind of fishy and mushy.

It wasn’t until I was a little older and moved to the mainland that I discovered the pure deliciousness of high quality fresh wild salmon. Since it is so versatile and easy to cook, I find I now eat salmon more often than any other fish, with wild Sockeye being one of my weekday go-to favorites.

There are three varieties of wild Alaska salmon that come into season during the summer.

King, also called Chinook, is prized as the richest and fattiest, and some say it’s the most tasty wild Alaska salmon
Sockeye is the smallest most delicate of the wild Alaska salmons and is known for its unique flavor and bright red, extra firm texture.
Coho is available later in the summer and has a milder taste, perfect for those who prefer a less intense salmon flavor.

I suggest trying them all this summer while they are available at their freshest and discover which one is your favorite.

What is also great about salmon is that it satisfies both my busy schedule and my foodie taste buds. Quick and easy to cook – whether its grilled, baked, broiled, poached or sautéed – it means I can enjoy it on a hectic weeknight. And it is just so versatile – I dress it up for a special dinners, serve it cold for lunch and experiment using it with different cuisines and flavors. I am constantly discovering new and delicious salmon dishes to try.

Salmon definitely hold its own on the grill, making it perfect for summer entertaining. A fun way to change up your grilling repertoire is with Salmon Kabobs.

Or what about pairing it with citrus and a cool, summer salad? The Citrus-Marinated Grilled Salmon with Tabbouleh Salad could be considered warm-weather foodie perfection.

On Not Just Another Fish Story, we share even more great ways to serve salmon in season and explain how our sourcing and quality standards make our wild Alaska salmon special.

Find over 50 other satisfying salmon dishes on our recipe pages.

What is your favorite way to enjoy salmon during the summer?